Pong Pong Fried Prawns

This is a late post of many 'moons'... hahaha... I recalled planning to cook a platter of few items, with a smaller portion of each.  Few attempts of opening and closing the fridge, checking on the ingredients needed, and finally I came up with this '4-in-a plate'  dish.

Let me share with you these 4 dishes in a plate:

1. King of Ribs (Pai Kut Ong) to get the recipe click here
2. Chinese Meat Rolls (Ngo Hiang) to get the recipe click here
3. Chinese Dumpling (Wonton)  to get the recipe click here
4. Pong Pong Fried Prawns - this is a recipe which I have just try out and I love the crispy/crunchy batter.  Let's get to the recipe...

Ingredients:

15 medium prawns 

100g. self raising flour (sifted)

30g. rice flour (sifted)

110 to 120g. water

Pinch of salt

Pinch of ground white pepper

2 tbsp. cooking oil

Methods:

1. In a large bowl add self raising flour, rice flour, salt, white pepper and water, (water I add 100g. first, then add bit by bit as we get along with the mixing until you get the right consistency, and you might not need to use all); mix  until well combined; then add in 2 tbsp. cooking oil and continue to mix well.  Chilled in the fridge for 30 minutes.
2. To prepare the prawns: peeled the prawns but leaving the tail intact, deveined, add a bit of salt, rinse with water, drain and use kitchen paper to dry well. (It is very important to dry the prawns well).  Place the prawns into a bowl.
3. Add pinch of salt and white pepper into the prawns and toss to ensure all is coated.
4. In a heated wok, add enough cooking oil for deep-frying.  
5. To fry, dip the prawns into the batter and place them into the heated oil.  Do not overcrowd the pan.  Turn the prawns over and fried the prawns until golden.  Dish onto a plate with kitchen paper to soaked the excess oil. Repeat with the rest until all is done and serve.

I adapted this recipe from Doris Ong Guek Eng.

Salads with Ginger Sesame Dressing

I've used this Ginger Sesame Dressing on my simple home created salads, and it all goes well.  Will make more of this dressing to enjoy... 

• (A)  Butterhead lettuce, chicken breast and grapes

•  (B)  Butterhead lettuce, plums and crispy fried eggs

• (C)  Butterhead lettuce, hard boiled egg and purple sweet potatoes

• (D)  Green and red oak leaves, cucumbers, plums, chicken breasts, croutons and sliced cheese

Ginger Sesame Dressing

Trying a hand on another Salad Dressing 'Ginger Sesame Dressing,' it is a good dressing which goes well with any kinds of salad veggies, chicken breasts, fruits, croutons and sliced cheese...

Ingredients:

1/4 cup rice vinegar

2 tbsp. sesame oil

2 tbsp. light soy sauce

2 tbsp. brown sugar

2 cloves garlic (minced)

1 tbsp. fresh ginger (minced)

Methods:

1. Add all ingredients in a mason jar and place the lid on.  Shake jar well to mix the dressing.  Store in the fridge.
2. To use, just shake the jar again to mix.

This recipe is adapted from 'The Girl on Bloor.'

Thai Pandan Chicken

Thai Pandan Chicken is a popular dish which has been enjoyed by people all over the Asian countries.  Many home-cooks prepare this dish to savor in their homes; and each one have their own home recipes.  This is the second time I am trying out this simple yet yummylicious recipe.  Each time I used different styles of wrapping the chicken with the pandan leaves.

Ingredients: (Serves 2)

300g. chicken thighs (cut into bite-size pieces)

Pandan leaves (for wrapping)

Toothpicks

Cooking oil (for deep frying)

Marinade:

3 garlic cloves (peeled)

1/2 tsp. whole white peppercorns

1 1/2 tbsp. oyster sauce

1/4 tsp. granulated sugar

Dipping sauce:

1 1/2 tbsp. light soy sauce

1 tbsp. sweet dark soy sauce

1 tbsp. granulated sugar

1 tbsp. water

Methods:

1. To make the marinade, use a mortar and pestle to pound the garlic and peppercorns to a rough paste.  Mix the paste with oyster sauce and sugar.  Add the marinade to the chicken and mix until well combined.  Wrap each piece of chicken with a pandan leaf.  Secure with toothpick.  Chicken can be marinated and wrapped up to a day in advance.
2. To make the dipping sauce, combine all the ingredients in a small saucepan over medium heat.  Simmer 4-5 minutes or until the sauce thickened slightly.  Pour into a small serving bowl.  Sauce will thicken more as it cools.
3. Fill a wok with enough cooking oil for deep-frying the chicken.  Heat over high heat.  The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles.  Fry the chicken in batches in the hot oil 4-5 minutes or until golden and cooked through.  Remove with a slotted spatula and drain on paper towel and serve with dipping sauce.

I adapted this recipe from 'Marion's Kitchen' with amendment to the portion of the ingredients.

Orange Pancakes

 

Ingredients:

3/4 cup Organic Wholemeal Flour (sifted)

1/4 cup plain flour (sifted)

1/2 cup orange juice (freshly squeezed)

1/2 tsp. orange zest

2 tbsp. unsalted butter (melted)

1/2 cup buttermilk

1 egg

1/4 tsp. salt

2 1/2 tsp. baking powder

1 1/2 tbsp. granulated sugar (can put more if you prefer more sweet)

Methods:

1. Mix all the ingredients in a large bowl to make lump free batter.
2. Heat a non-stick pan.
3. Grease with a little cooking oil. (you can use butter)
4. Pour a ladle of batter in the pan.
5. Cook until bubbles appear on top.  Flip the pancakes and cook until golden brown on both sides.
6. Remove from the pan and continue with the rest of the batter.
7. I serve my pancakes with dragon fruits at the side; topped with my homemade granola and lightly drizzled with honey.

I adapted this recipe from 'whiskaffair.com' with slight amendment to suit my cooking preference.

Leek and Potato Soup

 

Ingredients:

1/2 tbsp. butter

2 garlic cloves (minced)

2 leeks (white and pale green parts only, sliced thinly)

300g. potatoes (peeled, diced into cubes)

450ml. water

1 1/2 tsp. chicken stock granules

50ml. milk

Dash of salt (to taste)

Dashes of ground black pepper

Croutons:

2 thick slices wholemeal bread (remove crust, spread with butter and cubed)

1/4 tbsp. butter (room temperature)

Garnish:

Spring onions (chopped)

Extra milk (if needed)

Methods:

1. Melt butter in a pot over medium heat.  Add garlic and leek, saute until soft.
2. Add potatoes and water and chicken stock granules.  Turn heat up and bring to simmer, then place lid on and lower heat to let it simmer gently until potatoes are very soft.  Turn heat off and puree using a stick blender until just smooth.  Do not over puree.
3. Taste for seasoning, add salt if needed and pepper.  Stir through milk.
4. Serve, drizzled with extra milk if needed, sprinkled with spring onions and croutons.  To prepare croutons, bake in a preheated oven of 180 degree Celsius until golden and crunchy.

I adapted this recipe from 'recipetineats' with slight amendment to suit my cooking preference.

Thai Chili Basil Chicken

 

Ingredients: (Serves 2)

2 chicken thighs and drums (skinless, boneless and cut into bite-size pieces)

1 sprig spring onion (cut into 1 1/2" length, separate white and green part)

1 cup Thai Basil leaves

2 garlic cloves (chopped)

1 red chili (seeds removed and sliced)

1 1/2 tbsp. cooking oil

Sauce:  (mix together in a small bowl)

2 tsp. oyster sauce

1 tsp. light soy sauce

1 tsp. dark soy sauce

1 tsp. sugar

2 tbsp. water

Methods:

1. In a heated wok, add cooking oil, saute garlic and chili for few seconds.
2. Add white part of spring onion and chicken and stir-fry until cooked.
3. Add sauce, stir to mix with the chicken and cook until water reduces to thick glossy sauce.
4. Toss through green part of spring onion and basil leaves, until just wilted.
5. Remove onto a serving dish.  Serve!

I adapted this recipe from 'recipetineats' with slight amendment to suit my cooking preference.

My fruit and vegetables salad with simple dressing

 

Ingredients: (1 serving)

Green oak leaves

Cucumbers (cubed)

Purple capsicum (sliced)

Red carrot (peeled and julienned)

Red grapes 

Salad dressing: (whisk in a bowl)

1 tbsp. mayonnaise

2 tbsp. strawberry yogurt/Greek yogurt

1 tsp. yellow mustard

To serve, pour salad dressing over fruit and veggies and toss.

Melt-in-the--mouth Matcha Butter Cookies

In June, I baked a batch of crunchy Matcha Butter Cookies.  Since I have some matcha powder left, I might as well try out another recipe, which is melt-in-the-mouth.  

Ingredients:

150g. salted butter (softened)

45g. icing sugar (sifted)

1 egg yolk

115g. plain flour (sifted)

45g. cornflour (sifted)

3 tsp. matcha powder (sifted)

Methods:

1. In a stand mixer, beat butter and icing sugar until light and fluffy.
2. Add egg yolk and continue to beat until combined.
3. Add plain flour and cornstarch and mix using a rubber spatula.
4. Transfer dough into a piping bag with a star nozzle.  
5. Pipe out evenly onto a baking tray lined with parchment paper.
6. Bake in a preheated oven of 170 degree Celsius for 15 to 20 minutes until golden brown.
7. Let it cool completely before storing into an airtight container.

Note:

I use this melt-in-the-mouth Matcha Butter Cookies for my Yogurt Parfait, in my previous post.

This recipe is adapted from 'ZaTaYaYummy' of 'thezonghan.com'.  I use half of the amount of ingredients for my recipe.

My home creation of Yogurt Parfait

Yogurt Parfait is not listed in my to-make-list in the first place.  It just somehow pop up in my mind after I made those cute mini cereal pancakes.  With a tub of Strawberry Yogurt in my fridge and a jar of my homemade granola,  I just tell myself, why not make yogurt parfait.  It's just so easy to get them assembled in a tall glass, and there goes my own home creation of 'Yogurt Parfait.'

What goes into this tall glass??

• Matcha butter cookies
• Mini cereal pancakes
• Strawberry yogurt
• Granola

Two days later, I made another glass of Yogurt Parfait with additional two ingredients:

• Mini cereal pancakes
• Matcha butter cookies
• Strawberry yogurt
• Granola
• Tiramisu crumbed Cake (my birthday cake)
• Slices of plums

Mini Cereal Pancakes

I came across this cute miniature-sized pancakes recipe, and at that very instant I fall in love with it.  Got myself a must-have sauce squeeze bottle, get it washed, and hope for it to quickly dry, and here it is, happily enjoying myself in the kitchen with this outcome.....

Ingredients:

1 cup plain flour (sifted)

1/4 tsp. salt

1 3/4 tsp. baking powder (sifted)

1 tbsp. sugar

3/4 cup milk

1 egg

1 tbsp. unsalted butter (melted)

1/2 tsp. McCormick Pure Vanilla Extract

Methods:

1. Add flour, baking powder, salt and sugar in a bowl and mix well.
2. Add in milk, egg, melted butter and vanilla, and whisk to mix until it becomes a smooth batter.
3. Pour the batter into the squeeze bottle.
4. Heat a non-stick pan, brush very lightly with cooking oil.  You can use butter.  Squeeze tiny rounds of batter all over the pan (size depending on your preference). Cover the pan and let the pancakes cook until browned on the bottom side.  
5. Remove them into a bowl and continue with the rest of the batter.  For information, I did not make use of all the batter for making the mini pancakes.  I still have remaining batter, so I make some normal size ones...  Compare the difference in size ~ smile ~

Notes:  

1. This mini pancakes makes good snacks.  I munch it in front of the TV, and just to let you know that, it is so small and it's not filling, so you can just pop into your mouth (few at a time) without being aware of how much you have eaten.
2. According to the title of this recipe, it is supposedly to eat as cereal with milk, honey and other toppings according to your liking, as they do not get soggy, but I haven't try this yet.  I will try out this cereal experience when I make my next batch.  
3. I enjoys using this cute mini pancakes to re-create my own yogurt parfait. Go to my next post to view my home creation.

This recipe is adapted from 'Whisk Affair' with slight amendment.

Soy Sauce Roast/Bake Chicken

Freshly roasted/baked chicken, which is just out of the oven is simply yummylicious, with divine aroma flooding the whole house; juicy and tender meat.  This chicken dish can either be served on it's own with sides or cut into bite-size pieces in a Chinese meal with rice.

Ingredients:

1 whole chicken

1 lemon, quartered

3 tbsp. honey

Marinade:

1/4 cup light soy sauce

3 tbsp. dark sweet soy sauce

1 tbsp. brown sugar

1 tbsp. ginger (peeled and finely grated)

1 tsp. Chinese five-spice powder

Methods:

1. To prepare the chicken, remove head, neck and innards, clean and set aside in a large bowl.
2. Combine all the marinade ingredients, add to the chicken and toss well to coat.  Allow to marinate overnight, in between I turn over the chicken few times until the time of roasting/baking.
3. To prepare the chicken for roasting/baking, remove the chicken from the marinade.  Pour the marinade into a bowl and set aside.
4. Place the lemon pieces into the chicken cavity.  Use kitchen string to tie the legs together.  Place the chicken on a baking rack sitting on a roasting/baking tin; breast side up.  I bake the chicken in a convention oven  of 180 degree Celsius for 20 minutes.
5. In the meantime whisk the honey into the reserved marinade.
6. Baste the chicken with the marinade, breast side up.  Continue to bake for a further 20 minutes.
7. Turn the chicken over, baste with the marinade and roast for another 20 minutes or until cooked through.  Cover the chicken with foil if the skin starts to darken too quickly (I did not).  You will know that the chicken is cooked when you pierced the leg joint and the juices run clear.
8. Remove the chicken from the oven onto a dish.  Allow the chicken to rest for 10 minutes before cutting/carving and serving.

I adapted this recipe from 'Marion's Kitchen'.  

Stir-fry chicken and vegetables in Hoisin sauce

 Ingredients: (Serves 2)

1/2 bowl chicken breast (thinly sliced)

1/2 head broccoli (cut into florets)

1 packet young corn (halved)

1/4 medium red carrot (peeled and sliced)

2 cloves garlic (chopped)

2 tbsp. cooking oil

Marinade: 

1/2 tsp. Shaoxing wine

1/2 tsp. cornflour

Sauce: (mix in a small bowl)

1 tbsp. Hoisin sauce

1 tsp. light soy sauce

1/2 tsp. sesame oil

Dashes of ground white pepper

1/2 tsp. cornflour

4 tbsp. water

Methods:

1. Marinate the chicken with the marinade for 10 minutes, or longer.  
2. In a wok of boiling water, blanch red carrot, young corn and broccoli for a quick half minute, dish and drain.
3. In a clean heated wok, add oil, saute garlic until fragrant.  Add in the chicken pieces and give it a few quick stir-fry, then add in the blanched vegetables and sauce  (stir the sauce again before pouring in).  Stir well to mix with all the ingredients.
4. When the sauce thicken, dish out on a serving plate and serve immediately with freshly cooked fluffy rice.

Note:  The amount and type of vegetables and chicken used are much depending on your own preferences.  You can also add mushrooms.

I adapted this recipe from 'rasamalaysia.com' with amendments to suit my cooking preference.

Minced Pork And Greens Topped with Crispy Fried Eggs

This interesting dish which comprises of green vegetables of your choice, minced meat which is also of your choice (pork, chicken, turkey), and topped with crispy fried eggs; can be served as a 'one-plate-meal' without rice, or as a dish in a Chinese meal with rice.  I've tried both, with and without rice, and I enjoyed them altogether ~ smile ~

Ingredients:

1 or 2 eggs

1 bunch Kailan (washed, cut and separate stems and leaves)

4 cloves garlic (peeled and roughly chopped)

1 red chili (sliced)

1 small bowl minced pork

1/2 cup cooking oil

Sauce: (mix in a small bowl)

1 1/2 tbsp. oyster sauce

1 tbsp. light soy sauce

1 tsp. fish sauce

Methods:

1. In a medium heated wok add cooking oil.  Once oil is heated up, crack an egg in a bowl and add into the hot oil.  Use cooking spatula to scoop the oil over the egg until the sides of the egg is crispy.  Dish and drain on kitchen paper.  Set aside.
2. Remove excess oil from wok, leaving 1 1/2 tablespoon, heat up the wok.  Add garlic and chili, give it a quick fry, then add in the minced pork and kailan stems.  Stir-fry until meat turns pale, add the green leaves and stir-fry for a quick half minute and add in the sauce.  Toss through until well combined.
3. Dish onto a serving plate and top with egg and serve.

I adapted this recipe from 'Marion's Kitchen' with slight amendment for suit my cooking preference.

Thai Roast Chicken with Spicy Sauce

I am trying out this Thai roast chicken recipe with the spicy sauce; and, with an additional agenda in mind ~ smile ~ save the chicken breast for my salad dish.  I was in a hurry, so did not capture any photo of the whole 'spatchcock chicken.'  I love the spicy sauce with the chicken, it's yummylicious....

Ingredients:
1 whole chicken (spatchcock)

Marinade:
1 lemongrass, pale part only
4 coriander roots, roughly chopped
8 garlic cloves
1 tsp. ground white pepper
3 tbsp. fish sauce
1 tsp. dark soy sauce

Spicy Dipping Sauce (Nahm Jim Jaew):
1 tsp. raw glutinous rice
1/2 tbsp. thick tamarind juice
1 1/2 tbsp. fish sauce
1/2 tbsp. lime juice
1/2 tbsp. brown sugar
1/4 tbsp. chili powder (original recipe calls for chili flakes, but I don' have)
1/2 small red shallots, sliced into fine wedges
1 tsp. finely chopped coriander leaves

Methods:

1. To make the marinade, use a mortar and pestle to pound the lemongrass, coriander root and garlic to a rough paste.  Stir through the pepper, fish sauce, brown sugar and dark soy sauce.
2. To spatchcock the chicken, remove the backbone with scissors.  Flip the chicken over so it is facing breast up.  Then push down the breast to flatten it down.  Place chicken in a roasting tin.  Spread the marinade over the chicken, skin side only..  Cook in the convention oven of 170 degree Celsius for 30 minutes.  I give another 5 minutes extra as I did not preheat the oven.
3. Use the brush to baste the chicken with the cooking juices.  Roast for another 10 minutes.  I turn the chicken over as my convention oven have only top heat.  Continue to bake for another 10 minutes until chicken is cooked through; when pierce with a knife, the meat juices runs out clear.  Allow to rest for 5 minutes.
4. To prepare the spicy sauce, toast the rice in a dry frying pan over medium heat until golden brown and fragrant.  Use a mortar and pestle to grind to a fine powder.  In a bowl, combine the tamarind, fish sauce, lime juice, sugar, chili powder/flakes and toasted rice powder.  Mix until well combined.  Then stir through the shallot and coriander.  For information, if you use chili flakes the dipping sauce will have a brighter red colour.
5. Cut the chicken into portions, and serve with the spicy dipping sauce.  I save the breasts for my salads.

I adapted this recipe from 'Marion's Kitchen' with some amendments to suit my cooking preference.

Sweet and Sour Chicken (Without Deep-Frying)

 

Ingredients: (Serves 2)

250g. chicken thighs (skinless and boneless) - cut into bite size pieces

1/2 tbsp cooking oil

1/2 egg (beaten)

1/4 tsp. salt

1/3 cup cornflour

Sauce: (mix together in a bowl)

1 1/2 tbsp.tomato sauce

1 1/2 tbsp. Shaoxing wine

1 tbsp. rice vinegar

1 1/2 tbsp. light soy sauce

1 1/2 tbsp. brown sugar

1 1/2 tbsp. water

1/4 tbsp. cornflour

Stir-fry:

3 tbsp. cooking oil

2 cloves garlic (finely chopped)

1/2 small onion (chopped)

1 small orange capsicum (cubed)

Methods:

1. In a big bowl combine chicken pieces, cooking oil and salt. Mix well and let marinate for 20 minutes.
2. Just before cooking, add beaten egg into the bowl with the chicken.  Stir to mix well.  Add cornflour, stir to coat chicken until it forms an uneven coating.
3. Heat 3 tbsp. cooking oil in a skillet until hot, add all the chicken, spreading them over the skillet in a single layer.  If needed, use a pair of chopsticks to separate the chicken pieces.
4. Cook for 2-3 minutes without moving it, until the bottom turns golden.  Flip to brown the other side, 2-3 minutes.  Transfer chicken to a plate and remove any excess oil, leaving 1 1/2 tbsp. in the skillet.
5. Place the skillet back on the stove and turn to medium heat.  Saute garlic, add capsicum and give it a quick stir-fry.  
6. Stir the sauce again to dissolve the cornflour completely.  Pour the sauce into the pan and add the onion. Stir and cook until it thickens (when you can draw a line on the bottom with a spatula without the sauce running back immediately).
7. Return the chicken pieces into the skillet.  Stir well to coat chicken with sauce.
8. Dish onto a serving plate and serve with hot fluffy rice.

I adapted this recipe from 'Omnivore's Cookbook' with slight amendment to suit my cooking preference.

Wholemeal Flour Honey Pancakes with Black Chia Seeds

Ingredients:

1 cup wholemeal flour (sifted)

3 tbsp. honey

2 tbsp. black chia seeds

1/4 tsp. salt

1 tsp. baking powder

1 egg

1 cup Buttermilk (I mix 1 cup milk with 1 tbsp. lemon juice, set aside for 5 minutes)

Cooking oil (for greasing the pan for cooking)

Methods:

1. Combine all the ingredients in a large bowl and whisk well the batter is smooth.
2. To cook the pancake, heat a non-stick pan over medium heat, and grease it with some oil.
3. Pour 1 or 2 ladle full batter into the pan, (amount depends on the size of pancake you like), let it cook until slightly browned from the bottom, then flip the pancake over and cook the other side as well.  
4. Remove the cooked pancake and place them over a wire rack.  Repeat until all the batter is used up.

I adapted this recipe from 'Whisk Affair' by Neha Mathur with slight amendment to suit my cooking preference.

Salads with Balsamic Dressing

With great pleasure, I have here to share with all my readers, my two Salads drizzled with Balsamic Dressing....

• (A)  Green oak leaves, papaya, grapefruit and croutons

• (B)  Lettuce, apple, chicken breast, orange sweet potatoes and barley grains

Notes:

1. For information, the barley I used is our local barley.  I boil this refreshing barley soup for consumption on hot days.  I love to have barley grains in my salad.  For my barley soup recipe, click here
2. For the chicken breast, I bake one whole chicken 'Thai Roast Chicken,' for dinner and reserve the chicken breast for my salad dishes.

Balsamic Salad Dressing

I am trying out another salad dressing for my salads dishes, 'Balsamic Dressing.'  This dressing is slightly more acidic than the Honey Yellow Mustard Dressing; but it is good to have more choices of salad dressings in our pantry.

Ingredients:

1/4 cup olive oil

1/4 cup balsamic vinegar

2 tbsp. honey

1 tbsp. yellow mustard

2 cloves garlic (minced)

1/2 tsp. salt

1/2 tsp. ground white pepper

Methods:

1. Add all ingredients in a mason jar and place the lid on.  Shake jar well to mix up the dressing.  Store in the fridge for up to 2 months.
2. To use, just shake the jar again to mix.

Tip:  

Dressings with dried herbs will last up to 2 months in the fridge, whereas fresh herbs will last about 1 week to 10 days.

This recipe is adapted from 'The Girl on Bloor' with slight amendment to suit my cooking preference.

Thai Cashews Chicken

Ingredients: (Serves 2)

250g. chicken breast (cut into bite-size pieces)

1/4 cup cornflour

Dash of salt

2 garlic cloves (peeled and chopped)

1/2 onion (peeled and sliced, slightly thicker)

1/4 cup raw cashews

1/2 capsicum (cut into bite-size)

3 dried chilis (cut into small-bite pieces)

2 sprigs spring onion (cut into 1" length)

Cooking oil for frying + 1 tbsp. extra

Stir-fry sauce: (mix in a bowl)

1 tbsp. light soy sauce

1 tbsp. vinegar

1 tbsp. sugar

1/2 tsp. dark sweet soy sauce

1/4 tsp. cornflour

Methods:

1. Season chicken with salt and toss with cornflour.
2. In a heated wok, add enough cooking oil for frying the chicken.
3. Shake off excess flour and carefully add part of the chicken into the wok.  Cook and flip the pieces often, for 3-4 minutes or until the exterior is just 'sealed' but before the pieces turn golden.  Transfer to a tray lined with kitchen paper to drain excess oil.  Repeat with the remaining chicken.
4. In a clean wok, heat 1 tablespoon oil over medium high heat.  Add the garlic and onion and stir-fry for half a minute.  Add the cashews and dried chilies and continue to stir-fry until the cashews just start to turn golden.  Add the capsicums and fry for another minute.  Then add the chicken and the stir-fry sauce and stir-fry for 2-3 minutes or until the sauce is thick and glossy.  Toss through spring onions, dish onto a serving plate and serve.

This recipe is adapted from 'Marion's Kitchen' with slight amendment to suit my cooking preference.

Thai Tumeric Chicken Rice 'Khao Mok Gai'

Ingredients: (Serves 2)

4 bone-in chicken pieces (thighs and drumsticks)

1/2 onion (peeled and finely diced)

1 ripe tomato (roughly chopped)

1 cup rice (washed and drained)

1 tbsp. crispy fried shallots 

1 1/4 cups water

1/2 tsp. chicken stock granules (to taste)

3 cardamon pods

1/2 cinnamon stick

1 bay leaf

a pinch of salt

2 tbsp. cooking oil 

Marinade: (for chicken)

2 garlic cloves (peeled)

1 1/2 coriander roots (washed and roughly chopped)

1/2 tbsp. ginger (peeled and finely chopped)

a pinch of salt

1/4 cup Greek yogurt

1/4 tsp. ground tumeric

1/2 tbsp. curry powder

1 tbsp. fish sauce

Methods:

1. Using a mortar and pestle, pound garlic, coriander roots, ginger and a pinch of salt to a paste.  Transfer to a large bowl and stir through yogurt, ground tumeric, curry powder and fish sauce.  Add chicken pieces and turn to coat.  Cover and place in the fridge to marinate overnight.
2. In a medium heated wok, add cooking oil.  Use hand to remove most of the marinade from each chicken pieces before placing them into the hot oil.  Cook 3-4 minutes each side until golden.  Transfer chicken to a plate.  Reserve 2 tablespoon of the chicken fat from the bottom of the wok, and clean the wok.
3. Add the 2 tablespoon of oil back into the medium heated wok, add onion and pinch of salt, cook until soft.  Then add tomato, and cook until soft.  Next, add rice and fried shallots, stir to coat.  Then add the reserved marinade, water, chicken stock granules, cardamon, cinnamon and bay leaf.  Bring to simmer, stirring, then off the heat.  Transfer into the bowl of the rice cooker.  Place chicken pieces on top of the rice.  Switch on the rice cooker and let it cook until done.  Leave it for about 15-20 minutes at 'keep warm.'  
4. Fluff rice with a rice spatula, remove spices and serve the rice in individual plate, with chicken pieces over the rice.  I serve this yummylicious tumeric chicken rice with my homemade 'Thai Sweet Chili Sauce.'  To obtain the recipe click here

This recipe is adapted from 'Marion's Kitchen' with slight amendments to suit my cooking preference.

Sticky Chinese Five Spice Chicken

Ingredients: (Serves 2)

2 chicken whole legs (skinless and boneless)

1 1/2 tbsp. hoisin sauce

1 tbsp. honey

1/2 tbsp. oyster sauce

1/2 tbsp dark soy sauce 

2 garlic cloves (finely grated)

1 tsp. five spice

Basting Sauce: (mix together in a small bowl)

3/4 tbsp. honey

1/4 tbsp. dark soy sauce

Methods:

1. In a large bowl, combine hoisin sauce, honey, oyster sauce, dark soy sauce, garlic and five spice, and stir until well mixed.
2. Place the chicken into a zip lock bag, pour the sauce over, zip and squish the bag to mix the marinade into the chicken.  Let it marinate in the fridge for few hours or overnight.
3. To bake, place chicken on a baking rack skin side up. Bake using temperature of 180 degree Celsius for 10 minutes.  After 10 minutes, brush the top of the chicken with basting sauce.  Continue to bake for another 5 minutes or until cooked through.
4. Remove chicken from oven.  Cut into thicker slices and serve!

I adapted this recipe from 'Marion's Kitchen' with slight amendment.

Teriyaki Chicken Meatballs

Ingredients:

300g. chicken thighs (boneless and skinless)

1/2 tbsp. onion (diced)

2 cloves garlic (peeled)

1/2 egg white

1/2 tbsp. lemon juice

1/2 tsp. salt

Dash of ground black pepper

3 tbsp. mirin

1 tbsp. light soy sauce

1/4 tbsp. sugar

1 tbsp. water

White sesame seeds (toasted)

Some spring onion (chopped)

Cooking oil (for frying)

Methods:

1. Blend chicken, onion, garlic, egg white, lemon juice, salt and pepper in a food processor until well combined.  Scrap the ground chicken into a bowl.
2. Wet both hands with some water and shape the ground chicken into meatballs and lay them on a plate lined with parchment paper.
3. Heat up a pan with oil, shallow fry the meatballs, turning them in between, until lightly browned or cooked through.  If your pan is not big enough, fry them in batches.  Dish the meatballs into a plate.  Continue frying until all is done.
4. Remove excess oil from the pan, leaving about a tablespoon.  Add the meatballs back into the pan.  Lower the heat to medium-low and add mirin, light soy sauce, 1 tbsp. water and sugar.  Stir well to combine the sauce and the meatballs.  Simmer and cook until the sauce slightly thickened, for few minutes.  Off the heat.
5. Dish the meatballs into a serving plate.
6. Sprinkle with toasted sesame seeds and chopped spring onion.
7. Serve immediately.

I adapted this recipe from 'rasamalaysia.com' with some amendments to suit my cooking preference.

Pumpkin Cake

As I've mentioned many times in my blog, this golden pumpkin is my favorite fruit.  I will happily bring back a whole pumpkin, after which, will recreate it into different kinds of delicious and scrumptious dishes: snacks, cakes, soup, muffins, etc...  This time round I am baking a delightful pumpkin cake which I came across in Youtube quite a while ago.  

Ingredients:

150g. fresh pumpkin (peeled, remove seeds, sliced, steamed and mashed)

200g. unsalted butter (room temperature)

1/2 cup caster sugar

4 large eggs

250g. plain flour (sifted)

1 tsp. baking powder (sifted)

1/4 tsp. salt (sifted)

1/3 cup pumpkin seeds (toasted) - leave 1 tbsp. for topping

80g. raw pumpkin (cubed) - for topping

Methods:

1. In a stand mixer beat butter for about 2 minutes, then add in sugar and continue to mix until light and fluffy.
2. Add in eggs, one at a time, beat well after each addition.
3. Add in 2 tablespoon of flour into egg mixture and mix using a rubber spatula.  Next, add in all the flour and mashed pumpkin and mix until well combined.
4. Add in the toasted pumpkin seeds and stir well to combine.
5. Pour the batter into a lined 8" round cake tin and level the top with spatula.
6. Arrange the raw pumpkin cubes over the top and sprinkle the toasted pumpkin seeds.  
7. Bake in a preheated oven of 170 degree Celsius for 60 to 70 minutes, and/or when a wooden skewer inserted in the middle of the cake comes out clean.
8. Place the cake on a wire rack to let it cool.  Serve!

I adapted this recipe from Youtube Video by Kathrine Kwa Baking Tutorial with amendments to suit my baking preferences.