Baked stuffed chicken breast wrapped with bacon strips

Ingredients:
2 pieces skinless chicken breast
4 slices bacon strips
4 pcs. canned button mushrooms, chopped
1 1/2 tbsp mayonnaise
1 1/2 tbsp grated cheese
Salt and pepper to taste

Methods:

1. Clean chicken breast, wipe dry and use a sharp knife to create a pocket through the middle of the meat.
2. Season with salt and pepper for an hour to let the seasoning seep through the thick meat.
3. In a bowl mix chopped button mushroom, mayonnaise and grated cheese together.
4. Stuff the mixed ingredients into the pocket, use a toothpick to seal the opening so that the cheese will not flow out when it melts during baking.
5. Wrap each chicken breast with 2 strips of bacon and put them in a baking tray.
6. Preheat oven to 180 degree Celsius and bake for 30 minutes.  If the chicken breast is a big one, then give an additional 5 minutes to allow it to fully cooked on the inside. I will normally use a metal skewer to prick on the meat to ensure that it's cooked.
7. Slice, arrange on a platter and serve hot!

Note: The yummy flavour of the bacon gives the chicken breast a boost of all the delicious taste which no one can resist.  

Chicken Adobo

Ingredients:
2 chicken thighs, cut into serving pieces
2 bay leaves
1 tbsp white vinegar, to taste
1 to 2 cups water (amount to determine during cooking)
1 tsp  whole peppercorn
Sugar, to taste
Salt, to taste
3 tbsp cooking oil
Drizzle of dark soya sauce

Marinade:
4 tbsp light soya sauce
5 pips garlic, crushed with skin

Methods:

1. Marinate chicken pieces for 3 hours.
2. Toast the whole peppercorn on a low heat wok to obtain a fragrant aroma, dish up.
3. In a heated wok put 3 tbsp of cooking oil, when the oil is hot enough put in the marinated chicken pieces but reserve the marinade, stir and cook for about 5 minutes.
4. Pour in the reserve marinade, add part of the water and bring to boil.
5. Drizzle a bit of dark soya sauce to the dish to obtain a nice colour according to your liking.
6. Add the bay leaves and toasted peppercorn, mix well and let it simmer till chicken is tender. Add more water during this simmering time if necessary.
7. Add vinegar, stir and cook for a couple more minutes.
8. Add sugar, salt, give it a quick stir and taste.
9. Turn off heat and serve!

Note: This chicken dish have a nice fragrant aroma and taste, which is from the whole peppercorn and vinegar.  Though it might look familiar to some of our Chinese dish, but with slight different in the ingredients, it becomes a new dish for my home-cooked menu. It's my first Filipino dish in my home kitchen and hope to try some other yummy dishes....

Veggie in Green Salad Dressing

Ingredients:
1 stick celery
1/2 carrot
1 potato

Dressing:
2 tbsp tomato sauce
1/2 tsp ground mustard
Dash of dried thyme
1/2 tsp black pepper
2 tbsp mayonnaise
1 tbsp milk

Methods:

1. Wash and cut celery, put aside.
2. Peel carrot, boil till slightly soft and cut into cubes.
3. Peel potato, boil till soft and cut into cubes.
4. Put all ingredients into a bowl, pour over the combined salad dressing and mix well.
5. Chill in fridge till ready to serve.

Note: Extra ingredients such as hard-boiled eggs, ham or even apple can be served in this salad dressing, but I prefer it as such 'simple yet yummylicious' and most of all HEALTHY!

Fried Kai Lan

Ingredients:
400g kai lan
1/2 tbsp shredded ginger
1 tbsp sliced/chopped garlic
oil for deep frying

Seasonings:
1/2 tbsp oyster sauce
1/2 tbsp light soya sauce
drizzle of shaoxing wine/hua tiao chiew
drizzle of water

Methods:

1. Wash the vegetable, separate leaves from the stems. Cut leaves into fine shreds and the stems into slices.
2. Heat up oil for deep-frying. Make sure the heat is not too hot or else the leaves will be burnt. Deep-fry the leaves until crispy, dish and drain.
3. In a clean wok put 1 1/2 tbsp of oil, saute ginger and garlic until fragrant.  Add in kai lan stems, give it a quick stir, put in seasoning and stir-fry until cooked. Dish up.
4. On a platter, put the fried kai lan leaves in the center and the stems at the side. Serve immediately to taste the crunchiness of the kai lan leaves.

Note: For those who prefer extra flavour on this dish, sprinkle some crispy fried small anchovies over the kai lan.  Vegetable lovers will sure enjoy this simple dish!

Pan-fried chicken wings with crushed garlic

Ingredients:
10 chicken wings (mid joint only)
Oil for pan frying

Marinade:
2 tbsp light soya sauce
1/2 tbsp chinese cooking wine (hua diao chiew)
Dash of dark soya sauce
1/2 tbsp sugar
1 whole garlic
1/2 tbsp sesame oil

Methods:

1. Break the garlic into cloves, washed, smashed together with the skin and put aside.
2. Cut the chicken wings to obtain the mid joint only, wash and pat try with kitchen towel.
3. Marinate the chicken wings with all the marinade ingredients, together with the garlic for at least 2 hours to enable to marinade to seep through the wings.
4. Heat a flat wok and put oil, enough to spread over the whole wok so that the chicken wings won't be burnt, but not meant for deep-frying.
5. When the oil is medium hot, put in the marinated chicken wings together with the garlic, spread them evenly over the wok and cover with the lid.
6. Adjust the heat to low if necessary to ensure that the wings are properly cooked through but not burnt.
7. Turn the wings over once it has brown on the cooked side, put the lid on till the wings are brown on the other side as well.
8. Drain, arrange on a platter, garnish as required and serve.

Note: This pan-fried chicken wings can be served as a dish in a meal with rice or as finger food and also not to mention, it goes well with a glass of cool beer - YUM! YUM!!

Five Spice Meatballs

Ingredients:
300g minced pork
1 tbsp spring onion, chopped
1 tbsp fresh water chestnuts, chopped 
1 tbsp carrot, chopped
1 egg, beaten
Cornflour

Seasonings:
1 tsp five spice powder
Dash of pepper
1 tsp salt

Sauce:
1 tbsp light soya sauce
1 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp black vinegar
1/2 cup water (adjust according to own preference)
Sugar, to taste

Methods:

1. Combine all ingredients except beaten egg and cornflour in a large bowl and mix well to become paste.
2. Form the paste mixture into small balls.
3. Heat enough oil for deep frying.
4. Dip meat ball in beaten egg, coat with cornflour and deep-fry in heated oil in batches until golden brown.  Dish and drain on absorbent paper till all is done.
5. In a clean wok, put 1 tbsp oil in wok, pour in sauce, stir well, give it a quick taste and once the sauce is thick add in meat balls and stir to coat well.
6. Dish up and garnish according to your liking.
7. Serve hot with freshly cooked rice.

Marshmallows Chocolate Cupcakes

Ingredients:
6 oz. unsalted butter, softened
5 oz. castor sugar
3 tbsp. cocoa powder
3 tbsp. hot water
3 eggs, lightly beaten
6 oz. self raising flour

Topping:
milk chocolate, melted
enough marshmallows 

Methods:

1. Pour the hot water into the cocoa powder and mix well, set aside.
2. Beat butter and sugar until light and fluffy using medium speed.
3. Gradually pour in the lightly beaten eggs, beat till well mixed.
4. Beat in the cocoa mixture till all ingredients are properly mixed together.
5. Fold the flour into the mixture gently and stir till well mixed.
6. Spoon cake mixture into the paper cases and put them on a baking tray.
7. Bake in pre-heated oven of 180 degree Celsius for about 25 minutes, or when a bamboo skewer inserted comes out dry. 
8. Transfer the cupcakes to a wire rack to cool completely.
9. Spread the melted chocolate onto the top of the cupcake.
10. Top with marshmallows and drizzle with melted chocolate.  Leave to set.

Notes: As today is my hubby's birthday, both myself and son Aaron specially come up with a different decor for him.

Just for purpose of trying out and comparison, we use two different types and sizes of paper cases.....

Can't wait to have one now.....

Lady's Finger stir-fried with minced chicken and hot bean paste

Ingredients:
200g lady's finger/okra
80g minced/chopped chicken (coarsely minced/chopped)
1 tbsp chopped red chillies
1 tbsp hot bean paste
1 tbsp chopped garlic
water (amount depend on how wet or dry we prefers the dish to be)

Seasoning:
1/2 tbsp light soy sauce
sugar (to taste)
1 tsp chicken stock granules

Methods:

1. Wash, cut lady's finger into bite-size pieces, and blanch in boiling water drizzled with a bit of cooking oil. Drain and put aside.
2. In a clean wok heat 2 tbsp cooking oil, fry garlic over low heat until fragrant.
3. Add in minced/chopped chicken and hot bean paste, stir to mix well.
4. Add the lady's finger, seasoning and water, toss well.
5. Finally, add in chopped red chillies, give it a quick stir, off the heat and ready to serve.

Note: Minced pork can be use instead of chicken to get an equally tasty lady's finger dish on a plate served with freshly cooked, hot rice - YUMMY!

Stir-fried Fish Slices

Ingredients:
300g sliced fish (fish of your choice)
3 pips garlic, chopped
8 slices ginger
1 onion, cut into wedges
1 stalk spring onion, cut into sections

Seasoning:
1 tbsp abalone sauce
1 tbsp light soya sauce
Dash of msg (to taste)
1 tbsp cooking oil
2 tbsp sesame oil
2 tbsp white rice wine

Methods:

1. Heat both oil in wok, fry ginger, onion and garlic till fragrant.
2. Put in fish slices, stir fry for a while.
3. Add in seasonings and fry till well mix. If it is too dry, sprinkle a bit of water.
4. Add in spring onion, sprinkle over the white rice wine and give it a quick stir.
5. Serve!

Note: Slice the fish  slightly thicker and when stir frying the fish have to handle with extra care, so that the fish slices will not break into small pieces. This gingery tasty dish will boost our appetite, do give it a try!

Rainbow Cake

Ingredients:
250g unsalted butter
230g castor sugar
250g eggs
250g plain flour, sifted
1/2 tsp baking powder, sifted
1/2 tsp vanilla essence (optional)
2 tbsp milk
pink and green colouring

Methods:

1. Beat castor sugar and eggs till light and fluffy. 
2. Add in unsalted butter and vanilla essence (if use), continue to beat till well mixed.
3. Fold in flour slowly, baking powder and milk, stir well in one direction till all mixtures are properly mixed.
4. Divide the mixture into three portions. Mix one portion with a bit of pink colouring, the other one green and leave the other one as it is.
5. Grease a baking tin with butter, then sprinkle a bit of sifted plain flour, to prevent the cake from sticking onto the cake tin.
6. Scoop a spoonful of each coloured mixture alternately over the baking tin till all the mixtures are used up.
7. Use a fork to make a criss-cross pattern over the mixture to make the rainbow pattern.
8. Bake in a pre-heated oven of 180 degree Celsius, till a bamboo skewer when inserted comes out clean. 

This rainbow cake have been my favourite, I love the taste of the butter and milk combination.  It's simple and YUMMYLICIOUS!

Nutritious Soup - gingko, fresh water chestnuts and lean meat

Ingredients:

100g gingko (shelled, peeled and rinsed)

8 fresh water chestnuts (skinned and rinsed)

300g lean meat (rinsed and scalded)

enough water to cook the soup

Methods:

1. Heat up a pot of water, put in gingko, water chestnut and lean meat.
2. Cover the lid and let it boil.
3. Lower the heat and let it simmer for 1 1/2 hours.
4. Serve hot in soup bowls.

Note: This nutritious soup is suitable for everyone, including young children and old people.  Gingko helps blood circulation and improve memory.

M & M Chocolate Butter Cookies

Ingredients:

120g unsalted butter, room temperature

80g castor sugar

1 egg

180g wheat flour

1/2 tsp baking powder

M & M Chocolate Candy

Methods:

1. Sift wheat flour and baking powder together.
2. Beat butter and castor sugar until creamy and fluffy.
3. Add in egg and beat till well mixed.
4. Add in flour mixture gradually, stir well till mixed.
5. Grease a baking tray.
6. Spoon mixture onto the baking tray and gently shape with the spoon.
7. Bake in pre-heated oven at 180 degrees for about 5 minutes.  Remove from oven and arrange the M & M chocolate candies on top. Gently press the candies into the surface of the cookies.  Place the cookies back into the oven and continue to bake till the cookies are lightly brown and cooked.
8. Let the cookies cool on a rack and store in air tight bottle containers.

Note: I love using M & M chocolate candies for baking, as it is not too sweet and most people enjoy munching them as  sweet candy  itself, not to mention it makes beautiful decors on biscuits and cakes. It sure attracts children as well as adults!!

Babi Pongteh

Ingredients:
400g pork belly with skin
2 potato, cut into wedges (fried in oil)
4 chinese mushrooms, soak in water, drain and cut into half
5 shallots, sliced
4 pip garlic, chopped
1 tbsp bean paste
1/2 tbsp coriander powder
1 inch cinnamon stick

Seasonings:
1 tbsp soy sauce
1 tbsp dark soy sauce
Sugar, to taste
1/2 tsp white pepper powder

Enough water to braise the dish, to add from time to time till the pork belly is cooked

Methods:

1. Wash pork belly, slice into bite-sized pieces but not too small.
2. Put 3 tbsp of oil in a wok, saute shallots, garlic, bean paste, coriander powder and cinnamon stick over low flame till fragrant.
3. Add in sliced pork and stir-fry till well mixed.
4. Add seasonings, mix well and bring to boil.
5. Add in mushrooms and braise over low flame and adding more water from time to time till pork is tender.
6. Add fried potato wedges and simmer for 5 minutes.
7. Serve with freshly cooked white rice.

Note: When I was a child, I always remember my mum and aunties cooking Nyonya dishes during festivals.  Whenever I cooked Nyonya dish memories flush back to my childhood days, remembering my grandmother in her traditional Peranakan attire or known as Kebaya Nyonya and munching the betel nuts! Sweet memories......

Flavoured Fish

Ingredients:
Fish of your choice (I use black pomfret)
2 tbsp chopped garlic
1 tbsp chopped shallots
1 tbsp fermented bean paste (wash, drain and chop coarsely)
2 red chillies (sliced)
3 bird's eye chillies (diced)
Cornflour for dusting fish

Marinade:
Salt and Pepper

Seasoning:
1 tsp dark soy sauce
1 tbsp fish sauce
2 tbsp lime juice
Sugar, to taste

Methods:

1. Wash and clean fish, marinate with salt and pepper for about 1 hour.
2. Heat enough oil in wok, dust marinated fish with cornflour, deep-fry until cooked thoroughly, drain and place on a plate.
3. In a clean wok, heat 2 tbsp of oil, saute chopped shallots, follow by garlic till fragrant, add in fermented bean paste, both chillies and stir-fry until fragrant, then pour in the seasoning.  Add a splash of water if the fried ingredients is too dry.  Stir to mix well, switch off heat and dish out to drizzle on top of the fish.
4. Serve with hot rice!

Notes: 

1. Many types of fish can be use for this dish, such as white pomfret, sliced fish flesh, threadfin, etc.
2. If you prefer more heat for this dish, replace red chillies with dried chillies.

Light and Fluffy Pancakes

I've tried pan-frying different types of pancakes, from the normal homemade ones which uses simple ingredients of wheat flour, egg, sugar, water and pan-fry using cooking oil and few types of American Pancakes which uses butter, which is more oily, and, finally I've come across this simple and less oily combination pancake ingredients from a recipe book and the pancake is to our family's liking - light and fluffy texture! YUMMY!!

Ingredients:
150g self-raising flour
50g caster sugar
1/8 tsp salt
110g milk
1 egg
1 tbsp corn oil (I replace using 2 tbsp of melted butter)

Method:

1. Mix flour, sugar and salt in a mixing bowl.
2. Mix egg, milk and corn oil or melted butter in another small bowl, use a fork to stir well.
3. Slowly pour no.(2) into no.(1).  Use a hand whisk stir to combine until smooth.
4. Spoon batter into a non-stick pan (without oil) to pan fry over low heat until golden brown on both sides.
5. Ready to serve with the topping of your choice.

Note: I enjoyed this yummy pancake either for morning or afternoon tea just as it is without any topping along with a cup of hot coffee - It's YUMMYLICIOUS!

My daughter Karen pan-fried a stack of it for us to enjoy for our long car journey during one of our road-trip....

Tumeric Fried Chicken

Ingredients:
1/2 chicken (cut into bite-size pieces)
2 onions (shred)
1 bunch of curry leaves
1 tsp cumin powder
1/2 tbsp chilli powder (use more if you prefer a stronger taste)

Marinade:
1/2 tbsp tumeric powder
1 tsp salt

Seasoning:
2 tbsp lime juice
1 1/2 tbsp soy sauce

Method: 

1. Marinade chicken in a bowl for at least 30 minutes.
2. Heat enough oil in pot, deep-fry the marinated chicken using low heat until thoroughly cooked, dish out and set aside.
3. Heat 2 tbsp of oil in a wok, saute shredded onion until fragrant, add in chilli powder and cumin powder, give it a quick stir-fry, then add in curry leaves and deep-fried chicken, give it another quick stir, pour in soy sauce to stir-fry until well mixed. Switch off heat and squeeze in lime juice, stir to mix well and dish out to serve.

Note: The chilli powder can be replace by blended fresh red chilli. 

Deep-fried fish topped in yummy sauce

Ingredients:
600g fish of your choice (wash, dry with paper towel, rub with a bit of salt)
enough oil to deep-fry fish

Ingredients A:
1 tbsp ginger (shredded)
3 pips garlic (sliced)
half an onion (peel and cut into wedges)
1 tomato (cut into wedges)

Ingredients B:
3/4 cup water
1 tbsp light soy sauce
1 tsp dark soy sauce
Dash of sugar (to taste)
Dash of salt (to taste)

Ingredients C:
1 chilli (sliced)
2 stalks spring onion (cut into sections of 1 1/2" length)

Steps to cook:

1. Put enough oil in wok, deep-fry fish till crispy. Drain and put aside in a serving plate.
2. Using 3 tbsp of the same oil used for frying fish, fry ginger and garlic of ingredients A till fragrant, then follow by onion and tomato wedges till well mixed.
3. Add in ingredients B, stir well till it boils, taste to get the correct seasoning of your liking.
4. Add in ingredients C, stir well to mix and pour over fried fish.
5. Serve with freshly cooked, hot white rice.

Notes: I have tried using White Pomfret to cook this dish using the whole fish and it taste yummy too.  The combination of the sauce ingredients and seasonings blend well and it's a yummylicious and appetizing dish.