Green Salad Dressing

Since I am adding more Salads to my diet, I need to try out more varieties of the Salad Dressing.  This time around, I am trying out this Green Salad Dressing, with all available ingredients in my pantry.  This is another good salad dressing which I will use for my future salads.

Ingredients: (serves 1)

1 tbsp. tomato sauce/ketchup

1/2 tbsp. yellow mustard

1 tsp. dried parsley/dried thyme

1/4 tsp. ground black pepper

1 1/2 tbsp. mayonnaise

2 tsp. milk (add more if the dressing is too thick)

Methods:

1. Add all ingredients into a small bowl, and whisk with a spoon to combine.
2. Drizzle over salad and enjoy.

For the salad ingredients I am using:

• Butterhead lettuce
• Grapes
• Red dragonfruit
• Chicken breast

I adapted this Green Salad Dressing recipe from a recipe book 'All about Western Food' with a slight adjustment.

Lemon Cranberry Yogurt Cake

Ingredients:

175g. unsalted butter (room temperature)

90g. caster sugar

3 eggs (room temperature)

245g. plain flour (sifted)

2 tsp. baking powder (sifted)

1/4 tsp. salt

1 lemon (zested and juiced)

4 tbsp. plain yogurt (bring to room temperature as much as possible)

50g. dried cranberries

Methods:

1. Soak dried cranberries in warm water for 5 minutes.  Drain and pat dry using kitchen paper.  Set aside.  I cut them into slightly smaller pieces.
2. In a bowl, add sifted plain flour, baking powder and salt, set aside.
3. In a stand mixer, beat butter and caster sugar using medium speed till light and fluffy. 
4. Add eggs, one at a time and beat well after each addition.  Scrap down mixture from the sides and the bottom of the bowl while beating to ensure mixture is mixed well.  
5. Add in lemon juice and yogurt.  Mix till well combined.
6. Add sifted dry ingredients and lemon zest in 3 batches.  Fold in using a rubber spatula.
7. Add in dried cranberries and mix well.
8. Pour batter into a lined 8" x 4" loaf pan and smooth the top slightly with a rubber spatula.
9. Bake in a preheated oven of 175 degree Celsius for about 35 minutes, or until a skewer inserted into the center comes out clean.
10. Remove from oven and let cool in loaf pan for about 10 minutes, then remove to a wire rack to cool completely.
11. This yummylicious soft lemony cake is ready to be served... enjoy!

This recipe is adapted from 'cherienoms.com' with slight adjustment to suit my baking preference.

Rice Vermicelli aka Beehoon Soup

It has been raining since early morning, and as I was prepping for my lunch, the idea of having something soupy is best.  I end up cooking myself a bowl of hot rice vermicelli/beehoon soup with all available ingredients in my fridge and freezer.

Ingredients:

1 portion of dried rice vermicelli/beehoon (cooked according to package instructions)

6 prawns (peeled and deveined)

6 slices pink-swirl narutomaki fish cake

Carrot slices

Homemade Wantons, for recipe click here

Soup base recipe, click here

Chicken stock granules (for seasoning)

Methods:

1. In a pot, add the soup base, bring it to a simmer, then add in red carrot slices and the fish cake slices.  Season with chicken stock granules, and remove from heat.
2. At the same time, in another pot heat water and once it boil add in prawns, once cooked, dish it out using a slotted spatula and set aside in a plate.  Then add in wantons, once it floats, means its cooked, dish and place on a plate together with the prawns.
3. Place the cooked rice vermicelli/beehoon into a soup bowl.  Arrange the prawns, wantons, fish cake slices and carrot slices on top of the rice vermicelli.  Pour soup over, and a nice bowl of yummylicious hot soup is ready to be served.
4. I love to serve any of my noodles dishes with slices of red chilies and/or bird's eye chilies, squeeze of lime juice and light soy sauce.

Yo Yo Biscuits

 

Ingredients:

180g. unsalted butter (room temperature)

1/4 cup icing sugar (sifted)

1 1/2 cup plain flour (sifted)

1 1/2 tsp. baking powder (sifted)

1/4 tsp. salt

1/2 cup custard powder (sifted)

Filling:

200g. icing sugar (sifted)

40g. unsalted butter (room temperature)

1/2 tsp. lemon juice

1 drop pink food coloring

Methods:

1. In a bowl mix together sifted plain flour, baking powder, custard powder and salt.
2. In a stand mixer bowl, add in icing sugar and butter.  Beat until smooth and creamy.
3. Add in flour mixture in 3 folds and beat using low speed until no traces of flour can be seen.
4. Roll mixture into teaspoonful sized balls.  Place on a lined baking sheet, and leaving ample space in between.  Press tops lightly with a fork.
5. Bake in a preheated oven of 160 degree Celsius for 12 minutes or until just lightly golden.  
6. Remove from oven and leave 10 minutes on the baking sheet before transferring the biscuits onto a wire rack to cool completely.
7. To make the filling, beat butter and lemon juice until smooth and creamy.  Slowly add the sifted icing sugar, beating well between additions.  When mixture is completely combine and smooth, remove half of the mixture onto a small bowl.  To the remaining half portion, add one small drop of pink coloring and beat until the color is evenly dispersed.
8. Join 2 biscuits together with 1 teaspoon of filling.
9. The Yo Yo biscuits are ready to be served.  For leftover biscuits place them in airtight jars or containers.

I adapted this recipe from 'bakeplaysmile.com' with slight adjustments to suit my baking preference.

My Salad - A Twist Of Fusion

Bought a packet of Butterhead Lettuce yesterday, and, telling myself that I am going to have Salad for my lunch.  I have used up all my homemade Salad Dressings.  As usual, when I put on my thinking cap, I will start opening and closing my fridge doors, take a peek, give a thought and... then, my eyes caught the two rolls of leftover Lobak (Five-Spice Meat Rolls), and that very instant it reminds me of the Japanese Cucumbers which I bought yesterday together with the Butterhead Lettuce.  I told myself 'This is just PERFECT!'  Let me make today's Salad special, A Twist Of Fusion!

Few simple ingredients:

• Butterhead Lettuce
• Lobak (Five-Spice Meat Rolls) - fried with oil, drain and cut diagonally
• 1 Japanese Cucumber (sliced diagonally)
• Sambal Belacan/Shrimp Paste (I always have this homemade sambal belacan in my fridge) to obtain the recipe, click here

2 simple steps:

1. Arrange the Butterhead Lettuce, Lobak and Cucumber onto a serving dish.
2. Spoon sambal belacan or shrimp paste onto a small serving dish.
3. The Salad is ready to be served! Yum-Yum...

Ayam Masak Merah (Chicken in Spicy Tomato Sauce)

Ingredients: (serves 2)

2 whole chicken legs (separate thighs and drumsticks)

1/2 tbsp. tumeric powder

1/2 tsp. salt

2 tbsp. cooking oil

Spice Paste: (blend into paste)

1/2 onion (peeled and roughly chopped)

2 garlic cloves (peeled)

3 dried chilies (cut, remove seeds and soak in hot water, drain)

1/2" ginger (peeled and roughly chopped)

1/2" galangal (peeled and chopped)

1 stalk lemongrass (white part only - chopped)

Other Spices:

1 stalk lemongrass (green part only, leave it whole)

1 star anise

1/2 tsp. ground cinnamon

For the sauce:

150ml. water

1 1/2 tbsp. tomato paste

 1 1/2 tbsp. tomato ketchup

1/2 tsp. granulated sugar

1/2 tsp. salt (to taste)

1 large tomato (cut into large chunks)

Garnish: Parsley leaves

Methods:

1. Pan-fry the chicken: Rub tumeric powder and salt all over the chicken thighs and drumsticks.  In a heated skillet add 2 tablespoon of cooking oil.  When the oil is hot enough, pan fry the chicken until they are golden, turn the chicken over in between.  This step will not cook the chicken, it is only to brown the chicken.  Remove from oil and set aside.
2. In the same skillet, remove any excess oil, but leave 1 tablespoon in the skillet.  When oil is heated up, add the spice paste and stir-fry until fragrant, about 3 minutes.  Add lemongrass stalk and star anise.  Continue to stir fry for another minute.  Add tomato paste and ketchup and stir fry for quick few seconds.  Then add water, followed by sugar, salt and cinnamon powder.  Stir to mix everything.  Make sure to scrape the bottom of the skillet to make sure nothing is stuck at the bottom.  Add the pan-fried chicken and bring to a simmer.  Close the lid and lower the heat to simmer and let the chicken braised until they are cooked through and tender; stirring and turning the chicken over often.  Stir in tomato pieces and continue to cook until the tomatoes started to soften, but not turning into a mush.  Taste for correct seasoning.  Add more salt and/or sugar as needed.  It should be savory and spicy.
3. Remove onto a serving dish and garnish with some fresh parsley leaves.
4. The dish is ready to be served!

I adapted this recipe from 'whattocooktoday.com' with slight adjustments to suit my cooking preference.

Fruits and Vegetables Salad with Yogurt Ranch Dressing

 

Ingredients:

(A)  Salad

• Butterhead Lettuce (washed and torn to rough pieces)
• Plum (washed and cubed)
• Japanese cucumber (washed and sliced)
• Kiwi (peeled and cubed)

(B)  Yogurt Ranch Dressing

• 2 tbsp. plain yogurt
• 1/2 tbsp. olive oil
• 1/2 garlic (peeled and finely minced)
• 1/4 tsp. dried parsley
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/2 tsp. yellow mustard
• Dash of ground black pepper
• Dash of salt (to taste)
• 1 tsp. sugar
• Milk, to thin out the dressing

Methods:

1. In a large bowl, mix in all the salad ingredients (vegetables and fruits).
2. For the dressing, add all the ingredients into a small bowl, whisk to mix and place in the fridge until time of serving.
3. To serve, drizzle dressing over the salad, toss to mix and enjoy!

I adapted this Yogurt Ranch Dressing recipe from 'recipetineats' with adjustments to suit my preferences.

Pumpkin Swirl Butter Cake

I still have some leftover pumpkin in the fridge, so decided to try out this recipe, which I came across recently.  The outcome is so yummylicious, and I love the soft and light texture of the cake.  By just adding 2 tablespoons of the cake mixture with some cocoa powder, and dallops it on top to make the swirl, it really brings the cake to the next level... 

Ingredients:

150g. unsalted butter (softened, room temperature)

90g. caster sugar (I reduce, if you prefer sweet add up to 120g.)

3 eggs (lightly beaten)

140g. mashed pumpkin

50g. milk

200g. plain flour (sifted)

2 1/2 tsp. baking powder (sifted)

1/8 tsp. salt

1 tbsp. cocoa powder (sifted)

Pumpkin Seeds

Methods:

1. Grease and line an 8" x 8" pan.  If you prefer slightly thicker cake, can use a slightly smaller cake pan.
2. In a medium bowl, whisk to combine eggs and milk.  Set aside.
3. Add all sifted plain flour, baking powder and salt in another bowl and set aside.
4. In a stand mixer, beat butter and sugar until light and fluffy.  Add in half of the egg mixture and beat until combined.  Mix in 1/3 of the dry ingredients, beat just till no traces of flour can be seen.  Add the remaining egg mixture and beat to combine.  Then add in another 1/3 of dry ingredients and mix until no traces of flour can be seen; mix in mashed pumpkin; and add the last remaining of dry ingredient, until well combined.  
5. Remove 2 tablespoons cake batter into a bowl and mix in cocoa powder.
6. Pour remaining cake batter into prepared pan.  Smooth batter on top.
7. Drop dallops of cocoa mixture on top and make swirl patterns.  Top with pumpkin seeds.
8. Bake in a preheated oven of 170 degree Celsius for about 30 minutes, or until a skewer inserted in the center comes out clean.  Adjust the baking time if you are using a smaller cake pan.
9. Let cool completely on wire rack before storing in containers.  Taste better overnight.  However, I couldn't help myself to a slice of it once cooled.

I adapted this recipe from 'cherienoms.com' with slight adjustment to suit my baking preference.

Kung Pao Chicken

Ingredients: (serves 2)

300g. chicken breast (boneless and skinless, cut into bite-sized cubes)

2 tbsp. roasted peanuts

6 dried chilies (seeded, halved)

3 slices ginger (peeled)

1 clove garlic (peeled and sliced diagonally)

2 tbsp. cooking oil

1/2 sprig spring onions (cut into 1" length)

Marinade:

1/2 tbsp. cornflour

1 1/2 tsp. light soy sauce

3/4 tbsp. Shaoxing Wine

1/2 tsp. oil

Sauce:

3/4 tbsp. light soy sauce

1/2 tsp. dark soy sauce

3/4 tsp. sugar

Dash Chinese black vinegar

2 tbsp. water

3/4 tsp. cornflour

Methods:

1. Pat chicken dry with kitchen paper and mix with the marinade for 30 minutes.
2. In a small bowl, mix sauce ingredients and set aside.
3. In a heated wok add 1/2 tablespoon oil, stir-fry marinated chicken until 70% cook, dish and set aside.
4. In a clean heated wok, add 1 1/2 tablespoon oil, saute ginger and garlic, then add dried chilies and fry until aromatic.  Add in chicken, stir-fry until the chicken are cooked through, add sauce, stir until well coated.  Stir in the peanuts and spring onion.  Remove from wok into a serving dish.
5. Serve!   

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

Yogurt Ranch Dressing

I give a try on this Salad Dressing, and it's a 'Thumbs Up' from me.  Important for me is that it is not too sour, and it blends well with the salad ingredients.

Ingredients: 

1/3 cup plain yogurt

1 tbsp. olive oil

1/2 garlic (peeled and minced)

1/4 tsp. dried parsley

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. yellow mustard

Dash of salt

1 tsp. granulated sugar

Dash ground black pepper

Dashes of milk (to thin out the dressing)

Methods:

• In a bowl add in all the ingredients and whisk to combine.  
• Cover and leave it in the refrigerator.

I serve this dressing with my salads of:

• Butterhead lettuce
• sliced apples
• sliced cucumbers
• boiled sweet potatoes

It is indeed 'Simple Yet Yummylicious' and HEALTHY!

Roasted Pumpkin with Lemon Yogurt Sauce

Ingredients: (serves 1)

300g. pumpkin (skin on and seeds in weight)

1/2 tbsp. olive oil

1 garlic (finely minced)

Dash of salt and pepper

Lemon Yogurt Sauce:

2 tbsp. plain yogurt

1/2 garlic clove (finely minced)

1/4 tbsp. lemon juice

1/4 tbsp. olive oil

Dash of salt and pepper

Sprinkling and garnishes:

Half handful roasted cashew nuts

Some coriander leaves (roughly chopped)

1/4 tsp. paprika

Methods:

1. To prepare pumpkin, peel, deseed and cut pumpkin into 1" cube.  Place pumpkin in a bowl, add garlic, salt, pepper and olive oil.  Toss well using a spoon.  Spread pumpkin on a tray (line with parchment paper, if necessary, but I did not).  Roast in a preheated oven of 220 degree Celsius for 20 minutes.  Turn pumpkin pieces, then roast a further few more minutes until nicely colored but holding its shapes, rather than being a mushy mess. I use a fork to prick on the pumpkin to confirm its doneness.
2. To serve, pile pumpkin in a round on a plate.  Drizzle over yogurt sauce, sprinkle with paprika, cashew nuts and coriander.  Tip: Dress and garnish just before serving.

This recipe is adapted from 'recipetineats' with slight adjustment to suit my cooking preference.

Udon Noodle Soup

This simple udon noodles soup is so comforting, and it is something to opt for if and when you prefers a simple and quick-fix meal on a busy weeknights, or on a relaxing day ~ smile ~ 

Ingredient: (serves 1)

1 portion udon noodles

2 cups water

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

2 slices ginger (peeled)

2 cloves garlic (peeled and smashed)

2 pcs. dried shiitake mushrooms (soaked and sliced)

1 chicken thigh (boneless and skinless, sliced into bite-sized)

1 sprig spring onion (sliced)

1/2 tbsp. light soy sauce, and 1/2 tsp. (divided)

1 tbsp. cooking oil, and 1 tsp. (divided)

Dash of salt and pepper (to season chicken)

1/2 tsp. cornflour 

1/2 tbsp. mirin

Methods:

1. Season chicken with dash of salt and pepper, add 1 tsp. oil and 1/2 tsp. cornflour, mix to combine and set aside.
2. In a heated pot add water, ginger and 1/2 tbsp. light soy sauce, bring to a boil; once simmer cover and continue simmering in low heat for a few minutes.  Add chicken stock granules and taste for correct seasoning.  Off the heat.
3. In a heated wok, add 1 tbsp. cooking oil, add garlic and allow the smashed garlic cloves to crisp up in the oil about 2 minutes.  Be careful not to burn the garlic.  Add chicken to pan in one layer.  Don't move the chicken, sear until browned on one side and then stir. During this process move the garlic on top of the chicken so it doesn't burn.  Remove the chicken and garlic from the pan into a bowl and set aside (this prevents the chicken from drying out while the shiitake mushrooms are cooking).  Add slice shiitake mushrooms and cook until they are tender.  Stir in mirin and 1/2 tsp. light soy sauce and cook for another minute.  Stir the chicken and garlic back in.  Remove from heat.
4. In the mean time, cook the udon noodles according to package directions, drain and place in a serving bowl.
5. Pour the hot soup over the noodles, and top with the chicken and mushroom mixture.  Garnish with spring onions and serve.

I adapted this recipe from 'The Woks of Life' by Sarah, with slight adjustments to suit my cooking preference.

Mini Fluffy Pancakes

These Mini Pancakes are most appealing to my taste buds, not only for the kids, but for me as well.  I enjoys popping them into my mouth as it is, without any topping.  In this recipe it only calls for 2 tablespoon of caster sugar, but 1 just add 1 tablespoon.  Feel free to add more if you have a sweet tooth, or served with drizzles of honey or maple syrup, or any fruit sauce or with fresh fruits.  Ready to try this cute mini fluffy pancakes???

Ingredients:

1 1/4 cups plain flour (sifted)

1 1/2 tsp. double acting baking powder (sifted)

1 cup milk (at room temperature)

1 tbsp caster sugar

1 tbsp. corn oil

2 large eggs, separated (at room temperature)

Pinch of salt

Methods:

1. In a bowl, combine flour and baking powder, and set aside.
2. In another bowl, whisk egg yolks, sugar and milk together until thoroughly combined.  Then stir in corn oil and mix well.
3. Gradually beat in the sifted dry ingredients and mix until a smooth batter is formed.  Do not over-mix.  Set aside.
4. Using a stand mixer, whisk egg whites with salt until they form soft peaks.  Then gently fold into the batter (3) and use a whisk to roughly incorporate.  After that, change to a rubber spatula to continue the folding until the batter is well incorporated.
5. Pour mixture into a refillable plastic bottle, and it is now ready to use.
6. Heat a non-stick pan on medium-low heat (not smoking hot).  Pour some cooking oil into a small bowl, fold the kitchen paper, dip lightly into the oil and wipe the pan to coat.  I oil the pan after every batch.
7. To make mini round shaped pancakes, hold the plastic bottle upright and squeeze the batter with gentle pressure.  The batter will spread out a bit.  Stop squeezing once you get your required size of the pancakes.  
8. Cook the pancakes on one side until bubbles form, loosen with spoon, flip over and continue to cook the other side until lightly brown.  These mini pancakes cooks real fast.  Once it's done, remove from pan onto a large flat plate.  Refrain from pressing the pancakes with the spatula.  Repeat until all the batter is finished.

I adapted this recipe from 'food-4tots.com' with a slight adjustment to suit my cooking preference.

  

Stir-fried Cellophane Noodles or Glass Noodles

Cellophane Noodles or Glass Noodles are my grandson's favorite, either cooked as soup or stir-fried.  All of a sudden, I come to realize that I haven't been cooking cellophane noodles for quite a while.  The thought of it came at the right time as I was thinking of what to cook for my lunch, few days ago.  Brushing aside my thinking cap, I decided to stir-fry cellophane noodles with some of my favorite ingredients.  This is my lunch...

Ingredients: (serves 1)

1 portion of cellophane/glass noodles (soaked and drained)

1 egg (lightly beaten)

1 cup white and purple cabbages (sliced)

1" carrot (peeled and shredded)

A few pieces of black wood ear mushrooms (soaked, cut off the hard patch, tear into smaller pieces, not too small according to your preference)

1 dried shiitake mushroom (soaked, cut off tip and sliced)

Some prawns (peeled and deveined)

1 shallots (peeled and sliced)

2 cloves garlic (peeled and chopped/sliced)

Dash of chicken stock granules (to taste)

1 tbsp. light soy sauce

Dash of ground white pepper

2 tbsp. cooking oil

2-3 tbsp. water

Methods:

1. In a heated wok add 1 tbsp. cooking oil.  Pour in the egg and let it set for a while, then use the spatula to break up egg into pieces.  Dish onto a plate and set aside.
2. Add the remaining oil into the same wok, saute shallots and garlic, then add in shiitake mushrooms, prawns, stir to combine, gradually add in the carrot, cabbages and black fungus.  Stir-fry until all the ingredients are well combined.  Add dash of chicken stock granules and the cellophane noodles, water and light soy sauce, stir to mix. Finally, add in egg and white pepper.  Give it a final mix, remove from heat and dish onto a serving plate.
3. Lunch is served! 

My Simple Fried Rice (Recipe 1)

Every household have their own styles of Fried Rice; in terms of ingredient used, their favorite sauces to suit their taste buds, some prefers their fried rice to be just plain white in color, while some prefers to have a dark coating of dark soy sauce on their rice, and many other preferences.  Even a plate of fried rice with egg is as delectable.

Frankly speaking, as long as fried rice is concern, I don't have just one specific recipe to go for.  Today, I am sharing one of my fried rice recipe which I cooked recently.  It is indeed 'Simple Yet Yummylicious.'

Ingredients: (serves 1)

1 portion of cooked rice

1/2 onion (peeled and sliced)

3 cloves garlic (peeled and sliced)

1 Chinese Sausage/Lap Cheong (soaked in hot water for a quick minute, peel off the sausage casing and cut into cubes)

1/4 cup frozen mixed vegetables

1 tbsp. cooking oil

Seasonings:

1/2 tsp. chicken stock granules

3/4 tbsp. oyster sauce

Dash of ground white pepper 

Methods:

1. In a heated wok add cooking oil.  
2. Saute onion and garlic until fragrant, then add the Chinese Sausage.  Continue to stir-fry for 1 minute, add in the mixed vegetables, stir to combine, and add the rice, stir and press with a spatula to break up some of the rice that is clump together.  Stir in the chicken stock granules, oyster sauce and white pepper.  Once all the ingredients are well combined, turn of heat.
3. Dish onto a serving plate and enjoy!   

Notes:

• I prefer to add more onions and garlic to my fried rice as it adds more flavor and I am also a fan of onions and garlic.  For those who don't much like them, you can reduce them in your cooking.
• If you like egg on your fried rice, just go for it.  This time around, I am not adding any egg.

Festive Corn 'n' Broccoli

As mentioned in my earlier post, this side dish is to serve with the 'Juicy Boneless Chicken Breast.'

Ingredients: (serves 2)

1 bowl broccoli florets

1/2 cup corn kernel

1 slice ham (cut into strips)

1 tbsp. unsalted butter (cubed)

1/2 tsp. dried parsley

Dash of salt (to taste)

1/2 tsp. garlic powder

Dash of ground white pepper

Methods:

1. In a medium heated pan, add butter and broccoli, and stir-fry for a quick few minutes.  Add in the corn, ham and stir in dried parsley, salt, garlic powder and pepper.
2. Cover and cook until broccoli is tender but not too soft.  In between stir occasionally.
3. Remove from pan into a serving bowl/dish.  Serve immediately.

This recipe is adapted from 'Taste of Home' by Lucile Throgmorton, Clovis, New Mexico with slight adjustment to suit my cooking preference.

Juicy Boneless Chicken Breasts

As usual, once a while I will opt for something different than the normal Chinese meal for our dinner.  This means, no rice and it is something which I prefers hehe..  Today, I am trying out this Boneless Chicken Breast recipe, with a side dish of 'Festive Corn 'n' Broccoli,' and the full recipe will be upload in my next blog post.

Ingredients: (serves 2)

3 pieces chicken breast (skinless and boneless)

1/2 tbsp. olive oil

2 garlic cloves (finely chopped)

3/4 tbsp. honey

Dash smoked paprika

1 tbsp. lemon juice

Salt (to taste)

Dashes ground black pepper

1/2 tbsp. parsley (chopped) - to garnish on the chicken when serving

Lemon wedges - for serving

1 fresh sweet corn, halved and coat with some butter

Methods:

1. Pat dry chicken breast.  Score the bottom of the chicken with few slices.
2. Drizzle olive oil on the chicken, add garlic and rub all over the chicken, both sides.
3. In a small bowl add honey, paprika, lemon juice, salt and pepper; stir to mix, then add to the chicken breast, rub both sides to ensure evenly coated.  Set aside for 15 minutes.
4. Transfer chicken to a baking dish.  Bake in a heated oven of 200 degree Celsius for 20 minutes, or until the side of the chicken are cooked through. Half way through baking, about 10 minutes I place the corn into the oven to bake along side with the chicken breast.  I continue to bake for another few more minutes, until the surface of the chicken breast becomes lightly charred.
5. Remove from oven onto a serving dish, topped with parsley and lemon wedges.  Drizzle the juice from the pan over the chicken breast, squeeze lemon juice over the chicken and serve with a side dish.

This recipe is adapted from 'rasamalaysia.com' with some adjustment to suit my cooking preference.

Apple Smoothie

 

Ingredients: (serves 1)

1 apple (peeled, cubed and frozen)

1 medium banana (peeled, sliced and frozen)

1 tbsp. Nestum (original)

2 tbsp. Greek Yogurt

1/2 cup milk

Dash of ground cinnamon

Methods:

1. Add all ingredients into the blender bowl and blend until smooth.
2. Transfer in serving glass and serve immediately.

This recipe is adapted from 'whiskaffair.com' with slight adjustment.

Lobak (Five-Spice Meat Rolls)

This Lobak dish, which is a popular Nyonya Dish in Penang, is also a very popular Chinese dish throughout Malaysia. In Kuching, it is popularly known as 'Ngo Hiang.'  I master this favorite dish from my late mother-in-law, and my children loves it very much, with flavors of childhood.  However, today I am trying out this Nyonya recipe as it is much simpler, and with just a few ingredients, me and my hubby gets to enjoy these five-spice meat rolls for dinner.

Ingredients: (makes 6 rolls)

225g. pork tenderloin (cut into 1" thin strips)

7 medium prawns (peeled, deveined and roughly cut)

1/2 tsp. five-spice powder

1/4 tsp. salt

Dashes of ground white pepper

1/2 tsp. sweet dark soy sauce

1/2 tsp. sesame oil

1 sprig spring onions (finely sliced)

1/2 egg

1 beancurd sheet (cut into 7"x7" squares, wipe with damp cloth before wrapping)

Enough cooking oil (for deep-frying)

Methods:

• Combine pork with prawns and all the other ingredients, except beancurd sheet and cooking oil.
• Spoon generous amount of marinated meat mixture onto a piece of beancurd sheet, leaving an inch uncovered on each side.  Roll neatly into a cylinder.  Place seam side down onto a plate.  Repeat until all the meat is used up.  

• In a heated pot add enough cooking oil.  Once the oil is hot enough, add the meat rolls, turning while frying until golden brown.  If the oil is too hot, reduce the heat a bit as we don't want to burn the outside while the inside is still uncooked.
• Remove the cooked meat rolls and drain on kitchen paper.
• To serve, slice diagonally and place them on a serving plate.
• Serve with sweet chili sauce.

This recipe is adapted from 'Malaysian Chinese Kitchen' with slight adjustment to suit my cooking preference.

Slow Cooker Asian BBQ Drumsticks

Ingredients:

700g. chicken drumsticks

1/4 cup tomato ketchup

1/4 cup sweet chili sauce

1 tbsp. brown sugar

1 tbsp. honey

1/2 tbsp. Worcestershire Sauce

1/2 tbsp. dark sweet soy sauce

1 garlic cloves (grated)

Chili Lemon/Lime Sesame Sprinkles:

Finely grated zest of 1/2 lemon/lime

1 tsp. toasted black sesame seeds

1 tsp. toasted white sesame seeds

1/4 tsp. chili flakes (to taste)

1/4 tsp. salt

Methods:

1. In a bowl add tomato ketchup, sweet chili sauce, brown sugar, honey, Worcestershire Sauce, dark sweet soy sauce and garlic cloves.  Stir to combine.  Place the chicken drumsticks into the bowl of the slow cooker, add the sauce ingredients and mix to coat the chicken evenly.  Slow cook on high for 3 hours or on low for 6 hours.
2. Mix the ingredients for the chili lemon sesame sprinkles in a small bowl and set aside in the fridge until ready to serve.
3. To grill the chicken, preheat oven to 220 degree Celsius.
4. Transfer the chicken to a baking tray (lined with foil if you prefer, I did not).  Transfer the braising sauce left in the slow cooker to a saucepan over high heat.  Simmer until the sauce is thick enough to coat the back of a spoon.  Remove from heat.
5. Brush the chicken with the thickened sauce.  Cook under the hot oven for 3 minutes, then turn over and brush the other side with sauce.  Grill for another 3 minutes.  Remove the chicken onto a serving plate.  Sprinkle the drumsticks with the chili lemon sesame mixture and serve.

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

Honey Yellow Mustard Garlic Chicken

Ingredients: (serves 2)

2 pieces whole chicken legs (deboned and skin on)

1 pinch salt

Dashes of ground black pepper

2 1/2 tsp. cooking oil

4 cloves garlic (finely chopped)

3 tbsp. honey

3 tsp. Yellow Mustard

1/4 cup water

1 pinch salt

Methods:

1. Sprinkle some salt and black pepper on both sides of the chicken.
2. Heat up a skillet on medium heat, add 1 1/2 tsp cooking oil.  Pan-fry the chicken on both sides until cooked.  Discard fatty oil (if any) but save the juice from the chicken.  
3. Heat up a clean pan with the remaining 1 tsp. cooking oil and saute the garlic until slightly browned.  Add the honey, yellow mustard, water and salt.  Stir to combine well.  Transfer the sauce into the skillet (2), turn back the heat on the skillet and stir to make sure that the chicken is nicely coated with Honey Yellow Mustard sauce.  Remove from heat and serve immediately.

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

Honey Lemon Chicken Wings

Ingredients:

500g. chicken wings (drumettes, wingette and tips)

2 tbsp. cornflour

Oil for deep-frying

Toasted white Sesame seeds (to sprinkle)

Marinade:

1/2 tbsp. light soy sauce

1 tsp. chicken stock granules

1/2 tsp. sugar

Honey Lemon Sauce:

3 tbsp. honey

Zest of 1/2 lemon

1 1/2 tbsp. lemon juice

1 tsp. cornflour mix with 1 tbsp. water

Methods:

1. Combine chicken wings with marinade ingredients.  Mix well with hands and massage marinade into the wings.  Set aside.
2. To make honey lemon sauce, combine honey, lemon zest and lemon juice in a small saucepan over medium heat.  Bring to simmer for a minute.  Then pour in the cornflour mixture and stir vigorously until thick.  Remove from heat and set aside while cooking the wings.
3. In a heated wok, add oil of 1/3 capacity.
4. Place cornflour in a large shallow dish.  Add half chicken wings and toss to coat.  Pat excess flour from each wings before placing them gently into hot oil.  Cook wings until golden and crisp.  Drain on paper towel and repeat with remaining wings.
5. While wings are still warm, place them in a large bowl.  Add honey lemon sauce and toss until well coated.  
6. Remove the wings and arranged them on a flat dish, sprinkle the sesame seeds over the top. 
7. Serve.

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

Banana Yogurt Smoothie

 

Ingredients: (serves 1)

2 medium bananas (peeled and sliced)

3 tbsp. yogurt

1/4 cup milk

1/2 tbsp. honey

1/2 cup crushed ice

Methods:

1. Place all ingredients into a blender bowl.  Blend until smooth.  Add more milk if it is too thick for your liking.
2. Pour into glass and enjoy!

I adapted this recipe from 'Marsha's Baking Addiction' with slight adjustment.

My Mix and Match Udon Noodle Soup

After cracking my head on what to have for my lunch one morning, as usual opening and closing the fridge door, finally, I decided to cook myself a bowl of 'mix and match Udon noodle soup'.  The name 'mix and match' derived from the different types of ingredients which is available: (1) a leftover portion of Udon which is just enough for me; (2) chicken breast, recently I baked a whole chicken but keep the breast aside for making Salads; (3) just bought a roll of pink-swirl narutomaki fish cake; (4) I always have dried shiitake mushrooms in my pantry, so just make use of one to enhance the flavor; (5) add some green vegetable to balance the meal; (6) spring onion for garnish; and (7) not forgetting the soup base is from my recent 'slow cooker bone broth.'  So, by putting everything together I come up with this simple yet yummylicious bowl of Udon noodle soup.

The Slow Cooker Bone Broth recipe can be obtain here

Few simple steps:

• In a heated pot with water, boil the vegetable, dish and drain.
• Using the same pot and water, boil Udon, once it loosen, dish into a serving bowl.
• Slice the pink-swirl narutomaki fish cake and set aside.
• Shred the chicken breast.
• For the soup base, I take it out from the freezer to room temperature until time of cooking.  Scoop the required amount of soup into a pot and let it comes to a boil.  Add the shiitake mushrooms and continue simmer for 1-2 minutes.  Taste for correct seasoning.  I add chicken stock granules, as I did not season the bone broth.  Remove from heat.
• Arrange the ingredients on top of the Udon noodles, pour the soup or broth over, garnish with spring onion, and lunch is served!

Vietnamese Style Chicken Salad

 

Ingredients: (serves 1)

1/4 cup chicken breast (cooked and shredded)

1/4 carrot (finely julienne)

1/2 cup cabbage (finely shredded)

Some onion (thinly sliced)

1/2 tbsp. spring onion (finely sliced) - I did not use

1/4 long red chili (finely sliced)

1/2 tbsp. roasted peanuts (crushed)

1/2 tbsp. fried shallots

Crispy Wanton (3 wanton sheets, cut into strips and fried in oil)

Dressing: (whisk together in a bowl and set aside)

1/2 tbsp. honey

1/2 tbsp white vinegar

1/2 tbsp. fish sauce

Methods:

1. Place chicken, carrot, cabbage, onion, spring onion (if using), chili and peanuts in a large bowl.
2. When ready to serve, add fried shallots into the bowl and pour over dressing.  Mix until well combined.  Pile onto a serving plate.  Add crispy wanton strips over the salad.
3. Serve immediately.

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

Chicken Pad See Ew

 

Ingredients: (serves 2)

2 portions Udon Noodles

1 tbsp. cooking oil

2 garlic cloves (roughly chopped)

100g. chicken thighs fillet (thinly sliced)

1 egg (lightly whisked)

140g. broccoli florets (boiled)

1 1/2 tbsp. light soy sauce

1 tbsp. dark sweet soy sauce

Ground white pepper

Methods:

1. To cook Udon noodles: bring water to a boil, add udon noodles, use a tong to gently shake the noodles until it comes apart.  Dish and drain.
2. Heat oil in a wok, saute garlic until fragrant.  Then add chicken, stir-fry until almost cook; pour in egg and allow to set for a minute before breaking up with a spatula.  Add udon and broccoli, follow by light soy sauce and dark sweet soy sauce.  Stir-fry until the noodles are well coated.  Sprinkle generous amount of white pepper.  Add more light soy sauce to taste, if needed.
3. Dish onto a serving bowl and serve with my homemade Pickled Chilies.

This recipe is adapted from 'Mama Noi' with slight adjustments to suit my cooking perferences.

Filipino Pork Adobo

Ingredients: (serves 2)

300g. pork belly (remove skin, washed and cut into 1/2" cube)

1 tbsp. cooking oil

1/2 onion (cut into thin wedges)

3 garlic cloves (finely chopped)

Dash of chili flakes

Pinch of salt

Water for cooking

100ml. coconut milk

1/2 tbsp. brown sugar

Garnish:

1/2 chili (thinly sliced)

1 sprig spring onion (thinly sliced)

Marinade:

3 tbsp. vinegar

3 tbsp. light soy sauce

2 dried bay leaves

1/4 tsp. white peppercorns (whole)

Methods:

1. Marinate pork belly with marinade ingredients in the fridge for at least 30 minutes.  I marinate mine for few hours.
2. To cook, drain pork, reserving the marinade.  Pat pork dry with paper towel.  Heat 1/2 tbsp. cooking oil in a large pan over high heat.  Cook the pork in batches until golden brown.  Transfer to a plate and set aside.
3. Place the same pan back on medium high heat and add the remaining 1/2 tbsp. oil into pan.  Add onion, garlic and chili flakes.  Season with a pinch of salt.  Turn the heat to medium and cook, stirring until onion softens.  Add pork, reserved marinade and 1 cup water.  Cover and reduce heat to low and simmer for 30 minutes, stir in between to let the pork cook evenly.  Add more water if needed.
4. Add brown sugar and coconut milk, cook uncovered until the pork is tender and the sauce reduced.
5. Dish onto a serving plate, garnish with spring onion and fresh chili.
6. Serve with a plate of hot and fluffy rice.

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

Sesame Chicken

 

Ingredients: (serves 2)

250g. chicken breast (cut into thin strips)

3/4 cup plain flour

Cooking oil (for frying)

1/2 tbsp. toasted white sesame seeds (for garnish)

Sauce:

1/4 cup water add with 1/4 tsp. chicken stock granules

1 1/2 tbsp. white vinegar

2 tbsp. granulated sugar

1 tbsp. light soy sauce

1 tsp. cornflour dissolves in 2 tbsp. water

Marinade:

1 tbsp. light soy sauce

1 clove garlic (peeled and grated)

1/2 egg white

1/2 tsp. sesame oil

Methods:

1. In a medium bowl add all the sauce ingredients, except cornflour mixture.  Stir to combine.
2. In a bowl add chicken and the marinade ingredients.  Toss well and let it sit for 10 minutes.  I marinate mine for few hours.
3. In a large deep plate add plain flour.  Add chicken pieces together with the marinade.  Use your hands to pat and press the liquid and flour together around the chicken to form a craggy coating.
4. To deep fry chicken, add cooking oil to a heated pan.  Shake off excess flour from the chicken pieces and fry in the heated oil until golden and cooked through.  Drain on kitchen paper.  Fry the chicken in few batches, do not over-crowd the pan.  
5. In a clean heated wok, add the sauce ingredients in (1).  Simmer about 1 minute to allow sugar to dissolve.  Then add in cornflour mixture.  Cook until thicken, then add chicken pieces and toss until evenly coated.  Remove into a serving dish.  Sprinkle sesame seeds to serve.

I adapted this recipe from 'Marion's Kitchen' with a slight adjustment to suit my cooking preference.