Giorgio Omodei, a Master’s student of Organic Agriculture from Singapore All the flavours of the world can be found in the WUR community. Giorgio Omodei (25), an MSc student of Organic Agriculture, makes a dish that reminds him of home in Singapore.
‘I grew up in Singapore, where my mother, my sister and I would visit the same restaurant almost weekly to order this dish. Trust me, it never gets boring! For me, this dish has great sentimental value, especially now that it’s eight years since I left home.’
Ingredients
- 400g Pandan rice,
- 300-400g chicken pieces
- 2 bell peppers and 2 onions, diced
- 1/3 of a pineapple and 2 tomatoes, roughly diced
- 6 cloves of garlic and 50g of ginger, finely chopped
- 1 chili pepper
- 1 egg
- 200g all-purpose flour
- 100g cornflour
- Sunflower oil
- Sesame oil
- 50ml soya sauce
- 50ml apple cider vinegar
- 3-4 tbsp brown sugar
- Sesame seeds
- Spring onion, finely chopped
- Salt, pepper and chili powder
- Sunflower and sesame oil
Method
- Season the chicken with salt, pepper and a dash of sesame oil;
- Simmer the rice in a pan with some garlic, ginger and salt, then turn off the heat and let it steam.
- Heat sunflower and sesame oil in a large wok, add chili and the remaining garlic and fry gently.
- Add onions and bell peppers and fry for 5 minutes.
- Add tomatoes, pineapple and a pinch of salt, and fry for 5 minutes.
- Add soya sauce, apple cider vinegar, and brown sugar and cook for 5 minutes;
- Beat the egg in a bowl with pepper and put some of the cornflour in another bowl. Put the flour in a third bowl with some salt, pepper, and chili powder.
- Roll the chicken pieces in the cornflour, egg, and flour (in that order);
- Heat some oil in a pan and fry the chicken in small portions until golden brown. Drain on kitchen paper.
- Reheat the sauce and bind it with cornflour. Then add the chicken.
- Serve with the rice and garnish with sesame seeds and spring onion. Enjoy!
Which dish reminds you of home? Share it with Resource so we can all enjoy it! resource@wur.nl
