- 2 tablespoons ghee, divided (plus more for greasing the biscuit cutters)
- ¼ pound bulk raw pork breakfast sausage
- 2 large eggs
- Kosher salt
- Freshly ground black pepper
- ¼ cup water
- 1 heaping tablespoon guacamole (optional)
- Grab two stainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee. Place one cutter on a plate and fill it with the sausage meat. Gently press the meat down to uniformly shape a sausage patty.
- Heat a skillet over medium heat and add a tablespoon of ghee. When the fat is shimmering, add the patty to the pan. If you really want the patty to keep its perfectly round shape, you can keep the mould on until the cooked patty shrinks away from the sides. Clean the biscuit cutter and grease it again.
- Fry the sausage about 2 to 3 minutes on each side or until fully cooked.
- Grab two small bowls and crack one egg into each. Pierce the yolks with a fork.
- Heat a skillet over medium-high heat with the remaining tablespoon of ghee. When the ghee’s shimmering, place the two greased biscuit cutters in the pan and pour an egg into each mould. Season the eggs with salt and pepper to taste.
- Add ¼ cup water to the skillet (outside of the egg moulds), making sure not to splash the eggs, and cover the pan. Cook the eggs, covered, for about 3 minutes or until cooked through. Transfer the eggs to a paper-towel lined plate.
- Assemble the burger by sandwiching the sausage patty and guacamole in between the two egg rounds.
Chef Chris Millar, and Chef Jean Philippe Patruno, share some mouth-watering ‘heirloom’ recipes that have been passed down through their families. Jean Philippe talks us through the ins and outs of making an authentic Spanish octopus stew, while Chris gives us the recipe to his Grandmother’s moreish apple and rhubarb cake with a rhubarb cream topping.Read more
Chef Chris Millar takes us shopping at Singapore’s Tekka Market, and guides us on how to select fresh fish. Then it’s off to a kelong, where we learn how to prepare Sri Lankan Crab and Green Mango Salad, and fragrant Hamachi Collars barbequed over fried coconut husks.Read more
Our diet plays a critical role in the health of our skin. Given our climate and lifestyle in Singapore, our choice of food can make all the difference for a healthy skin. Here’s a quick guide of the Best and Worst Foods for healthy skin:Read more
Health professionals may debate the benefits of dairy or the best time to exercise, but there’s one thing they all agree on: Sleep is really important. Getting a good night’s sleep is tied to a slew of health benefits, like clarity of thoughts, quicker reflexes, and an improved mood. That means that not getting enough shut-eye can have some real consequences too, like an out-of-whack appetite (leading to weight gain), growth issues, poor memory, even a slumping immune system.
Here’s a quick guide of the best and worst late-night foods to eat and the impact on your sleep quality:Read more
Garlic is a herb best known as a flavouring agent for recipes. Over the years, it has also been proven to be an effective medicine to prevent or treat a wide range of diseases and conditions.
Here’s 5 reasons why we love the Garlic:
- It is often used for many conditions related to the heart and blood system.
- While garlic is a common flavouring in food, some scientists have suggested that it might have a role as a food additive to prevent food poisoning. There is evidence that fresh garlic can kill certain bacteria such as E. coli, antibiotic-resistant Staphylococcus Aureusand Salmonella Enteritidis in the laboratory.
- Garlic may be effective in slowing the development of atherosclerosis and seems to be able to modestly reduce blood pressure.
- Garlic has been tried for treating an enlarge prostate, diabetes, osteoarthritis, hayfever, pre-eclampsia, cold and flue. It is used to build the immune system, prevent tick bites, and treat bacterial and fungal infections.
It is also used for fighting stress and fatigue, and maintaining healthy liver function.
- Garlic produces a chemical called allicin. This is what seems to make garlic work for certain conditions. Allicin also makes garlic smell. Some products are made “odorless” by aging the garlic, but this process can also make the garlic less effective.
Even though Singapore has moved forward economically, socially and politically, we’ll never leave our traditional food behind. We bring it with us as we leap into each new frontier. And in all our goodies, hides the essence of our heritage, culture and identity.
The Hainanese Chicken Rice is Singapore’s love and pride in the culinary world. Others might try to imitate it or claim rights over this lovely delicacy but it must be precious for others to want to own it. Like the Chilli Crab and Yusheng, Hainanese Chicken Rice is truly and purely Singapore.
Prep Time : 15 min
Cook Time : 90 min
- 1.5kg whole chicken
- 1 clove of garlic, bashed
- 3cm piece of ginger, sliced and bashed
- 5 spring onions, knotted together
- 2 tbsp shaoxing rice wine
- 2 tbsp light soy
- 1 tsp sesame oil
- 1 tsp salt
- 1 tbsp light soy
- 3 tsp sesame oil
- 2 tbsp vegetable oil
- 2 cloves of garlic, peeled and finely chopped
- 2 slices ginger, bashed
- 3 cups jasmine rice, washed, drained
- 1 tsp salt
- 1 pandan leaf, fresh
- 4 1/2 cups chicken stock, from poaching chicken
- Cut the fat surrounding the inner part of the chicken cavity and reserve for the rice
- Stuff all the ingredients for the chicken into the cavity of the chicken and secure the opening with a short skewer
- Lower the chicken into a stock pot that fits snugly around the sides but is tall enough to allow the chicken to be covered with water. Bring to boil, cover and reduce the heat to poach it gently for 1 hour
- Prepare the rub by mixing the soy and 3 tsp sesame oil in a small bowl Test if the chicken is cooked by lifting one of the legs to see if it pulls away easily. Once it is done, transfer the bird onto a plate and massage with the rub. Cover and set aside, then bring stock back to boil for an hour.
- To cook the rice, heat the oil and reserved chicken fat in a large non-stick saucepan over medium heat. Add garlic, ginger and saute until fragrant and slightly golden. Add the rice and stir to toaste the grains for a few seconds. Add the salt, pandan and chicken stock, stir and bring to boil. Reduce to a simmer, cover and cook for about 10 minutes. Reduce to the lowest heat and cook for another 10 minutes, then turn the heat off and rest for 15 minutes before uncovering and fluffing with a fork. Cover and set aside.
- Debone chicken and cut into pieces, lay it over sliced cucumbers. Press about 1 cup of rice into a small rice bowl, then invert onto individual dinner plates. Serve Chicken Rice with garlic chilli sauce and kecap manis.
Cherry Tomatoes are miniature versions of the traditional beefsteak tomatoes, and are equally as nutritious as it contains the vitamins and minerals essential for good health.
Cherry tomatoes contain lycopene, an antioxidant that lowers your risk of certain diseases caused by cellular damage. According toe the American Journal of Lifestyle Medicine, the compounds in cherry tomatoes might offer protection against osteoporosis, skin damage caused by UV light and brain disorders.
Here are 3 healthy reasons why we love Cherry Tomatoes:
- A cup of cherry tomatoes supplies 63mg of the 700mg of Vitamin A women need each day and 900mg men require on a daily basis. Vitamin A keeps your eyes working properly. Vitamin A aids in white blood cells production and keeps your heart, lungs and kidneys working properly too.
- A cup of cherry tomatoes provides 0.11mg of Vitamin B6. You ned 1.3mg-1.7mg of this essential vitamin. Vitamin B6 helps the body metabolize protein and supports cognitive development and brain function. It also aids in producing red blood cells and immune function as well.
- Researchers have recently found an important connection between lycopene, and the antioxidant properties in tomatoes, and bone health. The study concluded that lycopene-containing foods decreases risk of osteoporosis, lower total cholesterol, LDL cholesterol and triglycerides.
Time to get your fridge stocked up with Cherry Tomatoes!
Expat Living Singapore, GoFresh and 1-Altitude present CHRIS’ TAKEAWAY. In this episode, Chef Chris Millar shows us how to prepare healthy meals and eat lighter with recipes for Japanese-inspired Salmon Salad, Pomegranate Juice infused with Cucumber and Ginger, and Poached Chicken Salad, using Le Creuset and the Hurom Slow Juicer.Read more