Honey Lemon Chicken Wings

Ingredients:

500g. chicken wings (drumettes, wingette and tips)

2 tbsp. cornflour

Oil for deep-frying

Toasted white Sesame seeds (to sprinkle)

Marinade:

1/2 tbsp. light soy sauce

1 tsp. chicken stock granules

1/2 tsp. sugar

Honey Lemon Sauce:

3 tbsp. honey

Zest of 1/2 lemon

1 1/2 tbsp. lemon juice

1 tsp. cornflour mix with 1 tbsp. water

Methods:

1. Combine chicken wings with marinade ingredients.  Mix well with hands and massage marinade into the wings.  Set aside.
2. To make honey lemon sauce, combine honey, lemon zest and lemon juice in a small saucepan over medium heat.  Bring to simmer for a minute.  Then pour in the cornflour mixture and stir vigorously until thick.  Remove from heat and set aside while cooking the wings.
3. In a heated wok, add oil of 1/3 capacity.
4. Place cornflour in a large shallow dish.  Add half chicken wings and toss to coat.  Pat excess flour from each wings before placing them gently into hot oil.  Cook wings until golden and crisp.  Drain on paper towel and repeat with remaining wings.
5. While wings are still warm, place them in a large bowl.  Add honey lemon sauce and toss until well coated.  
6. Remove the wings and arranged them on a flat dish, sprinkle the sesame seeds over the top. 
7. Serve.

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

Banana Yogurt Smoothie

 

Ingredients: (serves 1)

2 medium bananas (peeled and sliced)

3 tbsp. yogurt

1/4 cup milk

1/2 tbsp. honey

1/2 cup crushed ice

Methods:

1. Place all ingredients into a blender bowl.  Blend until smooth.  Add more milk if it is too thick for your liking.
2. Pour into glass and enjoy!

I adapted this recipe from 'Marsha's Baking Addiction' with slight adjustment.

My Mix and Match Udon Noodle Soup

After cracking my head on what to have for my lunch one morning, as usual opening and closing the fridge door, finally, I decided to cook myself a bowl of 'mix and match Udon noodle soup'.  The name 'mix and match' derived from the different types of ingredients which is available: (1) a leftover portion of Udon which is just enough for me; (2) chicken breast, recently I baked a whole chicken but keep the breast aside for making Salads; (3) just bought a roll of pink-swirl narutomaki fish cake; (4) I always have dried shiitake mushrooms in my pantry, so just make use of one to enhance the flavor; (5) add some green vegetable to balance the meal; (6) spring onion for garnish; and (7) not forgetting the soup base is from my recent 'slow cooker bone broth.'  So, by putting everything together I come up with this simple yet yummylicious bowl of Udon noodle soup.

The Slow Cooker Bone Broth recipe can be obtain here

Few simple steps:

• In a heated pot with water, boil the vegetable, dish and drain.
• Using the same pot and water, boil Udon, once it loosen, dish into a serving bowl.
• Slice the pink-swirl narutomaki fish cake and set aside.
• Shred the chicken breast.
• For the soup base, I take it out from the freezer to room temperature until time of cooking.  Scoop the required amount of soup into a pot and let it comes to a boil.  Add the shiitake mushrooms and continue simmer for 1-2 minutes.  Taste for correct seasoning.  I add chicken stock granules, as I did not season the bone broth.  Remove from heat.
• Arrange the ingredients on top of the Udon noodles, pour the soup or broth over, garnish with spring onion, and lunch is served!

Vietnamese Style Chicken Salad

 

Ingredients: (serves 1)

1/4 cup chicken breast (cooked and shredded)

1/4 carrot (finely julienne)

1/2 cup cabbage (finely shredded)

Some onion (thinly sliced)

1/2 tbsp. spring onion (finely sliced) - I did not use

1/4 long red chili (finely sliced)

1/2 tbsp. roasted peanuts (crushed)

1/2 tbsp. fried shallots

Crispy Wanton (3 wanton sheets, cut into strips and fried in oil)

Dressing: (whisk together in a bowl and set aside)

1/2 tbsp. honey

1/2 tbsp white vinegar

1/2 tbsp. fish sauce

Methods:

1. Place chicken, carrot, cabbage, onion, spring onion (if using), chili and peanuts in a large bowl.
2. When ready to serve, add fried shallots into the bowl and pour over dressing.  Mix until well combined.  Pile onto a serving plate.  Add crispy wanton strips over the salad.
3. Serve immediately.

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

Chicken Pad See Ew

 

Ingredients: (serves 2)

2 portions Udon Noodles

1 tbsp. cooking oil

2 garlic cloves (roughly chopped)

100g. chicken thighs fillet (thinly sliced)

1 egg (lightly whisked)

140g. broccoli florets (boiled)

1 1/2 tbsp. light soy sauce

1 tbsp. dark sweet soy sauce

Ground white pepper

Methods:

1. To cook Udon noodles: bring water to a boil, add udon noodles, use a tong to gently shake the noodles until it comes apart.  Dish and drain.
2. Heat oil in a wok, saute garlic until fragrant.  Then add chicken, stir-fry until almost cook; pour in egg and allow to set for a minute before breaking up with a spatula.  Add udon and broccoli, follow by light soy sauce and dark sweet soy sauce.  Stir-fry until the noodles are well coated.  Sprinkle generous amount of white pepper.  Add more light soy sauce to taste, if needed.
3. Dish onto a serving bowl and serve with my homemade Pickled Chilies.

This recipe is adapted from 'Mama Noi' with slight adjustments to suit my cooking perferences.

Filipino Pork Adobo

Ingredients: (serves 2)

300g. pork belly (remove skin, washed and cut into 1/2" cube)

1 tbsp. cooking oil

1/2 onion (cut into thin wedges)

3 garlic cloves (finely chopped)

Dash of chili flakes

Pinch of salt

Water for cooking

100ml. coconut milk

1/2 tbsp. brown sugar

Garnish:

1/2 chili (thinly sliced)

1 sprig spring onion (thinly sliced)

Marinade:

3 tbsp. vinegar

3 tbsp. light soy sauce

2 dried bay leaves

1/4 tsp. white peppercorns (whole)

Methods:

1. Marinate pork belly with marinade ingredients in the fridge for at least 30 minutes.  I marinate mine for few hours.
2. To cook, drain pork, reserving the marinade.  Pat pork dry with paper towel.  Heat 1/2 tbsp. cooking oil in a large pan over high heat.  Cook the pork in batches until golden brown.  Transfer to a plate and set aside.
3. Place the same pan back on medium high heat and add the remaining 1/2 tbsp. oil into pan.  Add onion, garlic and chili flakes.  Season with a pinch of salt.  Turn the heat to medium and cook, stirring until onion softens.  Add pork, reserved marinade and 1 cup water.  Cover and reduce heat to low and simmer for 30 minutes, stir in between to let the pork cook evenly.  Add more water if needed.
4. Add brown sugar and coconut milk, cook uncovered until the pork is tender and the sauce reduced.
5. Dish onto a serving plate, garnish with spring onion and fresh chili.
6. Serve with a plate of hot and fluffy rice.

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

Sesame Chicken

 

Ingredients: (serves 2)

250g. chicken breast (cut into thin strips)

3/4 cup plain flour

Cooking oil (for frying)

1/2 tbsp. toasted white sesame seeds (for garnish)

Sauce:

1/4 cup water add with 1/4 tsp. chicken stock granules

1 1/2 tbsp. white vinegar

2 tbsp. granulated sugar

1 tbsp. light soy sauce

1 tsp. cornflour dissolves in 2 tbsp. water

Marinade:

1 tbsp. light soy sauce

1 clove garlic (peeled and grated)

1/2 egg white

1/2 tsp. sesame oil

Methods:

1. In a medium bowl add all the sauce ingredients, except cornflour mixture.  Stir to combine.
2. In a bowl add chicken and the marinade ingredients.  Toss well and let it sit for 10 minutes.  I marinate mine for few hours.
3. In a large deep plate add plain flour.  Add chicken pieces together with the marinade.  Use your hands to pat and press the liquid and flour together around the chicken to form a craggy coating.
4. To deep fry chicken, add cooking oil to a heated pan.  Shake off excess flour from the chicken pieces and fry in the heated oil until golden and cooked through.  Drain on kitchen paper.  Fry the chicken in few batches, do not over-crowd the pan.  
5. In a clean heated wok, add the sauce ingredients in (1).  Simmer about 1 minute to allow sugar to dissolve.  Then add in cornflour mixture.  Cook until thicken, then add chicken pieces and toss until evenly coated.  Remove into a serving dish.  Sprinkle sesame seeds to serve.

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