My all time favorite pasta dish.

  Prep time: 10 minutes

  Pesto
  1 C Walnuts
  1/2 C Fresh basil leaves
  4 cloves garlic
  1/3 C Olive oil
  1/4 tsp salt
  Pinch of black pepper

Mix and blend in food processor

Grilled Chicken
3/4 lb chicken breast cut into small strips
Garlic powder, Onion powder, Dried oregano, parlsey, thyme
Seasoned salt
Ground black pepper

Heat 1 tbsp olive oil in pan over medium heat. Mix all ingredients together and cook mixture in pan on each side until brown. I like to burn the chicken a little so that it gets a little crispy on the outside.

Toss pesto with cooked spagetthi. Serve with grilled chicken. Yum.

I love Nyoya curry, not just spicy but with a hint of sour, find it more yummy and not so filling like the coconut curry.

Bought a bottle of Nyoya curry paste from Carrefour (non-halal section), find it taste good and quite handy, and most important it wouldn’t make me feel thirsty after consume it.

Very simple dish.

* some long bean or france bean, cut into 2cm lenght.
* one rice bowl of chicken (I used chicken breast).
* some chop garlic and onion.
* 1/2 can evaporated fill milk, or coconut milk as the label on the bottle suggested.

heat a table spoon of oil, brown the onion and garlic, put in the chicken, stir fry and put in the beans, stir fry for a while, add in 3-4 table spoons of the curry paste, add evaporated milk, stir till the meat and bean cook, done.

very simple isn’t it? and yummy too.

Two piece of chciken breast, sliced horizontallly to 3 or 4 thin slices.
marinate sauce —
• 4 cube of fermented beancurd 腐乳
• 2 table spoons of ginger paste (ready to use from supermarket), optional
• 2 table spoons of sugar or honey

mixed well, marinate the chicken slices for an hour or more.

heat wok with oil, deep fry the chicken breast till cook (should take long to fry, because the chicken sliced thin already).

replace the chicken to pork chop also delicious .

Marinate chicken with : 

• Oyster sauce
• Pepper
• Light soy sauce
• 2-3 lime or limau kasturi, squeeze out the juice (I love to put this)
• Ginger juice (is a MUST for me, very tasty if marinated with it)

Marinate the chicken with above ingredients ,at least 1/2 hr to 45 min, but sometimes I did not wait so long, want to get it done fast mah!

Then topping the chicken with cheese & fine chopped garlic, add some cooking oil too. Put in oven, roast till golden brown or cooked!

That’s it! Simple, yet yummy!

emm… this is a eat-full-nothing-to-do recipe, de-bone chicken drumstick wrap with spring onion and roast. and use the bone boil porridge with carrot.

Anyway, this is just an idea, you can wrap with any other veggie, next round I want to try it with cheese.

OK, first to marinate the chicken, I had used some Ina Paarman’s seasoned sea salt to marinate the meat, set aside. cut the spring onion about the leangth of the meat, then wrap the spring onion with the seasoned chicken.

brush some Lea & Perrins Worcestershire Sauce on top of the chicken. Or soy sauce.

secure the wrap with the tooth pick.

roast under 250℃ for 25 minutes, take it out, brush some sauce again, roast for 5 minutes, brush some honey on it, and roast for another 10 minutes or until the skin brown.

yummy, yummy…

2 pieces of chicken breast/boneless drumstick
2 table spoon garlic, minced.
2 table spoon shallot, thiny sliced.
1 stalk of Chinese celery (optional),
2 table spoon of soy sauce (depend how salty you want it to taste),
1 table spoon of cooking oil,
salt (optional, depend how salty you want it to taste) and pepper.
(optional) a bit of fish sauce and lime juice (or vinegar),

All mixed well.

Clean the chicken and rub some salt, steam for 15 minutes. the juice from teh steam chicken can mix with the sauce above.

This is a recipe that’s very easy to make, but calls for alot of ingredients. If you have everything, it takes about only 10 minutes to prepare and cook. It is one of my favorite things to make after a long day at work.

• 1 stick cinnamon
• 4 cardamom pods
• 2 bay leaves
• 1 small onion, chopped
• 3 cloves garlic, finely chopped
• 2 teaspoons ginger, finely chopped
• 1 3/4 lbs ground chicken or turkey
• 6 to 7 ounces fresh or frozen green peas
• 1/4 tsp tumeric
• 1 tsp garam masala
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 2 tbsp lemon juice
• ground black pepper

Heat some oil in a wok. Fry the cinnamon, cardamom and bay leaves for a few seconds. Put in the onion and fry for a little bit. Then add the garlic for a few seconds, then the ginger. Now add the ground meat and stir until all the lumps are broken up. Next, add the green peas.

If water starts to collect, you can let it boil off until dry, but stir ocassionally so the food doesn’t get burnt at the bottom. Add all the remaining ingredients and mix well. And this is what you get:

It is on the spicy side (as in strong taste, not hot spicy). I eat this quite often so it was worth it to buy all the ingredients. Let me know what you think!

Roast Chicken

You will need:

A. Marinade and seasoning

1) 3kg chicken, neck, bishop’s nose and giblets removed. (prefably fresh chicken)

2) 250 grams of Golden Churn butter

3) Salt, pepper

4) McKormick’s Mixed Herbs and Seasoned Salt

5) Two cans of Tiger Beer

B. Stuffing:

1) Portobello Mushrooms

2) I carrot, diced

3) 1 stalk of celery, diced

4) 2 onions, diced

5) Salt and pepper to taste

Serves 5

Method:

1)Marinate the whole chicken in tiger beer and brine (salt water) overnight in the fridge. This will ensure that the chicken meat does not dry out during baking. Credits goes to the Cooknengr (www.cooknengr.com/blog2) for teaching me this tip.

2) The next day, take out the chicken and pour away the tiger beer and water. Pat the chicken dry.

3) Open up the chicken’s cavity and season with salt and pepper. You may wish to add dried mixed herbs if you wish. If not, proceed to stuff the chicken with onions, celery and carrots. (Use carrots nearer to the “exit” hole because it will be closest to the heat and cooks more thoroughly.

4) Seal up the cavity by piercing the skin with two or more toothpicks.

5) Rub chicken liberally with Golden Churn Butter.

6) Season with mixed herbs, seasoned salt and pepper. If you like, squeeze the juice of a lemon on the chicken to give it extra zest.

7) Pre-heat oven to 250 degree celcius. Put chicken on tray/rack, depending on your oven. Be sure to save the juices as you can make gravy later.

8) Roast the chicken on high heat for 20 minutes. Then turn the oven to 180 degree celcius and cook for one hour.

9) Baste the chicken with its juices (dripped from the tray).

10) Poke the chicken thigh with a skewer. If the juice runs clear, the chicken is cooked.

11) Remove the chicken from the oven.

Gravy-

Fry some shredded shallots/onions in a pan. When the aroma is fragrant, add the juices from the pan.

Add a dash of white wine (if you are serving kids, omit this step) and stir the mixture.

In a separate bowl, prepare corn starch with water to thicken the gravy.

Pour the corn starch mixture into the saucepan and bring to a simmer.

Serve with the roast chicken.

This is how the roast chicken looks like:

hehhe… forgive me for the lack of presentation, as this was a family affair–so out with the fancy tableware, in comes the stainless steel ware!

• 4 chicken drumsticks
• 1/2 clove of garlic
• 1 stalk of green onion (spring onion)
• 3 table spoon cooking oil
• salt and pepper to taste

chop half clove of garlic, and one stalk of green onion, mixed with three table spoon of oil, salt and pepper to taste.

separate the skin from the fresh, and slice the flesh.

stuff the mixture underneath the skin.

apply some soy sauce on the skin, and pour a bit oil on the chicken drumsticks.

bake in 250* heat for 20 minutes, take it out, apply soy sauce again, and bake for another 15 minutes.

The garlic and green onion penetrated the meat, and the skin is salty and brown, very rich flavour.

Long winded de-tour post

I have developed my own recipe for cooking herbal chicken and like to share it with you.

Herbs:

3-4 pcs Dang Shen  2-3 pcs Dang Qui

2 pcs Shan Yao        2 pcs Huang Qi

1 handful Gou Qi       1 handful Longan

Note: You can also get the packet herbs will all the above in it, Eu Yang Sang may have it.

Others: 3-4 cloves of garlic 2 tablespoon of oil 1 cup of water Salt to taste

1. Wash the whole chicken thoroughly and dry it.

2. Wash all the herbs thoroughly and dry it.

3. Take 2 big piece of aluminum foil, place it like a “+” and place it on a glassware/Corningware dish with cover. Place the chicken on it.

4. Remove the garlic skin and chop the garlic till very fine.

5. Heat up the pot with 2 tablespoon of oil and pour the garlic in to stir fry.

6. Pour all the herbs into the pot and stir it a bit

7. Pour the 1 cup of water and wait for it to boil.

8. Add salt to taste.

9. Once boil, switch off the fire.

10. Use a tablespoon to stuff the chicken with herbs and soup.

11. Wrap the chicken nicely with the aluminum foil.

12. Place the glasssware into a big pot for double boil.

13. After 4-5 hours, it is ready to be served.

Wow, blogging this makes me hungry….