Thursday, July 4, 2013

Singapore Social Media Day 2013 : Cook for your family!

 
In conjunction with Singapore Social Media Day 2013, omy.sg has partnered with premium food brand, CP Food to promote home cooking through social media.  To celebrate this campaign, I have made several dishes including fried chicken with Japanese potato salad and teriyaki chicken in the first post. In this second post, I shall be covering Vietnamese and Italian food.

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 Goi Cuon (Vietnamese Rice Paper Roll) with Peanut Hoisin Sauce (adopted from Rasa Malaysia)

This is inspired by Vietnam's top chef, Vo Quoh, who made a similar dish during his masterclass at World Streetfood Congress 2013. Goi Cuon is a traditional Vietnamese delight wrapped with grilled pork, vegetables, rice vermicelli and herbs. One can easily find this in Vietnam homes.

Do you know that it was one of the World's top 50 most delicious food by CNN GO? What is great about this recipe is that the CP charcoal grilled chicken products are already marinated and cooked, and thus saving us the time to prepare the meat from scratch. 
Ingredients: Makes around 24

For Spring Roll: 
  • 2 packs 16-cm Vietnamese Paper Roll  (Found at Dried Goods Section of NTUC--don't head to the freezer section where they usually stock spring rolls or wanton skins) 
  • 1 pack dried bean vermicelli (Soaked in water to soften, then drain water)
  • 1 cucumber (Cut lengthwise)
  • 2 medium sized carrots (Cut lengthwise)
  • Fresh lettuce (1 regular size is more than sufficient) 
  • 1 pack CP Charcoal Grilled Chicken
For Peanut Hoisin Sauce :
  • 1 cup hoisin sauce (300g-about entire bottle)
  • 1/4 cup creamy peanut butter 
  • 2  garlic, minced
  • 1 packet crushed peanuts (my left-over from glutinous ball package)
1) Prepare Meat : Microwave and break them into smaller pieces . Set aside

2) Prepare Sauce: Mix all the ingredients for sauce together until smooth. ( I did not use blender to maintain some texture in the sauce--saves washing time too)

3) Assembly: In room temp water, dip each rice paper wrapper for about 10 seconds (vary on thickness) till gelatinous and pliable. Do not over-soak. Set it on a work table/big plate.
4) On 1/3 side closest you, lay lettuce, spread some sauce, then meat, cucumber, carrots and vermicelli. Roll up spring roll about 1/3 way through and fold in one side ( you can fold both like popiah if you are using larger 22-cm rice paper or your vegetables are trimmed shorter).
5) Serve with peanut hoisin sauce and crushed peanuts.

My house ran out of herbs and rice vinegar, so I did not use them this time round. I skipped the minced thai chilli in the sauce so that the kids can enjoy this too.  I was quite surprised too that the dish turned out to be delicious despite replacing the marinated pork with frozen product. The chicken was extremely flavourful with glistening sweet glaze after microwaved. What's more, the meat was tender and not too dry.  

As what the chef had said, what matters in Vietnam cuisine is the sauce, while the main food stays quite light. And yes...the sweet-saltish dip has officially become one of my favourite dip too! No deep frying, No red meat and full of vegetables--A healthy dish that you can prepare way in advance as they are usually eaten at room temperature. 

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Spicy Chicken Aglio Olio
Since Aglio Olio is considered one of the spicy type of pasta, it would be suitable to add some spicy or pepper flavored meat besides the usual seafood. Chilli padi replaces dried chilli flakes to spice up this dish.

Ingredients:
1 Pack CP Black Pepper Chicken (pic below)
1 Pack CP Spicy BBQ Chicken (pic below)
500g spaghetti
1/2 cup olive oil (120ml)
10 garlic cloves, diced
3 dried chili peppers, crushed
10 chilli padi, minced
Salt to season




1) Bring salted water to a boil, and cook spaghetti for about 8 minutes. Remove just before the al dente stage. Drain but reserve a few ladles of pasta water.

2) In another pan, heat olive oil and combine garlic and chilli. Cook for a few minutes or until golden brown and fragrant. Do not burn the garlic; otherwise it will become bitter.

3) Add spaghetti to the pan with olive oil and mix well. To prevent dryness, ladle some pasta water to the pasta. Cook for another minute or until desired state of al dente.

4) Tossed in shredded chicken and parsley before serving.

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Honey Chicken Napoleon
This is an extremely easy yet delicious canapé that you can served during party to impress your guests. The sweetness of the honey chicken complements the tangy sour cream.

Ingredients
3 Russet Potato
210 g Sour Cream
1 Lemon Wedge
1 bottle chinese spicy mustard
1 Pack CP Honey Chicken
Chives for garnish, sliced diagonally



CP Honey Wings
1) Sliced the potatoes into thin wafer rounds and pan fried till crisp.

2) While waiting for the crisps to cool, heat the honey wings according to instructions on package and peel the chicken into bite-size pieces.

3) Make sauce: mixed sour cream, minced mustard vegetable and dash of lemon juice. (Store-bought Tartar Sauce is a good substitute)

4) To assemble: Place one potato wafer as base, topped with mustard sour cream then honey chicken. Repeat for another layer and garnish with chives before serving.

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Join in this meaningful social campaign and start cooking for you and your loved ones now! 12 home cooks who submit the best photos and captions of your home-cooked meals on Instagram will stand to win attractive prizes:

1 x $1,000 CapitaMall shopping vouchers and CP Foods product hamper worth $100 for Best Submission using CP Foods product in their home-cooked meal (product name must be included in the photo caption).

1 x $500 CapitaMall shopping vouchers and CP Foods product hamper worth $100 for Best Submission using non-CP Foods product in their home-cooked meal.

10 x CP Foods product hampers worth $50

Official hashtags: #SGSMD2013 and #CPFoodsSG
Closing date for submission: 31 July 2013
The Singapore Social Media Day is part of a series of events branded under Social Media Fiesta (http://project.omy.sg/social-media-fiesta), an omy.sg social media initiative.

**Special thanks to omy.sg and CP Foods for organising and sponsoring the food.
For Part 1 of this cooking series, click here!


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