Dakgangjeong/Sweet Crispy Chicken

Ingredients:
200g chicken thigh (deboned)
1/4 cup milk
Dash salt
Pinch of pepper
1 clove garlic (minced)
1/4 tsp ginger (minced)
Cornflour (for coating)
Oil for deep frying
Chopped peanuts for garnishing (I omit)

Sauce:
1/2 tbsp light soy sauce
1 1/2 tbsp mirin
1 tbsp apple cider vinegar
1/2 tbsp gochujang
1 1/2 tbsp honey
1 tsp sesame oil
1 tbsp brown sugar
1/2 tsp garlic (minced)
1/2 tsp ginger (grated)
Pinch of grounded white pepper

Methods:

• Cut the chicken thigh into bite-size pieces, place in a bowl, pour in 1/4 cup milk, mix and let it soak for 2 hours in the fridge.
• Drain chicken pieces, add minced garlic, ginger, salt and pepper.  Stir to mix and set aside for 30 minutes.
• Heat the oil in a deep wok.  Coat chicken evenly with cornflour and fry chicken until golden brown.  Drain on kitchen towel.

• Combine all sauce ingredients in a saucepan and bring to boil, stirring constantly, lower heat to simmer for 2 to 3 minutes and off the heat.
• Add the chicken into the sauce, stir to coat the pieces evenly and serve immediately.

This recipe is adapted from Diana Gale of Domestic Goddess Wannabe.

Traditional Orange Cake

As usual I can't help trying out new recipes with any leftover oranges in my fridge. Anything traditional has always been sentimental to me. Thus, I am trying out this simple recipe which turns out deliciously yummy with fabulous texture for my palate.  

Ingredients:
4 oz unsalted butter (room temperature)
1 cup caster sugar
2 cups flour (sifted)
2 tsp baking powder (sifted)
3 eggs
1/2 tsp salt
1 cup freshly squeezed orange juice
1 1/2 tsp orange zest

Methods:

1. In an electric mixer beat together caster sugar and butter using medium speed until creamy.
2. Add in the three eggs and beat again using low speed until fluffy and creamy.
3. Add in the pre-mix flour, baking powder and salt and mix with a spatula.
4. Add orange juice in few additions and fold until you get the right consistency (you might need to add a little more or less). Batter should be springy and fluffy not loose and runny.
5. Lastly, fold in orange zest and give it a quick mix.
6. Pour the batter in a lined cake tin and bake in preheated oven of 170 degree Celsius for about 40 - 45 minutes until done or when a skewer inserted comes out clean.
7. It can be serve warm or cool.

This recipe is adapted from "Talking To Nelly."

Light orange-flavoured Fruit Cake

Off late, I have been baking Fruit Cake quite often.  Though I love fruit cake, but I seldom want to buy the ready bakery baked ones as they are usually too sweet.  I have a few keeper recipe in hand, so anytime when I yearn to have it I will just bake one to enjoy. Last week I bake an orange-flavoured fruit cake, which is so light and moist. This is another keeper recipe to share with all fruit cake lovers....

Ingredients:
250g plain flour (sifted)
250g unsalted butter (softened)
250g dry fruit mix
150g castor sugar (actual amount is 170g)
2 tsp baking powder (sifted)
1/2 cup freshly squeeze orange juice
2 tbsp condensed milk
4 eggs

Methods:

1. Soak dry fruit mix in orange juice overnight.
2. Beat butter and castor sugar until light and creamy.
3. Add in one egg at a time and beating well after each addition.
4. Mix in flour little by little, alternating with milk and stir until well mixed.
5. Add in fruit mix together with the orange juice and stir to mix.
6. Spoon mixture into a lined 7.5" square cake tin.
7. Bake in a preheated oven of 170 degree Celsius for 60 - 70 minutes or when a wooden skewer inserted comes out clean.
8. Let it sit in the cake tin for 10 minutes and transfer to wire rack to cool.
9. Enjoy it warm, at room temperature or cool from the fridge.  After 2 days I place the leftover cake in an airtight container in the fridge.  

This recipe is adapted from treatntrick.blogspot.com.

Sweet Potatoes Onde-Onde

I've made the green colour Onde-Onde which is of the pandan flavor before and is now trying a hand on this 'eyes-catching" orange or rather golden ones. Though it is one same dessert or snacks but the two recipes differs slightly. Let's get on with it....

Ingredients:
200g glutinous rice flour
200g orange sweet potato (peeled, diced, steamed and mashed)
160ml. water
Enough Palm Sugar (grated)
Fresh coconut shavings
Pinch of salt

Methods:

1. Into the mashed sweet potato add flour and water.  Mix into a dough, cover with cling film and let it rest for 10 minutes. (I prefer not to add all the water at one time, leaving a bit till the end to ensure that the dough is not too soft.)
2. In a deep plate add the fresh coconut shavings, sprinkle with a pinch of salt and stir to combine.
3. To make the onde-onde, pinch a portion of the dough and roll into your desired sizes, flatten with fingers, spoon some grated palm sugar in the middle (add more if you have a sweet tooth), fold up to seal and roll again into balls.  Repeat until all is done.
4. To cook, boil water in a half filled pot, drop the rolled onde-onde carefully into the pot, once it floats dish out with a slotted spatula and roll them in the coconut mixture to coat them evenly.  Place them onto a serving plate.  Repeat until all is done. (I will cook the onde-onde in batches to enable me time to coat them and to prevent the onde-onde to be over-cooked, especially when I am  making it all by myself.)
5. These eyes-catching golden onde-onde are ready to be served.

This recipe is adapted from Lisa's Lemony Kitchen with increased in the portion, as I am making 2 portions from her actual recipe.

Deep-fried Chicken Boxing coated with Nestum

Chicken Boxing is my family's favourite!  As time is needed to prepare the drumettes,  I will normally buy the chicken wings and get them ready before hand and leave them in the freezer. The night before cooking I will bring out the drumettes from the freezer and leave it in the fridge.  On the day itself, after the drumettes have defrosted I will marinate and let it sit until the time for cooking. 

If you prefer your Chicken Boxing to be crunchy on the outside and without any coated sauce, this is one yummy recipe which I would recommend.  I can assure you that your family would love them too...

Ingredients: (Serves 2)
8 drummets (with a sharp knife scrape the meat from the joint area downwards to form a ball)
Nestum for coating
Enough cooking oil for deep-frying)

Marinade:
1/2 tsp salt
1 tsp chicken stock granules
1/2 tsp grounded white pepper
1 small egg
1 1/2 tbsp cornflour
1 1/2 tbsp plain flour

Methods:

1. Marinate the chicken drumettes with the marinade ingredients and leave to sit for few hours, or until cooking)
2. In a deep heated wok add enough cooking oil.
3. In a plate add few tablespoons of nestum.  Coat the drumettes with nestum and deep-fry in the medium heated oil, turning in between frying until golden brown.
4. Dish and drain on kitchen paper.  
5. Serve!

Notes:  Deep-fried Chicken Boxing also makes good Finger Food in a party or home gathering. Though having it immediately when hot is the best, but I have it half an hour later and I still get the crunch!

Pan-fried Spicy Chicken Wings

Ingredients:
300g chicken wings
1/2" knob ginger (minced)
1 onion (sliced, keep some to mix in later)
2 tomatoes (4 slices for garnishing and the rest finely chopped)
2 green chilies (sliced)
1/2 tbsp chili powder (not in picture)
1/4 cup tomato ketchup (not in picture)
4 tbsp water (not in picture)
3 tbsp cooking oil (not in picture)

Marinade:
1 tsp salt
1/4 tsp tumeric powder

Methods:

1. Clean chicken wings, cut into 2 pieces (in between the drumette and the mid-wing), pat dry, marinate with salt and tumeric powder and set aside.
2. In a large frying pan of medium heat, add oil, when the heat is hot enough switch to low and add the marinated chicken (this is to prevent from splattering).  
3. Mix the chicken wings and let it fry not completely but until the edges turns slightly golden brown.
4. Add in grated ginger, onions, green chili and chopped tomatoes and mix all the ingredients well with the chicken for about one minute.
5. Add in chili powder and give it a quick toss.
6. Pour in the tomato ketchup and water, toss to coat the chicken and taste for correct seasoning with a balance of flavours, add salt and dash of sugar for sweetness if necessary.
7. Once the sauce has reduced, add the remaining sliced onions, give it a quick stir and off the heat.
8. Dish onto a serving plate, garnish with sliced tomatoes and dinner is served!

This recipe is adapted from Island Smile with some amendments to suit my family's taste-buds.

King of Ribs (Pai Kut Ong)

Locally, this dish is popularly known as "Pai Kut Ong" in  Kuching.  Today, many food outlets are serving this authentic Chinese dish.  I have here a 'keeper recipe' which I will cook when my children are back home for holiday or when our KUEK family are having home gatherings.  

Ingredients:
400g rib eye (I use pork shoulder)
Cooking oil (for deep-frying)

Marinade:
Drizzle of sesame oil
Dash of salt
1/2 tbsp oyster sauce

For coating:
Plain flour (sifted)

Sauce: (Mix together)
3 tbsp tomato sauce
1 1/2 tbsp chili sauce
1/2 tsp curry powder (I use watch brand)
1 1/2 tsp LP sauce
1 tsp sugar (to taste)
3 tbsp water

Methods:

1. Normally, I will ask the butcher to slice the meat for me.  Wash,  pat dry with kitchen paper and use a meat pounder to tenderize the meat. In a big bowl mix meat with marinade and let it marinate for at least an hour or two.
2. Coat the meat slices with plain flour prior to deep-frying.  
3. In a medium heated wok with enough oil, deep-fry the coated meat slices in batches until golden and remove from heat.  Repeat until all is done.
4. In a clean heated wok (without oil) bring sauce to a boil until it reaches a thickened consistency.  Add in (3), stir to coat the meat with the sauce and let the flavours set in.  Remove from heat.
5. Dish onto a serving plate.  
6. To make this dish looks more presentable serve it on top of lettuce on a plate with sliced cucumbers and tomatoes.

This recipe is adapted from Y3K Recipes No. 56, Page 50 with slight changes.

Sweet and Sour Meatballs

I love meat dishes of sweet and sour taste.  It arouses my taste buds and boost up my appetite and calls for more rice! Come, let's join me in cooking this yummy dish to enjoy with freshly cooked fluffy rice....

Ingredients:
2 cups minced pork
1 tsp ginger (minced)
1 tsp garlic (minced)
1 sprig spring onions (green part only, chopped)
3 tsp cornflour
Cooking oil (for deep-frying)

Marinade:
Pinch of salt
1/2 tbsp light soy sauce
Drizzle of sesame oil

Sweet and sour sauce: (mix together)
2 tbsp tomato ketchup
4 tbsp water
1 tsp white/black vinegar (I use black vinegar)
1 tsp sugar
2 tsp cornflour
Pinch of salt

Methods:

1. In a large bowl put in the minced pork, add minced ginger, garlic, chopped spring onions, cornflour and all the marinade ingredients.  Mix until well combined and has becomes slightly sticky and paste like texture.
2. Shape into balls of your preferred sizes.
3. In a deep wok add enough cooking oil and deep-fry the meatballs using medium heat in batches until golden brown, turning them in between frying.
4. Dish and drain on kitchen paper.
5. When all is done, discard off excess oil leaving about 1 tbsp in the wok, using medium-low heat add in sweet and sour sauce mixture, and when the sauce starts to simmer give it a stir and quickly taste for correct seasoning of your preference.
6. Return the meatballs into the wok, stir to coat and continue to let it simmer for another minute or so until the sauce thickens.
7. Off the heat, dish onto a serving plate and serve hot.

This recipe is adapted from 'Authentic Chinese Food Blog.'

Stuffed Bittergourd with Homemade Sauce

I have shared a number of homecooked recipes in my blog for this favourite vegetable of mine, Bittergourd. Though I am the only one in my family who eat this bitter vegetable, but once a while I will still cook it.  Today, I would like to share with my readers this stuffed bittergourd with homemade sauce.  

Ingredients:
1 bittergourd
1 cup minced pork

Marinade:
1/2 tsp 5-spice powder
1 tsp light soy sauce
1/2 tsp cornflour
Dash of chicken stock granules
1 small shallots (chopped)
1 tbsp water

Homemade sauce: (Mix together in a bowl)
1 tbsp oyster sauce
1/2 tsp chicken stock granules
Dash of grounded white pepper
Drizzle of sesame oil
1/2 tsp cornflour
4 tbsp water (adjust accordingly)

Methods:

1. Marinade the minced pork with the marinade ingredients and set aside for later use.
2. Wash the bittergourd, cut into 1/2" rings, cored, quick boil, drain and let it cool.
3. Stuff the bittergourd rings with the marinated minced pork, set aside on a plate and steam until the meat is cooked and the bittergourd is soft. Remove the bittergourd and place them onto a serving dish.
4. In a heated wok, pour in sauce and cook while stirring until it thickens.  At this juncture, taste for correct seasoning (add any seasonings if needed).
5. Turn off heat, drizzle the sauce over the bittergourd and serve hot!

No-Churn Avocado Ice-Cream

This Avocado Ice-Cream has been in my "to make list" for quite a while. To make good avocado ice-cream I need to look for good-creamy avocados. As avocado is a scarcity in Kuching, thus it is rather expensive.  Some even fetch the price of above RM 10.00 each. Recently, I manage to get hold of some good ones from one of our local market fruit stalls with a reasonable price.  Finally, I get to try a hand on this delicious ice-cream which does not require churning.  

Ingredients:
8 oz. avocado (from 2 medium avocados) 
8 oz. sweetened condensed milk (actual recipe is 14 oz.)
2 tbsp lemon juice
pinch of fine salt
2 cups cold whipping cream

Methods:

1. Chill a 9" x 5" metal loaf pan in the fridge for at least 30 minutes.
2. Put all the ingredients except whipping cream, into the container of a blender and puree until smooth. Transfer to a large bowl.
3. Add the whipping cream in the mixer bowl of an electric mixer and whip using medium-high speed until firm peaks form.
4. Fold about a cup of the cream into the avocado puree and stir to mix using a rubber spatula until combined.
5. Fold the lightened mixture back into the remaining whipped cream, and use the electric blender from (3) to mix until well blended and smooth.
6. Pour into the chilled loaf pan and place in the freezer until firm for 4 hours or overnight.
7. To serve, I will take out the ice-cream from the freezer and leave at room temperature for about a minute or two (as it is still hard), scrape with an ice-cream scoop, put in a bowl and time to enjoy....

Recipe adapted from Food Network Kitchen.

Orange Loaf Cake

I love cakes with citrus flavours, such as orange and lemon.  The thought of it seems to arouse my taste-buds.  I came across some beautiful oranges while I was out shopping, so decided to get some and reserve two to try out this recipe.  Though the recipe mentioned loaf tin to bake this loaf cake, but I use a 6" x 6" cake tin instead.

Ingredients:
2 large oranges
300g flour (sifted)
130g caster sugar
80g unsalted butter (room temperature)
Orange zest (from one orange)
2 medium eggs
3 tsp baking powder (sifted)

Methods:

1. Whisk eggs and sugar using a stand mixer until smooth and pale.
2. Add orange zest, orange juice and butter, continue to mix using low speed.
3. Add in sifted flour and baking powder which have been mixed before hand, in three folds and stir to mix using a spatula, then I mix again using an electric mixer for a quick minute until the batter is smooth.
4. Pour the batter into a lined cake tin or loaf tin.
5. Bake in a preheated oven of 180 degree Celsius for about 45 minutes or until a wooden skewer inserted comes out clean.
6. Cool on a wire rack, cut and serve!

Notes:  The orange flavor and scent of this orange cake is awesome and adding on to its light and moist texture, it's sumptuous!  In addition to that, I made some no-churn avocado ice cream yesterday and I am having these two for my afternoon tea, something cooling on a hot day....

Recipes adapted from Happy Foods with slight amendments.

General Tso's Chicken

I have heard and came across many recipes for this General Tso's Chicken and have been wanting to try out but somehow it never materialize.  I keep telling myself, how much longer do I have to place this recipe in my KIV list???  Hahaha.... I finally get to try a hand on this scrumptious dish....

Ingredients:
(A) Marinade
1/2 egg white
1 tbsp dark soya sauce
2 tbsp shaoxing wine
Dash of baking soda
1 1/2 tbsp cornflour
3 chicken thighs (skinless, deboned and cut into chunks)

(B) Dry Coating
1/4 cup flour
1/4 cup cornflour
1/4 tsp baking powder
1/4 tsp salt

(C) Sauce
1 1/2 tbsp dark soya sauce
2 tbsp shaoxing wine
1 tbsp vinegar
1 tbsp chicken stock
2 tbsp sugar
1/2 tsp sesame oil
1/2 tbsp cornflour
2 tsp canola oil
1 tsp minced garlic
1 tsp minced ginger
4 sprigs of spring Onions (cut into 1" length)
5 dried chilies (deseeded and soaked)

Methods:

1. To make marinade, whisk egg white until slightly foamy, add dark soya sauce, shaoxing wine and whisk again to combine.  Next, add baking soda and cornflour and again whisk to combine.  Pour half or slightly less than half of the marinade into the chicken and reserve the balance.  Mix to coat chicken, cover bowl with cling film and place in the fridge for 30 minutes.
2. To make the dry coat, combine flour, cornflour, baking powder and salt in a large bowl.  Whisk mixture until mixed.  Add the reserve marinade and whisk until the mixture has coarse, mealy clumps.  Set aside.
3. To make the sauce, combine dark soya sauce, shaoxing wine, vinegar, chicken stocks, sugar, sesame oil and cornflour.  Stir until dissolve and no lumps, set aside.
4. To deep fry the chicken, coat the chicken pieces with the flour mixture and deep fry until cooked through, dish, place on paper towels to drain and set aside.
5. In a clean wok, add canola oil, saute garlic and ginger for a minute, add spring onions and dried chilies and fry for another 2 minutes on medium heat until the spring onion and chili has wilted. Pour the sauce over, stir well to mix and ensure that the sugar does not burn. Once sauce has thickens, add chicken and toss to coat the chicken. Off the heat and serve immediately.

This is indeed a scrumptious dish, though it has slightly more elements but it is indeed a worthy effort to try out and proudly present on my dining table to enjoy.

This recipe is adapted from Diana Gale of The Domestic Goddess Wannabe.  I only use half of her original recipe as I am only cooking for two.  Thank you Diana for another scrumptious dish - YUMMY!

Peppery Pan-Fried Pork Slices

It has been quite a while since I last cooked this favourite pork dish of my children's childhood days.  Recently, my youngest son called me up asking for the marinating ingredients for this dish.  As usual it's a dish which I don't go for exact measurements but by my instincts. As I have some leftover pork tenderloin, I've decided to cook this dish for dinner, and cooking this childhood favourite dish of theirs brings me back down memory lane....

Ingredients:
1 medium bowl pork tenderloin (sliced)
5 cloves garlic (peeled and smashed)
3 tbsp cooking oil
Some water (for cooking)

Marinade: 
1 1/2 tbsp oyster sauce
1 1/2 tbsp dark soya sauce 
1/2 tbsp sugar
1 tsp salt
Drizzle of sesame oil
2 tsp grounded white pepper
2 tbsp water

Methods:

1. Mix the pork slices with the marinade until well coated and leave aside for at least one hour.
2. In a medium heated wok add cooking oil, saute the smashed garlic until fragrant and turn lightly brown, add in the marinated pork and stir-fry to mix.
3. Continue tossing to ensure that the meat are cooked through.  If the dish is too dry, add some water and stir to mix.
4. Taste for correct seasoning, add a bit more sugar or salt if needed as this dish is slightly sweet and saltish.  You can also add slightly more dark soya sauce, as the amount depends on the type of soya sauce that you use, as some are lighter than the others.
5. Once the sauce has thicken and the meat are fully cooked, off the heat and dish onto a plate. Serve!

Notes:  

1. If you prefer the dish to have more sauce add more water during the cooking process. At certain time I will also cook with more sauce.
2. Though this meat dish goes well with rice for our main meal, but once a while we eat it with small buns, like a burger for snacks.
3. The amount for the marinade ingredients, like I said are rough estimates based on my instincts. To obtain a taste of your liking, taste for correct seasoning during the process of cooking.

Fried Tang Yuen (Glutinous Rice Balls)

For as long as I can remember, Tang Yuen or Glutinous Rice Balls are normally cooked and served on 22nd December every year, which is the Winter Solstice Festival or Dongzhi, and is only served in sweetened syrup.  Today, we get to cook it as and when we feel like having it as dessert or snacks.  This unique recipe from 'No-Frills Recipes' push me a step further to try it out as it is not the usual sweet tang yuen which I know of, but a savoury dish instead. I cannot imagine how it will taste until I give it a try and  get the final verdict from my taste buds.... YUMMY!

Ingredients: (Serves: 1)
2 tbsp minced pork
2 dried mushrooms (soaked and diced)
1 tbsp dried shrimps (soaked)
3 pip garlic (peeled and chopped)
2 sprigs spring onion (chopped)
Sesame oil (drizzle) - not in the picture
1 1/2 tbsp cooking oil - not in picture
Some water (to sprinkle)

Tang Yuen 

• mix sifted glutinous rice flour with water until you get a consistency of your choice. 
• since it's for frying, I add less water to come up with a more solid dough and even after stir-frying it still maintain its round shape. 
• roll into your desired sizes and set aside.

Seasoning for minced pork:
1/2 tsp light soy sauce
1/2 tsp cornflour
1/2 tsp chicken stock granules
Dash of grounded white pepper

Methods:

1. In a heated wok, saute garlic until fragrant, add dried shrimps and mushrooms and toss well.
2. Add in seasoned minced pork, stir to mix, sprinkle some water and stir-fry till cooked.  Taste for correct seasoning, adding some salt if necessary.
3. At the same time, cook Tang Yuen in boiling water until it floats to the surface.
4. Strain and add to (2).  Give it a good stir to ensure they are well coated.
5. Sprinkle spring onions over, stir to mix, drizzle sesame oil, give it a final mix, remove from heat and serve!

Notes:  The amount of ingredients for stir-frying the tang yuen depends much on your own preference.  Increase the amount if you are cooking a bigger portion.  For my case, I am cooking only one portion just for myself.

Xiamen Minced Meat Rice

I am intending to cook something simple for last night's dinner, such as a one-pot, one-plate or one-bowl meal. As I was thinking.... Diana Gale's recent post of 'Xiamen Minced Meat Rice' triggers me. Taking a quick search into my fridge I manage to get all the ingredients needed. There goes my 'One-bowl' dinner for myself and hubby....

Ingredients: (Serves: 2)
200g minced pork
100g frozen vegetables
1 potato (peeled and cubed)
1 cup water
3 shallots (peeled and thinly sliced)
1/2 onion (peeled and diced)
2 cloves garlic (minced)
2 eggs (fried, sunny side up)
1 cup rice (washed and cooked)
3/4 tbsp oyster sauce
3/4 tbsp shaoxing wine
1 tbsp dark soy sauce
2 tbsp fried shallots
Salt (to taste)

Marinade for minced meat:
1/2 tsp 5-spice powder
1/2 tsp pepper
1/2 tsp sugar
1/2 tbsp cornflour
1 tbsp light soy sauce

Garnish:
Bok Choy (washed, lightly boiled and drained)

Methods:

1. Marinate minced meat with the marinade ingredients, mix well to combine and set aside.
2. Deep fry potatoes until golden brown and drain on kitchen paper. Remove excess oil, leaving about 2 tbsp in the wok.
3. In the same heated wok, fry shallots and onions until translucent and soft, add minced garlic and quick stir until fragrant, then add in minced pork.  
4. Stir-fry the meat until about 75% cooked, then add potato cubes, oyster sauce, shaoxing wine and water.  Stir to mix and let it simmer for 1 minute.
5. Add frozen vegetables, dark soy sauce and fried shallots.
6. Continue stirring until liquid reduces.  Season with salt and taste for correct seasoning.
7. Turn off heat, dish onto a bowl and set aside.
8. To assemble: Place some rice in a bowl, top with meat and sauce, garnish with some bok choy at the side and a fried egg.

Thanks to Diana Gale for another fabulous yummy dish to cook and enjoy in the comfort of our home. Once a while it is always fun to opt for something unique and different other than our normal Chinese home-cooked food.

Recipe adapted from The Domestic Goddess Wannabe with slight amendment.

Baked Spicy Sriracha Chicken

I always enjoys spending some alone time in a Supermarket, slowly viewing through the ingredients that I need, while planning for the meals that I am going to cook. Once a while I will unexpectedly come across some kitchen utensils that I need, or a seasoning or spices which at that instant moment trigger me to cook a new dish. Recently, I came across this Sriracha Chili Sauce and without much thought I decided to grab a bottle and come up with this Baked Spicy Sriracha Chicken.  It is spicy alright and is an appetizing baked dish to serve with freshly cooked rice.

Ingredients:
2 whole chicken thighs and drumsticks (cleaned and pat dry)

Marinade:
2 1/2 tbsp Sriracha Chili Sauce
2 tbsp oyster sauce
1 tsp sugar
3 cloves garlic (minced)

Methods:

1. In a bowl add Sriracha Chili Sauce, oyster sauce, sugar and minced garlic.  Stir to mix until well combined.
2. Rub the marinade onto the chicken and let it sit for at least 3 hours.
3. Arrange the chicken on a wire rack, skin side down and brush with extra marinade.
4. Bake in a Convention Oven of 200 degree Celsius for 20 minutes, turn over the chicken, brush with remaining marinade ingredients and continue to bake for another 20 minutes, or until cooked and have achieved a nice golden colour.
5. Let's serve DINNER!

Potato and Leek Curry

Another Sri Lankan vegetarian dish which satisfy my taste bud. The potatoes in this dish is a replacement for the carbohydrates, so I skip out rice for my lunch. This is another "Simple Yet Yummulicious" dish to cook and enjoy in the comfort of our sweet home!

Ingredients: (Serves: 1)
1 medium sized potato (peeled and cubed)
1 medium sized Chinese Leek (thinly sliced)
2 sprigs curry leaves
2 cloves garlic (peeled and sliced)
1/2 onion (peeled and sliced)
1 tomato (chopped)
1/4 cup coconut milk

1/4 tsp tumeric
Dash of salt
1/4 tsp chili powder
3 tbsp cooking oil

Methods:

1. Put the cubed potatoes in a bowl, mix with salt and tumeric powder, set aside.
2. In a heated wok add oil and fry the potatoes until slightly golden. Dish out some excess oil.
3. Into the potatoes add onions, curry leaves and garlic, stir-fry for 2 minutes until fragrant.
4. Add the leek, give it a stir, then add chili powder and salt, taste for correct seasoning.
5. Pour in coconut milk and let simmer until gravy coats the potatoes.
6. Add in the chopped tomatoes, toss to mix and remove from heat.
7. Let's have lunch....

This recipe is adapted from Island Smile with slight amendments.

Cereal Butter Prawns

A favourite Prawn Dish which most families will order when they are eating out. Today, many home cooks are also cooking this popular dish in their home kitchen.  So, if you have some big prawns in your fridge, let's try out this dish. It is indeed a keeper!

Ingredients:
10 prawns 
1 tsp salt
1 tsp pepper
1/2 egg (beaten)
1 tbsp flour
1 tbsp cornflour
3 sprigs of curry leaves
1 red chili (chopped) or 4 chili padi (my chili padi is out of stock)
1 1/2 tbsp butter
1 tsp cooking oil
3/4 cup Nestum/Cereal
1 tbsp sugar
1 tsp salt
1 tsp chicken stock powder
1 tbsp milk powder

Methods:

1. Clean the prawns by using a pair of scissor to trim the feelers and legs, cut a slit on the back of the prawns, deveined and pat dry.
2. Add the 1/2 beaten egg into the prawns and mix to coat the prawns.
3. Add salt, flour, cornflour, and mix gently to coat.
4. Deep-fry prawns 2 to 3 minutes, dish and drain on kitchen paper.
5. In a bowl mix together nestum, milk powder, sugar, salt and chicken stock powder.
6. In a heated wok, melt butter with the cooking oil, add in the curry leaves and chopped chili and stir-fry until fragrant.
7. Add in the nestum and stir-fry for about 2 minutes.
8. Return the prawns to the pan, gently stir until well mixed and prawns are well coated with the crunchy cereal.
9. Off the heat, dish onto a serving plate and serve!

Notes: Though I did not serve this dish immediately after cooking, but half an hour later, the nestum/cereal is still so crunchy, as well as the curry leaves.  

This recipe is adapted from Diana Gale of The Domestic Goddess Wannabe.  Thank you so much Diana for sharing with us this YUMMYLICIOUS 'high-class' dish. "Thumbs-UP!"

Soft and Moist Banana Cake

Haven't bake my favourite banana cake for quite a while.  Baked one yesterday for us to enjoy this weekend.  Soft and moist cakes are heavenly!  Who could say 'NO' to it??

Ingredients:
225g flour (sifted)
200g unsalted butter (room temperature)
150g caster sugar
2 eggs
50ml milk
3 bananas (mashed)
1 tsp baking powder (sifted)
1 tsp baking soda (sifted)
Pinch of salt

Methods:

1. In a bowl mix flour, baking powder, baking soda and salt, set aside.
2. Cream butter and sugar until pale and creamy.
3. Add in egg, one at a time and beat well after each addition.
4. Add in milk, mashed banana and mix well using a spatula.
5. Fold in flour in 3 batches and mix till combine.
6. Pour batter into a lined 6" cake tin.
7. Bake in a preheated oven of 160 degree Celsius for 1 hour, or when a wooden skewer inserted comes out clean.
8. Cool on a wire rack.
9. Slice to serve.....

Recipes adapted from Tiffy Delicatessen with slight adjustment.

Sri Lankan Pumpkin Curry

This delicious Sri Lankan Pumpkin recipe caught my eyes as I was browsing through a recipe blog.  Again, it's my favourite golden pumpkin, which I simply just can't resist to try and taste.  It's indeed another 'Simple Yet Yummylicious' dish.  Here's to share...

Ingredients:
1/2 medium size round pumpkin (peeled and cubed)
1 tomato (sliced)
Handful of curry leaves
1/2 onion (thickly sliced)
1/4 tsp chili powder
1/4 tsp tumeric powder
1/4 tsp cumin powder
1/2 tsp mustard seeds
1 1/2 tbsp cooking oil
1/4 cup water
1/4 cup coconut milk
Chicken stock granules (to taste)

Methods:

1. In a medium heated wok, add oil and saute the onion, tomato and curry leaves until fragrant.
2. Add chili powder, tumeric powder, cumin powder and mustard seeds and continue to stir-fry.
3. Once the onion turn golden, add pumpkin and give it a quick stir.
4. Add in water and dash of chicken stock granules, stir and let it simmer until the pumpkin are slightly tender. Add more water if the sauce is reduced and taste for correct seasoning.
5. Add in the coconut milk, stir and cook for a quick few seconds.
6. Off the heat, dish onto a serving plate and serve!

Notes:  The actual recipe does not require the pumpkin to be peeled, personally for me, I feel that either way is acceptable.  If you prefer a soupy pumpkin curry, add more water. 

This recipe is adapted from Island Smile with slight amendments.

White Gourd Braised Rice

This vine grown fruit which is eaten as vegetable when mature, popularly known as white gourd or bottle gourd is another one of my favourite vegetable. Normally, I will either stir-fry with dried shrimps or cook as savory soup.  Today, I am trying a hand on this one pot dish recipe.  It looks simple, but wait till you have the first taste of it, and I can assure you that you will have a new mindset on this "Simple Yet Yummylicious" dish.

Ingredients: (1 serving)

• 1 shallot (peeled and thinly sliced)
• 2 dried mushrooms (soaked and thinly sliced)
• 1 tbsp dried shrimps (washed, soaked and drained)
• 1 1/2" red carrot (peeled and julienne)
• some thinly sliced pork belly
• 1 cup white gourd (de-skin and cut into thicker strips)
• Rice (washed and drained) - not in the picture
• 1 1/2 tbsp cooking oil - not in the picture
• Enough water for cooking rice

Seasonings:
1 tbsp light soy sauce
1 tsp chicken stock granules
Dash of fish sauce
1/2 tsp grounded white pepper

Methods:

• In a medium heated wok add in cooking oil, saute onion until almost brown, scrap it to the side of the wok and add in pork belly slices.
• Stir-fry the meat until it releases the oil and is lightly browned, add in the mushrooms, toss to mix and return the fried onion into the wok, add the dried shrimps and continue to fry until fragrant.
• Add in red carrot and white gourd and give it a quick stir.
• In goes the rice, all the seasonings and stir to mix until well combined for about 2 minutes. Off the heat.

• Transfer into a rice cooker, add enough water and press the Start button.
• When cooked, let the rice sits in the rice cooker for about 15 minutes before serving.

Notes: The amount of water used to cook depends on the type of rice that we are using.  I am using the normal white rice, thus as usual I need to add extra water or else the rice will not be cooked through.  As home-cooks we know our RICE best!

This recipe is adapted from Sifu Kenneth Goh with adjustments to suit my cooking and needs.