三杯鸡

Always enjoy this dish outside, this cny eve I decided to try out this at my private kitchen

Preparation

1. Sesame oil - enough to cook chicken (I used half chicken) so about 2 spoons
2. Rice wine - 2 spoons (if you prefer strong smell and taste, can put more)
3. Soy sauce - 3 spoons (no water for this dish, I used these liquid to simmer the chicken)
4. Brown sugar - 2 spoons

• Sliced ginger
• Whole Peel Garlic - one clove
• Spring onion cut about 2 inches long
• Big chilli - remove seeds and cut about 2 inches long

Fry ginger with sesame oil until fragrant in a claypot

Add in garlic continue to fry

Add in chicken and stir well - make sure chicken outer layer is fully cooked

Add in the soy sauce and rice wine. Simmer

Add in brown sugar and continue to stir every min to ensure that it is not burnt

Simmer for about 20 mins, add in spring onion and chilli and stir.

Ready to serve.

This is the final product - taste yummy

Japanese Curry

This curry is so mild that even children will love it.

Ingredients:-
Chicken 500g
Onion(yellow) 1
Carrot 2
Potato 2
Butter (salted) 100g
Bay Leave
Honey 3 tbsp
Apply grated 4 tbsp
Curry powder 30g
Water 1000ml
Flour (plain)100g

Instructions:-
Cut chicken into cube and season with salt, set aside
Heat oil in pan and cook chicken till cooked
Put chicken with oil aside
Heat oil in pan and sautee onion until brown
Place water into pot, put in carrot, potato & bay leave to boil for 12 min
Heat and melt butter in pan
Add in plain flour and mix well in low heat till roux is brown
Turn off heat & add in curry powder
Remove bay leave from pot and check carrot/potato softness
Put chicken and onion into pot
Mix in the roux
Add in honey and grated apple

Papaya White Fungus Dessert

Ingredients: Instructions:

Claypot Chicken Rice

Today chanced upon an old recipe on claypot irce

Since I have some leftover chinese sausages from CNY, thought i made this dish for lunch as both boys at home luv chinese sausages.

this pic is after cooking rice and putting chicken meat & ingredient on top.

this is when I added in the vegetables, the meat is almost cooked

this shows the final product....slurp*

Click here for my Recipe

Enjoy cooking!

Recipe for claypot chicken rice

Ingredients:

• 2 Fresh Mushrooms (sliced)
• 1 Chicken drumstick/maryland (cut into 4 pieces or so)
• 1 cup rice
• 1.5 cup water
• 5 pieces of chinese sausages (sliced)
• a handful of chopped spring onion
• a spoonful of shallots
• xiaobai cai (vegetables)

Marinating Sauce

• 2 tbsp cooking oil (i used light olive oil)
• 1 tbsp sesame oil
• 1 tbsp oyster sauce
• 1 tsp chopped ginger
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp light soya sauce
• 1 tbsp dark soya sauce

Method:
Mix the above sauce together
Wash the chicken clean (i prefer to use hotwater to wash)
Drain the chicken pieces, pour in the sauce, mix well and set aside.
    *try to prepare this about 1hr in advanced if time permits
Wash & drain one cup of rice, add 1.5 cups water inside claypot.
Cook the rice over medium fire in the claypot for about 15-20mins.
Placed the marinate chicken pieces onto the top of the rice.
Placed the chinese sausages over the chicken.
Placed the mushroom next.
Cook over medium fire for 20mins.
Boil the xiaobai cai.
Placed them on top of the dish.
Follow by small fire for 20mins.
Ready to serve with sprinkle shallots and spring onion.

See next post for pictures.

Chiffon Cakes

been a while since i last join a classwas too busy tied up with other things (cooking) beside baking...
finally found a chiffon class to attend...so happy...waited about 3 weeks for it...

things i learnt in this class
-light light light
it is impt when making chiffon, dont just think that by replacing a ingredient (flour/sugar) with something slightly heavier is no big deal...
- critical sugar
most pple thot they wanted a healthier choice, hence cut down sugar so that the cake will not be so sweet...u can do that with lapis but not with chiffon
-cooking of coconut milk
patience is impt

-ingredients at room temperature before mixing

orange chiffon by instructor (Valerie)

Pandan Chiffon Cake

Trying to recall the steps and note them down before i embark on the process myself:-

Ingredient A add in procedure
pandan juice
cooked coconut
oil
vanilla essence
flour (seive in)
sugar (last)
hmm....miss out on egg yolks ....uh-oh...

can mix sugar with cream of tartar

when come to folding egg whites with mixture A
always end up in egg whites bowl to ensure fully fold batter
use upright circular motion to fold the batter