Rendang Chicken & Kimchi Warm Salad with Arugula

J'adore la cuisine fusion. En fait, je mélange beaucoup de cuisines dans ma cuisine. Ayant grandi à Singapour pluriculturelle, on est exposés à une multitude de cuisines de jeunes, qui ont probablement servi de fondement à mon amour des cuisines fusionnées. Grace a mon mi-coréen bou, j'essaye d'incorporer des ingrédients coréens dans ma cuisine. 
 
Ici, j'ai mélangé la cuisine coréenne et indonésienne; je suis un quart nonya, du côté paternel, et Mon Bou est aussi mi-baba; nous avons tous les deux souvent mangé du rendang en grandissant. J'avais une idée que le piquant du kimchi se mélangerait bien avec les épices du rendang, et cette recette fusion a obtenu un résultat délicieux. En plus, cette recette prend moins d'une demi-heure à faire (mais avec un peu de préparation à l'avance), c'est un bonus très pratique pour les occupés.
 
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This is a deconstruction of a K-BBQ ssam, where you take a piece of grilled meat marinated in bulgogi, pair it with some kimchi, and swaddle the entire thingamajig in a lettuce. However, instead of bulgogi, I thought I'd mix it up, South-East Asian-style, and season the chicken with rendang rempah. The sour tang of the kimchi pairs wonderfully with the compelling earthiness of rendang. Add to that peppery rocket and perilla leaves, some hard-boiled eggs, and petit pois (which are currently in season for Spring), and you have a one-dish meal perfect for time-strapped busy-bees.  



Ingredients (serves 2):

500gm chicken fillet, diced to 1" cubes, marinated in about 150gm (1 cup) rendang rempah
400gm baby green peas (about 1.5 cups)
2-3 eggs
1 cup kimchi
1 tbsp gochujang
100gm arugula leaves (about 5-6 cups)
5 perilla leaves, sliced to ribbons
olive oil
sesame oil


Directions:

1) Fry kimchi with gochujang in 1 tbsp olive oil, using a scissors to cut the kimchi up into 1" squares.

2) Separately, boil about 3 eggs. Drain and de-shell.

3) In another pan, fry up the marinated chicken fillet in about 2 tsp olive oil, 2 tsp sesame oil, until cooked through, about 4 minutes on medium-high heat.

4) Add peas, toss through about 3 minutes.

5) Assembly time: starting with a base of arugula and perilla leaf chiffonade, set the chicken-pea atop, interspering with sauteed kimchi and sliced egg rings. Finish with extra strewing of perilla leaf ribbons.


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