Teriyaki Chicken served over rice

Ingredients: (serves 2)

2 pieces chicken thighs (skin-on and boneless)

Dash of salt

Dash of ground white pepper

1 1/2 tbsp. light soy sauce

1 1/2 tbsp. mirin

1 1/2 tbsp. Shaoxing Wine

1 1/2 tbsp. water

1/2 tbsp. sugar (to taste, add more if needed)

1/4 tsp. ginger (peeled and minced)

1/2 tbsp. cooking oil

Methods:

1. To prepare the chicken thighs, remove extra fat.  Place the chicken skin side down on the chopping board, slice the chicken meat about 1 inch apart, without cutting all the way through, so the chicken will absorb more flavors and cook faster.  
2. Season the chicken with salt and pepper on both sides.
3. In a small bowl, add light soy sauce, mirin, Shaoxing Wine, water, sugar and ginger; mix well and set aside.
4. In a pan over medium heat, add cooking oil, place the chicken, skin side down, and cook for 3 minutes until golden brown.  Flip the chicken and cook for 3 minutes until golden brown.  Remove any excess oil in the pan.
5. Again, flip the chicken over, pour in the sauce; cover the lid, turn to low heat and cook for about 4 minutes.  Flip the chicken over, cover and cook for another 4 minutes.
6. Remove the lid, over medium heat, cook until the sauce is reduced, for about 3 minutes; during this time, spoon the sauce and drizzle over the top of the chicken.
7. Remove the chicken and cut it into small pieces.
8. Place the chicken over a bowl of freshly cooked rice; with any of your favorite sides.  
9. Serve immediately...

I adapted this Simple Yet Yummylicious recipe from 'cicili.tv' with a slight adjustments to suit my cooking preference.

Creamy Garlic Chicken

Ingredients: (serves 2)

3 chicken thighs (skin on and deboned)

1 tbsp. cooking oil

12 garlic cloves (peeled and leave whole)

1/4 cup water

2 tbsp. Shaoxing Wine

2 tbsp. plain yogurt

1 tsp. chicken stock granules

Salt (to taste)

Dash of ground black pepper

a pinch of paprika

Fresh chopped parsley (for garnish) - I use dried parsley

Chicken seasoning: a bit of salt and ground pepper

Methods:

1. Season the chicken with a little salt and pepper.
2. Heat up a skillet on medium heat, add cooking oil.  Pan-fry the chicken until both sides become nicely browned.  Remove the chicken from the skillet and set aside.
3. With the remaining oil in skillet, saute the garlic using medium heat until light brown.  Add the chicken back into the skillet, follow by water, chicken stock granules, Shaoxing Wine, and yogurt.  Lower the heat and let simmer. Flip the chicken over in between. Add salt, black pepper and paprika.  Reduce the sauce a little bit, then off the heat.  Dish the chicken onto a serving plate, garnish with parsley and serve immediately.

This recipe is adapted from 'rasamalaysia.com' with a slight adjustment to suit my cooking preference.

Homemade Creamy Eggnog without alcohol

This is one of my backlog post which I made it for last year's Christmas.  I tried out this Milk Punch recipe for the first time.  It's a sweetened drink traditionally made with dairy milk, cream, sugar and eggs.  It can be served chilled or warmed.  I prefers mine chilled. 

Ingredients:

4 egg yolks

6 tbsp. granulated sugar (can add more if you prefers yours sweeter)

1 1/2 cups milk

3/4 cups whipping cream

1/4 tsp. nutmeg

1 1/4 tsp. vanilla extract

Methods:

1. Start by whisking the egg yolks and sugar together until they form a light whipped consistency and the color turns yellow.
2. In a medium saucepan, whisk together the milk, whipping cream and nutmeg over medium-low heat.  Bring to a low simmer while stirring the entire time.
3. Remove from the heat and whisk a spoonful of the milk mixture into the egg mixture.
4. Continue doing this slowly, whisking the entire time to temper the eggs without scrambling them.
5. Once all of the milk has been added to the eggs, return it back to the stove.  Heat over medium-low heat and continue whisking the eggnog for about 3-5 minutes.
6. Remove from the heat and let cool.  Whisk the vanilla extract into the eggnog.
7. Once it has cooled, place it in a sealed airtight jar/container; or jug/pitcher, and cover with plastic wrap.
8. Place it in the fridge and cool for an hour or overnight.  It will thicken slightly as it cools.

Let's enjoy this delicious-creamy Eggnog topped with some whipped cream and sprinkled with dashes of ground cinnamon...

This yummylicious Eggnog recipe is adapted from 'Boulder Locavore' with a slight adjustment to suit my preference.

Creamy Carrot Ginger Soup

Ingredients:

4 cups chopped carrots

1 medium onion (peeled and diced)

1 tbsp. cooking oil/olive oil

2 garlic cloves (peeled and minced)

1 tbsp. fresh grated ginger

Salt and pepper, to taste

2-3 cups vegetable or chicken stock (enough to almost cover the vegetable during cooking)

1/2 cup coconut milk

Yogurt, for garnish

Chopped parsley, for garnish (I did not use)

Methods:

1. In a large pot over medium heat, add oil.
2. Add carrot, onions and garlic into the pot and let them cook just until the onions start to become a little soft.
3. Add in grated ginger and stir to mix.
4. Once the mixture starts to become fragrant (you will smell the ginger as it heats up), add two pinches of salt and pepper, and pour in enough stock to almost cover the vegetables.
5. Let this cook over medium-low heat until the carrot is soft.
6. Remove it from the heat and puree while it's hot.  This will help give you a nice smooth texture.  Using an immersion blender is the easiest method, as you can leave the soup in the pot.  If you are using a regular blender, you will probably have to puree in batches.
7. Once the soup is pureed and there is no more chunk seen, add the coconut milk. 
8. Using an immersion blender, blend the coconut milk into the soup.  At this stage the texture will become very velvety.  Taste for correct seasonings, adding more salt and pepper if needed.
9. Ladle the soup into bowls and serve with a dollop of yogurt.
10. I serve this soup with my day-old Challah Bread.  Click here for the recipe.

Notes:

1. This soup freezes beautifully and keeps in the freezer for many months.  
2. It keeps in the fridge for up to 3 days.

I adapted this recipe from 'busybakerblog' by Chrissie.  I make only half portion of the recipe.

M&M Cookie Bars

Ingredients:

100 g. unsalted butter (melted and cooled; re-weigh after melting and add a little extra butter if needed)

80 g. light or dark brown sugar (I use dark brown sugar)

20 g. granulated sugar

2 large egg yolks (at room temperature; about 45 g. egg yolks)

1 tsp. vanilla extract

135 g. plain flour (sifted)

1/4 tsp. baking powder (sifted)

1/2 tsp. salt

180 g. m&ms plus a few more for the top (optional)

80 g. dark chocolate chips

Methods:

1. In a mixer bowl, combine melted butter, brown sugar, granulated sugar, egg yolks and vanilla.  Beat well until the mixture has thickened and lightened in colour slightly.
2. Add the flour, baking powder and salt; and mix to combine with a spatula until just a few streaks of flour remain.
3. Add in m&ms and chocolate chips; mix to incorporate with a spatula.
4. Press the dough into a lined 8" baking pan, smoothing down with an offset spatula.  Add a few extra m&ms to the top of the cookie, of desired.
5. Bake in a preheated oven of 180 degree Celsius for 20 to 22 minutes, until the top of the cookie is golden brown and set and the edges have started to firm up slightly.  If you prefers the edges of your cookie bars to be crispy, bake for another 2 minutes longer.
6. Remove the cookie bars from the oven and leave to cool in the pan on a wire rack.  Remove from the pan using the parchment paper sling.  Cut into pieces using a sharp knife.
7. Store cookie bars in an airtight container at room temperature for up to 3 days.

Let's enjoy a slice with a cup of tea...

Let me share the cookie bars before baking...

I adapted this recipe by Erin Clarkson of 'cloudykitchen.com' with slight adjustment to suit my baking preference.

Belgian Waffles

Ingredients:

2 cups plain flour (sifted)

1 tbsp. baking powder (sifted)

1/2 tsp. salt

2 tbsp. sugar

2 eggs (separate the whites and yolks)

1/3 cup oil

2 cups milk

1 tsp. Vanilla Essence

Methods:

1. In a large bowl, add flour, baking powder, salt and sugar; mix with a whisk to combine everything together.
2. Add in the egg yolks, oil, milk and vanilla.  Give this a mix with a whisk until there is no longer any dry flour.
3. In a mixer bowl, add egg whites and beat until stiff peaks.  Fold the egg whites with a rubber spatula into the batter until well combined.
4. Heat a waffle iron and spray/brush with oil or melted butter.
5. Ladle a scoop of the batter and pour into the waffle iron, cover and leave to cook until browned and crispy. The amount of batter depends very much on the size of your waffle maker.  Mine is slightly smaller, so I use a soup ladle.  You can use cup.  
6. Repeat with the rest of the batter until all is done.
7. I serve my waffles with cut fruits at the side and topped with whipped cream and sugar sprinkles.

This recipe is adapted from 'recipesbycarina.com.'

Mint Chocolate Thumbprints Cookies

Ingredients:

227 g. unsalted butter (softened)

1/2 cup icing/powdered sugar

1 tsp. peppermint extract

2 egg yolks

8 drops green food coloring, or amount base on your desired shade

2 1/4 cups plain flour (sifted)

1/2 tsp. baking powder (sifted)

1/4 tsp. salt

Chocolate Filling:

3/4 cup milk chocolate chips

3 tbsp. whipping cream

3 tbsp. unsalted butter

Baking bits/chips (for sprinkling)

Methods:

1. In a mixer bowl, combine butter and sugar.  Beat on medium speed until light and fluffy.  Add peppermint extract, egg yolks and green food, continue to beat until incorporated.
2. In a separate bowl mix flour, baking powder and salt.  Gradually add to creamed mixture and blend using low speed until well combined.
3. Using a medium ice-cream scoop, scoop the dough, place on lined baking sheet 1 1/2" apart.  Using a tart tapper make indentations in the center of each cookie.
4. Bake in a preheated oven of 167 degree Celsius (350 degrees F) for 12-14 minutes or until set, and edges are slightly golden.  Cool on baking sheet 2 minutes and remove to cooling rack to cool completely.
5. Once cookies are cool, fill with chocolate and top with baking bits.  Allow cookies to set about one hour before serving or storing.

Chocolate Filling:

1. In a small saucepan over low heat, combine milk chocolate chips, butter and whipping cream; stirring frequently, until chocolate is melted, smooth and glossy.

This recipe is adapted from 'familyaroundthetable.com' with slight adjustment to suit my baking preference.