Chicken Stir-Fried Noodles

Ingredients: (serves 2)

1 1/2 chicken legs (boneless, cut into bite-sized pieces)

2 portions noodles (I use dried packet kolo mee)

3 tbsp. cooking oil

3 cloves garlic (peeled and chopped)

1 bowl cabbage (cut into bite-sized pieces) 

1/4 cup carrot (peeled and shredded)

1 tbsp. light soy sauce

1 tbsp. oyster sauce

2 tbsp. water

Marinade: 

1/2 tbsp. light soy sauce

1 tsp. oyster sauce

1/2 tbsp. Worcestershire sauce

1 tsp. dark sweet soya sauce

1 tsp. Shaoxing wine

3 dashes ground white pepper

1 tsp. sugar

1/2 tsp. sesame oil

Garnishing:

White sesame seeds - I did not use

Spring onion - sliced diagonally

Methods:

1. In a medium bowl, marinate the chicken with all the marinade ingredients and set aside for at least 15 minutes, I marinate mine longer.
2. Boil the noodles according to packet instructions with dashes of oil to prevent it from sticking together.  Dish, drain and set aside.
3. In a heated wok, add 1 tbsp. of cooking oil.  Add the chicken into the wok and pan-fry the chicken until cooked.  Dish the chicken into a bowl and set aside.
4. In a clean heated wok, add the remaining 2 tbsp. of cooking oil.  Add in garlic and stir-fry until fragrant.  Add the shredded carrot and cabbage, stir-fry until the cabbage is almost cooked.  Add in noodles and give it a few mix, then add light soy sauce, oyster sauce and water.  Continue to stir fry until the noodles are well coated with the seasonings and completely cooked through.
5. Dish out and transfer into two serving plates/bowls.  Top the noodles with the chicken and its juice, garnish with sesame seeds (if using) and spring onion.
6. Serve immediately.

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

Walnut Hup Toh Soh Cookies

Ingredients:

80 g. unsalted butter (room temperature)

80 g. corn oil

80 g. caster sugar (can add up to 100 g. if you prefers sweeter)

1 egg

1 tsp. salt

2 1/2 tsp. baking powder

300 g. plain flour (sifted)

100 g. walnuts (chopped and toasted until fragrant)

40 g. white sesame seeds (toasted)

1 egg yolk (for brushing the top of cookies)

Methods:

1. In a bowl, add flour, baking powder and salt; mix with a spoon and set aside.  Before mixing, leave a tablespoon of flour to mix with the walnuts.
2. Place the toasted walnuts into the dry mill container.  Add a tablespoon of flour set aside in (1) and mix to prevent the walnuts from sticking to the knife while grinding/milling.  Blend until fine and set aside.
3. In a mixer bowl, combine butter and corn oil, beat until just mixed.  Add sugar gradually in 2 portions, beat until pale.  Then add egg and beat until combined.
4. Add the toasted walnuts and sesame seeds into the flour mixture and mix to combine.
5. Add all the flour mixture into the butter and oil mixture, mix with a rubber spatula until no streaks of flour seen and the batter will become clumpy.  Cover with a cling wrap and let it rest in room temperature for 15 minutes.
6. Shape cookies into round, place on lined baking sheet, press the top lightly with the back of a spoon.
7. Brush with egg yolk wash.
8. Bake in a preheated oven of 170 degree Celsius for 20-25 minutes.

This yummylicious cookies is adapted from Youtube by Dapur 2020, with  slight adjustments to suit my baking preference.

Kimchi Fried Rice With Minced Pork

I made another batch of Kimchi recently and decided to use the leftover from previous batch to fry rice, using another recipe; and this is what I have for lunch.

For this new batch I increase the seasonings and use 1 1/2 pear instead of just 1, which add to more juices, as compared to the first batch I make.

Ingredients: (serve 1)

1/3 cup Kimchi

1/4 cup minced pork

1 1/2 tbsp. chopped carrot

1/2 onion (peeled and cubed)

2 garlic (peeled and chopped)

1 cup cooked Basmathi Rice (cold)

1 tsp. Gochujang

1 tbsp. light soy sauce

1/2 tbsp. Sesame oil

1/2 tbsp. cooking oil

Garnish:

1 egg (sunny side up)

Spring onion (chopped)

Black Sesame Seeds (toasted)

Methods:

1. In a heated wok, add cooking oil and sesame oil.  Saute onion and garlic, add carrot and minced pork; stirring frequently until minced pork turn opaque.
2. Add in kimchi and the juice, Gochujang and stir to give it a good mix.
3. Add rice and light soy sauce.  Stir well to ensure the rice are evenly fried.
4. Dish out onto a serving dish.  Place a fried egg over the top of the rice, sprinkle with toasted black sesame seeds; and garnish with spring onion.
5. My lunch is served!

I adapted this Kimchi Fried Rice from 'Little CC Kitchen' with a slight adjustment to suit my cooking preference.

Banana Apple Smoothie

Ingredients: (makes 1 glass)

3 medium bananas (sliced and frozen)

1 small apple (peeled, cored and chopped)

1 cup cold milk (add more if needed)

Honey (to sweeten) I did not add as the ripe bananas are sweet

Methods:

1. In a blender jar, add all the ingredients.  
2. Blend together until smooth.
3. Check the consistency, if it is too thick add more milk to dilute it and blend again for 5 seconds.
4. Pour into serving glass and serve immediately.

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

Singapore Chili Prawns

 

Ingredients: (serves 3)

12 large prawns (heads and tails left intact but bodies peeled and deveined)

4 mild red chilies (roughly chopped)

6 garlic cloves (peeled and roughly chopped)

3 shallots (peeled and roughly chopped)

1/2" ginger (peeled and chopped)

3 tbsp. cooking oil

1/2 tbsp. cornflour mix with 1 tbsp. water

1 egg, whisked

Spring onion/coriander  - to serve

Tomato ketchup mixture: (mix in a bowl)

1/4 cup tomato ketchup

1 tbsp. soybean paste (lightly grind using a mortar and pestle)

1 tbsp. sugar (more to taste)

1/2 tsp. sea salt (more to taste)

1 1/2 cup water

Methods:

1. Place the chilies, garlic, shallots and ginger in a bowl of a hand blender, pulse until the ingredients are finely chopped, and set aside for later use.
2. In a heated wok of medium heat, add cooking oil.  Add the chili mixture and cook, stirring constantly until the shallots are translucent and fragrant.  Turn heat up and then add the tomato ketchup mixture.  Simmer for 2-3 minutes to allow the flavors to infuse, and taste for correct seasoning; adding more sugar and salt if needed.  Then add the prawns and toss to coat.  Cover with a lid and cook until prawns are just cooked.  Pour in the cornflour mixture and cook, stirring until the sauce is thick.  Then drizzle in the egg, stir to mix the egg through the sauce.  Off the heat.  Transfer the prawns and sauce to a serving plate.  Top with spring onion/coriander, and serve.

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

Coffee Cake

 

Ingredients:

4 egg yolks

1 whole egg

20 g. caster sugar

50 g. corn oil

1 tbsp. instant coffee

2 tbsp. hot water

60 ml.  milk

1/2 tsp. coffee essence

95 g. plain flour (sifted)

15 g. corn flour (sifted)

4 egg whites

1 tsp. lemon juice

70 g. caster sugar

Almond nibs (sprinkle top)

Methods:

1. In a bowl, add egg yolks, 1 whole egg and caster sugar.  Whisk with a hand whisk to mix, then add corn oil.  Continue to whisk until combined.
2. In a small bowl, mix instant coffee powder with hot water until dissolved. Add the coffee mixture into the egg mixture, milk, and coffee essence.  Stir with whisk until combined.
3. Add plain flour and corn flour into egg mixture, whisk to stir until no streaks of flour are seen.  Set aside.
4. In a mixer bowl, add egg whites and beat until fluffy.  Add in 1 tsp. lemon juice and caster sugar in 3 batches.  Beat until stiff peak form.
5. Add 1/3 meringue into egg mixture.  Stir using hand whisk.  Pour the batter into the meringue and mix well with whisk; then change to spatula until well combined.  Do not over mix the batter.
6. Pour batter into a lined 4.5" x 9" loaf tin.  Use spatula to smooth the top, knock the tin few times to remove air bubbles.
7. Sprinkle some almond nibs on top.
8. Bake in a preheated oven of 160 degree Celsius on 2nd lower rack for 40 minutes, or a skewer inserted in the middle comes out clean.  For the first 12 minutes of baking, make a cut in the middle of the cake (not too deep cut).  Continue baking.
9. Remove loaf tin from oven, and place on a wire rack to let cool down for 5 minutes.  Turn cake onto the wire rack and let it cool down before slicing.

I adapted this recipe from 'Kathrine Kwa Baking Tutorial.'

Pig Stomach Chicken Herbal Soup

Ingredients:

1 pig stomach (cleaned, blanched and cut into bite strip pieces)

4 pieces chicken (I use thighs and drumsticks)

4 pieces tangshen

6 pieces red dates

1 tbsp. wolf berries 

1/4 cup lotus seeds (soaked and remove the pith, if any)

1 tbsp. roughly chopped white pepper

Few slices of ginger (peeled)

Salt (to taste)

Enough water (for cooking)

Methods:

1. In a heated wok without oil, add pig stomach, ginger and pepper.  Fry until fragrant.
2. Add water and let it comes to a boil and off the heat.
3. Transfer into a clay pot. If more water is needed, use boiled hot water.
4. Add red dates, tangshen and lotus seeds.  Boil for 30 minutes or until the pig stomach is almost soft.
5. Add chicken pieces and continue to boil until the chicken are cooked.
6. Add salt (to taste) and wolf berries. Cook for another 5 minutes and remove from heat.
7. Serve hot.

This recipe is adapted from Youtube.