Cardamom Honey Chicken

I wanted to cook something a little more western last week. Hence, I decided to searched for some easy,yet not too difficult recipe for me to try.I chance upon Simply Recipe for Cardamom Honey Chicken that doesn't require too many ingredients and steps to cook.

Sherry was a little harder to look as it's not available at many liquor shop like Cold Storage,Ben's Supermarket.I tried my luck at Tong Woh,which offers quite reasonably priced wines/liquors and voila,I found it there.That place has not failed me so far when it comes to looking for a specific type of wine for cooking.

Do read my notes at the end of the recipes on the changes that I have made.

INGREDIENTS

Marinade

• 4 tbsp honey
• 2 tbsp sherry
• 1 teaspoon cardamom seeds,ground
• 1 teaspoon peppercorns,ground

Chicken

• 6 chicken breasts,or one whole chicken,cut into parts
• 2 tbsp olive oil
• 1 lemon,thinly sliced
• Salt and pepper

STEPS

If a recipe calls for ground cardamom,it is best to start with whole pods.Break the pods open to release the seeds and pour it into a small bowl.Then,use a grinder to grind the cardamom seeds and the peppercorns.

1.Preheat the oven to 390F.Pour in the honey and stir it together with sherry,cardamom and peppercorns.Place the marinade and chicken in a large bowl and coat the ingredients over the chicken.Cover the top and let it sit at room temperature for 30 minutes.

2. Heat olive oil in a large frying pan at medium high heat.Sear the chicken,skin side brown,until golden.

3. Place lemon slices on the side of the roasting pan.Lay the chicken pieces on top.Brush it with marinade.Season generously with salt and pepper.Place it in the oven and bake until done.Remove from oven and let rest before serving.Pour out drippings from the pan into a gravy boat for gravy.

4. Serve with rice or mashed potatoes.

NOTES:

• After I had finished cooking,I found the sauce a tad too dry.I would suggest that you increase the tablespoon for marinade to at least 6-8 for honey and 6-10 for sherry,if you prefer more sauce.
• If you are cooking for a family of 4,6 pieces of chicken breasts may be too much.I bought 4 from the wet market and there's more than enough for us.
• I replaced olive oil with sunflower oil as some of the non-stick pan might not work well for olive oil to cook the chicken skin.
• Basically,my first recipe,the meat wasn't too dry and I pair it off with fresh salad (honey and olive oil) and rice.

Garlic Bread

INGREDIENTS

• 1-2 loaves of Italian or French loaf
• 1/2 cup (1 stick) unsalted butter, softened
• 2 or more large cloves of garlic, smashed and minced
• 1 heaping tablespoon of freshly chopped parsley
• 1/4 cup freshly grated Parmesan cheese (optional)

STEPS

1.Preheat oven to 350F.

2. Cut the bread in half,horizontally.Mix the butter,garlic and parsley together in a small bowl.Spread butter mixture over the two bread halves.Place on a sturdy baking pan (one that can handle high temperatures,not a cookie sheet) and heat in the oven for 10 minutes.

3. Remove pan from oven.Sprinkle Parmesan cheese over bread if you want.Return to oven on the highest rack.Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling.The bread can easily go from un-toasted to burnt.

4. Serve immediately.

Deep Fried Chilli Fish

INGREDIENTS

• 2x500g(1lb)whole fish such as bream,snapper,cod,haddock,white grouper.
• 4 red chillies, chopped
• 4 fresh coriander roots
• 3 cloves garlic, crushed
• 1 teaspoon black peppercorns,crushed
• vegetable oil for deep-frying

Red chilli sauce

• 2/3 cup (179g, 5 1/2oz) sugar
• 8 fresh red chillies, sliced
• 4 red or golden shallots, sliced
• 1/3 cup (90ml,3fl oz) coconut vinegar
• 1/3 cup (90ml,3fl oz) water

STEPS:

1. Make diagonal slashes along both sides of the fish. In a food processor, place chopped chillies, coriander roots, garlic and black peppercorns and process to make a paste. Spread mixture over both side of fish and marinate for 30 minutes or more.

2. In a saucepan,place the sugar,sliced chillies,shallots,vinegar and water.Cook,stirring,over a low heat until sugar dissolves.Bring mixture to simmering and simmer,stirring occasionally,for 4 minutes or until sauce thickens.

3. Heat vegetable oil in a wok or deep-frying pan until a cube of bread dropped in browns in 50 seconds.Cook fish,one at a time,for 2 minutes each side or until crisp and flesh flakes when tested with a fork.Drain on absorbent kitchen paper.Serve with chilli sauce.

NOTES:

1. Put less red chilli, maybe 4 fresh ones and more shallots,6-7 pieces.

2. I replaced coconut vinegar with normal vinegar as unable to find at all.

Garlic Pepper Chicken

Serve 4 person

INGREDIENTS

• 2 teaspoons vegetable oil
• 4-6 cloves garlic, crushed
• 1 teaspoon black peppercorns, crushed
• 4 chicken breast fillets, sliced
• 1/2 cup (125ml, 4fl oz) chicken stock
• 4 tablespoons dry white wine
• 1 tablespoon soy sauce
• 155g (5oz) young english spinach leaves

STEPS

1. Heat oil in a wok over medium heat. Add garlic and black peppercorns and stir-fry for 1 minute or until garlic is golden.

2. Stir in stock, wine and soy sauce. Bring to simmering and simmer

for 4 mins or until sauce reduces by half.

3. Arrange the leaves on serving plates and top with chicken mixture.

NOTES:

• For dry white wine, can get Moscato from Tong Woh.If you want more winey taste, can pour a little more.
• I replaced english spinach leaves with young cabbage

Hot-and-sour Soup

INGREDIENTS

• 6-10 dried Chinese mushrooms, soaked in warm water
• 115g/ 4oz pork or chicken
• 1 packet tofu
• 50g/ 2oz sliced bamboo shoots, drained
• 600ml/ 1 pint/ 2 1/2 cups stock
• 15ml/ 1 tbsp Chinese rice wine or dry sherry
• 15ml/1 tbsp light soy sauce
• 15ml/ 1 tbsp rice vinegar
• Salt and ground white pepper
• 15ml/ 1 tbsp cornflour paste

STEPS

1. Wash the mushroom and discard the stalks. Thinly sliced the mushrooms, meat, tofu and bamboo shoots.*

2. Pour in the water and boil it. Then, add the stock till it melted.

3. Once boil, pour all the shredded ingredients and boil it and later simmer it.*

4. If using soft tofu, pour it in last. Add the wine, soy sauce and vinegar.

5. Add the cornflour paste, stir until thickened and season it with pepper and salt.

6. After that, pour in the tofu and stir it gently.

NOTES:

I made some changes to the recipe

• I replaced chinese mushrooms with button mushrooms
• I used the soft tofu instead of the hard tofu
• I replaced rice vinegar with black vinegar
• *If using chinese mushrooms, soaked, dry and then discard the hard stalks.

Szechuan Spicy Tofu

INGREDIENTS

• 1-3 packets tofu
• 1-2 leek
• 45ml/3 tbsp vegetable oil
• 115g/ 4oz minced beef
• 15ml/ 1 tbsp black bean sauce
• 15ml/ 1 tbsp light soy sauce
• 5m/ 1 tsp chilli bean sauce
• 15ml/ 1 tbsp Chinese rice wine or dry sherry
• About 45-60ml/ 3-4 tbsp stock of water
• 10ml/ 2 tsp cornflour paste
• Ground Szechuan peppercorns, to taste few drops of sesame oil

STEPS

1. Cut the leek/celery into small pieces and tofu.

2. Preheat and add the oil. When hot, stir-fry the minced beef until the color changes, then add the leek/celery and black bean sauce.

*Add the soy sauce, chili bean sauce and rice wen. Stir it (If you are using soft tofu)

3.Add the stock or water, bring it to boil and braise for 2-3 mins.

4. Stir in the cornflour paste and cook, stirring until thickened.

5. Pour in the tofu and stir it gently and season it with szechuan/ black peppercorn, sprinkle sesame oil (if you want to) and serve.

NOTES:

Some of the changes I made

• I used the soft tofu instead of the hard tofu,which is possible too but to pour it at the end before you serve and stir it gently to avoid breaking it.
• I replaced leek with celery.
• As I was unable to find Szechuan peppercorns, I replaced it with black peppercorn.
• If you are using hard tofu, then you can fill a wok with boiling water,add the tofu cubes and bring back to boil. Cook for 2-3 mins to harden. Remove and drain.

Mustard-Soy Minute Steak

Serves 4

Prep Time 15 Mins

Cooking Time 5 mins

INGREDIENTS

• 6-8 x 100g sirloin or rump or fillet steaks
• 4 tbsp mustard
• 6 tbsp light soy sauce
• Spring onion for garnishing (optional)
• Sprinkle some pepper to add to taste too

STEPS

1. Mix mustard and soy sauce together for marinade.

2. Marinate steaks for 10 minutes and pan fry for 30 seconds on each side.

3. Remove and serve on steamed rice with a garnishing of spring onions.

Aglio Olio Recipe

One of my favourite spaghetti.

INGREDIENTS

• 3 button mushrooms, cut to small chunks (or sliced thinly, if you prefer)
• Fresh basil, oregano, thyme (if cooking without any added ingredients)
  
• Breadcrumbs (if cooking without any added ingredients)
• 13oz of dried spaghetti
• 1/2 cup of olive oil
• 4 garlic cloves, finely chopped
• 2 tablespoons of fresh parsley, finely chopped
• Salt and freshly ground black pepper to taste
  

Spicy Shrimp:

• 1 kg jumbo shrimp, peeled and deveined
• 1 lemon, juiced
• 1/4 cup chopped flat-leaf parsley (a couple of handfuls)
• 1 teaspoon crushed red pepper flakes
• 4 cloves garlic, crushed and peeled
• coarse salt, about 1 teaspoon
• 2 tablespoons ( a couple of generous drizzles) extra-virgin olive oil

STEPS

1. Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.

2. Heat a large, non-stick skillet over medium high heat, then add half of the shrimp. Cook shrimp for 3 mins until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.

Pasta Cooking Instructions

1. Bring a large saucepan of salted water to a boil and add the spaghetti. Stir well and boil rapidly for 8 minutes or until the pasta is al dente.

2. Meanwhile, combine the oil, garlic and chili in a small saucepan. Cook over a low heat for 7-8 minutes to allow the oil to absorb all the flavors. The garlic should become golden brown but don't allow it to burn.

3. Drain the cooked pasta and return it to the large saucepan over a very low heat. Make sure it's not a high heat because you don't want to dry out the pasta. Pour the oil mixture over the pasta and add the parsley. Mix thoroughly so all the pasta is well coated with the oil. Season with salt and pepper to taste and serve immediately.

Mac and Cheese

I decided to cook my favourite of all time since I was a kid,"Mac and Cheese".

Serve 2 person

INGREDIENTS

• Macaroni (1-2 large cups), cooked and drained
• Mozzarella Cheese (5-10 pieces)
• 1/2 teaspoon dry mustard
• 2 tablespoon cornstarch
• 1 can Nestle Carnation Evaporated Milk
• 1 cup water
• 2 tablespoon butter or margarine
• Salt
• Ground Black Pepper

STEPS

1. Combine cornstarch,salt,mustard and pepper in medium saucepan.Stir in evaporated milk,water and butter.Cook over medium-heat,stirring constantly,until mixture comes to a boil.Remove from heat

2. Cook and drained the macaroni.

3.Stir in the cups cheese until melted.Add macaroni,mix well.

Grandma's Recipe: Sambal Prawns

I have always liked one of my family's recipe,that my grandma taught my mum.Her sambal prawns was always super HOT and SPICY and sourish too.Obviously,after married,I have more flexibility and space for trial and error in cooking,which my hubby and in-laws didn't mind.

As I begin to get comfortable and eager to cook,I opted for this dish after cooking few soups as a beginner and a pasta. All of these will be blog later on.

Note that the measurement isn't exact as it was handed down when my mum was verbally taught in the kitchen.

Serves 4 person.

INGREDIENTS

• Small red onions (8-10 pieces)
• Cloves of garlic (8-10 pieces)
• Dried red chillis (14-20 pieces)

Depending how spicy you want your sambal to be

• Turmeric-fresh or powder form (1/2 teaspoon)
• Assam-seed or fruit although I prefer with seed (5-8 pieces)
• Medium sized prawns (1 kati or 1 kg)

This is up to you how much of prawns do you want to cook

• Lemongrass (2 small stalks).
• Slice it into smaller pieces.

STEPS

1.Boil some hot water and place the dried chillies into a bowl with the hot water in it.

2.Cut the onions,lemongrass,garlic into smaller pieces.

3.Peel off the shell prawns and head and intestines.

4.Grind the red chillis,include the seed,lemongrass,onions and garlic into fine pieces.

5.Prepare the assam juice.

6.Heat up the wok with oil.After that,pour in the sambal until it smells fragrant.

7.Pour in the assam juice, tamarind, add some sugar and salt.

8.Pour in the prawns and cook it.

NOTES

1. Put more dried red chilies for its spiciness and assam juice, pour little first and then taste. You do not want the assam to overpower the spiciness.