Homemade Honey Yellow Mustard Dressing

Since I am intending to add more Salads into my diet, I've decided to opt for homemade salad dressings than those purchased over the supermarket shelf, as homemade ones are definitely more healthier.  Let me share with all my readers, this yummylicious and popular 'Honey Yellow Mustard Dressing'.  The actual recipe is using Dijon mustard, but since I have Yellow Mustard in my pantry, might as well I  make use of it.

Ingredients:
1/4 cup Heinz Yellow Mustard
1/4 cup honey
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper

Methods:

1. Add all ingredients to a mason jar and place the lid on.  Shake jar well to mix up dressing.  Store in the fridge up to 2 months.
2. To use, just shake the jar again to mix.

This recipe is adapted from 'The Girl on Bloor' with slight amendment to suit my cooking preference.

Meat and Potato Patties

Ingredients: (Serves 2)
250g. ground pork
1/2 cups potatoes (finely shredded)
1 tbsp. onion (finely chopped)
1 tbsp. spring onion (chopped)
1/2 egg (beaten)
1 dash of salt
1 tbsp. cooking oil
1 cup water
3 tbsp tomato sauce
1/2 tbsp. plain flour
1 tbsp. water

Methods:

1. In a large bowl, combine ground pork, potatoes, onions, spring onions, egg and salt.  Shape into 5 patties; press to flatten slightly.  In a large skillet or pan, heat 1 tbsp. cooking oil over medium high heat.  Brown patties on both sides, drain.  Add water and tomato sauce, simmer, covered, until meat is cooked.  Remove patties to a serving platter.
2. In the same skillet/pan, whisk flour into water, gradually add to skillet.  Reduce heat to medium-low; cook, stirring constantly, until thickened.  Remove from heat and spoon over patties.  Serve immediately.

Note:

This patties can be served with rice in a Chinese meal, or as a Western meal, with sides of your choice.  I served mine as a Western Dinner with Salad.

I adapted this recipe from 'Taste of Home' by Gladys Klein, Burlington Wisconsin, with some amendment to suit my cooking preference.

Chinese Honey Chicken

Ingredients: (Serves 2)
300g. chicken breast (cut roughly 3cm. cubes)
1/4 cup water
1/2 tsp. chicken stock granules
1 tbsp. Shaoxing wine
1 tbsp. white vinegar
1 1/2 tbsp. honey
1/2 tbsp. light soy sauce
2 tbsp. sugar
1 garlic cloves (chopped)
1 1/2 cups + 2 tbsp. plain flour (sifted)
1 tsp. cornflour, dissolve in 1 tbsp. water
Cooking oil for deep frying, + 1 tbsp. for cooking
1/2 tsp. toasted black sesame seeds

Marinade:
1 tbsp. light soy sauce
1/2 tbsp. Shaoxing wine4
1/2 egg white (lightly whisked)

Methods:

1. In a large bowl, mix the marinade ingredients thoroughly into the chicken pieces to break up the egg white, and let it marinate for 10-20 minutes.  I let it marinate longer in the fridge.
2. In another bowl, mix together the water, chicken stock granules, Shaoxing wine, white vinegar, honey, light soy sauce and sugar.
3. Place the flour in a large bowl.  Add the chicken pieces and the marinade, and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.
4. Fill a wok or pan with cooking oil to about 1/3 capacity.  Heat over high heat.  The oil is hot enough for frying when a wooden spoon dipped into the oil forms small little bubbles.  Shake excess flour from the chicken pieces.  Cook chicken pieces in 2 batches until golden and cooked through.  Drain on kitchen paper.
5. In a clean wok or pan over medium heat, add 1 tbsp. oil, saute garlic until fragrant.  Then add the mixture in (2), cook until sugar has dissolved and the liquid starts to foam.  Then add the cornflour mixture.  Cook until the sauce has thickened slightly.  Add the chicken pieces and toss until evenly coated.  Transfer to a serving plate and sprinkle with black sesame seeds.

After deep-frying

Coated with the sauce

I adapted this recipe from 'Marion's Kitchen' with a slight amendment to suit my cooking preference.

Honey Tumeric Chicken

Ingredients: (Serves 2)
4 chicken thighs (deboned but skin-on) - I slice them into few smaller pieces for each thighs.
2 cloves garlic (grated)
1 1/2 tbsp honey
1 tbsp. oyster sauce
3/4 tsp. tumeric powder
1 pinch chili powder
1 pinch salt
1 tbsp. cooking oil

Methods:

1. In a container, add garlic, honey, oyster sauce, tumeric powder, chili powder and salt to the chicken, stir to combine well and let marinade until time for cooking.
2. In a heated skillet/wok (heavy bottom)  on medium heat add the cooking oil.  Arrange the chicken pieces in single layer over the skillet/wok, (you might need to cook it in 2 batches).  Pan-fry on both sides until they turn golden brown.  Dish out onto a serving dish, and continue cooking with the rest.

Note: 

1. The original recipe use the whole chicken thighs without cutting them into smaller pieces, but I prefer bite-size pieces which is easy to serve with rice, as in a Chinese meal.  However, if you are intending to serve it whole with some side dish, as in a Western meal, then it's better to leave it whole.

I adapted this recipe from 'rasamalaysia.com' with slight amendment to suit my cooking preference.

My Healthy Homemade Granola

Homemade Granola are the best as compared to shelf-bought ones, as we can fine-tune it to give us optimal health benefit, such as sugar contents; types of nuts and seeds of our preferences which gives us benefits than harm to our body (as each individual's health situation is different); not to mention it is much, much fresher as 'made to consume'; and many more.  Thumbs Up to my Healthy Granola!

Ingredients:
1 cup organic rolled oats
1 cup bubble rice
Small pinch of salt
1/2 tsp. ground cinnamon
1/4 cup honey
1/2 tsp. McCormick Pure Vanilla Extract
2 tbsp. melted unsalted butter
50g. almond flake
2 tbsp. unsweetened coconut flake
2 tbsp. dried cranberries (chopped)

Methods:

1. In a large bowl combine oats, bubble rice, salt and ground cinnamon.
2. In another bowl combine honey, melted butter and vanilla extract.
3. Pour the mixed ingredients of (2) into (1) and mix well with a rubber spatula.
4. In a lined baking sheet, spread the mixed ingredients evenly with the rubber spatula.
5. Bake in a preheated oven of 150 degree Celsius for 30 minutes; stirring every 10 minutes to ensure the granola are evenly baked.
6. After 30 minutes, add almond flakes, coconut flakes and dried cranberries; mix with a rubber spatula; and continue to bake for another 15 minutes, stirring once in between.  Once the granola is crispy, it is done.
7. Remove from oven, let it rest on a wire rack until completely cool down.
8. Store granola in airtight glass bottles.

Freshly out from the oven!

Notes:

Healthy Granola makes good healthy snacks; I use it as toppings for my homemade salads; and also with milk for breakfast or any time of the day, whenever I am hungry.

Chick-fil-A Nuggets (Copycat)

This nuggets recipe uses chicken breast meat that is cut to 1" chunks.  The meat is so tasty, tender and juicy.  If you are a nugget fan, do try out this yummylicious recipe.

Ingredients: (Serves 2)
1 egg
1/2 cup milk
8 oz. chicken breast, skinless (cut into 1" chunks)
3 tbsp. plain flour (sifted)
3 tbsp. breadcrumbs
1 tbsp. powdered sugar
1 tsp. salt
1/4 tsp. ground white pepper
Dash of chili powder
Cooking oil for frying

Methods:

1. In a blender miller, add the breadcrumbs and process until very fine.
2. In a ziplock bag, add the chicken pieces, milk and egg.  Close the bag and squish it together.  Put the chicken in the fridge for at least 15-20 minutes.  I marinate mine for few hours.
3. In a heated wok, add oil to about 3 inches, heat to medium high heat until a piece dropped in immediately bubbles up but doesn't burn quickly.
4. Put the breadcrumbs, flour, powdered sugar, salt, white pepper, chili powder in a bowl and whisk together.
5. Dredge the chicken pieces in the flour mixture and let dry for a few minutes.
6. Fry in batches (avoid crowding them) until golden brown (2-3 minutes) and remove to a wire rack.  Do not drain on paper towels as it create steam and soften the nuggets.

I serve this nuggets with mashed potatoes drizzled with home-made sauce; and salads at the side.

This nuggets recipe is adapted from 'Dinner then Dessert' by Sabrina Snyder, with amendment of recipe portion to half.

Mashed Potato Gravy

I have home-made this yummylicious Mashed Potato Gravy for quite a number of times, and decided to adapt this recipe and share with all my readers.

Ingredients: (Serves 6)
2 tsp. chicken stock granules
1 beef stock cube (2 tsp.)
2 1/4 cups boiling water
4 tbsp. unsalted butter
4 tbsp. plain flour (sifted)
1/2 tsp. onion powder
1/4 tsp. ground black pepper
Salt (if needed)

Methods:

1. Crumble beef stock cube into boiling water, add chicken stock granules, and mix to dissolve.
2. Melt butter in a saucepan over medium heat.
3. Add flour, onion powder and pepper.  Mix into butter with a whisk.
4. While stirring slowly pour in half the liquid of (1).  Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
5. Stir for 1.5 - 2 minutes until it thickens to a gravy consistency (it is quick as water is already hot).  Taste, add more salt and pepper if needed.  I did not add any salt.
6. This delicious gravy is ready to be served over some freshly made mashed potatoes.

Notes:

1. Leftover gravy can be stored in airtight sealed bottles and put in the fridge.  Gravy gets thicker and gets a skin on the surface as it cools.  Just use water to thin out, whisk the skin in and heat it up, it will be as good as new.
2. This gravy can be served over chops, steak, sausages, veggies/salads, roast/fried chicken. pork, beef, lamb, nuggets, etc.

I adapted this recipe from 'recipetineats'.

Glutinous Rice Lor Mai Kai

Trying a hand on this popular Dim Sum dish 'Lor Mai Kai'.  This dish is available in Dim Sum stalls or restaurants all over Malaysia.  Before I say YES to making it, I go through quite a number of recipes, to compare the ingredients used, and the methods of making it.  Now, let's go on with the making of this yummylicious Lor Mai Kai.  This recipe is a keeper, and I am glad that I try a hand on it in my home kitchen, so whenever I feel like eating, I can just make them to enjoy.

Ingredients:
500g. Glutinous Rice (washed, rinsed, soaked, drained.  I soak mine for 7 hours)
Some dried small scallops (washed, soaked, drained and break it into small pieces)
4 pcs. shallots (sliced)
2 cloves garlic (peeled and chopped)

Rice Seasonings: (mix all the ingredients in a bowl)
2 tbsp. dark soy sauce
1 tsp. salt (to taste - add 1/2 tsp. first then taste after mixing all the ingredients)
1 tbsp. oyster sauce
2 tbsp. light soy sauce
1 tsp. sesame oil
Dash of ground white pepper
Dash of five spiced powder
Dash of chicken stock granules
Drizzle of Fish Sauce
2 cups water (using rice cup to measure)

Ingredients for toppings:
2 pcs. big chicken thigh, deboned and skinless (cut into desired size)
6 pcs. dried shiitake mushrooms (washed, soaked till softened, cut into desired size)
2 pcs. Chinese sausage (soaked with hot water, remove skin and slice diagonally)

Marinade for chicken and mushroom: (mix all the ingredients in a bowl)
Thumb size ginger (washed, peeled and grated)
2 cloves garlic (peeled and chopped)
1 tsp. sugar
1 tsp. sesame oil
1 tsp. Shaoxing wine
1 tbsp. oyster sauce
1 tsp. light soy sauce
1/2 tsp. salt
Dash of chicken stock granules
Dash of ground white pepper
1 tbsp. potato starch

Methods:
(A)  Marinate the chicken and mushroom

1. Mix chicken pieces and mushrooms pieces with all the marinade ingredients for at least 30 minutes.  I marinated mine few hours in the fridge.

(B)  Prepare the glutinous rice

1. In a heated wok add about 2 tbsp. cooking oil.  Saute the slice shallots until fragrant, remove or discard the shallots and leave the oil in the wok.
2. Saute scallops till fragrant, remove the scallop from wok and set aside.
3. Saute chopped garlic till fragrant.  Add in glutinous rice and give it a good stir to mix well.
4. Add in all the rice seasonings, stir and coat the sauce thoroughly with the rice.  Add in the dried scallops and mix well to combine.
5. Add in water, stir well to mix and cook till water has been absorbed by the rice.  Dish into a bowl and set aside.

(C)  Assemble the Lor Mai Kai:

1. Place each steaming tin/aluminium foil bowl with Chinese sausage, mushrooms slices and chicken pieces.
2. Top with glutinous rice till the brim.  Pour a Chinese soup spoon of water into each tin/bowl.  
3. When all is done, steam in a steaming pot over high heat for 30 minutes or until rice is cooked.
4. Serve hot or warm.  Once cooled, wrap each tin/foil bowl with an aluminium foil and keep them in the fridge.

Ready to steam

Note:  500g. of glutinous rice makes 8 tin or aluminium foil bowl of Lor Mai Kai.

I adapted this recipe from 'MH Kitchen Memories' with a slight amendment.

Mani Cai In Coconut Milk

Mani Cai in Chinese; Cangkuk Manis in Malay; Sweet Leaves or Sauropus Androgynus in English, this leafy vegetables is indeed superb with so many names, which means it is widely grown and eaten.  This sweet and tasty vegetables are normally cooked with eggs; served in Pan Mian; and when cooked with coconut milk, which is known as 'Cangkuk Manis masak lemak', the taste is awesome!  Here is my own home-cooked version to share with my readers....

Ingredients: (Serves 1)
Mani Cai leaves: 1 medium bowl (washed, drain and tear the leaves into smaller pieces)
Orange sweet potato: 1 small or 1/2 medium sized (peeled and cut into chunks)
Young corns: 4 pieces (sliced thickly, diagonally)
Anchovies: a handful (washed, fried until crispy)
3 tbsp. coconut milk (amount depending on your preference)
1 bird's eye chili (split into half but not cut through)
2 tbsp. cooking oil
2 bowls water

Seasonings:
Dash of chicken stock granules (to taste)


Pounded ingredients:
1 red chili (roughly chopped)
2 shallots (peeled and roughly chopped)
3 cloves garlic (peeled and roughly chopped)
1/2 tsp. ground tumeric
1 tsp. toasted shrimp paste/belacan

Methods:

1. In a heated wok, add 2 tablespoons of cooking oil, saute the pounded ingredients and bird's eye chili until fragrant.  
2. Add the orange sweet potato and corn and fry for about a minute, then add in 2 bowls of water, and let it simmer until sweet potato almost soften.  
3. Then add in the Mani Cai, stir to mix; add dash of chicken stock granules and taste for correct seasoning.
4. When the dish is done, reduce the heat to low and stir in coconut milk, and once it comes to a boil, turn of heat and dish onto a serving bowl.
5. Top with crispy anchovies and serve immediately with a bowl of hot rice.

Notes:

1. This dish can also cook with pumpkin instead of sweet potato.
2. Corn can be omitted, it's optional.
3. If you don't have ground tumeric, it can also be omitted.  
4. For the anchovies, it can also be pounded together with the other ingredients; or leave as it is and fried together with the pounded ingredients.  It is to your own liking. 
5. Dried shrimps can also be use instead of anchovies

Mani Cai with pumpkin

Stir-fried Charcoal Organic Noodles With Vegetables & Chicken

I love stir-fried noddles loaded with vegetables, and lesser meat.  I am cooking myself this healthy noodles for my lunch.

Ingredients: (Serve 1)
1 bundle Charcoal Organic Noodles (cook according to package instructions)
1/4 cup chicken breast (thinly sliced, sprinkle with ground white pepper and salt)
3 cloves garlic (peeled and thinly sliced)
1/4 red capsicum (sliced)
1/4 red carrot (peeled and shredded)
1 small bowl broccoli florets
1 egg (lightly beaten)
2 1/2 tbsp. cooking oil (part)
1 tbsp. light soy sauce
Dash of ground white pepper
Dash of chicken stock granules (to taste)
Dashes of water

Methods:

1. In a heated wok, add 1 1/2 tbsp. cooking oil; when oil is hot add chicken and stir-fry, add in garlic, continue to stir-fry, then add in all the vegetables, stir to mix, and when vegetables are almost cooked, drizzle in the light soy sauce and stir to mix.  Remove from heat onto a plate.
2. In the same wok add in 1/2 tablespoon of cooking oil, and when oil is hot add in the egg and scramble it with the frying spatula.  Add in the cooked Charcoal Organic Noodles and continue to stir to combine.  Add in dash of white pepper and chicken stock granules, give it a quick few stirs and taste for correct seasoning.  Then add in the cooked ingredients (1) and stir to mix them together.  I add few dashes of water and continue to stir-fry until well combined.  Remove from heat and dish onto a serving plate.

I adapted this recipe from 'Taste Life' with some amendments to suit my cooking preference.  The actual recipe use Pasta but I replace it with noodles.

Sweet and Sour Chicken

Ingredients: (Serves 2)
1 chicken breast (boneless and skinless) - cut into bite-sized cubes
1 tbsp. Shaoxing wine
2 cloves garlic (peeled and chopped)
1/4 medium size cucumber (cut into chunks)
1 tomato (cut into wedges)
1 sprig spring onion (cut into 1 1/2" lengths)
Cooking oil (for deep frying)

Batter:
4 tbsp. plain flour (sifted)
4 tbsp. cornflour (sifted)
1/2 cup water
1/2 tsp. baking powder

Sweet and Sour Sauce:  (Mix in a bowl)
3 tbsp. tomato sauce/ketchup
2 tbsp. chili sauce
1 tsp. plum sauce
1/2 tsp. Lea and Perrins Worcestershire sauce
1/4 tsp. rice vinegar
1/2 tsp. oyster sauce
1 tbsp. granulated sugar
3 tbsp. water
1/2 tsp. cornflour
3 dashes ground white pepper

Methods:

1. Marinate chicken with Shaoxing wine for at least 10 minutes.  I marinated mine for few hours in the fridge, covered.
2. Mix batter in a bowl and add the chicken cubes into the batter.
3. Heat up cooking oil in a pot/wok, shake off excess batter before adding them into the heated oil for frying, in batches.  Turn the chicken over to ensure even frying, until the chicken meat turns slightly golden.  Use a slotted ladle to remove the cooked chicken cubes from the oil and place them on a plate lined with kitchen paper to soak up the excess oil.  Repeat until all the chicken is done.  
4. In a clean wok, add 2 tbsp. cooking oil from frying the chicken just now.  Saute garlic until light brown, then add cucumber and stir-fry for 1 minute, then add the sauce ingredients and bring to a boil.  Toss in the chicken, tomatoes and the spring onions, do a few quick stirs, then dish out and serve immediately with freshly cooked rice.

This recipe is adapted from 'rasamalaysia.com' with slight amendment to suit my cooking preference.

Fried Chinese Pumpkin Cake

Being a big fan of PUMPKIN, I would love to try a hand on any pumpkin recipe which I come across; either online, from magazines, newspapers or recipe books.  So much so, pumpkin is a healthy carbohydrate with low-fat content.

I am sharing this simple yet yummylicious recipe which I tried out very recently, and it's a great snacks/desserts to enjoy any time of the day.  They are best to serve hot, with soft-slight-chewy texture on the inside and crispy on the outside. If you have a sweet tooth, you can add more sugar.  

Ingredients:
250 g. pumpkin (peeled and cut into thin slices)
250 g. glutinous rice flour (sifted)
10 g. granulated sugar
Bread crumbs (to coat the pumpkin cakes)
Cooking oil (for frying)

Methods:

1. Steam the pumpkin slices until soft, and mash into a puree in a bowl.
2. Pour in granulated sugar and stir to mix with a spoon.
3. Add in glutinous rice flour and hand-knead until the dough is smooth.
4. Take a small amount of dough, roll into a ball and flatten it using our hands.
5. Coat in the bread crumbs taking care to cover all the sides evenly and place them on a plate.
6. In a pot, heat enough oil to be able to cover the cakes.  When the oil reach a low boil, gently drop in the pumpkin cakes.  Do not overcrowd the pot.  Fry until both sides are golden brown.  Carefully remove the cakes with a slotted Spatula, draining the excess oil on kitchen towel, and serve them on a plate.

This recipe is adapted from 'www.yumofchina.com'.

Poached Chicken

It was yesterday, 2nd July, my mind was blank on what to cook for dinner.  Normally, I will have plans for next day's meal, but... so happen, I did not.  Happy-go-lucky-me!  Somehow, by mid morning a recipe came by as I was checking on my Facebook, 'Poached Chicken.'  I told  myself 'WOW, this recipe is great!'  Running through the recipe, I know I have all the ingredients needed in my fridge, but just need to check on an important ingredient, 'spring onion', whether it is still fresh to use.  Rushed to the fridge, checked it out and 'YES' it's perfect!  Ta...da...

Ingredients:
2 pcs. chicken whole leg (thigh and drum)

Simmering ingredients:
2 stalks spring onion
3 slices ginger 
1 tbsp. Shaoxing Wine
1 tsp. salt

Seasonings: (combine and mix well)
3 tbsp. spring onion (chopped)
1 tbsp. ginger (peeled and minced)
1 tbsp. garlic (peeled and minced)
1 red chili (deseed and chopped)
3 tbsp. light soy sauce
1 tbsp. rice vinegar
1 tbsp. granulated sugar
1/3 tsp. salt
1 tbsp. sesame oil

Methods:

1. To poach chicken:  place the chicken in a pot with enough room temperature water to cover it.  Put in all the simmering ingredients.  Bring to a big boil, then lower the heat to medium and continue boiling for 5 minutes.  Off the heat, cover and let it simmer in the residue heat for 30 minutes.  Dish up and set aside to cool. To check on doneness, use a skewer.
2. Once cooled, chop the chicken into desired pieces and place them on a serving plate.
3. Drizzle the seasoning sauce over the chicken pieces and serve!

This recipe is adapted from 'MH Kitchen Memories' with slight amendment to suit my taste buds.