Pan-Fried Curry Lemongrass Chicken with Coconut Rice

It has been quite sometime since I last prepare one plate meal.  This pan-fried curry lemongrass chicken caught my attention recently.  The recipe comes with coconut rice or popularly known as Nasi Lemak.  Thus, I decided to come up with pan-fried curry lemongrass chicken and served with this authentic coconut rice.  I serve this one plate meal with the yummylicious pan-fried chicken, coconut rice, slices of cucumber and topped with a fried egg over the rice.  I did not serve it with the usual nasi lemak sambal and fried peanuts.  It is indeed a 'Simple Yet Yummylicious' lunch!

Ingredients: (serves 2)

(A)  Coconut Rice

• 1 cup basmati rice (washed, soaked for 30 minutes and drained)
• 1/2 cup coconut milk
• 1/2 cup water
• 1 thumb-size ginger (peeled and lightly smashed)
• 1 stalk lemongrass (lightly smashed)
• 2 pcs. pandan leaves (tie into knot)
• 1/8 tsp. salt

(B)  Chicken and marinade

• 2 boneless chicken thighs
• 1 tsp. curry powder
• 1/4 tsp. ground tumeric
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1 tsp. light soy sauce
• 1 tbsp. oyster sauce
• 1/2 tbsp. fish sauce
• 1/2 tsp. sugar
• 1 tsp. sesame oil
• 2 stalks lemongrass (tender inner core, finely chopped)
• 1 tsp. corn flour
• 2 tbsp. cooking oil (for pan-frying chicken)
• 2 sprig curry leaves
• Slices of cucumber, for garnish
• 2 fried eggs, for topping over the rice

Methods:

1. To cook the rice: Combine all rice ingredients in a rice cooker and cook until fluffy.
2. Mix chicken with all the marinade  ingredients except corn flour, and let it marinate for few hours to let the flavors seep in.  Stir in the corn flour just before pan-frying.  In a medium heated wok, add in cooking oil, pan-fry  the chicken until golden and cooked through, both sides.  While pan-frying the chicken, in the same pan, place the curry leaves on the side of the pan, with oil, fry until crisp.  Remove the chicken and curry leaves onto a plate and set aside.  
3. To serve:  On each serving dish, place a bowl of coconut rice on one side, follow with pan-fried chicken and the curry leaves over the chicken, then top the rice with a fried egg.
4. Let's indulge....

This yummylicious recipe is adapted from 'Miki's Food Archives' with slight adjustments to suit my cooking preference.

Coffee Buns (Kopi Roti)

This happens to be one of my favorite Buns to bake and enjoy with a cup of freshly brewed coffee, any time of the day.  Recently, I came across this  recipe from foxyfolksy.com, and since I have a bottle of MOCCANA Classic medium roast coffee in my pantry, there is no second thought. I grab hold of all the needed ingredients which are readily available in my pantry and put my baking gear into it.  Tadaaa...

 

When baking this recipe, I am revisiting the recipe for the Buns which I have baked on 19th September 2024,  click here for the recipe.

For the Coffee Caramel Topping recipe, I use the recipe from foxyfolksy.com.  Click the link here for the full recipe.  If you prefer to make use of the whole recipe from this link to bake your Coffee Buns, feel free to do so.  I am incorporating the 2 recipes from 2 different sources to bake this Coffee Buns (Kopi Roti) recipe during this round of baking.

Let me share a few photos which I have captured during the process of baking this yummylicious Buns...

A small dough for first proofing

8 round buns after second proofing

After topping and ready for baking

Let's enjoy!

Pork Blanket Dumplings

For this post, I would like to refer back to my earlier post 'Steamed Dumplings' on 23rd July.  With another packet of the Japanese Gyoza Pastry lying in my fridge, I have been thinking of what to do with it.  It is like, my thoughts are always being heard! I decided to use the same filling recipe for Steamed Dumplings to make this Blanket Dumplings.  Refer the link here for the filling recipe.

For infor, the actual recipe for the Blanket Dumplings is using minced/ground chicken, but  I am using minced/ground pork instead.  Click here for the Chicken Blanket Dumplings.

Ingredients:

10 sheets Japanese Gyoza Pastry

1 tablespoon cooking oil

3/4 cups water

1 sprig spring onion (washed and chopped)

Sauce:

1 tablespoon light soy sauce

1 1/2 tablespoons PEKIN Spicy Secret Sauce (or chili oil)

Methods:

1. On a flat plate, divide the pork fillings into 10 round balls.
2. On a clean non-stick pan, add 1 tablespoon of cooking oil.  Arrange the pork balls in the pan and cover each with a gyoza pastry or wrapper.
3. Pan-fry over medium heat for about 1 minute.
4. Add water, cover, and steam for about 5 minutes until cooked through.
5. Uncover and cook for about 2-3 more minutes until the bottoms are golden and lightly crispy.  Switch off heat.
6. Drizzle with the light soy sauce and PEKIN Spicy Secret Sauce or chili oil.  Top with spring onion and serve immediately from the pan.

Let's Eat!

This delicious recipe is adapted from 'CiCi Li' with adjustments to suit my cooking preference.

Pandan Coconut Milk And Dragon Fruit Agar-Agar (Low Sugar)

What not to love and enjoy of this homemade dessert, which is low in sugar and 'guilt free.' ~ Yeah ~

Ingredients:

(A)  Pandan layer

• 60 g. granulated sugar
• 10 g. agar-agar powder
• 600 ml. water
• 100 ml. pandan juice (I mix 100 ml. water with pandan paste)
• 100 ml. coconut milk

(B)  Dragon fruit layer

• 4 g. agar-agar powder
• 40 g. granulated sugar
• 350 ml. water
• 3 small cubes dragon fruit

Methods:

1. In a pot, add granulated sugar, agar-agar powder, water and pandan juice.  Give it a stir.  Put the pot on the stove with medium heat and stir frequently.  Once it comes to a boil, add in coconut milk.  Continue stirring until it comes to a boil, then switch off heat.
2. Wet the prepared container, and pour the pandan layer into the container.  Use a spoon to remove air bubbles, and set it aside.
3. In another clean pot, add granulated sugar, agar-agar powder, and water.  Give it a stir.  Put the pot on the stove with medium heat and continue stirring.  Once it almost comes to a boil, add in the dragon fruit cubes.  Continue stirring for another minute.  Switch off heat.
4. Check the pandan layer to ensure that it has almost set.  You can use a sharp knife to score the top of the pandan layer, but I did not.
5. Pour the dragon fruit layer over a sieve over the top of the pandan layer.  Chill in the fridge for 2 hours.
6. Cut and serve!

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

Bitter Melon Chicken Soup

I love Bitter Melon or also known as bitter gourd; whether it is cooked as Soup, stir-fried, suffed with meat filling, and even juiced.  They are really fine for me.  One problem is that my hubby and children is not a fan, so the thought of cooking it is just 'once in a blue moon.' However, this is one dish that I will always include if we are having Chap Fun or commonly known as Fast Food in my hometown.

Recently, I came across a Bitter Melon Chicken Soup recipe, and since the weather is rather heaty off late, so I decided to cook it for dinner.  I add in more chicken slices just to ensure my hubby have a bowl, without the bitter melon.  Anyway, the soup is not bitter at all.

Ingredients: 

1/2 bitter melon (washed)

1 tomato (washed and cut into bite-sized pieces)

1 small bowl of chicken slices

2 cloves garlic (peeled and chopped)

1/2 tsp. minced ginger

Dashes of ground white pepper

1 tsp. salt

1 tsp. cornstarch/cornflour

1/2 tbsp. Shaoxing wine

1 tbsp. cooking oil

2 1/2 cups unsalted chicken stock or water

Methods:

1. In a medium bowl add chicken slices.  Marinate with garlic, ginger, salt, white pepper, cornstarch and Shaoxing wine.  Mix well and set aside, while you prepare the rest of the ingredients.
2. Prepare the bitter melon: Cut the bitter melon into half, lengthwise. Use a spoon to remove the seeds and white spongy pith.  Slice the bitter melon into thin slices and set aside. 
3. In a heated wok, add cooking oil, and swirl around the wok.  Add in the marinated chicken and stir over high heat for a few minutes or until the meat is slightly charred.  
4. Pour in chicken stock or water, give it a stir and let it come to a boil. Taste for correct seasoning.  I add some chicken stock granules to the soup.
5. Once it comes to a boil, add in bitter melon and tomato, and stir to combine.  Cook until the bitter melon has almost soften, turn off the heat.
6. Ladle into separate bowls and serve immediately while hot.  This soup goes well with a plate/bowl of hot fluffy rice.

This recipe is adapted from 'Souped Up Recipes' by Mandy, with slight adjustments to suit my cooking preference.

One-Pot Long Bean Rice (Tau Kok Fan)

 

Ingredients:

1 cup Basmati Rice (using rice cooker cup to measure the rice and water)

3/4 tablespoon cooking oil

10 pieces pork belly (thinly sliced with skin, you can also use bite-size pieces)

1 piece Chinese sausage (peeled and cut into slices)

1/2 tablespoon dried shrimps (washed and soaked in warm water and drained.  Reserve the soaking water for cooking rice)

1 bowl long beans (cut into 2" pieces)

1 big shallot (peeled and finely sliced)

2 cloves garlic (peeled and chopped)

1 1/4 cups water (using the same rice cooker cup to measure water)

Seasonings: (mix in a bowl)

2 teaspoons light soy sauce

2 teaspoons dark soy sauce (adjust according to the darkness of your sauce)

2 teaspoons oyster sauce

1/4 teaspoon sesame oil

Dashes of ground white pepper

1/4 teaspoon sugar

1/2 teaspoon chicken stock granules 

Methods:

1. Wash the rice in several changes of water until water runs clear.  Soak for 30 minutes and drain. (I usually soak basmati rice).
2. Heat a wok.  Add cooking oil.  Saute shallots until soft and fragrant.  Add garlic and dried shrimp and stir-fry for another minute.  Add meat and stir-fry until turn color.  Add rice, seasonings, and long beans.  Stir to mix everything together until combined.  Turn off the heat.
3. Transfer all the ingredients into a rice cooker.  Pour in the water and stir to combine.  Make sure everything is submerged in the water to ensure even cooking.
4. When it's done cooking, leave for another 10 minutes in the 'Keep Warm' function.
5. Fluff the rice, dish onto a serving plate, topped with some crispy shallots and garlic; and the dish is ready to be served!
6. Enjoy this delicious one-pot rice dish.

Ready for cooking.

This recipe is adapted from 'What To Cook Today' with slight adjustments to suit my cooking preference.

Braided Matcha Streusel Milk Bread

Another Matcha Bread which caught my attention!  The original recipe uses red bean paste as the filling, but I am using Matcha Streusel instead, being a huge fan of Matcha ~ SMILE ~

In October 2023, I baked this Yummy Matcha Streusel Bread, and love the delicious filling.  So, for this Braided Matcha Milk Bread, I decided to use the same filling, but with a smaller portion as listed below:

70 g. unsalted butter

27 g. caster sugar

20 g. whole egg

34 g. cake flour

47 g. milk powder

4 g. Matcha powder

Click this link here for the instructions to make the Matcha streusel filling.  For the Milk Bread recipe, click the link here for the full recipe.

Let me share some photos captured throughout the process of baking this delicious Braided Matcha Streusel Milk Bread.

Just a small dough ball from the start

The bread dough with the Matcha Streusel filling

Braided and after second proofing

Topped with white sesame seeds and ready for baking

Time to enjoy!