As a kid, I lived in Singapore. Now when I say kid, I mean about a year old, so I really have no memories of this. I grew up with my Mom talking about her time there, and I’ve blended together the time in Hong Kong and Singapore into one conglomeration of time. Then Crazy, Rich, Asians came out and I got another glimpse into the culture of Hong Kong from a decidedly different viewpoint, and to top it all off, Case of Adventure came out with a Singapore unit study. This, of course, meant I had to do a Singapore Unit Study and continue our cooking around the world adventures.
(I bought the downloadable version of the Singapore unit study from Case of Adventures, and then she was nice enough to send me the print copy after we’d finished the study, so make of that what you will, also there are affiliate links in here)
Our supplies for Singapore Unit Study
Singapore Unit Study
Total confession, the kids completed this during our Simulated Public School week, so I didn’t get to read it with them because I was treating it like normal public school where you read it on your own.
This also made me sad because, I missed the chance to read the book while cuddled up on the couch, even if the kids are WAY too huge for that to be comfortable for anyone.
That being said, I heard a few comments from the kids of things they enjoyed, and they especially enjoyed using Google Earth to find locations and get a chance to see a cool location, they’ll probably never get to see in real life. One of the locations they looked up was featured in Crazy Hotels Around the World on Netflix.
These are my notebooking pages because my kids have super messy and crazy pages. I created a brand new notebook for our Singapore Unit Study based off of the United States Notebooking pages (remember if you sign up for my Newsletter you get a coupon code for the United States Notebooking pages).
We learned about the climate of Singapore, tropical rain forest, so lots of rain. They have several different official languages, which I find fascinating. Not too surprisingly, there’s not really any natural resources, but it is crazy important trading and banking center.
The lapbooking pieces from Case for Adventure are great. I like the national dress pages in particular since that’s one of my areas of interest. Batman was amused at the national foods.
Oh, and I always find national symbols amusing to no end.
Cooking Around the World: Hainanese Chicken Rice
Sigh, I just realized I’ve been spelling Hainanese Chicken rice wrong for everything I type up previously, and now need to go and redo about 6 pictures….. I’ll be back in several hours, because I also have to go to Bible Study, grocery shop, and take the dog to the vet. I’ll be back in a bit.
I’m back now, and I finished writing about what we did, or I should say the kids did for the Singapore unit study. Now to making our Hainanese Chicken Rice.
Hainanese Chicken Rice ingredients
- 1 Tablespoon oil, I probably used olive oil
- 2 cloves garlic minced (I at least doubled the garlic)
- about an inch or two of ginger peeled and minced
- 2 cups rice (they suggest brown, but I used white)
- 3 cups chicken stock (my homemade chicken stock recipe)
- 8 stalks spring onions finely sliced (these are apparently similar to green onions)
- 2 teaspoon salt
- 1 cup oil (I think sesame oil would taste great, I think that’s what I used)
- 4 chicken breasts chopped into bite-size pieces (or chicken thighs)
- 8 heads of Bok choy blanched with boiling water and drained (I used significantly less)
Make the rice for the Hainanese Chicken Rice
- Heat the oil, then brown the garlic and ginger in skillet. Then toast the rice until it is coated with oil.
- Add the chicken stock and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes. I find I have to stir it every 20 minutes or so, and make sure it doesn’t boil over.
- Remove from heat and let rest, then fluff with a spoon (I skipped the fluffing step)
Cook the chicken for the Hainanese Chicken Rice
Preheat oven to 350 degrees (I now know this is 180 degrees Celsius).
Combine the green onions, I mean spring onions, ginger, and salt in a mixing bowl. Heat the oil in a small saucepan then pour over the mix (you can see the oil heating in the picture for the rice). Mix this with the chicken, and place the chicken on a baking sheet and put it in the oven.
Bake chicken for 15 minutes.
Once it’s out of the oven, mix it with the rice and place the bok choi over it.
In the book, there’s also a recipe for Roti Prata, that can be a dessert or a meal item, and it was amazing, but for some reason, I never took any pictures of them. I guess I’ll have to remake our roti prata, and then I’ll add to this post, or make another post about the roti prata.