Ingredient and Portion
Vila'ge-style Fisherman's Pilaf
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Marche's market-style restaurent, Vila'ge (http://sparklette.net/food/the-vilage/), which previously had two branches in Singapore (Far East Square and Heeren mall) closed down several years ago. My hubby is a big fan for their Fisherman's Rice because as he puts it "Its the best food he ever tasted".
Naturally he was heartbroken and depressed when Vila'ge ceased its operations in Singapore thus ending his love affair. A similar one sold at Marche somehow could never match Vila'ge's expectations.
I was lucky to have been able to try Vila'ge's Fisherman's Rice dish hence, from my tastebuds, I invented my own version of the Fisherman's Rice to be as close to the original version as possible. No Googling nor apps that you can find my recipe which I am going to share.
Naturally he was heartbroken and depressed when Vila'ge ceased its operations in Singapore thus ending his love affair. A similar one sold at Marche somehow could never match Vila'ge's expectations.
I was lucky to have been able to try Vila'ge's Fisherman's Rice dish hence, from my tastebuds, I invented my own version of the Fisherman's Rice to be as close to the original version as possible. No Googling nor apps that you can find my recipe which I am going to share.
8 tiger prawns
500g vongole (white clams)
1 large squid (cut into rings)
300g chicken breast (diced into 1-inch cubes)
1 large capsicum (diced into 1-inch thick)
1 cup uncooked rice (approx. 250ml)
400ml water
2 clove garlic (minced)
1/2 large onion (mined)
Keep aside the other 1/2 large onion and diced them into 1cm cubes.
4 tsp oil for frying
500g vongole (white clams)
1 large squid (cut into rings)
300g chicken breast (diced into 1-inch cubes)
1 large capsicum (diced into 1-inch thick)
1 cup uncooked rice (approx. 250ml)
400ml water
2 clove garlic (minced)
1/2 large onion (mined)
Keep aside the other 1/2 large onion and diced them into 1cm cubes.
4 tsp oil for frying
Seasoning
1/2 Knorr Chicken stock cube
3 tbsp tomato paste
3 tbsp spaghetti sauce
1/2 tsp tumeric powder
1 tsp curry powder (mixed with a tbsp water together with the tumeric powder)
Coarse black pepper
Haochi seasoning
Preparation of ingredients:
- Separate prawns into half quantity. Remove 4 prawn heads and keep aside the other 4 intact.
- Butterfly the prawns (read Tips below)
- Season diced chicken chunks with coarse black pepper and Haochi seasoning.
3 tbsp tomato paste
3 tbsp spaghetti sauce
1/2 tsp tumeric powder
1 tsp curry powder (mixed with a tbsp water together with the tumeric powder)
Coarse black pepper
Haochi seasoning
Preparation of ingredients:
- Separate prawns into half quantity. Remove 4 prawn heads and keep aside the other 4 intact.
- Butterfly the prawns (read Tips below)
- Season diced chicken chunks with coarse black pepper and Haochi seasoning.
Method
1) On medium fire, heat up 2 tsp of oil and saute minced onion and garlic till softened and slightly browned.
2) Fry turmeric-curry powder mixture until half of the liquid have been evaporated.
3) Stir in prawn heads and squid rings and fry for about 15 seconds.
4) Add in water and bring to boil. Remove the squid rings from the broth when it is half cooked .
5) Stir in clams and boil them until all the shells open up. Remove clams and prawn heads from broth.
6) Season broth with Knorr chicken cube, tomato paste-spaghetti sauce mix.
7) Transfer broth and rinsed rice into a rice cooker and cook till done.
8) In a clean wok on medium fire, saute onion cubes.
9) When onions have softened, stir in chicken chunks and capsicums.
10) Stir in squid rings, clams and rice. Mix well.
11) Spread rice evenly in a 1-inch deep caserole or baking pan
12) Place prawns split side up on rice.
13) Baked in a pre-heated oven on high until prawns are cooked thoroughly.
14) Serve hot.
2) Fry turmeric-curry powder mixture until half of the liquid have been evaporated.
3) Stir in prawn heads and squid rings and fry for about 15 seconds.
4) Add in water and bring to boil. Remove the squid rings from the broth when it is half cooked .
5) Stir in clams and boil them until all the shells open up. Remove clams and prawn heads from broth.
6) Season broth with Knorr chicken cube, tomato paste-spaghetti sauce mix.
7) Transfer broth and rinsed rice into a rice cooker and cook till done.
8) In a clean wok on medium fire, saute onion cubes.
9) When onions have softened, stir in chicken chunks and capsicums.
10) Stir in squid rings, clams and rice. Mix well.
11) Spread rice evenly in a 1-inch deep caserole or baking pan
12) Place prawns split side up on rice.
13) Baked in a pre-heated oven on high until prawns are cooked thoroughly.
14) Serve hot.
Tips
1) Vila'ge uses mussels for their dish. I used clams instead as they weren't available at that time
2) Butterflying prawns is not only an aesthetic feature but it also helps peeling the prawn meat without the need of fingers. Simply fork the flesh and the prawn meat will easily detach from its shell.
2) How to Butterfly prawns:
- Using a pair of scissors, cut the prawn's shell through the back from the tail to the head and remove the vein. Using a knife, cut the deveined section deeper to create a butterfly effect on the prawns.
*In my first try, I made a mistake of not slitting deeper on the back of the prawns, thus they didn’t open up like a butterfly as I like them to*
- To 'straighten' prawns and prevent it from curling, do two cuts at the underside of the prawn at approximately an inch apart from each other. This step cuts away the prawn’s connective tissue that causes them to curl when cooked.
4) Non-stick cookwares enables me to use as little oil as possible.
2) Butterflying prawns is not only an aesthetic feature but it also helps peeling the prawn meat without the need of fingers. Simply fork the flesh and the prawn meat will easily detach from its shell.
2) How to Butterfly prawns:
- Using a pair of scissors, cut the prawn's shell through the back from the tail to the head and remove the vein. Using a knife, cut the deveined section deeper to create a butterfly effect on the prawns.
*In my first try, I made a mistake of not slitting deeper on the back of the prawns, thus they didn’t open up like a butterfly as I like them to*
- To 'straighten' prawns and prevent it from curling, do two cuts at the underside of the prawn at approximately an inch apart from each other. This step cuts away the prawn’s connective tissue that causes them to curl when cooked.
4) Non-stick cookwares enables me to use as little oil as possible.
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Chefforaday
Submitted my recipe for the Scotch brand Sg's recipe website here: https://www.facebook.com/scotchbrandsg/app_393525860731705
2013-02-06
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