Peanut, Black-eyed Bean and Chicken's Feet Soup

This was what we had for our lunch today. It's very easy to cook, just prepare all the ingredients, put everything in a pot and leave it to cook for 2 1/2 hours. Frequent consumption of this soup stregthens the back, the legs and the teeth. If cooked with chestnuts, this soup will have a better effect.


Ingredients:
8 fresh chicken's feet
225g lean pork
113g peanuts
113g black-eyed beans
10 red dates
1 piece ginger
12 cups water
Salt to taste

Method:
1. Wash peanuts and black-eyed beans. Soak for 1 hour.
2. Wash chicken's feet. Scald and drain.
3. Pat red dates with the flat of a knife. Core.
4. Bring 12 cups of water to the boil. Put in peanuts, black-eyed beans, chicken's feet, lean pork, red dates and ginger. Simmer for a while. Reduce to low heat and cook for 2 1/2 hours. Season with salt and serve.

Thai Green Curry Chicken

I've been craving for Thai green curry for a long time. So I tried out this recipe today.

It's easy to cook, you can add whatever ingredients you can find in your refrigerator. E.g. seafood, chicken, pork, beef or vegetables.

V & I hate chicken breast, so I used chicken wings in this dish. Fresh milk or full cream evaporated milk may be substituted for coconut milk. Nowadays, I do not have to prepare the coconut milk at home anymore. Ready squeezed coconut milk is now available at our wet market. It's squeezed, packed and stored in their fridge. Of course the price will be slightly expensive than the grated coconut. S$1.20 per packet (from 1 coconut).


Ready mixed green curry paste. You can get it at Cold Storage.


These were the ingredients used for my green curry.



Ingredients:
1 packet Dancing Chef Green Curry Paste
1 Tbsp Oil
300g Chicken (cut into pieces)
150g Vegetables (eggplant, baby corn, etc)
250ml Coconut Milk
300ml Water
4 pieces Kaffir Lime Leaves (optional)
1 piece Fresh Red/Green Chilli (sliced, optional)
Sweet Basil Leaves (optional)

Method:
1. Heat cooking oil in wok.
2. Add the Green Curry Paste. Fry for 1 minute.
3. Add chicken and vegetables. Fry for 3 minutes.
4. Add water and coconut milk. Bring to boil.
5. Turn down heat and simmer until cooked.
6. Add kaffir lime leaves and chilli. Simmer for 1 minute.
7. Remove from heat. Garnish with sweet basil leaves and serve.

Variations:
For seafood, add in at Step 5.