Grilled Chicken

Ingredients

6 Chicken wings 

1 tbsp Dark Soy Sauce

1 tsp Brown Sugar

2 tbsp Light Soy Sauce

1 tbsp Oyster Sauce

Direction:

1) Cut the wings into 3 portions for easy cooking. Discard end tip. Pat Dry.

2) Marinate chicken with the rest of the ingredients for at least 3hrs or overnight

3) Arrange chicken on wire rack with foil-lined tray beneath. Bake @ preheated oven of 200°C 

for 25 minutes or until chicken pieces turns golden brown, turning once halfway.

*Adjust the portion of ingredients as preferred.

Mommy's Fried Noodles Recipe

Ingredients:

Egg Noodles / Instant Noodles
Any Leafy Vegetable (prefer chye xin)
Shallots
Pork Slices
Soy Sauce

Oyster Sauce
Prawn (de-shelled)
Pacific Clam  / Abalone (can)
Hot Water

Directions:

1) marinate pork slices with a little corn flour and soy sauce.
2) Bring water to boil and blanch noodles & vegetables. Drained and set aside.
3) Fry shallots till fragrant. Remove from pan and set aside. Leave some oil in pan
4) Add in Pork slices and fry until 70% cooked. Add in soya sauce and oyster sauce.
5) Add in Prawn and cook until 70% cooked
6) Add in some hot water and bring to boil
7) Add in noodles and vegetable
8) Mix well, add in pacific clam or abalone slices. Add in soy sauce or more oyster sauce to adjust taste.
9) Cover lid and leave to simmer till water is absorb by noodles.
10) Garnish with fried shallots

An alternative: use instant noodles instead of egg noodles. equally good!
^^

Curry Chicken Wings

Ingredients:

8 medium size chicken wings

1 tsp salt

60gram shallots

2 large garlic ~ approx 10gram

1/4 cup oil

2 lemon grass (white portion, lightly smashed)

50gram Curry Chicken Powder (1 small packet)

10gram Chilli Powder or how spicy you like it to be

200ml thick coconut milk

3 medium size russet potato

some sugar for seasoning

a little cornflour

Method:

1. massage chicken wings with salt before rinsing it off.

2. Mix water with Curry Powder and Chill Powder with a little water and mix it to form a thick mixture

3. Fry chopped garlic and shallots until fragrant and slightly golden

4.  Add in curry powder and chill powder mixture and continue frying until well mixed and fragrant. Add in lemongrass

5. Add in chicken and cook until its partially cooked. You may tell by looking at the skin

6. Put in the coconut cream which forms at the top layer of the coconut milk and simmer until milky color disappear before adding in 

Tom Yum Baked Chicken

This Thai inspired dish is well loved on our dinner table and its so easy to make even for weekday dinners because I used instant tom yum paste. Adapted the recipe from thaifood.about.com and note that I altered the original recipe for quite a bit to suit my taste and how our oven in Singapore works.

Prep Time: 15mins

Cook Time: 25mins

Serves: 3-4

Ingredients:

- 10 chicken wings (approximately 800grams)

- 2 stalks lemongrass (minced)

- 1 packet of instant tomyum paste
(i used Dancing Chef but you can probably get other brands off the shelves)

- 1tbsp fish sauce

- 1 tsp cooking oil (optional)
- some lime juice (optional)

Preparations:

1. wash the chicken wings and pat dry

2. mix the rest of the ingredients well and coat evenly on chicken wing

3. chill marinated chicken wings in fridge for at least 30mins or longer if you want it to be more flavourful.

4. Baked at pre-heated oven of 200degree for 25mins, turning once partway through.

Clam & Chicken Japanese Curry

I decided to make some alteration to the traditional japanese curry by adding in clams.

Ingredients(Serves 4)
- 100g of Japanese curry cubes (I use S&B - Golden Curry, 4 cubes which is half box, as shown in the photo above)
- 2 carrots, peeled and cut to medium chunks
- 2 potato, peeled and cut to medium chunks
- 1 large onion, roughly chopped
- 200 to 300g boneless chicken fillet, cut to large chunks
- 1 tbsp cooking oil
- 1/2 can of razor clams (i use new moon brand, alternatively, you may add pacific clams instead.)
- 700ml water (you may mix with 100ml of broth that comes together with the clam)

Directions
1. Heat pot with oil.
2. Place chicken chunks and fry in the wok till it becomes slightly brown.

3. Add in potato, onion and carrot chunks, mix everything evenly.
4. Add water and bring to boil. Simmer for about 20 minutes (with lid partially closed or till potatoes are cooked.)

5. On low heat, add the Japanese curry cubes and stir through till dissolved. As both the curry mix and the potatoes are starchy, you probably need to add more water at this point in time to achieve the texture desired.

6. Serve with rice.

Stir Fry Pumpkin

This is one of my favourite recipe from mommy's kitchen.

Ingredients:

1/2 Medium Pumpkin - sliced

2 - 3 tbsp of cooking oil

3 Garlic - minced

3 tbsp dried shrimps - rinsed and soaked for 5 minutes

Oyster sauce - to taste

Soya sauce - to taste (optional)

1 - 2 tsp of sugar (optional)

2 - 3 tbsp of  water

Method:
1) Heat wok with oil over medium fire. Add garlic and dried shrimps, stir fry till fragrant.
2) Add in pumpkin slices and fry. Drizzle water along the side of the wok. Lower heat when wok sizzles, and simmer pumpkin with lid on, for about 2 minutes or until pumpkin cubes are semi-softened. Stir fry occasionally to avoid sticking.
3) Remove lid from wok, add in oyster sauce and/or (soya sauce/sugar). Stir fry to combine. Add a little bit more water if you find it too dry.
4) Continue simmering for 2-3 minutes till pumpkin is completely softened. Stir fry a little to combine well.
5) Serve best with rice

*note: i did not add in any sugar as i prefer the natural sweet taste from the pumpkin

Simple Pan Fry Luncheon Meat

 

Method:

1. Slice can of luncheon meat into thin slices (2mm)
2. Heat up a pan (prefer non-stick coated pan) and add in cooking oil to fill the base of the pan.
3. When oil is hot, lay the luncheon meat slices on the pan slice by slice.
4. Flip over when it darkens.
5. This simple step gives the meat a little more texture than soggy, and added fragrance from heating.
6. Served hot with rice, porridge or create a sandwich for an easy meal.

Alternatively, you may coat the luncheon meat with egg mixture before frying.

Perfect Scrambled Eggs

Scrambled Eggs to go with freshly baked croissant, baked beans and mini sausages never failes to be my favourite start of the day.

Here is my recipe adapted from noobcook

Ingredients:
(serves 2)
- 4 eggs
- 1/2 tbsp fresh cream
- small knob of butter (roughly 20g)
- salt and pepper (to taste)

Directions:
1. Heat pan and add in butter. break eggs into the saucepan. Do not whisk the eggs at this point.
2. Turn on to small flame and whisk the eggs in the pan using the spatula.
3. Keep stirring the egg mixture, and as soon as it starts to thicken a little, get it off the heat and continue stirring.
4. Alternate between stirring the eggs while they are on and off the heat, repeat a few times (about 3-4) until the scrambled eggs are of the right consistency (creamy and fluffy).
5. Take the eggs off the heat, mix in fresh cream to cool it down, season with salt and pepper 

Cooking Tips:- you may substitute fresh cream with crème fraîche, thickened cream, heavy cream or sour cream.

Mom's Fried Rice

What you will need:

• seaseme oil for stir-frying
• minced fresh ginger
• Pork slice (marinated with soya sauce and a little corn flour)
• Prawn (de-shelled)
• frozen corn or peas dices (available at super market)
• previously cooked rice
• soy sauce to taste
• Eggs
• Rice wine, martell etc.

Preparation:

1. Heat oil in preheated wok on medium-high heat. Add ginger, stir until fragrant or golden brown. 

2. Add in pork slice and fry till 70% cooked.

3. Add in prawn and mixed vegetable dices and fry till cooked.

4. Add in rice, fry and mix well

5. Lower heat and crack in egg and mix well.

6. Add in wine and fry till rice is "popping" in pan.

7. Serve with cashew nut/ pork floss/ green onions (optional)

Potato Salad Recipe

POTATO SALAD
Ingredients: (serves 2 - 3)
4 Medium Size Potatoes, about 250g
1.5 Tablespoon of Mayonnaise Cream
Freshly Ground Black Pepper

Method:-

1. Boil potatoes in a large saucepan for 15 minutes or until tender. Add a little salt for taste.
2. Drained. Leave to cool. Peel and cut the cooked potatoes into chunks and place it in a large bowl.
3. Mix mayonnaise with potatoes, season with salt and pepper. Toss to mix evenly.
4. Set aside in the fridge

5. Serve with sour cream and/or bacon bits when ready.