Friday, December 25, 2015

Coke Chicken Wings 可乐鸡翅


When I told my hubby I wanted to cook coke chicken wings, his comment was "How can you cook something with coke?" After he tasted the chicken wings, he gave me two thumbs up. 

In this recipe, coke is used as the base of the simmering sauce, which tenderises the chicken wings.  The sugar in coke cameralises the wings. The result is delicious, tender chicken wings with a sweet & sticky glaze.

Ingredients
1.  10 chicken wings
2.  1/3 cups spring onions (cut into sections)
3.  3 slices ginger
4.  2 Tbsp cooking wine
5.  1 can coke
6.  3 Tbsp light soy sauce
7.  1/2 tsp dark soy sauce
8.  dash of pepper


Method
1.  Wash and dry chicken wings.
2.  Pan fry chicken wings until both sides turn golden brown and set them aside.

Pan fry chicken wings until golden brown


Chicken wings do not have to be thoroughly cooked. 


3.  Add spring onions and ginger to the heated pan and stir fry until fragrant.

4.  Add chicken wings, dark soy sauce, light soy sauce, cooking wine, coke and pepper into the wok.

 
5.  Cook in medium heat for 20 minutes. Turn to heat to high and cook until sauce thicken.

Snow Pear Dessert 炖雪梨




According to the Chinese, snow pear, is good for cough and reduce phlegm.  Cook it with rock sugar help to reduce swollen throat, smooth irritation at throat, reduce cough (especially loud ones), prevent dehydration of respiratory tract, clear phlegm, and reduce fever.

I am making the basic snow pear dessert in this recipe.  Sometimes, people do add lotus seed  (莲子 ) or  snow fungus (银耳) etc. 

Ingredients

1. 1 pear
2. Rock Sugar
3. Orange Peel (shredded).......the amount is up to personal preference 
4. water

Method
1. Remove core and of pear. I use a butter knife and spoon to remove the core.





2. Add rock sugar. I fill the hollow of the pear with rock sugar.




3. Add about 1/2 cup of water. Alternatively, water level should be able the height of 3/4 of the pear.




4.  Finally steam it for 45 mins.


5. Can be served either hot or cold.

Thursday, December 10, 2015

Dried Scallops and Chicken Claypot Rice 干贝鸡砂煲饭


It is less time consuming to cook a one dish main.  On top of that, you have lesser things to wash.  Here is a recipe for a good one dish main.  Salted fish is usually added to this dish.  Since salted fish is unhealthy, I have replaced it with dried scallops.  Adding ginger enhances the taste of the dish.




Ingredients
1.  1 chicken leg or thigh (cut into pieces)
2.  3 big dried scallops (soaked in water until soft)
3.  1 cup of rice (washed and drained)
4.  1/2 tbsp. shredded ginger

Marinade for chicken
1.  1 Tbsp light soya sauce
2.  1/2 tsp salt
3.  1/2 tsp sesame oil
4.  Dash of pepper

Sauce for the rice
1.  1 tsp oyster sauce
2.  1 Tbsp light soya sauce
3.  1/2 tsp dark soya sauce
4.  2 Tbsp boiling water
5.  1 tbsp fried garlic oil (optional)
6.  1/2 tsp sesame oil

Method
1.  Marinate chicken for 30 minutes
2.  Cook rice and dried scallops in a claypot until water is slightly dry.
3.  Place chicken on top of the rice.  Do pour in all the marinade sauce as it will enhance the taste of the rice.  Cover and continue to cook until water is dry. (It takes about 10 minutes)
4.  Remove from heat and leave covered for 3 minutes.  Sprinkle ginger on top and pour over sauce.


Tips
You can also use a rice cooker instead of claypot.

Monday, December 7, 2015

Easy Minestrone Soup

This is the second type of soup I had for diet week.  Minestrone soup is healthy and easy to make.  I like the 'sourish' taste.  
Tomato with herbs

Ingredient
1.  2 stalks of celery (diced)
2.  1/2 carrots (small cubes)
3.  2 small potatoes (small cubes)
4.  2 or 3 string of long beans (cut into small sections)
5.  1 tomato (small cubes)
6.  1 cup pasta
7.  2 tsp tomato paste (I usually buy those with herbs)
8.  1/2 brown onion (chopped)
9.  1 glove of garlic (minced)
10.  1 litre of broth
11. salt and pepper


Method
1.  Heat a pot with olive oil.  Sautee celery, carrots, long beans, potatoes and garlic for about 4 minutes.
2.  Add tomatoes continue to cook for a few minutes.
3. Add broth and tomato paste.  Stir well and simmer for about 20 minutes.
4.  Add pasta, salt and pepper.  Cooked until pasta is ready.





Tuesday, December 1, 2015

Creamy Broccoli Soup Without Cream


Whenever I am on diet, I would patronise The Soup Spoon for a wholesome meal.   I aim to go on diet this week before going to Hong Kong.  Broccoli soup will be on my diet menu.  This recipe is healthy but yet creamy.





Ingredients

1.  400g broccoli (cut into florets)
2.  1 1/2 large potato or 1 large and 1 small potatoes (small chunks)
3.  2 stalks celery (chopped)
4.  1/2 brown onion (chopped)
5.  1 chicken stock cube
6.  Salt and Pepper to taste
7.  1 litre water

Method

1.  Heat a soup pan with olive oil.  Cook potatoes, celery and onions for about 5 mins or until there is a change of colour.  Add salt and pepper while cooking.
2.  Add broccoli, water and chicken stock cube.  Give it a stir to solve chicken stock cube.  Simmer in low heat for about 30 mins or until broccoli and potatoes turn tender.
3.  Blend it with blender.  (Add some cream if you like your soup to be more creamy)
4.  Serve with crouton or garlic bread.




Monday, November 30, 2015

Shrimp with Spicy and Sweet Sauce


Today, my daughter wanted to have prawns for dinner, so I tried this recipe.  The sauce was wonderful on its own.  I can eat a whole bowl of rice with the sauce itself.  This recipe is really worth trying.



Ingredients

Shrimp

1.  300g shelled shrimp
2. 1 Tbsp cooking wine
3.  1/2 Tbsp cornstarch
4.  1/4 tsp salt
5.  Dash of pepper

Sauce

Part 1
1.  some of Spring Onion, chopped (add more if you like)
2.  1/2 Tbsp minced garlic
3.  1 tsp hot bean paste or chilli sauce

Part 2
1.  3 Tbsp ketchup
2.  3/4 tsp salt
3.  1/2 Tbsp sesame oil
4.  1/2 Tbsp cornstarch
5.  3/4 cup water or chicken stock


Method
1.  Marinate shrimp.  Heat pan with oil and stir fry shrimp until medium well.  Move the shrimp aside. 
2.  Stir fry Part 2 until fragrant.
3.  Add Part 3 and stir in the prawn.  Bring it to boil.

Sunday, November 1, 2015

Potatoes Wedges with Coriander


Potatoes Wedges with Coriander

Potatoes wedges with coriander was a fantastic treat for my children.  Coriander gives the wedges the extra flavour. 



Ingredient
1.  3 large potatoes
2.  Some chopped coriander
3.  Pepper and Salt to taste


Method
1.  Wash and clean potatoes.  Slice into wedges.
2.  Boil potatoes in a pot of boiling water for about 5 to 8 mins or until half-cooked. 
3.  Pan fried potatoes in a pan until golden brown.
4.  Sprinkle chopped coriander, pepper and salt to taste.  (I prefer to use black pepper)




Lemon Chicken



Lemon Chicken


Ingredient

Part A
1.  250g  Chicken Breast / Fillet  (cut into bite-sized)
2.  1/2 tbsp Chinese cooking wine   
3.  1/3 tsp salt
4.  1/2 egg
3. 3 tbsp. cornstarch

Part B
4.  3 slices lemon
5.  3 tbsp lemon juice
6.  3 tbsp sugar
7.  1/2 cup water
8.  1/2 tsp salt
9.  1/2 tbsp cornstach

10.  some assorted vegetables


Method

1.  Marinade chicken with Chinese cooking wine and salt. 
2.  Before deep-frying chicken, coat with egg and cornstarch.  Deep fry chicken in low heat until chicken becomes golden brown.  Set aside chicken when done.
3.  Mix ingredient from Part B in a small bowl.  Pour mixture into a heated wok (make sure you do not add any oil).  Add assorted vegetables.  Stir mixture until thicken.  Pour mixture over chicken.
4.  Serve with steam rice.

 



Black Pepper Chicken

Black Pepper Chicken

It is very convenient to buy a bottle of black pepper sauce and cook whatever meat you want with the sauce.  I prefer to make my own black pepper sauce so that I know what ingredient I added.  Most importantly, I know I am not eating any preservatives.  The sauce turns out to be better than the ready made ones from the supermarket.  Sauce is thick and fragrant as butter is added. 

Ingredient

Chicken
1.  300g chicken breast/fillet (cut into bite-sized)
2.  1/2 tsp salt
3.  1 tsp black pepper

Sauce (adapted from 主廚食譜, 黑胡椒豬排食譜)
1. 5 tbsp black pepper
2.  1 tbsp vinegar
3.  1/2 salt
4.  2 tbsp dark soy sauce
5.  1 1/2 cup chicken stock / water
6.  20g butter
7.  1/3 cup plain flour
8.  1/2 onion (slice thinly)


Method

Chicken

1.  Marinade chicken with salt and black pepper.  Pan fried chicken until golden brown on both sides. Set chicken aside when done.

Black Pepper Sauce

2.  Stir-fry onion until colour change.
3.  Add 5 tbsp black pepper  and continue to stir-fry until fragrant.
4.  Add chicken stock and salt.  Simmer for a few minutes.
5.  Add dark soy sauce and vinegar.  Continue to simmer in low heat.
6.  Coat butter with plain flour.  Put butter (which is already coated with plain flour) into the sauce.    Stir frequently until sauce thicken.
7.  Pour sauce over chicken.
8.  Serve with steam rice.







Thursday, September 24, 2015

Japanese Cheesecake

Japanese Cheesecake is our family all time favourite cake.  I have tried it a few times.  The texture was alright, but it just didn't taste right.  This time, I tried another recipe.  It was not as easy as I thought it would.  There were a few challenges when baking this cake.





Challenge 1  :  Egg White

The hardest part is to beat the egg white to soft peak.  The first time I tried, I didn't really follow the instruction properly and added in sugar to white egg too earlier.  After beating the egg whites for 15 mins, it was still watery and I started to panic.  Being a multi-tasker, I managed to google for the solutions.  According to the website, sugar must be added after bubbles become very small.  Fortunately it did mention that I would have take double the time beating the egg whites for it to reach soft peak.


Challenge 2  :  Cake Flour

I didn't want to buy cake flour as I had some many types of flour at home.  I managed to find a magic formulate for cake flour.
(1 cup of plain flour - 2 tbsp plain flour) + 2 tbsp. cornflour = cake flour


Ingredient

Part A

250g Philadelphia cream cheese (1 block)
6 egg yolks
70g castor sugar (This is half of the total 140g)
60g butter (1/4 block)
100 ml full cream milk
1 Tbsp. lemon juice
1 tsp lemon zest (optional)
60g cake flour
20g cornflour
1/4 tsp salt
2 tsp Vanilla extract (optional)

Part B

6 egg whites
1/4 tsp cream of tartar
70g castor sugar (This is half of the total 140g)


Method
(Part A ingredients)
1.Pre-heat oven to 200°C (Top and bottom heat, no fan force)
2.  Line baking tray (8 inch by 3 inch) bottom with baking paper.  Cover the base with aluminium foil.




3.  Whisk cream cheese till smooth over a warm water bath.


4.  Add yolks and whisk.



5.  Add half the sugar (70g) and whisk.

6.  Warm milk and butter in microwave or stove, whisk into batter

7.  Add vanilla, salt, lemon juice, lemon zest and whisk


After all ingredient (Part A) are whisked together.

8.  Remove from water bath, sift flour and fold into mixture

9.  Whisk whites at low speed till foamy

10.  Add cream of tartar and beat at high speed till bubbles become very small but still visible.

11.  Gradually add sugar and beat till just before soft peaks.



12.  Fold whites into batter 1/3 at a time.





13.  Pour into cake pan and tap the pan on the counter to release air bubbles.

14.  Bake on the bottommost rack in a preheated 200 degree C oven (top and bottom heat, no fan force) for 18min, lower to 160 degree C for 12 mins and turn off the oven and leave cake in the closed oven for 30mins.  Open the door of the oven slightly at the end of the baking for 10mins for cake to cool.
























Sunday, September 20, 2015

古早味 Glutinous Rice at Chinatown Complex

Nowadays, we often get our glutinous rice that come straight from the factory and taste almost alike.   I prefer glutinous rice that is not too sticky.  In my opinion, it is easier to eat and I can taste the texture of the rice.  There is a stall in Chinatown market that specialise in 古早味 glutinous rice.  I didn't know there is a sweet version of glutinous rice until I went to this stall. 

The texture of the rice is not overly sticky.  Each plate of rice is accompanied with a generous portion of steam peanuts and shallots. 






The price is quite reasonable.  A small portion for $1.50 and big portion for $2.00.  There is always a long queue.  Don't go too late if you want to try it. 


My Ratings  :  3.8/5

Address :  Chinatown Complex, 335 Smith Street, Singapore 050335

Sunday, September 13, 2015

Japchae


Korean dishes are often delicate and colourful.  I like the Korean dishes as lots of vegetables are incorporated.  It can be laborious cutting all the vegetables but in the end the dishes always look colourful and appetizing.

I actually wanted to fried bee hoon for dinner but my family protested.  They wanted something different.  I googled for interesting one meal dish and found Japchae, sweet potato starch noodles stir fried with vegetables and meat. I was attracted to the colourful vegetables.  I was sure my girls would love it as they were K-pop fans.

The beauty of this dish is you can use any types of vegetables available. Usually beef is used in this dish.  I use chicken instead as my family prefers chicken to beef.

Ingredient
1.  1/2 carrot, cut into matchsticks
2.  1/2 pepper bell (any colour), sliced thinly
3.  A batch of spinach
4.  1 brown onion, sliced thinly
5.  3 shitake mushrooms, sliced thinly
6.  100g chicken (cut into long strips)
7.  1 tsp minced garlic
8.  1 egg (beaten)
9.  1/2 a packet of glass noodles
10.  3 tbs + 1 tsp soy sauce
11. 1 tbs sugar
12.  2 tbs sesame oil
13.  some pepper and sesame seeds 
14.  some green onions




Method

1.  Fried egg and cut into long strips. 
2.  Marinate chicken with 1 tsp soy sauce, some sesame oil, minced garlic, some green onions. 










3.  Blanched spinach in a pot of boiling water.  Take it out and rinse spinach in cold water to stop it from cooking.  Remove excess water by squeezing it with your hands.  Cut it a few times and put it into a bowl.  Mix spinach with 1 tsp soy sauce and 1 tsp sesame oil.  Set aside.






4.  Cook glass noodles in boiling water.  Stir them with a wooden spoon so they don’t stick together. Cook until the noodles are soft and chewy.

5.  Sautee all vegetables with a pinch of salt. Once cooked, remove vegetables and set a side.
6.  In the same wok, cook chicken. 

7.  Add all vegetables, glass noodles into the wok once chicken is cooked.  At this juncture , turn off the heat.  Mix all ingredient with 3 tbs soy sauce, 1 tbs sesame oil, some pepper. 







8.  Add eggs on top of the glass noodles when serving. 



Tips
1.  Adding bean sprouts will give extra crunch to the dish.




Kimchi Chicken with Airfryer




A friend of mine came up with this recipe.  He made it once for an event and it was very tasty.  He generously shared the recipe with me.  However, I did not have some of the ingredients he mentioned and I modified it using substitute
 
This dish is for Kimchi lovers.  It has a very pungent kimchi smell after marinating it for a day.   
It is a simple dish which requires minimal washing as I use the airfryer. 

Ingredients.
 
1.  200g chicken fillet
2.  3 tbs kimchi
3.  1 tbs gochujiang
4.  1 tbs sesame oil
5.  1 tbs oyster sauce
6.  1 tsp sugar
7.  1 tsp minced garlic
8.  Some sesame seeds



Method
1.  Minced kimchi. 
2.  Put all the ingredients into a container and stir well.
3.  Marinate for 1 day or at least 2 to 3 hours.



4.  I do not want to waste any sauce, hence I place my chicken onto a metal plate.  If you do not have one, line airfyer with aluminium paper or parchment paper. 
5.  Airfry for about 10 mins, 160 degree.  If you do not have an airfyer, you can pan fried it.
6.  Sprinkle some sesame seeds on chicken once it is cook.
 

This dish may look red and spicy, it is actually savory and is a little sour.  The dish goes well with a bowl of rice. 
 
 
 

Saturday, September 12, 2015

Katong (Peter) Fried Kway Teow Mee @ Tajong Pagar Market

There are always great food at these old estates.  There are a few great stalls at Tajong Pajar Market.  I would like to introduce one of our national food....Char Kway Teow.  There were not many customers as it was yet another hazy day.  I didn't wait long for my kway teow. 




There were generous portion of beansprouts, chives, Chinese sausages....similar to the other Char Kway Teow.  There was also a small lime.  I like the taste of the Char Kway Teow.  It was a bit charred, the way I like it.  The lime juice brought the plate of plain Char Kway Teow to another level.  The best part was it was not even greasy as it was fried with soup broth. 


Besides the traditional black Char Kway Teow, you might want to try Penang Kway Teow.
We ended our meal with a bowl of icy Peanut Ice Kacang, which is a must whenever we visit the market.


 


My Ratings  :  4.3 /5

Address  :  Tanjong Pagar Market
02-05, 6 Tanjong Pagar Plaza, 081006, Singapore

Sunday, July 19, 2015

Char Siew Chicken Burger

Many people like Kong Bak Bao (扣肉包), but not me.  I like the buns as they are always soft after steaming but I do not like the fatty meat.  I personally felt is too sinful to eat the whole bao.  I decided to create my own version with chicken.  While shopping at the supermarket, I noticed a bottle of char siew sauce.  I recalled how my mum would marinade chicken wings with char siew sauce whenever we had bbq when I was younger.  I bought a bottle home and use it to marinade chicken.





Ingredient.
1.  150g chicken fillet
2.  3 tbsp char siew sauce
3.  1 tbsp sugar
4.  1 packet of bao (the type use for Kong Bak Bao)
5.  1 tsp crushed garlic
6.  some lettuce
7.   pepper to taste


Method

1.  Marinade chicken fillet with char siew sauce, sugar, garlic and pepper overnight.



2.  Pre-heat oven to 200 degree.  Arrange chicken in baking tray and bake for 20 mins or until cooked.

Bake chicken in the oven
3.  While chicken is baking in the oven, steam bao for about 10 mins.

4.  Once chicken and bao are ready, arrange it as shown in the picture.  Enjoy the char siew chicken bao.


 
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