pradeep's blog

🍲 Pradeep's Spicy Claypot-Style Chicken Quinoa Rice in Rice Cooker 1️⃣Prep (do this first Soak mushrooms Soak 4–5 dried shiitake mushrooms in warm water for 20–30 minutes Slice thin Strain and reserve ½ cup mushroom soaking liquid Marinate chicken (20 min) 350–450 g (12oz - 16oz) boneless chicken thighs, cut into ¾–1" pieces Mix with: 1 Tbsp light soy sauce 1 Tbsp dark soy sauce ½ Tbsp oyster sauce ½ tsp sesame oil ½ tsp sugar ½  tsp white pepper 2 tsp chili oil (with flakes) 2 tsp sambal oelek (or chili-garlic sauce) 1 tsp grated ginger (optional) Set aside. 2️⃣ Rinse Grains Rinse 1 cup rice (jasmine or basmati) and 1 cup tricolor quinoa separately Rinse until water runs clear\ Drain well 3️⃣ Measure liquid If using jasmine rice 1¾ cups water + ½ cup mushroom liquid = 2¼ cups total If using basmati rice 1½ cups water + ½ cup mushroom liquid = 2 cups total (Use 2¼ cups total if you prefer softer rice) 4️⃣ Assemble in the rice cooker (do NOT stir) Add i...

  🍜 Pradeep’s Spicy Singapore Noodles (Makes 3–4 Servings) A vibrant, wok-fried vermicelli dish featuring curry-spiced noodles, tender protein, crisp veggies, and signature Hong Kong–Cantonese flair. 🧂 Ingredients Noodles & Sauce 200 g rice vermicelli noodles 1½ Tbsp curry powder (Madras or Japanese S&B for best flavor & color)   1 Tbsp soy sauce 1 Tbsp oyster sauce (optional) 1 Tsp sesame oil 1 Tbsp rice vinegar 1 Tbsp honey (or sugar) 2 Tbsp water or stock Protein (optional) 150 g shrimp (small, or large sliced lengthwise) 100 g thinly sliced chicken breast or char siu pork 2 eggs, beaten Vegetables & Aromatics 1 small onion, thinly sliced 1 red bell pepper, thinly sliced 1 carrot, julienned 2 cloves garlic, minced 2–3 chopped spicy chilies (or use dried chilies for smoky heat) Oil for stir‑frying To Garnish Spring onions, sesami seeds, crispy shallots (optional) 👩‍🍳 Directions 1. Prep Noodles Soak vermicelli in hot water for 5–7 m...