Sunday, May 29, 2011

Boiled Bok Choy with Oyster Sauce

Serve : 4
3 bunch Bok Choy
3 tbsp Oyster Sauce
1 1/2 litre water for boiling
1 tsp Oil (I use Olive Oil)
1 tsp of Salt

Method :
  • Cleanse and drain the bok choy.
  • Prepare 1 1/2 water, bring to boil.
  • Add in oil and salt.
  • When the water is boiling, add in bok choy, boil for 5-10 minutes.
  • Drain the excess boiling water.
  • Arrange bok choy in a plate.
  • Add in oyster sauce.
  • Serve warm.
YES,that's easy !!!! : )

Happy Cooking!!

Sunday, May 22, 2011

Oven Baked Chicken Wings

Chicken wings are....

BBQ top-dish while gathering with besties!

Birthday dish while celebrating Lil Brother born-day!

Romantic dish while munching it together with your loved!

All occasion dish you can have it any day, any time! 

Serve : 4 
Ingredients :
300 gr Chicken wings
3 tbsp Oyster Sauce
2 tbsp Sweet Soy Sauce
5 cloves Garlic
1 small Red Onion
Lots of white pepper
Lots of black Pepper
Oil for brushing

  • Wash the chicken wings, separate the drummettes and wings with knife.
For Marinade:
  • Mash the garlic coarsely.
  • Chop the red onion into the smallest form.
  • In a big bowl, put in oyster sauce; sweet soy sauce; coarsely mashed garlic; chopped onion; white pepper and black pepper.
  • Put the chicken in the marinade sauce, combine well. 
  • Marinade for at least 1 hour, best marinade overnight.
Cooking Method :
  • Boil the chicken wings until medium-rare with remaining marinade sauce on a small heat. 
  • Preheat oven to 150 degrees.
  • Brush oil on each chicken wings surface.
  • Oven-baked the chicken wings for 30 minutes.
  • Turn up the heat to 200 degrees, bake for another 15 minutes.
  • Serve warm.
Those slightly burnt wings count : )

Happy Cooking!

Sunday, May 15, 2011

Salted Duck Eggs Fried Rice

Mr.S loves fried rice. Rather than using chicken egg i switched to salted duck egg to toss in this fried rice, which is turned out presentable on the dining table as well as tasty. 

Serve: 1 
1 tbsp Olive Oil for frying
2 clove garlic
1/4 small White Onion
1 small bowl of White Rice (1 day old preferred)
1 Salted Duck Egg
1 Sweet Corn
2 small Red Chillies 
1 Stalk Spring Onion
1 tsp Chicken Powder
Dash of white pepper
Dash of Black Pepper
30 gr of Torn-chicken

- Finely chop the garlic; white onion; and spring onion. Set aside.
- Separate the salted duck egg yolk with the white in different bowl. Mash the yolk with fork. 
- Separate the sweet corn seeds with a knife. Set aside.
- Deseed the red chillies and chop finely. Set aside.
- Heat up wok with 1 tbsp of olive oil.
- Saute garlic and white onion until fragrant/soften.
- Add in white rice, toss well with the garlic and white onion.
- Pour in salted duck egg white, stir well with the rice. Keep stirring to prevent burnt.
- Add in corn; red chillies; spring onion; and mashed salted duck egg yolk. Tossing on a small heat for 5 minutes. 
- Flavoured with chicken powder; white pepper and black pepper. Keep tossing to combine well. 
- Garnish with torn-chicken. I was using some left over from the Chicken Soup i have cooked last night.
- Turn off the heat. Serve warm.

Happy Cooking!!

Saturday, May 14, 2011

Chicken Soup

Easy comfort food to warm us in this freezing weather - Chicken Soup. The blended spices enhance the flavour of this chicken soup after a few minutes of sautéing in a well-heated wok. Fragrance was all over the kitchen. An approachable dish to feed the tummy at a cold evening. 

Serve: 2
2 Chicken Thigh 
1 ltr Water
1 small Red Onion
3 cloves Garlic
2 cm Ginger
1 tsp Whole White Pepper
3 Star Anise
3 Clove
2 Carrot
2 Potatoes
2 unripe Tomatoes 
2 stalks Spring Onion
2 tsp Chicken Stock
Fried Shallot (Adjustable)

- Put red onion; garlic; ginger; whole white pepper in a food processor. Blend into paste.
- Heat up wok with a little bit of oil, saute the blended paste together with star anise and clove, until it turns golden.
- Boil water in a pot. Add in sautéed paste. Put in chicken; carrot; potatoes. Cook for about 20 minutes.
- Take out the cooked chicken, set aside. 
- Torn the chicken after it has cooled down, set aside.
- After 20 minutes of boiling, turn off the heat. Add in finely chopped spring onion; unripe tomatoes and fried shallot.
- Cover the pot and leave for 15 minutes.
- Garnish with the torn-chicken, serve immediately with rice/ individually.


10 Red Chillies
5 clove Garlic
3 Tbsp fresh Lemon Juice
1/2 tsp Salt
1 tsp Sugar

- With mortal and pestle, crush the red chillies and garlic coarsely.
- Add lemon juice; salt and sugar. Mix well.
- Serve with the chicken soup

Happy Cooking!!

Sunday, May 8, 2011

Nasi Lemak - Coconut Rice

I remember that whenever I was trying to cook Nasi Lemak, everything turned allright, but not the rice. Using a more practical method did ruin the rice, sigh!! I used rice cooker to manage the rice, however, it always turned out uncooked, I wonder why?

I try to prepare it once again today, but using a different method to handle the stubborn rice. By following how Kokken69 to cook the rice, it is perfectly cook NOW! It was more time consuming, but worth it at last! 
Ingredients - The Rice - adapted from Kokken69
I simplified a little bit.
600 gr Jasmine Rice
2 litre Water
300 ml Coconut Milk
2 tsp Salt
2 pieces Pandan Leaves

-Wash and drain the rice.
-Boil 2 litre water, let the rice cook for 5 minutes.
-Quickly remove from heat and drain the rice.
-Mix in salt and coconut milk, combine well.
-Put it 2 knotted pandan leaves.
-Bring it to the steamer, and steam for another 10 minutes. 
-Rice is done.

To enrich the flavour of eating Nasi Lemak, i prepared Fried Sambal Anchovies; Fried Boiled Egg; Fried Tofu and the main dish, Chilli Sambal. Don't be frightened with the amount of sugar i've put in this small bowl of Chilli Sambal, it is meant to be sweet chilli to perfectly eat with Nasi Lemak :p You can add more if you prefer for  sweeter taste.

Ingredients - Chilli Sambal
1 small Red Onion
30 gr Dried Chillies 
Pinch of Salt
5 tbsp Sugar

-Deseed the dried chili and soak for 5 minutes.
-Clean the red onion and cut into smaller pieces.
-Bring to the food processor and blend it.
-Heat up wok with a tiny amount of oil, saute the Chili Paste until fragrant, add in salt and sugar. Set aside.

Ingredients - Fried Sambal Anchovies 
200 gr Anchovies
1 small Red Onion
30 gr Dried Chillies
2 pieces Candle Nut
2 cloves Garlic
1/2 tsp Shrimp Paste
2 Tbsp Tamarind Juice

-Clean and drain the anchovies, set aside and let them dry. 
-Deseed the dried chillies and soak for 5 minutes.
-Clean and cut the red onion; garlic into smaller pieces.
-Put in the food processor along with soaked dried chillies; candle nut and shrimp paste. Blend.
-Heat up wok with oil, deep-fry the anchovies until golden brown. Remove excess oil with paper towel, set aside.
-Saute the chili paste until fragrant, add in tamarind juice. 
-Salt and sugar are adjustable according to your preference.
-Toss in fried anchovies, set aside

Ingredients - Fried Boiled Eggs
Water to boil
Oil for frying

-Bring eggs to boil for 10 minutes. Cool them down before frying.
-Fry each side of the eggs for 3 minutes, remove excess oil with paper towel, set aside.

Ingredients - Tofu
Oil for frying

-Cut tofu in smaller size, rub with salt of each side. 
-Fry, remove excess oil with paper towel, set aside.

Happy Cooking!

Friday, May 6, 2011

Sweet Sour Chicken Strip

Creating a brand-new theme for my blog has given me a strong will to write up new post as often as possible, hehehe... any comment? does it look better and fresh?

Today's blog will be covered by the tempting topic of Sweet Sour Chicken Strip. For a healthier option, i pan-fried the chicken strip rather than chunks every pieces of chicken into a deep frying oil. Well for me, i will feel guilty whenever i have munched on fried food, oh...fatness, cholesterol!! Too exaggerating? Haha... I am that kind of person. Sometimes i will go for oily food, but, once in a while! 

All you need is patience to cook this dish, small heat is required in this cooking process, we don't want a medium-rare chicken - 3 minutes on each side. Somemore, be ready to not clean your kitchen floor before cooking this dish, ticks for oily floor :p

Serve: 4
400 g Chicken Breast 
Sesame Seeds for garnish
Oil for pan-fry

2 Eggs
150 gr Corn Flour
2 tsp  Chicken Powder
Dash of Black Pepper
Bread Crumbs as needed

3 cloves Garlic
3 tbsp Tomato Sauce
1 tbsp  Chili Sauce
3 tbsp Sugar
50 ml Water
1 tsp Corn Starch diluted in 2 tbsp Water

-Cleanse the chicken, and cut into strips, set aside.
-Mince the garlic with knife, set aside.
-For batter, crack two eggs in a mixing bowl, Beats. Pour in corn flour, and finally season with chicken powder and black pepper, combine well.
-Prepare bread crumbs in a clean plate, set aside.
-On the other side, heat up a non-stick frying pan, prepare for pan-frying those chicken strips.
-Chunk chicken strips in the batter, take out, fold with bread crumbs and gently arrange it on a non-stick frying pan.
-Remember small heat is required, and pan-fry those chicken strips for 3 minutes on each sides, Set aside.
-Line a paper towel in a clean plate to let the oil traces left on chicken be absorbed.
-For gravy, stir fry the garlic until golden brown, add in tomato sauce; chilli sauce and water, let it boil for a while.
-Add in diluted corn starch, turn off the heat if it has turned sticky.
-Add in Sugar, stir well, and finally toss the Chicken Strip in the gravy.
-Garnish with Sesame Seeds, serve warm. 

Happy Cooking,

Thursday, May 5, 2011

Steamed Chinese Egg Cake

It has been a while i do not make a blog post after my arrival in Sydney since 30th of March. Mum, Dad, Sister came to Sydney for holiday. I can't remember how much Fun Time we have spent together, countless!!

Counting from that day, it has been 1 month i didn't fill up my blog. 

Firstly, i was busy spending quality time with fams : ) Breakfast; Lunch; Dinner, all together, Nevertheless, Unlimited chit-chat; Snapping photoes with my new camera (Mr.S gave me surprise when i first stepped in my house in Sydney, the lovely camera was arranged beautifully on my desk, SURPRISE!!!)  

Second, I have been graduated on 8th Of April at NIDA theatre with my lovely friends! Since that day, i have been countlessly searching and applying office job online, desperately hoping for a call, but zero in result : ( 
at least, i have tried my best!! (i haven't give up and still continue to search for treasure) P.S: if it continues, i will do whatever job to fill up my "spare" time and bank account :p

Kitchen Adventure continues though, i have found a new blog on site today. The Steamed Egg Cake at Cooking Crave caught my attention. I know it is yummy and very easy to make,so why not?

simple ingredients required in this process, all adapted from Cooking Crave

5 Eggs
200 g Sugar

100ml Vegetable Oil
130ml Milk

280 g CakeFlour
4 tbsp Custard Powder (I skipped)
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt

Using an electric mixer, generously beat the egg and sugar until very fluffy, and the colour turns pale.
Sieve the flour; baking powder and baking soda, fold it in the egg mixture, combine well.

Add in salt; vegetable oil and milk, combine well.

Line a baking paper on a pan.

Pour the batter in.

Steam on high heat for 30 minutes.

Check with skewer, if it comes out nicely without any cake traces, then you're done.

Happy Cooking!