Macaroni with shredded chicken in fish stock

This is one simple dish definitely made for rainy days.

Ingredients

1 packet macaroni (any brand is fine)

Dried ikan bilis / fish bones
(i managed to get some salmon fish bones at a japanese supermarket at $2!)

Chicken breast meat, season with a teaspoon of soya sauce and some ground white pepper

Green vegetables

Salt to taste

Instructions

Prepare ½ pot of boiling water and add dried ikan bilis in. Until soft, add in chicken breast meat. Once the chicken breast meat is cooked, take it out from the pot. (This would prevent the meat from becoming too hard or dry). Shred the chicken meat and put aside.

Seperately, cook the macaroni according to the packet instructions (suggest to remove once it starts becoming too soft and rinse over tap water). Use the remaining water to boil the vegetables and add a pinch of salt for taste.

To serve, place macaroni in a bowl and add in the fish stock. Top it with the chicken meat and vegetables.

Garnish - spring onions and chinese parsley (optional)


1 bowl est 199kcal

Chinese dumpling - Jiao Zi

The secret is the smooth ‘Q’ dough with sufficient pork stuffing served in chinese vinegar and ginger slices. 

Ingredients

Dough
1 kg plan flour
1 tbsp oil
1 bowl luke warm water

Filling
200g minced pork
1 raddish / white carrot
½ cabbage

Dipping sauce


Sliced ginger and chinese vinegar




Instructions
Pour the flour into a large plate and create a ‘volcano-like’shape. Add in oil and water mixture into the flour and knead into a dough. It should form like this. Use a cling wrap to keep the dough and let it rest for at least 15minutes. 





Chop raddish and cabbage finely and mix well with minced pork.





Knead the dough into round balls of about 1 ½ inches in diameter. Press down firmly so that you get a round shape and use the roller to give the dough a nice round shape.

Add fillings into the dough and fold in dough to seal the filling.

Once ready cook the dumplings in boiling water. Dumplings will naturally float when the dough is cooked but do make sure the fillings are evenly cooked before removing them from the pot of water.

Remaining dumplings can be kept in the freezer to cook for another time!

1 dumpling est 48kcal