Tumeric Chicken Rice

 

Ingredients: (serves 2)

Half a chicken 

2 portions uncooked rice (washed and drained)

3 pieces pandan leaves (washed and knotted)

1/2 tablespoon finely chopped ginger

1 tablespoon finely chopped garlic

1 piece lemongrass (use only the lower white portion, lightly smashed)

1 teaspoon chicken stock granules (to taste)

1/2 tablespoon sesame oil

Dashes of ground white pepper

Marinade: (mix in a bowl)

1 tablespoon tumeric powder

1 teaspoon garlic powder

1 teaspoon salt

1 tablespoon Shaoxing wine

1 tablespoon light soy sauce

Methods:

1. Prepare the chicken: Clean the chicken, trim off fat and excess skin (keep aside for cooking the rice).  Make a few slits on the inner thigh to allow better flavor absorption.
2. Place the chicken into a zip lock bag, pour the marinade ingredients into the bag, squish the bag to ensure even marination.  Marinate overnight in the fridge.  In between the marination period, I will squish the bag, turn over and repeat.
3. To cook the rice: In a medium heated wok, put in all the chicken fat and skin you keep aside in (1).  Stir and cook until fat fully released and turned golden crispy.  Throw in garlic and ginger, saute until fragrant.  Add in the lemongrass, cook for 1 minute.  Then add the rice, mix until well combined.  Season with chicken stock granules, sesame oil and white pepper, stir to mix well.  
4. Transfer rice to a rice cooker.  Add in water, liquid level just slightly above rice.  Give it a stir to combine.  Place the knotted pandan leaves into the rice.
5. Switch ON to cook.  
   
6. When rice is done, leave it on 'keep warm' mode for about 20 minutes.  Fluff up rice with a rice ladle.  
7. To serve: Scoop the rice onto serving plates, place half of the chicken onto each plate, garnish with cucumber slices, and a must-have, my homemade Thai Sweet Chili Sauce. Let's indulge!

This is my yummylicious Air Fried Chicken until golden, using my Convection Oven of 200 degree Celsius for roughly about 20 minutes on each side.

Not forgetting also, the Yummylicious Chicken Rice!

This 'Simple Yet Yummylicious' meal is adapted from 'Mama Pearl Asian Kitchen' by Pearl Ng with slight adjustments to suit my cooking preference.

Chicken Broccoli Fried Rice

 

Ingredients: (serves 2)

2 portions cooked rice (I use basmati rice)

1 bowl broccoli (cut into small florets)

1/2 cup minced chicken breast

3 eggs (beaten)

2 tablespoons light soy sauce

1/2 tablespoon sesame oil

1/2 tablespoon rice vinegar

1/2 teaspoon sugar

1/2 tablespoon fresh ginger (finely chopped)

3 cloves garlic (peeled and finely chopped)

2 tablespoons cooking oil

Methods:

1. In a large wok over medium-high heat, add 1 tablespoon of cooking oil.
2. Add the broccoli florets to the heated oil and cook, undisturbed, until they are nicely charred.  Continue cooking, tossing often until they are crisp-tender.  Transfer them to a bowl.
3. In the same wok, reduce the heat to medium-low.  Add the chicken breast and cook, while breaking it up with the spatula until cooked.  Remove the cooked chicken to the bowl with the broccoli.
4. In a small bowl, add the light soy sauce, sesame oil, rice vinegar, sugar, ginger and garlic and whisk to combine.
5. In the same wok, add the remaining oil.  Add the beaten eggs to the heated oil and cook until they are scrambled, about 30 seconds.
6. Add the cooked rice and the sauce to the eggs and toss to combine.  Press the rice mixture down in the wok, then toss again and press again with the spatula.
7. Finally, add the cooked broccoli florets and chicken to the rice mixture, and toss to combine.
8. Serve immediately!

This Simple Yet Yummylicious recipe is adapted from 'Truly Recipes' with slight adjustments to suit my cooking preference.

Matcha Polo Buns

Matcha has always been my favorite baking ingredients!  For information, I am not using YURI Matcha powder.  I still have leftover of Matcha powder which my son bought from Singapore.  The color is not bright green, but it is fine for me, as what is important is the taste.  I love these delicious Buns with crispy topping.  I just couldn't wait for it to cool and enjoy ~ Yummy ~

The full recipe can be obtained by clicking the link here.

I am sharing some photos which I captured during the process of baking this Buns, but sorry to state that I did not manage to capture the middle part, that is the topping.  The reason being my hands are too busy rolling and assembling the topping over the Buns.

Dough ready for first proofing

After first proofing

Dough rolled and ready for second proofing

Out of the oven!

Stir-Fried Mixed Vegetables in Oyster Sauce

 

Ingredients:

1 bowl broccoli (cut into florets, washed and drained)

1/2 carrot (peeled, washed and cut into rounds)

6 button mushrooms, large (quartered)

5 baby corns (washed and halved vertically, the smaller ones I use whole)

1 1/2 tablespoons cooking oil (for stir-frying)

Aromatics and Seasonings:

3 cloves garlic (peeled and chopped)

1 tablespoon oyster sauce

1/2 tablespoon light soy sauce

1/4 teaspoon sesame oil

Chicken stock granules and white pepper (to taste)

50 ml water or chicken stock (I use water)

1/2 teaspoon cornstarch, dissolved in 1 tablespoon water (for thickening)

Methods:

1. Blanch the broccoli and carrots in boiling water for 1-2 minutes, drain and plunge into ice water to keep them crisp and vibrant.  (I skip this step).
2. In a medium heated wok add cooking oil.  Saute the chopped garlic until fragrant and slightly golden.
3. Add the corn and mushroom to the wok.  Stir-fry until the corn start to soften.
4. Pour in the oyster sauce, light soy sauce and water or chicken stock.  Stir well and bring to a simmer.  Season with chicken stock granules and white pepper.  Taste for correct seasoning.
5. Toss in the blanched broccoli and carrots.  Stir quickly on high heat to coat all the vegetables with the sauce.
6. Thicken with cornstarch slurry, stirring constantly until the sauce thickens and glosses over the vegetables.
7. Drizzle sesame oil just before turning off the heat.  Stir once more, transfer to a plate, and serve hot with a plate of rice.

I adapted this recipe from 'Best Chinese Cooking' by Lia Yuspita Sari with slight adjustments to suit my cooking preference.

Fluffy Matcha Pancake

My favorite Matcha, I definitely won't miss whipping it up to enjoy ~ SMILE ~ 

Ingredients:

1 cup plain flour (sifted)

1 tablespoon matcha powder (sifted)

2 tablespoons granulated sugar

1 teaspoon baking powder (sifted)

1/4 teaspoon salt

1 large egg

3/4 cups milk

1 teaspoon vanilla extract

2 tablespoons unsalted butter (melted)

Methods:

1. In a large bowl, mix in plain flour, matcha powder, sugar, baking powder, and salt until well combined.
2. In a jug, whisk the egg, milk, vanilla extract, and melted butter.
3. Pour the wet mixture into the dry ingredients.  Mix gently until just combined.  Do no overmix.
4. Heat a non-stick pan over low-medium heat and lightly grease it will unsalted butter.
5. Pour a quarter cup of batter into the heated pan.  Cook until bubbles appear on the surface, flip it over and cook until light brown.
6. Repeat with the remaining batter until all is finished.
7. Stack the pancakes and top with your favorite toppings (whipped cream, maple syrup or honey).  I drizzle my pancakes with condensed milk.

This recipe is adapted from 'Corner Cooks.'

Stir-Fried Chicken With Chinese Leeks

Ingredients:

150 g. chicken breast (sliced)

1 pc. Leeks (diagonally sliced)

1 teaspoon each ginger and garlic (peeled and chopped)

1 red chili (diagonally sliced)

Cooking oil

Marinade:

1 teaspoon light soy sauce

Pinch of sugar

1/2 teaspoon cornflour/corn starch

1/2 egg white

Sauce:

2-3 tablespoon chicken stock/water

1/2 tablespoon Oyster sauce

Dash of white pepper powder

1/4 teaspoon chicken stock granules

Pinch of dark soy sauce (for colour)

Methods:

1. Place the chicken slices into a bowl and marinate for 30 minutes.
2. In a heated wok, add 2 tablespoons of cooking oil.  Fry the chicken in batches to avoid over crowding, then set aside.
3. In the same wok, add 1 tablespoon of cooking oil.  Saute ginger, garlic until aromatic, then add the leeks and chili, saute for about 2 minutes.  Then add the sauce and cooked chicken.  Stir and cook until well combined.
4. Remove onto a plate and serve!

This recipe is adapted from 'Janet's Homecooking' with slight adjustments to suit my cooking preference.

Japanese Cucumber Salad

 

Ingredients:

1 large Japanese cucumber

1/2 teaspoon salt

1 1/2 tablespoons rice vinegar

1 tablespoon sugar

2 dashes sesame oil

1/2 teaspoon black sesame seeds (toasted)

Methods:

1. Wash and slice the cucumber into thin even slices.  In a bowl, add the cucumber slices and salt.  Mix well.  Set aside for 10 minutes.
2. Gently squeeze out the excess water from the cucumber, place into a bowl and set aside.
3. Add the vinegar, sugar and sesame oil.  Mix well and chill for 10 to 20 minutes.
4. Garnish with black sesame seeds, mix and serve.

This recipe is adapted from 'Rasa Malaysia.com' with slight adjustments to suit my preference.