Turmeric Chicken

This is a simple and easy prepared dish. We did this with the reference of the recipe from this blogger but we used turmeric powder instead of fresh turmeric. It turn out quite nice.

Ingredients:
1 kampong chicken
1 tbsp turmeric powder
2 stalk lemon glass
8 medium onion
1 small piece belacan
6 dried chili
salt and oyster sauce

Method:
1. Blend the lemon grass and onion.
2. Stir fried the blended lemongrass and onion with turmeric powder, belacan and chili till fragrant.
3. Add in the chicken and lightly toss with the sauce.
4. Cover with lid and let it stew in low heat till the chicken cooked.
5. Add salt and oyster sauce to taste, let it simmer a while and the chicken is ready to serve.

Garnished with coriander and served with white rice. Snow White also fried celery with dried shrimp as side dish to make the lunch more complete.

Fried Seafood Spaghetti

As mentioned before fried spaghetti is a versatile dish which you can stuff anything to bulk up. This time we stuff it with mixed seafood, vegetables and fried with chili. It is very oriental taste with zest of chili hot.

Ingredients:
12 prawns
1 squid
50g mussels
200g spaghetti
mixed vegetables(carrot, lettuce, cai sim)
1 onion, wedged
4 cloves garlic, minced
3 shallots, minced
3 chili padi, minced
Sauce; mixed 1 bow of water with:
1 tbsp dark sauce
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice wine
1 tbsp dried basil
1 tbsp black pepper
sugar & salt to taste


Methods:
1. Cook spaghetti as per instructions and put aside.
2. Saute garlic, chili, onion & shallot till fragrant.
3. Add in the mixed seafood and fried till half cook.
4. Add in the vegetables and stir fried for 5 min.
5. Pour in the sauce and let it simmer for 5 min.
6. Toss in the spaghetti and simmer for another 5 minutes

Garnished with slice of cucumber and coriander and the mixed seafood fried spaghetti is ready to serve. We deep fried samosa as side dished too.

Dry Yong Tau Foo Bee Hoon 2

Originally we planned to have Thai Laksa Yong Tau Foo but then Rapunzel crave for this dry version so we have this dry Yong Tau Foo Bee Hoon for lunch instead.

As usual, deep fried or pan fired the Yong Tau Foo.

Blanch the broccoli, cai sim and bee Hoon for later used.

Scope the bee hoon into individual plate, top with the yong tau foo and vegetables.

Finally, prepare the sauces; heat the oil, saute the garlic, ginger then add in 2 cup of water mixed with dark soy sauce, oyster sauce, fish sauce & sesame oil. Thicken the sauce with starch and the sauce is ready to pour over the Bee Hoon. Garnished with fried shallot and coriander and the lunch is ready to serve.

Claypot Chicken Rice Using Rice Cooker

This is a simple one dish meal using rice cooker instead of claypot. Another signature dishes of Snow White upon Rapunzel request. It tastes as good as the claypot rice just that it has lesser burnt rice.

Ingredients:
14 chicken mid wings, marinated
1 cup of Chinese mushroom, soaked and sliced
2 cup of rice
5 slices of salted fish, fried and crushed
1 onion, minced
3 clove garlic, minced

Marinated for chicken
1 tbsp rice wine
1 tbsp oyster sauce
Salt and pepper to taste

Methods:
1. Heat the oil in a wok, saute the garlic and onion till fragrant.
2. Add in chicken stir fried till turn colour
3. Add in mushroom, a cup of water, 2tbsp dark sauce and 1tbsp light sauce.
4. Let the chicken simmer for a while till most water absorbed.
5. Washed the rice, put into the rice cooker with 2 cup of water and add in 1 tbsp dark sauce.
6. Add in the chicken and mushroom to the rice cooker and cooked.

When the rice cooked, sprinkle the salted fish over the rice. Garnished with some coriander and with cai sim (blanched and season with 1 tbsp oyster sauce) as side dish.

Curry Chicken Chinese Steam Bun

Snow White is craving for Pau (Chinese steam bun) and been wanted to try to make it. After some research from the internet, she finally did it today. It is quite successful and Babe also had fun in helping!

We have no bread machine so have to manual prepare the dough.

Ingredients

Bun:
3½ cups Hong Kong flour
1 tbsp shortening
¼ cup sugar
2½ tsp dry yeast
1 cup warm water

Fillings:
300g chicken fillet, cubed and marinate with salt and pepper
4 potatoes, cubed and steamed
1 big onion, diced
3 garlic, chopped
2 tbsp curry powder
1 tbsp curry leaves
salt and sugar to taste

Methods

Bun:
1.Put 3 cups of flour into bowl, cut shortening and stir in 2 tbsp sugar.
2.Combine the remaining 2 tbsp sugar with the yeast and add 1/3 cup of warm water, stir until yeast is dissolved.
3. Add the remaining ½ cup flour, mix well.
4. Combine flour mixture, yeast mixture and remaining 2/3 cup of water. Knead on lightly floured board for 5 minutes or till the dough is smooth and elastic.
5. Place dough in a bowl and will be ready for use in 2 hours.

Fillings
1. Heat oil in a wok, stir fried the garlic, onion and curry powder and curry leaves till fragrant.
2. Add in chicken and fried till cooked.
3. Pour in the steam potatoes and add salt and sugar to taste.
This curry chicken fillings is fried by Rapunzel.

When the dough double in size after 2 hours, rolled the dough into logs and divide the log into 14 equal portions.
Put some flour on the hand and flatten the dough with a thicker center and thin edges.
Place one tablespoon of the fillings in the center of the dough. Form the bun by pulling the dough up and around the filing. Pinch and seal like a bundle.
Place the bun on a parchment paper (we did not managed to get the paper so we used the plastic for steaming herbal chicken).

After all the buns are form leave them rest for 20-30 minutes to allow the bun to rise. Meanwhile get water to boil for steaming. Place the buns in the steamer and steam for 15 minutes.

Babe try to from a "pig" pau also but see what it turn out. ^^
The before and after steamed.........

Babe did not destroy Snow White and Rapunzel's hard work, the rest turn out just fine and looking good!

Choux with Mango Cream

We have this mango cream choux puff for dessert. It is a mouth watering dessert with sweet cream spilling out of the crispy puff, yummy!

Mango Cream
1. Whip 1 can nestle cream till creamy.
2. Gradually add in 6 tbsp sugar and beat till sugar dissolved.
3. Add in Mango puree into the cream and whipped till well combined.
4. Chill the cream in the fridge.


Choux
Ingredients:
20g butter
60ml water
35g plain flour
1 egg

Method:
1. Combined butter with water in a pot and bring to boil.
2. Add in flour and beat over heat till the mixture form a smooth ball.
3. Let it cool a little while and add in the egg.
4. Beat till the mixture becomes glossy.
5. Pipe small amount of choux pastry in 5 cm apart on baking tray.
6. Bake at 170°C for 10 minutes.
7. Cut open the puff and bake for a further 5 minutes till dry.
8. Remove and let it cool.
9. Spoon the mango cream into puff and ready to serve.

Grilled Fish & Fried Kang Kong

Another grilled fish dish which is slightly different from what Rapunzel cooked the other day. This time we used Ikan Kembong which is much cheaper and perfect for deep frying. Simply marinate the 4 Ikan Kembongs with 2 tsp turmeric powder, 1 tbsp chili powder, 1 tsp salt and 1 tbsp oil for 15 minutes or longer. Put it into the oven and grilled till golden brown.

Snow White also make dipping sauce separately to go with the fish.
Dipping Sauce:
2 tsp lemon juice
6 chili padi, minced
3 shallots, thinly slice
1 garlic, minced
1 tsp dark sauce
2 tbsp light soy sauce

The Kang Kong is fried by Babe...but with instruction from Rapunzel.:P
1. Heat the oil in a wok, stir fry the 2 clove garlic(minced) and 3 onion(minced).
2. Add 2 tbsp chili prawn paste and stir fried till fragrant.
3. Put in the stalk of Kong Kong, stir fried till slight soft then gradually stir in the leaves.
4. Add salt, sugar and fish sauce to taste.
5. Fry for another 3 minutes and the Kang Kong is ready to serve.

The crispiness of the fish and the tanginess of the dipping sauce are great combination. Eat with white rice and the fried kang kong make a perfect lunch.