Hainanese Chicken Rice

 

I wrote a post on Hainanese chicken rice sometime last year, though without the detailed recipe. Before I go on, let me just say that this recipe was provided courtesy of Mr G. If there's one thing he loves to cook and can cook well, it's chicken rice. The only part I play in the whole cooking process is preparing the chilli sauce and supervising the food styling. I'm only too happy to let him hold the reins on this one as he has cooked this umpteen times for the last few years, and has become quite an expert at it.

 

This style of chicken rice is based on what we used to enjoy back in Singapore, where the chicken rice is served with a ginger chilli sauce and a thick black sauce to drizzle over the rice. If there's one Singapore street food that is better than Malaysia, it's definitely chicken rice. I think the difference lies in the texture and fragrance of the rice and the silky smooth and tender pieces of chicken. I should also mention that it is bursting with "umami" flavours, but that depends on your tolerance level for msg. I did not specifically include msg in this recipe, although I did use chicken stock powder (for extra flavour!).

 

The recipe looks really long, but I've managed to edit Mr G's version to be more reader-friendly and less "intimidating", I hope! For my relatives and friends who have been asking how to make Hainanese chicken rice, here you go!

Hainanese Chicken Rice (Singapore style)
(mostly by Mr G)

Ingredients

Chicken:

1.6kg (about 4 lbs) whole fresh organic or chemical-free chicken, removed from fridge 40 minutes before cooking
Salt
8 slices ginger
3 stalks scallions (spring onions)
1 tbsp vegetable oil
1 tsp sesame oil
5 cloves garlic, peeled
8 cups reduced-salt chicken stock to 12 cups water

Sesame-soy rub:
2 tbsp sesame oil
2 tbsp superior light soy sauce

Chicken sauce (combine in a bowl):
1 tsp chicken oil
1 tbsp sugar
1 tbsp sesame oil
4 tbsp light soy sauce
1/3 cup warm poaching liquid/stock

Ice bath with water to cover the chicken in another container after cooking
1 cucumber, halved lengthwise and sliced on the diagonal
2 scallions/spring onions, chopped/sliced for garnish
Coriander leaves, for garnish

Method

1. Prepare the chicken by removing the fat around cavity. Reserve the fat for later.

2. Pat the chicken dry with a paper towel. Rub a generous amount of salt all over the skin. Stuff the chicken cavity with 4 slices of ginger and all the scallions.

3. Tie a loop of string across the 2 legs at the ends of the drumsticks or get a meat hook that you can slip into the cavity of the chicken, as you will need this to dunk the chicken in the poaching liquid (make sure the string or meat hook is secure and can support the weight of the chicken).

4. In a 10 litre stockpot on medium heat, add the vegetable oil and sesame oil and fry the garlic and remaining 4 slices of ginger until fragrant. Add the stock and water, cover the pot, and bring it to the boil on high heat.

5. Once boiling, remove the lid from the pot. Lower the chicken into the boiling stock and lift it up again. Repeat this step twice. This helps the chicken skin achieve a smooth texture. Finally, gently drop the chicken into the stock and let it cook using the 20-20-20 rule as follows:

In the first 20 minutes, let the chicken cook in the simmering stock. Initially, the stock will stop boiling for some time due to the temperature change. Leave the heat on medium and let the liquid come to a boil again.  Then, immediately reduce heat to a gentle simmer.

In the next 20 minutes, turn the heat off, leaving the chicken to continue cooking in the pot, covered. Do not exceed this time. In the meantime, prepare the ice bath by filling a large bowl (that will fit the chicken in) with plenty of ice and water.

The last step is to remove the chicken from the pot, emptying the excess liquid from the cavity of the chicken (be very careful as the hot liquid may spill or splash. Then, place the chicken in the ice bath, fully submerged. Leave the chicken to sit for 20 minutes (and no longer).

(Make sure you follow the 20-20-20 timing, especially the last 20 minutes, as it will affect the texture of the chicken)

6. After the chicken has chilled in the ice bath for 20 minutes, remove and then rub the chicken all over with the sesame soy rub.  Use a cleaver or large knife to chop up the chicken into pieces. Debone the chicken if desired.

7. On a large serving plate, arrange the sliced cucumbers, and place the chicken pieces on top. When ready to serve, drizzle the chicken sauce over the chicken. Serve with chicken rice, chilli sauce, black drizzling sauce and a steaming hot bowl of soup.

Rice:

4 cups jasmine rice, rinsed and drained
3 eschalots
5 cloves garlic
10 slices ginger
2 pandanus leaves, knotted
1 1/2 tsp salt
1 1/2 tsp chicken stock powder

Chicken fat, reserved from earlier
1 tbsp sesame oil
3 tbsp vegetable oil

Method

1. Blend eschalot and garlic into a fine paste and set aside.

2. In a pan on low heat, heat sesame oil and vegetable oil. Add chicken fat and fry slowly to extract the oil. Remove the pieces of fat, leaving the oil in the pan.

3. Add ginger and fry for a minute. Remove 2 tablespoons of the oil and place in a small bowl. Reserve this for later when making black drizzling sauce and chilli sauce.

4. With the remaining oil in the pan, add eschalot and garlic paste, and fry for 2 minutes until fragrant. Add the rice, salt and chicken stock powder and fry for a minute until well mixed. Place the rice mixture in the rice cooker and add pandan leaves. Pour the poaching liquid/stock over the rice until it reaches slightly above the 4-cup mark. Start the rice cooker according to manufacturer's instructions. Once cooked, give the rice a stir to fluff up the rice before serving.

Condiments:

Chilli sauce:

1 tbsp chicken oil
1-2 tbsp fresh lime juice
3 tbsp chinese white rice vinegar
1 tbsp sugar
4 tbsps warm poaching liquid/stock
1/2 tsp chicken stock powder
Salt to taste

Blend together finely:
8-10 long chillies (mix with bird's eye chillies if desired)
4 cloves garlic
2 inch ginger, peeled and sliced

Method

Add everything to the blended ingredients, and blend again until well mixed. Add salt to taste, and adjust the amount of sugar and vinegar used if necessary. The chilli sauce should take on an orangey colour.

Black drizzling sauce:

1 tsp chicken oil
2 tbsp Cheong Chan thick caramel
1 tsp sesame oil
1/2 tbsp caster sugar
1/2 tbsp warm poaching liquid/stock
1/2 tsp light soy sauce

Method

In a small bowl, dissolve the sugar in the warm stock. Add the rest of the ingredients and mix well. Serve as a drizzling sauce over the chicken rice.

Soup:

Remove all the bones and scum  from the poaching stock. Add salt and pepper to taste if necessary, and add more water if it's too concentrated. I like to add some sliced cabbage for sweetness. Ladle into individual soup bowls and garnish with chopped scallions before serving.

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Char Kuay Teow, two-ways

 

Char Kuay Teow with sweet soy



If you know and love Malaysian food, then Char Kuay Teow needs no introduction. In terms of popularity, I would think that Laksa ranks number one, followed by Hainanese chicken rice, and then Char Kuay Teow. These three dishes are commonly found in most menus of restaurants serving Malaysian-style food in Sydney, but more often than not, the authenticity of the Char Kuay Teow is questionable. Char Kuay Teow (CKT) literally means fried rice noodles, but a plate of greasy fried rice noodles with black soy sauce does not qualify as CKT. I find that the CKT sold here usually omits the eggs, which is a must in every CKT. It coats the rice noodles and gives it flavour and texture. Cockles are another must-have in CKT, but I have omitted them in my dish as I was unable to find any at the shops here.

I made two versions of CKT. One is the savoury Penang-style, and the other is the sweet version, typical of that found in Singapore. The latter uses kecap manis (sweet soy sauce) and is relatively more moist, whilst the Penang-style is drier. I personally prefer the sweet version. My recipe below explains how you can easily make both.

 

Savoury Penang-style Char Kuay Teow

Char Kuay Teow

(1 serving)

 

Ingredients

 

3 tbsp lard (or substitute with vegetable oil)*

6 fresh prawns, peeled

1/2 Chinese sausage (lup cheong), thinly sliced on the diagonal

8 slices fried fishcake

1/2 tbsp chopped garlic

250g (1/2 lb) fresh rice noodles, at room temperature (separate the noodles to prevent clumping together)

1 tbsp chilli paste**

2 eggs

1/4 tsp salt (or to taste)

1 1/2 cups beansprouts

1/2 cup garlic chives, cut into 2 inch lengths

 

Sauce:

1 1/2 tbsp light soy sauce

1 tsp thick caramel (Cheong Chan brand)

2 tbsp ABC kecap manis (sweet soy sauce) - omit if Penang-style char kuay teow is preferred***

2 tbsp water

 

Method

 

1. In a large non-stick wok, heat up 1 tbsp lard over high heat and fry the prawns, Chinese sausage and fishcake slices. When the prawns are almost cooked, push  the ingredients aside and add 1 tbsp lard in the centre of the wok. Add garlic and fry briefly. Stir and mix well with the other ingredients. (It is important to keep stirring everything with the spatula in quick motion so that everything cooks evenly. Fry only one batch at a time)

 

2. Toss in the noodles and drizzle the sauce around the side of the wok. Mix in with the noodles and stir-fry quickly, moving the spatula back and forth until noodles are well coated. Do not overcook. Stir in the chilli paste.

3. Turn the heat down to medium. Push the noodles to the side and add 1 tbsp lard. Crack the 2 eggs into the centre of the wok and give it a quick scramble. Fold the noodles over the eggs and mix through again quickly and evenly before the eggs start to set. It should form sort of a slurry eggy coating over the noodles. If the noodles start to look a little dry at this point, drizzle 2-3 tablespoons water around the side of the wok and mix through quickly. Add salt to taste.

 

4. Toss in the beansprouts and garlic chives and mix through quickly for 20 seconds. The noodles should be fairly moist, and if not, add a few drops of water (or extra lard if desired). Transfer to a plate immediately and serve hot.

 

Note:

* To make lard, you can buy pork fat from the butcher and dice them into tiny cubes. For 2 servings, use 4 tbsp pork fat and fry in 3 tbsp vegetable oil on medium-high heat slowly until the fat turns brown and crisp. You can use the crispy lard to garnish the char kuay teow before serving.

 

** Chilli paste: I used dried chillies that have been soaked in water and blended finely, then fried in oil with some chopped garlic, seasoned with salt and sugar. You can substitute with your favourite brand of chilli paste if preferred. 

*** Penang-style char kuay teow is more savoury than sweet, and also drier. Adjust the quantity of kecap manis used to your preference.

 

 












 

 

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Penang Assam Laksa

It took me this long to finally attempt making Assam Laksa, and if mum says it's easy to prepare, she's quite right there. Just steam (or boil) the fish, add the blended ingredients to the stock and simmer before adding the flaked fish. Then serve with noodles and garnishing. Sounds easy doesn't it? In fact, I think I took more time preparing all the ingredients then the actual process of cooking it (man, those shallots sure took forever to peel, and they brought buckets of tears to my eyes).

In Sydney, mention laksa to anyone and his or her eyes will light up. But if you say "Assam Laksa", chances are you'll be met with a quizzical look. It's not a dish commonly found in Malaysian restaurants around Sydney, perhaps because it's an acquired taste for the local palate, with its sour and spicy tamarind-based fish gravy served with a dollop of black prawn paste (used in Chinese rojak). There is no coconut milk in it, and the flavours in the soup come from heaps of shallots, laksa leaves (or Vietnamese mint - see picture below), lemongrass, lots of chillies, turmeric and mackerel. Mackerel is an oily fish with strong flavours, and when added to the rich stock gives it a complex and intense flavour.

Notice the thick, round and white noodles used in this dish? That's what you have to use. Not vermicelli, not kuay teow, not egg noodles. And then, there are the garnishes (just as important as all the other ingredients I mentioned!): cucumber for  texture and its cooling properties; chillies for extra heat; mint for its sweet and fresh taste; red onions for sweetness and flavour; juicy pineapple pieces are refreshing; and most importantly, the Malaysian prawn paste ("petis udang") which gives this dish its authenticity.

I invited EL and KL to try out my assam laksa, and KL, being a Penangite, gave it a thumbs up (not literally though since he had a pair of chopsticks in one hand and a spoon in the other). That will do it for me. I've passed the taste-test with flying colours and I'm certainly going to make this again soon, perhaps for our next party? :-)

Assam Laksa
(Serves 6)

Ingredients

1kg (2 pounds) thick round laksa noodles (or substitute with thick round tapioca starch noodles)
1.2kg ( 2 1/2 pounds) mackerel, cleaned
2.5 litres (10 cups) water
1/2 tsp salt

14 stalks Vietnamese mint (a.k.a. polygonum or laksa leaves)
2-3 stalks lemongrass, white part only, smashed
4 pieces dried tamarind skin

4-6 tbsp dried tamarind, soaked in 1 cup hot water and strained (repeat a few times)
3 tbsp sugar (or to taste)
Salt
Pinch of Ajinomoto

Blended together finely:
20 cloves of shallots
6 cloves garlic
1 inch galangal
1 inch fresh turmeric (or 3/4 tsp ground turmeric)
6 candlenuts
6-8 (large) fresh long red chillies
5-8 dried (long) red chillies, seeded and soaked in warm water to soften (use more if the chillies are small)
4-5 bird's eye chillies (optional, for extra heat)
1 tbsp roasted belacan (shrimp paste)

Garnish:
4 red chillies, sliced
1/2 pineapple, diced
1 cucumber, shredded
1 large red onion, thinly sliced
2 torch ginger flower bud, thinly sliced  (optional)
Mint leaves
5-6 tbsp black prawn paste (hae-ko), to serve

Method

Bring the water to the boil. Add the fish and salt, bring to a boil again and let it simmer for 15 minutes until fish is just cooked. Don't overcook it. Remove the fish and reserve the stock. Flake the fish and set aside.

Add the Vietnamese mint, lemongrass and dried tamarind skin into the stock. Add the blended ingredients. Bring to a boil and let it simmer for 30 minutes. Add the strained tamarind pulp/juice, sugar, salt and ajinomoto. Bring to a boil. Taste and adjust seasoning as necessary More tamarind pulp can be added if you prefer it more sour. Put the flaked fish in the into the stock and bring to a gentle simmer on low heat until ready to serve.

Blanch or cook the noodles in boiling water. Drain and place in individual serving bowls. Ladle the hot gravy onto the noodles. Sprinkle with garnishings. Stir in a little prawn paste into the gravy and enjoy!

Mmmm....smells and tastes so good!

Mackerel, ready to be flaked

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Pav Bhaji (Bread and vegetables)

 

My Indian friends from work threw a little Diwali party at their apartment last Friday, and I must say it was a very enjoyable evening, with good food, great company and lots of dancing. Moreover, it's hard not to fall in love with the phenomenal view from the balcony of the 33rd floor apartment right in the heart of Sydney. Dinner was a wonderful spread of  home-cooked vegetarian dishes, including pasta, salad and this delicious dish called pav bhaji. Pav (pronounced "pau" as in char siew pau) is equivalent to bun/bread, and bhaji refers to a vegetable dish. Apparently (or so internet sources say), pav bhaji is a popular Indian streetfood snack that originated in Marathi cuisine. It is basically a dish of mashed vegetables cooked in spices, and served with fried buttered pav. This dish uses loads of butter, which explains why it tastes so good. The bhaji is also topped with chopped onions, coriander and a splash of lemon juice which lifts the flavours in the dish.

Here are ten good reasons to love pav bhaji:
1. It's vegetarian, so it contains loads of veggies which are good for you.
2. It's got potatoes, which I love!
3. Great flavour from the spices, and it doesn't have to be spicy (hot).
4. The dish is cooked with butter.
5. The dish is served with more butter.
6. The pav (bun) is fried with lots of butter.
7. It's almost like an Indian vegetarian version of a Coney dog, sans the dog.
8. It's not too difficult to prepare if you use a food processor to blend the veggies.
9. It tastes sooooo good, even though there's no meat (although that could be an option).
10. Butter. I love butter, don't you?

Here is my version of the recipe for this dish. You can use hamburger or hotdog buns for the pav. As for the vegetables, any combination of capsicum (bell peppers), carrots, peas, cauliflower or eggplant will do. The spice used is pav bhaji masala, which should be available at most Indian grocery stores.

 

Pav Bhaji

 

Ingredients

 

Vegetables, boiled and mashed/pureed:

2 large (or 3 medium) potatoes

1/2 cup green capsicum (bell peppers), chopped

1/4 cup carrots, chopped

2 cups cauliflower, chopped

1/4 cup peas

 

3 tbsp butter

1 large onion, chopped

1 tbsp grated ginger

1 1/2 tbsp minced garlic

3 tomatoes, chopped

1 tbsp tomato paste (optional)

1 tbsp chilli powder

1/4 tsp ground turmeric

2 tbsp pav bhaji masala

1-2 cups water

1/8 tsp hing powder (asafoetida) (optional)

1 tbsp dried fenugreek leaves (optional)

Salt and black pepper

Corinder leaves

Lemon juice

 

To serve:

Pav (burger or hotdog buns will do)

Butter

Chopped coriander leaves

Lemon wedges

1 small onion, chopped

 

Method

 

In a large non-stick pan, melt the butter over medium-high heat and add the onions, garlic and ginger. Fry until onions are softened, then add tomatoes. Fry until tomatoes are slightly dry, then mix in the mashed vegetables and potatoes. Add tomato paste, chilli powder, turmeric and masala. Mix well and add 1 cup water. Cook for 15-20 minutes. Add asafoetida, crushed fenugreek leaves, salt and black pepper to taste. Stir in some chopped coriander leaves and the juice of half a lemon. Simmer, adding more water if necessary and cook until it turns into a thick gravy. Dish out and add a knob of butter on top, garnished with chopped onions and coriander leaves. Serve with fried pav.

 

For the pav, slice the buns in half horizontally, and fry in butter until lightly browned and crisp. Serve with the prepared vegetables (bhaji) and some lemon wedges.

 

Note: If you don't have pav bhaji masala, try substituting with garam masala instead.

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Sans Rival

 

Sans Rival is a rich, buttery and nutty cake (or dessert) made with crisp layers of cashewnut meringue and filled with French buttercream. Sounds decadent enough? It was Al from work who introduced me to this dessert, and as she didn't really know the exact name, she merely referred to it as Sandflower cake, or San something. I totally fell in love with it at first bite. The combination of silky buttercream, the light and crispy meringue and scattering of chopped cashews was just amazing. The next thing I did was to google Philippines, san, cashew and cake, and to my delight and excitement, I discovered the Sans Rival, which literally means "without rival", and it is indeed true to its name.

After sifting through the various recipes available on the internet, I finally settled on this one below that comes from a Filipino cookbook. The original recipe uses rum in the buttercream, though I think I might omit it next time and substitute with vanilla instead. Although the recipe seems fairly simple, it is a multi-step process that involves cooling, chilling and assembly time. The tricky part came down to slicing the actual Sans Rival, as the meringue is so brittle that it takes a bit of patience and skill in cutting it into neat slices without leaving too many crumbs on the plate. After a series of "shattered" meringues, I found that the best way was to cut it straight down in one swift stroke using a serrated knife. I brought this dessert to a party and I think it was quite well received by everyone (sans the kids). Guess I'll have to wait for the next party before I make this again, although I did read somewhere that it freezes well. I'd better start clearing out some space in my freezer then.

Sans Rival
Adapted from Nora Daza

Ingredients

6 egg whites
¾ cup sugar
1 1/2 cups roasted unsalted cashew nuts, chopped finely
1 tsp vanilla extract
Extra 1/2 cup chopped cashewnuts set aside for decoration

Method

Grease and flour three 14” x 10” cookie sheets. Set aside. Beat egg whites until soft peaks are formed. Gradually add the sugar, beating well after each addition. Continue beating until egg whites are very stiff. Fold in the 1 1/2 cups chopped cashew nuts and vanilla. Spread thinly in prepared pans. Bake at 160C/300F for 20-30 minutes or until lightly golden brown. Turn off oven and leave the wafers in the oven for 2-3 hours until cool. They will turn crisp by then. Gently loosen and slide wafers to a flat surface. Trim off the uneven edges with a serrated knife.

Prepare filling:
1 cup sugar
1/3 cup water
6 egg yolks
1 1/4 cup / 300g unsalted butter
1-2 tbsp rum (optional)

Method

Boil sugar and water until it reaches the soft ball stage, or it spins a thread. Meanwhile, beat egg yolks until thick and pale. Pour hot syrup to egg yolks in thin streams while beating on medium speed until the mixture thickens. Transfer to a bowl and chill in the fridge.

Cream the butter with a mixer. Blend in the chilled egg yolk mixture and rum (if used).

Turn the wafers over (smooth-side up). Spread a thin layer of cream over the wafer and place the next wafer on top. Spread the cream and repeat with the next wafer. Cover all over with remaining cream.  Sprinkle top with extra chopped cashew nuts. Chill well before slicing and serving.

 

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Grilled Pork Belly with Spicy Sauce

Hello! It's been a while since I last did a proper post on my blog. Life has just been a little busy lately, and just when I thought things were starting to wind down, my calendar for the next two months is fast filling up with dates for parties, school events, concerts and birthdays. And when you have three kids like me, multiply that by three and you'd wish weekends were a little longer, and perhaps with a free day for cooking and baking. Last weekend, I managed to find time to prepare these grilled pork belly skewers which were inspired by my recent dining experience at Sake restaurant in Sydney. What I found interesting was the spicy antichucho sauce that was served with the grilled pork (kushiyaki). Antichucho is apparently Peruvian grilled marinated beef hearts, served with a tangy and spicy sauce, I believe. As there is a considerable Japanese influence on Peruvian cuisine (one of Peru's presidents was of Japanese descent), that explains the use of the antichucho sauce in this dish.

I recalled seeing a recipe for antichucho sauce in the cookbook "Nobu Now" which I have adapted below by substituting the aji panca (a type of Peruvian chilli paste) with - Korean red pepper paste! I mean, they are both chilli peppers right? Just of different descent. The sauce turned out pretty good actually, spicy and tangy with a hint of cumin, a flavour I immediately picked up when I tasted the one at Sake. I drizzled some of the sauce onto the tender and fatty grilled pork belly (see also Crispy Roast Pork Belly), topped it with chopped scallions and squeezed some lemon juice over it which lifted the flavours altogether. Mr G tried it and gave it two thumbs up! Try out this dish for your next barbecue this summer!


Grilled Pork Belly Skewers

Ingredients

1kg (2 lbs) pork belly

Salt

Pepper

Vegetable oil

 

To serve:

Sesame oil mixed with a pinch of salt (for brushing)

Chopped scallions/spring onions

Lemon wedges

Spicy sauce (see recipe below)

Method:

1. Boil some water in a pot with 2-3 teaspoons salt, and place the pork in the boiling water, making sure it is totally submerged. Boil uncovered for 30 minutes. Remove and drain on a wire rack. Pat dry with a paper towel and leave for about 20 minutes to dry out. Rub about 1/2 tbsp of salt over the meat and skin. Place in the fridge uncovered for 4 hours or overnight.
2. Score the skin in a criss-cross diamond pattern with a knife, about 1/2 cm apart. Make sure it cuts through to the fat, as this will allow the fat to render. Rub a little salt and vegetable oil over the skin.
3. Preheat oven to 180C (350F).  Place on a wire rack skin side up, and pour about 1-2 cups of water into the roasting pan so that it steams the meat in the oven. Place the pan in the middle rack in the oven and roast for 1 hour. Increase temperature to 220C (450F) and roast for another 15 minutes or until skin starts to brown and sizzle. Turn on the grill/broiler on high to crisp up the skin, which should begin to bubble and blister! When it starts to char, and the skin is evenly crisped all over, remove from oven and let it rest for about 10-15 minutes (you can scrape off the blackened charred bits first using a knife). 
4. Slice the pork into 1 inch cubes. Thread them onto wooden skewers and grill them on the barbecue or non-stick pan until lightly browned on both sides. Arrange on a serving dish. Lightly brush the pork with the sesame oil and salt mixture. Then, drizzle with spicy sauce, garnish with chopped scallions and add a splash of lemon juice.
 

Spicy Sauce Recipe

3 cloves garlic, finely minced
2 1/2 tbsp gochujang (Korean red pepper paste)
1 1/2 tbsp sake
2 tbsp apple cider vinegar (or white rice vinegar)
2 tbsp olive oil
1/2 tsp tomato sauce
1/2 tsp sugar
1/4 tsp ground cumin
1/8 tsp dried oregano

Method:

Combine the ingredients above and place in a small pan on medium heat. Fry briefly, then transfer to a small serving dish.

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Quick Microwave Chocolate Cake

Microwave Chocolate Cake

Ingredients

3 tbsp self-raising flour
2 tbsp cocoa powder
1 egg
3 tbsp caster sugar
3 tbsp butter, melted
3 tbsp water
1/4 tsp vanilla extract
1 tbsp chocolate chips

Method

Combine flour and cocoa in a small microwave-safe container and mix well. In a separate bowl, whisk eggs with sugar and add this to the dry ingredients, followed by the melted butter, water and vanilla. Stir well until evenly mixed and smooth. Add chocolate chips on top. Place in the microwave on medium heat (600W) for 3 minutes or until a toothpick inserted comes out clean. Let it cool slightly before serving.

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