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Hi! Thanks for visiting my humble blog :) My name is Alice. I'm a mother of two, a girl and a boy, married to just one man LOL! I love food, I love cooking, I love baking, and it has been growing even stronger with my ultimate love for my family - they're my best customers :) This blog is my e-recipe book, a means of sharing and learning one another. To connect, I'm just an email away: ilove.icook.ibake@gmail.com... Have a great day!

Thursday, August 28, 2014

AFF Taiwan: Taiwanese Chicken Rolls

I love all kinds of bean curd rolls. A must order every time I go for dimsum
So, when I saw this chicken rolls, I was drooling and determined to give a try
Thanks Kimmy for the wonderful recipe, it's delicious!
My family and I enjoyed this so much. I made half recipe and it's gone after dinner. The next time I will definitely make full recipe, or more! :)

She mentioned that the original version in Taiwan is usually much longer in shape, and has no chicken in it, even though it's called chicken roll. It uses pork instead. But since I have a lot of chicken breast in my freezer, I used chicken instead :)

Here's the recipe (adapted from Kimmy from Cooking Pleasure)
What you need:
300g fish paste, blend with 2 tbsp water to make sticky paste
300g lean pork (I used chicken breast), cut into strips
1 yellow onion, cut into fine shreds
2 tbsp tapioca flour
1 pc beancurd skin, cut into 8"x 5"rectangle pcs
Marinade for meat:
2 tsp light soya sauce
2 tsp cooking wine
2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp five spice powder
1/2 tsp sesame oil
  1. Marinate pork strips with seasonings. Set aside for about 15mins
  2. Add in fish paste and onion. Mix all with hands
  3. Cover and keep in the fridge for about half an hour
  4. Place about a handful of mixture at the centre of the beancurd skin. Fold both sides and roll up like spring roll
  5. Heat oil in a wok and deep fry til golden and crispy at both sides over medium heat

I guess I should have put more filling, mine were not round enough. It's flattened after cooled. It didn't affect the taste, though :)
Look at Kimmy's. It's so round and full of filling in it, so nice!

This is one of the recipes I definitely will be making again (especially since I still have some leftover beancurd skin LOL)
I will for sure put more filling so I can get fat rolls :)

I am submitting this post to Asian Food Fest – Taiwan hosted by Alan from Travelling Foodies

Wednesday, August 27, 2014

Sticky Lemon Chicken (Gordon Ramsay)

Finger licking good chicken is one dish my family and I love
So when I see Gordon Ramsay has his own version, I gave it a go and everyone enjoyed it :)

Recipe is from HERE inspired by Karen from some flour, sugar n butter
Hers look so appetizing!

I just realized when I saw this picture I have put the lemon slice at the wrong side LOL

What you need:
(with slight modification from the original recipe)
600g chicken (I used 1 free range chicken and cut into parts)
salt and pepper
5 tbsp olive oil
10 cloves of garlic (or 1 head), cut into half for each clove
1 tbsp fresh thyme leaves (I skipped cos I didn't have it)
3 tbsp dark soya sauce (I used kecap manis)
4 1/2 tbsp honey
1/2 lemon, sliced
200ml water
2 tbsp dried parsley (I used 1 tsp)
Heat heavy base pan with oil. Season chicken with salt and pepper
Cook chicken in the pan for 5 mins, turning once for each piece
Add in garlic, soya sauce, honey. Stir well and make sure the chicken is thoroughly coated. Cook for 5 mins
Add in water, cover and cook for 20 mins. Open up the lid and lay lemon slices on top of the chicken. Cover and cook for another 10mins
Season chicken with parsley, cook for another 5 mins. Serve with rice, lots of it :)
***The modification I made mainly was to meet my family preference. They dislike any dish which is too lemony, hence the short cooking time of the lemon
***I used a lot more water and cook it longer in order to have more sticky sauce. We like slathering it over rice. Yum! :P

This post is linked to Cook like a Star organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Mich from Piece of Cake

Tuesday, August 26, 2014

AFF Taiwan - Taiwanese Chicken Rice

I saw this at Violet's Kitchen and I know this dish will be loved by my family
Never had this before, so I gave this a try and I am glad I did, it's yummy!
Such a simple meal can be so satisfying :)

I decided to use the recipe from An Acquired Taste
It said that the original recipe uses turkey meat, and it's called Turkey Rice (火雞肉飯 huo ji rou fan) but chicken breast is the alternative when turkey is not available

What you need:

2 chicken breasts, blanch in boiling water for 3 mins and drain
1 tbsp oil
3 shallots, slice thinly
2 spring onions, cut 3 inch pieces
6 slices of ginger
2 star anise (I skipped)
1 tsp salt
1 tbsp light soya sauce
3 cups chicken broth
cooked white rice
pickled daikon and cilantro for garnish

  1. Heat oil in a heavy based pot, and sautee shallots til golden brown. Add in spring onion and ginger, fry for 1min
  2. Add in chicken and just enough broth to cover. Add in salt and soya sauce
  3. Bring to boil and reduce to low, cover and let simmer for an hour
  4. Take out chicken breast and shred
  5. Prepare rice in a plate or bowl, arrange shredded chicken on top and pour gravy
  6. Serve with pickled daikon and cilantro (I had my blanched greens instead)

Easy to prepare and delicious! I like :)

I am submitting this post to Asian Food Fest – Taiwan hosted by Alan from Travelling Foodies

Friday, August 22, 2014

AFF Taiwan - Braised Pork On Rice (滷肉飯 Lor Bak Png)

One Taiwanese dish I ate ages ago whenever I was in Taipei during my singlehood
Now is the time for me to experience cooking it myself :)

My family enjoyed this dish. Since we do not fancy fatty meat, I mixed pork belly with lean meat. In fact, 75% of the meat was lean meat
Since lean meat takes longer time to soften, I braised for longer period of time
Even though I diced them real small, it still took a little longer than an hour to get the softness I want. This was in fact a good step in giving maximum flavour to the dish
Very tasty, fragrant, juicy and full of flavour. Yum! :)

Source: Doris from Sumptuous Flavours
(with slight modification)

What you need:

400g lean pork
100g pork belly
2 tbsp dried shrimp, soak til soft and coarsely chopped
20g brown rock sugar
1 star anise
1/4 tsp five spice powder
3 tbsp light soya sauce
2 tbsp dark soya sauce
5 cloves of garlic, minced
4 shallots, minced
6 eggs, hard boiled - shells removed
3 tbsp Shaoxing cooking wine
some cooked rice

Garnish: blanched xiaobai chai, Japanese pickled radish (too bad I couldn't find this on the day I cooked this dish, so I skipped this)

  1. Heat wok with a little oil (since mainly was lean meat). Add the pork cubes and fry until water has evaporated
  2. Add in the minced garlic and minced shallots. Continue to stir-fry until fragrant
  3. Add in dried shrimp. Stir. Add in water to cover the pork pieces. Add in shaoxing wine
  4. Add in rock sugar, soy sauce and dark soya sauce. Stir well
  5. Add in hard boiled eggs to the pork and gravy. Turn the eggs occasionally so they're browned evenly
  6. Simmer for about 20 mins. Add in star anise and five spice powder and continue simmer for another 45 mins (add water whenever necessary)
  7. Adjust taste, give a good stir, let it boil and off the heat
  8. Serve with hot cooked rice, blanched vegetables and pickled radish

I am submitting this post to Asian Food Fest – Taiwan hosted by Alan from Travelling Foodies

Thursday, August 21, 2014

Buttermilk Fried Chicken (Gordon Ramsay)

A very simple and delicious chicken dish, fried chicken. One of the most loved by kids kind of food. Of course, adult too :)

This fried chicken is so tasty. So crispy on the outside and succulent on the inside, the meat is so yummy and soft & juicy. No need to worry that you will get hard and tasteless meat in it, thanks to the overnight marinade. Finger licking good!
What you need:
4 pieces each of free range chicken drumsticks and thighs (I used 1 whole free range chicken, cut in parts)
500ml buttermilk
flavourless oil for deep frying (I used canola)
300g plain flour (I used whole wheat flour)
1-2 tsp smoked paprika (I used two good pinch of paprika powder)
1/2 tsp garlic powder (I used 1 1/2 tsp)
1-2 tsp cayenne pepper (I skipped)
salt and black pepper
  1. In a container, pour buttermilk and add a good pinch of salt, stir
  2. Add in chicken pieces and cover. Let sit in the fridge overnight
  3. The next day, take out the marinated chicken from the fridge and bring back to room temperature before cooking
  4. Heat oil for deep frying
  5. Combine flour, paprika, garlic powder, salt and pepper. Stir well. Remove the chicken pieces from the buttermilk, shaking off any excess, then dip in the flour, making sure all sides are coated
  6. Deep fry coated chicken til golden brown both sides. Drain on kitchen paper and serve warm
I cooked baked buttermilk fried chicken before and it was just as good. You may view it HERE. I guess this Gordon Ramsay's version is also possible to bake. Should try next time, since it's healthier option :)

This post is linked to Cook like a Star organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Mich from Piece of Cake
Also this post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Diana from Domestic Goddess Wannabe

Friday, August 15, 2014

Bake Along #66 Affordable Lasagna (Kerryann Dunlop)

Kerryann Dunlop is one of Jamie Oliver's student and has been helping out at the Ministry of Food. I love her videos in You Tube. Mostly are commonly known food but she successfully made them special in a simple way. Not to mention they all look so appetizing :)

I have a few to try, starting from this simple to make and yummy lasagna
The simple ingredients used explain the name of this dish, and it's easy to make, too

Yummy, tasty, cheesy lasagne. You see the cut at the other end? It's me so eager to try I forgot that I haven't taken a picture LOL

Come eat me now! :)

Recipe is from HERE but I added parmesan and mozzarella cheese :)

What you need:

500g minced beef (I used chicken)
6 dried lasagna sheets (I didn't count how many I used but I think it's 8)
about 10g butter
2 tbsp plain flour
500ml semi skimmed milk (I used fresh regular milk)
one whole nutmeg (I used a big pinch of ground nutmeg)
fresh basil (I used dried)
homemade pasta sauce (I used store bought bottled pasta sauce)
20g grated cheddar cheese (I didn't measure the quantity of cheddar cheese I used)
grated parmesan cheese (same quantity as cheddar) (I added)
grated mozzarella cheese (I added)
salt, sugar and pepper

  1. Preheat oven to 180degC
  2. To make the ragu sauce: Place pasta sauce in a saucepan over low heat. On a hot large frying pan, pour in minced chicken, breaking lumps with a spoon. Let it cook over medium high heat for about 5 mins. Transfer to the pasta sauce using slotted spoon. Mix together and let cook over low heat for 10mins, stirring occasionally (here I added some dried basil and grated cheddar cheese, season with a little salt and sugar). Set aside
  3. To make the béchamel (white sauce), melt butter over medium heat. Add in flour and cook for 1-2mins to make a paste (roux) This will ensure the sauce is smooth and won't taste flourish. Whisk in milk gradually and cook for about 5mins til the sauce is smooth. Whisk in more milk if the sauce is too thick. Remove from heat and season with salt and pepper, also nutmeg, stir well
  4. Place lasagna dish (I used 9"x1'3" baking dish). Start layering with the ragu sauce, then drizzle a good spoonful of béchamel, top with lasagna sheets (2 sheets laid next to each other). Repeat for another 2 times, finish with lots of béchamel sauce on top. Top with grated cheddar, parmesan and lastly, mozzarella cheese (I didn't put fresh basil on top)
  5. Place in the oven and bake for 30-40mins until golden brown on top and slightly bubbling. Remove from heat and let it stand for 10mins before serving
  6. Serve with grated parmesan cheese and tabasco sauce

This post is for Bake Along, an event organised by Joyce from Kitchen FlavoursLena from Frozen Wings and Zoe from Bake For Happy Kids

Wednesday, August 13, 2014

THB #38 Chocolate Angel Cake

When a cake name starts with the word "Chocolate", I don't really bother to read the rest of the name. I am already convinced that I have to give it a try. Sometimes it can be as soon as the next day, sometimes can wait for pretty long since my chocolate to do list is the longest among all LOL

So, need to say no more, I immediately baked this cake, especially knowing this has a deadline :)
This is the 38th bake for The Home Bakers, a baking event initiated by Joyce from Kitchen Flavours

Angel cake, a typically soft and fluffy cake tend to have dry texture using only egg whites. Like many others, I do not really fancy dry cake, but this recipe is different. The texture of this cake is moist, chocolaty and at the same time is soft and fluffy. I really enjoyed eating this cake, so was my family :)

Ah, look at the holes. I did tapped the pan before putting it into the oven, yet I still saw many holes

Recipe was chosen by Zoe from Bake for Happy Kids - great choice! :)
I made full recipe, used 420g of egg whites (I calculated 30g egg white for an egg), Valrhona cocoa powder
Unlike others who reduced the quantity of sugar, I didn't, but I used all brown sugar, and I found the sweetness was just right to my liking, not too sweet
Used ungreased 25cm chiffon tin and baked for 40minutes

My bake for The Home Bakers - bake no. 38
This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Diana from Domestic Goddess Wannabe


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