Butter Chicken

 

Ingredients: (serves 2)

300 g. chicken thighs (skinless and boneless)

1/2 tbsp. chili powder (adjust the spiciness according to your preference)

1/2 tbsp. lemon juice

1 1/2 tbsp. unsalted butter

2 cloves garlic (peeled and finely minced)

1/4" ginger (finely minced)

1 tbsp. tomato paste

1 tbsp. tomato ketchup

1/4 tsp. garam masala

Salt (to taste)

1/2 tbsp. sugar

3 tbsp. water

2 tbsp. whipping cream

1/2 tbsp. parsley (roughly chopped)

Methods:

1. Cut chicken into chunks, place into a bowl and marinate with half of the chili powder and lemon juice.  Set aside.
2. In a heated pot, melt butter.  Add garlic, ginger and stir few times.  Add chicken and saute until turns white.  Add the remaining chili powder, tomato paste, ketchup, garam masala, salt, sugar and water.  Simmer on low until the chicken thighs are cooked through and becomes tender.
3. Add whipping cream and chopped parsley; stir to mix well and remove from pot.
4. Drizzle more whipping cream on top of the butter chicken before serving, if you like.

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

Japanese Corn Potage

 

Ingredients:

3 ear fresh corn

3 cups chicken stock

1 cup milk

1 small onion (peeled and diced)

30 g. unsalted butter

1 tsp. salt (add more to taste)

1 tsp. sugar

2 tsp. garlic powder

2 tsp. chicken stock granules

Garnish: Corn kernels, chopped fresh or dried coriander, cream

Methods:

1. Cut corn vertically, to remove corn kernels.  Reserve the cobs.
2. In a medium pot, add butter, saute onion till soft, about 1 minute.
3. Add corn kernels, corn cobs and chicken stocks.  Bring to a boil and reduce heat, simmering for 15-20 minutes.  I scoop about 1 tablespoon of whole corn kernels and set aside as garnish.
4. Turn off heat and remove corn cobs.  Let soup cool down a bit, then use handheld blender to blend soup until smooth.
5. Turn on heat again, add milk and the rest of the seasonings.
6. Bring to a boil and adjust seasonings.
7. Serve Corn Potage on individual serving bowls, garnish.

Note: 

I keep excess Corn Potage in air tight containers in the freezer.  To consume, I take out from the freezer and leave in the fridge.  Warm up in small pot over stove top.  It is as good as freshly made ones.

I serve these yummylicious Corn Potage with my freshly home-baked bread...

Serve with Checkered Matcha Milk Loaf

Serve with Wholemeal Toast Bread

I adapted this Japanese Corn Potage recipe from 'Bear Naked Food' with slight adjustment to suit my cooking preference.

Wholemeal Toast Bread

Ingredients:

300 g. wholemeal flour

200 g. bread flour (sifted)

2 tbsp. brown sugar

2 1/2 tsp. instant yeast

1 tsp. salt

1 tbsp. honey

320 ml. water

40 g. unsalted butter

Methods:

1. In a mixer bowl, add wholemeal flour, bread flour, brown sugar and instant yeast.  Using a dough hook with your hand, stir the mixture.  Then add in salt, honey and water.  Mix at medium speed until the dough comes together.
2. Add in butter and continue to mix for about 10 minutes, or until the dough pulls away from the side of the bowl.  Do a window pane test to check if the dough is ready.
3. Tip the dough onto a pastry mat, lightly floured.  Fold and tuck the dough over to the bottom until it forms a ball.  Cover with a kitchen towel and let it proof for 1 hour or until double in size.
4. Tip dough onto the pastry mat.  Flatten the dough with both your palms to degas.
5. Divide the dough into 3 portions. Fold and tuck the dough over to the bottom until each form into a ball.  Cover and leave for 10 minutes.
6. Take a dough and flatten with palm, then roll with rolling pin into oval shape.  Fold the longer left side into the middle, then the right side, where they both meet.  Using a rolling pin, roll from middle part up, and also middle part down, twice.  Fold and roll down the dough from the top using your fingers until the end nearest to you to form a log.  Pinch to seal the ends.  Repeat with the other 2 balls.  Cover and leave for 10 minutes.
7. Take one dough, and place it vertically on the pastry mat, press using your fingers to flatten, then use a rolling pin to roll up from the middle, follow by down from the middle for 2 times until long; then turn over the dough, roll using your fingers from the top to the end nearest to you to form a log.  Pinch to seal the ends.  Repeat with the other 2 balls.
8. Arrange on a greased baking tin.  Cover and leave to proof for 45 minutes.
9. Spray the surface with a little water.
10. Bake in a preheated oven of 190 degree Celsius for 40 minutes.  After 15 minutes, the top turns golden brown, cover it with aluminium foil, and continue to bake until the end of the baking time.
11. Remove from the oven and place on a wire rack to cool.  Turn the bread out of the baking tin, once its slightly cool down.
12. Slice and enjoy once the bread has totally cool down.

After first proofing

After second proofing

Note:

The actual size of the loaf pan is 23cm x 12cm x 11cm; since I don't have this size, I am just making use of whatever pan that is nearest to the size.  So, instead of dividing the dough into 2, I divide mine into 3; since my baking tin is longer but smaller in width.  

This recipe is adapted from 'Kathrine Kwa Baking Tutorial' with slight adjustment to suit my baking preference.

Five Spice Baked or Grilled Chicken Wings

 

Ingredients:

6 whole chicken wings

1 clove garlic, peeled and minced

1/2 tsp. five spice powder

1 tbsp. light soy sauce

1/2 tbsp. oyster sauce

1/2 tbsp. honey

1/2 tsp. sesame oil

Methods:

1. Clean the chicken wings, then pat dry with paper towels.  Transfer chicken wings to a Zip lock bag. 
2. In a small bowl, add garlic, five spice powder, light soy sauce, oyster sauce, honey and sesame oil. Mix to combine.
3. Pour over the chicken wings, press the bag to remove air, lock and squish to combine the seasonings with the chicken wings.
4. Leave in the fridge to let it marinate overnight.  In between, I continue to squish the bag and turn over, to ensure even marinating.
5. Take the chicken wings out from the fridge and leave in room temperature one hour before baking/grilling.
6. Arrange chicken wings on a rack place over a pan; bake in a Convention Oven of 180 degree Celsius for 20 minutes, or until golden brown; turn the wings over and let it bake until golden.  To get the charred, I turn over the wings (facing face up) and let it bake for another 3 minutes.
7. Remove from oven and place the chicken on a serving dish.
8. Serve with your favorite chili sauce.

This recipe is adapted from 'rasamalaysia.com' with slight adjustment to suit my cooking preference.

ANZAC Biscuits

 

Ingredients:

1 cup plain flour (sifted)

1 cup Desiccated Coconut

1 cup quick-cook oats/rolled oats

1/2 tsp. salt

1/2 cup brown sugar (add more if you prefers sweeter)

115 g. unsalted butter

2 tbsp. Golden Syrup

2 tbsp. water

1 tsp. Baking Soda (sifted)

Methods:

1. In a medium size mixing bowl, mix together flour, coconut, oats and salt.
2. Melt the butter, golden syrup and water together in a small saucepan, remove from heat.
3. Add the baking soda to the butter mixture and mix together until combined, the mixture should froth up.
4. Pour the frothy butter mixture into the bowl with the dry ingredients along with the brown sugar.  Mix together until combined.
5. With an ice-cream scoop, scoop out dough and place on a lined baking sheet, leaving some space in between.
6. Bake in a preheated oven of 160 degree Celsius for 15-20 minutes or until golden brown and crispy on the edges.
7. Leave to cool for a few minutes before transferring to a wire rack to cool completely.
8. Store them in air tight jars.

I adapted this recipe from 'recipesbycarina.com' with slight adjustments to suit my baking preference.

Dalgona Style Whipped Matcha

 

Ingredients: (Makes 1)

1/2 tbsp. granulated sugar (add up to 1 tbsp. if you prefers it sweeter)

1 tsp. matcha powder

1/4 cup whipping cream

Half glass of milk

Ice cubes (optional)

Matcha powder (sprinkle on top - optional)

Methods:

1. In a bowl, add granulated sugar, Matcha powder and whipping cream.  Whisk for 2-5 minutes (handheld, normal whisk or stand mixer, it works) until the mixture is soft and fluffy.  Beat until it creates soft peaks.
2. Pour half glass of milk into a serving jar/jug/cup.  Add ice cubes first, if you want a more refreshing drink.
3. Add the whipped matcha on top.
4. A sprinkle of matcha powder on top makes for a nice decoration.
5. Enjoy ~ smile ~

This recipe is adapted from 'Carina's Kitchen'.

ABC Soup

ABC Soup is the most popular and simple soup which is often cooked by most housewife; and also the favorite of all children and grandchildren.  It is indeed a comfort soup which warms the tummy of those school going children when they get back home from school. 

6 years ago, I've posted this ABC Soup, recipe here  This time around, I cooked this soup with addition of few other ingredients.

Ingredients: (serves 2)

Chicken legs (bones in and skin on, blanched with boiling water and drained) - you can use spare ribs and/or chicken feet

1 Corn (cut into chunks)

1 big onion (cut into chunks)

3 medium potatoes (peeled and cut into chunks)

1 large carrot (peeled and cut into chunks)

1-2 tomato (cut into half)

2 dried scallops (washed)

Methods:

1. Fill the inner pot of the Cosway Thermal Pot with water, about 1/4 pot is enough, to serve 2; and once the ingredients goes in it will come up to about half pot.
2. Cover and boil over medium heat until water comes to a boil.
3. Add in corn, potato, carrot, dried scallops, and let it come to a boil again. 
4. Add in chicken and let it boils for a minute or two; then add in tomato and onion.  Once it comes to a boil, off the heat, put the inner pot into the Thermal Pot, put the lid on and let it continue to cook until time for out meal; usually I leave it in the Thermal Pot for about 5 hours.  
5. Add in seasonings of your choice; for me I use chicken stock granules as my seasoning.
6. If you are using pork ribs, you can put the blanched pork ribs into the inner pot to boil first before adding the other ingredients as pork ribs needs more time to cook.  However, it doesn't need to boil too long, just about 5 minutes is good enough, after which repeat with steps 3 to 5.
7. Enjoy this yummylicious soup!