Pineapple Chicken and Rice

 

Ingredients: (serves 2)

1 small bowl chicken breast (cubed)

1/2 cup pineapple (cubed)

1/2 onion (peeled and chopped)

2 cloves garlic (peeled and chopped)

1/2 red capsicum (diced)

3/4 cup Basmati rice (washed, soaked for about 15 minutes and drained)

1 cup chicken stock/water + 2 tablespoons

1/2 tbsp. light soy sauce

1/4 tsp. ginger (peeled and finely chopped)

Chicken stock granules and ground pepper (to taste)

1 tbsp. cooking oil (separate)

Some spring onion (sliced, for garnish) 

Methods:

1. In a wok, heat 1/2 tbsp. of cooking oil over medium heat.  Add the chicken cubes and cook until golden brown and cooked through.  Remove the chicken and set aside.
2. In the same wok, add in 1/2 tbsp. of cooking oil, add onion, garlic and red capsicum.  Cook until the vegetables are almost softened.  Add in pineapple and cook for an addition 2 minutes.
3. Stir in the Basmati rice, light soy sauce, ginger, chicken stock granules and pepper until well mixed.
4. Scoop the rice into the pot of a rice cooker.  Add in chicken stock/water and give it a stir to mix.
5. Cover the pot, switch on the rice cooker and let it cook until done.
6. Return the chicken to the cooked rice, mix well and put the lid back, and continue to let it in 'warmed' mode until time of serving.
7. To serve, scoop the rice into individual plate, garnish with spring onion and let's eat.

I adapted this recipe from 'chef gordon ramsay' by Zap with few adjustments to suit my cooking preference.

Stir-fried Bok Choy with Minced Chicken

 

Ingredients: (serves 2)

1/2 cup minced chicken (mixture of breast and thigh chicken)

1 packet Bok Choy (trimmed, washed and drained)

2 cloves garlic (peeled and chopped)

1 tsp. ginger (peeled and chopped)

1 tbsp. cooking oil

Dash of sesame oil

3/4 tbsp. light soy sauce

3/4 tbsp. oyster sauce

1/2 tbsp. Shaoxing wine

1/4 tsp. chicken stock granules

1/4 tsp. ground pepper

Few tablespoons of water

Ingredients:

1. In a heated wok over medium high heat, add cooking oil.  Add the minced chicken and cook until browned, breaking it up with a spatula.
2. Add the chopped garlic and ginger, and cook until fragrant.
3. Stir in the light soy sauce, oyster sauce and Shaoxing wine, chicken stock granules, pepper and water.  Cook for a quick minute.
4. Add in Bok Choy and stir-fry until wilted but still crisp tender.  (depending on individual's preference)
5. Drizzle dash of sesame oil and give it a quick stir.
6. Switch off heat and remove it onto a serving dish.

This recipe is adapted from 'Homemade Recipes' with a slight adjustment to suit my cooking preference.

Stir-fried Linguine With Prawns & Chicken

 

Ingredients: (serves 2)

(A)

10 prawns (peeled and deveined)

Some thinly sliced chicken breast

Some sliced carrot

A bowl of thinly sliced cabbage

2 cloves chopped garlic

1/2 tsp. chopped ginger

2 portions of Linguine (cooked)

Cooking oil

Some chopped spring onion (for garnish)

(B)  Sauce (mix in a small bowl)

1 1/2 tbsp. oyster sauce

3/4 tbsp. light soy sauce

1 tsp. sesame oil

Dash of chicken stock granules (to taste)

2 tbsp. water

a pinch of ground black pepper

Methods:

1. Season prawns with a bit of salt and pepper, and set aside.
2. Heat a wok or skillet over high heat, add 1 tablespoon of cooking oil.  
   Swirl to coat, then add prawns.  Spread prawns evenly and sear  both sides until cooked.  Turn off the heat, remove the prawns onto a plate and set aside.
3. In the same wok or skillet, heat over medium high heat, add 2 tablespoons of cooking oil.  Saute garlic and ginger until fragrant.  Add cabbage and carrot.  Stir fry until vegetables are soften.
4. Add linguine and the sauce mixture.  Stir fry until noodles soaked up the delicious flavors from the sauce and no moisture at the bottom of the wok, about 1 to 2 minutes.
5. Add cooked prawns and stir everything together until well combined.
6. Remove from wok onto a serving plate and garnish with chopped spring onions.
7. Serve!!

I adapted this recipe from 'Crockpot Recipes' by Wisale Wisale, with slight adjustments to suit my cooking preference.

Soft Fruit Cake

 

Ingredients:

150 g. unsalted butter (room temperature)

85 g. caster sugar

3 medium eggs

3 tbsp. plain yogurt

180 g. plain flour (sifted)

1 tsp. baking powder (sifted)

1 tsp. vanilla extract

1 cup mixed fruits

Methods:

1. In a mixer bowl, mix butter and sugar until creamy.
2. Add eggs, one at a time, mixing for 1 minute after each addition.
3. Mix in plain yogurt until well combined.
4. In a separate bowl place the sifted flour and baking powder and stir to combine.
5. Gradually add the dry ingredients to the wet mixture, in 2 folds; mixing until just combined. I use the mixer on low speed.
6. Fold in half of the mixed fruits gently using a rubber spatula.
7. Pour the batter into a greased 7x7 inch baking pan. Smooth the top.
8. Sprinkle the remaining half of the mixed fruits on top.
9. Bake in a preheated oven of 170 degree Celsius for 25-30 minutes, or until a skewer inserted into the center comes out clean.
10. Allow the cake to cool in the pan before removing it, slice and enjoy!

I am a fan of fruit cake which is less sweet, not overly loaded with fruits and nuts.  This recipe does not contain any nuts.  This is a to-go-to recipe any time if I am thinking of baking one to enjoy and satisfy my taste bud.

I adapted this recipe from 'Siti Marya Hj. Ahmad' with a slight adjustment on the amount of sugar used for my preference.

Loaf Bread With Salted Butter Filling

Another new Bread recipe which I've tried out and the outcome is great!  Would like to share some photos throughout my adventure baking this delicious bread.

Just a small dough ready for proofing

Rolled with cubed butter spread over the dough

After second proofing and ready for baking

Done baking!

Once the bread has cooled down, or even still a bit warm, slice and enjoy.  It's so deliciously yummy!

Click here for the full recipe.