[ Collaboration with Dancing Chef and Singapore Home Cooks ]

* Beef & Chicken Rendang Sliders using Padang Rendang Paste *

I'm very fond of making mini burgers because I think they look so cute and I feel less sinful about eating them sine they are mini ;p

I've been making different flavours of sliders such as classic beef & cheese, fish fillet and teriyaki chicken, this time I thought of using #DancingChef #RendangPaste to create my very own Beef & Chicken Sliders, an East-meet-West creation.


For the chicken patty, I use boneless chicken thigh and cut them into pieces around 5-6cm. Marinate the pieces with the Padang Rendang paste for around 2-3hrs. Coat the marinated chicken with tapioca flour, rest for 5 mins then deep-fry on medium heat till crispy and golden brown.

For the beef patty, I use minced beef; marinate the beef with the paste for 2-3hrs, shape into mini patties around 5cm, then pan-fry on medium heat till browned on both sides.

*If your family doesn't take beef, simply use chicken only and omit beef.

I also use the leftover paste to make a thick and creamy sauce, to add to the burger as well as a dipping sauce for the fries. The sauce tastes so aromatic, creamy and yummy! Similar to McD's curry sauce but much more fragrant and rich. I like!


And not forgetting the mini burger buns which I baked using the Yudane method, which yields a soft and fluffy texture, very suitable for making burgers. Dough weight for each bun is 35g, and each burger is around 5 - 5.5cm in diameter.

If you don't have time to bake your own burger buns, Gardenia and Sunshine have mini butter rolls which can be used as well.


Assembling the burgers is always fun, feel free to add any ingredients you fancy or none at all! For me, besides the chicken and beef patties, I added just coral salad leaves, cucumber, rendang sauce, as well as some cherry tomatoes and pickled gherkins as decorations.


Just look at these tantalising sliders, I bet you couldn't stop at one! They make great party food and everyone especially kids love burgers right?

The rendang marinate and sauce goes really well with the chicken and beef, it's a western burger yet with our favourite curry and spices flavouring that we Asians love. The paste is not overwhelming and not too spicy, even my son who doesn't take much spicy food enjoyed the burger.

I'm going to serve these for my next gathering!


Beef & Chicken Rendang Sliders
(Makes 12 sliders)

• 250g boneless chicken thigh, cut into 6 pieces around 5-6cm
• 300g minced beef
• 1 packet Dancing Chef Padang Rendang Paste
• 1 large shallot, finely chopped
• 150g coconut milk
• 1 stalk lemongrass, smashed
• 3 pieces kaffir lime leaves, remove centre vein and tear into pieces
• 1 tbsp desiccated coconut
• Tapioca flour, cooking oil
• Salad leaves, cucumber, cherry tomatoes, pickled gherkins, mayonnaise

1. Marinate chicken pieces wth 2 tsp of rendang paste for 2-3hrs.
2. Marinate minced beef with 1 heap tbsp of rendang paste and finely chopped shallots for 2-3hrs.
3. Rendang sauce: Add remaining rendang paste (around 50-55g left), coconut milk, lemongrass, kaffir lime leaves into a cooking pot, bring to boil, stirring continuously to prevent burning. Add desiccated coconut and reduce heat, simmer till sauce thickens. Set aside.
4. Coat the marinated chicken pieces with tapioca flour and set aside for 5 mins. Deep-fry the chicken pieces using medium heat till golden brown and crispy.
5. Shape the minced beef into patties around 5-6cm diameter each. Pan-fry the beef patties using medium heat till browned on both sides.
6. Assemble the burgers: Slice burger bun into half, spread a dollop of mayonnaise on the bottom half of the bun, top with a few pieces of salad leaves, follow by a slice of cucumber. Add a tsp of rendang sauce, top with chicken or beef patty, add another tsp of rendang sauce, cover with top half of burger bun. Finally decorate top of burger bun with halved cherry tomatoes or sliced pickled gherkins using toothpick or skewers.

(prepare night before)

• 50g bread flour
• 50g boiling water

1. Place the bread flour in a heat-proof bowl. Add boiling water and quickly mix the flour with the water using a spatula.
2. Initially the dough will be bits and pieces but keep pressing and bring the dough together, a rough dough will form.
3. Cover the bowl with clingwrap and once the dough cool to room temperature, transfer the bowl to chill in fridge till next day.

Dough

• Yeast mixture: 20g lukewarm water, 6g instant dry yeast, 5g caster sugar
• 200g bread flour
• 1 recipe Japanese Yudane (above recipe)
• 1 recipe yeast mixture (above recipe)
• 50g water 
• 45g caster sugar
• 2g fine sea salt 
• 1 egg yolk
• 1/2 egg white (reserve remaining half for brushing on burger bun)
• 40g unsalted butter, cubed and slightly softened

1. In a small bowl, mix water, yeast and sugar and let the mixture rest for a few minutes to turn frothy.
2. Add bread flour, Yudane, yeast mixture, water, sugar, salt, egg yolk and egg white into a mixing bowl. Using a dough hook, mix the dough ingredients on low speed (speed 1 KitchenAid) for a minute, then switch to medium low speed (speed 2) and knead the dough till rough dough forms. 
3. Add the butter, piece by piece into the dough. Once all the butter cubes are added, turn up mixer speed to medium (Speed 4) and knead the dough for about 10-12 mins. The dough is ready when it leaves the bottom of the bowl and "rides up" to the top of the dough hook. Or use the window pane method by stretching a piece of dough, it will be stretchy and almost translucent without breaking.
4. The dough is quite soft and slightly sticky, oil both hands and take out the dough from the mixing bowl. Lightly knead for a minute, round the dough and place the dough into a well-oiled bowl for first proof. Cover the bowl with clingwrap and let the dough proof for about 30-45 mins or till dough doubles in size. *based on summer weather, hot & humid
5. After 30-45 mins, take out the dough and knead lightly to press out the gas. Divide the dough into desired portions. Dough weight is about 500g, I divided the dough into 14 pieces of 35g each. Slightly round the dough portions, cover them with clingwrap and rest for 10 mins.
6. After 10 mins, tighten and round the dough (by cupping the dough in the middle of your palm), and place the dough on a baking tray lined with baking paper. Cover loosely with clingwrap and proof for 45 mins. *Preheat the oven at 200 degree celsius after 30 mins.
7. Bake the burger buns at 190-200 degree celsius for 10-12 mins. *turn down temperature to 180 or 190 degree celsius, and cover buns with aluminum foil if the buns browned too fast.
8. Let the buns cool on a wire rack. If keeping till next day, cool completely before storing in an airtight box.

Dish 2 - Asian chicken skewers with peanut sauce
Dish 3 & 4 - Teriyaki salmon, Chirashi Sush

And in October, I was once again blessed to collaborate with Sasha, this time with an even larger batch of produce - Stir-fry beef from Hellaby New Zealand, Salmon portions from Mount Cook Alpine New Zealand, Cold Smoked Salmon from Aoraki Smokehouse New Zealand as well as various cuts of local chicken which are hormone and antibiotic free from Southern Malaysia.

I had a blast cooking with all these premium quality products, and below were some of the dishes I cooked.


Beef Bulgogi Rice Bowl - using Hellaby Stir-Fry Beef from New Zealand

This has been on my to-cook list for some-time. Love the combination of the sweet and succulent beef with spicy tangy kimchi and the runny yolk! 


Beef Bulgogi Rice Bowl

470g stir-fry beef
3 tbsp soy sauce
2 tbsp light muscovado sugar
2 tbsp cooking rice wine
2 tbsp pear puree
2 tbsp Coke Zero

1 tbsp honey
1 tbsp sesame oil
2 tsp sesame seed
1 tsp gochujang
1/2 tsp black pepper
5 cloves garlic, finely chopped
2 stalks spring onion, finely chopped
1 stalk coriander with root, finely chopped

Simply marinate the stir-fry beef overnight, quick fry over a very hot grill pan and serve with kimchi, rice and poached egg.


Baked Chicken Thigh and Potato - hormones free, antibiotics free chicken thigh

This is such a quick and easy one-pot dish, great for busy days. Simple yet wholesome and tasty!

Just toss chicken thighs, potatos, carrots, onion, garlic along with olive oil, thyme, salt and black pepper, arrange in a casserole and bake for about 60-70 mins.

Serve with rice, pasta, salad or even on its own.

Chicken Cordon Bleu - hormones free, antibiotics free chicken breast

Chicken Cordon Bleu

4 small chicken breast
4 slices ham
4 slices cheese
Salt & pepper
Corn starch, egg, panko breadcrumbs

Use a meat tenderiser to flatten the chicken breast, marinate lightly with salt and pepper on both sides, place a slice of ham follow by cheese, roll up into a log, clingwrap and place in chiller to set. Before cooking, coat with corn starch, egg and finally panko breadcrumbs. Deep-fry the chicken roll on low heat till light brown. Remove from heat, rest for 5 mins, then deep-fry in high heat till golden brown. Drain, slice into pieces and serve with honey mustard sauce.

Honey Mustard Sauce
10g butter
1 tbsp flour
1/2 cup milk
1/2 cup cream
2 sprigs thyme
1 tbsp wholegrain mustard
1 tbsp honey

Melt butter in a pan, add flour and stir to make a roux. Add milk and cream and bring to boil, then add fresh thyme, wholegrain mustard and honey to taste.


Chicken Teriyaki Onigirazu - hormones free, antibiotics free boneless chicken thigh

My kiddo and I love this Japanese-style "rice sandwich" as it's quick and easy to put together and very convenient to eat. Simply marinate the chicken thigh with teriyaki sauce, air-fry till cooked and assemble with seaweed, japanese rice and some vegetables like cucumber and carrots.

Lemon Garlic Herb Butter Bake Salmon - Salmon portions from Mount Cook Alpine New Zealand

The herb butter was so fragrant and the salmon was so sweet and tender!


Add minced garlic, chopped herbs like parsley, thyme & dill, lemon juice, salt & pepper to unsalted butter, mix well, spread on top of salmon and veggies, bake and ready to eat!


My son who's a salmon lover couldn't stop raving about how tender and juicy the salmon was.


Tobiko Mayo Salmon - Salmon portions from Mount Cook Alpine New Zealand

This was specially prepared for the kiddo as he loves salmon, Japanese mayonnaise and tobiko! One portion of this and he was totally satisfied, and he already requested me to make it very often for him.

Making it was such a breeze as well. Mix Japanese mayonnaise with tobiko, spread the mixture generously on top of the salmon, and air-fry till golden brown.
 
Air-fried Salmon with Mango & Pomegranate Salsa - Salmon portions from Mount Cook Alpine New Zealand

Who knew that this combination worked so well together? Totally refreshing!


Smoked Salmon Tartine - Cold Smoked Salmon from Aoraki Smokehouse New Zealand

Last but not least, a dish that I have to rave about! This gorgeous smoked salmon from Aoraki Smokehouse tasted so smooth and tender with subtle smokey and salt taste that I felt like eating it everyday!


Served them on toasted sour dough bread with cream cheese & dill as well as avocado yogurt and greens.


Once again, shout-out and big thanks to Sasha's Fine Food for giving me this opportunity to try the lovely produce and hope to work with her again in the future!

Rice burger has been on my to-make list for a long time! Initially I have plans to make Teriyaki Rice Burger this week, but after knowing that Prima Taste is organising a "Prima Taste Authentic Asia Cooking Sauces Contest" (in collaboration with Singapore Home Cooks), I decided to make a different Rice Burger instead.


Yep, a Chicken Rice Burger using Prima Taste "Fragrant Hainanese Chicken Rice Paste".

Actually I twisted my wrist last week and have barely recovered. Luckily the paste is really convenient and easy to use and it's so flavourful on its own that I don't have to prepare additional seasonings. In fact, I already have most of the ingredients at home :)


Preparation is quite easy. I already have boneless skinless chicken thighs at home (courtesy of Sasha's Fine Foods), so I just cut the chicken thighs to the size I want and marinated them using a packet of the Chicken Rice Paste overnight. The next day, coat the chicken generously with potato starch then pan-fry till golden brown.

For the rice, I use Japanese short-grain rice as it's more sticky and easier mould into rice patties. To make the rice burger more healthy, I added some ten-grain rice. After washing the rice, mix a packet of chicken rice paste and water to the rice and cook in the rice cooker. After the rice is done, mould them into rice patties.


I reckoned it might be too dry with the rice and chicken alone, so made some chicken rice chilli as well. What's chicken rice without chilli right? 

Finally assemble the chicken rice burger  with rice patty, lettuce, tomato, cucumber, chicken thigh, some chicken rice chilli, dark or sweet soy sauce and top with another rice patty.

I've put together a short video-clip of the process below as well.

Chicken Rice Burger
(makes 4 burgers)

Ingredients

Chicken

• 250g boneless skinless chicken thighs, cut into 4 pieces (about 7cmx7cm)
• 1 packet of Prima Taste Fragrant Hainanese Chicken Rice Paste
• Potato Starch

Chicken Rice

• 1 cup Japanese short-grain rice 
• 25g ten-grain rice
• 1 packet of Prima Taste Fragrant Hainanese Chicken Rice Paste

 Chicken rice chilli
Additional

• 4 slices tomato
• 4 slices cucumber
• 4 leaves lettuce
• Kecap manis or dark soy sauce
• Coriander, spring onion (garnish)

Steps

1. Marinate the chicken thighs with chicken rice paste and store in fridge overnight. Before cooking, remove the thighs from the fridge to bring to room temperature.
2. Cook chicken rice: Wash and rinse short-grain rice and ten-grain rice a few times, drain and add the rice into a rice pot. Add a packet of chicken rice paste to the rice and mix well. Add water to about 1 and 1/4 marking on the rice pot, place rice pot into cooker and set to cook. After rice is cooked, let it rest for 15 mins before sitrring the rice.
3. Make rice patties: Place a piece of clingwrap over a 7cm ring mould, add about 2-3 tbsp of chicken rice into the mould, press hard to compress, wrap up the rice and set aside. Repeat till all the rice are used up.
4. Cook the chicken: Coat the chicken thighs with potato starch. Add cooking oil to frying pan on medium heat. Pan-fry the chicken till golden brown on both sides.
5. Make chicken rice chilli: Blend all the ingredients into a watery paste.
6. Assemble: Remove clingwrap from one rice patty, place lettuce leaves on the rice patty, follow by tomato, cucumber and chicken thigh. Add desired amount of chilli sauce and kecap manis/dark soy sauce (optional) and top with another piece of rice patty. Best eaten warm.