Broccoli With Buttery Crumbs

I made this sides to go with my Vietnamese Style Roast Chicken, which I posted  few days ago. 

Ingredients: (serves 2)

150g. broccoli florets

2 tbsp. melted butter (divided)

1/4 tsp. garlic salt

1/2 cups croutons

Methods:

1. Bring salted water in a small pot to boil.  Cook broccoli until heated through about 3 minutes.  Drain and transfer to a casserole dish.
2. Pour 1 tbsp. melted butter over broccoli, season with garlic salt.  Top broccoli with croutons.
3. Bake in the oven of 175 degree Celsius until lightly browned and croutons are crunchy, for about 20 minutes.
4. Dish onto a serving dish and serve.

This recipe is adapted from 'allrecipes' by Jennifer Hanson with slight adjustments to suit my cooking preference.

Garlic Roasted Potatoes

My previous post of Vietnamese Style Roast Chicken, I mentioned that I serve the chicken with side dish of 'roasted potatoes with garlic,' so, I am sharing this recipe with those who are interested.

Ingredients: 

2 potatoes (11 oz.) (washed and pat dry with kitchen paper)

1 tbsp. salted butter (melted)

1 tbsp. olive oil

2 cloves garlic (minced)

1/2 pinch salt

1/2 pinch chili powder

1 dash ground black pepper

1/2 tbsp. chopped parsley (garnishing)

Methods:

1. To slice the potatoes, place each potato on a wooden spoon and cut horizontal slits on the potatoes.  I don't have wooden spoon, so I put the potato in between two wooden spatula handles to cut the slits on the potatoes. This prevent the potatoes from being cut through and also ensure even slices of the potatoes.
2. In a small bowl, combine melted butter, olive oil, garlic, salt, chili powder and black pepper together.
3. Toss the potatoes with the garlic mixture, coat well.  Make sure the garlic mixture gets inside the slits of the potatoes.  Transfer the potatoes to a roasting pan.
4. Roast the potatoes in an oven of 200 degree Celsius for 20 minutes, then turn them over and baste with the garlic oil.  Continue to roast for another 20-25 minutes, or until fully cooked.  To check for doneness, use a fork to pierce the potatoes.
5. Remove from the oven, place them on a serving dish and garnish with parsley and serve immediately.

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

Vietnamese Style Roast Chicken

Ingredients:

1 x 1.2kg. chicken

Marinade:

1 lemongrass stalk, pale part (finely sliced)

2 coriander roots (cut into smaller pieces)

4 garlic cloves (peeled)

2 1/2 tbsp. light soy sauce

2 tbsp. fish sauce

1 tsp. dark sweet soy sauce or kecap manis

1 tbsp. brown sugar

Nuoc Cham:

1 1/2 tbsp. fish sauce

1 tbsp. white vinegar

1 1/2 tbsp. sugar

1 tbsp. lime juice

1  red chilli (finely chopped)

2 garlic cloves (peeled and finely chopped)

Methods:

1. To prepare the chicken, place it breast side down on a chopping board.  Use scissors or knife to cut down either side of the backbone and remove it.  Flip the chicken over and press down on the breastplate so that breast bones crack and the chicken sits quite flat.
2. For the marinade, use a mortar and pestle to pound the lemongrass, coriander roots and garlic to a fine paste.  Stir through the light soy sauce, fish sauce, dark sweet soy sauce and brown sugar.
3. In a large bowl, combine the chicken with the marinade.  I let it marinate overnight in the fridge, turning a few times in between.
4. For the nuoc cham, add all the ingredients into a small bowl, whisk until sugar dissolves and set aside.
5. Prepare a baking tray and place a baking rack on top.  Place the chicken on the rack breast side up.  Pour over the marinade.  Pour 2 cups of water into the base of the baking tray.  Roast in a preheated oven of 200 degree Celsius for 40 minutes or until the chicken is cooked through (you can test by using a knife to slice into the leg joint, and if the juices runs clear, the chicken is cooked).  Remove from the oven and allow to rest for 10 minutes.
6. Cut the chicken into pieces and serve with nuoc cham, cucumber and steamed rice or with other sides.  I did not serve with rice, but with sides of broccoli with buttery crumbs and roasted potatoes with garlic.  For these 2 other recipes, do check out in my next blog post.

This recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preferences.

Crispy Pork Gyoza

I have made Pork Gyoza before, but for this crispy version it is the first time I am trying it out.  It is fun to try out something different.  I know that there is still rooms for improvements, and I always believe that 'practice makes perfect.'  

Front View

Back View

Ingredients: (makes 20)

20 wrappers

4 tbsp. cooking oil

2 tbsp. cornflour (sifted)

1 tbsp. plain flour (sifted)

3/4 cup water

Filling:

2/3 cup cabbage (finely sliced)

1/2 tsp. salt

250g. minced pork

2 tbsp. light soy sauce

1 tsp. sesame oil

2 sprigs spring onion (finely chopped)

1 tbsp. ginger (grated)

1 garlic clove (grated)

Dipping Sauce: (combine in a small bowl)

3 tbsp. light soy sauce

1 tbsp. black vinegar

Methods:

1. For the filling, place the cabbage in a medium bowl.  Stir in the salt.  Set aside for 5 minutes to soften slightly.  Add the minced pork, light soy sauce, sesame oil, spring onion, ginger and garlic.  Mix vigorously until the mixture is well combined and sticky.
2. Place 3 teaspoons of the filling into the centre of the wrapper.  Moisten the edges of the wrapper with a little water and then bring the sides up over the filling and pleat and seal.  Place on a tray lined with baking paper.  Repeat until all the wrappers are used up.
3. Combine the cornflour, plain flour and water in a jug.
4. Heat a tablespoon of oil in a 16cm./18cm. non-stick frying pan over medium-high heat.  Arrange 5 dumplings in the pan in radial pattern.  Cook until the bases are starting to brown.
5. Pour a quarter of the flour mixture in (3) over the gyoza.  Cover and reduce heat to low.  Cook for 5 minutes or until the water has evaporated and the gyoza are cooked through.  Run a spatula under the pancake to loosen.  Cook, uncovered for a further 1-2 minutes or until the pancake is crisp.  Flip onto a plate.
6. Repeat with the remaining oil, gyoza and flour mixture in 3 more batches.
7. Serve dumplings with the dipping sauce.

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

Thai Chicken Noodle Soup

I very seldom have noodles in soup, as most of the time I have it dry.  However, when I first try out this noodle in soup recipe, it taste so yummy, and I simply cannot wait for long to cook it again.  The soup is so light, inexpensive as it is with few simple ingredients which are readily available in most of our pantry, and nutritious.  

Ingredients: (Serves 2)

2 portions Dry Kolo Mee/Noodles (can use fresh kolo mee, if available)

Some green vegetables of your choice (boiled/blanched)

Some pork balls 

3 or 4 chicken drumsticks 

3 coriander roots (washed and sliced, obtain the roots and stems part)

3 garlic cloves (peeled)

1/2 tsp. white peppercorns

1/4 tsp. salt

1 tbsp. cooking oil

3 tbsp. light soy sauce

3/4 tbsp. dark sweet soy sauce

2 whole star anise

4 cups water

1/2 tbsp. chicken stock granules

1 1/2 tsp. sugar (to taste)

Fish sauce (if necessary)

Chili powder (to serve, if needed)

Methods:

1. Using a mortar and pestle, pound coriander roots, garlic, white peppercorns and salt into a rough paste.
2. Heat cooking oil in a wok, add paste and chicken and cook, turning frequently, until the chicken is just starting to colour.
3. Add light soy sauce, dark sweet soy sauce, star anise, water, chicken stock granules and sugar.  Bring to a gentle simmer and cook until the chicken is cooked through, skimming the surface occasionally, then, remove from heat.
4. In the meantime, cook the kolo mee/noodles according to instructions.  Put the noodles into 2 serving bowls.
5. Dish the chicken drumsticks into a plate.  Strain the broth and pour it back into a clean wok/pot.  Taste for correct seasoning.  Add the pork balls and keep hot.
6. To serve, add the green vegetables and chicken drumsticks to each bowl.  Ladle over the hot soup and pork balls.  Serve with chili powder and fish sauce to taste.

When I cooked this noodle soup again for the second time, I do not have any pork balls, thus, I put quail eggs instead.

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

Thai Fried Chicken

Ingredients: (Serves 2)

3 chicken thighs and 2 drumsticks

4 garlic cloves

1 1/2 tbsp. parsley roots

1 tsp. salt

3 tbsp. fish sauce

1 1/2 tbsp. oyster sauce

1/2 tbsp. ground black pepper

Cooking oil (for deep-frying)

Flour Mixture: (mix together in a Ziploc bag)

3 tbsp. plain flour (sifted)

3 tbsp. cornflour (sifted)

3 tbsp. rice flour (sifted)

Methods:

1. Clean the chicken, pat dry with kitchen paper and place them in a large bowl.
2. Using a mortar and pestle, pound garlic, parsley roots and salt until a fine paste.
3. Add the paste, fish sauce, oyster sauce and ground black pepper to the chicken and mix well.  Transfer the chicken into a big Ziploc bag and marinate overnight in the fridge.
4. To cook, heat enough oil in a pot for deep-frying.  
5. Add chicken into the Ziploc bag with flour mixture and coat evenly.  Shake off excess flour.
6. Drop chicken gently into the oil and deep fry until crispy and golden brown (the inside should cook thoroughly but remains juicy).  Transfer the fried chicken out on a plate lined with kitchen paper to soak up the excess oil.
7. Serve the fried chicken with Thai sweet chili sauce and/or Maggi chili sauce.

I adapted this recipe from 'rasamalaysia.com' with adjustments to the amount of servings.

Raisin Pumpkin Bars

 

Ingredients:

1 cup plain flour (sifted)

1 cup sugar

200g. pumpkin puree

1/2 cup corn oil

2 large eggs (room temperature)

2 1/2 tsp. baking powder (sifted)

1/2 tsp. ground cinnamon

1/4 tsp. salt

1/4 cup raisins

2 tbsp. walnuts (chopped)

Methods:

1. In a bowl add sugar, pumpkin puree, oil and eggs.  Beat using a hand whisk until well combined.
2. In another bowl combine flour, baking powder, ground cinnamon and salt.  Gradually add to pumpkin mixture and mix well.  Stir in raisins and walnuts.
3. Pour into a lined baking pan.
4. Bake in preheated oven of 170 degree Celsius for 25-30 minutes or until skewer inserted in the center comes out clean.  Cool and wire rack.

Note:

1. The original recipe have a frosting, but I did not spread with frosting.
2. I leave this pumpkin bars in the fridge in airtight containers.  It continues to stay soft even after few days.

I serve this pumpkin bars together with Chia Seeds, Lemon and Orange Cupcakes for afternoon tea...

This recipe is adapted from 'Taste of Home' by J.B. Hendrix, Ganado, Texas with slight adjustments to suit my baking preference.