Egg Muffin Breakfast 1

Look at the layers

I am a bit tired of my oat breakfast lately so I figured I need bring in some excitement for my breakfast. Therefore, I decided to make egg muffins breakfast today so that I can have it for today and kept it in refrigerator for the rest of the week. Egg muffins are very versatile, you can basically put in anything you want but make sure it is cook through, any topping, amount of salt and pepper to your taste bud. This time around, I used ready make hash brown from Woolworth as the base. I cut it into smaller pieces so that it can fit snugly in the muffin pan. I then top it with diced cup mushroom, wilted baby spinach and rocket,  smoked turkey breast form Deli at Woolworth then pour in whisked egg and top with saute brown onion, some cheese and cayenne pepper.

For an healthier option, of course you can substitute the hash brown with diced boil potatoes. Add some salt into the boiling water so that the boiled potato did not turn out to be bland and swap smoke turkey breast to cook chicken breast pieces. You may scrap potatoes form recipe this together but remember your body need carbohydrate to do it essential functions.

So this is how I make my Egg Muffin Breakfast version 1.

Ingredients:-

3-4 pieces of ready make hash brown cut into pieces (not fried before hand)
3/4 cup of roughly diced cup mushroom
150g spinach and rocket, wilted, cover for 30 seconds in hot water
200g smoke turkey breast, roughly pulled or diced
5 Eggs for 6 cups muffin pan, whisked with a pinch of salt and 1/8 pepper
1/2 medium brown onion, diced and lightly saute with olive oil and a pinch of salt
Cheese enough for toppings (any cheese you desire )
Cayenne pepper, sprinkle
Olive oil to saute the onion and grease the pan


Method:-
1. Preheat over at 180 degree C. Grease muffin pan with olive oil. It has to be grease properly so that removing the breakfast muffin from the pan doesn't turn into a frustrating job. You can line with paper liners too.
2. To assemble the egg muffin, I snugly placed cut hash brown at the based of the muffin cup pan. Then I put in the cup mushroom, wilted baby spinach and rocket and pulled smoked turkey breast. I then pour in whisked egg. Go easy on the salt in the whisked egg because smoke turkey is already slightly salted. Pour up to 3/4 of the muffin cup. Top with lightly sauteed onion, cheese and sprinkle of cayenne pepper.
3. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the middel comes out clean.
4. Serve and enjoy.

Snugly placed potatoes pieces. Clearly Mr. Husband not sure where to focus

Waiting for whisked eggs to fill in. One side already have the sauteed. Will top the other side with sauteed onion after the egg pouring

Filled. The far end cups were top with saute onions after the eggs pouring

Overflowed eggs - mental note: should shake it so that it is evenly distributed

Tips:

Saute the onion : Diced half a brown onion. Heat a teaspoon of olive oil at medium heat, sprinkle a pinch of salt and lightly saute the diced onion until fragrant. See a side to cool.

Onion topping:I prefer to top sauteed onion one the whisked egg because I am not a fan of 'soggy' onion. I enjoy the caramelized bit of the onions.

Egg: Filled up to 3/4 only and give it a little  shake so that it is distributed evenly.

Leftovers: Leftover can be saved in the refrigerator for throughout the week for breakfast

Colours: Add some red or yellow capsicum or pumpkin for colours.


Happy trying and enjoy !

Stir Fry Instant Noodle

I was doing my groceries shopping last week and saw a bag of instant noodle of 10 pieces (700g) is on special. So, I decided to buy it and it is make in Malaysia. hehe.. Ok.. so for this fried noodle, you can add anything handy to you.

Ingredients:

• 350g (5 pieces) instant noodle
• vegetable oil
• 3 eggs, lightly beaten and add a dash of salt and pepper
• 4 cloves garlic, peeled and minced
• 350 g chicken pieces or cube, marinate with some salt and pepper for 30 minutes before cooking
• 10 or more fish balls, cut to 4
• 1 1/2 tbsp belachan/belacan/shrimp paste, finely chopped (optional)
• 1/2 tbsp tomato puree (optional)
• 1 tbsp light soy sauce
• 1 tbsp sweet sauce/ kicap manis
• 1/2 tbsp oyster sauce
• salt and ground white pepper to taste
• lettuce leaves, shredded (whatever amount you need)

Steps:

1. Cook/boiled instant noodles according to the instruction on the package. Drain and set aside.
2. Heat oil in wok/large pan pour in beaten egg mixture and lightly scramble the egg. Set aside.
3. In the same wok/pan, heat about 1 tbsp oil, stir in garlic and belachan. Stir fry until garlic turns lightly brown / fragrant, then, add in marinated chicken pieces and stir fry. Once the chicken pieces turns white, add in fishballs. Lightly stir fry the mixture in the wok for 2 minutes or until the chicken pieces is cook.
4. Then, add in tomato puree and combine well.
5. Add in cooked instant noodles, light soy sauce, kicap manis, oyster sauce, salt and pepper to taste. Combine well. Stir fry for 5 minutes maximum so that the noodle does not turn soggy. 
6. Once you are done evenly stir frying the noodle, turn off the heat, add in shredded lettuce, lightly toss them and serve. 

TIPS:

• Lettuce only took seconds to cook therefore they doesn't need long cooking time
• If you are using cabbage, add in cabbage in wok after you put in the chicken. Remember to add some water to cook and soften the cabbage.
• For any other vegetables, cook bofore you add in the noodles. lightly stir fry for 1-2 minutes before yu put in the noodles

Basic Chicken Stock

I love basic stocks. I make one whole pot of stock on the weekend and refrigerate it so that I can gradually use them in my cooking throughout the week. If you have been following my blog you would have realise I am allergy to all sorts of MSG and I am trying to make my food to be tasty in the most non-chemical way.

So, here's the basic chicken stock recipe.

Ingredients:

• 2kg chicken bones ( I use chicken carcass which only cost me AUD1 for 3)
• 2 onions or leeks, quartered
• 2 clove garlic,crushed
• 2 carrot, peeled and chopped
• 2 thyme sprigs
• a dash of white pepper

Steps:

1. Place all ingredients in a large/deep pot. Cover with cold water and slowly bring to boil on medium heat.
2. Reduce heat to low and add 1 cup of cold water. Smmer for 3 - 4 hours on medium low heat. \
3. Skimming fat and scu from surface.
4. Add extra water if necessary to make sure bones are always covered. 
5. After 3-4 hours, the liquid should be reduce by half. Strain the pot. Pour into whatever container you desire, allow to cool then freeze what you do not use.

Easy!!!! Trust me!!!

TIPS:

• Do not allow stock to boil or it will make your stock turn cloudy.
• If you are too lazy to get any other ingredients listed, make sure you use essential ingredient such as chicken bones, onions and carrots.

Tofu with Chicken and Mushroom

This is indeed a simple dish and delicious dish. Although I have to admit this dish is lack in points on 'appealing to the eyes' for who ever that have not taste it before.

 

Ingredients:-

• 500g beancurd, cut to 2cm cubes
• 200g chicken thigh fillet, slice 
• 5 dried mushroom, soak, drain and diced, reserve the liquid
• 1 1/2 tbsp cooking oil
• 3 cloves garlic, chopped
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• salt and pepper to taste
• 1 tbsp chinese cooking wine
• 3/4 cup water or liquid reserve from soaking mushroom
• Thickener: 1 tsp water mix with 1 1/2 tsp of cornflour, give a good stir before adding
• 1 stalk spring onion, slice to 0.5cm

Method:-

1. Heat oil in a wok or pan at medium high heat, add in garlic and stir fry till fragrant and lightly brown. Add in sliced chicken and mushroom, stir fry until the chicken turns colour.
2. Then, add in beancurd, soy sauce, oyster sauce, salt and pepper. Give it a quick stir, pour in cooking wine, stir and add in water or liquid from soaking mushroom. Cover the wok or pan and let it simmer for 5 - 7 minutes.
3. Remove lid, give another quick stir, add in thickener and bring it to boil. Add in spring onion and mix well just before serving.

Chinese White Cut Chicken (Pak Cham Kai) and Hainanese Chicken Rice

I have been craving for chicken rice and pak cham kai for sometime so I decided to cook it. Although it look and sound tedious but it is actually quite easy to cook. The cooking time looks long but your actual 'performing' time is quite little. Read further to find out why I say so and remember to reserve sometime for this dish :)

Chinese White Cut Chicken (Pak Cham Kai)

Ingredients:-

    Marinate 

• 1.2-1.5 kg whole chicken
• 3 cloves garlic, halved
• 2 stalks spring onion, cut 10cm
• 1cm knob ginger, sliced
• 1 tbsp salt
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1/2 tsp ground white pepper
• 1/2 tsp sesame oil

•  a large bowl of ice water

    Rub over chicken

• 1 1/2 tsp sesame oil
• 1 1/2 tsp soy sauce OR to taste
• ground white pepper

Method:-

1. Remove chicken fats and reserve for chicken rice. Put chicken under running water and pat dry. 
2. Place garlic, spring onion, ginger, salt, soy sauce, rice wine, white pepper and sesame oil into the chicken cavity and let it sit for an hour. 
3. Bring a large pot of water to boil. Make sure it is enough to submerge the entire chicken with lid on. 
4. When the water has boiled, remove pot from heat and place the chicken into the water, neck first. Put lids on and leave the chicken in for 1 hour.
5. After 1 hour, lift the chicken out of water, set aside and bring the water to boil again. Remove the pot from heat again and put the chicken in for 50 minutes.
6. Remove chicken gently from the pot and place it on a serving dish to cool down. By this time,  if you have not notice, the POT of water has turn to a wonderful pot of chicken stock. The chicken stock can be use to make chicken rice and soup.
7. Discard the mixture in chicken cavity, combine sesame oil and soy sauce and rub over the chicken. Let it rest for awhile and slice the chicken accordingly.     
8. Garnish with red chillies, spring onion and a generous dash of ground white pepper. 

Hainanese Chicken Rice


Ingredients:-

• 2 tbsp oil + chicken fats
• 3 cloves garlic, minced
• 1 cm knob ginger, sliced
• 3 cups rice, washed and drained
• 1 tsp salt
• 4 cups chicken stock (from the chicken stock above) 

Method:-

1. Heat up oil and chicken fat in a pan/wok at medium high heat. Once the chicken fat dissolves, saute garlic and ginger until fragrant. 
2. Add rice and salt. Combine well. 
3. Remove rice mixture to rice cooker, add chicken stock and more salt if required and cook like how you cook rice (press the cook button) and wait till it is dry and fluffy. 

Chicken and Cabbage Saute with Chorizo

By now you should have realise that I love chorizo. I try to use chorizo at all possible times in my cooking and order them whenever I spot them in the menu. Do you like chorizo too?

Ingredients:-

• 600g thigh fillet, cut into cubes
• 1/4 cup cooking oil
• 1 brown onion,finely chopped
• 3 clove garlic, finely chopped
• 150g chorizo, sliced 1cm thick
• 1 tsp dried mix herbs
• 250 ml chicken stock OR enough to cover the chicken
• 50g butter
• 150g cabbage, shredded
• salt and pepper to taste
• Garnish: dried parsley

Method:-

1. Season chicken pieces with salt and pepper. Set aside.
2. Heat a large saucepan with cooking oil and brown the chicken until golden all over. Remove chicken from the saucepan and drain off excess oil. 
3. Using the same saucepan, add 40g butter and sweat the onions, garlic and sliced chorizo. Cook gently for 2 minutes or until fragrant. Then, add in dried mixed herbs, combine well and continue cooking for another 2 minutes.
4. Return browned chicken pieces in to the saucepan and pour in chicken stock until enough to cover the chicken. Cover and simmer for 10 minutes.
5. Meanwhile, melt 10g butter in pan  or saucepan, add in shredded cabbage, lightly stir fry the cabbage and season with salt and pepper. Cover the pan or saucepan and cook on medium heat until the cabbage is tender. Then, drain off excess water and arrange the cabbage in the base of the serving plate.
6. By this time, the chicken and chorizo mixture should be done. Place the chicken and chorizo mixture on the cabbage and sprinkle with dried parsley. 

Roast Chicken with Fermented Red Beancurd

CookBook Challenge Week 44: Chinese

I have to admit that fermented bean curd is one of my all time favourite. Having them with plain congee is not a problem at all for me. Must be influenced from my grandparents. I also know that not everyone fancy fermented beancurd with plain congee so this time I decided to marinated it with chicken this time. I use winglette for this recipe but like I always said feel free to use any part of the chicken as you like.


Ingredients:

• 1 kg chicken winglette, cleaned and pat dry
• 2 1/2 - 3 pieces of red fermented bean curd 
• 2 cloves garlic, finely chopped
• 3/4 - 1 tbsp sugar
• 1 tbsp salt or to taste
• 1/2 tsp ground white pepper

Method:-

1. In a large mixing bowl or container, add in winglette, mashed red fermanted beancurd, garlic, sugar and groud white pepper. Mix and make sure all winglette are coated well. Cover, refrigerate and marinate for 2 hours.
2. Preheat oven at 200 degree celcius, line baking tray with aluminium foil or baking paper, arrange marinated winglette in the baking tray and bake for 30 - 40 minutes or until cook. 
3. Serve hot.

Steamed Chicken with Salted FIsh

My mom use to tell me to cut down on fried food whenever she saw my pimples started to emerge.  
I have quite a few pimples lately (hate! pimple) and to make the matter worst, when I went for eyebrow waxing last week the beautician told me that I have heaps of pimple scar on my forehead and she advised me to make appointment for microdermabrasion which require 4 to 12 treatments.. emmm and it is not cheap.

So, oh ya back to the cut down on fried food (I love KFC).. so because of the pimple thingy I decided to have more steam food from now on. Steam food is really easy to make and save your energy at cleaning department.

 

Ingredients:-

• 500g chicken (I use thigh fillet and cut into bit size), you can substitute with pork as well
• 1 clove garlic, minced
• 1 inch ginger, julienne
• 50g salted fish, cut into small pieces
• 1 1/2 tbsp cooking wine
• a dash salt and pepper
• 1/2 tbsp soy sauce
• 1/2 tsp sugar
• 1 tsp sesame oil

Method:-

1. Mix together all ingredients except salted fish.
2. Sprinkle salted fish onto of chicken.
3. Steam over high heat for 20 minutes or until done.
4. Garnish with spring onion or coriander or sliced chillies then, serve hot.

Italian Herbs Gold Parcel a.k.a Italian Herbs Fried Rice in Omelette

This is a simple, quick and aromatic fried rice. It is suitable for lunch, dinner or anytime when you feel like having something simple, quick and satisfying. Instead of adding egg to the fried rice I decided to fried it and use it to wrap the rice. But if you are in hurry, feel free to just add them into the rice. The tricky part here is when dried herbs are added into onion mixture because it has tendency to burn easily therefore constant stirring is highly crucial.

Italian Herbs or also known as dried mixed herbs is my favourite ingredients. It can easily add flavours to any food. This dried herbs usually consist of parsley, rosemary, basil, marjoram, thyme and coriander.

Oh this just suddenly cross into my mind. If you are Malaysian you should know what is nasi kerabu.. So, this maybe the Italian version of nasi kerabu... keke... ohh.. pardon me.. I miss nasi kerabu so much lately..

Ingredients:-

• Cook rice enough for 2 (try not to use fresh cook rice)
• 4 cloves garlic, minced
• 2 shallots, thinly sliced
• 1 red chilly, chopped (optional)
• 1 red onion, thinly sliced
• 10 small prawns/shrimps or thinly slice chicken, beef or pork
• 1 1/2 tbsp dried mix herbs
• 1/2 tsp ground pepper (black or white, it doesn't matter)
• 1 tsp thick/dark soy sauce
• 2 tbsp oil for fried rice & 2 tbsp oil for omelette
• 2 eggs
• salt to taste

Method:-

1. Heat up oil in wok or pan at medium heat. Saute garlic, shallots and chilly till fragrant. Add in shrimps or any meat you use and red onion. Stir fry until shrimp or meat turn colour, then add in dried herbs (see tips) stir fry till fragrant. 
2. Add in rice, mix well, add in pepper and salt. On high heat, incorporate all the ingredients into rice. 
3. Add in thick/dark soy sauce into rice mixture and stir fry till well mixed. Place in a large bowl.
4. Gold parcel/Omelette: heat oil, whisk 2 eggs with a pinch of salt, pour egg mixture into pan/wok, cook, tilting pan/wok over low heat until almost set (try to make a large and thin omelet). 

• There are 3 ways to wrap the fried rice with omelet.(FIRST): make a large and thin omelet, place on serving plate, scoop fried rice onto omelet and wrap like a parcel. Using this method, you will need to flip the omelette to cook both side ; (SECOND): when the omelette is almost set, spoon fried rice into the centre of omelette, fold four sides of the omelette over the enclose filling. Press omelette firmly, turn carefully to brown the other side. Place on serving plate; (THIRD): mould the fried rice with a bowl, remove the bowl, slide omelette carefully over the rice, tuck the access under the rice.

     5. Serve the gold parcel as it is or cut a 'X' on the parcel to show the fried rice inside.

TIPS:

• Rub herbs between you finger or hand to release its full flavour before adding into the wok or pan.

.......And... I am submitting this recipe to Festive Rice by TorviewToronto.........

 

Smokey Fennel Seed Chicken

The original recipe calls for more ingredients that what I stated below. Since I don't have some of the ingredient I decided to just adjust the ingredient according to what I have in my pantry.. and.. it still turns of good. You may also notice the heaps of fennel seeds on the chicken , well, I actually suppose to grind them but I was too lazy to do so. However, I will definitely grind them next time. Click here for original recipe.


Ingredients:

• about 400g chicken (I use drumlette)
• 1 1/2 tbsp dried fennel seed, grind
• 3 cloves garlic, crushed
• 1 tsp cumin
• 1 1/2 tsp turmeric powder
• 1 tsp curry powder
• 1 tsp cayenne pepper
• 1/2 tsp ground white pepper
• 1 tsp sugar
• 1 tsp salt or to taste
• 1 tsp olive oil or any cooking oil

Method:

1. In a large bowl, mix all the ingredients together. 
2. Mix thoroughly, make sure all the drumlette is well coated. Cover and marinate for an hour.
3. Cook in the oven at 180 degree celcius for 30 minutes or until the juices runs clear.
4. Take out from the oven and serve hot.

Three-Cup Chicken

I heard the name of this dish from HK drama (ancient setting.. ok not that ancient actually.. its more on the time when Emporer existed in China) that I watched. I was curious whether this dish existed in modern times and if it does how it taste like? After a few seconds of googling, I found out that Sanbeiji/Three-cup chicken is a popular chicken dish in chinese cuisine. Its name referring to 3 cups of sauces used.  Some said the 3-cup comprise of soy sauce, sesame oil and rice wine while others said its soy sauce, sesame oil and sugar. This dish originates from Jiangxi Province of Southern China and speciality of Ningdu and become very famous in Taiwan.

There are also several version of the origin of this dish. This story often involves cook who place 3-cup of sauces into an earthenware pot (which i assume is claypot) and simmer it for a long time.

Ingredients:

• 500g chicken pieces (with or without bone. I use winglette)
• 1/4 cup sesame oil
• 1/4 cup chinese cooking wine
• 1/4 cup soy sauce
• 1 1/2 tbsp sugar or to taste
• 1/2 bulb garlic, minced
• 6 slices thin fresh ginger
• 4 dried chillies, halves (depends on how spicy you want)
• 1 handful basil
• 3 stalks spring onion, cut 1 inch each

Method:

1. Heat up sesame oil in a wok or large skillet on high heat, browned chicken pieces and set aside. 
2. Add garlic, ginger and dried chillies into the sesame oil, stir fry until fragrant. 
3. Return the browned chicken and stir in wine, soy sauce and sugar. 
4. Bring to boil, cover the chicken and lower the heat to simmer. Simmer for 15 minutes. 
5. Remove cover and cook until the sauce thicken/reduced.
6. Increase heat, add basil and spring onion, stir to combine and serve immediately.

TIPS

• You can reduce the 'Three-cup ingredients' to 1/8 cup if you use chicken pieces without bone at 500g
• If you have dark sweet soy sauce (kecap manis), you can use it to substitute 1/4 cup soy sauce + 1 1/2 tbsp sugar = 1/4 cup sweet soy sauce.
• Need quick meal? SKIP the browning process. Toss in raw chicken  after garlic, ginger and dried chilli fragrant and do a few quick stir before adding the rest of the ingredients.
• You can also substitute the chicken to pork loin or belly

Spicy Chicken

 Although this dish manage to earn the 'spicy' title, you have the power to adjust its 'spiciness' to suit your taste. This is a simply easy and delicious dish. Simply cut chicken fillet into bite size and cooked with dried and fresh chillies. The meat is spicy but the sweetness from other ingredients will balance the dish overall flavour. Steamed rice accompany this dish very well.


 Ingredients:

• 500g chicken thigh, cute into bite size
• 3 cloves garlic, mince
• 8 dried chillies 
• 3 bird eyes chilies, chopped
• 1 red onion, cut to 8 pieces
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp cooking wine/sherry
• 1 1/2 tbsp thick caramelised sauce OR 3 tbsp dark soy sauce
• 1/2 tbsp fish sauce (optional)
• 1 tsp sugar or to taste
• salt and ground black pepper to taste
• 2 tbsp cooking oil
• 2 stalks green onion/spring onion, for garnish

Method:-

1. In a wok or pan, heat cooking oil over high heat. Saute garlic until golden brown. 
2. Toss in dried and fresh chillies, give it a quick stir and add in chicken pieces. Stir until in change colour.
3. Add in onion. Quick stir then add oyster sauce, light soy sauce, wine, thick caramelised sauce, fish sauce, sugar, salt and ground pepper. Mix well. Continue to stir and cook until the sauces thicken.
4. Garnish and serve.

 TIPS:

• Pork belly or pork loin goes well with the ingredient used. Just thinly slice the pork and cooked as instructed. The difference is the cooking time because pork need longer time to be tender.

Five Spice Roast Chicken

I am not sure what I should cook today. So, I decided to seach on net and see what's my 'catch' of the day. I then click on BBC food recipes and found 5 spice roast chicken. Since I have every ingredients listed in my pantry I dedcided that's my 'catch' for today. As usual I will substract and add ingredient to suit my palate.

Want to know more about fiVe Spice? Click here.


So, in order to accomplish this dish you will need:-

• 6 cloves garlic, minced
• 1 french onions or 2 shallots, minced
• 1 inch ginger, minced

Ooohh, well you can actually use mortar and pestle to pound them or even blender or food processor. I don't own any so I have to mince them as fine as possible. Then, put these ingredients in a bowl and mix with the following:-

• 1 tsp light soy sauce
• 1 tsp light soy sauce or to taste
• 2 tbsp five spice powder
• 1 tsp white pepper
• 2 tbsp honey
• 1/2 tbsp chinese cooking wine (optional)
• 1/4 tsp sugar or to taste
• 1/2 tbsp cooking oil
• 1/2 tbsp sesame oil

mix well and rub on:-

• 1.2 - 1.5 kg chicken, cut into 4 pieces (you can also use substitute with drumsticks, wings, fillet etc)

marinate for at least 2 hours covered. Oh and remember to score the chicken.


What do you do next ?

1. Preheat oven to 180 degree celcius. 
2. Remove chicken from marinate, place chicken pieces on baking pan cover with aluminium foil. Reserved the marinated for sauce.
3. Bake in the oven on 180 degree celcius for 30 minutes, remove the foil, increase the heat to 200 degree celcius bake until the skin turns golden brown. Let the chicken rest for 5 minutes before serving.

Meanwhile you can prepare the sauce.

1. Pour reserved marinate and liquid from baking into a saupan.
2. Add 1/2 tbsp corn flour plus 1/2 water. Stir. Bring to boil and serve with the chicken.

For garnish.... Sprinkle some parsley or coriander or even cayenne pepper or chilli flakes on top.

Steam Japanese Beancurd with Fish Slices and Mince Chicken

This is a healthy and delicious dish. I have always love Japanese beancurd and fish but if you notice I have very limited post on either Japanese beancurd or fish. I just could find suitable recipe for fish and beancurd and of course i have always trying to avoid deep frying Japanese beancurd so i may only left with steaming them because as we all know Japanese beancurd is soft and delicate, the only way from them to stand for stew is to deep fry them first. Then the fish. Besides finding them a bit pricey here I just don't know what to do to them besides frying, steam and grilling. So, if you have any recipes for Japanese tofu and/or fish please do let me know.

Ingredients:-

• 1 tube Japanese Egg Beancurd, cut to 1cm thick
• about 150g fish fillet, sliced
• 50g minced chicken or pork
• 2 dried chinese mushroom, soaken in hot water for 30 minutes, remove stem and thinly slice
• 1 stalk spring onion, cut about 1.5cm each

    Marinate (A)

• Pinch of salt
• Dash of pepper
• 1/2 tsp sesame oil
• 1/2 tsp chinese cooking wine (optional)

   Marinate (B)

• 1/4 tsp pepper
• 1/4 tsp sugar
• 1/4 tsp light soy sauce
• 1/2 tsp cornflour

   For sauce

• 1 tbsp oil
• 1/2 tsp sesame oil
• 1/2 shallot, finely slice
• 1 tbsp ginger, finely slice
• 1 clove garlic, finely chopped
• 1 tsp oyster sauce
• 1 tsp light soy sauce
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp sugar
• 1/2 cup water (I use the water mushroom soaking)

Method:

1. Lightly season beancurd with marinate (A) in a heatproof dish or dish that you intend to put in steamer.
2. Marinate minced chicken and mushroom with marinate (B).
3. Heat oil and sesame oil in a wok. Saute shallot, ginger and garlic until fragrant. Add in mince chicken and mushroom. Stir. Add oyster sauce, light soy sauce, salt, pepper and sugar. Mix well. Then, add 1/2 cup liquid. Let it boil. 
4. Arrange fish slices over the beancurd and pour chicken and mushroom mixture around the sides of the beancurb. 
5. Place beancurd in a steamer over rapidly boiling water. Steam for 12 - 15 minutes. Sprinkle with chopped spring onion before serving.

Coca - Cola Chicken (Version 2)

I made Coca-Cola chicken before. It was a delicious yet simple recipe. If you don't like stir frying and oil then the first version  suits you better. I personally prefer the 2nd version of Coca-Cola Chicken. Maybe because of the chillies that are added to it. So, here's the second version.

Ingredients:

• 500g chicken thigh fillet, cut to bite size
• 1 cup Coca-cola
• 1 1/2 tbsp cooking oil
• 1 inch piece ginger, slice
• 3 cloves garlic, crushed
• 1 brown onion, slice (ring)
• 3 dried chilli (optional)
• 1 tbsp thicken caramelised sauce (if you don't have any then use dark soy sauce)
• 1 tbsp soy sauce
• 1/2 tsp sugar (optional)
• Salt  to taste

Method:

1. Marinate chicken in coke for at least an hour.
2. Heat up oil and saute ginger, garlic, onion and dried chilli until fragrant.
3. Add in chicken pieces (only the chicken but reserve the Coca-Cola for later use). Stir fry until slightly brown on medium high heat.
4. Add in the previously reserved coke, caramelised dark sauce and soy sauce. Mix well. Reduce the heat to medium low heat and cook.simmer until the sauce thicken.
5. Adjust the taste. Add in sugar and salt as needed.
6. Serve hot.

Empress Chicken (Gui Fei Chicken)

Story time: Empress chicken or better known as gui fei chicken is one of the four 'sexiest' chinese dishes. It is name after one of the four famous chinese beauty Concubine Yang Guifei or Drunken beauty. The finished dish carries a strong smell of wine, delicious and intoxicating. 

There are a lot of version of empress chicken and I have no idea which one is the original recipe. However, I decided to choose this one because I have all the ingredients in my pantry.. so I guess that explains it all :)

Ingredients:

• 1 kg chicken wings (I bought winglette. If you are using the whole wings cut each wings at the joint and keep the tips for chicken stock)
• 3 1/2 tbsp dark soy sauce
• 2 1/2tbsp chinese wine
• 1/2 tsp salt
• 1 tsp pepper
• 1 1/2 tsp sugar
• 2 cloves star anise
• 10 dried chinese mushroom, soak for 20 minutes in hot water , remove stem, cut top to half
• 1 stalk spring onion, cut about 1 inch long
• 1 piece ginger root, about 1 inch slice
• 1 tbsp vegetable oil
• 1/2 - 1 cup chicken stock (I don't have any chicken stock so I use water for mushroom soak)
• 1 tbsp cornstarch + 2 tbsp water

Method:

1. Prepare wings. 
2. Marinate with dark soy sauce, wine, salt, pepper, sugar and star anise. Marinate for at least 30 minutes.
3. Heat oil in large saucepan or wok over medium heat. Add ginger, stir fry until fragrant, then, add in chicken wings. Stir fry for 30 seconds to brown/ seal .
4. Add in marinate and stir to coat the wings.
5. Add spring onion and mushroom and stir fry for further 2 minutes. 
6. Pour in water from mushroom soak or chicken stock. Bring to boil, cover and simmer for 30 minutes. Constantly check the liquid so that it doesn't dries up.
7. Remove chicken wings and mushroom to serving plate and thicken the sauce with cornstarch mixture, then, pour the sauce over the chicken and mushroom.

Chicken in Milk

CookBook Challenge - Week 39

I am contemplating whether to put this pic or not.. what do you think?

I took this recipe from Jamie Oliver. I watched this on some channels awhile ago. So, since the week 39 (yes, I know. I am late) themed for Cook Book Challenge was TV Chef, I thought I may give this a try. I tried to search the recipe online and found it. However, it is kinda different from the one on TV. So, I thought I should adopt the best of both side. I did change some of the steps here to suit the utensils and equipment I have and of course my taste. The recipe calls for whole chicken but I decided to butterly the chicken instead in order to avoid soggy bottom and to get more crispy surface and since I could not get any sage leaves I substitute with mix dried herbs. I added some lemon juice too.

Here's the link to the original recipe by Jamie Oliver.

Ingredients:

• 1 whole chicken (about 1.5kg)
• Sea salt / Salt
• Ground black pepper
• 115g or half a pack of butter
• vegetable oil or olive oil
• 1 cinnamon stick
• 1 1/2 tsp dried mixed herbs
• 565ml milk
• Zest of 2 lemons
• 1 bulb garlic (only remove the papery skin and leave the remaining skin on)
• a quarter of lemon juice

Methods:

1. First of all, preheat oven at 190 degree celcius.
2. Butterfly the chicken. For instruction please read below.
3. Season the chicken generously with salt and pepper.
4. Fry chicken in butter and little of vegetable oil or olive oil. Skin side down first. Turning the chicken to get even colour all over, until golden. 
5. Remove from heat, put the chicken on a plate and throw away butter and oil in the pan. 
6. Put back the chicken in the pan (skin side up) and return to heat. Add remaining ingredients; cinnamon stick, dried herbs, milk, lemon zest and garlic. Bring to boil, remember to scrap the sticky goodness at the bottom of the pan, then transfer to baking dish still skin side up, cover with wet baking/wax paper and pop into preheated oven.Of course, you can save trouble of tranferring to baking dish if you have pot/pan which is oven proof.
7. Cover and cook for 45- 60 minutes. Then, remove the cover, add in lemon juice and cook for further 15 minutes until the sauce thicken. 

Butterfly, season and fry

HOW TO BUTTERFLY CHICKEN

1. Place chicken on chopping board, breast side down.
2. Remove backbone using scissors. Use the tail of the chicken as handle to cut one side of the back then another side of the back. Stay as close to the back bone as you can.
3. Open up the chicken and lay it flat.
4. Slice through the thin membrane covering the keel bone or also known as breast bone. 
5. Place finger underneath the keel bone to remove bone. Remove cartilage that holding the bone. 

Watch this Video for demostration.

TIPS:

• Why wet baking/wax paper? Keep the chicken crispy and golden without drying out.
• Remember to baste the chicken with cooking juice every now and then.

Five Spice Chicken Kebab

CookBook Challenge - Week 38

Five Spice Powder or better known as Chinese Five Spice Powder is related to 5 elements theory. It's the mixture 5 spices namely szechuan peppercorn, star anise, cinnamon, cloves and fennel. This 5 spices bring the taste of sweet, sour, pungent, bitter and salty.

Ingredients:

• 500g chicken thigh, trimmed and slice to about 1 inch pieces
• 1 1/2 tbsp five spice powder
• 1 tbsp brown sugar plus 1 tsp brown sugar
• 1 tsp garlic powder or 2 cloves garlic, finely minced
• 1/2 tsp salt
• 1 1/2  tbsp soy sauce
• 1 tsp vinegar
• 1 tsp sesame oil 
• 1/4 tsp cayenne pepper (put less if you don't like chilli)
• 2 tbsp fresh coriander, chopped
• 1 1/2 tbsp vegetable oil or olive oil plus some to grease grilling pan 
• a handful of cherry tomatoes, rince and drained
• 1 brown onion, quartered then half (triangle shape)
• 1 Zucchini, halves lenghtwise and slice 1cm thick
• a handful of cup mushroom, damp wipe the mushroom and cut to half

Methods:-

1. Mix the 5 spice powder, 1 tbsp brown sugar, garlic and salt in a small bowl. In another bowl mix 1 tsp brown sugar, soy sauce, vinegar, sesame oil and cayenne pepper.
2. In a large bowl, add in chicken strips, drizzle 1 1/2 tbsp vegetable oil and sprinkle spice mixture. Toss and mixed thoroughly. Marinade for 30 minutes.
3. Position the grilling  rack to the highest level (nearest to element). Heat up oven grill at high. 
4. In the meantime, thread chicken, cherry tomatoes, onion, zucchini and mushroom (in any order you like) on to skewer.
5. Grease hot grilling pan before you grill the chicken skewer. Lower down the heat to medium after you put the chicken skewers on.  Turning the skewer after 10 minutes of so when the dark grill form. Grill the chicken skewer both side for 10 minutes, then glaze both size with soy mixture. Grill a little while for the soy mixture to set.
6.  Move the cooked skewer to serving dish, drizzle with remaining soy mixture(if there's any) and sprinkle with chopped coriander. Let rest for 5 minutes turning once or twice and serve warm. 

TIPS:

• Soak skewer in water for about 20 minutes before threading.