Slow Cooker Hawaiian Pineapple Chicken

Being in this tropical country and with the heat getting stronger by month, I am trying to make full use of my Slow Cooker or Crock Pot.  This method of cooking is healthier, low fat content and require the minimum amount of effort.  So, who would say NO to it??

Ingredients:
4 chicken thighs (bone-in and skin on)
1 red bell pepper (cut into 1" chunks)
1 cup fresh pineapple (cut into 1" chunks)
1 yellow onion (cut into 1" chunks)

Sauce: (mix together in a bowl)
1 1/2 tbsp. honey
1 tbsp light soy sauce
1/4 cup dark brown sugar
1/2 tbsp grated ginger
3 garlic cloves (minced)

1 tbsp cornflour + 1 tbsp water 

Methods:

1. Using a skillet, brown the chicken thighs on both sides for 3-5 minutes over medium-high heat.  Set aside.
2. Add the pineapple and onion to the bottom of the slow cooker.
3. Place the chicken thighs on top of the pineapple and onion.
4. Pour in the mixed sauce.
5. Cook on high for the first 1 hour, then switch to low for 3 hours.
6. Add the bell peppers and the cornflour mixture and let it cook for an additional of 30 minutes.
7. Serve this hot on a deep dish together with rice.

I adapted this recipe from "Dinner, then Dessert" with some amendments.

Banana Chocolate m&m Muffins

With a 'yearning' recipe in hand and some over ripe bananas in the pantry BUT not having any chocolate chips... my mind suddenly switch me to the leftover chocolate m&m. Wow, what a fabulous idea!!  I can imagine myself having this long grin on my face hehe... So, here is the outcome...

Ingredients: (Makes 6)

60g melted butter (cooled)

2 eggs

4 over ripe bananas (medium-small)

160g plain flour (sifted)

1 tsp baking powder (sifted)

1 tsp baking soda (sifted)

50g caster sugar

2 tbsp chocolate m&m or chocolate chips

Methods:

1. In a bowl, combine melted butter and eggs together with a hand whisk.
2. Mash banana with a fork and add into egg mixture, stir well to mix.
3. In another bowl, combine sifted plain flour, baking powder, baking soda and sugar together.  Then pour into egg mixture in 2 batches and mix with a rubber spatula until just combined.  Do not over mix the batter as the gluten in the flour can form elastic gluten strands, resulting in a more dense and chewy texture.
4. Lastly, add in chocolate m&m or chocolate chips and fold well.
5. Scoop mixture into cupcake liners to 3/4 full.
6. Bake in a preheated oven of 180 degree Celsius for about 30 minutes or with a skewer inserted into the center of the muffin comes out clean.

Recipe adapted from Anncoo Journal by Ann Low.

Eggplant with fermented salted soya bean

Eggplant or commonly known as brinjals is another favorite vegetable of mine.  It comes in different shapes, sizes and colors.  I am using the purple long shaped eggplant/brinjals for cooking this dish.

Ingredients:
2 medium eggplants
1 tbsp. fermented salted soya beans
1/3 cup minced pork
4 cloves garlic (chopped)
3 shallots (chopped)
2 tbsp. cooking oil

Seasonings:
2 tbsp. oyster sauce
1/2 tsp black vinegar
A dash of sugar

Methods:

1. Wash, cut eggplanst into 1 1/2" length, put in boiling water,  boil for a quick minute until slightly soft and dish out.
2. In a heated wok add cooking oil, saute chopped garlic and shallots until fragrant.
3. Add in fermented salted soya bean and continue to saute.
4. Add in minced pork and stir fry for another minute, then add in the eggplant.
5. Season with oyster sauce, vinegar and sugar.  If the dish is too dry, sprinkle with some water.  Taste for correct seasoning.  Stir well to combine.
6. Off the heat and dish on a platter.
7. Serve with a bowl of hot fluffy rice!

Tips:  

1. This recipe calls for the eggplant to be deep-fried in hot oil, but I boil it instead in order to make the dish more healthier.
2. I omit the chopped chili to be saute together with the garlic and shallots in (2) above as my grandson is not a fan of chili.  Adding the chilies makes the dish looks more colorful. 

I adapted this recipe from TV series "Family Kitchen with Sherson" by Ann Lian with slight amendments.