#45 Salmon and Mushroom Cheese Baked Rice

Hello!

Oh wow, when was the last time I used a laptop for blogging? Haha anyway, since I have some spare time after typing out some portfolios today, why not post the recipe of my baked rice today. So apparently, my dad ordered quite a lot of smoked salmon from Emirates catering, and it was pretty salty, so to eat just like that was.. mmhmm.. lol. So I had an idea of making the baked rice I always order at Swensen's. So here goes! There will be 3 parts of cooking by the way. Or was it 4?

Ingredients A (Sauce):
1 French Onion, diced finely
2 tbsp plain flour
1 cup of diluted chicken stock
Pepper for seasoning
3 tbsp butter
2 tbsp dark soya sauce for the colour

Ingredients B (Sauteed Mushrooms):
1 packet Enoki Mushrooms, roots removed
1 tbsp oyster sauce
2 cloves of garlic, finely chopped
pepper for seasoning

Ingredients C (Rice):
Cooked Rice
2 cloves of chopped garlic
1 tbsp butter
1 egg beaten with a pinch of salt and pepper

Ingredients D (Cheese):
Shredded cheddar and mozarella

Okay here goes. For part A, heat up wok with butter, and fry onions till caramelized (browning slightly), and then add in the flour while whisking to avoid clump. Add in chicken stock bit by bit to avoid clumping while continue to whisk on low-med heat. Once gravy thickens, add in dark soy sauce to darken the colour and then add in some pepper for seasoning. Don't add salt. The stock water is salty, unless u boil your own salt-less chicken stock from chicken bones ah. Taste first before adding in so much stock water okay, it might turn salty. If taste okay already, add water instead of stock water until you get a gravy. I blended the whole thing, and then sieve out any clumps or impurities. Set aside to cool.

Part B, just put in a bit of oil in a pan, sautee the mushrooms with some garlic and add in some pepper and oyster sauce. Just for a while, and then turn off the heat.

Part C, add in butter, then garlic, add in rice and stir well. In a bowl beat your eggs with some salt and pepper, and then add in to the pan, by the side of the pan to half cook the egg first before mixing in with the rice. The rice shouldn't add any salt as the gravy and smoked salmon is already salty.

Part D, Assemble. Put fried rice in a heat-proof bowl, followed by mushrooms and then salmon. Cover everything in cheddar and mozarella, before baking it until cheese melt like 10 minutes later. Done!

Sounds like a hassle with all the parts, but it's actually really fool-proof. Try it for yourself!

Of course, to eat with raw cili padi, deseed, would be the best!

#44 Salmon with lemon buttercream sauce

Hi everyone! It has been a while! I saw this recipe online but it uses white wine, so I had to make some changes. Tagged my fiancé in the post and the next thing I know he asked me to cook it for him. So here is the recipe. (Oh it is also great to eat with my potato salad recipe below)

Ingredients:
1 piece of salmon
100ml full cream milk
1 slice of cheese
1/2 lemon
1 tablespoon mixed herbs
1 shallot (finely chopped)
1 clove of garlic (finely chopped)
1 teaspoon corn starch
Olive oil
1 tablespoon butter
Salt
Pepper

Instructions:

Skin the salmon (so tedious please coz my knife wasn't sharp enough) and make sure there's no salmon on that skin. After which rub the skin with some olive oil, salt and pepper. Place on a parchment paper, cover with another layer of parchment paper, and place in oven or airfryer (like what I did). Place something heavy on top of the salmon skin or else it will roll up, OR SUCKED UP BY THE VENTILATOR IN THE AIR FRYER HAHAHAH (YES IT HAPPENED TO ME) I baked the skin for about 10 minutes, 160°C.

While the skin is baking, I start on my fish. Heat up the skillet, add in your butter. When all the butter has melted, I added in my fish. As the colour has changed to pink, I turned the fish and added in my shallots and garlic. After about 1 minute I added in the lemon juice. Once it started to boil, I added in the milk, and then herbs. I did not stir so much, instead I keep on putting the gravy on the fish. 3 minutes in, I take the fish out while the sauce is still cooking.

With the fish out of the way, I added in my slice of cheddar cheese and then once all of that has incorporated in the sauce, I added in the corn starch to thicken it into a paste. Once it looks like a paste already, turn off the heat.

Place the salmon on a plate, pour some of the sauce on the salmon, before placing your crispy salmon skin on top of it. And that is it. Simple eh? Haha happy trying guys!

Potato Salad

Unsure why this blogger app is being a bitch and doesn't allow me to attach a picture to my post.. so here's the outcome of my potato salad!

#43 Potato Salad

Due to tight schedule, I do cook but I really have no time to update my blog. Currently my body is experiencing some "climate change". Not sure what's going on but I am feeling pretty restless and heaty. So I can't sleep and here I am.

Today's dish is a very simple comfort food recipe. Cooking and prep time about 15 minutes?

Ingredients:
8 potatoes washed, do not peel skin (I bought 3 different colours that was sold in a pack from Mustafa Centre!)
1 cup of blue cheese salad dressing (Can get from Mustafa also)
2 tablespoons of Nando's Herbs Chilli sauce
6 drops of habanero sauce (this thing is crazy hot.. might wanna be careful with it haha)
1 teaspoon chilli flakes
A pinch of salt
1 teaspoon grounded black pepper
1 red onion chopped finely
Some Coriander for additional flavour but optional

Instructions:

First, boil your potatoes for about 10 minutes. Longer if you want it softer. I like mine a little crunchy but cooked. Poke it with a knife to check if it is cooked. If the knife passes through, it's cooked.

While the potatoes are boiling, prepare the sauce in a bowl. Add the onion, chilli flakes, coriander, blue cheese salad dressing, Nando's sauce and habanero sauce into the bowl and mix well. Set aside.

When the potatoes are cooked, drain them and let them cool off before cutting them into small dices. Up to your own preference in size. After that, sprinkle some salt and pepper for seasoning. Done?

Alright, now you add the seasoned potatoes into the sauce you've made earlier and stir well. Yes I added 3 different kinds of chilli, but it wasn't very spicy. You can just feel a tinge of heat that will wear off as soon as you swallow the potatoes. Hehe. But I promise you, it's yummy! Happy trying!

On hiatus

My oh my.. do I feel bad or what for not updating this blog? I'm sorry readers, but I have been very busy lately thanks to my new job. It does not end, and when it does, I am too tired to even cook. Even when I cook, I don't really try cooking new things and keep cooking the same 'ol things coz I just can't crack my brain open for new recipes. On top of that I wasn't as free as I was in my previous job where I got so much time to browse through online recipes and make them halal.

I will try my utmost best to update this blog during my school holidays okay? On the brighter note, I am getting married in 1 year! So I NEED to practice cooking more new recipes so that I can cook for my future hubby! :)

Until then! And HAPPY NEW YEAR! (26 days late)

After steaming

So here is how it looks like after steaming. The last picture in the previous post was after all the preparation. Oh gosh I can't describe to you how delicious this is! Especially the fact that I am craaazzzyyy over steamed fish. Go and try guys! Great to cook for last minute family gathering moments.

#42 Tom Yam Steamed Fish

Hey there readers of my blog (if any lol)! Today will be the first time I am posting an original recipe of mine. Unless there is a similar recipe out there, might be purely coincidental coz I did not refer to any recipes online for this recipe.

I am never a fan of cooking fish as I can be a little bimbotic about the fishy smell. Lol. But when I do, it's fillet dory. No bones, no guts, and no scales. Haha. Got that for $5 for 2 packets, so that's 6 fillets from Giant Hypermart. I wanted to cook something else today but the rain just wouldn't stop. Thus, I had to stay home and use whatever ingredients I can find at home.

Ingredients:
2 Dory fish fillet (or any fish you prefer)
1 Lemongrass (sliced)
2 cloves of garlic (chopped)
2 teaspoons Knorr tom yam paste (1 tsp for each fish)
2 stalks of spring onions (chopped)
4 bird's eye chillies sliced (2 chillies for each fish)
3 inches worth of ginger (sliced)
4 kaffir lime leaves (sliced)
2 teaspoons light soy sauce (for each fish)
1 tablespoon sesame oil (for each fish)

Instructions:

Wash your fish and then smother them with the tom yam paste, front and back. Place the fish in aluminium foils (2 separate ones as the ingredients mentioned are for 2 servings). Take half of the sliced ginger and place it on the fish, and sprinkle half of the chopped garlic. Same for the spring onions, lemon grass and kaffir lime leaves, separate them into halves and then sprinkle them on top of the fish. Last but not least, your chillies. You can use normal red chillies if you do not like spicy food. Ohhh I loveee spicy.

Now pinch the sides of the foil to make it into a boat like structure to ensure the liquids do no flow out of it when steamed. Now you add in the 2 teaspoons light soy sauce and 1 tablespoon of sesame oil in both foils above all the garnishing. Now cover up the foil like a tent and not resting on the fish. Steam it for like 12 to 15 minutes, and it's ready to eat. YES IT IS THAAAT SIMPLE! NOW GO AND TRY ALREADY! :)

Down right delicious

Just broke my fast, and this was downright delicious guys! Go and try cooking it! Don't worry it's not spicy but it's so fragrant, and just the right amount of savoury. Yummmy! Alhamdulillah, 2 more days to complete my puasa 6 and I can eat this for sahur tonight! Meh aku belanja gambar haha.

#41 Ayam Masak Bali

This is the second time I am cooking this but the first time updating my blog about it coz I am too lazy. Haha. Anyway I don't know why they call it Ayam Masak Bali coz i have never been to Bali.. maybe they sell this in Bali? No? I got the recipe from facebook after losing it for soooo long! So I am going to blog about it in case I lose it again!

Ingredients:

3 Chicken drumsticks (cut into 3)
6 stalks of lemon grass
8 stalks of curry leaves, dispose the stem
A handful of dried chilli
3 big red onions (peeled and quartered)
5 cloves of garlic (peeled and smash)
1 inch worth of ginger (cut for easy blending)
2 tablespoon dark soya sauce
1 tablespoon spicy soya sauce (Kicap Pedas Mahsuri, optional.. I just like to tweak recipes haha)
3 tablespoon sugar
2 teaspoon salt (or to taste lah)
A small piece of belacan (like 1 square of Cadbury's chocolate bar)
Water

Instructions:

First, boil your dried chillies, and once that's done drain the water. Add in the onions, garlic and ginger together with the boiled chilli into a blender and don't forget your belacan! Add in water accordingly to ensure that it becomes a smooth paste. Not runny. But a paste. Okay? Done? Set that aside.

Take your lemon grass and hit them hard maybe using brick and mortar possible, just to make them open up. Done? Now set that aside together with your curry leaves.

Now your cut up chicken, marinate with tumeric and a pinch of salt. Done? Now heat up some oil and fry those chicken pieces! Of course you have every right to change to a chicken part of your choice but this is my favourite! Fry them for about 8 minutes or so or until the chicken stops bleeding (I can't stand the sight of blood oozing). Fire should not be too high as only the external part of the chicken would cook but not the internal part. Then set aside, but don't turn off the heat or dispose off the oil.

With that same wok, add in your lemongrass. Fry them until they turn yellowish and the aroma comes out, then add in the curry leaves. Not too high of the heat as it would burn those leaves. Once you see like the leaves turned crispy, add in your blended ingredients. Stir them good! 

Then add in the 2 different types of soya sauce. It depends how dark you want your dish to be actually.. I prefer darker that's why I used like 3 tablespoon of soya sauce. You can just stop at 2. Or less?

Stir them up and let the ingredients cook. How to know? The oil will begin to separate and surface from the ingredients. Once you have reached that stage, add in your chicken and stir again. Make sure they are all covered with the sauce. At this stage I prefer to put to medium to low heat to make sure the chicken is not only thoroughly cooked but the flavour from the lemongrass and curry leaves has penetrated into the chicken for better flavour. I left it like that for about 10 minutes before turning off the heat.

It's as simple as that! But I am fasting so unable to taste my cooking! It's okay.. just 45 more minutes! Happy trying guys! Good luck!

Sorry I missed out the belacan here.

Last 2 days of Ramadhan~

Assalamualaikum my followers (if any?)! hahaha!

I know it has been a while since I posted a recipe. Been pretty busy with school, but I still cook, just that I don't have much time to post the recipes up.

Anyway, Hari Raya is around the corner! I bought some instant lemangs already~ What should I cook with it? Rendang ayam? Ayam masak merah? Yes I am putting an emphasis on ayam~ Coz I am a chicken lover!

The only thing I look forward to for Raya is the food. Not the washing of endless glasswear each time people leave my house definitely. Oh! And also Siti Nurhaliza's raya song~ Hehehe Smule! Any smulers here? follow me on Smule also ok! Srikandi_Rin ! I don't just cook, I also sing~ hahaha. I sing while cooking...

Okay lah I have decided to cook rendang ayam. So I can post up a new recipe on my blog, coz I don't have any rendang recipes here do I? :D Rendang and lemang is melokekk~

Wait for my recipe update tomorrow on Chicken Rendang okay guys, in shaa Allah! :)

#40 Salted Egg Prawn

Salted Egg Prawn & Snow Crabs

Hi guys! I can't really remember if this is a repeated recipe, but I will still just update my blog anyway! Hehe! Amidst my busy schedule and overloading assignments, I need to spare some time for my hobbies too. Thus I decided to cook yesterday. 

I went to Sakura International buffet at Downtown East on Thursday, and so we received complimentary snow crabs. They're pretty much just boiled crabs. Since there were still a few left and we were already too full, I decided to bring home the crabs. But then again, just the crabs alone won't be enough and won't make me feel full, thus I bought a packet of big prawns as well. 

So here's the simple ingredients you need for this recipe

Ingredients

1 cup of evaporated milk 

About 9 big prawns

Some crabs (but optional)

Salt

Pepper

3 Salted eggs 

3 Chilli Padi (finely sliced)

About a handful of curry leaves (without the stems)

1 cup Corn flour

1 cup Plain flour 

1 teaspoon Hao Chi

2 cloves of chopped garlic

2 tablespoons butter

Some oil for frying 

1 tablespoon sugar

Instructions 

So let's begin! First of all, wash the black stuffs off your eggs, and boil them for about 15 minutes or so. When you're done, cut the eggs into halves. So now you should end up with 6 halves of eggs. Use all of the yolk, and take out only 3 egg whites. Mash these eggs together, and put aside. 

Prepare your prawns. Shell off, just leave the tail, and then devein the prawns. Mix in a bowl your plain flour, corn flour and hao chi powder. Wash your prawns, coat with some salt and pepper. After which, dip the wet and seasoned prawns and crabs in the flour mixture. Then fry them all up. Not too long to the extent it would make the prawns dry up and shrink. Put them aside.

Now for the sauce. In a separate wok, melt your butter in there, add in the chilies, curry leaves and garlic. At this point you'll smell the beautiful aroma of the curry leaves. about 1 minute or so, add in the milk and keep stirring. Then add in your mashed salted eggs, and stir well to incorporate the milk and eggs. Last but not least, add in your sugar. Once you think that all the sugar has caramelised, add in the prawns and crabs. Stir well, as the sauce will thicken up due to the cornflour on the prawns/crabs. Let it cook for about 2 minutes or so while continually stirring. Turn off the heat, and you're done! 

Happy trying guys! This think is HEAVENLY!

#39 Sambal Petai Udang

Oh my goodness! It's been a while since I updated this blog!! Kinda getting lazier and I was busy training for my TP test. Anyway, I passed. So alhamdulillah. To celebrate, I requested for a packet of petai from my boyfriend. With that I am able to cook 2 dishes today! :)

So we'll start off with my number 1 favourite dish, sambal petai udang. I've pretty much gave up trying to find english translations for my recipes already. Haha.

Ingredients:

500g of big prawns (head removed, halfway peeled skin and deveined)
2 medium sized onion (cut into quarters)
About more or less 15 dried chillies cut into small pieces
2 cloves of garlic
1/4 of belacan, about the size of your last 3 fingers stuck together
Tamarind juice about 3/4 of a cup
Petai beans (optional for people who don't eat this)
1 teaspoon salt
3 tablespoon sugar
1 teaspoon MSG (if you're the healthy type then don't put lahh)
1 teaspoon "Hao Chi" seasoning powder

Instructions:

Before you start your prep, soak the dried chillies in hot water until they are no longer wrinkly. What i did was boil it in water for about 7 to 9 minutes while I prepare my prawns which took practically forever! Strain the chillies, rinse under the tap once done.

Don't fully peel the skin of the prawn. Just half way through, then devein the prawns. Oh yes cut those tiny little feets and head off as well. Wash them well and set aside.

Petai beans have pungent smell so not many people favour it. However it's great for your metabolism! Taste wise, a little to the bitter side. Okay so you will need to slice the petai into half, like open it up. Sometimes there might be worms living in there. So just be safe and cut them into half. Those with worms pleaseee don't take the risk by cleaning it ir what. Just throw those away and avoid having parasites in your digestive system! Afterwhich, wash them, strain and set aside.

I mentioned to quarter the onions. This is to make the blending process easier. So put in the blender you onions, garlic, chillies and belacan. Then add in some water like half the amount of the ingredients in the blender. It should not be so watery. Then you blend it up until really smooth.

Next up, heat up some oil in a wok. Put in quite alot of oil.. like enough to just cover up the blended ingredients. Add in your blended ingredients. Stir well. Give it some time until the mixture is thoroughly cooked or your sambal is going to be super spicy. Keep stirring once in a while. When you see the oil starts to surface, and mixture starts to separate, add in the tamarind juice (I used tamarind paste mixed with 3/4 cup of water, just take the juice). Stir again.

This is when you add in your condiments; sugar, salt, Hao Chi and MSG. Why so much more sugar than salt? This is because we're making prawn sambal. It needs to be more on the sweet side to taste good and complement the prawns. If you feel like it's a little bland then add in some salt according to your preference. I can't give you the exact measurements here.

Keep stirring the sambal once in a while. Until you see the sambal thickens up and not so watery anymore. Then add in the petai. About 3 minutes later, add in the prawns. If you add in the prawns too early it would shrink and that would be so upsetting lol. So once you see your sambal becoming much more thicker then you add those prawns in. Once the prawn is cooked, turn off the heat. And tadaaaa! It's done! I almost died eating it coz it tasted BEYOND FABULOUS! Happy trying guys! :)

This should be the end result. Thickened sambal. Don't make it too dry and thick coz if you were to heat it up it might end up being too clumpy.

And this is the part when I just put in the petai beans n prawns. Pretty much watery and soupy. This is not what we want k? Be patient and wait for the liquid to evaporate a little! :)

#38 Chicken Curry

No pictures for this one, coz I cooked it for my boyfriend's family at his place, didn't have the time to take any pictures and I had to leave. Nevertheless, this is a very simple dish! And an all time favourite! Shall we begin?

Edit: I got a picture but it was 79 weeks ago. It's the same thing! Lol my #9 recipe actually. Guess this is a repeated recipe. The picture illustration is clearer in that post, go ahead and check it out yea! :)

Ingredients:
4 medium sized onions, cut into quarters
3 cloves of garlic
About 3cm ginger
3 pieces of dried tamarind (a.k.a asam keping)
7 tablespoons of beef curry powder
1 box of coconut milk
3 potatoes, peeled and cut into quarters
8 chicken wings
1 tablespoon tumeric powder
1 stick of cinnamon
2 pieces of star anise
4 cloves
2 cardamon seeds
Oil
Water
Salt
Sugar

Instructions:

Ingredients may sound overwhelming, but it's pretty simple actually. So first step, blend your ginger, onions and garlics into a paste. Mix this paste with the curry powder, and put aside.

Next, marinate the chicken with tumeric and a pinch of salt after washing them. I prefer to cut my wings from the upper joint section so it looks like I have more chicken. After this, deep fry the chicken to make sure that it'll be properly cook later on. About 5 mins would be enough coz we don't wanna overcook them. With the same oil, fry the potatoes for about 3 minutes.

In a pot, use the same oil used for frying just now, about 5 tablespoons of oil, add in the 4 spices, cinnamon, cardamom, star anise and cloves. Afterwards, add in the blended ingredients. Stir them up until you see the paste starts to bubble and the oil surfaces. Add in your coconut milk. Using the coconut milk box, add in water twice. So 2 boxes of water. Stir them up. It's very important to stir so the coconut milk won't separate and your food will look like vomit. Lol.

Add in the dried tamarind that you have washed. And again, stir. If you think your curry isn't "yellow" enough, then add in 1 more tablespoon of curry powder. Then, add in the chicken and potatoes together. Then add in your salt and sugar to taste. Give it a good stir to make sure the chicken sinks in the gravy, cover the pot with a lid and turn heat down to medium. Let it cook for about 10 minutes. Stir the gravy once in a while and cover it again. Once time is up, turn off the heat. Oh yes you're done! :)

I told you it was easy! Happy trying! :)

#37 Sweet & Spicy Clams

It's the time of the month where cravings go haywire again for me!! Today, I felt like eating some shellfish coz I was feeling a little selfish. Lol.

It was already 8:30 PM but I felt a strong urge to eat clams or lala. Lucky for me Giant supermarket still had the last packet of it! This is a very simple and quick recipe!

Ingredients:
About 200g of clams with shells
1 onion, sliced (but not so thinly)
2 cloves of garlic, chopped
1 lemongrass, thinly sliced
2 green chilli padi, sliced into halves
1 red chilli, thinly sliced
1 tomato, cut into 6 wedges
1 tablespoon of oyster sauce
2 tablespoon of tomato sauce
3 tablespoon of chilli sauce
Water
Salt
Sugar
Grounded black Pepper
Oil for cooking

Instructions :
First step would be, boiling some water, about a cup. And while waiting for the water to boil, wash your clams with salt like 3 rounds and then drain the water off. When the water starts to boil, add in the clams and leave it in there for about 5 minutes or so when you realise the shells start to open up. Turn off the heat, strain the water off, and give them a lil rinse.

Now for the sauce. Heat up some oil (not so much) in a frying pan or a wok, add in your onions, garlic and lemongrass all together. Stir them up until the onion caramelises. Afterwhich add in your oyster sauce, tomato sauce and chilli sauce. Give it a little stir, and add in around 5 tablespoons of water. It's going to be runny but it'll thicken up later. Add in a dash of salt, pepper and sugar. No exact measurements as it depends on how much clams you use. I just cooked a little. Add in your chillies and tomatoes, and stir again.

Now add in your clams. Stir them well. Cover with a lid to make sure it's properly cooked to avoid food poisoning, for about 4 to 5 minutes. Then you give it a final stir and turn off the heat.

For extra flavour and colour, I added some chinese parsley as garnishing. It made the thing taste better but it's optional. If you want the gravy to be thicker, then add in some corn starch. As simple as that! Enjoy your clams while they're hot! :)

#36 Nutella Cinnamon Roll-Ups

Heyy, good afternoon guys!

Today I am sharing a simple recipe you can have for breakfast or for dessert! I found it on BuzzFeed Australia facebook page. It's super simple to make and all you need is 5 ingredients.

Ingredients:

Nutella
Bread Slices
Cinnamon powder
olive oil
Fine Sugar

Instructions :

No indication on amount coz it depends on how much you are making actually. So the first thing you wanna do is cut the edges of the bread. And then using a rolling pin, roll the bread until flat. For my case, I just made 5.

Then spread nutella generously on the bread, and start rolling the bread up as show in picture.

For 5 rolls, I used 2 tablespoons of olive oil, and add in the cinnamon powder about 1 tablespoon for my case, in a hot frying pan. Lightly fry the rolls until bread turns golden brown. Keep tossing them to make sure each one gets covered in cinnamon.

Take them off the heat, and drizzle some fine sugar on them. The recipe uses caster sugar.. but I want the crunchiness so I used fine sugar instead.

NO MATTER WHAT THIS THING TASTES HEAVENLY AND SUPER EASY TO MAKE! GO AND MAKE THEM! :)

#35 Fried Chicken Wanton

SIMPLEEEE. SUPER SIMPLEEE RECIPE GUYS!

Okay so today we're making some Fried Chicken Wantons..! The recipe is simple but it will be a little time consuming to fold. The picture attached is how you should fold it ok? No videos lah darling..

Ingredients:

200g of minced chicken
2 tbsp of flour
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sesame oil
1 tsp grounded black pepper
2 cloves of garlic
1 small sized onion
3 cm ginger
Corriander
Spring onion
1 packet of 200g wanton skin

Instructions:

I know I didn't put how much corriander and spring onion used, coz it's up to you.. I prefer more but since I am sharing with kids, I didn't use so much. Not so much until your wanton becomes green eh! Haha!

First of all, you need to finely chop the garlic, onion, ginger, corriander and spring onions. Then mix this with the minced chicken. And then add in the oyster sauce, light soy sauce, sesame oil and black pepper. Lastly add in the flour to thicken the paste. So it wouldn't be so runny.

Prepare a board with some flour dusted on it as your workspace. And then prepare a clean damp cloth to cover the wanton skin so it doesn't dry up. Next thing you need is a cup of water to wet the wanton as "glue". How to fold the wanton is in the diagram I drew out hehe. This will take some time so I suggest you take a seat while doing this.

How much fillings to put in? About 1 teaspoon. Like Singapore $1 coin size in the middle of the wanton skin. And then you're done actually. You can also store them in the fridge. Don't have to fry them all. Just sprinkle some flour to make sure they don't stick to one another and then keep in freezer.

Okay if you wanna fry, deep fry them, make sure the oil is really hot first. Air fry is also possible buy it wouldn't be as nice... okay guys that's all! Any enquiries just leave a comment okay! Happy trying! :)

Here's a pictorial tutorial on how to fold

#34 Cheesy Herbs Salmon

It's super salmon sale at Tampines Giant Hypermart! I got 2 big slices of salmon for only $3.04!! They slashed the price to half. It's reduced to clear so make sure you guys don't store the fish for so long in your fridge!

I'm not a fan of salmon. I don't like the smell once cooked. I only eat raw sashimi Salmon. Yummmz. So this time I'm cooking for my family and boyfriend. Now let's get to it!

First of all, we'll need to marinate the fish. Overnight would be good so it would soak up all the goodness. :) let's assume the fish has been cleaned and cut into desired pieces. As for me, I cut it into 3 parts each. So I got 6.

Marinate Ingredients:

2 tablespoon of Mixed Herbs
Half a lemon (to wash the fish)
Estimated around 7 to 8 tablespoon of Olive Oil
1 tablespoon chilli powder
1 teaspoon black pepper
1 teaspoon salt (depends on how much fish you have)
2 cloves of garlic finely chopped

Cooking Ingredients:
3 Sliced Cheddar cheese
Olive oil for cooking

Instructions:

First and foremost, after preparing your fish, give it a lemon bath. As in wash it with the lemon juice to eliminate the strong fishy smell. Do not soak the fish in lemon juice as the acidity would affect the fish and also your dish will turn out to be sour. Take it from me, I learnt it the hard way. Haha. Okay once that is done, strain the lemon juice off, and add in the marinate ingredients in whatever order you please. Give those babies some love and rub all that goodness on the salmon fillet. You don't have to cut it actually...I just cut it for easy consumption. Once the salmon is fully lathered with the ingredients plus making sure the salt has dissolved and evenly spread, keep it in a container, seal it, and store in the fridge overnight. Or if in a rush, half an hour would do.

The next morning, I took my salmon out, it didn't even smell like fish anymore, coz of the herbs. Which is good haha. Heat up your frying pan, add a little olive oil and then put the salmon, skin face down first so that you can get a crispy skin. Make sure this is done on low heat. Okay so once you see that the bottom half of the fish is turning light orange (cooked), flip it over. Same thing, once it seems to be almost perfectly cooked, flip it over again, and then put a layer of cheese on top of it(flesh side up). For my case was half a cheese each since I cut my salmon into strips of 3. Once you see the cheese has slightly melted, get it off the stove. Repeat this process for the rest of it.

Now for the finishing touch. Place your dish in the microwave for about 30 seconds to melt the cheese even further. Andddd you're done! It's pretty simple actually! Made this for breakfast today. And my parents and boyfriend loved it, so you can be rest assured I didn't give you a bogus recipe. Haha. Happy trying!

#33 Kangkung Goreng Belacan

And for today's recipe.. It's kangkung Goreng Belacan. The classic. But still yummy!

Ingredients :
1 packet of kangkung, washed and cut
1 medium sized onion, chopped
2 cloves of garlic chopped
2 tablespoon sambal belacan. As for me, I used a packet of sambal belacan.
Some oil for frying
1 teaspoon chicken stock

Instructions :

Heat a pan with some oil, not so much. Add in your onion and sambal belacan. Once the onion starts to caramelise, add in your garlic, coz garlic gets charred easily. Then add in you chicken stock.

Add in your kangkung, and this is gonna be a little messy. Slowly add those in. Make sure it's thoroughly mixed with the sambal belacan mixture, and add 2 tablespoon water just to make sure every inch of the kangkung gets some flavour.

Stir until the water evaporates, and then turn off the heat. And you're done babe! :) picture of the sambal belacan I used is attached. I got that from Batam. Supermarkets sell other brands in such packet too! But this is SUPER SPICY. 

Honey Garlic Chicken

Here's the picture of my yummy Honey Garlic Chicken I owe you guys yesterday! I cooked them again today! :) Yummy Yummy! Jempot makan!

#32 Garlic Honey Chicken

If there's one thing I'm good at, it has gotta be whipping up my own chicken recipes! And today, it's garlic honey chicken! Super simple but to make it awesome you will need to use CP Fried Chicken Wings (the picture attached).

Ingredients:

9 frozen CP Fried Chicken Wings
2 tablespoon honey
1 table spoon sugar
1 table spoon mixed herbs
A dash of black pepper for garnishing
A dash of white pepper
About 1 tablespoon sesame oil
3 tablespoon olive oil for frying
4 cloves of garlic, finely chopped
1 teaspoon chicken stock

Instructions :

First and foremost, I airfry the chicken wings using my Mayer Airfryer, for a healthier alternative and also coz my chicken will end up being more crispy and thoroughly cooked. Set the time to 15 minutes.

In a pan (medium to low heat), add the olive oil, first of all add in the garlic. Ahhh~~ would you just smell that?? Okay then add in the honey, and sugar. Add in your chicken stock, and then add in your chicken. Stir it well to make sure the chicken is fully covered in honey. And then you add in the mixed herbs, a dash of white pepper and sesame oil. Again, stir well, then turn off the heat. Garnish with black pepper. All these neeeeed to be done quickly so that the chicken won't turn out soggy. Please remember this.

It's seriously as easy as that. It's good by itself without chilli sauce to me. My favourite recipe for Garlic Honey Chicken thus far. Happy trying! :) Sorry pictures unavailable coz I didn't have time to stop myself from devouring it within minutes.