Here's the picture of my yummy Honey Garlic Chicken I owe you guys yesterday! I cooked them again today! :) Yummy Yummy! Jempot makan!
Wednesday, 14 October 2015
Tuesday, 13 October 2015
#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.
#31 Terung Goreng Belado
Woooots! It has been forever since my last post! Fret not peepz! Coz I'm back!
So today I cooked a simple sidedish which is fried Eggplant with chilli. The ingredients used isn't much but yet the taste is boom boom pow! Let's not waste time and get to it!
Ingredients:
2 Eggplants cut into long quarters
3 tablespoon dried prawns (udang kering)
1 teaspoon chicken stock
1 teaspoon sugar
1 medium sized onion
3 stalks of red chillies
2 cloves of garlic finely chopped
2 Candlenut (buah keras)
Salt to taste
Some water
Instructions :
1st of all you would need to wash the dried prawns, candlenut, and the chilli. Peel the onion and cut into quarters. Blend the onion, Candlenut, chilli and dried prawn coarsely, don't add water coz we don't want a paste.
In a pan with some oil, stir fry these blended ingredients with the garlic. Add a dash of salt, not so much coz the dried prawns are salty. Add in your chicken stock and also some sugar to balance the flavour. Mix them up and add about 4 tablespoon of water, and then put in your eggplants. Stir them up all together and make sure every eggplant is covered in the delicious blended ingredients. Once the water dries up, turn off the heat.
And you're done peeps! Simple as that!
Thursday, 14 May 2015
#30 Chicken Wings in Nikki Sauce
WOHOOOO~!!! 30th recipe!! Hahas! That's a lot for me! Haha and there are actually more, just that I have no time to update. Tskk. This recipe is courtesy of my boyfriend's dad, Cik Jeff, and with his assistance I have also found uot how to cook this dish. Somewhat similar to the previous recipe, just more ingredients and more effort needs to be put in. Let's go!
Ingredients:
Part A
Chicken Wings/Drumlets
(Can subtitute with chicken breast meat, cut into small pieces for healthier option)
Seasoning Flour
(Up to your preference, I used the "Kentucky" brand)
Cooking Oil for Frying
Part B
4 Salted Eggs
Half a can of evaporated milk (about 250 ml)
3 stalks of curry leaves
3 bird's eye chilli (sliced thinly)
A tablespoon of butter
2 cloves of garlic chopped finely
1 teaspoon powder chicken stock
A dash of black pepper
A teaspoon of corn flour mixed with 3 tablespoon water
Instructions:
This recipe is so easy you can just close your eyes doing it. Haha no lah... Okay first of all, clean your Salted eggs. It would be black in colour, wash that off. Boil the eggs for about 30 minutes or so. While waiting for that, prepare your other ingredients. For this recipe I actually chose to cook using chicken drumlets, which was just like $3.95 a packet, consisting of about 10-12 drumlets. More than enough right? So here's the thing. This part of the chicken, the meaty part of it would take time to cook, and just to play safe, I sliced the drumlets just at that part, so that it would be thoroughly cooked. After slicing, wash those chicken, and then dip them in the seasoning flour.
Heat up some oil for frying the chicken. I did double frying. I fried the chicken once for about 5 minutes in bathces, and after which I fried them again, starting from the one I started frying first, this time for about 15 minutes, just to make sure it is really cooked. I don't wanna risk getting any bacteria in my stomach! If you are done with that chicken, your eggs should be ready by now. Take them out, place in cold water for about 5 minutes, else it would be too hot for you to do anything with it. Use a knife, cut the egg into half. You have 4, so we will need the yolk of all these eggs, and take only ONE EGG WHITE, remember just ONE. Well for the other 3, you can make omelette, instead of using salt, you can mash these babies up and put some of them in, or you can just eat it as it is with rice! So place this in a place, use the back of a spoon, or just your hands, mash the yolks and white egg up until you don't see any obvious solid shape.
So now, heat up a wok, put in the butter, and then the garlic. Keep stirring, else the garlic will get burnt! And then put in your chilli and the curry leaves (without the stalk please!), keep stirring! The aroma will rise, and you'll start sneezing non-stop haha! Okay this is a very quick process. Put in the milk, and then your eggs. Mix them up well so that the egg gets incorporated with the milk. Then I add the chicken stock for a better flavour and the black pepper. And then I add in the corn flour mixutre to thicken the sauce.
Well you have 2 ways to serve it. pour the sauce over the chicken, or you can stir the chicken in the sauce just before turning off the fire. This dish is best served hot! Happy trying peepz! :)
Ingredients:
Part A
Chicken Wings/Drumlets
(Can subtitute with chicken breast meat, cut into small pieces for healthier option)
Seasoning Flour
(Up to your preference, I used the "Kentucky" brand)
Cooking Oil for Frying
Part B
4 Salted Eggs
Half a can of evaporated milk (about 250 ml)
3 stalks of curry leaves
3 bird's eye chilli (sliced thinly)
A tablespoon of butter
2 cloves of garlic chopped finely
1 teaspoon powder chicken stock
A dash of black pepper
A teaspoon of corn flour mixed with 3 tablespoon water
Instructions:
This recipe is so easy you can just close your eyes doing it. Haha no lah... Okay first of all, clean your Salted eggs. It would be black in colour, wash that off. Boil the eggs for about 30 minutes or so. While waiting for that, prepare your other ingredients. For this recipe I actually chose to cook using chicken drumlets, which was just like $3.95 a packet, consisting of about 10-12 drumlets. More than enough right? So here's the thing. This part of the chicken, the meaty part of it would take time to cook, and just to play safe, I sliced the drumlets just at that part, so that it would be thoroughly cooked. After slicing, wash those chicken, and then dip them in the seasoning flour.
Heat up some oil for frying the chicken. I did double frying. I fried the chicken once for about 5 minutes in bathces, and after which I fried them again, starting from the one I started frying first, this time for about 15 minutes, just to make sure it is really cooked. I don't wanna risk getting any bacteria in my stomach! If you are done with that chicken, your eggs should be ready by now. Take them out, place in cold water for about 5 minutes, else it would be too hot for you to do anything with it. Use a knife, cut the egg into half. You have 4, so we will need the yolk of all these eggs, and take only ONE EGG WHITE, remember just ONE. Well for the other 3, you can make omelette, instead of using salt, you can mash these babies up and put some of them in, or you can just eat it as it is with rice! So place this in a place, use the back of a spoon, or just your hands, mash the yolks and white egg up until you don't see any obvious solid shape.
So now, heat up a wok, put in the butter, and then the garlic. Keep stirring, else the garlic will get burnt! And then put in your chilli and the curry leaves (without the stalk please!), keep stirring! The aroma will rise, and you'll start sneezing non-stop haha! Okay this is a very quick process. Put in the milk, and then your eggs. Mix them up well so that the egg gets incorporated with the milk. Then I add the chicken stock for a better flavour and the black pepper. And then I add in the corn flour mixutre to thicken the sauce.
Well you have 2 ways to serve it. pour the sauce over the chicken, or you can stir the chicken in the sauce just before turning off the fire. This dish is best served hot! Happy trying peepz! :)
Wednesday, 25 March 2015
#29 Salted Egg Pasta
For this recipe, it's not something I recently cook, just that I did not have much time to update. It's a simple pasta dish, yet savoury, but no to heavy like cream based pasta. It also happens to be my favourite dish at Eighteen Chefs. It's the salted egg pasta.
Ingredients:
2 cloves of garlic, finely chopped
Spaghetti (or any other pasta your prefer)
1 stalk of curry leaves
100g of butter
3 salted egg yolks
Black pepper
1 bird's eye chilli, finely sliced
200g of peeled prawns
Instructions:
First and foremost, boil your salted eggs for about 15 to 20 minutes. And you will also need to boil your pasta in a separate pot (add a tea spoon of oil, and don't boil until it gets too soggy, just until you see all the pastas have soften up). The ingredients above is for 3 servings.
Once your egg is hardened, take out the yolk, and the white put that aside (eat with rice maybe?). Use the back of the spoon or whatever that is convenient to you, and mash them up until it becomes a very thick paste. Once that is done, heat up your pan, with 100g of butter. Add in your garlic, bird's eye chilli, and curry leaves. Ahhhh~I love this part, coz the aroma was just beyond words. When you can smell the aroma, tht is when you add in your egg yolk. Stir in the butter until well incorporated. once that is done, add in your prawns with a dash of black pepper (don't add salt as the salted egg is enough). Quickly add in your pasta, and mix well. Turn off the heat.
This recipe is very easy to make, and everything has to be quick. It will also disappear quickly from your plate coz it's so delicious! Happy trying peepz!
Ingredients:
2 cloves of garlic, finely chopped
Spaghetti (or any other pasta your prefer)
1 stalk of curry leaves
100g of butter
3 salted egg yolks
Black pepper
1 bird's eye chilli, finely sliced
200g of peeled prawns
Instructions:
First and foremost, boil your salted eggs for about 15 to 20 minutes. And you will also need to boil your pasta in a separate pot (add a tea spoon of oil, and don't boil until it gets too soggy, just until you see all the pastas have soften up). The ingredients above is for 3 servings.
Once your egg is hardened, take out the yolk, and the white put that aside (eat with rice maybe?). Use the back of the spoon or whatever that is convenient to you, and mash them up until it becomes a very thick paste. Once that is done, heat up your pan, with 100g of butter. Add in your garlic, bird's eye chilli, and curry leaves. Ahhhh~I love this part, coz the aroma was just beyond words. When you can smell the aroma, tht is when you add in your egg yolk. Stir in the butter until well incorporated. once that is done, add in your prawns with a dash of black pepper (don't add salt as the salted egg is enough). Quickly add in your pasta, and mix well. Turn off the heat.
This recipe is very easy to make, and everything has to be quick. It will also disappear quickly from your plate coz it's so delicious! Happy trying peepz!
Friday, 13 March 2015
#28 Putri Salad
I have been posting a lot on savoury food, or modern desserts. Last night, I made a traditional malay kueh, Putri Salad. I grew up eating a lot of this, but more to just the glutinous rice as I didn't really like the green part as a kid, and at times my mum even had to make one bowl of steamed glutinous rice just for my consumption! Hahas. So today, she is passing that recipe to me.
Ingredients
Part (A):
Glutinous rice about 250g (washed and soaked in water for about 30 minutes)
1/2 box coconut milk
Water
A pinch of salt
Part (B):
1 box of coconut milk
1 table spoon pandan paste (It's green in colour plus with pandan flavour)
6 whole eggs
1 cup of sugar
2 table spoon plain flour
Water
Instructions
First and foremost, you need to get ready your steamer. Once that is set, get busy! First of all, add the coconut milk to your washed (and drained) glutinous rice. Add a pinch of salt and water, making sure that the water covers up the glutinous rice justttt nice above the rice, not too much water. Mix it well so the salt will spread evenly. After which, steam until cooked, I took about 20 minutes or so.
Now for part B. Get your blender. Add in your 6 eggs, 1 box of coconut milk, and the add in water into the coconut milk box, and pour that in the blender, add in 1 cup of sugar, 1 table spoon of pandan paste to give the siugnature green colour, and add in the flour to make the mixture thick. Once all of that is in, blend until smooth. Just blend for about 5 minutes to be sure. Once done, pour in a pot, on low heat, cook this mixture until its boiling point. The moment it is starting to boil, turn off the heat.
Meanwhile, your glutinous rice should be ready. Take them out from the steamer as you will need to press the rice. Put a cloth in a clean plastic (like those to put gravy in), and use that to press your rice firmly into your tray, making sure there are no obvious spaces. Once that is done, use a fork to poke holes into the glutionous rice, just randomly, and then sprinkle some plain flour. After that is done, pop it back into the steamer. Pour your pandan mixture (this is what I prefer to call it) on top of the compact glutionous rice until just before the surface of the tray. Steam for about 30 to 40 minutes for it to be well done. Let it cool for about 30 minutes, and you're ready to go!
This recipe is enough to make about 24 small rectangles or rhombus (LOL). That should be enough to satisfy a few people's cravings right? ;)
Ingredients
Part (A):
Glutinous rice about 250g (washed and soaked in water for about 30 minutes)
1/2 box coconut milk
Water
A pinch of salt
Part (B):
1 box of coconut milk
1 table spoon pandan paste (It's green in colour plus with pandan flavour)
6 whole eggs
1 cup of sugar
2 table spoon plain flour
Water
Instructions
First and foremost, you need to get ready your steamer. Once that is set, get busy! First of all, add the coconut milk to your washed (and drained) glutinous rice. Add a pinch of salt and water, making sure that the water covers up the glutinous rice justttt nice above the rice, not too much water. Mix it well so the salt will spread evenly. After which, steam until cooked, I took about 20 minutes or so.
Now for part B. Get your blender. Add in your 6 eggs, 1 box of coconut milk, and the add in water into the coconut milk box, and pour that in the blender, add in 1 cup of sugar, 1 table spoon of pandan paste to give the siugnature green colour, and add in the flour to make the mixture thick. Once all of that is in, blend until smooth. Just blend for about 5 minutes to be sure. Once done, pour in a pot, on low heat, cook this mixture until its boiling point. The moment it is starting to boil, turn off the heat.
Meanwhile, your glutinous rice should be ready. Take them out from the steamer as you will need to press the rice. Put a cloth in a clean plastic (like those to put gravy in), and use that to press your rice firmly into your tray, making sure there are no obvious spaces. Once that is done, use a fork to poke holes into the glutionous rice, just randomly, and then sprinkle some plain flour. After that is done, pop it back into the steamer. Pour your pandan mixture (this is what I prefer to call it) on top of the compact glutionous rice until just before the surface of the tray. Steam for about 30 to 40 minutes for it to be well done. Let it cool for about 30 minutes, and you're ready to go!
This recipe is enough to make about 24 small rectangles or rhombus (LOL). That should be enough to satisfy a few people's cravings right? ;)
Tuesday, 10 March 2015
#27 Bagedil Bomb Soto
It has been forever since I last updated my blog!! So for a start, here's a recipe I got from Chef Amri in Koji Cooks. His recipe was pretty much complicated, and that's not allowed in this blog. So here goes!
Ingredients:
PART A
2 medium sized onions
2 cloves of garlic
About 4 cm ginger
(All these ingredients need to be blended until it becomes puree)
4 tablespoon Soup powder (rempah sup; can be of any brand, i used Adabi)
Water
Salt
Pepper
1 cinnamon stick
3 star anise
4 cloves
4 cardamom seeds
Half a nutmeg
Parsley (chopped until you get about 3 tbsp)
1 stick of lemongrass
Half a chicken
2 medium sized onions
2 cloves of garlic
About 4 cm ginger
(All these ingredients need to be blended until it becomes puree)
4 tablespoon Soup powder (rempah sup; can be of any brand, i used Adabi)
Water
Salt
Pepper
1 cinnamon stick
3 star anise
4 cloves
4 cardamom seeds
Half a nutmeg
Parsley (chopped until you get about 3 tbsp)
1 stick of lemongrass
Half a chicken
PART B
About 6 medium to small sized potatoes
(Skin peeled & scalloped)
5 tbsp fried shallots
Chopped spring onions
(Roughly end up with about 5 tbsp as well)
Salt to taste
1 Egg beaten up
About 6 medium to small sized potatoes
(Skin peeled & scalloped)
5 tbsp fried shallots
Chopped spring onions
(Roughly end up with about 5 tbsp as well)
Salt to taste
1 Egg beaten up
Instructions:
First and foremost, heat some oil in a pot. When the oil is heated, add in the pureed onion + garlic + ginger, and stir. Take the lemongrass, cut the ends and using mortar & pestle (batu lesung) hit hard on the bottom part of the lemongrass once. Add that in to your pot. Stir until you can smell the aroma. After which, add in your 4 spices. The nutmeg needs to be pounded until it becomes powder form, and then added in the pot as well.
Add some water to the soup mixture little by little until you get a paste but it should not be so thick. Add in to the pot. Stir the mixture before adding in about 1.5 litre of water and mix thoroughly so there won't be any blobs of soup paste. Let it boil for about 20 minutes before adding in your chicken. Once the chicken in added, put in low flame to let the chicken cook and all the flavours to be absorbed by the chicken.
Meanwhile, you can pan fry the scalloped potatoes. Fry until golden. Then cool off the potato. After it has been cooled down, mash the potatoes up, and add it the spring onions, fried shallots and just a pinch of salt. Make sure you mix it thoroughly or your bagedil will end up tasting salty. I added 1 tsp of cinnamon powder but this is optional. After which, make them into a ball. I managed to make 3 balls out of 6 potatoes. It is really up to you how big you want your potato balls to be. Once that is done, roll it in egg that you have beaten up, and then pan fry the bagedil. Don't deep fry. Keep rolling the bagedil so it is evenly cooked.
Once your soup is cooked, add in the parsley, and turn off the heat. Place your bagedil in a bowl, and pour the soup around it. Serve with fried shallots and chilli padi with soya sauce to give it a kick. Happy trying people! ;)
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