Red Rice Chicken Soup

This easy-to-cook soup, though is very simple, but is nutritious and yummylicious.  With only 3 main ingredients and quick cooking time, it can be easily serve on the dinner table even on weekday nights. The chicken meat can be cut into bite-sized chunks to further ease the cooking time or in big pieces such as thighs or drumsticks.  The chicken meat can be prepared earlier, during your weekend marketing, clean and keep in the freezer.  The morning before you leave home, take the frozen chicken and place in the fridge and by the time you reach home after work the meat is thawed.

With these few simple steps this yummylicious soup can be serve with no hustle and bustle.

1. Place a pot of water to boil, amount depending on how much soup you are cooking.  I normally put extra water for blanching the chicken meat.
2. Place the chicken into a large bowl and pour some boiling water to blanch the meat.
3. Place the pot with the remaining boiling water back on the stove with medium heat.
4. Peel 1" ginger, smash with the back of a cleaver and add into the pot of water.
5. Dish out the blanched chicken meat and place them into the pot.
6. Take about 1/2 tablespoon of red rice and grind into powder using a mortar and pestle.  Use a spoon to add bit by bit into the boiling water.  How much is needed depends on the color of the soup and taste.  Don't put all at one time as too much of the grounded red rice will makes the soup taste slightly bitter.
7. Continue to boil using medium heat until the chicken meat is tender.
8. For seasonings you can use salt and some chicken stock granules.
9. Off the heat and serve in individual soup bowls... Yum! Yum!

If you are unsure what 'red rice' is, here is the picture of it.  It can be easily purchased in grocery shops, Chinese Medicinal Shops and even the grocery section of some Supermarkets.

This soup recipe is a favorite of my mum and it brings fond memories of my childhood days.  Enjoy cooking!!

Banana Crumb Muffins

Who could resist muffins that are topped with buttery-spiced crumb??  Not me  ~ smile ~ 

Let me share with you this recipe which I've baked in my home kitchen, tasted and nailed!

Ingredients:
(A)  For the Muffins
250g plain flour (sifted)
125g caster sugar
2 tsp baking powder (sifted)
1/2 tsp baking soda (sifted)
1/4 tsp salt (sifted)
1 tsp ground cinnamon
1 large egg
2 large bananas (mashed)
1/3 cup vegetable oil
1 cup Greek Yogurt

(B) For the crumb topping
1/2 cup plain flour (sifted)
1/4 cup brown sugar
1/2 tsp ground cinnamon
3 tbsp unsalted butter (cold and cubed)

Methods:

(A)  For the Muffins

1. In a bowl, whisk together flour, sugar, baking powder, baking soda, salt and ground cinnamon.  Set aside.
2. In a large bowl, whisk together egg, banana, vegetable oil and yogurt.  Add the dry ingredients, and mix until just combined.  Do not over mix.

(B)  For the crumb topping

1. In a small bowl, whisk together flour, brown sugar and ground cinnamon.  
2. Work in the butter using a pastry cutter, fork, or fingers until the mixture resembles coarse crumbs.  Set aside.

(C)  To assemble the muffins and crumbs for baking

1. Spoon the batter into baking paper cups 3/4 full and top with the crumb mixture.
2. Bake in a preheated oven of 200 degree Celsius for 15-20 minutes, or until a skewer inserted into the center comes out clean.
3. Allow the muffins to cool completely on a wire rack.
4. Let's have tea!

This recipe is adapted from 'Marsha's Baking Addiction' with slight amendment.

Chocolate Brownies

If you are a big fan of Brownies and prefers it 'chocolaty, light, slight crisp on the edges and soft on the inside',  then this is the right recipe for you.  During my first attempt it just disappear in no time, thus have to bake another batch to satisfy our cravings...

Ingredients:
3/4 cup unsalted butter (melted)
1/2 cup plain flour (sifted)
1 cup brown sugar
1/4 tsp salt (sifted)
1/4 cup cocoa powder (sifted)
1/2 tsp baking powder (sifted)
1 large egg
1/2 cup dark chocolate chips

Methods:

1. Combine sifted flour, baking powder, salt and cocoa powder in a mixing bowl.
2. In another bowl whisk together butter, sugar and egg.
3. Add egg mixture to the dry ingredients and mix using a rubber spatula.  Fold in dark chocolate chips and stir until just combined.
4. Pour mixture onto a lined 8" x 8" pan.
5. Bake in a preheated oven of 175 degree Celsius for 25-35 minutes or until a skewer inserted comes out clean.
6. When completely cool, remove parchment paper and cut into slices.

This recipe is adapted from 'Treat and Trick" with slight amendment.

Coconut Fruitcake

Fruitcakes have been my family's favorite cakes which I made all year round.  However, we prefer the 'not-so-rich' types of fruitcakes which is not too sweet.  Anything that is not too sweet suits my family's taste buds very well.  Considering that I haven't update my blog for quite a while, thus, whatever I am posting now are mostly 'backlog' posts.  Hopefully I'll catch up soonest.  Cheers to all....

Ingredients:

1/2 cup or 225g unsalted butter (softened)

1 cup caster sugar

3 large eggs

2 cups plain flour (sifted)

1 tsp baking powder (sifted)

1 tsp salt (sifted)

1/2 cup freshly squeeze orange juice

1 cup mixed fruits (raisins, green and red cherries and orange peel)

1 cup sweetened shredded coconut

Methods:

1. Cream butter and caster sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.
2. Combine the sifted flour, baking powder and salt.  Gradually add to the creamed mixture alternately with orange juice and mix with a rubber spatula until well combined.  Stir in fruits and shredded coconut.
3. Press the cake mixture into a lined 8" round cake tin.
4. Bake in a preheated oven of 150 degree Celsius for about 80 minutes or until a wooden skewer comes out clean and the cake is golden in colour.
5. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
6. Remove  the parchment paper and the cake is ready to be served...

This recipe is adapted from Taste Of Home by Lorraine Groh of Ferryville, Wisconsin with amendments to suit my family's taste buds and cooking.

Prawns and garlic chives omelette

Omelette is one simple egg dish enjoyed by many people.  There are many ways of cooking omelette.  This time round I am combining eggs with prawns and garlic chives.  I am not putting too much garlic chives as my grandson is not a fan of it.  

Ingredients:
20 prawns (shelled, deveined and pat dry with a kitchen towel)
A bunch of garlic chives (wash and cut into 1 1/2" length)
3 garlic cloves (peeled and finely chopped)
3 eggs 
1/2 tsp chicken stock granules
Dashes of grounded white pepper
Cooking Oil

Methods:

1. Place the prawns in a container, sprinkle dash of granulated sugar, give it a mix, cover and place in the refrigerator until time of cooking.
2. Crack the eggs in a medium bowl, add chicken stock granules and grounded white pepper. Mix with a fork and set aside.
3. In a heated skillet add cooking oil, and when oil is hot enough add prawns and stir fry until prawns started to turn pink.  Add in chopped garlic and chives.  Stir fry until fragrant for about a minute and dish out onto a dish.
4. Using the same skillet bring back the heat and add  2 tbsp of cooking oil. Give another final stir to the egg mixture, then pour in the skillet and let it cook until the bottom and edges starts to set but still slightly runny in the middle.  Push the edges towards the middle to get scrambled eggs pieces. 
5. Add the prawns and chives back to the scrambled eggs pieces and stir to mix.
6. Off the heat and dish the omelette onto a serving dish.
7. Ready to serve!

Easy Chicken Teriyaki

During busy week days if you are intending to cook Chicken Teriyaki for dinner, it can also be done with store bought Teriyaki Sauce.  With few simple steps, dinner is serve in the comfort of our sweet home.  Here's to share with all busy mum out there, Enjoy!

Ingredients:
4 chicken thighs (boneless, but skin on)
2  tbsp cooking oil, part (for frying the chicken)
1/2 cup Teriyaki Sauce
4 tbsp water

Methods:

1. Clean the chicken meat and trim off excess fat.  Use a sharp knife to slice the part that have thicker meat and flip it to the sides, but do not cut through.  This will make a much bigger piece of meat with same thickness.
2. Mix the Teriyaki Sauce with water and set aside.
3. In a heated flat wok add half of the cooking oil.  Lay the chicken pieces in a single layer and let it cook for about 2-3 minutes, until nicely brown.  Flip over to the other side and cook until its nicely brown, then dish onto a plate.  Add the remaining oil and fry the other batch of chicken.  I fry them in two batches to prevent overcrowding the pan.
4. Once the second batch is cooked, place the first batch of chicken back into the pan.  Gently pour the Teriyaki Sauce over the chicken.  It will sizzle.  Cook for 1 minute and then flip over.  Once the sauce gets thicker, off the heat.    Remove chicken pieces into a plate and let it rest for a minute before slicing.  
5. Slice chicken and place them onto a serving dish.  Drizzle the remaining sauce over the chicken pieces.
6. A plate of Teriyaki Chicken is ready to be served!  Let's dine in... ENJOY!

Green Tea Cookies

The Matcha or rather Green Tea BUGS are again bugging me!!  How could I say NO to this recipe which appear right before my eyes recently.  I tell myself "I must bake this cookies!"  Finally, I get to munch this yummylicious-soft and addictive cookies ~ smiles ~

Ingredients:
240 g plain flour (sifted)
2 1/2 tbsp matcha green tea powder
170 g unsalted butter (softened)
130 g icing sugar
pinch of salt
2 large egg yolks
50 g white chocolate chips

Methods:

1. Combine plain flour and matcha green tea powder in a bowl, place it aside.
2. In a stand mixer beat butter until smooth and creamy.  It's important to soften the butter ahead of time.
3. Add a pinch of salt and blend.
4. Add icing sugar and blend until soft and light.  Scrape down the bowl as needed.
5. Add egg yolks and mix well until combined.
6. Gradually add the flour and matcha powder mix and blend until the dough is smooth.
7. Add the white chocolate chips and blend well.
8. Divide the dough into 4 portions and shape into logs of same length.
9. Wrap the logs in plastic wrap and chill in refrigerator until firm.  Place the logs on a bed of rice while chilling to keep the dough in nice round shape, so your cookie slices won't be flat on one side.
10. Preheat the oven to 175 degree Celsius.  Line baking sheet with parchment paper.
11. Remove the dough from the plastic wrap and with a sharp knife slice the dough into 1/3" thick rounds.
12. Arrange them on the baking sheet, leaving some space in between the rounds.  
13. Bake cookies for about 20 minutes (depending on the oven that we use), or until the edge of the cookies starts to get slightly golden brown.
14. Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely.
15. Store cookies in an airtight container.

The wrapped logs sitting on a bed of rice while chilling in the refrigerator

According to the author: you can also freeze the unbaked logs of dough, wrapped in plastic wrap for up to 2 months.  Let sit at room temperature for about 10 minutes before cutting and baking.  Do not let the dough fully defrost.

This recipe is adapted from 'Just One Cookbook' by Namiko Chen with very slight amendment to suit my baking styles.