Stir Fry Chicken Over Rice

Easy dish and can be a dish when you need to clear your fridge, ingredients used as per your preference :)

Source: HERE with my own adjustment to feed my family of 4

What you need:

For rice:

4 portions cooked rice
4 eggs, beaten
1 tsp garlic powder
4 shallots, peeled and sliced thinly
drizzles of fish sauce, drizzles of dark sweet soy sauce, few pinches of salt, few dashes of pepper, a pinch of chicken stock powder
sesame oil

For chicken:

500g chicken breast, diced, marinate in egg white, salt and pepper, set aside for 15mins
6 cloves of garlic, peeled and finely chopped
some cabbage, cut (the only vegetable I had in my fridge LOL)
some shitake mushroom, sliced
some water
1tsp sesame oil
1tsp fish sauce
1tsp oyster sauce
some salt, pepper
some cooking oil
some corn starch diluted in water

Method:

1. To make rice: Heat sesame oil in a wok, sautee shallots until soft and fragrant. Add in beaten eggs and garlic powder, stir until eggs cooked. Add in rice, and all seasonings. Stir well, check taste, off fire and set aside
2. To make chicken: Heat cooking oil in a pan, sautee garlic until fragrant. Add in marinated chicken, stir until chicken changed color. Add in mushroom and water. Add in all seasonings except sesame oil. When it starts to smoke, add in cabbage and stir well, let it boil. Add in cornstarch slurry and let it cook for a minute. Add in sesame oil. Stir well, check the taste and off fire
3. To serve: Place rice on a plate and pour chicken over rice. Serve hot

Nasi Bakmoi Ayam

A dish resembles chicken stew, served a little differently

Recipe source: Diah Didi with my own adjustment (more to the quantity to fit 4 people and 2 meal times)

What you need:

500g chicken breast, boiled and diced
1 taukwa, dice and deep fry until golden brown
some hard boiled eggs, peeled
5 cloves of garlic, peel
5 shallots, peel
1/4tsp pepper
4tbsp dark sweet soy sauce
1tsp salt
1/2tsp chicken stock powder
500ml water (I used the water used to boil the chicken, strained)
a little oil

For the prawn balls:
200g deshelled prawns
100g plain flour
2tbsp tapioca starch
2eggs
2tsp salt
1/4tsp pepper
1/2tsp sugar
oil to deep fry

For the soup:
1litre water
3 cloves of garlic, peeled and bruised
2cm old ginger, peeled and bruised
2stalks spring onion, tie a knot
1/2tsp chicken stock powder
2tsp salt
a few dashes of pepper
a little oil

fried onion
chopped spring onion
sambal belachan / dark sweet soy sauce mixed with cut chili padi

Method:

1. To make the soup: put a little oil in a heavy based pot, fry garlic until fragrant and slightly browned. Add in water, ginger, spring onion. Let it boil. Add in chicken stock powder, salt and pepper. Let boil for a few mins and off fire
2. To make the chicken stew: blend garlic, shallots and pepper until forming a paste. Sautee on a wok until fragrant. Add in chicken, tofu, eggs, and water. Add in dark sweet soy sauce. Stir well and let it boil over medium fire. After boiling, add in salt, chicken stock powder and let it simmer over small fire for about 20mins. Check the taste and off fire
3. To make the prawn balls: blend together prawns, both flours, eggs, salt, pepper, sugar until smooth. Heat some oil in a pot, scoop a little of the paste and drop it into the pot. Deep fry until golden brown
4. To serve: in a plate / bowl, scoop rice, add in chicken stew with tofu and eggs and some of the gravy, pour some soup, sprinkle with fried onion and chopped spring onion. Place some prawn balls too. Best to consume while it's warm. Eat with sambal of your choice

Ayam Percik Kelantan

Cooked this once quite sometime back. It's THIS
Needed to retry as it didn't turn out as I wanted to be. Perhaps next time

This time using another recipe from HERE with my own adjustment as my kids do not fancy anything spicy😅

What you need:

1  whole chicken, discard the head and the feet, also the excess fat and chicken, and spatchcock it
400ml coconit milk
1 stalk of lemongrass, bruised

1tbsp tamarind paste, remove the seeds
2tsp salt
1/2tsp pepper
2tsp sugar

Blend into paste:
6 cloves of garlic, peeled and halved
6 shallots, peeled and halved
a big thumb size ginger, peeled and cut
1 stalk lemongrass, chop
1cup water

Method:

1. Rub paste all over the chicken and place in a wok or pot. Leave it for at least 30mins
2. Pour half of the coconut milk and lemongrass. Cook over medium heat for 15mins, add in tamarind paste, salt, pepper and sugar, flip the chicken and continue  ooking for another 15mins
3. Remove chicken. Continue cooking the liquid over small fire. Add in the remaining coconut milk. Stir until boiling and thickened. Check the taste, off fire and put aside
4. Brush chicken on both sides using the gravy and grill either by broiling in the oven until browned or like what I did using my Happycall grill pan. Serve warm

Salted Vegetable Chicken Soup

Easy, delicious heartwarming soup. Originally used duck, mine was chicken

Source: SpicenPans with my own adjustment

What you need:

500g chicken bone
500g chicken breast
a pot of water
200g salted vegetables (without leaves), washed and cut into 4parts
200g salted vegetables (with leaves), washed and cut into 4parts
3 medium tomatoes, quartered
80g old ginger, skin on, washed and lightly pounded
2 bulbs garlic, peeled
3 sour plum with 3tbsp of the juice, mashed with fork
1tbsp white peppercorn
1tbsp chicken / mushroom stock powder
1tsp salt
2tbsp sugar

Method:

1. Blanch chicken bone and breast by bringing both chicken and water in a pot to a boil. Let boil for another 5mins, drain the water and wash the chicken 
2. Put white peppercorn, garlic and ginger into a soup bag
3. In a soup pot, put the soup bag, chicken, salted vegetables, tomatoes, sour plum
4. Add in water enough to cover all ingredients in the pot
5. Add in chicken stock powder and stir
6. Bring to boil, after boiling, lower down fire to low and let simmer for 1.5hour, covered
7. Check the taste and adjust accordingly. For me, I added salt and sugar
8. Let cook for another 15mins over high fire and off heat

Sate Ayam Ponorogo

Indonesia has many types of chicken satay. Quite the same result and taste, but there is difference in details. This one is from Ponorogo, East java, typically sliced to a longer and thin cut, so the satay looks flatter (I cut thin but not long LOL) It doesn't matter, it's still yummy :)

Recipe is from Catatan Nina

What you need:
(I doubled up the recipe)

600g chicken fillet, slice diagonally to make them long and thin
6tbsp dark sweet soy sauce
enough satay sticks

Marinade: (to blend together to paste form)
14 shallots, peeled and halved
6 cloves of garlic, peeled and halved
1tsp coriander seeds
2cm blue ginger, peeled and cut
4 candlenuts, chop and dry fry
2tsp salt
2tsp gula melaka, shaved
some cooking oil (easier to get smoother paste)

Dipping sauce: (mix well, to use before grilling the satay)
8tbsp chicken oil (deep fry chicken skin and use the oil)
10tbsp dark sweet soy sauce
2tbsp gula melaka, shaved

Peanut sauce:
400g crushed fried peanuts
4 large red chilis, deseed and cut
fried of 6 cloves of garlic
4 candlenuts, chop and dry fry
2tsp salt
2tsp gula melaka, shaved
1/2 tsp sugar
800ml water

To serve with:
*lontong
*sliced shallots
*vegetable achar (my addition)
*fried onion (my addition)
*drizzles of dark sweet soy sauce (my addition)

Method:

1. Mix chicken slices, dark sweet soy sauce and marinade paste. Make sure all pieces well coated. Keep in an airtight container and keep in the fridge for at least 1hour (I kept for a few hours)
2. Meantime, prepare the dipping sauce, set aside
3. Next, prepare peanut sauce. Blend peanuts, chilis, garlic and candlenut. Blend until smooth. Add in salt, gula melaka, sugar and water. Cook over low fire, keep stirring until bubbling. Off fire and set aside to cool
4. Arrange chicken slices in sticks. Just before serving, dip each stick into the dipping sauce and grill until slightly charred, flip halfway
5. Arrange on a serving plate some sticks of satay, sliced lontong, sliced shallots and vegetable achar. Pour some peanut sauce over the satay and lontong, drizzle dark sweet soy sauce and sprinkle fried onion. Serve

Arem Arem Ayam

I dunno how to call this dish in English. It's basically tasty rice with filling compressed in banana leaf and steamed. Appear similar to lontong (rice cake) but with more flavor and unlike lontong, this dish has filling of choice

Recipe is from Diah Didi

What you need:
(doubled the original recipe)

500g rice, washed
250ml thick coconut milk
750ml water*
1tsp salt
3 daun salam
enough banana leaves and toothpick for wrapping

For the filling:

300g minced chicken
2 large carrots, chop finely
250ml thick coconut milk
550ml water
8 shallots, peeled and halved
4 cloves of garlic, peeled and halved
4 large chilis, deseed and cut**
3tsp sugar
1tsp chicken stock powder
2tsp salt
3 daun salam
2cm blue ginger, lightly pounded
1 lemongrass, lightly pounded
3 lime leaves

Method:

1. For the rice, mix everything in a rice cooker and let cook
2. For the filling, blend shallots, garlic and chili until formed a paste
3. In a pan, heat a little oil and sautee the paste until fragrant.
4. Add in minced chicken and cook until change color
5. Add in carrot, coconut milk and water, followed by daun salam, blue ginger, lemongrass and lime leaves
6. Add in salt, sugar and chicken stock powder. Stir well and let it boil, stir ocassionally
7. Simmer until almost all liquid absorbed. Check the taste and adjust accordingly. Let cool
8. Place a clean banana leaf and spoon rice, put at one side of the leaf (the side closer to you), flatten it and add chicken filling over it. Cover with more rice placed on top of the chicken, and shape using the back of spoon to compress it
9. Roll the banana leaf away from you to wrap the rice like how u do when u make swissroll 
10. Tighten it and seal each end with toothpick. Do the same to the remaining rice (I was left with extra chicken filling cos I put too little filling in the first few rolls)
11. Place rolls in the steamer and steam for 45minutes medium fire. Once done, remove from steamer and serve warm

*The water quantity depends on the texture of rice that you prefer. Typically, it should be on the softer side, to make it easier to clump together and shape like lontong. My kids don't like lontong and all kinds of rice which is soft, so I used 750ml water. If not, I would have added another 100ml water instead

**I didn't use chili as my kids do not fancy spicy food. For me and hubby, I added sambal on top of the chicken filling

Some people enjoy eating arem arem with spicy peanut sauce, I didn't prepare that as we're fine without it :)

Oh one thing I still have to learn is how to make it smaller. All my rolls are giant sizes LOL

Place rice and filling on one side of the leaf

Before steaming

After steaming

The not spicy for the kids

Spicy of course for me :)

Crispy Chicken in Butter Sauce

Recipe is from HERE

What you need:

400g chicken breast, sliced, mix with salt, pepper and garlic powder
8tbsp flour
1 1/2tbsp corn flour
1 egg, lightly beaten
Oil for deep frying
2tbsp butter

Sauce, mix together:
1 small onion, sliced
8tbsp worchestershire sauce
2tbsp oyster sauce
2tbsp dark sweet soy sauce
2tbsp ketchup
2tbsp sugar

Method:

1. Mix plain flour and corn flour in a plate
2. Dip chicken slices in beaten egg, and then roll into the flour mixture until well coated
3. Deep fry until golden brown, set aside
4. In a pan, heat 1/2tbsp butter and sautee onion slices until soft
5. Add in sauce mixture, followed by the remaining butter. Let cook until slightly thickened
6. Pour in crispy chicken and mix with the sauce until well coated
7. Serve immediately

Crispy Chicken Teriyaki

The original chicken teriyaki can be viewed HERE

This is the modified kind, which my kids love too
I found the recipe in Reddit, really simple to make

What you need:
500g chicken breast
chicken teriyaki sauce (I used my homemade sauce)
2 eggs, beaten with 2tbsp milk
1cup plain flour
2 1/2 tbsp corn flour
1/2 tbsp salt
oil to deep fry

Method:

1. Cut chicken breast as you prefer, I cut mine diagonally, almost parallel to the surface, to give the chicken more surface for easier even cooking
2. Marinate with teriyaki sauce, enough to coat the chicken. Can keep in the fridge up to a night
3. Before serving, heat oil in a pan
4. Place egg mixture in a bowl
5. Place both flours and salt in a container. Cover and shake until well mixed
6. Transfer into a plate
7. Dip each chicken slice into egg, followed by flour mixture, coat evenly and pinch slightly to give the chicken more wrinkly batter all over it
8. Deep fry until golden brown for both sides
9. Serve with rice and drizzles of teriyaki sauce. You may slice the crispy chicken into thinner parts
10. Can add blanched brocolli and carrot to complete the look (I didn't do this) 

Indonesian Style Yellow Rice (Nasi Kuning) & Turmeric Fried Chicken (Ayam Goreng Kuning)

Cooked using rice cooker
Recipe is from Xanders Kitchen with some adjustment

What you need:

4cups rice (rice cup)
250ml thick coconut milk
enough water to make it the liquid quantity to cook 4cups of rice
1 1/2 tsp turmeric powder
1 lemongrass, bruised and cut into 2parts
3 pandan leaves, tie into knot
3 daun salam
a thumb size of blue ginger (lengkuas), bruised lightly
2 tsp salt

Method:

1. Wash rice and mix in turmeric powder, lemongrass, pandan leaves, daun salam and blue ginger
2. Mix in water and coconut milk and pour into the rice
3. Add in salt, mix well and transfer to rice cooker. Start cooking
4. When it's switched to 'Keep Warm' mode, fluff up the rice

For turmeric fried chicken, recipe is from Diah Didi with my own adjustment

What you need:

1 kampung whole chicken, cut into parts
500ml coconut water
500ml water
2 daun salam
2cm blue ginger (lengkuas), bruised lightly

Blend together:
7 shallots
4 cloves of garlic
4 candlenuts, chop and dry fry
1tsp coriander seeds
1/2 tsp chicken stock powder
1tsp gula melaka
1.5tsp salt

Method:

1. Mix in chicken, both waters and blended paste into a wok. Add in daun salam and lengkuas
2. Bring to boil and after it's boiled, let simmer until almost all liquid absorbed. Stir occasionally to prevent the bottom of the wok from getting burnt
3. Heat oil and deep fry chicken

Singapore Style Chick Kut Teh

Recipe is from Spice n Pans with my own adjustment

What you need:

15g white peppercorns
5g black peppercorns
750g chicken feet and bones
enough water for blanching
3litre water
2 bulbs garlic skin on, wash
750g chicken parts, skin on
15g rock sugar
2 sweet corns, cut into 3parts
1 can button mushroom, halved
3tsp salt
a little chicken stock powder

Method:

1. Blanch chicken bones and feet in a pot of water enough to submerge them, bring to boil together. After boiling, let boil for about 5mins. Drain and clean them
2. Dry fry both peppercorn, stop when can smell the aroma and some are popping, then pound lightly to release more aroma, transfer to a soup bag
3. In another pot, boil 3litre water. When it's boiling, add in chicken bones and feet, chicken parts, garlic. Let cook with the lid on for about 30mins over medium fire
4. Add in rock sugar, corn and soup bag containing peppercorns, continue simmer for 30mins over low fire, keeping the lid on
5. Remove the soup bag, then add in mushroom, salt, chicken stock powder and continue to cook over medium fire for another 10mins
6. Check the taste and turn off fire

Note:

To have a more peppery soup, add in the peppercorns together with garlic and don't remove until the end of cooking process

My family (read: my kids) do not fancy strong peppery taste in soup, hence my adjustment above

Chicken Katsudon

Recipe is from Japanese Cooking 101

What you need:

4pcs ready to eat chicken katsu (recipe HERE)
1 large yellow onion, thinly sliced

Sauce:
1cup dashi stock*
4tbsp soy sauce
2tbsp sugar
2tbsp sake
2tbsp mirin

4eggs
vegetables of your choice (I used brocolli)

Sprinkle (optional):
chopped spring onion
shredded seaweed
(I didn't have any, so I skipped)

Method:

1. In a shallow pot, bring to boil onion and seasoning over medium heat
2. When it's boiling, reduce heat to low and simmer until onion softened, about 5mins
3. Off heat and set aside

Before serving:

1. Using a small pan, pour one serving ladle or two of the sauce, bring to boil over low fire
2. Add in 1pc chicken katsu, put at the centre
3. Crack an egg in a small bowl and beat lightly. Pour all around the chicken katsu. You may add any vegetable of your choice too in this step. I added brocolli
4. Cover the pan and let it cook for 1minute or so
5. Slide the chicken katsu mixture over a plate of rice. Sprinkle garnish. Serve immediately

*Note:
Dashi stock can be made using instant dashi stock packet or powder
I didn't have one, but I happened to have kelp and bonito flakes, so I made homemade dashi
Source: Just One Cookbook

What you need:

1. 10g dried kelp, do not wash and wipe away the white powdery substance, that is what creates the umami-ness. Make some slits for more flavour
2. 4cups water
3. 10g dried bonito flakes

Method:

1. In a pot, heat water and kelp. Just before boiling, remove kelp (otherwise it'll be slimy and bitter)
2. Add in bonito flakes and bring to boil. Off fire and leave it for 10minutes. Strain the liquid
3. Unused stock can be kept for a few days in the fridge

Fried Chicken Steak with Mushroom Sauce

Recipe is from Bunda Nina

What you need:

400g chicken breast, cut horizontally and pound slightly with meat tenderizer

Marinate chicken with:
1tsp garlic powder
1tsp salt
1/2tsp pepper

cooking oil for deep frying

Coating mixture, mix together:
300g plain flour
60g cornstarch
1tsp baking powder
1tsp garlic powder
1tsp salt
1/2tsp pepper

2 egg whites

Mushroom sauce:
1can button mushroom, sliced
1 yellow onion, thinly sliced
2 cloves of garlic, minced
400ml chicken stock
1tbsp dark sweet soy sauce
2tbsp tomato ketchup
1tbsp worchestershire sauce
2tbsp oyster sauce
1tsp salt
1/2 tsp pepper
1tsp sugar
1tbsp cornstarch mix with 2tbsp water
oil to sautee

Method:

To make the fried chicken:

1. Keep chicken and the marinade mixture in the fridge for at least 30mins
2. Before frying, heat up oil over medium heat in a frying pot, also prepare egg whites in shallow dish, and a plate of coating mixture
3. Dip each chicken slice  in egg white and then coat with flour mixture, squeeze it a little bit while doing the coating
4. Deep fry until golden brown and crispy

To make the mushroom sauce:

1. Heat oil in a frying pan, sautee garlic and onion til soft and fragrant
2. Add in button mushroom, and stir well
3. Add in soy sauce, ketchup, oyster sauce, and mix well
4. Pour in chicken stock, add in salt, pepper, sugar, mix well and let boil. 
5. When it's boiling, pour in cornstarch mixture, stir until the thickness preferred is achieved
6. Check the taste

Chicken Stew with Eggs, Potatoes & Carrot

Recipe is from Delish Tube ID with some modification

What you need:

Blend together until form smooth paste:
5 cloves of garlic
5 shallots
1pc old ginger, about 2cm
about 1tbsp cooking oil

1tbsp cooking oil
1 stalk of lemongrass, lightly bruised
2 chicken breasts with bone
6 hard boiled eggs, peeled
3 potatoes, peel & cut
3 large carrots, peel & cut
1 tomato, cut
1.5liter water
100ml dark sweet soy sauce
1tsp chicken stock powder
1/2tsp ground nutmeg
salt, pepper

Method:

1. Heat oil in a pan. Sautee the blended paste with lemongrass til fragrant
2. Add in chicken and a little water, cook until chicken change color
3. Add in the remaining water, eggs, dark sweet soy sauce. Stir well
4. When it starts to boil, add in potato, carrot and tomato
5. Add in chicken stock powder, ground nutmeg, salt, pepper, ketchup, sugar
6. Stir well and let it cooked until potato and carrot softened and the soup slightly reduced 
7. Check the taste and serve

Easy Chicken Yakiniku

Recipe is from Just Try & Taste with some adjustment


What you need:

600g chicken breast, diced
5 cloves of garlic, minced
1 large yellow onion, thinly sliced
a large thumb sized old ginger, lightly pounded

Sauce, mix together:
3tbsp oyster sauce
3tbsp dark sweet soy sauce
1.5tsp sesame oil
1/2 tsp pepper
1tsp chicken stock powder
3tbsp light soy sauce
3tsp sugar
1tsp salt
1tbsp dark soy sauce
600ml water

Method:

1. Heat oil in a pan, sautee garlic and ginger until fragrant, followed by onion, let cook until soft and fragrant
2. Add in chicken and cook until color changed
3. Add in sauce mixture and let cook until gravy lesser
4. Adjust the taste and serve

Stir Fry Chicken with Mushroom & Veggies

Inspired by Korean Bapsang with modification. Vegetables used is up to preference

What you need:

300g chicken breast (or fillet), sliced
egg white of 1 egg
1tbsp corn starch
salt, pepper
1bundle shimeji mushroom
5pcs shitake mushroom, sliced
2 carrots, peeled and thinly sliced
1pack baby bokchoy, cut the end
3 cloves of garlic, chopped
1 thumb size of old ginger, peeled and bruised
1tbsp oyster sauce
+/- 500ml chicken stock
1 heaped tbsp cornstarch mixed in 2tbsp water
salt, pepper, sugar, cooking oil

Method:

1. Mix sliced chicken with egg white, corn starch, salt and pepper, put aside
2. Heat about 1tbsp oil, sautee chicken slices until color.changed. Scoop out and transfer into a bowl. Put aside
3. Using the same pan, add another 1tbsp oil, heat  up and sautee garlic and ginger until fragrant. Add in slicrd carrot and mushrooms, stir to combine
4. Add in oyster sauce and chicken stock, mix and let it boil
5. Add in salt, sugat and pepper. Check the taste
6. Add in chicken, stir to combine. Add in cornstarch mixture, stir and let it boil again until you can see the gravy starts to thicken
7. Lastly just before serving, add in baby bokchoy. Stir well and cook til it's slightly wilted. Serve

Easy Chicken Pie

Happy New Year, everybody
Looking back, 2016 was at my laziest year of blogging with much lesser posts compared with the previous years. Just hope I can improve this year, hehe..

This is my first bake of the year, on New Year's day, when I was craving for something savory
Came across this bake and couldn't resist to give it a try, especially knowing I had frozen puff pastry lying in my freezer

Yummy chicken pie, served with mixed green salad and cherry tomatoes in balsamic vinaigrette dressing

 

 

 

Recipe is from Diana of Domestic Goddess Wannabe

What you need:

2 chicken breasts (I used leftover roasted chicken meat from my Xmas feast - shredded)
1 small onion, chopped
1 tsp minced garlic (I used 1 tbsp)
200g frozen vegetables (I used only carrot - diced)
3 large potatoes, peeled and cubed
2 tbsp plain flour
1.5 cup chicken stock
2 cups water
2 bay leaves (I used dried)
1 tsp dried rosemary (I used dried parsley)
1 tsp dried thyme (I skipped)
1 tsp salt
1/2 tsp ground black pepper
1 packet frozen puff pastry, thawed, rolled and shaped according to the shape of baking dish used
1 egg, beaten (for egg wash)
6 hard boiled, quartered

Method:

1. Sautee onion for a few mins, add garlic and continue sautéing for another 30secs
2. Add in chicken and stir til cooked,  push all ingredients aside and add in flour, stir till well incorporated
3. Add vegetables, chicken stock and potatoes, bay leaves, salt, pepper, and dried herbs. Add water, make sure all barely covered in water
4. Simmer uncovered for about 20mins or until potatoes have softened and liquid has evaporated slightly
5. Scoop using ladle onto serving dishes. Top with eggs and puff pastry. Crimp the pastry. Egg wash and poke 2-3 holes with knife
6. bake at 200deg for 12mins or until the pastry is golden brown (mine took 45mins as I used larger size of baking dishes)

Note:
This can be frozen for about 3months in an airtight container

Nom nom nom...

 

Braised Chicken In Soy Sauce (Ayam Masak Kecap)

Easy dish cooked in pressure cooker, resulting in a soft and flavourful meat. Nice to eat with a bowl (or two) of fluffy hot rice :)

 

 

Recipe is modified from Signora pressure cooker recipe book

 

What you need:

 

1 free range chicken, cut into parts

1/2 yellow onion, sliced

5 cloves of garlic, minced

about 6 tbsp dark sweet soya sauce (kecap manis)

1 tbsp sesame oil

1/2 tsp chicken stock powder

salt, pepper, sugar to taste

2 tbsp butter

about 1-2 tbsp water

 

Method:

1. Melt butter and sesame oil in a pan of preheated pressure cooker for sauteeing (mine is "meat/bean")
2. Sautee onion and garlic til fragrant, add in chicken, kecap manis, water and other seasonings. Mix well
3. Cover the pressure cooker, press "cancel" then press "chicken" button and let it does its work

Note:

• Each pressure cooker has its own unique function, please study yours first before using
• This recipe can be cooked using normal wok over stove

 

I served this chicken dish with a simple stir fry carrot and cabbage. Simply sautee minced garlic in a wok with a little oil, add in cabbage, carrot and tomato, also a little water, let boil and simmer for a few mins til vegetables are soft (not too soft though) and season with salt and pepper

Baked Sticky Honey Chicken Drumlets

Saw Zoe from Bake for Happy Kids made this dish and it looks so good. Too bad my kids can't take spicy stuff so I omit the sriracha. Well, it happened that I didn't have it on hand too haha..
Anyway, this easy dish is finger licking delicious. I used only drumlettes as that's what my family likes. I enjoy eating it with roasted vegetables, while my kids ate them with rice! Haha..
The next time I bake this again, I definitely will use sriracha for my portion, I believe it'll be even yummier *slurp*

What you need:

4 packs of 300g drumlettes

Marinade:
80ml sriracha (I didn't use)
1/4 cup honey
1 tbsp light soya sauce
salt and black pepper

Method:

1. In a bowl, mix in honey, light soya sauce, salt and black pepper
2. Clean the drumlettes, discard extra fats and dump into an airtight container
3. Pour in marinade and toss to coat, keep in the fridge overnight (original recipe only 15mins but I was kiasu haha..)
4. Preheat oven to 220degC and lay the drumlettes on a lined baking tray and bake for 15mins
5. Remove the tray from the oven and you will see the juices on it. That will slow down the drumlettes from caramelising. Remove the wings to another lined baking tray and put back into the oven to continue baking until the drumlettes are caramelised
6. Serve immediately (original recipe used chopped spring onion, white sesame seeds but I didn't since the whole family crowd around me like hungry monsters when I took the tray out of the oven. I must reminded them that I need some for phototaking purpose haha...)

 

 

 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids and hosted by Joyce from Joy 'N' Escapade at this post

 

 

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

 

Xmas Dinner.. Eve & Day

So, after the Xmas gathering, my family and I, just the four of us, had a descent dinner at home on the eve of the Xmas
And I made this easy crispy roast chicken which my family likes including the kids

 

 

The kids love tearing the crisp skin apart and eat it just with plain rice. I used carrots and corn to roast together with the chicken, as these are vegetables they love the most

 

 

I just estimated the recipe...

 

What you need:

 

1 free range chicken, discard the head and feet and all the extra fats. Keep skin intact

juice of a large lime

salt, black pepper, butter

carrots - peeled and chopped

sweet corns - peeled and chopped

1 garlic bulb

 

Method:

1. Rub chicken all over with lime juice including the cavity, let it stand for about 15mins and then rinse well, pat dry with kitchen towel
2. In a bowl mix salt, and black pepper. Rub chicken with butter all over and continue with rubbing it with salt/pepper mixture. Refrigerate uncovered for a few hours
3. Before roasting, preheat oven to 200degC
4. Take the chicken out of the fridge and fill up its cavity with garlic bulb and the chopped carrots
5. While waiting, prepare a baking dish enough to fit the chicken plus all veggies
6. Rub the cut veggies with butter all over and place them in the dish
7. Place the chicken at the centre over the veggies and roast for about 20mins
8. Remove the dish from the oven and check on the veggies (at this point the chicken will not be browned yet). If the carrots have softened and the corns are cooked, remove them from the dish and transfer to a serving plate (if not you may continue roasting for about 10 more mins)
9. Put the baking dish with the chicken back into the oven and continue to roast until the chicken turned golden brown (mine was about 75mins - it depends on the size of the chicken)
10. Once cooked, remove from oven and transfer to carving board. Let it stand for about 15mins before carving (I didn't do this step as my family likes to rip it off by hand LOL)

 

We love this birdie. The skin was so crispy and tasty. The meat was still juicy. The roasted carrots and garlic were really good as well as the corns, cooked to perfection. Yum!

 

The next day on Xmas day, my sis & her DH came over for the usual Xmas dinner and gift exchange time. This time I cooked chicken cordon bleu, avocado mango salsa and scalloped potatoes au gratin and I also baked light fruits cake. My sis and her DH brought their homemade Dutch bitterballen which I always love :)

 

So here's the recipes I used for my cooking that day...

For the Cordon Bleu, I adapted from Emeril Lagasse

What you need:

4 boneless and skinless chicken breast
salt and black pepper
4 slices ham (I used honey baked)
4 slices Swiss cheese
1 cup all purpose flour
2 large eggs
2 tbsp. fresh milk
1 cup breadcrumbs
1 tsp garlic salt
some cooking oil

Method:

1. Place chicken breast on a cutting board, layer a clingwrap over it and pound til evenly flattened
2. Remove the clingwrap, rub salt and pepper over it and place ham on one side of the chicken followed by cheese on top of the ham. Fold the other side of the skin over to the other side so it'll cover the ham and cheese slice
3. Press lightly to flatten and seal the edges, making sure the ham and cheese tucked securely inside the chicken
4. Pour flour on a plate. Mix together egg and milk, whisk in a bowl. And pour breadcrumbs on another plate and mix in garlic salt
5. Heat cooking oil in a
6. Put stuffed chicken breast on the flour, coat evenly. Transfer to the egg mixture bowl, making sure it's dipped thoroughly and then next to the breadcrumbs mixture, coat evenly
7. Do the same to the rest of the chicken and keep in the refrigerator for about 30mins
8. Heat oil in a non stick skillet over medium heat
9. Place the chicken slowly, top with 1/2 tbsp butter, be careful not to overcrowd the skillet. Fry til golden brown at the bottom about 4 to 5mins. Flip to the other side and put another 1/2 tbsp butter over it and fry for another 4 to 5mins til the chicken is evenly browned and cooked through
10. Serve immediately while it's hot with Parmesan Dijon mustard cream sauce (recipe below)

Recipe for Parmesan Dijon mustard cream sauce...
Source: Mel's Kitchen

What you need:

2 tbsp butter
2 tbsp all purpose flour
1 cup milk
1 tsp chicken stock powder
1/2 tsp salt
1 tbsp Dijon mustard
1/2 tsp Worchestershire sauce
1/2 cup finely grated Parmesan cheese

Method:

1. Melt butter. Stir in flour, whisking constantly, cook for 1-2 minutes
2. Slowly pour in milk while whisking quickly. Stir in chicken stock powder and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes
3. Once it has bubbled and thickened, remove from heat and stir in mustard, worcestershire sauce and parmesan cheese. Stir until cheese is melted. Serve warm over the chicken

***I made a mistake on that day, thanks to my ignorance not reading the recipe thoroughly first. Instead of using one chicken breast for one cordon bleu, I used two! So I put the ham and cheese on the chicken breast and then I put another slice of chicken breast over it. I ended up with giant and thick pieces of chicken cordon bleu! After frying them, I found that the centre part wasn't fully cooked so I cut them into two and place them on a slightly buttered baking sheet, and baked them til cooked, about 200degC for 20mins. I couldn't get the cheese oozing out because of this :(
Well, I will give this a try the right way next time and update here...

Next dish is Scalloped Potatoes Au Gratin
Yummy cheesy and creamy, a great companion to the chicken dish
Source: Ellie Krieger

What you need:

1 1/2 kg potatoes, rinse well and slice into 1/8" thick
750ml cold skimmed milk
1/4 cup unbleached all purpose flour
2 cloves of garlic, minced
a little dried thyme
1 3/4 cup grated Swiss cheese
1 1/2 tsp salt

Method:

1. Preheat oven to 180degC. Grease a rectangle baking dish (I used 20x30x5cm)
2. Boil potato slices til just tender. Drain and let slightly cool
3. Put milk and flour in a saucepan and whisk til the flour dissolved. Add in garlic and thyme, heat over medium fire and stir to a boil and is thickened. Remove from heat, stir in salt and 1 cup of the cheese until melted
4. Arrange half of the boiled potato slices in the baking dish. Pour half of the cheese sauce over it. Arrange the remaining potatoes and lastly pour the remaining sauce. Sprinkle with the remaining cheese
5. Bake for about 25mins til bubbling. Change oven to broil function and broil til the top is evenly browned, about a few minutes. Serve immediately

Now the last dish for the main meal is the refreshing avocado mango salsa

This is the second time I made this and I still enjoyed it a lot
Recipe can be found HERE

The quantity doesn't look much but I was really stuffed. Yum yum...

 As for the light fruits cake, I used recipe from Kenneth Goh of Guai Shu Shu

Fresh from the oven

 

 

 

This impatient me cut the cake while it's still quite warm, hence the messy cut :)

 

 

 

What you need:

 

250g butter, room temperature

250g mixed dried fruits (I used dried cranberries and golden raisins)

250g castor sugar

150g self raising flour

100g unbleached all purpose flour

4 eggs, lightly beaten

50ml fresh orange juice

1 tsp vanilla essence

 

Method:

1. Soak mixed dried fruits in orange juice for 15mins. Drain and squeeze excess juice out of the fruits and set aside, also the juice in separate bowls. Mix a little flour with the dried fruits
2. Preheat oven to 160degC. Grease and line an 8inch square pan
3. Cream butter and sugar til light and fluffy and light. Add in egg one at a time, beat thoroughly after each addition
4. Fold in mixed fruits. And then fold in orange juice and flour, doing it alternately start and end with the flour
5. Pour batter into the prepared pan and bake for about 45mins or until the skewer comes out clean and the top is evenly browned
6. Cool in the pan for about 10mins and transfer to a cooling rack

 

Sweet, light, soft, and delicious pieces of fruity cake accompanied by Kronenbourg 1664 :)

 

This post is linked at Cook and Celebrate: Christmas 2015 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here.

 

 

***Please pardon the quality of all the pics above, they were quickly taken just with my mobile phone LOL