Garlic Fried Chicken

 

Ingredients:

2 chicken thighs (boneless, cleaned and cut into bite-sized pieces)

8 pcs. garlic cloves (peeled and leave whole)

3 tbsp. cooking oil

2 tbsp. water

1 sprig spring onion (cut into 1" long)

Marinade:

3/4 tbsp. fish sauce

1/2 tbsp. corn flour

1 tbsp. oyster sauce

1/4 tsp. ground white pepper

Methods:

1. Place the cut chicken pieces in a bowl.  Add marinade ingredients and marinate for 15 minutes.
2. In a heated wok add 3 tablespoons of cooking oil.  Fry the garlic cloves until light golden brown, remove onto a plate and set aside.
3. Remove excess oil from frying the garlic, leaving about 2 tablespoon and heat up the oil until medium heat.  Add chicken pieces and fry until golden brown.  Put the garlic back in and 2 tablespoons of water.  Stir well to ensure the chicken and garlic are well coated with the marinade seasonings.  Finally, add in spring onions, stir to mix and switch off heat.
4. Dish onto a serving plate and enjoy with a bowl of warm fluffy rice.

This recipe is adapted from 'Chinese Cooking' by Lga Pham with a slight adjustment to suit my cooking preference.

Soft & Chewy Brownie Cookies

Brownies! Yum-Yum!! I love them, and have baked quite a number of times with recipes from different sources.  Baking them at home is my preference, as I can control the sweetness.

Recently, I came across a recipe of this Brownie Cookies, and the photo itself already tempt me ~ slurp ~  Without much ado, I bought a pack of good quality cocoa powder and jump in straight to bake it.  The outcome is indeed 'Superb' with crinkly tops!!!

Here's the recipe to share with all Brownie lovers...

Ingredients:

100 g. good quality dark chocolate (chopped)

55 g. unsalted butter (cold from the fridge is fine)

12 g. cocoa powder (good quality)

1 large egg (50g. not including shell, at room temperature)

40 g. caster sugar

50 g. brown sugar

55 g. plain flour (sifted)

1/4 tsp. salt

Methods:

1. Using a 2 1/2" cookie cutter and a pencil, trace 8 circles on a piece of parchment paper (one line of three, one line of two, then one line of three), leaving even spacing between them.  Turn the paper over so the pencil side is facing down.  Place the parchment paper in a baking sheet pan.
2. Snip the end of the piping bag, and fit the piping bag with a medium round tip.  Place a clip above the piping tip and another at the end of the piping bag to stop any batter leaking out.
3. In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter.  Heat, stirring frequently until the chocolate and butter are melted and the mixture is smooth.  Remove the bowl from heat and sift the cocoa powder over the chocolate and butter mixture, and stir until well combined.  Leave to stand for 8 minutes.  When there is 4 minutes to go, start whipping the egg mixture.
4. In a mixer bowl, combine egg, caster sugar and brown sugar.  Whisk on medium speed to high speed until the mixture has lightened and increased in volume.  
5. Add the chocolate mixture to the sugar and egg mixture and whisk until well combined.
6. Add the flour and salt, and incorporate by hand using a rubber spatula until the mixture is smooth and does not have any lumps.  Transfer the mixture to the piping bag.
7. Pipe the mixture onto the parchment paper - you want to hold the tip about 2cm. above the parchment and squeeze until you pipe a dome the diameter of the template that you drew.  Finish each one with a little flick of your wrist.  Do not worry if you do not get them large enough - you can go back and add more batter once they are all piped out - just pipe it onto the middle of each mound and they will spread out.
8. Bake the cookies in a preheated oven of 180 degree Celsius for 10 minutes, until they are just set, and crinkly on the tops.  Do not over bake as they will dry out.  Leave to cool completely on the pan (they are quite soft so will need to set) before transferring to a storage container or serving.
9. Store leftover brownie cookies in an airtight container at room temperature or in the fridge for up to a week.

Piped and ready for baking

Just out of the oven!

This great recipe is adapted from 'Cloudy Kitchen' with a slight adjustments to the amount of sugars used, to suit my baking preference.

Moist Orange Cake

 

Ingredients:

185 g. plain flour (sifted)

1/3 cup Brown sugar

7 g. baking powder (sifted)

1-2 tbsp. orange zest

2 eggs

1 g. salt

55 ml. unsalted butter (melted)

45 ml. plain Yogurt/Milk (room temperature) - I use Yogurt

90 ml. orange juice

1 tsp. vanilla extract

Methods:

1. In a bowl mix orange zest with sugar until combined, then let it sit for about 30 minutes.  This will bring out the orange flavour even more.
2. In another bowl, add plain flour, baking powder and salt.  Add in the orange sugar zest mixture and whisk to combine, then set aside.
3. In a mixer bowl, add eggs and lightly beat them, then add melted butter, plain yogurt, vanilla extract and orange juice.  Beat using low speed until well combined.
4. Then add the dry ingredients into the wet ingredients.  Mix using low speed until combined and there are no lumps in the batter.  Do not overmix the batter, mix just until the dry ingredients are moistened.
5. Pour the batter into a lined baking pan and bake in a preheated oven of 190 degree Celsius for about 40 minutes, or when a skewer inserted in the centre comes out clean, or with a few crumbs.
6. Remove the cake from the oven and allow to cool on a wire rack.

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

Anti Inflammatory Chicken Soup

 

I saw this healthy Soup recipe online quite sometime back; and would love to try it out.  I know it goes well with bread rolls/buns. So, the opportunity comes for me to cook this soup the next day after I baked a batch of Dinner Rolls/Buns.  Here is the recipe to share with those who loves healthy soup.

Ingredients: (serves:2)

1  cup cooked shredded chicken

3 cloves garlic (chopped)

1/2 onion (chopped)

1 carrot (peeled and slice)

2 celery stalks (diced)

1/2 tsp. tumeric powder

1/4 tsp. ground ginger (add more if you prefers more gingery taste)

1/4 tsp. ground black pepper

3 cups chicken broth

1/2 cup frozen peas

1 1/2 tbsp. cooking oil

Chicken stock granules (to taste)

1 sprig fresh parsley (chopped) - for garnish, I did not use

Methods:

1. In a wok over medium heat, add cooking oil.  Add onion and garlic and saute until softened and fragrant.
2. Add in the carrots and celery, and cook for few minutes.  Then stir in the tumeric, ginger and black pepper; cooking for another 1-2 minutes until the spices are well combined with the vegetables.
3. Pour in the chicken broth, bring to a boil, then reduce the heat and let it simmer until the carrots are tender.
4. Add the shredded chicken and peas to the pot, simmering for another few minutes until the peas are cooked through.
5. Taste for correct seasoning and season with chicken stock granules.
6. Switch off heat and serve into bowls, garnished with parsley, if using.
7. Enjoy with my day old Dinner Rolls/Buns. It is 'Simple Yet Yummylicious!'

I adapted this healthy recipe from 'Foodie's Time' with slight adjustment to suit my cooking preference.

Easy Dinner Rolls

I am trying out another Dinner Rolls or Buns recipe which we called it in my Country.  These cute little bread rolls never fails to tempt me.  Love them!

To get the full recipe click this link here.

Below, I am sharing photos of these beautiful rolls/buns throughout the process of baking them.

Ready for first proofing

After first proofing

Cut into 16 parts

Time for second proofing

Done with second proofing and it's time to bake

Done baking!

These rolls/buns are best serve for morning breakfast with spread of butter and kaya, one of our favorite spread, with a cup of freshly brewed hot coffee!

Spicy, Sourish and Sweet Fried & Cooked Fish

 

Ingredients:

1 Black Pomfret Fish

1 tbsp. light soy sauce (to taste)

1 tbsp. white vinegar (to taste)

1/3 cup water (add more as needed)

1/2 tbsp. sugar (to taste)

1 white onion

2 bird's eye chilis (sliced vertically but not all through)

Salt and pepper

Cooking oil

Methods:

1. Peel onion and cut into rings.  Chop some leftover from the top and bottom part for frying.
2. Season the fish with salt, rub and let it sit for 10 minutes.  Fry until golden brown and cooked.
3. Remove excess oil from frying the fish, leaving about 2 tablespoon.  Stir fry the onion rings for a few seconds.  Remove from pan and set aside.
4. In the same pan, saute chopped onion and bird's eye chilis until  the onion is soft.
5. Add light soy sauce, vinegar and pepper.  Give it a stir, then add sugar and water.  Let it boil for a few minutes until the sauce is slightly reduced.  Taste for your preferred seasoning.  Add slightly more light soy sauce, vinegar and sugar, if needed.
6. Add the fried fish and onion, simmer for a minute.  Turn over to cook the other side.
7. Transfer the fish to a serving plate and arrange the onion rings and chilis over the top.
8. Enjoy warm with a plate of warm fluffy rice! Yummy Yum-Yum!!

I adapted this recipe from 'Fannie's Cookery' with some adjustments to suit my cooking preference.

Braised Chicken with Carrot and Tomatoes

 

Ingredients:

2 chicken thighs (cut into bite-sized pieces)

3 cloves garlic (peeled and chopped)

6 slices ginger

1/2 carrot (peeled and cut into chunk)

2 tomatoes (quartered)

1 stalk spring onion (sectioned, for garnish - I did not use)

1/2 cup water (add more if needed)

1/2 tsp. sugar

2 tbsp. cooking oil

Seasonings:

1/2 tsp. chicken stock granules (to taste)

1/2 tsp. black ground pepper

1 tbsp. Shaoxing Wine

1 tsp. light soy sauce

Methods:

1. In a medium heated wok, add 2 tablespoons of cooking oil.
2. Saute ginger and garlic until fragrant.
3. Add chicken, carrots and all seasonings.  Stir-fry until chicken turns white.
4. Next, add in water, tomatoes and sugar.  Stir to combine and let it simmer until carrots are cooked.  Taste for correct seasonings.
5. Garnish with spring onions.
6. Remove from wok and place onto a serving dish.
7. Serve hot!

I adapted this recipe from 'Jia Jia Food Collection' with slight adjustments to suit my cooking preference.