Chicken, Snow Fungus, Carrot and Water Chestnut Soup

Ingredients: (serves 2)

1 whole chicken legs (cut into thigh and drumstick)

1 carrot (peeled and cut into chunks)

5 fresh water chestnuts (peeled)

1 corn (cut into big chunks)

Snow fungus (soaked, tear into pieces, remove the hard part)

Chicken stock granules (seasoning)

Methods:

1. In a pot, fill up water 3/4 full, and bring it to a boil.
2. Place the chicken into a large bowl.  Pour some boiling water over the chicken to blanch, removing excess oil and impurities.
3. Place the pot with the leftover boiling water back on the stove and reheat.  Once it comes to a boil, place in all the other ingredients: carrot, water chestnuts, corn and snow fungus. Remove the chicken and add it into the pot, cover with a lid and let it boil.
4. Once it comes to a boil, lower heat to low and let it simmer until all the ingredients are cooked.
5. Season the soup with chicken stock granules.
6. Switch off heat and ready to serve!

I adapted this recipe from 'Janet's Home Cooking' with adjustment to suit by cooking preference.

Vegetable Soup

Once a while I will cook something simple and light, yet nutritious and healthy to soothe my tummy.  This time around, I am picking up all the leftover veggies from my fridge and put them in good use.

Ingredients:

Pumpkin - peeled, and cut into chunks

Carrot - peeled and cut into chunks

Broccoli - cut into florets

4 pcs. dried black fungus - washed, soaked, and tear into pieces

3 button mushrooms - quartered

1/2 onion - peeled and chopped

Water - for cooking

Cooking oil - for cooking

Seasonings:

Dash ground white pepper

Chicken stock granules (to taste)

Methods:

1. In a heated wok, add 1 tablespoon of cooking oil.  Saute onion for a minute, then add in carrots and pumpkin.  Give it a quick stir.  Then add in broccoli and black fungus. Again, give it a stir to combine all the ingredients.
2. Add in a bowl of water, stir and let it simmer until all the ingredients are almost tender.  Add more water if needed.
3. Add chicken stock granules, stir and taste for correct seasoning.  
4. Remove from heat into serving bowls.  Season with dash of ground white pepper.
5. Enjoy when still warm.

Notes:

1. You can add more water if you prefers more soupy, but I prefers mine with less soup.
2. You can also add fried egg or tofu to make it more heavier than just vegetables.

Homemade Garlic Bread

What not to love of this simple loaf of Garlic Bread that is buttery, loaded with garlic and herbs, which is crisp on the outside and soft on the inside. It's 'Simple Yet Yummylicious!'

Ingredients:

1 loaf of French Bread (sliced in half horizontally)

100 g. unsalted butter (softened)

3/4 tbsp. dried parsley (you can use fresh parsley)

4 tsp. finely minced fresh garlic

1/8 tsp. fine salt

1/3 cup grated parmesan cheese

Methods:

1. Place both halves of bread, cut side up, on the lined baking sheet.
2. In a mixer bowl, beat butter, parsley, garlic, salt and parmesan cheese together on medium-high speed until completely combined and smooth.
3. Spread the garlic butter in an even layer on top of the slices of bread.
4. Bake in a preheated oven of 200 degree Celsius for 16-18 minutes, or until the edges of the bread are crispy and golden brown.  Feel free to extend this time by a couple minutes for a crispier exterior.
5. Let cool on the baking sheet for a few minutes until cool enough to handle, and then transfer the garlic bread to a cutting board.  Using a serrated bread knife, slice the bread into pieces and serve warm.

Before baking

Tada... Done baking!

This Garlic Bread recipe is adapted from 'SALLY'S BAKING' with a slight adjustment to suit my preference.

French Bread

I have always been wanting to make French Bread.  This recipe from The Great Savor really came at the right timing, and caught me by surprise, as the outcome of this French Bread is 'Spot On!'

The full recipe is available here.

I am sharing some photos captured during the process of baking this yummylicious bread.

Beautiful dough ready for first proofing

Puff up after proofing

Two beautiful rolled dough ready for second proofing

After second proofing

Make cuts on top of the bread and ready for baking

It's ready to enjoy!

The first piece of French Bread, I sliced it into beautiful pieces and enjoys it with spread of butter and our favorite Kaya, and of course no missing out with a cup of freshly brewed Coffee.

For the second loaf, since it's a-day-old, I decided to make Garlic Bread.  Continue reading and grab the recipe in my next blog. ~ smile ~

Chicken Soup with Radish and Shiitake Mushrooms

Another simple soup to cook and enjoy under such unpredictable weather.  It can be bright, sunny and extremely hot in the morning and drastic change in the afternoon or evening; with strong wind, lightning, thunder, follows by rain, but at times it will just clear off...

Ingredients:

2 chicken whole legs (cleaned and cut into thighs and drumsticks)

1 radish (peeled and cut into chunks)

5 dried shiitake mushrooms (washed, soaked, drained and halved)

Chicken stock granules (for seasoning)

Methods:

1. Fill the inner pot of a Cosway Magic Cooker with water 3/4 full.
2. Bring the water to a boil.  Place the chicken pieces into a large bowl.  Once boiled pour the boiling water over the chicken to blanch the chicken pieces to get rid of excess oil and impurities.  Drained and set aside.
3. Reheat the pot with leftover water, then add in radish, dried shiitake mushrooms and the chicken.  Once it comes to a boil, remove from heat and place the pot into the magic cooker, cover and let it continue to cook. (This thermal insulated pot retains heat up to 8 hours, saving energy and cooking time).
4. Just before serving, remove the inner pot and season with chicken stock granules.  Taste for correct seasoning and serve!

This soup recipe is adapted from 'Janet's Home Cooking.'

Egg Salad Sandwiches

 

Ingredients: (serves 2)

2 to 3 eggs

2 tbsp. mayonnaise

1 tbsp. chopped spring onion 

1/2 tsp. yellow mustard

A pinch paprika

Salt and pepper (to taste)

Methods:

1. Place eggs in a pan and cover with room temperature water.
2. Bring water to a boil (medium-low heat). Once the water has boiled, remove the pan from the heat.  Cover and let eggs stand in the hot water for 10-12 minutes.  Remove from hot water, cool, peel and chopped or mashed with a fork.
3. Place chopped/mashed eggs in a bowl, stir in mayonnaise, spring onion and mustard.  Season with paprika, salt and pepper.  Stir to combine, and serve on your favorite bread or crackers.

I served this delicious egg salad on my homemade Healthy Soft Oatmeal Bread.  Click the link here for the full recipe.

This delicious Egg Salad Sandwiches recipe is adapted from 'allrecipes' with a slight adjustment to suit my preference.

I served it for breakfast, with freshly brewed hot coffee.  It's a satisfying breakfast!

Steamed chicken with cordycep flowers and mushrooms

Ingredients: (serves 2)

2 chicken thighs and 1 drumstick (cleaned and cut into bite-sized pieces)

2 shiitake mushrooms (washed, soaked and sliced)

1 thumb sized ginger (peeled and shredded)

4 seedless red dates (washed and halved)

1 handful dried cordycep flowers - rinsed, squeezed dry, set aside (add more as it's simply delicious)

3/4 tbsp. gojiberries (I did not use as my pantry is out of stock at the moment)

Marinades:

1 tbsp. Shaoxing wine

1 tbsp. light soy sauce

1/2 tbsp. dark soy sauce (add more if your soy sauce is not dark)

1/2 tsp. chicken stock granules

1 tbsp. oyster sauce

1/2 tsp. sugar

3/4 tbsp. cornflour

Methods:

1. Place the chicken pieces into a large bowl.  Add all the marinade ingredients and mix with a spoon until well combined.  Set aside for 30 minutes.
2. To steam, transfer the chicken pieces together with the marinades onto a steaming dish.  Arrange the chicken pieces in single layer, to ensure even cooking.
3. Add shredded ginger over the top, follow by shiitake mushrooms, red dates and cordycep flowers.
4. Steam in hot boiling water for 20 minutes.
5. If you are using gojiberries, sprinkle them over the top, and continue to steam for another 2-3 minutes.
6. Remove from heat and serve immediately.

I adapted this delicious chicken dish from '1220 Cooking' with adjustments to suit my cooking preference.