1 Views· 08 September 2022
Hainanese-Peranakan Chicken Rice | Development Video | Not A Recipe!
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Earlier this year I worked on a fun project developing a dish with Malcolm Lee from one Michelin-starred Singaporean restaurant, Candlenut.
Our task was to develop a recipe that captured the spirit of Singapore. Drawing from my Hainanese background and Malcolm's Peranakan family influence, we developed this Hainanese-Peranakan chicken rice with richly fragrant stock, poached chicken, crab fat chilli, black nut sambal, pineapple achar and crab and chicken meatballs in soup.
The dish was served at a collaboration dinner held simultaneously in Singapore and Sydney last month, where diners in each city were linked by real-time video and audio across a single table so they could see and chat to each other despite being thousands of kilometres apart. It was an amazing event.
The recipe is a little complicated, but if you want to have a go you can follow the link here:
www.visitsingapore.com/en_au/d....ining-drinks-singapo
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