Slow Cooker Honey Garlic Chicken

Apart from being quick and easy, slow cookers make cooking healthy meal simple.  I even replace double-boiling of soups with slow cooker.  This American one pot chicken recipe is so tasty and I can't help cooking it again and again.  The picture is captured direct from the slow cooker.

Ingredients:
5 pieces chicken thighs and drumsticks (bone-in and skin on)
1 1/2 tbsp. Barbecue Sauce
1 1/2 tbsp. Honey
4 cloves garlic (minced)
1 1/2 tbsp. Ketchup
1 1/2 tbsp. Low Sodium Soy Sauce
2 tbsp. water
1 tsp. granulated sugar (to taste)
Salt and Pepper (to taste)

Methods:

1. Blanch chicken thighs and drumsticks with boiling water. Dish and place the chicken, skin side up, in a single layer of your slow cooker.
2. In a small bowl add Barbecue Sauce, Honey, minced garlic, ketchup, low sodium soy sauce, water, granulated sugar, salt and pepper.  Stir with a spoon to mix and taste for correct seasoning. Add more sugar, salt and pepper according to your preferences.
3. Pour the mixture over the chicken pieces, making sure that it covers the chicken.
4. Cover and cook on low for 4 hours.
5. Dish onto a serving plate, and dinner is ready to be served.  I serve this chicken dish with freshly cooked warm rice.

I adapted this recipe from 'Plattertalk.com' with slight amendments to suit my family's taste bud.

Dragon Fruit Agar-Agar

Recently I tried a hand on this Dragon Fruit Agar-Agar recipe which I adapted from Marvellina of 'What To Cook Today'.  Her recipe makes use of white dragon fruit, but I can only get hold of the red one.  So, I end up using the red dragon fruit to make this agar-agar recipe.  The outcome is superb!  Indeed its a good thirst quencher and less sweet as compared to buying the ready made ones.

Still feel unsatisfied, the following week I manage to buy the white dragon fruit and without much thought I get hold of them and make another batch of the White Dragon Fruit Agar-Agar and this is the outcome...

Let me show you the comparison between the two, white and red dragon fruit...

For the recipe click here

Best Ever Banana Muffins

Ingredients:
3 large bananas
3/4 cup caster sugar (I minus 2 tbsp. as I prefer less sweet)
1 egg
1/3 cup oil (vegetable is best)
1 1/2 cup plain flour (sifted)
1 tsp. baking soda (sifted)
1 tsp. baking powder (sifted)
1/2 tsp. salt (sifted)

Methods:

1. In a large mixing bowl mash bananas with a fork until no large pieces remain.
2. Add sugar, egg and oil and mix with a wooden spoon until everything is incorporated.
3. In another bowl add flour, baking soda, baking powder and salt and mix them together with a spoon.
4. Add the dry ingredients into the wet ingredients, and using a wooden spoon carefully mix the wet and dry ingredients together.  The danger here is over-mixing which will result in dense, flat and dry muffins.  The best technique for mixing is to scoop underneath the mixture and pull up gently instead of stirring around in a circle (for example, like you are stirring your coffee).  Continue mixing this way just until the dry ingredients have been incorporated.  It's fine if there are a few small streaks of flour in the batter.  It's the large pockets of flour you want to make sure are incorporated.
5. Spoon the batter into 12 lined muffin cups.  Try our best to ensure you fill the cups evenly to ensure all the muffins finished baking at the same time.
6. Bake muffins in a preheated oven of 170 degree Celsius for about 30 minutes (time depending on your oven) or until golden brown.
7. Let them cool in the muffin tins for about 5 minutes and then turn them out of tins to let them cool completely on a cooling rack.

This yummy banana muffin's recipe is adapted from Chrissie Baker of 'The Busy Baker.'

Easy Fried Udon

This easy fried udon recipe with a Chinese twist only requires few simple ingredients.  There is no hassle in preparing it, even on a week night. 

Here's what you need:

Ingredients:

2 packets udon noodles (I use precooked udon noodles)

200g. minced pork

1 carrot (shredded)

3 Chinese leeks (trimmed, washed and sliced diagonally)

2 tsp. ginger (minced)

1 1/2 tbsp. cooking oil (for cooking the udon noodles)

Sauce:

2 tbsp. Shaoxing wine (or Japanese Sake)

2 tbsp. light soy sauce (to taste and add more if necessary)

1 tsp. sugar

2 tbsp. water

Garnish:

1/2 tbsp toasted white sesame seeds

4 eggs (fried for topping)

Sliced dried nori sheets (Optional, I did not use)

Methods:

1. In a bowl take out the udon noddles from the package and loosen them out.
2. Mix the sauce ingredients in a small bowl.
3. Heat a wok with cooking oil until hot.  Add minced pork, cook and break it apart using your spatula.  Cook until the meat is lightly browned.
4. Add the carrot and Chinese leeks.  Stir fry for 1 minute, scrap the ingredients to the side of the wok, add in the minced ginger and stir until fragrant and mix all the ingredients together.
5. Add in the noodles and pour in the sauce.  Stir and mix until the sauce is absorbed. Off the heat and transfer the cooked noodles into individual plates.
6. Top with cooked egg and garnish with sesame seeds and nori sheets (if used).

Notes:

• For the fried eggs, they are cooked base on individual desired doneness.  As you can see that some are cooked with egg yolk still runny, while one is well cooked.
• Another ingredient which I did not use is cabbage, as my grandson do not like cabbage.

This recipe is adapted from Maggie Zhu of Omnivore's Cookbook with some amendments.

Matcha Scones

This Matcha Scones are so flaky and yummy.  Scone lovers who love matcha must not miss out this recipe.

Ingredients:

1 3/4 cup plain flour (sifted and chill in the fridge)

2 tsp. baking powder (sifted)

2 tbsp. Matcha powder (sifted)

10 tbsp. unsalted butter (141.75g.) - chill in the fridge

1/4 cup caster sugar

1/2 - 2/3 cup milk (leftover for brushing the top of each scones)

Methods:

1. In a large bowl combine the sifted plain flour, baking powder and Matcha powder.
2. Coarsely cut up the butter into cubes.  Add the butter to the dry ingredients and mix using fingers until small clumps form.  Once it is loosely together add the sugar and lightly mix to combine.
3. Add the milk to the mixture little by little by squeezing it between your fingers until the dough is formed.
4. Lightly flour the work surface and rolling pin, roll out the dough until it is about 1" thick.
5. Using a cutter cut out the circles and arrange them on a lined baking sheet.  Lightly brush the top of each with milk.
6. Bake in a preheated oven of 170 degree Celsius for 10 minutes, then turn down the heat to 160 degree Celsius and bake for another 10 minutes or until they turn nice and brown.
7. Serve with cream and/or your favorite jam.

Notes: The purpose of chilling the flour and butter is to make the scones come out flakier.

This recipe is adapted from www.aiya-america.com

Moist Banana Cake

I came across this Banana Cake recipe from a post in Heavenly Cuisines which uses 1/2 teaspoon of vinegar.  Overwhelmed with curiosity, I decided to try it out since I have some ripe bananas.  The outcome is superb, moist with strong banana taste.

Ingredients:
270g. ripe bananas (peeled)
170g. plain flour (sifted)
70g. caster sugar (reduce to 50g. if you prefer less sweet as the ripe bananas are sweet)
70g. brown sugar
2 large eggs
2 tsp. baking powder (sifted)
1/2 tsp. baking soda (sifted)
1/2 tsp. vinegar
50g. unsalted butter (melted)

Methods:

1. Mash the bananas in a bowl and set aside.
2. Using a stand mixer, beat the eggs with both sugar until sugar has dissolved.
3. Add in vinegar followed by melted butter and continue to beat well.
4. Add in the mashed banana and mix using a rubber spatula.
5. Add in the sifted flour with baking powder and baking soda.  Mix well until combined.
6. Pour the mixture into a loaf pan lined with parchment paper.
7. Bake in a preheated oven of 170 degree Celsius for about an hour or when a wooden skewer inserted in the middle of the cake comes out clean.
8. Remove from oven and let it cool down for about 5 minutes in the pan.
9. Lift the cake out of the pan using the overhang parchment paper and continue to let it cool completely and serve.

I adapted this recipe from Carrie Lum. 

Easy Clay Pot Shaoxing Drunken Chicken

This simple chicken recipe can either be cooked and stewed in clay pot or without.  I cooked mine in a wok. It taste awesome... will cook this yummy recipe again and again to serve it as a dish to compliment our staple 'Rice'.

Ingredients:
2 boneless chicken thighs (with skin on)
1 medium carrot (peeled and cut into slightly thick slices)
10 Chinese red dates (rinse with water)
1/2 tbsp. cooking oil
1/2 tbsp. sesame oil
Dashes of water (for cooking if the dish is too dry)

Aromatics:
6 slices ginger (peeled)
2 stalks spring onion
1 large onion (peeled and cut into quarters)
3 cloves garlic (peeled, finely chopped)

Seasonings: (premix them in a small bowl)
2 tbsp. oyster sauce
1/2 tsp sugar 
1/4 tsp salt 
2 tsp soy sauce 
4 tbsp shaoxing wine

Methods:

1. Cut the chicken into bite-size pieces.  Mix all the seasonings and pour over the chicken and let it marinade for at least 30 minutes.  Best if you can marinate overnight.
2. Separate the white and the green parts of green onion.  Cut into 2-inch sections.
3. In a heated wok add cooking oil and sesame oil.  Add ginger and saute until fragrant, then add aromatics except for the green part of green onions, stir fry for another 2 minutes.  Add chicken pieces (reserve the marinating juice) and saute again until the chicken turn opaque.
4. Add carrots, red dates, and the marinating juice and stir to mix everything.
5. Bring to a boil and then lower the heat to medium.  If the dish is too dry add dashes of water.  Let it gently simmer until the chicken pieces are cooked through and stir often to prevent the chicken from sticking to the bottom of the clay pot or wok.
6. At the end of the cooking time the liquid will reduce, taste for correct seasoning, add more soy sauce if needed.
7. Add the green parts of the green onion.  Give a few stir and turn off the heat. If you are cooking in a clay pot there is no need to stir, instead put the lid back on. The residual heat will soften the green onion.
8. Serve with a bowl of fluffy freshly cooked rice. Yum-Yum!

I adapted this yummy recipe from Marvellina (What To Cook Today) with slight amendment.

Cheesy Smashed Potatoes

If you are opting to cook a Western Meal instead of the usual Chinese meal, this Cheesy Smashed Potatoes makes a good side dish.  I tried out this recipe twice using two different types of Australian potatoes: Australian Potatoes Red Washed and White Washed.  The difference between the two is the colour, red washed potatoes have a darker and golden colour whereas the white washed is lighter in colour; and red washed potatoes have a slight chewy texture and the white ones are softer.

Australian Red Washed

Australian White Washed

Ingredients:
4 medium size potatoes
1 tsp salt (for boiling the potatoes)
Olive oil (to drizzle)
Garlic Salt
Grounded black pepper 
4 tbsp Parmesan cheese (for topping) - each potato about 1 tbsp.
Some fresh parsley, finely chopped (to garnish) - I did not put as my grandson doesn't like parsley

Methods:

1. In a medium pot bring water to a boil with 1 tsp of salt.  Once water has boiled, carefully add  potatoes then reduce heat to a low boil and cook until potatoes are tender and easily pierced with a fork, drained and wipe dry with kitchen paper.
2. Transfer the drained potatoes to a lined baking sheet spacing them evenly.
3. Use a potato masher or the flat bottom of a glass or bottle to smash the potatoes to about 1/2" thickness.  Press gently so you don't break the potatoes apart.
4. Drizzle the top with olive oil then sprinkle with garlic salt and black pepper evenly. 
5. Bake in a preheated oven of 230 degree Celsius for 15 minutes.  Flip potatoes over with a spatula, drizzle the second side with olive oil and season with garlic salt and pepper.  Bake for another 12 to 15 minutes or until potatoes are slightly crisp with golden brown edges.
6. Sprinkle generously with parmesan cheese then return to the oven until the cheese is melted.  Garnish with parsley if desired and serve warm.

I adapted this delicious potatoes recipe from Natashas Kitchen.com with very slight amendment.  

Simple Lemon Olive Oil Cake

Those who love lemon would like this soft, spongy and lemony simple cake.  It goes well with either coffee or tea.  It's time for afternoon tea... ☺

Ingredients:
4 large eggs
1 cup castor sugar (reduce 1 tbsp. for less sweet)
1/2 cup extra virgin olive oil
2 1/2 tbsp. lemon juice (roughly one lemon)
1 cup plain flour, sifted
1/2 tsp. baking powder, sifted
1/4 tsp. salt
1 tsp lemon zest
1/4 cup icing sugar (for dusting)

Methods:

1. Beat eggs and castor sugar using a stand mixer on high until the mixture is fluffy and has doubled in volume (between 5-7 minutes total mixing time).
2. In a separate bowl add flour, baking powder, salt and lemon zest and mix using a hand whisk until combined.
3. Using a rubber spatula, gently fold in olive oil and lemon juice into the egg mixture.  Using the same spatula, fold in flour mixture into the wet mixture until the flour disappears. Do not over mix.
4. Pour the cake batter into a lined 8 inch cake pan.  Gently tap on a solid surface to remove some of the larger egg bubbles.
5. Bake in a preheated oven of 170 degree Celsius for 40 to 45 minutes until the top is light brown and a wooden skewer inserted in the center comes out clean.
6. Remove from the oven and let cool for 10 minutes.  Remove the cake from the pan and continue to cool on a wire rack.  
7. Dust with icing sugar prior to serving.

I adapted this recipe from 'She Bakes Here' by Emily Tanaka with very slight amendment.

Dragon Fruit Agar-Agar

Agar-Agar is a popular ingredient used for making many types of desserts all over Asia.  This cooling desserts is most like by everyone, either young or old.  Today, I am combining it with Red Dragon Fruit to make this 2-layer yummylicious cooling dessert.

Ingredients:
(a) Coconut milk pandan layer:

• 500 ml. freshly squeezed coconut milk
• 2 tsp. pandan paste
• 4 g. (1 1/2 tsp.) agar-agar powder (rose brand)
• 60 g. granulated sugar

(b) Dragon Fruit layer:

• 750 ml. water
• 6 g. agar-agar powder (2 1/4 tsp)
• 1 red dragon fruit (peeled and cut into small pieces)
• 90 g. granulated sugar

Methods:

(a) Prepare the coconut pandan layer:

1. Put all ingredients for coconut milk pandan layer in a saucepan.  Stir with a whisk to dissolve the agar-agar powder and sugar.  Bring to a gentle boil (do not hard boil or the coconut milk will break), and then lower the heat to let it simmer.  Keep stirring for about 2 - 3 minutes.
2. Remove from heat and gently pour the coconut milk mixture over a sieve into a 8 x 8 inch square pan or any mould you want to use.  Pop any bubbles you see with a toothpick and let it set at room temperature until it is firm enough to hold the next layer.

(b) Prepare the dragon fruit layer:

1. When the coconut milk layer has set, arrange the cubed dragon fruit pieces on top and put it in the refrigerator.
2. Combine all the ingredients for the dragon fruit layer in a saucepan.  Stir to mix the agar-agar powder and sugar.  Bring to a boil and lower the heat to let it simmer and cook for another 2 - 3 minutes.  Make sure you no longer see the agar-agar powder.
3. Remove from heat and gently pour this on top of the coconut pandan layer with dragon fruit pieces on top over a sieve.  Let it cool down and set at room temperature a little bit and then gently transfer this to the refrigerator and let it chill until it sets, at least 3 hours.

This recipe is adapted from 'What To Cook Today' by Marvellina.

Pina Colada Popsicles

Inspired by the tropical cocktail, these popsicles are great thirst quencher which is best enjoyed on a warm hot day.  

Ingredients:

1 cup coconut milk

1 small ripe pineapple (peeled, cored and cut into small cubes)

1/4 cup flaked unsweetened coconut

Zest and juice of one small lemon/lime

1 tbsp. Organic Refined Raw Cane Sugar/any sugar (to taste - depending on the sweetness you prefer and also take into account the taste of the pineapple)

Methods:

1. Add all ingredients into a blender and blend until completely smooth.
2. Pour the mixture into popsicle molds.
3. Freeze overnight or until solid.
4. Remove the popsicles from the mold, garnish the popsicle with some flaked coconut and some lemon/lime zest or just enjoy as it is.

This recipe is adapted from Chrissie (the busy baker.ca) with slight amendments to suit my liking.

Quick and Easy Apple Puff Pastries

Each time when I think of wanting to try out recipes of Puff Pastries, I will only opt for the store bought ones as I have no interest in making them. I came across this simple, quick and easy recipe online, and having a packet of store bought puff pastries sitting in my freezer, my taste buds is yelling inside me, thus I decided to try it out.  

Ingredients: (makes 2)
2 pcs of 4 inch square puff pastry (store bought)
1 crunchy red apple
1 tsp ground cinnamon
1 1/2 tsp castor sugar
1 egg, lightly beaten
Icing sugar (for dusting)

Methods:

1. Thaw the pastry.
2. Peel and cut apples into half, remove the core and slice into 4mm thick slices.
3. Arrange the pastries on a parchment lined baking tray.
4. Prick the pastry with a fork and brush with beaten egg.
5. Mix the ground cinnamon and castor sugar in a bowl.  Sprinkle cinnamon sugar on the pastry.
6. Arrange apple slices on top.
7. Bake in preheated oven of 200 degree Celsius for 20 to 25 minutes.
8. Let cool and dust with icing sugar.
9. Serve warm to enjoy the crunch of the puff pastries.

This recipe is adapted from 'No frills recipes' with very slight amendment.

Stir-fried Yam Abacus in Char Kuay Tiaw Style

I have been so much tempted by this recipe which I came across online not that long ago.  I keep telling myself 'I must cook this dish!'  One morning while I was doing marketing, I manage to grab hold of these 3 main ingredients: prawns, Chinese chives and bean sprouts, and happily came home prepping this dish for my lunch.

Ingredients: (2 servings)
15 pcs Prawns (peeled and deveined)
5 sprigs Chinese leeks (washed and sliced into 1" long)
A bowl of bean sprouts (washed and drained)
3 shallots (peeled and thinly sliced)
3 garlic cloves (peeled and chopped)
3 tbsp Cooking oil

Abacus Seeds recipe refer here

Seasonings: (mix well in a small bowl)
1 tbsp light soya sauce
1 tbsp fish sauce
Dash of dark soy sauce (for colour)
Dashes of chicken stock granules (to taste)
Dashes of water

Methods:

1. In  a pot of boiling water, add dashes of cooking oil, put in the abacus seeds, and once it floats to the surface, dish out with a slotted spoon and set aside.
2. In a heated wok add cooking oil.  Fry the shallots until golden brown, fragrant and crispy.  Dish out the fried shallots and set aside.
3. Using the remaining oil saute the garlic and prawns until fragrant.
4. Add in bean sprouts and some seasoning mixture, mix well.
5. Add in yam abacus and the remaining of the seasonings and stir-fry well to combine.  More dashes of water can be added if the dish is too dry, but add bit by bit.
6. Add in the fried shallots and Chinese chives, stir fry to combine and taste for correct seasoning.
7. Off the heat, dish out and serve hot.

This recipe is adapted from "Bake with Paws' with slight amendments.

Sweet Potato Balls and Local Barley in Coconut Milk

With the purple and orange sweet potato balls sitting in my freezer, I just can't help thinking of what dessert to come up with next ~ smile ~  It doesn't take me long to figure it out, and with these 5 ingredients:  Sweet potato balls, local barley, pandan leaves, sugar and coconut milk, here is the end product of today's simple dessert....

Few simple steps to kick start my cooking:

1. In a medium pot bring water to a boil with few pandan leaves (knoted). 
2. In another pot bring water to a boil.  Add in the sweet potato balls, each colour at a time as I prefer to have a clear purple and orange coloured potato balls.  Once the potato balls floats up to the surface, it's cooked.  Dish with a slotted spoon and set aside. Repeat until both potato balls are cooked.
3. Once the pandan flavor fills the kitchen add granulated sugar, stir to dissolve and taste for correct sweetness.
4. For the local barley, I boiled it separately, refer to the recipe here 
5. Scoop the barley grains (grains only) and put it into the sugar water, amount depending on your preference.
6. Add in both the purple and orange sweet potato balls and stir to mix.
7. Lastly, add in the coconut milk, amount also depend on how much you are cooking and your preference.  Some people prefers a more pungent coconut milk taste than others.  Once it comes to a boil remove the pot from heat.
8. Remove the pandan leaves.
9. Scoop into a bowl and let it cool a bit before consuming.  This desserts is best served either warm, room temperature or cold.  

Local Barley Soup

At any one time I always keeps stock of this 'local barley' in my fridge, and once a while I will boil a big pot of it to drink and the balance stored in water containers placed in the fridge.  During hot days, this is one refreshing drink which my family enjoys any time of the day.

To boil this barley drink all we need is just a few simple ingredients:

• Barley grains (amount depending on your preference and how much soup you need)
• Few pandan leaves (put more if you are boiling more soup)
• Granulated sugar/rock sugar/brown sugar (your preference)

Few simple steps:

1. Bring a pot of water to a boil.  Use a bigger pot so that the water and barley when boiled will not overflow out of the pot.
2. Wash the barley grains, drain and add into the boiling water.
3. Leave the pot cover half open and always watch out as the water might overflow out of the pot when it's boiling.  
4. When it comes to another boil reduce heat to medium high and continue to boil.  Add in the knoted pandan leaves.   The soup is ready when the barley grains are soft.  More water might need to be added during cooking.
5. Add in sugar and taste for correct sweetness of your preference.  Stir until sugar dissolves.
6. Remove the pot of the heat and leave it to cool down.
7. The soup is ready to be served.  

Tips: 

• Normally, as soon as the soup is cooked,  I will scoop out the grains and soup onto a bowl to let it cool down faster, as I just couldn't wait to enjoy it.
• Some people might not like to consume the barley grains, that is fine.  

Taiwanese Sweet Potato Balls Desserts

I always enjoys cooking desserts and having them at any time of the day, especially on hot days.  Recently, I tried a hand on this Taiwanese Dessert using both the orange and purple sweet potatoes.  Yam is another tuber ingredients which is commonly used to cook this delectable desserts.  This time round I am not using yam.  Let's start cooking...

Ingredients:
250g orange sweet potatoes
250g purple sweet potatoes
200g tapioca flour or starch (divided into 2 portions)
Some hot water (to be added into the sweet potato and flour dough)

Methods:

1. Peel, cut both the orange and purple sweet potatoes and arrange them on  two steaming plates.  
2. Steam both the sweet potato separately until soft.
3. Immediately transfer steamed orange sweet potatoes onto a mixing bowl and mash with a hand masher until mashed.
4. Add in 100g of tapioca flour or starch while the sweet potato is still warm.  Mix with a spatula or spoon until incorporated.  Add 1 tablespoon of hot water at a time, if the dough is too dry until you get the correct texture for the dough.
5. Turn the dough onto the counter top and knead with hand for 1 to 2 minutes. Cut the dough into 3 portions.  Roll each portion into a log.  Cut rolls into small pieces at your desired sizes.
6. Lightly dust with tapioca flour. Set aside for later use.
7. Proceed with the purple sweet potato using the same steps 3 to 6.

From the above prepared orange and purple sweet potato balls I cooked 2 desserts to enjoy.

1.  Taiwanese Orange Sweet Potato Balls with barley, gingko nuts and candied winter melons.

Few simple steps to cook this dessert: (1 serving)

1. In a medium pot of boiling water add 2 tablespoons of washed barley, and let it boil until soft.  Drain the barley and discard water.  For this purpose I prefer to have a bowl of clear dessert, which is why I discard the barley water.  If you want to make use of both the barley and the water, it is also fine.
2. To boil the orange sweet potato balls, boil a pot of water and once the water boils drop in the balls.  Once the balls rise to the surface, off the heat, scoop out the balls and set aside.  If I am cooking a larger portion, I will put the boiled balls into ice water to let it stop cooking.  
3. In another clean pot  add water and let it boil together with 2 pieces of pandan leaf  tied into a knot.  Let it boil for about 5 minutes.
4. Add in the barley, gingko nuts (has been cooked earlier) and some candied winter melons, and continue to let it boil for a few minutes.
5. Finally, add in the orange sweet potato balls, stir and taste for correct sweetness.  The candied winter melons is sweet.  Add a bit of rock sugar or granulated sugar if needed.
6. Off the heat and this dessert is ready to be served warm or cold.

2.  Orange Sweet Potato soup with Taiwanese purple sweet potato balls.

Few quick and simple steps: (1 serving)

1. In a medium pot, add water and bring it to a boil with 2 pieces of pandan leaves tied into a knot.  Pandan leaves is a must as it enhanced the flavour of the dessert.
2. Peel the orange sweet potato and cut into chunks, sizes according to your preference.  
3. Add the sweet potato chunks into the boiling water and let it boil until almost soft.  Add in some rock sugar or granulated sugar or brown sugar (depending on your preference) and taste for correct sweetness.  Remove from heat.
4. While the sweet potato is boiling bring a small pot of water to boil, add in the purple sweet potato balls and once it floats to the surface, off the heat and scoop out the balls and set aside in a serving bowl.
5. Scoop the orange sweet potato and soup in the serving bowl with the sweet potato purple balls.  
6. This simple dessert is ready to be served.  

Notes:  The uncooked leftover sweet potato balls can  be placed in an airtight container, separated with parchment paper in between and place in the freezer.  To use, bring it out at room temperature until thawed or place the container inside the fridge overnight.

I adapted this recipe from 'Bake with Paws' with some amendments.

Stuffed Christmas Chicken

This is another backlog post!  I bake this Chicken for Christmas Eve last year.  This is not the first time I cook this dish, and with my table top Convention Oven, I prefer to use chicken instead of turkey.  This recipe is a keeper!

Ingredients:
1 whole chicken (cleaned and wiped dry)
25g butter (melted for basting)

Seasoning for chicken: (Mix together in a small bowl)
1/2 tsp ground white pepper
1 tsp Chinese five spice powder
1 tsp salt
1 tsp Lea & Perrins sauce

Filling:
1 tbsp cooking oil
1 tbsp butter
1 tsp chopped garlic
1 tbsp chopped big onion
5 fresh chestnuts, shelled and diced
50g carrot, diced
1 small potato, peeled and diced
5 pieces button mushrooms, diced
1 slice day-old white bread, crust removed and diced
1 egg, beaten

Seasoning for filling:
1 tbsp light soy sauce
1/4 tsp ground white pepper
1 tsp sugar
Dash of ground black pepper

Glaze for chicken: (combine)
1/2 cup water
2 tbsp vinegar
2 tbsp maltose

Methods:

1. Rub chicken inside and out with combined seasoning ingredients.  Place the chicken standing on a bottle over a round container and place in the fridge to dry overnight.
2. Parboil potatoes and chestnuts until tender.  Simmer carrots in boiling water until soft.  Drain and set aside for later use.
3. Saute garlic and onions in melted butter and cooking oil until fragrant.  Add button mushrooms, cooked chestnuts, potatoes and carrots.  Mix in seasoning and stir-fry well.  Dish out to cool slightly.
4. Add bread and beaten egg, Mix well.
5. Stuff filling into cavity of chicken. (Do not over pack the chicken with filling or the skin will burst during cooking).  Secure the openings with wooden skewers or satay sticks.
6. Bring the combined glaze ingredients to a low boil for 5 to 10 minutes.  Leave aside to cool completely.  Brush chicken evenly with cooled glaze mixture.
7. Place chicken on a baking tray, breast side down, brush lightly with melted butter and  bake in a preheated oven of 190 degree Celsius for 30 to 35 minutes.
8. Turn the chicken breast side up.  Brush with glaze and bake for 10 minutes.  Brush chicken with melted butter and glaze, then continue to bake for a further 50 to 60 minutes or until cooked through.
9. To test if the chicken is cooked, pierce a skewer at the thickest part of the chicken, the juice will run clear and not pink.
10. Cut open the chicken and let's enjoy this 'Stuffed Christmas Chicken'....

This recipe is adapted from Amy Beh with slight amendments to suit my cooking.

Chocolate Almond Marbled Cake

Ingredients:
180g unsalted butter (softened)
100g caster sugar
2 tsp baking powder
180g plain flour (sifted)
75g ground almond
3 large eggs
2 tbsp milk
3 tbsp cocoa powder (sifted) and mix with 3 tbsp hot water to make a paste
50g dark chocolate chips

Methods:

1. In a bowl add in flour, baking powder, ground almond and stir to combine.
2. Cream butter and caster sugar together until light and fluffy.
3. Beat in one egg at a time, adding a tablespoon of the flour mixture in between.  Repeat until all three eggs have been added, then fold in the remaining flour mixture with a rubber spatula and stir in the milk.
4. Spoon half of the cake mixture into a separate bowl and mix in the cocoa paste.  Add the chocolate chips to the other half of the mixture.
5. In a lined  6 x 6-inch cake pan, add spoonfuls of each of the batter alternately to the pan and use a chopstick to create a marbled effect through the mixture.
6. Bake in a preheated oven of 180 degree Celsius for 40  to 45 minutes or a skewer inserted into the cake comes out clean.
7. Let the cake cool in the tin for 10 minutes before turning out and removing the parchment paper onto a cooling rack.

This recipe is adapted from Ann Low of 'Anncoojournal.com' with slight amendments.

Winter melon Chicken Soup

Opting for a soothing and nutritious soup with cooling properties during this hot season of the year in Malaysia is what most home-cooks will put that in mind when they prepare their daily meals.   

Cooked with chicken, the light sweetness of the winter melon makes the soup so refreshing, and the call for a second bowl of soup is inevitable.

Few simple steps to cook this soup:

1. Clean and cut the chicken into pieces, slightly larger than the chicken for stir-frying. Place the chicken in a large bowl.
2. Boil a pot of water using high heat, once the water boils off the heat and  pour some hot water over the chicken to blanch.  
3. Wash the winter melon, remove the skin, seeds and pulp and cut into 1 1/2-inch pieces. Set aside for later use.
4. Reheat the pot with the remaining hot water, add in the drained chicken pieces and let it boil using medium heat.
5. Put a tablespoon of wolfberry in a bowl, wash, drain and set aside for later use.
6. When the chicken is almost cooked add in the winter melon and the wolfberry and continue to let it simmer until the winter melon is soft.  
7. Season the soup with salt and chicken stock granules.
8. Dish out and serve on individual soup bowls.

Stir-fried snow peas with prawns

As a homecook, at times I too run out of ideas or too lazy to think of what to cook; or nearing to the end of the week and my kitchen is running out of food; or too busy to go marketing, etc...

When I am in such a situation I will normally take a peek in my fridge, grab whatever items I can find, mix and match the ingredients, and there it goes...  a plate of stir-fried green peas with prawns.

Few simple steps:

1. Wash the snow pea and pull off the tough string that runs along the side of the pod.  Set aside.
2. For the prawns, remove shell, devein and set aside.
3. 1 shallot, peel and thinly sliced.
4. 2 garlic cloves, peel and chopped.  (sometimes I will use sliced garlic)
5. In a medium heated wok, add 1 1/2 tbsp of cooking oil, saute the shallots and garlic until fragrant.
6. Add in the snow peas and give it a few quick stir, then move the peas to the side of the wok, add in the prawns, stir-fry and mix in the peas.
7. Add some water, stir to mix.
8. Season with dashes of chicken stock granules, stir well to mix, taste for correct seasoning and once the peas is cooked, off the heat and dish onto a serving plate.  The doneness of the snow peas depends on individuals.  Some prefers it soft, while others prefers it crunchy.  So, cook it according to your family's liking.  

Stir-fried pork belly with salted fish

This pork belly and salted fish dish is one dish which many people will 'die for', so to speak!  I prefer to cook this dish with more sauce to go with the freshly cooked white rice, and if we have this dish on the dining table, always remember to cook more rice!

Ingredients:
300g pork belly (without skin and sliced)
2-3 sprigs of spring onion, cut into 1" length (I omit)
Some oil for cooking

Marinade:
1 tsp tapioca flour
1 tsp sesame oil
1 tsp shaoxing wine

Condiments:
30g salted fish (diced)
3 dried chilies (remove seeds, soaked and drain)
1 onion (peel and cut into chunks)
5 cloves garlic (peel and leave whole)
7 slices ginger

Sauce ingredients: (mix all in a bowl)
1/2 tbsp light soy sauce
1/2 tsp granulated sugar
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 1/2 tsp dark soya sauce
100ml water (add more if needed)

1/2 tsp cornflour + 1/2 tbsp water (for thicken the sauce)

Methods:

1. Add the marinade ingredients into the pork belly, mix well, cover with cling wrap and marinate for at least 2 hours in the refrigerator.
2. Add 1 tbsp of cooking oil in a wok, turn on medium heat, add in salted fish and fry until fragrant.
3. Add in the remaining condiments and stir fry until fragrant.
4. Add in the marinated pork belly and stir fry until half cooked.
5. Stir in the sauce ingredients and mix well.
6. Bring to a boil, reduce heat and simmer until pork is fully cooked.  Add more water if needed.
7. Stir in the cornflour mixture and stir well.
8. When the sauce thickens and looks glossy, add spring onions (if using) and stir to mix.
9. Off the heat and dish onto a serving plate.
10. Time to serve dinner!!

I adapted this recipe from 'Miki's Food Archives' with very slight amendments.