Salted Egg Yolk Chicken

 

Ingredients: (serves 2)

(A)    Marinade the chicken

        200 g. chicken thighs

        1/4 tsp. salt

        A pinch of ground white pepper

        1 tsp. light soy sauce

        1/2 tbsp. rice wine

(B)    The salted egg sauce

        2 salted egg yolks (cooked and mashed)

        2 sprigs curry leaves (remove stem)

        1/2 tbsp. garlic (chopped)

        2 bird's eye chili (cut into pieces)

        A pinch of sugar and salt (to taste, if needed)

(C)    Others

        1 egg white

        Corn flour (to coat the chicken pieces)

        Cooking oil (for deep frying)

        15 g. unsalted butter

Methods:

1. Cut the chicken into bite-size pieces.  Season the chicken with salt, ground white pepper, light soy sauce, Chinese wine and corn flour.  Set it aside for about an hour.
2. Heat oil in a pan for shallow frying the chicken.
3. Dip the marinated chicken, piece by piece into the egg white, then coat them generously with corn flour.  Shake off any excess corn flour.
4. Fry the chicken until both sides turn golden brown.  Remove from oil and place on a kitchen towel to absorb any remaining oil.  Repeat until all is done.
5. In a clean pan, heat butter over low heat.  Add garlic, bird's eye chili and curry leaves.  Saute until aromatic.  Add mashed salted egg yolk, increase the heat slightly, and continue cooking until the mixture starts to foam.  Taste and adjust seasoning, add a bit of sugar/salt, if needed.
6. Finally, return the chicken pieces to the pan and mix them thoroughly  with the butter and salted egg sauce. Once everything is well combined, remove from heat onto a serving plate.

I adapted this recipe from 'Taste of Asian Food' with slight adjustment to suit my cooking preference.

Chocolate Butter Cookies

This is my last bake for Year 2024. It's an overdue recipe from my to-bake list, supposedly to bake for Christmas, but just couldn't find time to do so.  Anyway, it is better late than never!

Ingredients:

148 g. unsalted butter (room temperature)

70 g. icing sugar

170 g. plain flour (sifted)

30 g. corn flour (sifted)

5-6 tbsp. milk

Milk chocolate (melted) - optional

Methods:

1. In a mixer bowl, add butter and icing sugar.  Beat until nice and creamy.
2. Fold in flour and corn flour with a rubber spatula.  Add milk and mix until the mixture is smooth.
3. Remove mixture into a piping bag with a tip of your choice.
4. Pipe out cookies on a lined baking sheet.
5. Freeze the piped cookies for 5-10 minutes.  Then bake in a preheated oven of 180 degree Celsius for 12 minutes.
6. Remove cookies onto a wire rack to cool.
7. Once cooled, dip half side of each cookie in melted chocolate and decorate with some sprinkles of your choice, and place on parchment paper or wire rack to set.
8. Once completely set and cool, store in an airtight container.
9. Let's enjoy!

This recipe is adapted from 'My home bakery' with a slight adjustment to suit my baking preference.

Steamed Eggs With Minced Chicken

 

Ingredients:

(A)    4 eggs (about 200ml)

        300 ml. water, cooled boiled water

        1/4 tsp. chicken stock granules

(B)    150g. minced chicken (breast and thigh)

        1/4 tsp. ground white pepper

        1/4 tsp. salt

        1 tbsp. light soy sauce

        1 tbsp. cooking oil

        1 tbsp. garlic (minced)

(C)    2 tbsp. light soy sauce

        2 tsp. sesame oil

        1 tbsp. oyster sauce

        Spring onions, thinly sliced (garnish)

Methods:

(A)    Prepare the minced chicken:

1. Heat some oil in a wok on medium heat.
2. Add the minced chicken and loosen it with a spatula.
3. Season the chicken with light soy sauce, ground white pepper and salt.
4. Add the minced garlic.
5. Continue frying and stirring over low heat until all the juices from the chicken evaporate and the meat turns lightly brown.
6. Remove the cooked minced chicken into a bowl and set aside.

(B)    Prepare the steamed eggs:

1. Mix ingredients A in a bowl.
2. Beat the mixture until homogeneous.
3. Pour it into a flat dish with raised edges through a fine sieve.
4. Use a spoon to remove any bubbles on the surface.
5. Cover the plate with a flat plate or cling film.
6. Steam over low heat for eight minutes.
7. Switch off heat and remove the plate or cling film.

(C)    To serve:

1. Spoon the cooked minced meat onto the custard.
2. Drizzle some sesame oil, oyster sauce and light soy sauce (ingredients C) on top.
3. Garnish with thinly sliced spring onion

This recipe is adapted from 'tasteasianfood.com' with a slight adjustment to suit my cooking preference.

Goodbye Year 2024 and Welcome Year 2025

Year 2024 seemed to be fleeting by so quickly; there are still quite a handful of cookies recipe in my to-bake list, but just couldn't find time to bake them.  Turning back the pages to the year 2024, I have baked many new bread, buns, and rolls; and have been happy as all turns out great!  A shout-out to all the bakers out there, who are willingly sharing out their delicious bread/buns/rolls recipes, including tips for me to journey through bread making.  Thank You all indeed!

Welcome Year 2025!  I am looking forward to try out more new recipes, either for bread, cakes, cookies and dishes of all kinds.  

I have to admit that, there are some back log from last year, which I have yet to write and get them posted in my Blog, and sharing them with all my readers.  A BIG Thank You to all who follow me through my Blog.  Hopefully, I will be sharing more great recipes in the days ahead... See you all!!  Happy New Year 2025 ~ CHEERS ~