Teriyaki Chicken and Broccoli

 

Ingredients: (serves 2)

2 chicken thighs (skinless and cut into bite-size pieces)

1 small head broccoli (cut into florets, washed and drained)

1/3 cup water

2 tbsp. cooking oil

Dash of chicken stock granules (to taste, if needed)

Marinade: (for chicken)

1 tbsp. light soy sauce

1/2 tsp. dark soy sauce (add a bit more if your dark soy sauce is lighter)

1 tbsp. oyster sauce

1/4 tsp. garlic powder

1 tsp. brown sugar

1 1/2 tsp. corn flour

Methods:

1. In a bowl add the chicken and marinade ingredients; marinate for at least 20 minutes.
2. In a heated wok, add cooking oil and stir fry chicken for 3 minutes on each side.  Add water and then add broccoli.  Stir to combine and cook for another 4-5 minutes until the broccoli has softened but not over cooked. Taste for correct seasoning.  Add a dash of chicken stock granules if needed.  If you prefers your dish to be dry, then add less water.  I prefers my dish to be a bit soupy.
3. Remove from heat onto a serving plate.  
4. Serve hot with freshly cooked fluffy rice.

I adapted this recipe from 'My Healthy Dish' with a slight adjustment to suit my cooking preference.

Winter Melon Barley Chicken Soup

 

Ingredients:

2 whole chicken legs (cleaned and cut into 2 pieces - thighs and drumsticks)

1 thick slice Winter Melon (peeled and cut into chunks)

Handful of Barley (I use Yi Yi Ren or Job's Tears) 

5-6 dried scallops

Handful of Wolfberries

Some salt to taste

Methods:

1. Blanch the chicken with hot water, drain and transfer into a pot with simmering water.
2. Add in all the other ingredients except salt and wolfberries, and continue to bring it to a boil.
3. Reduce heat to medium-low and simmer for about 30 minutes.  Add salt to taste.  Add wolfberries and cook for another 10 minutes.
4. Serve warm!

This nutritious recipe is adapted from 'Miki's Food Archives' with a slight adjustment to suit my cooking preference.

Baked Soy Sauce Chicken

 

Ingredients:

Half chicken (cleaned, remove excess fat and wipe dry with kitchen paper)

2 1/2 tbsp. light soy sauce

1/2 tbsp. dark soy sauce (I add less as my dark soy sauce is dark)

2 tbsp. honey

1 tbsp. oyster sauce

1 tsp. sugar

3 cloves garlic (peeled and minced)

1/2 tbsp. five-spice powder

1/2 tsp. ground white pepper

Methods:

1. In a small bowl, combine light soy sauce, dark soy sauce, honey, oyster sauce, sugar, garlic, five-spice powder and white pepper.
2. In a zip lock bag, put in the chicken.  Add the marinade and coat the chicken thoroughly.  Zip the bag, and leave in the fridge to marinate overnight.  In between marinating, I will take out the chicken, squish and turn it over to ensure even marination.
3. Take out the chicken from the fridge 30 minutes before baking.
4. Arrange the chicken on a baking tray, skin side facing up, and bake at 200 degree Celsius for 20 minutes, turn over the chicken and continue to bake until browned, then turn the chicken back to skin side up, and let it bake for another 5 minutes to get the golden hue colour.
5. Remove from oven and let it sit for a while before cutting them into bite-sized pieces, and dinner is served!

I adapted this recipe from 'Cooking TV.'

Green Radish and Carrot Chicken Soup

This is another great Chicken Soup which I tried out from an online recipe by 'Janet's Home Cooking.'  Thumbs Up!  It's Simple Yet Yummylicious!

Ingredients:

2 whole chicken legs (cleaned and cut into thighs and drumsticks) 

1 green radish (peeled and cut into round pieces)

1 carrot (peeled and cut into round pieces)

2 ginger slices

6 pieces dried red dates

Dried longan (about 1 tablespoon)

Dried scallops (about 1 tablespoon)

Methods:

1. In a soup pot, add about 3/4 full of water, and let it boil using high heat.  Once the water boil, switch off heat.
2. In a large bowl place chicken and pour in the hot water (enough to cover the chicken pieces), and blanch the chicken to remove impurities and oil.  
3. Place the pot with remaining boiling water back to the heated stove, add green radish, carrot, ginger slices, red dates, longan and dried scallop.
4. Remove chicken from the blanching water and add it into the pot, cover the lid and let it boil.  
5. Once it comes to a boil, reduce heat to low and let it continue to slow boil until all the vegetables and the chicken are soft.
6. For seasoning, I taste the soup, then add a bit of chicken stock granules as needed.  This slow boil soup is so tasty and it doesn't need much seasoning.
7. Enjoy the soup warm or hot!

Napa Cabbage, Tofu and Luncheon Meat Stew

Ingredients:

1/4 Napa cabbage (cut into bite sized pieces)

1 piece firm Tofu (sliced into pieces)

Luncheon meat (cut into slices)

1/2 carrot (peeled and cut)

Some black fungus (soaked and tear into pieces)

3 cloves garlic (peeled and chopped)

Cooking oil

1/2 tbsp. cornflour + 1 tbsp. water

Seasoning:

1/2 tablespoon light soy sauce
3/4 tablespoon oyster sauce
1 teaspoon dark soy sauce (amount depends on the darkness of your sauce)
1 cup water 

Methods:

1. In a heated wok, add 2 tablespoons cooking oil.  Fry the tofu slices until both sides are light brown, remove onto a plate and set aside.
2. With the remaining oil, lightly fry the Luncheon meat slices, both sides, remove onto a plate and set aside.
3. In the same wok, add more cooking oil if needed.  Saute the chopped garlic until fragrant.  Add the cabbage and carrot and stir fry until slightly softened.
4. Add the Luncheon meat slices and black fungus, and stir-fry everything evenly.
5. Add the seasonings: light soy sauce, oyster sauce and dark soy sauce.  Stir fry until well combined.  Add water and the fried tofu.  Bring to a boil and simmer for 5 minutes to let the flavors combine.  Stir to ensure even cooking.
6. Finally, pour in the cornflour water, stir and cook until the sauce thickens
7. Serve and enjoy!

I adapted this recipe from 'Chinese and South East Asian Cooking' by Haoran Chen with slight adjustments to suit my cooking preference.

Coffee Bread and Coffee Hot Cross Buns with Cranberries

Such a tempting recipe will never pass by me without trying it out!  My first try out is a loaf of delicious and tasty Bread.  The smell of the coffee floods the whole house and just couldn't wait to taste it.

Two weeks after, I try out this same recipe, but baked them into Hot Cross Buns with tangy dried cranberries. They are awesome!!

I am so happy to share the photos which I have captured throughout the process of baking this delicious Coffee Bread and Coffee Hot Cross Buns.

The above same bread dough, before and after first proofing.

(1)  Coffee Bread

Rolled and ready for second proofing

After second proofing and ready for baking

Out of the oven!

(2)  Coffee Hot Cross Buns

Rolled into balls and ready for second proofing

After second proofing

Top with crosses and ready for baking

It's time to enjoy them with a cup of freshly brewed hot coffee or tea ~ YUMMY ~

Both the recipe can be obtained by clicking this link here and here.

Chinese Dessert

In April, I cooked Peach Gum Dessert.  I am making it a come back since I still have some needed ingredients in my pantry.

There is a slight difference in terms of ingredients.  Let me share the previous blog photo to spot the difference.

For the recent Dessert (Top) I did not add Gingko Nuts and I use sliced red dates instead of whole dates; and also added Yi Yi Ren.  For infor, the rest of the ingredients are the same: Peach Gum, dried longan and white fungus.  A bowl of this dessert, either served warm or cold from the fridge is indeed comforting, especially on such hot weather.

Tang Yuan With Purple Sweet Potato Filling

The weather during this time of the year, August, is getting hotter, hazy and dry.  It's time to cook something which is soothing, refreshing and comforting to enjoy. I revisit this yummylicious recipe which I made in the Year 2022, and enjoys it so much.  Click this link here for the full recipe.

I love making Tang Yuan or commonly known as Glutinous Rice Balls, any time of the year.  Each time I will make it into different shapes and sizes,  to make a bowl of Tang Yuan not only looks, but taste more appetizing and yummylicious!  I also add coconut milk to it to make it more interesting.  Well, cooking is something which we can explore (thinking out of the box); not just the same old style of food.  

Enjoy everyone ~ SMILE & CHEERS ~

Buttermilk Buns

This Buttermilk Buns is one of my family's most favorite!  We will never get tired of savoring it, any time of the day.  Once a while I will bake a batch to indulge with a cup of freshly brewed coffee.  It's so Yummylicious!!

I would like to share the recipe to those who love this Buttermilk Buns, as sharing is caring!  I always believe that, all good things must be shared.  Click the link here for the full recipe.

Recently, I baked a batch, and here's some photos to share with all my readers...

Soft and Fluffy Raisins Brioche Buns

In April, I baked a batch of this yummy Raisins Buns, and it caught the eyes of my daughter.  With her coming home for a short holiday, she make a special request, so I bake another batch.  In my previous bake I topped the Buns with some raisins, but this time around I go without it, and the Buns looks more deliciously beautiful ~ smile ~

If anyone of you are interested in this recipe, follow the link here.

Lemon Milk Butter Buns

Bread or Buns with lemon, well it's something which I've never baked and tried before.  Why not give it a try, nothing to loose!  Well, I like the texture of this recipe, and a slight sour taste, not over powering ~ Good ~

The full recipe can be obtain from the link here.

I am sharing few photos below:-

Just a small dough ready for first proofing

See how much it puffs up...

Ready for second proofing, baking and enjoy!

Pineapple Buns Hongkong Style

This recipe has been in my 'to bake' list for quite a while.  Finally get to bake it and I really love the tasty and slight crunch topping, if eaten warm.  To get the crunch, just pop back into the oven, the buns will puff up, as if it's just out from the oven.  

As this is my first attempt, I know that my topping is not as nice looking, but what I concern more is the taste.  I just have the bun as it is without any spread.

To obtain the full recipe, click this link here.

I share photos below of my baking journey for this delicious buns...

Ready for first proofing

After first proofing

Rolled into balls and after second proofing

Topping over the buns

Egg wash of egg yolk and milk

Baking in progress

I couldn't wait to try out this Buns, with the buttery fragrance flooding the whole house during baking.  As soon as it's cool enough, I slice one and savor it ~ YUMMY ~

Pineapple Chicken and Rice

 

Ingredients: (serves 2)

1 small bowl chicken breast (cubed)

1/2 cup pineapple (cubed)

1/2 onion (peeled and chopped)

2 cloves garlic (peeled and chopped)

1/2 red capsicum (diced)

3/4 cup Basmati rice (washed, soaked for about 15 minutes and drained)

1 cup chicken stock/water + 2 tablespoons

1/2 tbsp. light soy sauce

1/4 tsp. ginger (peeled and finely chopped)

Chicken stock granules and ground pepper (to taste)

1 tbsp. cooking oil (separate)

Some spring onion (sliced, for garnish) 

Methods:

1. In a wok, heat 1/2 tbsp. of cooking oil over medium heat.  Add the chicken cubes and cook until golden brown and cooked through.  Remove the chicken and set aside.
2. In the same wok, add in 1/2 tbsp. of cooking oil, add onion, garlic and red capsicum.  Cook until the vegetables are almost softened.  Add in pineapple and cook for an addition 2 minutes.
3. Stir in the Basmati rice, light soy sauce, ginger, chicken stock granules and pepper until well mixed.
4. Scoop the rice into the pot of a rice cooker.  Add in chicken stock/water and give it a stir to mix.
5. Cover the pot, switch on the rice cooker and let it cook until done.
6. Return the chicken to the cooked rice, mix well and put the lid back, and continue to let it in 'warmed' mode until time of serving.
7. To serve, scoop the rice into individual plate, garnish with spring onion and let's eat.

I adapted this recipe from 'chef gordon ramsay' by Zap with few adjustments to suit my cooking preference.

Stir-fried Bok Choy with Minced Chicken

 

Ingredients: (serves 2)

1/2 cup minced chicken (mixture of breast and thigh chicken)

1 packet Bok Choy (trimmed, washed and drained)

2 cloves garlic (peeled and chopped)

1 tsp. ginger (peeled and chopped)

1 tbsp. cooking oil

Dash of sesame oil

3/4 tbsp. light soy sauce

3/4 tbsp. oyster sauce

1/2 tbsp. Shaoxing wine

1/4 tsp. chicken stock granules

1/4 tsp. ground pepper

Few tablespoons of water

Ingredients:

1. In a heated wok over medium high heat, add cooking oil.  Add the minced chicken and cook until browned, breaking it up with a spatula.
2. Add the chopped garlic and ginger, and cook until fragrant.
3. Stir in the light soy sauce, oyster sauce and Shaoxing wine, chicken stock granules, pepper and water.  Cook for a quick minute.
4. Add in Bok Choy and stir-fry until wilted but still crisp tender.  (depending on individual's preference)
5. Drizzle dash of sesame oil and give it a quick stir.
6. Switch off heat and remove it onto a serving dish.

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

Stir-fried Linguine With Prawns & Chicken

 

Ingredients: (serves 2)

(A)

10 prawns (peeled and deveined)

Some thinly sliced chicken breast

Some sliced carrot

A bowl of thinly sliced cabbage

2 cloves chopped garlic

1/2 tsp. chopped ginger

2 portions of Linguine (cooked)

Cooking oil

Some chopped spring onion (for garnish)

(B)  Sauce (mix in a small bowl)

1 1/2 tbsp. oyster sauce

3/4 tbsp. light soy sauce

1 tsp. sesame oil

Dash of chicken stock granules (to taste)

2 tbsp. water

a pinch of ground black pepper

Methods:

1. Season prawns with a bit of salt and pepper, and set aside.
2. Heat a wok or skillet over high heat, add 1 tablespoon of cooking oil.  
   Swirl to coat, then add prawns.  Spread prawns evenly and sear  both sides until cooked.  Turn off the heat, remove the prawns onto a plate and set aside.
3. In the same wok or skillet, heat over medium high heat, add 2 tablespoons of cooking oil.  Saute garlic and ginger until fragrant.  Add cabbage and carrot.  Stir fry until vegetables are soften.
4. Add linguine and the sauce mixture.  Stir fry until noodles soaked up the delicious flavors from the sauce and no moisture at the bottom of the wok, about 1 to 2 minutes.
5. Add cooked prawns and stir everything together until well combined.
6. Remove from wok onto a serving plate and garnish with chopped spring onions.
7. Serve!!

I adapted this recipe from 'Crockpot Recipes' by Wisale Wisale, with slight adjustments to suit my cooking preference.

Soft Fruit Cake

 

Ingredients:

150 g. unsalted butter (room temperature)

85 g. caster sugar

3 medium eggs

3 tbsp. plain yogurt

180 g. plain flour (sifted)

1 tsp. baking powder (sifted)

1 tsp. vanilla extract

1 cup mixed fruits

Methods:

1. In a mixer bowl, mix butter and sugar until creamy.
2. Add eggs, one at a time, mixing for 1 minute after each addition.
3. Mix in plain yogurt until well combined.
4. In a separate bowl place the sifted flour and baking powder and stir to combine.
5. Gradually add the dry ingredients to the wet mixture, in 2 folds; mixing until just combined. I use the mixer on low speed.
6. Fold in half of the mixed fruits gently using a rubber spatula.
7. Pour the batter into a greased 7x7 inch baking pan. Smooth the top.
8. Sprinkle the remaining half of the mixed fruits on top.
9. Bake in a preheated oven of 170 degree Celsius for 25-30 minutes, or until a skewer inserted into the center comes out clean.
10. Allow the cake to cool in the pan before removing it, slice and enjoy!

I am a fan of fruit cake which is less sweet, not overly loaded with fruits and nuts.  This recipe does not contain any nuts.  This is a to-go-to recipe any time if I am thinking of baking one to enjoy and satisfy my taste bud.

I adapted this recipe from 'Siti Marya Hj. Ahmad' with a slight adjustment on the amount of sugar used for my preference.

Loaf Bread With Salted Butter Filling

Another new Bread recipe which I've tried out and the outcome is great!  Would like to share some photos throughout my adventure baking this delicious bread.

Just a small dough ready for proofing

Rolled with cubed butter spread over the dough

After second proofing and ready for baking

Done baking!

Once the bread has cooled down, or even still a bit warm, slice and enjoy.  It's so deliciously yummy!

Click here for the full recipe.