Fluffy Mocha Bread

As I was thinking what bread to bake for our Monday morning breakfast, and while browsing through my 'to-bake' list, there it is... Fluffy Mocha Bread!!  Since I have all the baking ingredients in my pantry, I wasted no time... I am so happy to welcome this loaf of beautiful, soft and fluffy Mocha Bread.

I listed the ingredients needed below:-

(1) Coffee & cocoa powder mixture:- (Mix in a small bowl until combined)

• 1 teaspoon instant coffee
• 1 tablespoon cocoa powder (sifted)
• 30 grams hot water

(2) Main dough

• 300 grams bread flour (sifted)
• 30 grams eggs
• 60 grams whipping cream (35%)
• 75 grams milk
• 50 grams granulated sugar
• 3 grams instant yeast
• 4 grams salt
• 40 grams water (to adjust)
• 35 grams unsalted butter (room temperature)
• Some white and black Sesame seeds (for topping)

The full recipe can be obtained by clicking this link here.

Let me share with all my readers, photographs which I've captured during the process of baking this yummylicious bread:-

Dough ready for first proofing

After first proofing

Rolled and ready for second proofing

Done second proofing

Brush with egg, top with sesame seeds and ready to hit the oven

The bread is so fluffy!

Let's have breakfast!

Hakka Mui Choy Pork Belly

Hakka Mui Choy Pork Belly, commonly known as Mei Cai Kou Rou is a classic comforting Chinese Hakka dish, cooked with tender pork belly, braised or steamed with savory preserved mustard greens.  Most home cooks, though not all knows how to cook this dish.  This dish is best served with hot cooked rice and also white porridge.

Ingredients:

1 Packet Mui Choy (salty)

400 grams pork belly (skin on) - best with layers of fat and lean

6 thick slices ginger (remove skin)

15 garlic cloves (washed and skin on)

3 Star Anise

Premium dark soy sauce

80 ml. cooking oil, for cooking

Water, for braising

Seasoning:

Rock sugar

White pepper powder

Salt

Light soy sauce

1/3 cup Shaoxing wine

Additional, to be added and taste for correct seasoning:

Dark soy sauce

Sugar

Methods:

1. In a large container, add Mui Choy and rinse with water to remove salt and any impurities, then squeeze and drain.  Repeat this step for few rounds, then soak it at least for one hour.  Final rinsed, squeezed dry and drained.
2. Remove the hard stems of the Mui Choy, cut and set aside on a plate.
3. On a medium heated wok, add in the Mui Choy, stir fry (without oil) until dry, then remove onto a plate.
4. To prepare the pork belly, cut into 2 pieces.  Blanch in boiling water for about 10 minutes.  Drained and rinsed off scum, pat dry with kitchen paper and place in a deep plate.
5. Add dark soy sauce, coat meat evenly with the sauce.  Marinate for 20 minutes.
6. In a heated wok, add about 2 tablespoons cooking oil.  Sear the pork skin side down first till charred then do the same to the meat.  Once done, remove and cut meat to thick bite size and set aside.
7. In a clean heated wok, add 80 ml. of cooking oil (oil must be enough) and saute ginger, star anise and garlic till fragrant.
8. Add in the pork and fry till well combined.
9. Next, add in Mui Choy and fry till well incorporated.
10. Season with more dark soy sauce, Shaoxing wine, light soy sauce, salt and rock sugar.  (Taste for correct seasoning).
11. Add in 1 bowl of water first, stir to mix well.
12. Remove the ingredients into a large clay pot, add in additional hot water until cover the ingredients.  (Since I use clay pot for braising, I use hot water so the pot won't crack).
13. Cover and braise for about 40 minutes or until cooked through.
14. Ready to serve with hot steamed rice or plain porridge.

I adapted this recipe from 'Mama Pearl Asian Kitchen' with slight adjustments to suit my cooking preference.

Soy Sauce Fried Rice

During the hot and hazy weather, I always opt for something easy and simple to prepare and cook, which shortens my time spent in the kitchen.  Fried Rice is one dish which is easy to put together yet delicious!

Ingredients: (serves 2)

2 portions cooked rice (I use basmati rice)

2 eggs (beaten)

2 pieces Chinese leeks (peel off hard leaves, wash and cut diagonally - can replace with spring onions)

2 cloves garlic (peeled and chopped)

2 tablespoons unsalted butter

1 1/2 tablespoons light soy sauce

1/2 tablespoon dark sweet soy sauce

2 dashes ground white pepper

Salt (to taste)

1/2 tablespoon cooking oil

Methods:

1. In a small bowl, combine light soy sauce, dark sweet soy sauce, and white pepper.  Stir to mix well.
2. In a medium heated wok, add half tablespoon of cooking oil. Add garlic and Chinese leeks, saute until fragrant and leeks are cooked.  Remove onto a plate and set aside.
3. In the same wok, add butter until melted.  Add beaten eggs, cook until bottom is slightly set, scramble until the eggs are mostly cooked.
4. Add the rice onto the egg, cook and chop the rice with your spatula to separate the grains and coat the rice with egg.  Cook until the heat builds and you can hear sizzling sound, then swirl in the soy sauce mixture.  Cook and stir constantly until the rice turns an even color.
5. Add back the leeks and stir well to combine.
6. Taste the rice, and season lightly with salt, if needed.  Stir and mix thoroughly so the salt is evenly dispersed.
7. Transfer the rice to individual plate, and enjoy!

This recipe is adapted from 'OMNIVORE'S COOKBOOK' by Maggie Zhu with slight adjustment to suit my cooking preference.

Traditional Swiss Braided Bread

Though I have baked Braided Bread before (quite a while ago), but this striking recipe really strike me hard!!  The next morning, without much ado, I quickly prep all the ingredients, and here comes a loaf of fancy-beautiful Braided Bread; just couldn't wait for it to cool down, slice into it and enjoy! YUM-YUM!!

The full recipe can be obtained by clicking this link here.

Since this is the first time baking this braided bread from this recipe source, I am honored to share some photographs captured during the process of baking it.

Ready for first proofing

After first proofing

Braided and going for second proofing

Puff up so much after second proofing

Let's slice and enjoy!

Tumeric Chicken Rice

 

Ingredients: (serves 2)

Half a chicken 

2 portions uncooked rice (washed and drained)

3 pieces pandan leaves (washed and knotted)

1/2 tablespoon finely chopped ginger

1 tablespoon finely chopped garlic

1 piece lemongrass (use only the lower white portion, lightly smashed)

1 teaspoon chicken stock granules (to taste)

1/2 tablespoon sesame oil

Dashes of ground white pepper

Marinade: (mix in a bowl)

1 tablespoon tumeric powder

1 teaspoon garlic powder

1 teaspoon salt

1 tablespoon Shaoxing wine

1 tablespoon light soy sauce

Methods:

1. Prepare the chicken: Clean the chicken, trim off fat and excess skin (keep aside for cooking the rice).  Make a few slits on the inner thigh to allow better flavor absorption.
2. Place the chicken into a zip lock bag, pour the marinade ingredients into the bag, squish the bag to ensure even marination.  Marinate overnight in the fridge.  In between the marination period, I will squish the bag, turn over and repeat.
3. To cook the rice: In a medium heated wok, put in all the chicken fat and skin you keep aside in (1).  Stir and cook until fat fully released and turned golden crispy.  Throw in garlic and ginger, saute until fragrant.  Add in the lemongrass, cook for 1 minute.  Then add the rice, mix until well combined.  Season with chicken stock granules, sesame oil and white pepper, stir to mix well.  
4. Transfer rice to a rice cooker.  Add in water, liquid level just slightly above rice.  Give it a stir to combine.  Place the knotted pandan leaves into the rice.
5. Switch ON to cook.  
   
6. When rice is done, leave it on 'keep warm' mode for about 20 minutes.  Fluff up rice with a rice ladle.  
7. To serve: Scoop the rice onto serving plates, place half of the chicken onto each plate, garnish with cucumber slices, and a must-have, my homemade Thai Sweet Chili Sauce. Let's indulge!

This is my yummylicious Air Fried Chicken until golden, using my Convection Oven of 200 degree Celsius for roughly about 20 minutes on each side.

Not forgetting also, the Yummylicious Chicken Rice!

This 'Simple Yet Yummylicious' meal is adapted from 'Mama Pearl Asian Kitchen' by Pearl Ng with slight adjustments to suit my cooking preference.

Chicken Broccoli Fried Rice

 

Ingredients: (serves 2)

2 portions cooked rice (I use basmati rice)

1 bowl broccoli (cut into small florets)

1/2 cup minced chicken breast

3 eggs (beaten)

2 tablespoons light soy sauce

1/2 tablespoon sesame oil

1/2 tablespoon rice vinegar

1/2 teaspoon sugar

1/2 tablespoon fresh ginger (finely chopped)

3 cloves garlic (peeled and finely chopped)

2 tablespoons cooking oil

Methods:

1. In a large wok over medium-high heat, add 1 tablespoon of cooking oil.
2. Add the broccoli florets to the heated oil and cook, undisturbed, until they are nicely charred.  Continue cooking, tossing often until they are crisp-tender.  Transfer them to a bowl.
3. In the same wok, reduce the heat to medium-low.  Add the chicken breast and cook, while breaking it up with the spatula until cooked.  Remove the cooked chicken to the bowl with the broccoli.
4. In a small bowl, add the light soy sauce, sesame oil, rice vinegar, sugar, ginger and garlic and whisk to combine.
5. In the same wok, add the remaining oil.  Add the beaten eggs to the heated oil and cook until they are scrambled, about 30 seconds.
6. Add the cooked rice and the sauce to the eggs and toss to combine.  Press the rice mixture down in the wok, then toss again and press again with the spatula.
7. Finally, add the cooked broccoli florets and chicken to the rice mixture, and toss to combine.
8. Serve immediately!

This Simple Yet Yummylicious recipe is adapted from 'Truly Recipes' with slight adjustments to suit my cooking preference.

Matcha Polo Buns

Matcha has always been my favorite baking ingredients!  For information, I am not using YURI Matcha powder.  I still have leftover of Matcha powder which my son bought from Singapore.  The color is not bright green, but it is fine for me, as what is important is the taste.  I love these delicious Buns with crispy topping.  I just couldn't wait for it to cool and enjoy ~ Yummy ~

The full recipe can be obtained by clicking the link here.

I am sharing some photos which I captured during the process of baking this Buns, but sorry to state that I did not manage to capture the middle part, that is the topping.  The reason being my hands are too busy rolling and assembling the topping over the Buns.

Dough ready for first proofing

After first proofing

Dough rolled and ready for second proofing

Out of the oven!

Stir-Fried Mixed Vegetables in Oyster Sauce

 

Ingredients:

1 bowl broccoli (cut into florets, washed and drained)

1/2 carrot (peeled, washed and cut into rounds)

6 button mushrooms, large (quartered)

5 baby corns (washed and halved vertically, the smaller ones I use whole)

1 1/2 tablespoons cooking oil (for stir-frying)

Aromatics and Seasonings:

3 cloves garlic (peeled and chopped)

1 tablespoon oyster sauce

1/2 tablespoon light soy sauce

1/4 teaspoon sesame oil

Chicken stock granules and white pepper (to taste)

50 ml water or chicken stock (I use water)

1/2 teaspoon cornstarch, dissolved in 1 tablespoon water (for thickening)

Methods:

1. Blanch the broccoli and carrots in boiling water for 1-2 minutes, drain and plunge into ice water to keep them crisp and vibrant.  (I skip this step).
2. In a medium heated wok add cooking oil.  Saute the chopped garlic until fragrant and slightly golden.
3. Add the corn and mushroom to the wok.  Stir-fry until the corn start to soften.
4. Pour in the oyster sauce, light soy sauce and water or chicken stock.  Stir well and bring to a simmer.  Season with chicken stock granules and white pepper.  Taste for correct seasoning.
5. Toss in the blanched broccoli and carrots.  Stir quickly on high heat to coat all the vegetables with the sauce.
6. Thicken with cornstarch slurry, stirring constantly until the sauce thickens and glosses over the vegetables.
7. Drizzle sesame oil just before turning off the heat.  Stir once more, transfer to a plate, and serve hot with a plate of rice.

I adapted this recipe from 'Best Chinese Cooking' by Lia Yuspita Sari with slight adjustments to suit my cooking preference.

Fluffy Matcha Pancake

My favorite Matcha, I definitely won't miss whipping it up to enjoy ~ SMILE ~ 

Ingredients:

1 cup plain flour (sifted)

1 tablespoon matcha powder (sifted)

2 tablespoons granulated sugar

1 teaspoon baking powder (sifted)

1/4 teaspoon salt

1 large egg

3/4 cups milk

1 teaspoon vanilla extract

2 tablespoons unsalted butter (melted)

Methods:

1. In a large bowl, mix in plain flour, matcha powder, sugar, baking powder, and salt until well combined.
2. In a jug, whisk the egg, milk, vanilla extract, and melted butter.
3. Pour the wet mixture into the dry ingredients.  Mix gently until just combined.  Do no overmix.
4. Heat a non-stick pan over low-medium heat and lightly grease it will unsalted butter.
5. Pour a quarter cup of batter into the heated pan.  Cook until bubbles appear on the surface, flip it over and cook until light brown.
6. Repeat with the remaining batter until all is finished.
7. Stack the pancakes and top with your favorite toppings (whipped cream, maple syrup or honey).  I drizzle my pancakes with condensed milk.

This recipe is adapted from 'Corner Cooks.'

Stir-Fried Chicken With Chinese Leeks

Ingredients:

150 g. chicken breast (sliced)

1 pc. Leeks (diagonally sliced)

1 teaspoon each ginger and garlic (peeled and chopped)

1 red chili (diagonally sliced)

Cooking oil

Marinade:

1 teaspoon light soy sauce

Pinch of sugar

1/2 teaspoon cornflour/corn starch

1/2 egg white

Sauce:

2-3 tablespoon chicken stock/water

1/2 tablespoon Oyster sauce

Dash of white pepper powder

1/4 teaspoon chicken stock granules

Pinch of dark soy sauce (for colour)

Methods:

1. Place the chicken slices into a bowl and marinate for 30 minutes.
2. In a heated wok, add 2 tablespoons of cooking oil.  Fry the chicken in batches to avoid over crowding, then set aside.
3. In the same wok, add 1 tablespoon of cooking oil.  Saute ginger, garlic until aromatic, then add the leeks and chili, saute for about 2 minutes.  Then add the sauce and cooked chicken.  Stir and cook until well combined.
4. Remove onto a plate and serve!

This recipe is adapted from 'Janet's Homecooking' with slight adjustments to suit my cooking preference.

Japanese Cucumber Salad

 

Ingredients:

1 large Japanese cucumber

1/2 teaspoon salt

1 1/2 tablespoons rice vinegar

1 tablespoon sugar

2 dashes sesame oil

1/2 teaspoon black sesame seeds (toasted)

Methods:

1. Wash and slice the cucumber into thin even slices.  In a bowl, add the cucumber slices and salt.  Mix well.  Set aside for 10 minutes.
2. Gently squeeze out the excess water from the cucumber, place into a bowl and set aside.
3. Add the vinegar, sugar and sesame oil.  Mix well and chill for 10 to 20 minutes.
4. Garnish with black sesame seeds, mix and serve.

This recipe is adapted from 'Rasa Malaysia.com' with slight adjustments to suit my preference.

A platter of Chinese, Japanese and Korean

With the haze getting bad and the extreme torturous heat in the place where I am staying, I am opting for a little bit of Chinese, Korean and Japanese, just to draw me away for a bit from such uncomfortable situation.

Let me share this Simple Yet Yummylicious platter with all my friends, readers and supporters.

(1)  Taiwanese Crispy Chicken Breasts

Ingredients:

2 chicken breasts

1 1/2 tablespoon oyster sauce

1 tablespoon light soy sauce

1 tablespoon Shaoxing wine

1/4 teaspoon ground white pepper

1/3 cup tapioca flour/starch - for coating

3-4 tablespoons cooking oil - for pan-frying

Methods:

1. Prepare the chicken:  Slice each chicken breast horizontally into half.  You should have 4 pieces.
2. Marinate:  In a bowl, add the chicken, oyster sauce, light soy sauce, Shaoxing wine and white pepper.  Massage everything together until the chicken is evenly coated.  Cover and let it marinate overnight for best flavor.
3. Coat the chicken:  When ready to cook, take the chicken out of the fridge and coat each piece evenly with tapioca flour/starch.  Shake off any excess.
4. Pan-fry:  Heat the oil in a pan over medium heat.  Once hot, add the chicken and pan-fry both sides until golden brown, crispy and fully cooked through.
5. Serve:  Plate on a serving dish with other side dishes and a fried egg, while the chicken are still hot.

This chicken recipe is adapted from 'Tiffy Cooks.'

(2)  Japanese Potato Salad With Cucumbers, Carrots and Onion

Ingredients:

2 potatoes (peeled and cubed)

1/3 Japanese cucumber (thinly sliced crosswise)

1/2 teaspoon rice vinegar

2 tablespoons Kewpie mayonnaise

1/3 carrot (peeled and thinly sliced)

1/4 white onion (peeled and thinly sliced)

1 hard boiled eggs (peeled and chopped)

1 spring onion (chopped)

Methods:

1. Place potatoes in a pot and add enough cold water to cover.  Season generously with salt and bring to a boil over high heat.  Reduce to a simmer and cook until potatoes are easily pierced with a fork.
2. Drain potatoes and transfer to a bowl.  Let slightly cool.
3. Meanwhile, place cucumber slices in a bowl and sprinkle 1/4 teaspoon salt.  Mix well, then let stand for 10 minutes.  Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid.
4. In a small bowl, whisk together rice vinegar and mayonnaise until well combined.
5. Mash potatoes with a masher, allowing some small lumps to remain.  Add cucumber, carrot, onion, eggs, spring onion and mayonnaise mixture.  Mix well and season with salt to taste.
6. Serve right away.  The salad can be refrigerated up to 1 day.  I made mine earlier and refrigerate it as I prefer it chill.

This recipe is adapted from 'serious eats' by Shao Z. with slight adjustments to suit my preference.

(3)  Korean Cucumber Kimchi

Ingredients:

1 Japanese cucumber

1/2 teaspoon salt

1 sprig spring onion

1/3 carrot

1 tablespoon gochugaru

1 tablespoon rice vinegar

1/2 tablespoon sugar (to taste)

1 garlic clove (peeled and minced)

1/2 tablespoon fish sauce

1 teaspoon sesame oil

1 teaspoon sesame seeds (toasted)

Methods:

1. Wash and slice cucumber.  Trim ends and slice into 0.5 cm rounds.  Place in a large bowl.
2. Sprinkle salt over cucumber slices, toss, and let sit for 15 to 20 minutes to draw out water.
3. While cucumber rest, shred the carrot and slice scallions into 5 cm lengths, then into thin strips.
4. Mix the kimchi seasonings in a bowl by combining gochugaru, rice vinegar, sugar, minced garlic, fish sauce and sesame oil.  Stir until sugar dissolves.  Adjust flavors if needed.
5. Rinse cucumbers under cold water to remove excess salt, then drain well.  If very wet, gently squeeze out excess water.
6. Add drained cucumbers to the seasoning bowl and toss to coat thoroughly.  Add shredded carrot and sliced spring onion and toss again until everything is coated.
7. Sprinkle with toasted sesame seeds.
8. Transfer to a serving bowl with cover and marinate in the fridge for at least 20 minutes.  Serve chilled or at room temperature.

This recipe is adapted from 'The Sidesmith' with slight adjustment to suit my preference.

Dinner is served!

Milk Butter Toast

What's up for breakfast, the first meal of the day?  Came across this recipe from Kitchen Cookbook.  Thick-cut bread toasted to golden perfection and brushed with a sweet, creamy butter glaze!  Grab hold of butter, condensed milk, milk and salt; and 2 slices of my recent baked Sourdough Honey Oat Sandwich... Breakfast is served ~ YUMMY ~

Ingredients:

For the toast:

2 slices thick-cut bread

For the milk butter glaze:

25 g unsalted butter (softened)

1 tablespoon sweetened condensed milk

1/2 tablespoon whole milk

A small pinch of salt

Methods:

1. In a small bowl, combine all the ingredients for the milk butter glaze.  The consistency should be thick enough to spread but soft enough to melt easily into the warm toast.  Set aside.
2. Heat a non-stick pan over medium-low heat.
3. Melt 1 teaspoon of butter for added flavor and golden color.
4. Place the bread slices in the pan.
5. Toast each side for 2-3 minutes, pressing gently, until the surface is crisp and golden brown, but the inside remains soft.  You are aiming for a texture like grilled cheese sandwich: crisp edges and soft centre.
6. Once the toast is freshly toasted and still hot, place it on a serving plate.
7. Immediately spread a generous layer of the milk butter glaze across the top using a butter knife.  The glaze will begin to melt and soak into the warm toast, creating a glossy, buttery finish with a caramel hint.
8. You can add slice fruits as topping; sprinkle cinnamon sugar over the glaze before serving; add crushed nuts over the top; serve warm toast with a scoop of vanilla ice cream on top or add 1/2 teaspoon matcha powder to the glaze.  I did not use any of the above mentioned options, as my tummy is calling out loud "feed me now!" A cup of freshly brewed hot coffee is enough to go with it. 

Asian Cucumber Salad

 

Ingredients:

1 large Japanese cucumber

1/2 tsp salt

Honey Chili Garlic Vinaigrette:

2 tbsp rice vinegar

3 garlic cloves (peeled and finely chopped)

1 tbsp honey

1/2 tbsp toasted sesame oil

2 tsp PEKIN spicy secret sauce (or garlic chili sauce)

Methods:

1. Washed and dice the cucumbers to 1/4-inch thick cylinder shape pieces.  In a large mixing bowl, toss with salt and let rest for 30 minutes.
2. In the meantime, combine the honey chili garlic vinaigrette in a bowl.  It should taste garlicky, tangy, and a little sweet. Store it in the fridge.
3. Rinse the cucumbers to remove the salt.  The cucumbers should taste a little salty but not too salty.
4. Pat dry the cucumbers with a clean towel. Mix the cucumbers into the honey garlic vinaigrette.
5. Arrange and stack them in a serving plate to make a tower.  Pour the excess dressing over the top and serve immediately.

This recipe is adapted from 'I HEART UMAMI' with slight adjustments to suit my cooking preference.

Matcha Cream Scones

 

Ingredients:

260 g. plain flour (sifted)

10 g. Matcha powder (sifted)

85 g. caster sugar

1 tbsp. baking powder (sifted)

1/2 tsp. salt

50 g. raisins (washed in warm water, drain and pat dry with kitchen paper)

50 g. walnuts (finely chopped)

250 g. whipping cream (more for brushing)

1 tsp. vanilla extract

1 1/2 tbsp. brown sugar (for sprinkling over the top)

Methods:

1. In a large mixing bowl, combine flour, sugar, baking powder, matcha powder, and salt.
2. Add the raisins and walnuts, and stir to combine.
3. Pour in the whipping cream and add vanilla into the dry mixture.  Use a sturdy spatula to stir into a shaggy dough.
4. If the dough is too dry and won't come together, add more cream, one tablespoon at a time.  I did not add extra whipping cream.
5. Sprinkle some flour on your work surface and transfer the dough onto the floured surface.  Flour your hands and a rolling pin.
6. First, use your hands to pat (don't knead) the dough into a rough rectangle with the long side near you.
7. Fold the two sides over to meet at the center.
8. Then rotate the dough by 90 degrees, so the long side is near you again.
9. Use a rolling pin to roll it out into a rectangle again.  Fold the two sides over to meet at the center again, rotate 90 degrees and roll it out into a rectangle again.  Do this one more time, so you do a total of 3 of this folding.
10. After the last folding, you don't need to roll it out into a rectangle, pat the dough to shape into a roughly 7-inch round disk.
11. I use a dough scraper to cut the disk into 8 wedges.  Slowly remove the wedges into a prepared lined baking sheet, about 1/2 inch apart from each other.  Brush the top with some whipping cream, and sprinkle with some brown sugar.  Chill the dough in the freezer for 30 minutes before baking.
12. 15 minutes before the end of the freezing time. preheat the oven to 190 degree Celsius.
13. Bake in preheated oven for 20-25 minutes.  Rotate the pan halfway through baking.  Bake until the top and the bottom of the scones are golden brown.  
14. Remove the baking sheet from the oven and let the scones cool down for 5 minutes, then remove them onto a wire rack.
15. Serve the scones warm.  They are best served on the same day if possible, but these scones are so good and they stay tender for 3 days in an airtight container at room temperature.  If you want slightly crisp scones on the outside, simply reheat them.

I adapted this recipe from 'What To Cook Today' with slight adjustments to suit my baking preference.

Chicken Udon Noodles

 

Ingredients:

2 packets Udon noodles

6 chicken tenders (cut into bite-sized pieces)

2 tablespoon cooking oil (part)

1 tablespoon minced garlic

1/2 onion (peeled and cubed)

1/2 carrot (peeled and sliced)

3 heads bok choy (sliced into thin strips)

1 tablespoon toasted white sesame seeds (optional, I did not put)

1/2 teaspoon ground black pepper

1 tablespoon water

Chicken marinade:

1 teaspoon light soy sauce

1/4 teaspoon ground black pepper

1 teaspoon corn flour/corn starch

1/2 tablespoon water

Sauce:

1/2 tablespoon light soy sauce

1/2 tablespoon dark soy sauce (depending on the darkness of your soy sauce)

1 tablespoon oyster sauce

1 tablespoon rice wine

1/2 teaspoon sugar

Methods:

1. Blanch the Udon noodles as per packet instructions, drain and set aside.
2. Marinade the chicken in light soy sauce, pepper, corn flour and water.  Let it sit for 10 minutes while you prep the veggies.
3. In a heated wok, add 1 tablespoon of cooking oil, then add chicken.  Pan-fry over medium heat until cooked through and set aside.
4. In a clean wok, add 1 tablespoon of cooking oil and saute mince garlic until lightly golden.
5. Add onion, carrot, bok choy and 1 tablespoon of water, stir to mix well. Cook until carrot softens.
6. Add back the chicken, udon noodles and sauce, then mix well and cook for 2-3 minutes.  Add 1-2 tablespoons of water if needed, and serve warm. 

This yummylicious recipe is adapted from 'cookingwithlei.com' with slight adjustments to suit my cooking preference.

My Simple Fried Rice (Recipe 3)

Another Simple Fried Rice from my humble kitchen, comprises of luncheon meat, corn, carrot, onion and garlic.  My usual seasonings of oyster sauce, chicken stock granules and dashes of ground white pepper. As usual I am using Basmati Rice. Let's enjoy this 'Simple Yet Yummylicious' fried rice with carrot and chayote chicken soup...

Fried Rice is always the most simple and yummylicious dish to prepare and enjoy.  I believe, even for those who doesn't cook, they also know how to fry rice.  ~ SMILE ~

The Best Homemade Bread

Not only was I being tempted by the name of this homemade bread, but at the same time being attracted by the looks of it!  With just  few simple ingredients, and without egg and milk, let me share with everyone, a beautiful loaf of 'The Best Homemade Bread!'

"Simple Yet Yummylicious"

Click here for the full recipe.

Let me share some photos which I have captured during the process of baking this great bread...

From a small dough

To a huge dough

From this rolled dough

Rose to above the rim of the loaf pan

Let's have breakfast!

Pan-Fried Curry Lemongrass Chicken with Coconut Rice

It has been quite sometime since I last prepare one plate meal.  This pan-fried curry lemongrass chicken caught my attention recently.  The recipe comes with coconut rice or popularly known as Nasi Lemak.  Thus, I decided to come up with pan-fried curry lemongrass chicken and served with this authentic coconut rice.  I serve this one plate meal with the yummylicious pan-fried chicken, coconut rice, slices of cucumber and topped with a fried egg over the rice.  I did not serve it with the usual nasi lemak sambal and fried peanuts.  It is indeed a 'Simple Yet Yummylicious' lunch!

Ingredients: (serves 2)

(A)  Coconut Rice

• 1 cup basmati rice (washed, soaked for 30 minutes and drained)
• 1/2 cup coconut milk
• 1/2 cup water
• 1 thumb-size ginger (peeled and lightly smashed)
• 1 stalk lemongrass (lightly smashed)
• 2 pcs. pandan leaves (tie into knot)
• 1/8 tsp. salt

(B)  Chicken and marinade

• 2 boneless chicken thighs
• 1 tsp. curry powder
• 1/4 tsp. ground tumeric
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1 tsp. light soy sauce
• 1 tbsp. oyster sauce
• 1/2 tbsp. fish sauce
• 1/2 tsp. sugar
• 1 tsp. sesame oil
• 2 stalks lemongrass (tender inner core, finely chopped)
• 1 tsp. corn flour
• 2 tbsp. cooking oil (for pan-frying chicken)
• 2 sprig curry leaves
• Slices of cucumber, for garnish
• 2 fried eggs, for topping over the rice

Methods:

1. To cook the rice: Combine all rice ingredients in a rice cooker and cook until fluffy.
2. Mix chicken with all the marinade  ingredients except corn flour, and let it marinate for few hours to let the flavors seep in.  Stir in the corn flour just before pan-frying.  In a medium heated wok, add in cooking oil, pan-fry  the chicken until golden and cooked through, both sides.  While pan-frying the chicken, in the same pan, place the curry leaves on the side of the pan, with oil, fry until crisp.  Remove the chicken and curry leaves onto a plate and set aside.  
3. To serve:  On each serving dish, place a bowl of coconut rice on one side, follow with pan-fried chicken and the curry leaves over the chicken, then top the rice with a fried egg.
4. Let's indulge....

This yummylicious recipe is adapted from 'Miki's Food Archives' with slight adjustments to suit my cooking preference.