Beggar's Chicken

 

Ingredients:

1 whole chicken

3 coriander roots

8 small garlic cloves or 4 large (peeled)

1 tsp. white peppercorns

1/4 tsp. salt

2 tbsp. oil

1/2 cup sweet dark soy sauce

4 tbsp. light soy sauce

3 whole star anise

2 cinnamon sticks

2 tsp. granulated sugar

Coriander leaves (for garnish)

Methods:

1. Use mortar and pestle, pound coriander roots, garlic, white peppercorns and salt into a rough paste.
2. In a large pot, enough to hold the chicken, heat 2 tablespoons oil, add paste and cook for few seconds, stirring.  Then add whole chicken, breast side down, cook, while using a tong to move the chicken so that the chicken won't stick to the bottom of the pot and the paste.  Then, add dark sweet soy sauce, light soy sauce, star anise, cinnamon sticks, sugar and pour in enough water to almost cover 3/4 of the chicken.  Bring to a boil, turn heat down to medium-low, cover and simmer for 90 minutes, turning the chicken halfway through cooking.
3. Carefully remove chicken and place into a deep serving dish.  Taste the broth for correct seasoning, add salt if needed.  Pour broth over chicken and garnish with coriander leaves.  Serve with rice or noodles.  I serve mine with our famous Kuching Kolo Mee/Noodles, with our favorite, chilies-lime-light soy sauce on the side.

I adapted this recipe from 'Marion's Kitchen.'

Christmas Wreath Cookies (Matcha Flavor)

This is one AWESOME Christmas Cookies, which is to be added into my baking list.  The addition of whipping cream makes the texture of the cookies slightly different from other normal cookies; when you chew on it you can taste the creamy texture of the cookies melted in your mouth.  Yesterday, I only tried out the Matcha Flavor cookies, however, if time permits I will try a hand on the chocolate flavored cookies too.

Ingredients:

100g. unsalted butter (room temperature)

30g. icing sugar (sifted)

70g. whipping cream

125g. cake flour (sifted)

15g. cornflour (sifted)

5g. Matcha powder (sifted)

White chocolate buttons (for coating of cookies)

Dried cranberries, cut into thin pieces (for decorations over the white chocolate)

Almond nibs (for decorations over the white chocolate)

Methods:

(A)  Making the Cookies 

• In a mixer beat butter for 1 minute, then add in icing sugar and mix using Speed 2 until well incorporated.  Add in half portion of the whipping cream and beat until combined, then add the rest of the whipping cream and beat until well combined.
• Add in the sifted cake flour and mix with a spatula, then add in cornflour, continue to mix until combined, and finally add in Matcha powder and mix until well incorporated.
• Transfer the batter into a piping bag fitted with a star nozzle.  

• Pipe the batter in circle shape onto a lined baking sheet.  

• Bake in a preheated oven of 160 degree Celsius for 20 minutes.  After 10 minutes of baking, cover the top with a piece of aluminium foil to avoid the cookies from overly darkened.
• Once the cookies are done, remove onto a wire rack and let it cool down for few minutes.  Remove cookies onto a wire rack to cool completely.  Repeat with the rest until all is done.

(B)  Coating the cookies with white chocolate

• To melt the white chocolate, place some white chocolate buttons into a small metal bowl.  Place the metal bowl over a bowl of hot water, stir until the chocolate has melted.
• Coat part of each cookies with the melted white chocolate, place some dried cranberries and almond nibs over the white chocolate, place onto a wire rack with a baking sheet below to let the extra chocolate drips off.  When the white chocolate has harden, store cookies in airtight containers.  
• These yummylicious cookies are ready to be served!

I adapted this recipe from 'Youtube - QV Recipes' with slight adjustment to suit my baking preference.

Shrimp Lo Mein

Ingredients: (serves 2)

2 portion Organic Millet Noodles (prepare according to package instructions)

2 tbsp. cooking oil

3 cloves garlic (peeled and chopped)

Handful of prawns (peeled and deveined)

Bok Choy (sliced, separate stems and leaves)

1 small red capsicum (sliced)

Some toasted white sesame seeds (optional - I did not use)

Sauce: (mix in a small bowl)

1 1/2 tbsp. oyster sauce

2 tbsp. light soy sauce

1 tsp. dark soy sauce

1/4 tsp. chicken stock granules

1/3 cup water 

1 tsp. sesame oil

Methods:

1. In a heated wok, add cooking oil.  Saute garlic until fragrant, then add red capsicum and stems of bok choy, give it a quick stir-fry, then add in prawns, fry until surface of the prawns turns white, and add in the leaves of the bok choy.  Give it another quick stir to mix.  
2. Add sauce, stir to mix with all ingredients, then, transfer the noodles into the wok and stir to coat well with the sauce together with all the ingredients.  Top with white sesame seeds, if using.
3. Dish onto a serving dish and enjoy!

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

American Fried Rice

This American Fried Rice style is very popular in KL.  When I was there I did tried out quite a number of times before from different stalls, but again not all are of same taste and flavors.  Since I came across this recipe online, I gave it a try and this is really yummy.  

Ingredients: (serves 1)

1 cup cooked rice

1 hot dog (halved and slit into 4 but not totally cut through) - if you have the mini frankfurter then use 2

1 garlic cloves (peeled and finely chopped)

1/2 small onion (peeled and finely chopped)

1 slice ham (roughly chopped)

2 tbsp. french beans (fine cubed) - the original recipe uses frozen peas

1/2 tbsp. raisins

2 slices tomato (to serve)

1 fried egg (to serve)

Enough cooking oil (for frying the crumbed chicken), plus 2 tbsp. extra

Seasoning sauce: (combine in a small bowl)

1 tbsp. tomato ketchup

1/2 tbsp. fish sauce

1 tsp. light soy sauce

1/4 tsp. sugar

Crumbed chicken strips/slices:

3 pieces/slices chicken breast or tenders

1 tbsp. cornflour

1 egg

1 1/2 tbsp. panko breadcrumbs

Dash of salt

Methods:

1. To make the crumbed chicken strips, season the chicken with salt.  Coat each piece in cornflour, then egg, then breadcrumbs and place them on a flat plate.  Heat enough oil over a small frying pan, cook the crumbed chicken for 2-3 minutes on each side until golden and cooked through.  Drain on paper towel.  
2. In a clean pan and 1 tablespoon of oil.  Cook the hot dog until cooked through.  Drain on paper towel.
3. In a clean wok, add 1 tablespoon oil over medium-high heat.  Saute onion and garlic until fragrant, then add ham, french beans and raisins, stir-fry for another half minute.  Add the rice and the seasoning sauce and stir-fry until well combined.  Dish the fried rice onto a serving dish.
4. Serve with sliced tomato, fried egg and crumbed chicken and hot dogs.

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

Salad with Caesar Salad Dressing

Ingredients: (serves 1, makes 1/3 cup)

1 small egg yolk

1 1/2 tsp. fish sauce

1 garlic clove (minced)

1 tbsp. lemon juice

1/2 tsp. yellow mustard

1 tbsp. grated Parmesan cheese

3 tbsp. olive oil

Dash of salt and ground black pepper

Methods:

1. In a bowl, whisk egg yolk, lemon juice and yellow mustard together until frothy.  Place a dish cloth underneath the bowl helps to steady it as you whisk.
2. While whisking with one hand, with the other hand slowly stream in the olive oil in drips and you will notice that the mixture in the bowl starts to lighten in color and slightly thicken. 
3. When all the oil has been added, check the consistency.  If it's too thick, whisk in a teaspoon or so of water.  If it is too thin, continue to whisk and stream in a little more oil.
4. Finished by whisking in the fish sauce, minced garlic and Parmesan cheese.  Taste and season with salt and black pepper.

This Salad Dressing recipe is adapted from 'Inspiredtaste.net' with slight adjustment to suit my preference.

As a compliment to this Caesar Salad Dressing, I prepare myself a plate of these salad ingredients:

• Greens
• Cucumbers
• Pasta
• Hard boiled egg
• Corn
• Carrot (peeled, diced and lightly boiled)

Let's enjoy....

Teochew Orh Nee (Sweet Yam Paste with Pumpkin Puree - No Lard)

I have been wanting to try out this recipe for a very long time.  Finally, I came across this recipe without adding lard and since I still have a Yam sitting in my pantry, I decided to try it out.  It's a great recipe...

Ingredients: (serves 2)

240g. yam (peeled and sliced)

25g. granulated sugar (I reduce the sugar, if you prefers sweet add more)

80g. pumpkin (peeled and sliced)

70g. coconut cream (not coconut milk)

Small pinch of salt

Methods:

1. Steam yam and pumpkin separately.  Mash using a hand masher while it's still hot and place in separate bowls.  For the yam, after I use hand masher, I use an immersion blender to make it really smooth.  
2. Place mashed yam in a saucepan, add sugar and cook over low heat until sugar has completely melted.  Add dashes of water if you don't like it too thick.  Remove the yam onto a bowl.
3. In a small saucepan add coconut cream with a small pinch of salt and briefly heat over low heat.  Do not boil.  Remove into a small bowl.
4. To serve: scoop yam paste into two separate bowls.  Add coconut cream and top with pumpkin puree.  Serve warm or chill.

I adapted this recipe from 'what to cook today' with very slight adjustment.

Salad with Honey Mustard Dressing

Yesterday, I am having Salad for my lunch, and is trying out this 'Honey Mustard Dressing,' a recipe from another source.  It is a good dressing to go with any salad ingredients.

Ingredients: (Honey Mustard Dressing) - 1 serving

1 1/4 tbsp. yellow mustard

1 1/4 tbsp. honey

1 tbsp. cider vinegar

1 1/4 tbsp. olive oil

Dashes of ground black pepper

Small dash of salt (to taste)

Methods:

1. Place all ingredients in a small bowl and stir well with a spoon until honey has fully dissolved.  Adjust sweetness (by adding honey), sour (by adding cider vinegar) and salt, to taste.
2. If you are preparing this dressing in bigger portions, then place all ingredients in a jar and shake well.  Keep in the fridge for 3 weeks.

The Salad ingredients I used for this yummylicious dressing are:

• Butterhead Lettuce
• 1 plum (sliced)
• 1 Japanese cucumber (sliced)
• a small bowl of chicken breast (cut into bite-size pieces)