Cucumber and Pineapple Pickle

With the weather getting hotter, coming up with some simple yet yummylicious and appetizing dishes helps in opening up our taste buds.  As I browse through my recipes from this Blog, a dish which I have not prepare for quite a while caught my eyes. Bought a pineapple from the wet market and here comes this slight sour, sweet and spicy Pickle... 

The full recipe can be obtain by clicking this link here.

Sesame Cucumber Salad

 

Ingredients: (serves 2)

1 large Japanese cucumber

1/2 carrot (peeled and shredded)

1 tablespoon white sesame seeds (toasted)

3/4 tbsp. light soy sauce

1 1/2 tbsp. rice vinegar

2 tsp. sesame oil

1/2 tsp. sugar

Small pinch of salt, plus more for drawing out water from the cucumber

Methods:

1. Prepare the cucumber: Wash and slice the cucumber very thinly or use a mandoline.  Place the sliced cucumber in a colander set over a bowl.  Sprinkle with salt and let sit for at least 20-30 minutes to draw out excess water.
2. While cucumbers are draining, prepare the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar and a small pinch of salt.
3. Rinse and drain cucumbers:  Thoroughly rinse the salted cucumbers under cold water to remove the excess salt.  Squeeze gently to remove as much water as possible.  Pat dry with paper towels.  This KEY step is to prevent sogginess.
4. Combine ingredients:  In a medium bowl, combine the drained cucumbers, shredded carrot, toasted sesame seeds.
5. Dress the salad: Pour the prepared dressing over the vegetables.  Toss gently to coat everything evenly.
6. Serve:  Serve immediately for the best texture.  The salad is still good if it sits for a short while, but for ultimate crispness, enjoy right away.

This delicious cucumber recipe is adapted from 'Easy Dessert Recipes' with a slight adjustment to suit my cooking preference.

Pasta Salad

As mentioned in my earlier post, I served my baked chicken with  Pasta Salad.  I am sharing this 'Simple Yet Yummylicious' pasta dish with all my readers out there...

Ingredients:

Cooked pasta, green olives, cucumbers and tomatoes

Salad Dressing:

1/2 cup mayonnaise

1 tsp. Dijon mustard

1 tsp. ketchup

1/4 tsp. Worcestershire sauce

1/2 pinch cayenne papper (or to taste)

Dash of salt (to taste)

1/2 lemon juice

Methods:

1. In a bowl, add in all the ingredients.
2. Whisk with a spoon until thoroughly combined.
3. Spoon the dressing over the salad, mix and serve!

Note:  For the remaining dressing place it into a jar/bottle, cover and keep refrigerated.

I adapted this salad dressing recipe from 'allrecipes' with adjustments to suit my preference.

Healthy Chili Tuna Pasta Salad

I am preparing a healthy side dish to go with my Baked Chicken Drumsticks, from my earlier post.  This side dish is served with loads of butter head lettuce and baby tomatoes.

Ingredients:

1 bowl dry pasta

1 can chili tuna (oil)

1/4 cup green peas

1/4 cup corn kernels

Dash of salt and pepper (to taste)

Butter head lettuce

Baby tomatoes

Methods:

1.  Bring a pot of water to the boil and add some salt and dash of cooking oil.  Add dry pasta and cook according to packet instructions.  Drain and place onto a large bowl.  I add some cooking oil, so the pasta won't stick together.  
2. Place the tuna into a bowl and break it up using a fork.
3. Add tuna, green peas, corn kernels into the pasta.  Season with salt and pepper.
4. Mix thoroughly and serve onto a large plate with butter head lettuce and baby tomatoes.
5. You can garnish with some nuts, if desired.  I did not.

This simple salad recipe is adapted from 'thedevilwearssalad.com' with adjustments to suit my cooking preference.

Fresh Corn Potato Chowder

 

Ingredients: (serves 3)

2 big red potatoes (washed and cubed, leave the skin on)

1/2 cup corns (fresh or frozen)

1/2 tbsp. butter 

1/2 medium onion (peeled and chopped)

1 1/2 cups chicken broth - add a bit more when needed during cooking

1/2 cup cream (divided)

1/4 tsp. salt (to taste)

Dash of ground white pepper

1 1/2 tbsp. plain flour 

1 sprig spring onion (thinly sliced) - for garnish

Methods:

1. In a saucepan/wok, heat butter using medium heat.  Add onion and stir until tender.  Add potatoes, corn, broth, 1/4 cup cream, salt and pepper.  Bring it to a boil.  Reduce heat, put the lid on, and simmer until potatoes are tender.
2. In a small bowl, mix flour and remaining cream until smooth; stir into the soup, and return to a boil, stirring constantly;  cook to stir until slightly thickened, remove from heat.
3. Scoop into individual serving bowls, garnish with spring onion, and serve as it is or with any of your favorite options, such as bread, salad, french fries, roasted vegetables, and so forth.

This recipe is adapted from 'Taste of Home' by Tracy Bivins, Knob Noster, Missouri with slight adjustment to suit my cooking preference.

Tropical Island Chicken Served With Veggies and Fruits

Ingredients: (serves 2)

2 whole chicken legs

2 tbsp. light soy sauce, less salt

1 tbsp. cooking oil

1 tbsp. water

1/2 tbsp. onion powder

1/2 tbsp. white sesame seeds

1/2 tbsp. granulated sugar

2 garlic cloves (peeled and minced)

1/2 tsp. fresh grated ginger

1/4 tsp. salt

Dash cayenne pepper

Methods:

1. In a small bowl combine all ingredients, except chicken legs.  Set aside about 1 1/2 tablespoons for basting; cover and refrigerate.  Pour remaining marinade into a large zip-lock bag.  Add chicken; remove air, seal and turn to coat the chicken with the marinade.  Refrigerate overnight.  In between, I squish the chicken and turn over to ensure even marinating.
2. Take out the chicken and marinade for basting 1 hour before baking/grilling/roasting, and place them on room temperature.
3. Place chicken over a drip pan, skin side up; bake in a convection oven of 180 degree Celsius for about 20 minutes, or when the chicken has browned lightly.  Turn the chicken over and brush with the basting marinade and continue to bake until nicely browned; turn over again, brush with remaining basting marinade; and continue to bake until golden brown.  
4. Remove from oven onto a plate, let it rest for about 5 minutes.
5. Place chicken legs onto a serving dish with lettuce leaves.  
6. Serve chicken with a platter of veggies and fruits of your choice.

I adapted this recipe from 'Taste of Home' by Sharon Hanson, Franklin, Tennessee, with adjustments to suit my cooking preference.

Japanese Corn Potage

 

Ingredients:

3 ear fresh corn

3 cups chicken stock

1 cup milk

1 small onion (peeled and diced)

30 g. unsalted butter

1 tsp. salt (add more to taste)

1 tsp. sugar

2 tsp. garlic powder

2 tsp. chicken stock granules

Garnish: Corn kernels, chopped fresh or dried coriander, cream

Methods:

1. Cut corn vertically, to remove corn kernels.  Reserve the cobs.
2. In a medium pot, add butter, saute onion till soft, about 1 minute.
3. Add corn kernels, corn cobs and chicken stocks.  Bring to a boil and reduce heat, simmering for 15-20 minutes.  I scoop about 1 tablespoon of whole corn kernels and set aside as garnish.
4. Turn off heat and remove corn cobs.  Let soup cool down a bit, then use handheld blender to blend soup until smooth.
5. Turn on heat again, add milk and the rest of the seasonings.
6. Bring to a boil and adjust seasonings.
7. Serve Corn Potage on individual serving bowls, garnish.

Note: 

I keep excess Corn Potage in air tight containers in the freezer.  To consume, I take out from the freezer and leave in the fridge.  Warm up in small pot over stove top.  It is as good as freshly made ones.

I serve these yummylicious Corn Potage with my freshly home-baked bread...

Serve with Checkered Matcha Milk Loaf

Serve with Wholemeal Toast Bread

I adapted this Japanese Corn Potage recipe from 'Bear Naked Food' with slight adjustment to suit my cooking preference.

Baked Potato Wedges

Ingredients:

450 g. potatoes ( peeled and cut into wedges)

4 tbsp. olive oil

Salt (to taste)

1 tsp. ground black pepper

1 tsp. dried rosemary

1 tsp. dried oregano

1/2 cup grated Parmesan cheese

Methods:

1. Place raw potato wedges in a large bowl filled with ice-cold water and let them soak for 30 minutes.
2. Drain and wipe the wedges well with paper towel.
3. Combine olive oil, salt, ground black pepper, dried rosemary, and dried oregano in a large mixing bowl.
4. Add the potato wedges to the bowl and toss well to coat them with the seasoned oil.
5. In a greased baking tray, transfer the potato wedges into it and arrange them in a single layer, to let them cooked evenly.
6. Bake in a heated oven of 180 degree Celsius for 15 minutes.  Toss the wedges, and increase the temperature to 200 degree Celsius for a few more minutes until the wedges are cooked through and browned.
7. Transfer wedges to serving bowl, toss with grated Parmesan cheese.  
8. You can serve this potato wedges with ketchup or any other dipping sauce, depending on your preference.  I did not serve with sauce, as this is a side dish for my Korean BBQ Chicken Legs.

I adapted this recipe from 'Whisk Affair' with slight adjustments to suit my cooking preference.

Best Pumpkin and Sweet Potato Soup

Being a big fan of the golden fruit PUMPKIN, I have always love a bowl of warm and nutritious Pumpkin Soup; either have it as it is, a bowl of warm pumpkin soup or dunk in with leftover bread, buns, rolls.... it's indeed heavenly!  By adding sweet potatoes and pumpkin together, WOW! I don't know how to describe, but can only say that my tummy is real satisfied ~ smiles ~

So much said, here is the recipe to share with all who loves this pumpkin and sweet potato soup.

Served with Homemade Dinner rolls

Ingredients: (serves 2)

230 g. pumpkin (peeled and diced)

120 g. sweet potato (peeled and diced)

1/2 onion (peeled and chopped)

3/4 tbsp. butter

500 ml. chicken broth

100 ml. water

Salt and pepper (to taste)

1/2 apple (peeled, cored and diced)

1/4 tbsp. honey

Dash of ground cinnamon (optional)

50 ml. whipping cream

Toppings: (optional)

Homemade croutons

Whipping cream

Some chopped parsley

Methods:

1. In a heavy bottomed pot, melt butter and saute onions over medium-low heat until fragrant.
2. Add in pumpkin, sweet potato, chicken broth, water and bring to a boil.  Simmer until the vegetables are fork tender.  Turn off heat and add in diced apple.  Allow it to cool for 10 minutes in the pot.
3. Using a handheld blender, puree the soup until smooth.  Alternately, you can pour the soup into a blender and puree it as well.  If you are making in large amount, puree it in few batches.
4. Turn on the heat again, season with salt, pepper, honey and cinnamon (if using).
5. Bring to a boil and add in cooking cream.  Taste and adjust with more seasoning if necessary.
6. Turn off heat.
7. The soup will thicken further when cooled so just add in more water if necessary.

For my second serving, I served it with Challah Bread.  Refer to the Challah Bread recipe here and recipe for Homemade Dinner rolls can be obtain here 

I adapted this pumpkin and sweet potato soup recipe from 'Bearnakedfood.com' with slight adjustments to suit my cooking preference.

Cucumber and Pineapple Pickle

 

Ingredients:

1 cucumber (deseeded and cut into strips)

1 carrot (skinned and cut into strips)

1/2 pineapple (skinned and cut into small slices)

1 red chili  (deseeded and sliced thickly)

2 bird's eye chilis (diced)

1 onion (peeled and sliced thinly)

Pickle Ingredients:

1/2 cup white vinegar

1/3 cup boiled water at room temperature

3/4 cup granulated sugar

1 tsp. salt

Methods:

1. Mix and stir all the pickle ingredients in a medium bowl.
2. Place all the cut cucumber, carrot, pineapple, chilis and onion in a large bowl.
3. Pour pickle solution and mix well.
4. Cover, set aside in the refrigerator for 1 hour and it's ready to be served.
5. I left mine  in the fridge overnight, and serve it the next day.

I adapted this recipe from 'Huang Kitchen' by Angie Liew with a slight adjustment to suit my cooking preference.

German Potato Salad

I made this German Potato Salad as sides for my Grilled/Bake Chicken.  This warm potato salad is simple yet yummylicious.

Ingredients: (serves 2)

3 medium potatoes

1 small onion (peeled and sliced)

1/4 tsp. ground white pepper

1/4 tsp. paprika

1 tsp. olive oil

1/2 tsp. garlic powder

1/4 tsp. Apple Cider Vinegar

1/2 tsp. Dijon Mustard

1/4 tsp. salt

1 tsp. dried parsley (you can use fresh chopped ones)

Methods:

1. Washed, boiled potatoes in salt water, peeled and diced.
2. In a mixing bowl, combine slice onions, paprika, pepper, garlic powder, olive oil, Dijon mustard, vinegar, parsley and salt.
3. Stir in the potatoes; gently toss to mix until the potatoes are well coated with the salad dressing.
4. Best serve hot or warm.

This recipe is adapted from 'nithisclickncook.com' by Nithya Narasimhan with slight adjustment to suit my cooking preference.

Potato and Egg Salad

This potato and egg salad is a side dish to compliment the crispy baked chicken whole legs, in my earlier blog post.

Ingredients: (serves 2)

2 medium potatoes 

1 hard boiled egg (peeled and chopped)

1/2 small onion (peeled and finely chopped)

2 tbsp. mayonnaise

1/2 tsp. sugar

1/4 tsp. parsley flakes

1 1/2 tsp. Classic Dijon mustard (Morehouse)

Dash of salt (to taste)

Dash of black pepper

Methods:

1. Wash potatoes; boil in lightly salted water, drain, cool, peel and cut into 3/4" cubes.
2. In a large bowl, combine potatoes, egg and onion.
3. In a small bowl, combine remaining ingredients.  Pour the ingredients over to the potatoes and stir gently to coat.
4. Cover and refrigerate until ready to serve.  This recipe can be refrigerated overnight, or rather prepare a day in advance.

I adapted this recipe from 'Taste of Home' by Margaret Blomquist, Newfield, New York.

Butter-Garlic Potatoes

I am trying out this Butter-Garlic potatoes to serve as a side dish to compliment my whole chicken baked with few simple spices.

Ingredients:

250g. baby potatoes

1/2 tsp. salt

1/2 tbsp. butter

1 tbsp. olive oil

1/2 tbsp. garlic (minced)

5 garlic cloves (peeled and leave it whole)

1/2 tbsp. dried thyme (can add less depending on your liking)

1/4 tsp. chili flakes

Some chopped coriander

Salt and pepper (to taste)

Methods:

1. Wash potatoes, leave skin on and cut into 1/2" pieces.  In a pan, bring water to a boil, place the potatoes with 1/2 tsp. salt, and simmer for 7-10 minutes.
2. Drain potatoes and set aside to dry thoroughly.
3. In a saucepan with medium heat, melt butter with olive oil.  Cook minced garlic and whole garlic cloves for 2 minutes.  Add potatoes and thyme, and move the pan around to fully coat the potatoes.  Cook until they become crispy on the sides.
4. Transfer onto a baking dish to the preheated oven of 200 degree Celsius and roast for 10-15 minutes.
5. Remove the baking dish from the oven; sprinkle chili flakes and chopped coriander over the top; and serve warm.

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

Healthy Avocado Egg Salad

Ingredients: (serves 1)

1 egg (boiled, peeled and chopped)

1/2 avocado (peeled and chopped)

1/2 Japanese cucumber (chopped)

1/2 plum (chopped)

1/2 tbsp. onion (chopped)

Lettuce leaves (to serve)

Dressing:

1 tbsp. plain yogurt

1/2 tbsp. lemon juice

1/4 tbsp. Dijon mustard

Dash of smoked paprika

A small pinch of salt

A pinch of sugar

Dash of ground black pepper 

Methods:

1. In a dish, add chopped eggs together with avocado, cucumber, plum and onion.
2. In a small bowl mix together yogurt, mustard, paprika, lemon juice, salt, sugar and black pepper.  Taste for your preferred seasoning.
3. Mix the dressing into the salad ingredients; place into a salad bowl and serve with lettuce leaves.

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

Crispy Potato Stacks

This potato recipe is also a side dish to compliment my BBQ Chicken Wings. 

Ingredients: (serves 2)

300g. potatoes

1 tbsp. unsalted butter (melted)

1 tbsp. olive oil

1/2 tsp. dried rosemary

1/2 tsp. dried parsley

1/2 tsp. salt

Dashes ground black pepper

Methods:

1. To prepare potatoes - wash the potatoes; with skin on, slice using a mandoline slicer and place potatoes in a large bowl.
2. Add melted butter, olive oil, rosemary, parsley, salt and black pepper to the potatoes.  Stir to combine well.
3. Brush cooking oil to 5 muffin pan.  Arrange potatoes into each tin, starting with the bigger slices potatoes at the bottom and smaller ones towards the top.
4. Bake the potato stacks in 190 degree Celsius for 35-40 minutes or until edges to tops turn golden brown.  (if your potato slices are thicker, it might need a slightly longer baking time; however mine is thinner).
5. Remove from oven and muffin pan and serve immediately.

This recipe is adapted from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.

Mom's Chopped Coleslaw

This side dish is to compliment the BBQ Chicken Wings which I've just posted a while ago.

 

Ingredients: (serves 2)

1/4 medium head cabbage

1 tbsp. finely chopped celery

1 tbsp. finely chopped carrot (peeled)

1 1/2 tbsp. onion (peeled and chopped)

Dressing:

1/4 cup mayonnaise

1/2 tbsp. granulated sugar (to adjust according to your preference)

1 tbsp. milk

1 tbsp. buttermilk

1 tsp. white vinegar

1/4 tsp. gochujang sauce

Dash of pepper

Methods:

1. Wash cabbage; cut into 2" pieces; place cabbage in a food processor and pulse until chopped.  If the cabbage is too much, separate into 2 batches.  Transfer to a large bowl.
2. Add remaining chopped vegetables and onion into the cabbage.  
3. In a small bowl, whisk dressing ingredients until blended.  Pour over coleslaw and toss to coat.  Refrigerate until serving.

This recipe is adapted from 'Taste of Home' by Cynthia McDowell, Banning, California.

Roast Potatoes

It has been a very long time since I last cooked my Signature Baked Chicken Wings.  As I am intending to have it without rice, I've decided to try out this Roast Potato recipe, which has been sitting in my 'to make list' for quite a while.  With half a bag of small baby potatoes leftover in my pantry, I decided to make it as a side dish, to accompany the chicken wings, along side with stir-fried buttered garlic french beans with corn kernels.

Roast Potatoes

Ingredients:

Small baby potatoes

1 tbsp. cooking oil

2 tbsp. salted butter

Dash of salt

4 garlic cloves (whole, peeled)

Dash of dried thyme

Methods:

1. Wash and peel potatoes.  In a heated pot with water, boil until outside becomes soft, but inside still firm.  Drain potatoes in a colander, leave to dry for a few minutes.  Shake colander to rough up all edges of the potatoes.
2. In a heated saucepan over low heat, add oil and butter and once butter has melted, add in the potatoes, season with salt, add whole garlic cloves and dried thyme.  Use a spoon to turn and coat the potatoes well.  Transfer the coated potatoes into a baking dish.
3. Roast potatoes at 200 degree Celsius for 45 minutes, tossing around half way through the cook time.
4. Serve immediately.

I adapted this recipe from 'Recipes from Carina' with a slight adjustment.

Note:  The recipe for my Signature Baked Chicken Wings can be obtain here

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.

Broccoli Apple Salad

With the KFC Style Fried Chicken, I am making this Salad Dish to compliment this yummylicious crunchy chicken.

Ingredients: (serves 2)

1 cup broccoli florets

1 apple (peeled and cut into cubes)

1/2 tbsp. dried Cranberries

1 tbsp. onion (chopped)

1 tbsp carrot (chopped/cubed)

2 tbsp. roasted cashew nuts (chopped)

Dressing:

1/4 cup Greek Yogurt

1/2 tsp. garlic powder

Dash of salt

Dash of ground white pepper

1 tbsp. lemon juice

1 tbsp honey

Methods:

1. In a heated pot add 1 teaspoon salt, boil broccoli florets 2-3 minutes, or until just as your preferred doneness.  Use a slotted spatula to remove the broccoli and transfer to a bowl of ice water.
2. Toss all other salad ingredients into a bowl.
3. Mix dressing ingredients in another bowl.
4. Pour dressing over salad and toss to mix.
5. Serve immediately.

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

Crunchy Peanut Satay Slaw

 

Ingredients:

1 cup purple and white cabbages (shredded)

1/4 cup carrot strips

1 sprigs parsley leaves

1 tbsp. roasted peanuts (roughly chopped)

Peanut Satay Dressing:

1 tbsp. peanut butter (smooth)

1 1/2 tbsp. coconut milk

1 tbsp. lime juice

1 tbsp. olive oil

1/2 tbsp. fish sauce

1/2 garlic cloves (roughly chopped)

1/2 tsp. brown sugar 

Methods:

1. Place all the peanut satay dressing ingredients into the blender bowl and blend until smooth.  Remove into a small bowl and set aside.
2. In a large bowl, add cabbages, carrots and parsley leaves.  Add the dressing, gently toss until well combined.  Top with roasted peanuts, and serve!

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