Jamaican Jerk Chicken Drumsticks

Another baked chicken recipe which I've tried, adapted from Domestic Goddess Wannabe is a recipe full of flavors. Not only that it is healthier but also less messy as the oil doesn't splatter during baking, but most of all it is time saving.  What I need to do is just put them in the oven, set the timer while I get on with my other chores.  As I am only making three chicken drumsticks as compared to the actual recipe of eight, thus I reduce the amount of marinating ingredients for the overall recipe.

Ingredients:

3 chicken drumsticks

Marinade:

3/4 tbsp olive oil

1/2 tbsp light soy sauce

1 tbsp lemon juice

1/3 onion (coarsely chopped)

1/4 tsp ginger powder

3 bird's eye chili (cut a slit across the center but still remain whole)

3 cloves garlic (roughly chopped)

3/4 tsp salt

3/4 tsp black pepper

1 tbsp brown sugar

1/2 tsp cinnamon powder

1/2 tsp allspice powder

dash of ground nutmeg

dash of dried thyme

Garnish: 

Spring onions or coriander leaves

Methods:

1. Add all the marinating ingredients in a bowl and mix until well combined.
2. Place the chicken drumsticks in a zip lock bag, pour the marinating ingredients over the chicken and from outside the bag mush the chicken around to ensure that chicken are well coated.  Seal the bag and let it marinate overnight.
3. Place the chicken on a lightly greased baking tray.
4. Brush with a bit of oil and bake in an Aspen Convention Oven of 180 degree Celsius until lightly brown, turn over the chicken and brush with oil again and continue to bake until the chicken has turn golden brown.
5. Dish onto a serving plate and garnish with spring onions.
6. Serve hot!

Grilled Cheese Sandwich (Julia Moskin)

I love Grilled Cheese Sandwiches!  My daughter Karen introduce this yummy sandwich to me and since then I have been in love with it. To grill this cheese sandwich I am using a non-stick flat pan.  This sandwich recipe adapted from Julia Moskin is a simple recipe which is easy to follow and yummy to the last bits.  Here's to share....

Ingredients:
4 slices square bread
Butter
Mayonnaise
Enough grated cheddar cheese

Methods:

1. Heat a non-stick pan over medium-low heat.
2. Thinly spread one side of the bread slice with butter and the other side with mayonnaise.
3. Place the bread, mayonnaise-side down in the pan.
4. Add enough grated cheddar cheese evenly on top of the buttered slices.  Adjust the heat so the bread sizzles gently.  If the heat is too high the outside will scorch before the cheese melts.  A great grilled cheese sandwiches is having a golden, crusty outside and oozy inside, and this takes a little patience.
5. When the cheese is about halfway melted, use a spatula to flip on slice over on top of the other and press gently to melt. Keep turning the sandwich, pressing gently until the sandwich is compact, both sides are crusty and the cheese is melted.
6. Serve as it is or with some fruits at the side.

Fried Yam Rice

If I decided to cook something simple for my meal, either lunch or dinner, I prefer to go for one-plate meal.  It is simple yet delicious as it comprises of several nutritious ingredients such as egg, meat, vegetables and off course our staple RICE, all in one plate! This recipe is adapted from No-Frills Recipes with amendments to suit my preference. Let's get on with it.....

Ingredients: (Serves 3)
3/4 cup cooked long grain rice (cooled) - not in the picture
1 egg 
1/4 cup dried shrimps (soaked)
1/4 cup anchovies (fry until crispy)
1 Chinese sausage (blanch with hot water, remove the outer skin and cubed)
1/2 cup french beans (cubed)
1/2 yam (peeled, cubed and shallow fry till slightly brown and drained)

Seasonings:
1/2 tbsp oyster sauce
Dash of light soy sauce
Dash of grounded white pepper
Salt (to taste)

Methods:

1. Add 1 tbsp leftover oil from frying the anchovies into a wok, break in egg and stir to scramble, sprinkle few drops of light soy sauce, stir, remove and set aside.
2. In the same wok, add a tbsp of oil, stir fry sausages follow by dried shrimps until fragrant.
3. Add in the french beans, give it a quick fry and toss in the rice and continue to stir, then add in seasonings and mix until well combined.  Taste for correct seasonings.
4. Finally, toss in the scrambled egg and fried yams, stir to mix and off the heat.
5. Dish onto a serving plate and served with crispy anchovies.

Cinnamon Cake Loaf

If you love cinnamon this is one simple cake loaf to enjoy with a cup of either coffee or tea at any time of the day  This is one simple recipe to bake and enjoy even on a week day.  Here's to share....

Ingredients:

60g unsalted butter

1 egg

100g caster sugar

110g self-raising flour

1/2 cup yogurt

2 tbsp cinnamon sugar

Methods:

1. Beat butter, egg and caster sugar until light and fluffy.
2. Add in flour and yogurt, stir to mix till combined.
3. Lightly grease a loaf pan with some butter, pour half mixture into the pan and spread evenly.
4. Sprinkle the cinnamon sugar evenly over the top of the mixture.
5. Pour in the remaining mixture and smooth the top.
6. Bake in a preheated oven of 180 degree Celsius until a skewer when inserted comes out clean.
7. Let it stand in the loaf pan for about 5 minutes, then turn over a rack.
8. Time to enjoy this soft cake loaf.

Chinese Meat Rolls - Ngo Hiang

During my childhood days this is one dish which we only gets to eat during the Lunar New Year, meaning, getting to eat them only once a year!  Today, this delicious meat rolls can easily be bought, and for those who doesn't know how to prepare or having no time to do so can also gets to enjoy them in any food outlets as well as ready-made ones are being sold in marketplace which can be bought, deep-fried and enjoyed by the whole family. However, I believe that most home-cooks would prefer making their own as it is one recipe which is packed with yummy ingredients and full of flavours!  This recipe of mine is adapted from my late mother-in-law, and is loved and enjoyed by the whole family. Though the ingredients and seasonings used might differ from others, but it is one recipe which brings smiles to our faces each time when I serve them on our dining table.

Ingredients:

• 3 kg minced pork (I always request for not too fine)

• 1 medium-large mackerel or 2 medium-small ones (obtain the meat)
• 1 kg prawns (roughly chopped)
• a bowl of dried mushrooms (soaked and finely chopped)
• 1 red carrot (finely shredded)
• 2 pkts water chestnuts (peeled and get the good ones only, finely chopped and squeeze out the juice)

• 1 egg
• 1/2 cup oyster sauce
• Salt (to taste)
• Grounded white pepper (put more)
• Plain flour (about 2 tbsp spoon)

Notes: I don't actually measure the ingredients for the seasonings, I just use my own instinct. For the oyster sauce, I will look at the colour of the mixture as I mix along the way.  To obtain the correct seasoning I will steam a small portion of the mixed ingredients, taste it, and if extra seasonings are needed I will add in a bit more salt and oyster sauce, give it a good thorough mix again.

Methods:

1. Put the minced pork in a large deep container.
2. Gradually add in all the ingredients, one by one, spreading them out so that each ingredients won't lump together and it helps ease the mixing.  At this point we have to use our two hands to mix them well.
3. In between the ingredients I also starts adding in oyster sauce, salt, and pepper.
4. Add in the egg, give it another good mix, finally in goes the flour  and mix till well combined.
5. Check the correct seasoning as per Notes above.

Wrapping of the meat rolls:

1. Prepare the beancurd skin by wiping it with a wet kitchen towel to get rid of the salt as well as moisten the skin to ease the wrapping process.
2. Cut into your desired width size, but leave it long, do not cut into individual small pieces as it is difficult to wrap.
3. Take a portion of the ingredients, use both hands to press and shape it into the length which is also the width of the skin, lay on one end of the skin and roll to cover.  Use a scissor to cut off the excess skin.  Place the rolled meat rolls onto a lightly greased (with cooking oil) steamer tray.  Repeat till all is done. 

The final step is to steam them over high heat until cooked, dish and let them cool totally before storing them in zipper bags and put in the freezer.  I prefer putting few in one zipper bags (which is enough to cater for each meal) so that each time when we want to defrost for deep-frying we just take out one packet.  This helps to maintain the freshness of the meat rolls.

The steamed and cooked meat rolls

Stir-fried bottle gourd with dried prawns

Recently there are lots of this gourds, which comes in different shapes and sizes in the market. A favourite of my childhood days which my mum used to cook it in savory soup with a bit of shrimp paste or locally known as belacan. As it is also my mum's favourite, I decided to buy a small one to cook for both me and my mum's lunch.  

Few simple ingredients

1 bottle gourd

1/2 tbsp dried shrimps

2 shallots (sliced)

3 garlic (chopped)

Water

1 tsp chicken stock granules

Dash of salt (to taste) 

2 tbsp cooking oil

Few simple steps:

1. I use a peeler to peel off the skin of the gourd, wash, shred and set aside for later use.  For stir-frying it's good to buy a fresh young one so that the seeds can also be eaten and is sweeter.
2. Wash, soak and drain the dried shrimps. If your dried shrimp is the bigger size ones, give it a coarse chop.  I use the small white ones, so I use it whole.
3. In a heated wok, add in cooking oil, saute shallots and garlic, followed by the dried shrimps and stir-fry until fragrant.
4. In goes the shredded gourds, give it a few quick stir, then add in the chicken stock granules, stir to mix, and add in water.
5. Taste for correct seasonings, sprinkle in a dash of salt if needed.
6. If the sauce dries up too fast and the gourd is not cooked yet, add a bit more water according to your preference.
7. Once the gourd is cooked, off the heat, dish and serve.

Orange Muffins

Any cakes, biscuits or cookies, cupcakes or muffins which are soft and light always interests me.  I have an orange leftover in the fridge and is so eager to try out this recipe, and what more its only a small portion to try out. 

Ingredients:

75g unsalted butter (melted)

250g self raising flour

25g ground almond

1/2 tsp baking soda

1 tsp baking powder

75g castor sugar

Zest of 1 orange

100ml. full cream milk

1 egg

100ml. freshly squeezed orange juice

Methods:

1. In a large bowl combine self-raising flour, ground almond, baking soda, baking powder, castor sugar and zest of orange.
2. In a jug add in orange juice and milk, whisk in the egg and the cooled melted butter.
3. Add in the liquid ingredients of (2) into the dry ingredients (1) and mix with a fork as you go along. (The batter will be lumpy but that is what it should be, everything need to be no more than barely combine. The whole point of the muffin mixture is that, it must never be overworked.)
4. Spoon the mixture equally into the muffin cup and bake in a preheated oven of 200 degree Celsius for about 30 minutes (depending on the type of oven that we use) or when a skewer inserted comes out clean.
5. Let it cool slightly on a wire rack, and its time to enjoy....

To obtain the original recipe click here

Mango with black glutinuous rice & glutinuous rice balls

In my hometown Kuching, to get to eat a bowl of delicious Chinese Dessert is not that easy, except those very common ones popular among the local Chinese and Malays. Two years ago when I was on holiday in Hong Kong with my daughter Karen, we both enjoyed the tasty desserts there, and it seems that we couldn't get enough of it.  Last Sunday I try out this beautiful dessert adapted from Tiffy Delicatessen.  There are many elements and steps and is rather time consuming, but I can assure you that it's a worthy effort.  If you are a fan of such Chinese Dessert, do give it a try and I am sure you would love it....

 Ingredients: (Serves 2)

1 Mango

1/4 cup sago pearls (soak for a while before boiling and drain)

Sugar syrup (ratio 1:1 [sugar:water])

Evaporated milk

[Notes: sugar syrup and evaporated milk to be adjusted according to your own preference]

1 1/2 tbsp black glutinuous rice (soak for few hours in advance)

enough water to cook

1 pandan leaf (knotted)

some rock sugar (to taste)

Some glutinuous rice flour

Some water

Pandan paste

Methods:

1. In a small pot boil the black glutinuous rice with water and pandan leaf until soft, add rock sugar, taste for correct sweetness, then set aside.
2. Add the sago pearls into a pot of boiling water (medium heat), stir often so that it won't stick together, once it turns translucent drain the sago under cold water and set aside.
3. In a cup of water add a drop or two of pandan paste and give it a thorough stir to get the green colour of your liking.  Sift some glutinuous rice flour into a bowl, slowly add in the water mixture, stir with a spoon until a dough is form.  If you prefer the glutinuous rice balls to be softer add slightly more water to get a softer dough, I prefer mine more solid, so I add less water.  Roll the dough into small balls, size as per individual preference.  Boil water in a pot, add in the glutinuous rice balls, when they floats up to the surface, dish up and place them in a bowl of cooked water of room temperature.  Set aside for later use.
4. Cut mango into cubes and place some aside for topping later.  Blend the rest of the mango in a blender with some sugar syrup and evaporated milk into thick juice, taste for the sweetness of your preference and add more if needed.
5. To assemble the dessert, pour the mango juice into serving bowls, add the sago pearls and stir to mix.  Scoop some black glutinuous rice on top, place some glutinuous balls and diced mango at the side.  
6. Chill in the fridge and serve cold.

Fragrant Pumpkin Rice

I am sharing another fast and easy 'one-pot dish' which pumpkin lovers would enjoy as much as I did.  This recipe is adapted from Copycake Kitchen with amendments to suit my preference.  I've decided to have something vegetarian, thus I omitted the minced meat. Here's the recipe to share.....

Ingredients:
1/2 cup long grain rice (not in the picture)
3 dried mushrooms (soaked and sliced)
1 tbsp dried prawns (soaked and chopped)
3 cloves garlic (chopped)
1 cup pumpkin with skin (cubed)
1 tbsp cooking oil (not in the picture)
Water for cooking rice

Seasonings:

1/2 tsp chicken stock granules

1 tsp light sauce

Drizzle of dark soya sauce (to get the preferred colour of your choice)

Salt (to taste)

1/4 tsp grounded white pepper

To get on with the cooking:

1. Add cooking oil in a heated wok, saute garlic and dried prawns for about 1 minute, add in dried mushrooms and continue stirring until fragrant.
2. In goes the rice, give it a few quick stir, then add the seasonings, continue to stir till well combined and taste for correct seasoning and off the heat.
3. Scoop the rice ingredients into a rice cooker, add enough water (depending on the type of rice you are using), place the pumpkin over the top, put the lid on and press the start button of the rice cooker.

Lunch is ready to be served.....

Stir-fried brinjals in Japanese sauce

Ingredients:
2 brinjals (cut into wedges)
4 tbsp cooking oil
1 red chili (sliced)
1/2 onion (sliced)

Sauce:
1 1/2 tbsp sake
2 tbsp mirin
1 tbsp Japanese soy sauce
Dash of sugar (to taste)
4 tbsp water

Methods:

1. Add cooking oil in a heated wok, fry the brinjals in batches until cooked through, dish and repeat till all is done.
2. Remove excess oil, leave about 1 tbsp in the wok, reheat the wok, add in onions and chili, stir fry about one minute, return the brinjals and the sauce ingredients and fry till well coated.  
3. Once the sauce has thicken slightly, off the heat and dish onto a plate. Serve!

Note:  The amount of sauce can be adjusted according to your own preference.  I add more water to get a more saucy plate of stir-fried brinjals and if you prefer likewise reduce the water. I love not only the delicious brinjals, but the yummy sauce with hot fluffy rice....

Fragrance Yam Rice

I won't miss trying out any easy to prepare meal which comes handy at any one time and can be cooked for a small portion.  Such one-pot-dish fits in well for my lunch which I only need to cook for myself and another extra portion for my mum to try and enjoy. This yummylicious one-pot dish is full of fragrance and is a dish to try, adapt and add into my home-cooked dish list.  Hope you all give it a try too....

Ingredients: (serves 2)
3/4 cup long grain rice (washed and set aside)

1/2 yam (peeled and cubed)
1/3 cup pork belly (thinly sliced)
1 tbsp dried shrimps (soaked and drained)
3 dried mushrooms (soaked and sliced)
2 shallot (peeled and thinly sliced)
1 tbsp pork fat (not in the picture)

Seasonings:
3/4 tbsp oyster sauce
1/2 tbsp light soy sauce
Drizzle of dark soya sauce (amount depends on the colour which you prefer)
1 tsp white grounded pepper
Dash of salt (taste)
Dash of msg

Methods:

1. In a medium heated wok add in the pork fat to obtain the lard and remove the crackling.
2. Add in shallots and dried prawns, stir fry for about 1 minute, then add in mushrooms and pork belly and continue to fry until fragrant.
3. Add in rice, give it a mix and all the seasonings, stir to combine and finally add in the yam.  
4. Taste for correct seasoning and colour of your preference.  Drizzle a bit more dark soya sauce if you prefer a darker colour.
5. Transfer the rice to the rice cooker, add water. (the amount of water very much depends on the type of rice you use, however for some rice you need to reduce the water for this cooking as the rice has already absorb some of the water during the stir-frying process). Give it a stir and place it to cook in the rice cooker.  

Let's dig in.....

This recipe is adapted with amendments from Kenneth Goh of Food Bloggers and Foodies United.

Mum's Bubble Prawns (Deep-fried prawns)

Deep-frying prawns may sound simple, but to get the batter right is most important, as the batter ingredients determines the crunchiness of the fried prawns.  Each household has their own recipes which has been handed down from one generations to another. The flour used varies, such as plain flour, self-raising flour and some incorporate a bit of rice flour, baking powder, etc... etc...

I've tried this recipe from Victoria Bakes, which is named 'Mum's Bubble Prawns' and the outcome is great.  To all who love deep-fried prawns, here's the recipe to share.

Ingredients:

8 prawns (peeled with tail intact) 

Seasoning:

1/2 tsp grounded white pepper

1 tsp light soy sauce

1/2 tsp sesame oil

Batter:

4 tbsp self-raising flour (sifted)

1 1/2 tbsp rice flour (sifted)

1/4 tsp salt

Water

1/2 tbsp oil (add to the batter, blend well)

1 egg white (beaten slightly)

Methods:

1. Add the seasoning into the prawns, mix  and let it stand for at least 2 hours.
2. When ready for deep-frying, prepare the batter by adding self-raising flour, rice flour and salt into a bowl, add in water gradually and mix until you get a slightly thick batter.  Stir in oil and blend well.  Add in about a tbsp of slightly beaten egg white into the batter and stir to mix.  The consistency of the final batter, when scoop and let it drip down from a spoon should be able to leave a mark at the tip of the spoon before disappearing.
3. Add about 1 tbsp lightly beaten egg white (the leftover portion) to the prawns and toss to mix.
4. In a deep wok heat enough oil for deep-frying, dip the prawn into the batter and place it gently into the medium heated oil.  do not over-crowd the wok, and when one side has turn golden brown turn over.
5. Once the prawn is cooked turn to high heat for the final fry, which serves to remove additional oil from the prawns thus makes the prawn crunchier. 
6. Dish, drain on kitchen paper to rid off excess oil and repeat till all is done.
7. Serve hot!

Crispy baked chicken drumsticks in Hoisin Sauce

Having three chicken drumsticks in the fridge, I've decided to make use of them for this recipe, instead of chicken wings.  Since I use drumsticks I cut a slit on the upper side, which is having the thickest part of meat to enable the marinade and glaze to seep through and ease baking time.  When baked, the outside has a layer of crispy-shiny glazed skin while the inside is juicy and tender.

Ingredients:

3 chicken drumsticks

Marinade:

1/3 tbsp hoisin sauce

1/3 tbsp sugar
1/3 tbsp salt

1/3 tbsp shaoxing wine

1/3 tsp baking powder

Dash of grounded white pepper

Glaze:

1 tbsp hoisin sauce

3/4 tbsp honey

Methods:

1. Wash, drain, cut a slit on the upper side with the thickest part of meat, pat dry with paper towel.
2. Combine all the marinade ingredients in a bowl, pour and rub onto the drumsticks to ensure that they are well coated and leave to marinate, covered, in the fridge for few hours.
3. Place the drumsticks on a wire rack and bake in a preheated Aspen convention oven of 200 degree Celsius until the top side has browned, turn over and continue baking until achieving the same brown colour.
4. To prepare the glaze add hoisin sauce, honey and the remaining marinade from drumsticks into a small pan and cook on low heat until it bubbles and thickens.
5. When the drumsticks are ready, brush with hoisin glaze, bake at 220 degree Celsius for 1 1/2 minutes, turn over the drumsticks, brush with glaze and bake for another 1 1/2 minutes.  
6. Remove from oven and serve immediately.

Notes:  The baking time depends much on the type of oven that we use as well as the size of the chicken.  During the process of baking we need to observe so as to get a properly cooked chicken and not just depending on the stated time. 

This recipe is adapted from The Informal Chef with adjustments.

Satay Peanut Sauce

Recently, I happen to come across this Satay Peanut Sauce video, which is simple, easy and less time consuming.  Without wasting much time I bought 300 grams of groundnuts and with the other ingredients readily available in my kitchen storage, I decided to go for it. Without further ado, let me introduce this delicious recipe for you all to try out and enjoy in the comfort of your sweet home....

Ingredients:
300g groundnuts
2 -3 tbsp cooking oil
500 ml. water (add more if needed during cooking)
1 tsp tamarind paste

Chili Paste (blend together until fine)
3 shallots
3 cloves garlic
2 lemon grass (white part only)
1" knob galangal
8 dried chilies

Seasonings:
Salt (to taste)
Sugar (to taste)

Methods:

1. In a low heated wok stir-fry the peanuts without oil, stirring continuously to ensure that it is not burnt, or else it will taste bitter.  Stir-fry until the skin is lightly brown and the peanuts are cooked through, off the heat, dish onto a baking sheet and let it cool for a minute.  Remove the skin by rubbing with our fingers, flip the baking tray to allow the skin to be at the side and blow the skin into the sink.  Repeat till all the skin are removed.  Blend the groundnuts with a blender until fine, I prefer to taste the crunch of the peanut, thus I did not blend it into powder form. Leave aside for later use.
2. Heat oil in a wok, add in the blended chili paste and stir-fry in medium heat until oil separates.
3. Add in the blended peanuts and water, stir to mix, then add in some salt and sugar and continue to stir during the cooking process so that the sauce will not stick onto the bottom of the wok.
4. If the sauce has thicken up, add more water along the way.
5. Cook the sauce for about 20 minutes, then stir in the tamarind paste, stir well to mix and taste for correct seasonings. 
6. Once the sauce has reach the right thickness off the heat.

Notes:  I made some changes to this recipe for my own preference.

This recipe is adapted from Ms. Adeline Lim.

Moist Banana Muffin

Ingredients: (Yields 8)
1 1/2 cup plain flour
1 tsp baking powder
1/2 tsp baking soda
5 bananas (I used Pisang Emas) - mashed
1/2 cup caster sugar
1/2 cup melted butter
1 medium egg

Methods:

1. Sift the plain flour, baking powder and baking soda into a bowl and stir with a hand whisk till well combined, set aside.
2. Beat together butter, egg, sugar and mashed bananas until well mixed.
3. Pour the banana mixture into the dry ingredients and stir until just combined.
4. Lightly grease muffin cups, spoon the mixture into the muffin cups, 3/4 full and arrange them on a baking sheet, as I am using a single muffin cup.
5. Bake in a preheated oven of 175 degree Celsius for about 25 minutes, or until a skewer inserted comes out clean.
6. Let cool on the baking sheet for 5 minutes, then transfer onto wire rack to cool.
7. Time for afternoon tea....

Recipe adapted from Treat & Trick Blog

Kuih Loyang

This recipe which I am going to share  is popularly known as Kuih Loyang, Kuih Rose or Honeycomb Cookies. During my childhood days, we only get to eat this kuih or cookies during Chinese New Year.  Today, it is being widely sold, thus we are able to buy as and when we feel like eating, but then again, those sold in the market are normally not as tasty as those home-made.  The mixing of the ingredients is easy, but when comes to deep-frying them it really takes time, as for my case it takes me one and a half hours to deep-fry the whole lot and it has to be done one at a time.  I also purposely pick a rainy day to make this as the weather is cooling and I need not have to sweat that much, having to stand in front of the hot oil.  I am really happy with the outcome and would like to share with all my readers and friends....

Ingredients: 
60g Glutinuous rice flour (sifted)
60g rice flour (sifted)
45g cornflour (sifted)
60g granulated sugar
150ml thick coconut milk
2 eggs
Enough cooking oil for deep-frying

Methods:

1. Put all the sifted flours into a deep bowl and stir to mix.
2. In another bowl crack in the eggs, add sugar and hand-whisk till sugar dissolve.
3. Add the coconut milk into the egg mixture and stir slightly.
4. Slowly pour the mixture of (3) into the flour, stir until all the ingredients are well combined and sift the mixture to obtain a smooth batter.
5. In a deep wok heat enough oil and when oil reach medium heat, turn the heat down to low.
6. To deep-fry, ready a Loyang/Rose/Honeycomb mold. Preheat mold by dipping into the heated oil, lift up and shake off excess oil and slowly dip into the batter, do not let the batter cover over the top of the mold, lift up, let the excess batter drip off and put into the heated oil.  I use a bamboo skewer to lightly poke at the sides to let the biscuits come out, and continue to fry until lightly brown.  Do not fry until golden brown as the biscuits will continue to brown after being taken out of the oil. 
7. Drain on kitchen paper to remove excess oil.
8. When they are completely cool store in an airtight container.
9. Time to start MUNCHING!

This recipe is adapted from XuanHom's Mom Kitchen diary.

Curry Samosa

With all the available ingredients in hand, I am making some Curry Samosa for afternoon tea.  This recipe needs Spring Roll Pastry of size 190mm x 190mm, but I only have the 125mm x 125mm, which is 5" x 5".  To solve the problem, I cut off about an inch from one side and join 2 sheets together using egg white brush to get a longer sheet enough to wrap the curry ingredients.  

Ingredients:

1 cup potato (peeled and chopped)

1/2 onion (peeled and chopped)

1/4 pc chicken breast (finely cubed)

1/4 tsp brown sugar

1/4 pack curry paste

1 1/2 tbsp coconut milk

2 tbsp cooking oil (for frying the curry ingredients)

Enough cooking oil (for deep-frying the samosa)

5 tbsp water

1 egg white (for brushing to seal the edges)

Methods:

• Add cooking oil in a medium heated wok, saute onion for a few seconds, add in curry paste, stir fry till fragrant, then add in chicken meat, potato, brown sugar and stir to mix.
• Add water and coconut milk, continue to stir until the potato is soft and the sauce is almost dry.  Off the heat and dish onto a plate and let it cool.

• To wrap, place a piece of spring roll pastry on a flat plate, scoop 1/2 tbsp curry mixture on one end of the pastry, fold in triangular shape and continue folding till the end.  Repeat till all is done.
• In a medium heated wok, add in enough cooking oil, put the wrapped samosa into the oil in batches and deep-fry till lightly golden brown, dish and drain on kitchen paper.  Repeat till all is done.
• It's time to enjoy my afternoon tea!

This recipe is adapted from Copycake Kitchen.  I made some changes from the original recipe to meet my own preference.

Fragrant buttery chicken

Ingredients:
2 chicken thighs and one drumstick (cut into bite size pieces)
1 tbsp minced garlic
3 chili padi (cubed)
3 sprigs curry leaves
3/4 tbsp butter
Cooking oil (for deep frying)

Marinade:
1 tsp light sauce
1/2 tsp sugar
1 tsp curry powder
1/2 egg
1 tbsp cornflour
1 tbsp rice flour

Seasoning:
4 tbsp evaporated milk
3/4 tbsp sugar

Methods:

1. Marinate chicken pieces with the marinade ingredients and leave in the fridge for few hours.
2. In a deep wok heat the cooking oil, deep fry the chicken pieces until golden and skin has a crisp, dish and drain off excess oil.
3. In another clean wok, add butter, using low heat saute garlic, chili padi and then the curry leaves and stir fry for a while.
4. Add in the seasoning and stir fry till the evaporated milk has a thick consistency. 
5. Add in the fried chicken and stir to mix until the chicken are well coated with the sauce.
6. Off the heat and dish on a plate.

This recipe is adapted from MiMi Bakery House

Cabbage golden-garlic fried rice

Having baked some pork belly satay, I've decided to serve it with this simple cabbage golden-garlic fried rice as our dinner for me and hubby...

What you need:
2 portion cooked and cold long-grain rice
1 bowl sweet cabbage (shredded)
5 cloves garlic (peeled and sliced)
3 tbsp cooking oil

Seasonings:
1 tbsp oyster sauce
Salt (to taste)
Dash of grounded white pepper

Few simple steps:

1. Add 3 tbsp oil in a medium-low heated wok, add sliced garlic and stir-fry the garlic until lightly brown, dish and set aside.
2. Remove oil from the wok leaving only about 2 tbsp.
3. Add in cabbage, give it a quick fry, move the cabbage to the side of the wok, add in the rice and turn to fry the rice for a few minutes, then toss in the cabbage.
4. Add the seasonings and fried garlic, stir to mix, taste for correct seasoning, fry for another minute and off the heat.
5. Dish onto a plate served with pork belly satay at the side.

I tend to enjoy a simple 'one-plate meal' and having it once a while does gives me real satisfaction, especially when it comes to cooking a meal for only two persons.