Thursday, November 29, 2012

Crispy Sweet And Spicy Chicken


This Crispy Sweet And Spicy Chicken is one of my favorite items in the menu of a local gastro pub. The chicken is lightly battered and fried until crispy golden brown. Toss some Thai sweet chili sauce, some fried egg roll crisps, and top if off with some sesame seeds. Simply delightful!

Crispy Sweet And Spicy Chicken

Ingredients

2 Pieces /350 g Skinless and boneless Chicken Breast, lightly pounded and cubed (about ¾-inch pieces)

1 Egg
1 Tbsp Soy Sauce
A pinch of Sea Salt
A few dashes of White Pepper

2 ½ Tbsp Corn Flour
1 Cup Fried Egg Rolls Crisps (about 2 pieces egg roll wrappers, cut into small triangles or squares) Click here for the recipe
Peanut Oil, for frying
2 tsp Roasted Sesame Seeds
Sauce
2 Cloves Garlic, chopped
½ tsp Minced Ginger
½ Cup Thai Sweet Chili Sauce
2 Tbsp Sriracha
2 Tbsp Water
½ tsp Sesame Oil

Method

Marinade the chicken pieces with egg, soy sauce, sea salt, pepper, and corn flour for about 15 minutes.

Combine the sauce ingredients in a small bowl; set aside.

Heat enough oil for deep-frying to 350-380˚F. (Medium to high heat) Add the chicken and deep-fry until it is crisp and golden, about 2 ½ to 3 minutes. (If you are deep-frying in a wok with a relatively small volume of oil, fry the chicken in batches.) Remove the chicken with a slotted spoon and set aside. Pour the oil into a heatproof container, and clean the wok if necessary.



Return the wok to a medium heat with 1 Tbsp of the oil. Toss in the ginger, garlic and stir-fry for a few seconds, then add sauce, stirring as it thickens. Tip in the chicken and fried egg roll crisps; stir to coat it in sauce. Top with some roasted sesame seeds and serve.

Monday, November 26, 2012

Gluten Free Banana Pancakes


This Gluten Free Banana Pancakes recipe gives you light and fluffy pancakes that're great for those on a gluten-free diet. My kids really enjoy these healthy pancakes as an after-school snack. The batter is made with a combination of rice and mung bean flour, bananas, and almond milk. Try it!

Gluten Free Banana Pancakes

Ingredients

2 (about 350 g) Bananas, mashed

1 Cup/120 g Rice Flour
½ Cup/50 g Mung Bean Flour
2 Tbsp Sugar
½ tsp Sea Salt
1 tsp Baking Powder
2 Eggs, Lightly Beaten
¾ Cup Almond Milk
2 Tbsp Melted Unsalted Butter

Vegetable Oil, for greasing
2 Bananas, thinly sliced, optional
Confectioners’ sugar for dusting, optional
Maple syrup for serving, optional


Method

In a large bowl, combine the flours, sugar, sea salt, and baking powder. Mix in the bananas, eggs, and almond milk, melted butter, and stir until the batter has no lumps of flour remain. (If the batter is too runny, add another tablespoon of rice flour)



Lightly grease the griddle or a non-stick pan with oil. Ladle about 3 tablespoons batter onto the griddle for each pancake and place 3 to 4 slices of bananas on top, if using. Cook until bubbles form on top and the batter is set. Using a spatula, flip the pancakes and cook until golden brown on the other side. (Grease the griddle again before frying another pancake.)

Serve the pancakes warm with confectioners' sugar and maple syrup, if desired.

Makes about 20 small pancakes

Sunday, November 25, 2012

Fried Egg Roll Crisps


These are fried egg roll wrapper crisps. It’s great as a snack, topping for soups, salads, congee, etc. A really versatile garnish that's simple to make and you can fry a large batch and store in an airtight container for later use.


Fried Egg Roll Crisps

Ingredients

1 Packet (1 lb) Egg Roll Wrappers (about 22 pieces), cut into thin strips
Peanut Oil, for deep-frying
Sea Salt

Method

Heat oil to about 325˚F, and deep fry egg roll strips until golden brown. Remove from the oil, shake off any excess oil, and place on a plate lined with paper towel. Sprinkle some sea salt, if desired. Let cool completely before storing them in an airtight container.

Wednesday, November 21, 2012

Grilled Turkey Sandwich With Basil Aioli


I made this Grilled Turkey Sandwich With Basil Aioli after sampling a similar sandwich at a nearby café recently. The combination of provolone cheese, fresh sliced tomatoes, and homemade basil aioli made this simple and yet healthy sandwich truly appealing and comforting on any day. Try it with whole wheat, or a bread of your choice.


Grilled Turkey Sandwich With Basil Aioli

Ingredients

4 Slices of Roasted Turkey Breasts
4 Slices of Tomatoes
2 Slices of Provolone Cheese
4 Slices of Whole Wheat Breads
Extra-Virgin Olive Oil
Some Basil Aioli, recipe as follow

Basil Aioli
2 Cloves of Garlic, peeled
A small handful of Fresh Basil Leaves (about 20 leaves)
1 Egg Yolk

Zest of 1 Lemon
5 Tbsp Extra-Virgin Olive Oil
Sea Salt

Freshly Ground Black Pepper

Method


Basil Aioli: Place the garlic, basil leaves, egg yolk, lemon zest, olive oil, a little salt, and a few grinds of pepper in the bowl of the processor fitted with the steel blade and blend well. When the aioli is emulsified and all the oil has been absorbed; scrape it into a bowl and adjust the seasoning to taste with salt, and pepper

To assemble the sandwich: Place a cast-iron skillet pan over medium to high heat. Lightly brush one side of slice of bread with olive oil. Top two slices of bread with cheese, and place the breads (oiled side down) on the skillet until they are toasted, and the cheese has melted. Remove the toasted bread slices, layer the turkey slices on top of the cheese, spread some basil aioli, tomatoes, season lightly with salt and pepper, and cover with the other slice of bread. Press the sandwich firmly, cut into half and serve immediately.

Serves 2






Tuesday, November 20, 2012

Malaysian Stir-fry Kam Heong La La or Clams


This is my recipe for the popular Malaysian Stir-fry Kam Heong La La or Clams. I had posted the crabs version a few years back. So, I thought I should share the delicious clams version with you now. One of my readers wrote to me recently, lamented that she had used clams instead with the same recipe; but, it did not turned out quite the way she had expected. The whole dish turned out like clam shell soup! Well, don't get disheartened. In order to achieve the luscious spicy fragrant sauce for this dish, all you need to do is to quickly blanch the clams, shake and drain off all excess water before tossing them into the sauce. This method will prevent the sauce being too watery. That's all to it. If you like spicy clams, then give this recipe a try.

Malaysian Stir-fry Kam Heong La La or Clams

Ingredients


600 grams Savoury Clams, soaked with cold water

1 ½ Tbsp Dried Shrimps, soaked for 10 minutes and drained
3 Shallots, chopped

3 Cloves Garlic, chopped
1/2 tsp Chopped Ginger
6 to 8 Thai Bird’s Eye Chilies, chopped

3 Sprigs of Fresh Curry Leaves

1 Tbsp Fish Curry Powder
1 tsp Coarsely Ground Black Peppercorns

1 ½ Tbsp Dark Soy Sauce

1 Tbsp Oyster Sauce

2 tsp Sugar

2 Tbsp Peanut Oil

Method



Scrub the clam shells, rinse thoroughly in cold water,and drain well. Add enough water into the wok and bring to a boil over high heat. Add in the clams and once the shells about to open, transfer to a large colander and shake off excess water.

Rinse the wok, and reheat with the peanut oil on medium to high heat. Cook the dried shrimps until crisps. Then toss in the shallots, garlic, ginger, chili, curry leaves, curry powder and cook until the mixture is golden in color and fragrant.

 Then add the coarsely ground black peppers, dark soy sauce, and oyster sauce, sugar and give the mixture a quick stir. Mix in the clams and stir until well combine and season with salt if necessary. Serve immediately.


Sunday, November 18, 2012

Baked Buffalo Chicken Nuggets


Baked Buffalo Chicken Nuggets

Ingredients

2 Pieces (360 grams) Boneless & Skinless Chicken Breast, lightly pounded and cubed (about 1 ½ inch)
Sea Salt
Black Pepper
¼ Cup All-Purpose Flour
2 Eggs, beaten
1 Cup Panko Breadcrumbs

Hot Sauce
4 Tbsp Unsalted Butter
4 Tbsp Hot Sauce
1 Tbsp Apple Cider Vinegar
1 tsp Cayenne Pepper
½ tsp Sweet Paprika
¼ tsp Garlic Powder
¼ tsp Black Pepper

Method

Preheat the oven to 375˚F. Line a large baking pan with tin foil.

Season the chicken cubes with sea salt, and black pepper. Toss the seasoned chicken cubes with the flour, then into the beaten eggs and coat with Panko breadcrumbs making sure that all the nooks and crannies are covered. Arrange coated chicken cubes in a single layer.

Drizzle a little oil on top of the chicken and bake for about 15 minutes on each side.

Meanwhile make the sauce. Melt the butter in a small saucepan; add hot sauce, vinegar, cayenne pepper, sweet paprika, garlic powder, and pepper. Stir to blend.

Remove the baked the chicken from the oven. Brush the chicken cubes with the hot sauce, and bake for another 5 to 6 minutes. Then turn over the chicken and brush the other sides. Return to the oven for another 5 to 6 minutes. Let cool slightly and serve warm.

Thursday, November 15, 2012

Thai Chicken Larb/Larb Gai


This Thai inspired Chicken Larb or Larb Gai is a sour, spicy, and refreshing meat salad. There are variations of Larb, it can be pork, beef, or duck. This is a perfect dish when you want something quick, light, and yet healthy. The only thing you have to cook is the ground chicken, which takes just a few minutes to cook. Once that is done, just mix in with all the chopped and sliced greens, herbs, sauces, and serve with plenty of crisp lettuce.


Thai Chicken Larb/Larb Gai

Ingredients



300 g Ground Chicken Thigh
A few shake of Chili Flakes
1 ½ Tbsp of Peanut Oil
Sea Salt, to taste
Freshly Ground White Pepper

Sauce
3 Tbsp Fish Sauce
3 Tbsp Lime Juice
1 Tbsp Melted Palm Sugar

Herbs/Greens
½ Red Onion, peeled, halved and thinly sliced
4 Tbsp Chopped Fresh Mint Leaves
2 Small Cucumbers, diced
4 to 5 Tbsp Chopped Fresh Corianders
2 Red Chilies, seeded and finely sliced
A Handful of Thai/Asian Basils, finely sliced
1 Large Iceberg Lettuce, halved, rinsed, dried and chilled


Method


Heat peanut oil in a skillet, over medium-high heat and add in the ground chicken. Cook until the chicken are no longer pink in color and season with a few shake of chili flakes, sea salt, and pepper. When the chicken is fully cooked, transfer it into a large mixing bowl. Mix all the ingredients together, except the lettuce, and adjust the seasoning with additional, lime juice, sea salt, and pepper. Let the mixture stand for about 20 minutes. When ready to serve, spoon some chicken mixture into lettuce crisp, wrap it up, and enjoy.



Sunday, November 11, 2012

Meatloaf Sandwiches


I made this tasty meatloaf with ground beef and caramelized vegetables. It is another good way to get lots of veggies into your kids diet. The meatloaf is very flavorful and it's great when served with toasted baguette or rolls as a sandwich, topped off with some cheese of your choice. Yum!

Meatloaf Sandwiches

Ingredients

2 lbs Ground Beef
1 ½ Tbsp Olive Oil
1 Red Onion, halved and sliced
2 Carrots, peeled and sliced
2 Bell Peppers, halved and sliced
3 Cloves Garlic, peeled and coarsely chopped
2 Eggs
¼ Cup Breadcrumbs
½ tsp Chili Flakes
2 tsp Sea Salt
½ tsp Ground Black Pepper
1 tsp Italian Seasoning
1 Cup BBQ Sauce
12 Rolls or 2 Baguette, toasted
12 Slices of Cheddar Cheese

Method

Sauté onion, carrots, peppers, and garlic in a skillet until all the vegetables are cooked and caramelized. Let it cool slightly, and puree in a food processor or a blender.

In a large bowl, combine the ground beef; mix vegetable puree, eggs, breadcrumbs, chili flakes, sea salt, black pepper, and Italian seasoning. Knead the mixture well until the entire ingredient is well blended. Transfer the beef mixture into a non-stick loaf pan and refrigerated for about 3 hours, or overnight.

When ready to cook, preheat the oven to 350˚F. Loosen the loaf with a small knife and flip it over in a baking pan lined with parchment paper. Brush the top with BBQ sauce and bake in the oven for about 1 hour. Pour off all the excess fat and let stand for 10 to 15 minutes before serving.

Makes 12 Sandwiches


Thursday, November 8, 2012

Smoked-Rice Salad


Has anyone tried cooking with smoked rice? If not, I would like to encourage you to give it a try. The rice has an unique smoky flavor and it tastes fantastic. I made this Smoked Rice Salad with shrimp, peppers, cucumbers, scallions, scallions, and lime juice dressing. This salad can be served at room temperature or cold, straight from the fridge. It's a colorful and fresh clean-tasting salad which is I am sure you will enjoy!


Smoked-Rice Salad

Ingredients

1 ½ Tbsp Olive Oil
1 Yellow Onion, finely chopped
2 Cloves Garlic, chopped
2 Cups (400g) Smoked Long Grain Rice
600 ml Chicken Stock

250 g Frozen Cooked Shrimps, thawed
4 Mixed Colors Bell Peppers, small diced
2 Japanese Cucumbers, small diced
2 Serrano Chilies, seeded and finely sliced
3 Stalks Scallions, finely sliced
5 Tbsp Chopped Fresh Corianders

Lime Juice Dressing
Juice of 1 ½ Lime
1 tsp Ground Cumin
3 to 4 Tbsp Extra-Virgin Olive Oil
Sea Salt
Freshly Ground Black Pepper

Method

Heat the oil in a pan and sauté the onion and garlic on moderate heat until sticky, fragrant, and golden in color. Then add the rice, give it a good stir, and season with sea salt and pepper. Transfer the rice into a rice cooker, add chicken stock and cook as per the cooker instructions.

Meanwhile, combine the shrimps, peppers, cucumber, chilies, scallions, coriander, and the lime juice dressing in a large mixing bowl. Fluff the cooked rice and toss into the vegetable and shrimp mixtures. Stir the rice salad well, and season with salt and pepper, if necessary.


Monday, November 5, 2012

Chinese Roasted Soy Sauce Chicken With Ginger and Scallion Sauce


My kids just love this Chinese Roasted Soy Sauce Chicken With Ginger and Scallion Sauce. They enjoy this simple and tasty roast chicken with steamed rice, some cucumber slices, and a stir-fry vegetable. By the way, the adults at home love this simple meal too. Try it, enjoy! :-) 


Chinese Roasted Soy Sauce Chicken With Ginger and Scallion Sauce

Ingredients

2 Pieces Chicken Breast
2 Pieces Chicken Legs
½ tsp Ground Ginger
½ tsp Ground Sichuan Peppercorn
2 Tbsp Honey
3 Tbsp Soy Sauce
½ Tsp Chili Flakes
1 Tbsp Peanut Oil

Ginger And Scallion Sauce
½ Tbsp Chopped Ginger
4 Scallions, thinly sliced
1 Green Chili, seeded and finely chopped
1 Clove Garlic, peeled and finely chopped
¾ tsp Sea Salt
5 to 6 Tbsp Peanut Oil

Cucumber Slices
Steamed Rice

Method

Marinate the chicken with ground ginger, Sichuan peppercorn, honey, soy sauce, chili flakes, and peanut oil for about 2 to 3 hours.

Make the sauce: In a small saucepan and heat the peanut oil. When the oil is hot, switch off the heat and mix in the ginger, scallions, chili, garlic, and sea salt. Stir well to combine and set aside.

Preheat the oven to 400˚F.

Remove the chicken from the marinade, and place in a roasting pan. Roast the chicken in the oven for 20 minutes. Turn the chicken pieces over and roast for another 25 minutes or until the chicken is tender. Remove the chicken from the oven and let it rest for 10 minutes before serving.


Thursday, November 1, 2012

The Ultimate Baked Potato Salad


This delicious and hearty baked potato salad is loaded with crispy bacon, cheese, onion, pepper, and olives. I have also added a bit of roasted garlic and replaced the usual pork bacon with organic turkey bacon instead. Try making this, it's a great tasting salad!


The Ultimate Baked Potato Salad

Ingredients



2 lbs Yellow Flesh Potatoes, cooked, cubed
1 Pack/8 oz Sargento® Traditional Cut Shredded Mild Cheddar Cheese, divided
1 Cup Mayonnaise
1/3 Cup Chopped White Onion
2 Cloves Roasted Garlic, finely chopped (optional)
1/3 Cup Crispy Cooked Bacon
1 Small Red Bell Pepper, small diced
½ Cup Sliced Black Olives
Freshly Ground Black Pepper

Method



Preheat the oven to 350˚F.

Place the potato cubes in a greased baking dish. Combine 1 ½ Cup cheese, mayonnaise, onion,garlic, black pepper in a small bowl; spread the mixture over the potatoes and sprinkle with bacon, peppers, and olives.

Bake the potatoes for about 30 minutes, or until bubbly. Top with remaining cheese, and bake for another 5 minutes.

{Recipe adapted from Sargento}
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