Grilled Honey Chicken

Grilled Honey Chicken

Recipe source :  The Star Newspaper :  Cook's Nook ( Amy Beh )

Given a choice, I would not choose chicken white meat as I had been "conditioned" to think white meat is tough and coarse, even though the health conscious would most certainly opt for white meat rather than drumsticks which are considered "fatty". However, during one of our office lunches, I asked my friends to order on my behalf as I would be joining them later. When my order arrived, I was served a plate of grilled white meat with an assortment of vegetables and fries. That platter looked very appetising and very soon I forgot all about my misconception about white meat because the chicken was not tough at all and very tasty.

Well, that platter of white meat certainly changed my view! So, when I browsed through my scrap book of recipes and came across this lovely recipe on grilled honey chicken, I wanted to try it out. 

This is great! Everything tastes wonderful!

Ingredients

350g chicken fillet
1 can pineapple rings
2 tomatoes, cut into halves

Marinade

1 1/2 tbsp honey
1/2 tbsp oyster sauce
1 tbsp Worcestershire sauce
2 cloves garlic, finely chopped
1/4 tsp pepper
1/4 tsp salt
1/2 tsp sugar
1/2 tsp paprika
1/2 tsp French mustard
1 tbsp olive oil

Method

1.  Combine all the marinade ingredients in a mixing bowl. Add chicken fillet in the marinade and set aside for several hours in the refrigerator.
2.  Brush a grill pan lightly with oil and grill the marinated chicken for 8 to 9 minutes on each side or until the meat is cooked. ( Alternatively, grill in a preheated oven at 220 degree C for about 10 minutes on each side or until the meat is cooked ).
3.  Grill the pineapple rings and tomatoes halves until just soft. ( I used the left-over marinade to brush the pineapples and tomatoes before grilling ).
4.  Serve the grilled chicken meat with grilled pineapple rings and tomatoes halves. 

Angel Hair Pasta

Angel Hair Pasta

Recipe source :  Adapted from Flavours Magazine, No. 40, Sept - Oct 2003

Noodles and pasta are usually our preferred choices for weekend lunch or brunch because weekends are times for the much needed rest and relaxation after five days of slogging in the office. 

I love to cook angel hair pasta because the texture is much thinner, therefore cooking time is much shorter. This brand that I bought just took me two minutes to boil to make them al dente. 

I normally cook it with prawns or seafood but I just wanted a change and cook this with pork slices. 

Ended up looking like a "East meets West " dish.

Ingredients

250g angel hair pasta, cook accordingly to package instructions
1 tbsp garlic, chopped
2 tbsp olive oil
1 tbsp oyster sauce                          ( original recipe did not use this )
1 tbsp soy sauce                               ( original recipe did not use this )
1 tbsp Kikkoman Shoyu
2 tbsp mirin
1 tbsp chilly flakes
300g pork, cut into slices                  ( original recipe used prawns )
1 stalk spring onion, chopped
5g wakame seaweed, soaked to soften

Method

1.  Cook angel hair pasta accordingly to instructions on the package. Drain and set aside.
2.  Heat olive oil in pan and saute chopped garlic until fragrant. Add in pork slices and fry for one minute.
3.  Add in all the sauces, wakame seaweed, mirin and chilly flakes.
4.  Toss in the pasta and stir quickly to mix well. Add in the chopped spring onions.
5.  Dish up and serve. 

I am linking this post to Little Thumbs Up

The theme for January 2015 is Noodles and Pasta 
Hosted by  My Bare Cupboard

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am linking this post to Cook-Your-Book #20

Hosted by Joyce of Kitchen Flavours

Fruity Fusilli

Fruity Fusilli

Recipe source :  Adapted from "Everyday Chicken" by Parragon Publishing

I saw this interesting recipe from the above-mentioned cookbook and I was inspired by its concept of using mango and raisins to cook pasta. However,  I had made several adjustment to suit my family's taste preference. I cut down on the amount of meat and therefore I had to reduce the corresponding amount of spices which were used to marinate the meat. The seasoning ingredients were my own addition. 

My son commented that it was the weirdest pasta dish he has ever eaten. This was because he does not like fruits to be cooked in any way whatsoever. He prefers fruits to be eaten fresh. But for this pasta dish, he gave the thumbs-up sign because his mouth was too full of this delicious fruity fusilli to give praise! 

Despite his praises, he maintains that this is weird! Oh boy!

Ingredients

100g minced pork/chicken                  
1/8 tsp turmeric powder
1/8 tsp cinnamon powder
1/8 tsp cumin powder
sprinkle of chilli flakes
a pinch of pepper
2 tbsp cooking oil
1 tbsp chopped garlic
1 tbsp chopped shallot
150 ml liquid from boiling the pasta
2 tbsp raisins
1 ripe mango ( cut into cubes )
300g dried fusilli
1 tbsp chopped Chinese parsley

Seasoning ingredients 

2 tbsp Lea & Perrine sauce
1 tbsp mirin (Japanese wine)
1 tbsp soy sauce
1 tsp sugar

Method

1.  Marinate the minced pork/chicken with turmeric powder, cinnamon, cumin, chilli flakes and pepper for 30 minutes.
2.  Boil fusilli according to package instructions until al dente. Drain and set aside. Retain 150ml of the liquid from boiling the fusilli.
3.  Heat a frying pan until hot. Add 2 tbsp oil and saute chopped garlic and shallot until fragrant.
4.  Add in the marinated pork/chicken and stir to loosen the minced meat. Pour in the liquid retained from boiling the fusilli. Allow to simmer for a few minutes. Add in pasta and seasoning ingredients. Stir to mix well. Fry until almost dry.
5.  Add in the mango cubes, raisins and chopped Chinese parsley. 
6.  Dish up and serve. 

I am linking this post to Little Thumbs Up

The theme for January 2015 is Noodles and Pasta 
Hosted by  My Bare Cupboard

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am linking this post to  Cook-Your-Book#20

Hosted by Joyce of Kitchen Flavours

Brined Roast Chicken With Vegetables

Brined Roast Chicken With Vegetables

Recipe source : Adapted from Williams-Sonoma

Turkey is popular and is the preferred choice for Christmas celebrations. However, cooking a turkey would be too big for a small family. We would have to settle for a smaller bird and chicken would be the best choice for us.

Last Christmas my friend prepared a brined roast chicken which was very delicious. She told me to just soak the chicken in brine before roasting. Sounded very simple and I wanted to try it. However, time flies and one full year had gone by while I procrastinated. But then again, come to think of it, the time is just right to roast this for Christmas!

Despite soaking the bird with so much salt in the water, the chicken was not overly salty. The skin was very crispy while the meat was juicy and tasted just right and fragrant. The vegetables were exceptionally sweet, the type of natural sweetness which left us wanting more!

Ingredients

1 plump chicken
1 cup sea salt
1000 ml hot water
3000 ml cold water
2 tbsp unsalted butter
Freshly ground pepper
4 fresh thyme sprigs
4 fresh rosemary sprigs
1 yellow onion, cut into quarters
1 small carrot, cut into pieces
1 small radish, cut into pieces

Rosemary

Thyme

Method

1.  In a large plastic container or a stainless steel pot large enough to hold the chicken, stir and dissolve the sea salt with hot water. Add in the cold water and stir. Rinse the chicken, then submerge it in the brine. Cover and refrigerate for 1 to 4 hours or more. 
2.  Preheat oven to 200 degree C.
3.  Remove the chicken from brine and pat dry with paper towels. Rub with unsalted butter and season inside and out with pepper.
4.  Place the thyme and rosemary sprigs into the chicken cavity.
5.  Place the chicken on its side on a rack and roast for 30 minutes.
6.  Turn over to the other side and roast for another 30 minutes.
7.  While chicken is roasting, prepare the radish, onion and carrot. Add a sprig or two of rosemary and thyme to the vegetables. Toss the vegetables with 2 tbsp cooking oil and season with pepper and salt. 
8.  Place vegetables into roasting pan. Remove chicken from rack and place chicken on its back on top of the vegetables and continue to roast for a further 20 minutes. Rotate the chicken so that its back faces up and roast for another 20 minutes to ensure even roasting all over.
9.  The skin should be crisp and brown. 

 I am submitting this post to Cook & Celebrate Christmas 2014

Organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and 

Zoe from Bake for Happy Kids

 

I am also linking this post to MTR # 4 Ho Ho Ho It's Christmas time ( Dec 2014 )

Hosted by Miss B of Everybody Eats Well In Flanders

and co-hosted by Charmaine of Mimi Bakery House

Ginger-Soy-Lime Marinated Shrimp

Ginger-Soy-Lime Marinated Shrimp

Recipe source :  Bobby Flay

It would be interesting to have this for a barbeque where the prawns can be grilled in open fire. I can just imagine the smell of the cooked prawns. 

This is definitely finger-licking good because you've got to use your fingers to remove the shells!

Ingredients

2 large shallots
1 ( 2-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce
1/2 cup fresh lime juice
2 tbsp sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 tsp coarsely ground black pepper
2 lbs large prawns, do not remove the shells

Instructions

1. Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place prawns in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
2. Preheat a grill to high. Remove prawns from the marinade and grill for 1 1/2 to 2 minutes per side. 

I am linking this post to Cook Like A Star - Bobby Flay, November 2014

Organized by Yen from Eat Your Heart Out , Grace from Life Can Be Simple    and 

Zoe of Bake For Happy Kids

Yen from Eat your heart out and Grace from Life can be simple and I (Zoe) from Bake for Happy Kids are cooking and baking lots of Bobby Flay's recipes - See more at: http://www.bakeforhappykids.com/#sthash.mnkEVTpv.dpuf

Yen from Eat your heart out and Grace from Life can be simple and I (Zoe) from Bake for Happy Kids are cooking and baking lots of Bobby Flay's recipes - See more at: http://www.bakeforhappykids.com/#sthash.mnkEVTpv.dpuf

 

Grilled Corn With BBQ Butter

Grilled Corn With BBQ Butter

Recipe source :  Bobby Flay's recipe from Good Housekeeping Magazine, July 2012

The magazine has displayed a dramatic party presentation of grilled corn by Bobby Flay with BBQ sauce. The spread looked so irresistible that I've got to try it out! 

Flay grilled each ear of corn with the husk on so that the kernels got steamed and caramelised simultaneously. However, to make things simpler, I just removed all the husks and the silk. I grilled four ear of corns and steamed the remaining four. I wanted to try out whether the BBQ butter will taste good on steamed corn as well. 

As to the BBQ sauce, Flay's instruction was to refrigerate the BBQ sauce for 30 minutes after cooking and blending. Thereafter, to bring it to room temperature before serving. But I could not wait for another 30 minutes, I just slathered the BBQ sauce over the corns once it was done!

The BBQ sauce was wonderful!  All the spices had infused and blended very well with the butter. Very spicy and tasted very Asian in flavour. I am happy to share that the BBQ sauce works well for both the grilled and steamed corns. However, my son prefers the grilled version.

Very good! We like it very much!

Ingredients

8 ears corn
1 tsp cumin seeds ( jintan putih)
2 tbsp canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
1 tbsp chilli powder
2 tsp paprika
1/2 tsp cayenne (ground red) pepper
2 tsp molasses
1/2 cup water
12 tbsp unsalted butter, at room temperature
1 tsp Worcestershire sauce
a sprinkle of salt and pepper

Method

1.  Grill or steam the corn until done.
2.  In a saucepan, toast the cumin seeds on medium-low for 3 to 5 minutes until fragrant. Transfer seeds to a small bowl. Wipe the saucepan.
3.  In the same saucepan, heat canola oil on medium-high until hot. Add chopped onions and cook 2 to 3 minutes. Add garlic and cook for 30 seconds. Add in the spices and keep stirring. Add in molasses and water and cook until the sauce thickens. Remove from heat and let cool slightly.
4.  Blend in the butter and Worcestershire sauce, salt and pepper to taste. Ensure all ingredients are well combined. 
5.  Transfer mixture to a small bowl. Cover and refrigerate for 30 minutes.
6.  To serve, allow the BBQ sauce to come to room temperature before slathering the sauce on the grilled corn.

Grilled corn and steamed corn with BBQ sauce

I am linking this post to Cook Like A Star - Bobby Flay, November 2014

Organized by Yen from Eat Your Heart Out , Grace from Life Can Be Simple    and 

Zoe of Bake For Happy Kids

Yen from Eat your heart out and Grace from Life can be simple and I (Zoe) from Bake for Happy Kids are cooking and baking lots of Bobby Flay's recipes - See more at: http://www.bakeforhappykids.com/#sthash.mnkEVTpv.dpuf

Yen from Eat your heart out and Grace from Life can be simple and I (Zoe) from Bake for Happy Kids are cooking and baking lots of Bobby Flay's recipes - See more at: http://www.bakeforhappykids.com/#sthash.mnkEVTpv.dpuf

I am also linking this post to Cook-Your-Book#18
Hosted by Joyce of  Kitchen Flavours

Mushroom Pottage Soup

Mushroom Pottage Soup

Recipe source :  Doris Choo @ Sumptuous Flavours


My friend, Sharon was talking about her mother's potato soup. She shared with me that it can  be easily made and that homemade mushroom soup is very tasty. Sharon did not record her recipe so I had to figure out and estimate the amount of ingredients used. 

I made this for my son, YS who loves mushroom pottage soup. It  was thick and creamy. The soup was delicious. It has the aroma of  mushrooms and potatoes. However, it wasn't smooth like the famous Campbell's pottage mushroom soup.

The plus point is that there is no additives or preservatives.

Ingredients

200g fresh button mushrooms
350g potatoes ( about 3 medium-sized potatoes )
300g milk
800ml water
1/2 tsp chicken stock granules
1 tsp salt
dash of pepper
1 tbsp butter

Preparation

1.  Peel potatoes. Cut one potato into small cubes. Cut the other two potatoes into chunky pieces and place them into a blender with 500ml water.
2.  Slice 3 to 4 button mushrooms into thin slices. Roughly chop up the rest and place them into the blender with the potatoes. 
3.  Blend the button mushrooms and potatoes into puree.
4.  Pour the puree into a medium-sized pot.
5.  Add in the potato cubes and sliced button mushrooms. Add in 300ml water.
6.  Boil over medium flame until the potatoes are soft. Stir occasionally to prevent sticking to the bottom of the pot.
7.  When the potatoes have soften, add in milk, salt, butter, chicken granules and pepper.
8.  Adjust taste. Switch off  flame.
9.  Enough for 4 to 5 persons.

I am linking this post to Little Thumbs Up

The theme for July  2014 is Potato

Hosted by Jasline of Foodie Baker

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Hasselback Potatoes

Hasselback Potatoes

Recipes source : Adapted from The Kitchn

These Hasselback potatoes are gorgeous! Some call it accordion potatoes because the slits fanned out to look like an accordion. Whatever you call them, they are simply beautiful and scrumptious!

Do not let their elaborate looks fool you into thinking they are so difficult to make. Actually they are so easy to prepare. All you need are potatoes scrubbed clean. Cut them into thin slits but DO NOT cut through. You may need to place the potato into a wooden spoon or use a pair of chopsticks at the base when cutting the potato. This is to ensure you do not cut right through the base of the potatoes.
 

Ingredients

6 medium-sized potatoes

3 cloves garlic, sliced thinly

3 tbsp olive oil

4 tbsp butter

salt to taste

fresh ground black pepper

A dash of paprika  (optional )

Method

1.  Place the scrubbed potato into the hollow of a wooden spoon.

2.  Using a knife to cut until you reach the wooden spoon. 

3.  The hollow of the spoon prevents you from cutting right through to the bottom.

4.  This way, the slits are almost to the end while the bottom is still intact.

1.  Place them on a baking tray.

2.  Brush with olive oil.

3. Place sliced garlic between the slits. 

4.  Sprinkle with salt and herbs of your choice. 

5.  Bake in preheated oven at 200 degree C for 40 minutes.

6.  Remove from oven. Brush with butter. You may add on more herbs or spices.

7. Continue to bake for another 30 to 40 minutes until the edges are crispy. 

Simply gorgeous!

I am linking this to Little Thumbs Up

The theme for July  2014 is Potato

Hosted by Jasline of Foodie Baker

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Spicy Cinnamon French Toast

Spicy Cinnamon French Toast

Recipe source :  Deen Brothers

This is a spicy variation of the French toast by the Deen Brothers. 

I like the crusty base of the toast where the sugar and melted butter had cameralised. The spicy flavour is a welcomed change from the usual French toast. Add more cayenne pepper if you prefer a fiery hot toast.

To borrow a phrase from the Deen brothers, this is a recipe worth waking up for!

Ingredients

1 cup packed light brown sugar
1/2 cup unsalted butter, melted
1 1/2 cups milk
2 eggs
1 tsp vanilla
1 tsp freshly squeezed lemon juice            ( I did not add lemon juice )
3/4 tsp ground cinnamon
pinch of salt
pinch of cayenne pepper
12 slices bread

Instructions

1.  Preheat oven to 180 degree C.
2.  In a bowl, whisk together the sugar and melted butter. Spread the mixture in a large baking pan. Set a side. ( Adjust and divide the ingredients if the oven and baking pan are small ).
3.  In another large bowl, whisk together milk, eggs, vanilla, lemon juice, cinnamon, salt and cayenne pepper. 
4.  Dip each slice of bread in the egg mixture and soak for 30 seconds. Transfer to the prepared baking pan.
5.  Bake for about 20 to 25 minutes or until golden.

 I am submitting this post to Cook Like A Star 

Organised by Zoe of Bake For happy Kids, Joyce of Kitchen Flavours and 

Diana of Domestic Goddess Wannabe 

Cook like a Star (Paula Deen and Deen brothers theme) organised by - See more at: http://www.bakeforhappykids.com/#sthash.4jBisJVD.dpuf

This post is linked to Cook like a Star (Paula Deen and Deen brothers theme) organised by me, Bake for Happy Kids, Joyce from Kitchen Flavours and Diana from Domestic Goddess Wannabe - See more at: http://www.bakeforhappykids.com/#sthash.4jBisJVD.dpuf

This post is linked to Cook like a Star (Paula Deen and Deen brothers theme) organised by me, Bake for Happy Kids, Joyce from Kitchen Flavours and Diana from Domestic Goddess Wannabe - See more at: http://www.bakeforhappykids.com/#sthash.4jBisJVD.dpuf

 

I am linking this to Little Thumbs Up

The theme for June 2014 is Butter

Hosted by  Spice Up My Kitchen

This event is organised by Zoe of Bake For Happy Kids 

and Doreen of My Little Favourite DIY

Grilled Chicken With Lemon

Grilled Chicken With Lemon

Recipe source :  Adapted from "Everyday Chicken" by Parragon Publishing

You know, sometimes recipes are discovered and come in unexpected ways. 

Take this dish for example. We were celebrating Christmas and year end party in the office and during the gift exchange,  my colleague got herself a cookbook.

I, being curious and love cooking, thumbed through the pages of this cookbook once the gift was unwrapped and everybody else too flipped through the pages. This recipe caught my attention.

Ingredients

3 chicken whole thighs
Grated rind of 1 lemon
Juice from 1 lemon
2 tbsp olive oil
4 garlic cloves, crushed
2 sprigs of fresh thyme, plus extras for garnishing
1 tsp salt
1/2 tsp pepper

 

Method

1.  Prick the skin of chicken all over with a fork.
2.  Put chicken pieces into a dish, add lemon juice, olive oil, garlic, thyme, salt, pepper and lemon rind. Mix well. Cover and marinate in the refrigerator for two hours.
3.  Preheat grill or broiler.
4.  Baste in marinade and grill for about 30 to 40 minutes. Basting and turning occasionally.
5.  Garnish with thyme.

I am linking this to Little Thumbs Up

The theme for February  2014 is Lemon, 

hosted by Grace of Life Can Be Simple

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this to Cook-Your-Books #9  

 

Organised by Joyce of  Kitchen Flavours

Pears In Red Wine

Pears In Red Wine

Recipe source :  Ellice Handy Recipes ( Female Cookbook 1979 )


These pears in red wine are extremely delicious. My youngest son, YS and I like these pears very much. The cookbook recommended that we eat them with ice-cream. Ice-cream! This meant double bliss for both of us, to have chilled pears cooked in delicious red wine sauce topped-up  with ice-cream for dessert! This is definitely a treat , not an everyday treat!

We love the unique flavour of the stewed pears cooked with cloves, cinnamon and red wine. 

Yes, a very delicious treat for us!

Ingredients

1 1/2 cups red wine
3 slices lemon
3 cloves
1/2 cup white sugar
5 cm piece cinnamon bark
6 firm pears

You will require :

 Lemon

Pears

Left :  cinnamon. Right : cloves

Red wine

Instructions

1.  Place wine, lemon slices, cloves, cinnamon and sugar into a saucepan.
2.  When boiling, add peeled pears and simmer for 10 minutes.
3.  Remove pears to a bowl and continue to boil the wine for 10 minutes to reduce the quantity.
4.  Pour hot wine over the pears and allow to stand until warm, turn fruits often.
5.  Serve with ice-cream
6.  Serves 4 to 6 people.

 The ice-cream melted pretty fast in our hot weather

A wine flavoured dessert. 
Unique!

I am submitting this post to Aspiring bakers #38 : Boozy-licious! (December 2013)

hosted by Jasline of Foodie baker 

I am linking this post to Cook-Your-Books  # 7

 

Hosted by Joyce of Kitchen Flavours