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)

 

Method:

 

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 :)

 

Note:

***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

 

 

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!

 

 

Recipe is from HERE (from the book Gordon Ramsay's Ultimate Home Cooking. Hodder & Stoughton (2013))

 

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

 

Method:

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

 

 

 

Orange Pancakes with Orange Spiced Syrup (Martha Stewart)

Originally was waffle, but I was in the mood of pancake so I made the recipe into pancakes instead. And no regret, it still yielded soft and fluffy ones :)

 

 

Recipe is from Martha Stewart

 

What you need:

(half recipe below with a little modification)

 

For the pancakes:

105g plain flour

1 tsp sugar

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 medium egg

60ml buttermilk

60ml freshly squeezed orange juice

40ml low fat plain yoghurt

40g unsalted butter, melted

2 oranges, peeled, seeded and separated into segments, each segment cut into thirds

 

For the orange spiced syrup:

30g packed light brown sugar

1 tsp cornstarch

1 pinch of ground cinnamon

1 pinch of salt

30ml light corn syrup

90ml freshly squeezed orange juice

a drop of vanilla extract

 

Method:

 

For the pancakes:

1. In a medium bowl , whisk flour, sugar, baking powder and soda, salt
2. In another bowl whisk egg, buttermilk, juice, yoghurt, butter. Stir mixture into dry ingredients. Fold in half the oranges
3. Coat non stick pan with a little oil. Spoon a ladle of batter and cook til browned both sides
4. Keep warm the pancakes til ready to serve

 

For the syrup:

1. In a small saucepan, mix brown sugar, cornstarch, cinnamon and salt. Stir in corn syrup and orange juice. Bring to a boil over medium heat, stirring occasionally, cool til slightly thickened, about 2 minutes. Let cool and stir in vanilla
2. This syrup can be refrigerated in airtight container for up to 2 weeks

 

Serve the warm pancakes with orange syrup and orange cuts

 

 

Soft and fluffy pancakes with sweet and yummy orange syrup. Every bite burst with orange flavour. There are orange pieces in the pancakes itself, plus the orange cuts and sauce. Yum!

 

This post is for Little Thumbs Up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal at this post

 

Also This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy Kids, Mich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

 

 

Btw, you notice the orange I used was rather darker in color. I used cara cara oranges from US, easily found nowadays in supermarkets. This is the first time I tried this kind of oranges, and I was amazed at the first cut to find the flesh was rather reddish, very similar to grapefruit, darker in color, in fact

I googled for some info about this orange and true enough, cara cara orange is a red flesh orange. Taste wise, it's really juicy and sweet. Give it a try while it's still in season :)

 

 

Source: http://adaberita.biz/cara/cara-cara-oranges.html

 

 

Jalapeno Quesadillas (Ree Drummond)

I love quesadillas. This recipe is very easy to make. A delicious snack or appetizer to munch inspired by Ree Drummond :)

 

 

Recipe is from HERE

 

What you need:

 

6 tbsp butter

4 tortillas (I used wrap)

1 1/2 cup Monterey Jack cheese, grated

3 jalapenos, sliced thinly

250g mushroom, sliced (I used white button)

sour cream and cilantro for serving (I skipped)

 

Method:

1. Lightly brown both sides of the tortillas in butter, in a skillet over medium heat. Remove to a plate
2. Add butter to a separate skillet over medium heat, then add the sliced jalapenos. Stir and cook them. Remove from heat and set aside
3. Cook mushrooms in butter over medium heat until deep golden brown, about 10-15 minutes.
4. Add one tortilla back to the skillet you browned it in, and top with half the cheese. Top with half the jalapeños, mushrooms, then another tortilla. Cook on both sides, until tortillas are golden and the cheese is melted
5. Cut into six wedges, then serve with sour cream and cilantro

 

 

Yum yum yum...

 

This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy Kids, Mich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

 

Fancy Mac & Cheese (Ree Drummond)

School term break is almost over in a few hours. Been spending the first half sick, my poor kids couldn't do much. Luckily I got better on Wednesday and from Thursday onwards we got the chance to enjoy a little more :)

To beat the blues from the blah feeling of going back to school, comfort food is all we need! This is a great one! All time favourite with the kids :)

Recipe is from HERE

What you need:

16 ounces, weight white button or cremini mushrooms, quartered (I used shitake)
olive oil, for drizzling
salt, black pepper to taste
8 slices thick cut bacon
2 whole onions, thinly sliced
5 tbsp butter, plus more for buttering the pan
1/2 cup grated parmesan cheese
1/2 cup grated gruyere cheese (can substitute with emmental / swiss cheese)
1/2 cup grated fontina cheese (can substitute with gouda / gruyere cheese)
4 ounces goat cheese (chevre) (can substitute with ricotta / cream cheese)
1 1/2 pound macaroni
1/4 cup plain flour
2 cups whole milk
1/2 cup half and half
2 whole eggs, beaten
4 ounces crumbled gorgonzola / other blue cheese (can substitute with feta cheese)

Method:

1. Preheat the oven to 220 degC. Drizzle the mushrooms with olive oil, then sprinkle them with salt and pepper. Roast them in the oven until deep golden brown, 20 to 25 minutes. Set aside
2. Next, fry the bacon until chewy but not yet crisp. Chop the bacon into bite-size bits and set aside
3. In a large skillet over medium-low heat, saute the onions in 1 tbsp butter, stirring occasionally, until golden brown, about 15 minutes. Set aside 
4. Cook the macaroni until just undercooked. Drain and set aside
5. To make the sauce, melt the remaining 4 tbsp butter in a large pot over medium heat Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce for 3 to 5 mins, or until thick and bubbly
6. Next, add the half and half, 1 tsp of salt, black pepper, and stir to combine
7. Spoon about 1/4 cup of the hot white sauce into a small bowl containing the beaten egg, stirring the egg with a fork as you drizzle it in. Once combined, pour the mixture into the pot with the white sauce, stirring constantly. Add all the cheese in (except gorgonzola) and stir them around to melt
8. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water as needed for thinning.
9. Preheat the oven to 350 degrees. Butter a 9 x 13 inch baking pan generously
10. Lay half the cooked onions in the bottom of the pan, followed by half the macaroni, half the roasted mushrooms, half the gorgonzola, and half the bacon. Repeat the layers, ending with the bacon. Bake for 20 to 25 minutes, or until bubbly and hot

 

Posted by Ree | The Pioneer Woman on February 8 2013

 

 This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy Kids, Mich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

 

 

Ham & Asparagus Carbonara (Jamie Oliver)

I saw this recipe during Jamie Oliver month for Cook Like A Star and I instantly fell in love
So glad I had the chance to try out, and true enough, it's easy and delicious!

Recipe is from HERE

What you need:

2 egg yolks
1/4 cup half and half (original recipe used heavy cream)
1/4 cup parmesan cheese
2 tbsp butter
250g fusilli (original recipe recommended penne, linguine or spaghetti)
200g ham (original recipe used bacon)
100g baby asparagus
salt, pepper
chopped fresh parsley to garnish (I didn't use)

Method:

1. Combine egg yolks, half and half and parmesan cheese and stir in butter
2. Cook pasta as directed
3. Cook ham then add in asparagus, add in pepper
4. Add in pasta and toss
5. Off the heat. While still hot, drizzle in the egg yolk mixture and stir continuously til pasta coated with lots of cream
6. If too thick, add in water from drained pasta 1 tbsp. at a time til you get the consistency you prefer
7. Serve immediately

 

 

This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy Kids, Mich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

 

Bake Along #58 Cream Cheese Brownies (Nigella Lawson)

Can't decide whether to bake something chocolaty or cheesy? Why don't you use both?
Like this yummilicious cream cheese brownies!

 

 

Recipe is from Nigella Lawson

 

  

What you need:

 

125g 70% dark chocolate

125g unsalted butter

2 large eggs

200g caster sugar (I used 120g)

1 tsp vanilla extract

75g plain flour

1 pinch of salt

200g cold cream cheese

 

Method:

1. Preheat oven to 180degC
2. Grease and line 23cm square pan with 4cm height
3. Melt the chocolate and butter over medium-low heat in a heavy saucepan, then remove from the heat to cool slightly
4. Beat the eggs lightly in a bowl with the sugar and vanilla, then beat into the cooled chocolate. Add the flour and salt and beat until smooth
5. Pour half the mixture into the prepared baking tin, slice the cream cheese as thinly as you can and top the brownie mixture in the tin with these slices
6. Pour over the remaining brownie mixture, using a rubber spatula to make sure each bit of cheese is covered
7. Bake for 20 minutes; the top should be slightly paled and dry, but a cake-tester poked in the center should reveal a still-sticky center
8. Cool for at least 10 minutes before cutting into little squares. The cooler they are, the easier they'll be to lift out

Note:

1. I made full recipe but divided into 2 brownie pans. One was without cream cheese as my kids preferred without cheese so I sprinkled chocolate chips instead. Baking time was 15mins
2. I had a hard time to slice the cream cheese, even though I have put it in the freezer for 30 mins before slicing. I ended up with thick slices and some crumbs. I just placed everything after pouring the first half batter

This post is for Bake Along #58, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy Kids, Mich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

 

Chocolate Bread & Butter Pudding (Delia Smith)

A very yummy addictive chocolaty dessert!

Saw this the first time from Kit from I-Lost in Austen, and I was drooling I told myself I must make too :)

What you need:

9 slices of stale bread, crust removed
170g dark chocolate, chopped (original recipe 150g)
425ml whipping cream
4 tbsp dark rum
75g butter
3 eggs
110g sugar
1/3 tsp cinnamon (I omitted)
semi sweet chocolate chips - to sprinkle (my addition)

Method:

1. Cut each slice of bread into 4 triangles, set aside
2. On a double boiler, combine chocolate, cream, rum, butter and sugar
3. Cook til chocolate and butter melted and sugar dissolved. Remove from heat and stir well
4. In a large bowl, whisk eggs and pour chocolate mixture over it and whisk til well mixed
5. Pour mixture into ramekins (about 1cm high), arrange half of the bread triangles over it in overlapping rows
6. Pour half the remaining mixture all over the bread then arrange the rest of the bread triangles over it. Pour the remaining mixture over it 
7. Press the bread down gently using fork so its covered evenly with the liquid as it cools
8. Cover ramekins with cling wrap, let stand at room temperature for 2 hours then keep in the fridge overnight
9. Preheat oven to 180degC. Remove pudding from the oven, sprinkle with chocolate chips and bake on high shelf for 35mins
10. Let to stand for 10mins  before serving, with pouring cream of ice cream :)

 

This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy Kids, Mich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

Honey White Bread (Barefoot Contessa)

This is one awesome bread, seriously! Must try! Must must must! :)
Yummy, soft and fluffy, this brioche like bread is really a keeper!

 

 

Look how soft and fluffy this bread is

 

 

 

 

Recipe is from Barefoot Contessa

 

What you need:

 

1/2 cup warm water

15g dry yeast

1 tsp sugar

1 1/2 cup warm whole milk

6 tbsp (90g) unsalted butter, melted and cooled

1 1/2 tbsp honey

2 extra large eggs

5 cups plus 2 tbsp bread flour

1 tbsp salt

1 egg white, lightly beaten

 

Method:

1. Dissolve yeast and sugar in warm water, keep aside for about 5 mins
2. I used breadmaker to bake this bread. Pour yeast mixture in breadmaker bowl, followed by milk, honey, eggs. And then add in dry ingredients - bread flour and salt
3. Let the machine do the kneading and first proofing
4. Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume
5. Meanwhile, preheat the oven to 180degC. When the dough is ready, brush the tops with the eggwhite and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing

 

 I made one loaf with cheese filling and topping. I used grated cheddar. Yum yum, especially eaten with Nutella :)

 

 

 

 

This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy Kids, Mich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

 

 

 

 

Macaroni Cheese (Bill Granger)

One must try dish for every featured chef for the event Cook Like A Star :)
Now is Bill Granger's turn :)

Recipe is from HERE
Original recipe is from Bill's book called 'Feed Me Now' and the original name for this dish is 'Cheesy Pasta Gratin'
But just like Niamh, to me it's macaroni cheese :)

No question asked, this dish was loved by my kids (not DH, he's not into creamy pasta)

What you need:

250g macaroni (or penne)
1.5 tbsp plain flour
1.5 tbsp butter
440ml fresh milk
125g cheddar / gruyere / any other hard cheese - grated (I used cheddar)
salt, pepper
70g breadcrumbs
1 tbsp olive oil
1.5 tbsp grated parmesan (I used 3 tbsp)
zest of 1/4 lemon
10 slices of breakfast ham - sliced (my addition)

Method:

1. Preheat oven to 200degC. Cook pasta according to instruction
2. Make the cheese sauce: Melt butter in the saucepan, add in flour. Stir til smooth and cook, stir about 2 mins. Remove pan from heat, gradually add in milk, whisk constantly. Return pan to the heat, cook, still whisking until thickened. Add in cheddar cheese, stir to melt. Season with salt and pepper
3. Heat a little oil and cook ham slices til slightly browned and cooked
4. Now, mix breadcrumb, olive oil, parmesan cheese and lemon zest in a bowl - mix well
5. Drain pasta as soon as it's cooked and add into the cheese sauce, followed by the ham slices
6. Mix well, transfer to the baking dish
7. Scatter breadcrumb mixture over it and bake for 15 to 20 mins til golden brown

This post is for Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake


The biggest fan of creamy pasta in the house posed with this delicious mac and cheese :)

Bill's Scrambled Eggs (Bill Granger)

I love this creamy scrambled egg
This time I put it in wholemeal wrap with ham and black pepper cheese
Put the wrap on a heated non stick pan. Place ham on one side of the wrap, place cheese on the other side. Let cook for 30 seconds. Place the eggs over the ham, fold the wrap
And breakfast is ready!

 

 

Recipe for the scrambled egg is from HERE

 

What you need:

 

2 eggs

80ml cream

pinch of salt

10g butter

 

Method:

1. Place eggs, cream and salt in a bowl and whisk together
2. Melt butter in a non-stick frying pan over high heat. Pour in egg mixture and cook for 20 seconds, or until gently set around the edge. Stir the eggs with a wooden spoon, gently bringing the egg mixture on the outside of the pan to the centre. The idea is to fold the eggs rather than to scramble them
3. Leave to cook for 20 seconds longer and repeat the folding process. When the eggs are just set (remembering that they will continue cooking as they rest), turn out onto a plate and serve

 

A very filling meal in the morning!

 

 This post is for Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake

Cinnamon Crunch Muesli (Bill Granger)

This homemade muesli is really easy to prepare and delicious!
Recipe is from HERE

What you need:
(below is half recipe)

63g unsalted butter
30g light brown sugar
1 tsp ground cinnamon
150g rolled oats
80g almond with skin, roughly chopped

Method:

1. Preheat oven to 160degC. Line baking tray
2. Heat in a pan over medium heat - butter, sugar and cinnamon
3. Stir til butter melted and sugar dissolved
4. Off heat, add in oats and almond, stir to coat evenly
5. Spread the mixture evenly on the tray
6. Bake about 30 minutes, stir occasionally til lightly browned
7. Cool completely and store in an airtight container

Serving suggestions: with yoghurt and/or poached fruits


This post is for 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 I'm submitting this post to Little Thumbs Up, an event initiated by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY  where the star ingredients used for this month of November is Oats, hosted by Vivian from Vivian Pang Kitchen

Honey Lemon Chicken Drumlettes (Bill Granger) (Happy Call) & Thai Style Stir Fry Spinach (AFF Thailand)

A great pair for a descent meal at home with the family :)

Honey lemon chicken drumlettes

 

 

Recipe is from Bill Granger through Mich from Piece of Cake
I only used the drumlettes part this time, and I used Happy Call pan to cook this dish
I found out the sauce is too lemony to my kids' liking. They prefer those sweet salty kind of sticky sauce. The next time I make this dish again, I would use just 1/4 of the recommended amount
Other than that, this finger licking dish is pretty addictive :)

What you need:
(with my modification)

16 chicken drumlettes
1.5 tsp salt
125ml lemon juice (I would use just 30ml in the future mixed with water to make it 125ml)
5 garlic cloves (I used 3)
90g honey
lemon wedges to serve (I didn't use)

Method:

1. Preheat Happy Call pan over low fire (oven would be 200degC)
2. Place chicken in a bowl, sprinkle with salt and mix
3. Place them in the pan and cook for about 15 mins, flip the chicken and cook the other side for another 15 mins
4. Place lemon juice, garlic and honey in a small bowl, stir til honey dissolved
5. Pour over chicken and stir til well coated, cook for another 20 mins til golden brown and the liquid gets sticky - flip whenever necessary

Thai style stir fry spinach

So simple and so good!
I guess I have discarded too many of the stems, I was left with mostly the leaves only :P

Recipe is from HERE

What you need:

1 large bunch of fresh round spinach (I used 2)
4 garlic, chopped
1 red chilli, deseed and sliced
1/4 cup chicken stock
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp cooking sherry (I used apple cider vinegar, can also use lemon juice)
1 tsp brown sugar
1 tsp sesame oil
2 tbsp vegetable oil

Method:

1. Stir together chicken stock, oyster sauce, fish sauce, sherry and brown sugar. Set aside
2. Rinse spinach and discard the root and the thicker part of the stems
3. Heat vegetable oil, sautee garlic and chilli til fragrant
4. Add in spinach, stir til spinach covered in oil and garlic/chilli mixture - about 30 secs)
5. Add in stir fry sauce, stir fry til spinach cooked - about 2 mins
6. Remove from heat, and adjust the taste: add fish sauce for saltiness, if too salty or too sweet add lime juice
7. Drizzle with sesame oil while still hot, and serve immediately

 

 

Honey lemon chicken drumlettes is for Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake

 

 

 

And, Thai style stir fry spinach is for  Asian Food Fest November 2013: Thailand hosted by Lena from Frozen Wings