Monday, 31 August 2015

Oven baked chicken bites

This is a great snack and easy to make 

I used chicken leg meat for this or you can use chicken filet.

2 pieces of boneless chicken leg remove skin and cut into bite size pieces
1 egg 
1/4 cup of milk
3/4 cup of panko crumbs
1 tablespoon of mixed herbs (I used ready mix)
2 tablespoons of grated Parmesan 
1 plastic bag
1 plate 
One baking tray 
Cooking spray 

Prepare the chicken 
Mix the panko crumbs n herbs n cheese in a plastic bag
Mix the milk n egg in a plate
Preheat the oven to 180c
Dip the chicken meat in the egg milk mixture
Then into the bag of crumbs 
Put onto the baking tray
Bake for 20 minutes
Serve with tomato sauce or chilli sauce for extra oomph!

The crumb mix 

Dip into egg milk mix

Dip into the bag of crumbs

Bake for 20 minutes

Ready to eat 

Sunday, 23 August 2015

Fried Hokkien Noodles with Udon

Easy stir fry and tasty dish I whipped up as a afternoon snack. The portion is enough for two adults but as a snack I managed to share with three persons.

I used a packet 100 gm of udon 
And 2 handfuls of hokkien noodles 
Boil these together in hot water for about 2 minutes and drain. Set aside.

A few Dodo brand fish balls. Each ball sliced into 4
Some slices of Chinese sausages ( can replace with a few prawns)
A few broccoli florets 
Half a small carrot julienned 
2 pcs of garlic minced

Sauce ingredients
1.5 -2 Chinese soup spoon of Tai Hua dark soy sauce 
1.5 - 2 Chinese soup spoon of oyster sauce
1 tsp of sugar
Some white pepper if desired 
Add in some hot water about 100 ml n mix the sauce till sugar dissolves

Heat a wok and add in about 3 tablespoons oil.
You can reduce the oil but I didn't want my noodles to stick on my wok.
When oil is hot, fry the garlic about 15 seconds
Add in the carrots, broccoli first n fry a few seconds
Add in sliced fish ball and sausages n fry a short while
Add in noodles with udon and pour seasoning over 
Mix thoroughly for about a minute
I used my chopsticks to do it 
If the vegetables look cooked, then remove noodles from wok
Serve warm
Suggestion : You can drink a cup of nice Chinese or Japanese tea with this meal.

Monday, 17 August 2015

Non bake Blackberry jam cheesecake

This chilled cheesecake incorporated black berry jam and served with a portion of blackberry jam.

Using a recipe I learnt from a cooking session I adjusted it to make this


Some ingredients

A loaf tin 
Aluminum foil to line n drape over the tin
Mcvities Digestive biscuits 8 pcs crushed to very fine
100 gm unsalted butter melted
1 teaspoon of brown sugar

350 gm of Kraft Philadephia cream cheese softened = 1.5 packets
1 tablespoon gelatin
3 tablespoon hot water 
Blackberry jam about 100 gm warmed in microwave for 20 seconds
Extra jam for topping
Chocolate chips ( up to your liking - 2 fistfuls)
Extra chips for topping
Bulla thickened cream to whip 100 gm
1/2 tsp vanilla essence 

Line the loaf tin so that you can remove the cheesecake for serving
Lift up easily

Prepare the biscuit base
Melt the butter I used microwave to help 
Takes about 30 seconds 
Crush the biscuits in a ziplock bag
Add in the brown sugar n mix 
Add in the butter n mix
Pour into the base of prepared loaf tin n use the back of a large spoon to compress the base
Chill in fridge for 30 minutes

Mix gelatin n hot water n small bowl n set aside.

If the creamcheese has softened, cut into pcs into a mixing bowl.
Use an electric beater to beat it till more creamy.
Add in the blackberry jam (watery look after warming) n vanilla essence. Mix well.
Add in the gelatin n mix well.
Add in the chocolate chips n mix well.

Wash the beaters n use clean beaters to whip up the thickened cream
It should look like this

Fold in this into the cream cheese mix

Pour the mix on top of the biscuit base already firmed up by now n level it.

Scatter more chocolate chips.

Ready to chill

Chill for 3 hours . Lift up using the foil n cut into squares to serve. Put some blackberry jam (warmed to watery n cool before use) on it before serving.

Saturday, 15 August 2015

Toasted banana and pork floss sandwich

This is a simple toast sandwich. 

I have a 3 day old banana at home. Inspired by a recipe in Facebook Plate & Palate group who used floss in a wrap, I decided to do mine with floss & banana too.

Cut a piece of bread into 2.
Slice n place some pieces of bananas onto one side of the bread
Put some pork floss onto the bananas.
Butter the other piece of bread n make a sandwich
Preheat oven to 170 .
Put the bread into a tray or aluminum foil.
Heat each side for 10 minutes till bread is crispy.
Enjoy it!
Tastes sweet n salty at the same time :)

After toasting

Char kway teow

My first plate of char kway teow. Not too bad in the looks department :)
Next time I shall add a bit more kecap manis to sweeten it a little.

I followed Noobcook's recipe please see the full recipe through this link

Below is a photo of ingredients I used

My portion is double the original recipe for 3 adults portion

I used an entire packet of kway teow 400 gm ( Fortune brand)
About 100 gm of hokkien noodles ( Sakura brand)
Some red wine lup cheong sliced thinly 
I bought Golden Palm brand - ready sliced very convenient 
2 eggs
1 stalk of chye sim cut up
2 strand of spring onion cut up 
A few garlic minced 
A fistful of bean sprouts
1 large fish cake sliced

The sauce for char kway teow 
I used Tai Hua dark sauce about 2 tablespoon
Kecap manis I used 1 tablespoon because I read wrongly should use 2.5 or 3 tablespoon 
Fish sauce 1 tablespoon
About 2 tablespoon water during frying 

Heat enough oil in the wok and fry the garlic till fragrant
Please swirl the oil around the wok so that the kway teow won't stick to wok 
Then add in the noodles, kway teow n the fish cake, lup cheong and sauce 
Quickly stir fry everything using high heat
Make sure the noodles n kway teow gets brown colour from the sauce 
I added a little water at this point
Then I added in the vegetables and bean sprouts 
Stir fry quickly till vegetables are almost cooked
Add in the eggs and stirfry till cooked
Serve warm

Ingredients in the wok

Added in vegetables 

Ready to eat!

Happy cooking!