Vietnamese Caramel Ginger Chicken

This Vietnamese chicken dish is so full of flavour infused into the chicken during the process of braising.  It doesn't need marinating.

Ingredients:

3 chicken thigh fillets (skinless) - cut into large 1 1/2" pieces

1 1/2 tbsp. fish sauce

1 bird's eye chili (deseeded and finely chopped) - optional

1 1/2 tbsp. cooking oil

2 tbsp. brown sugar, lightly packed

1" thick piece ginger (peeled and finely julienned)

1 shallot (peeled, halved then finely sliced)

1/4 cup boiling water, add a bit more if needed

Fresh coriander/cilantro or spring onion slices - for garnish

Methods:

1. Toss the chicken in the fish sauce and chili (if using).  Then set aside while you prepare the other ingredients.
2. In a large non-stick pan over medium heat, add oil and sugar and stir.  As the pan heats up the sugar will melt and form a caramel.  As soon as it has melted, take the pan off the stove before adding in the chicken.  This is precaution as the caramel does sizzle a bit when you add the chicken, and it will splash.  By taking it off the stove, we don't need to worry.
3. Slide the chicken in carefully (don't throw it in!), then add in the shallot and ginger.  Toss briefly to coat, then return to the stove. The caramel may harden but that is fine, it will re-melt on the stove.
4. Stir the chicken until it changes from pink to white but the inside will still be raw.  Add water then let it come up to a simmer.
5. Simmer for about 10 minutes, and stir often, until the sauce reduces down into a brown glaze that coats the chicken.  
6. After about 10 minutes, the liquid will have reduced right down and transformed into brown sticky glaze that coats the chicken.  At this stage you need to stir often to ensure the sauce doesn't get burn on the base of the pot.  Reduce the heat if you are concerned.
7. Once done, off the stove and remove onto a serving dish.  Garnish.  Serve immediately with freshly cooked white rice.

This delicious recipe is adapted from 'recipetineats' with slight adjustments to suit my cooking preference.

Curried Rice with Raisins

Rice is my family's staple food, but once a while we will opt for 'no rice' meal.  This rice recipe caught my eyes while I was online, and with the addition of some of my favorite spices, I decided to try it out and yummy...

Ingredients: (serves 2)

1 cup basmati rice

2 cups water

2 tbsp. cooking oil

1/2 onion (peeled and finely chopped)

2 cloves garlic (peeled and finely chopped)

1 tbsp. curry powder

1/2 tsp. ground tumeric

1/4 tsp. ground cinnamon

1/4 cup raisins

Salt and pepper (to taste)

Fresh cilantro, chopped (for garnish)

Methods:

1. Rinse the basmati rice under water until the water runs clear.  Add water and cook in the rice cooker.
2. In a saucepan/skillet, heat the cooking oil over medium heat.  Add chopped onion and garlic, saute until softened and translucent.  Stir in curry powder, tumeric and cinnamon.  Cook for an additional 1-2 minutes, stirring constantly.
3. Add the cooked rice to the pan, along with the raisins.  Stir well to combine.  Season with salt and pepper to taste.  Cook for another 2-3 minutes to allow the flavors to meld together.
4. Remove from heat, garnish with chopped fresh cilantro (if using) and serve!

I add a fried egg over the rice and sliced cucumbers.

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

Baileys Chocolate Pudding with Baileys Whipped Cream

With a bottle of Baileys Irish Cream sitting on my counter top, I came across this recipe.  I still have leftover cocoa powder and chocolate, so grab a box of Tatua Whipping Cream, and there it is... whipped up this sweet dessert.  

 Ingredients:

1/4 cup unsweetened cocoa powder

1 1/2 tbsp. cornflour

A small pinch of salt (not in the pic below)

1/3 cup Whipping Cream (not in the pic below)

1 small egg yolk

1/2 cup whole milk

1 1/2 tbsp. granulated sugar

1/4 tsp. vanilla extract

2 oz. semi-sweet chocolate, chopped

2 tbsp. Baileys Irish cream

Whipped cream:

1/2 cup Whipping Cream

1/2 tbsp. Baileys Irish cream

1 1/2 tbsp. powdered sugar

Methods:

1. In a medium bowl, sift together cocoa powder, cornflour and salt.  
2. In another bowl, whisk together whipping cream and egg yolk, then pour into cocoa mixture in (1), mixing with a whisk until smooth and thick.
3. In a medium saucepan over medium heat, combine milk and sugar. Whisk gently to dissolve sugar.  When bubbles form along the edge of the pan, remove from heat and whisk in cocoa mixture until smooth.
4. Bring to a boil over medium heat, whisking constantly.  When large bubbles form, remove from heat, stir in chocolate, vanilla and Baileys.  Whisk until completely smooth.
5. Divide between serving glasses. Cover and chill until ready to serve.
6. For the whipped cream, in a medium bowl beat together whipping cream, Baileys and powdered sugar until glossy and stiff peaks form.  Pipe or spoon onto chilled pudding cups.
7. Serve with optional chocolate shavings and other preference.
8. Enjoy....

Since I love more whipped cream, I added more over the pudding.

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

Wholemeal Honey Bread

Wholemeal and honey bread, definitely it's healthy and YUMMY!   

This recipe is adapted from 'The Domestic Goddess Wannabe' and to get the full recipe, click this link.

I love to share some photos picturing the process of baking this bread....

Before second proofing

After second proofing

Baking done!

Another beautiful and delicious loaf of  bread added into my Bread Baking list. Bread baking is indeed so soothing and enjoyable. ~ blissful ~

Soft and Fluffy Milk Bread Buns

These milk bread buns are not only soft and fluffy, but they are also deliciously tasty.  Cut it open, spread with butter and kaya, and with a glass of Kopi-C kaw kaw, makes our breakfast complete.

I adapted this great recipe from 'Kitchen Cookbook' and to get the full recipe, click this link.

As usual, I follow the recipe for the ingredients, but for the instructions of making it, I am using my own method.

Below are some photos captured during the process of baking this bread buns...

Ready for first proofing

After first proofing

Love the soft and fluffy texture

Let's enjoy!

Easy Fruit Cake Recipe

 

Ingredients:

180 g. plain flour (sifted)

60 g. ground almond

170 g. unsalted butter (room temperature)

1/3 cup powdered sugar

4 eggs (room temperature)

1 cup chopped red and green cherries, raisins and candied peel

2 tsp. vanilla essence

1 1/2 tsp. baking powder (sifted)

1/4 cup milk

1/4 tsp. salt

Methods:

1. Grease a 9x5x3 inch loaf pan, and dust it with flour.
2. Remove 1 tablespoon from the flour and sprinkle it over the dried fruits and mix.
3. Add the vanilla essence to the milk.  Set aside.
4. In a bowl, add sifted flour, baking powder and salt.  Then add the ground almond and stir well.  Set aside.
5. In a mixer bowl, beat butter with powdered sugar until light and fluffy.  Be sure to beat them well because this cake requires very little baking powder, so this stage is crucial in ensuring you have a light and fluffy cake.
6. Once the butter and sugar are light and creamy, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally.
7. Add the flour and milk/vanilla in three parts, combining gently between each addition, starting with the flour, then milk and ending with the flour.  Make sure not to over-mix the batter at this stage.
8. Finally, add the cherries, raisins and candied peel. Gently stir them in with a spatula.  Pour this batter into your prepared loaf pan and smooth the top with the spatula.
9. Bake in a preheated oven of 170 degree Celsius for about 45 minutes or until the skewer inserted into the middle of the cake comes out clean.
10. During baking, if you find the top of the cake is coloring too quickly, you can cover the cake lightly with a piece of foil.
11. Place the loaf pan on a wire rack to cool and then turn the cake out of the pan and allow it to cool completely before slicing.  The loaf will keep well in an airtight container for up to 3 days, and longer if refrigerated.

This recipe is adapted from 'kitchencookbook.net' with a slight adjustment to suit my baking preference.

Twister Sugar Bread

 

Another bread recipe which triggers my taste bud, and with all available ingredients in my pantry, I get to try it out.  Yummy... with the sweetness of the sugar on the top, I just eat it as it is, without any spread.  I can have it any time of the day...

This recipe is adapted from 'my mind patch,' and to get the full recipe click this link here.

For information, I use the ingredients provided for in this recipe, but for the process of making it, I use my own method which I have adapted throughout my 2 years journey of bread making.

Pictures to share throughout the process of making this yummylicious bread...

Ready for first proofing

After first proofing

Ready for second proofing

Ready for baking

Tada... out of the oven!