Singapore Hainanese Chicken Rice

If you are looking for a low-risk, kid-friendly meal that even your most finicky eater might like, this could be it. It’s a hit with adults too.
Consisting of moist, poached chicken served with fragrant rice cooked in chicken broth with ginger and garlic, Singapore’s favourite dish has a history that reaches as far back as when Chinese migrants from Hainan Island brought it to Singapore shores decades ago.
Also called Singapore Chicken Rice, this all-in-one meal is accompanied by a zesty chilli-lime sauce, ginger puree and thick black soy sauce. Class95cafe chicken rice is reasonably price at P60.00 per serving and chicken soup..... We even provide take away whole steam or roasted chicken at P160.00.

Cover Feature of Productivity Digest, Extract

"A Singapore Classic - Hainanese Chicken Rice" (comprising Hainanese chicken rice mix with garlic ginger chili, premium dark soya sauce and chicken sauce).

Claypot Ingredients

 
 
 
 

Charity Project

When I was working as a Prison officer my family restaurant background culinary skill came in handy for me to supervise and spearheaded the inmate’s project to cook for the old folk every first Sunday of the month. Henceforth, the birth of charity project known as CHARITY BEHIND FOUR WALL the goal was to teach the inmates the value of helping, giving and contributing back to the community. We would work out the menu and without failed the inmates would dished out new menu every Sunday. Culinary Arts in the prisons facilities need a lot of creative imagination because of the limited resources ingredients, not to mention "cleanliness which is next to holiness”, observing strict food safety and hygiene practices......

Cooking for the old folk was totally different ball game and experienced, every aspect of their safely came into play. Way of making the meat to be tender and soft if too hard they might have difficult in swallowing and choke . We would marinate the meat in the spices of choice for about two hours before cooking, helps to soften the meat. When its time to cook it you firstly heat some oil in a pan, hot enough for meat to sizzle when added, allow this to brown for a few minutes. When all the meat is nicely brown add some water (enough to level with the amount of meat you are cooking) pop lid on pan and allow to cook just below boil level (bubbles nicely, not a fast boil). Once the water has reduced to about half, add any other flavor you want, and then continue cooking. Meat will be full of flavor and nicely tender too.

The project was a huge success, caught the public and media attention subsequently was featured in the Channel News Asia on inmate cooking for the Old Folk in St Joseph Home. I guess people seem to be continually interested to learn about how inmates able to dished out the food with such limited resources.

Food and hygience Safety

As for our blog we would also like to include some resources of hygiene and safety food handling in kitchen. As we know one of the prevalent causes of food poisoning is improper handling of food by consumers at kitchen.

Safe food handling is crucial to protecting the health and well being of consumers, especially infants, young children, pregrant women, the elderly and people with chronic illnesses or immuno-disorders. These people are more susceptible to food poisoning than normal healthy adults.

By taking some simple actions when handling food, we can prevent food from becoming contaminated, as well as prevent bacterial growth and multiplication in our food:

Wash and keep clean Food safety when preparing food Food safety when cooking Food safety when storing food

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Wash and keep clean

Wash your hands frequently

Thorough hand-washing with warm soapy water before, during and after food handling, prevents bacteria from being transferred from our hands to our food.

• Wash your hands after you have handled raw food like meat, seafood and poultry, and before you handle cooked or ready-to-eat food.
• Wash your hands if you engaged in other tasks in the midst of preparing food.
• Wash your hands thoroughly with soap after using the toilet.
  

Keep your kitchen and utensils clean

A dirty kitchen attracts pests such as cockroaches that can carry harmful bacteria.

• Clean all kitchen surfaces like countertops with soap and hot water.
• Cutting boards can harbour bacteria. Wash cutting boards with soap and hot water. Use a brush to scrub stubborn food and dirt particles. Sanitise plastic cutting boards with chlorine solution.
• A smelly dishcloth or towel is a sure sign of bacterial growth. Wash these often in hot water.
• Kitchen sponges can harbour millions of bacteria. Disinfect kitchen sponges in chlorine bleach solution.

Food safety when preparing food

Handling frozen food

• Do not thaw food at room temperature. It is safer to thaw food by defrosting overnight in the refrigerator, or by using the microwave oven.
• Do not hold marinated food at room temperature. Keep marinated food in a covered bowl in the refrigerator.
  

Handling dairy products

• Do not leave dairy products sitting at room temperature. Take only what you need to consume and return the unused portion to the refrigerator.
  

Handling vegetables

• Rinse all fruits and vegetables thoroughly in a basin of tap water to remove any dirt, bacteria or chemical residues.
• Soak the vegetables in a basin of fresh tap water for 15 minutes.
• Before cutting and cooking, rinse the vegetables once more in a basin of fresh tap water. Special detergents or washes for fruits and vegetables are not needed.
• Do not store ripe fruit with vegetables as ripe fruits produce ethylene gas that can cause green leafy vegetables to turn yellow.
  

Don't cross-contaminate

Cross-contamination occurs in food when raw food comes into contact with cooked food, for example when the juices of raw meat, poultry or seafood come into contact with ready-to-eat food.

Cross-contamination is the most common cause of food poisoning. To prevent this:

• Do not mix raw food with food that has already been cooked.
• Store raw meat, poultry and seafood at the bottom shelf of the refrigerator so that their juices do not drip onto other food. Ensure that they are tightly wrapped in plastic or are placed individually on separate plates.
• Use different cutting boards and utensils for raw and cooked food. If you only have one cutting board, always wash thoroughly with soap and hot water between uses.
• After cutting raw meat, seafood and poultry, wash the knives thoroughly before cutting other food.

Food safety when cooking

Cook your food well

The family meal should not only be enjoyable but safe to eat. Cooking at high temperatures (above 75^oC) will destroy most bacteria.

• Cook meat and poultry thoroughly. There should be no pink meat and the juices should run clear when the meat is pricked or sliced.
• Do not cook food partially as this increases the risk of bacterial growth.
• Cook seafood (like fish and cockles) thoroughly, especially when cooking for young children, people with illnesses, pregnant women and older folks.
• Keep hot food hot. Serve food immediately after cooking. Food to be served hot should be held at 60^oC or above to prevent bacterial growth.
• Reheat stored cooked food at temperatures of 75^oC and above to kill bacteria.
  

Using the Microwave

If you use a microwave oven to cook, ensure that the food is evenly cooked. Otherwise bacteria may survive and cause food poisoning:

• Watch out for 'cold spots' in the food. Stir the food midway while cooking to ensure that the whole dish is evenly cooked.
• Use a covered dish. Arrange the food uniformly and add a little water. Under a cover, the steam formed will help kill bacteria and ensure even cooking.

Food safety when storing food

Keep cold food cold

Keep food outside of the temperature danger zone (between 5^oC to 60^oC), where bacteria multiply quickly.

• Keep cold food cold in the refrigerator, or on a bed of ice until it is time to serve.
  

Store dried food in a cool, dry place

Dried and preserved food should be stored in a cool and dry place, or kept in the refrigerator to prolong the shelf life. Warm and humid conditions can cause dried food to turn mouldy and rancid at a faster rate.

• Nuts can keep better and longer in airtight containers when stored in a cool, dry place away from light. It is best to keep them in an enclosed cupboard or in the fridge.
• Mouldy food should be discarded as it may contain harmful mycotoxins.
• Transfer dried foods that are bought loose or unused contents of opened packages of dried and preserved foods to airtight containers.
• Dried and preserved foods that will be kept for extended periods should be stored in packaging that does not allow entry of air or water vapor into the package to prevent rancidity or mouldy growth of food.
  

Handling Cooked Food

• Always try to cook just enough for the current meal.
• If you are cooking for more than one meal, apportion and keep the extra food in clean covered containers.
• Cooked food should be stored in the refrigerator or freezer once it is cooled.
• Do not eat cooked food directly out of the container. Always spoon out the portion you want to consume onto a separate dish to prevent contamination of the remainder.

food and hygience course plan

ClayPOT Menu Masarap Hmmm!!!

The chicken and mushroom claypot rice which seemed to be our hero product. If you've never had claypot rice, it's a bit like getting a warm BBQ chicken joy manok or eating overcooked rice (but this is somehow more pleasant). The soy and ginger based marinate was so hearty and comforting..:} the price is very reasonable P120.00 for serving of 2.

As for my niece little Erica who love BBQ chicken feet or paa ng manok , inspired me to dish out claypot chicken feet, the rest is history she love it eversince...

Ano ang unang ipinalabas na pagkain dito?

Ang unang ipinalabas na pagkain dito ay tinatawag naming LOR-MEE, maaari nyong makita sa ibaba ang hitsura ng LOR-MEE:

Kailan Ito Nag-umpisa?

Nag-umpisa ito noong Pebrero 08,2009, nagkaroon ng libreng kainan at marami namang nagsikain at pumunta.

Where is class95 cafe ?

Vision

We believed that the greater business focus is on Customer satisfaction, caring for staff, stakeholder, strategic partner, society and environment.

The objective of conduct business to make profit without losing focus on integrity, honesty and professionalism.

Mission

We are dedicated as the steering captain to innovate improve, and integrate fusion quality food to our customers, constantly understanding the changing needs of our Customers, Stakeholder, and strategic Partners. Community and the Environments.

Near the National Highway, Upi Gamu, Isabela 3301 Philippines check out ilagan
To all out just small speck in the Map of Philippines , but We are here not sure call me at

Class95cafe
Purok 4 Campsite Upi Gamu Isabela 3301 Philippines
Phone: (63) 9153841080 (globe) 09153841080 , 09285249247(Smart)
Trading Days: 7 days, 9 am - 11 pm
email des@class95cafe.com....

Saan Matatagpuan Ang CLASS95 CAFE?

Matatagpuan ito sa Upi,Gamu,Isabela, Campsite. Our restaurants are unique in the sense that we have a wide selection of Fusion Chinese/Philippines dishes in bistro setting that is very different from Jollie Bee or Chow King. You can have a combination of chinese claypot chicken rice with philippines Balut , if you wish. well, how often would you find a Chinese restaurant with alfresco dining?