adicto de alimento\*/ Soul Food to Mind

Saturday, October 06, 2007

Ayam Serai

INGREDIENTS:

8 slices of chicken fillet (diced)
Half stalk of lemongrass (diced)
5 cloves of garlic (diced)
3 tablespoons of oyster sauce
1 teaspoon of sesame oil
Dash of pepper

DIRECTIONS:

- Mix all ingredients in a big bowl
- Marinate it for at least 30 mins
- Fry it for 10 mins and serve

*Optional - Use Seah's Spicy Chicken Frying Flour commonly sold in NTUC

Labels: chicken

Tuesday, April 24, 2007

Braised Chicken

I have been craving for this since the week before and I have to cook this no matter what.

Sigh..The taste will be nicer if I have all the ingredients at home and I have to make to with whatever I have. Alternatively, you can grab a packet of spices readily mixed from a Chinese Medical Hall, just tell them it's for "loh kuay"/braised chicken. Note: Instead of cinnamon powder, it'll taste nicer if you use cinnamon stick.

INGREDIENTS:
Half chicken
1 pkt of beancurd (diced)
3 eggs (cooked & shell removed)
3 garlic (whole)
1 bunch of chinese pasley/sop daun
2 tablespoon of sesame oil
3 tablespoon of light soy sauce
3 tablespoon of dark soy sauce
5 tablespoon of cinnamon powder
4 tablespoon of five spice powder
1 tablespoon of salt
800 ml of water
1 tablespoon of cornflour
Dash of pepper

DIRECTIONS

- Rub salt, pepper, cinnamon powder and five spice powder onto the chicken and leave it aside.
- Heat sesame oil onto pan and sautee the garlic.
- Pan fry the half chicken, flip the chicken every 2 minutes.
- Add in water and add in remaining of the seasoning : light soy sauce and dark soy sauce.
- Using a ladle, pour the gravy repeatedly on the chicken for 5 minutes before turning to the other side for another 5 minutes.
- Let it boil for at least 15 minutes before adding beancurd and eggs. Add in cornflour mixture.
- Switch to small fire and let it simmer for another 15 minutes.
- Before serving, chop the chicken and garnishee with chinese pasley.
- To serve with piping hot rice!

Labels: chicken

Monday, April 02, 2007

Grandma's Veggie Rice

Another simple and healthy "fried" rice

As promised, I tried out my grandma's receipe last friday. Thank god it tasted the same as what my grandma used to cooked when I was young. One of my favourite dish of all time. I liked the turnout of the taste and texture, the delicious taste of the flavoured rice, the fragnant smell of the dried shrimps and the soft sweet taste of the long beans. All the sudden, I felt like I was being transported to my childhood days.

INGREDIENTS:
1 piece of chicken breast (diced)
1 bowl of long beans (sliced - about 3 cm each)
2 tablespoons of garlic (sliced)
2 tablespoon of dried shrimps
1 tablespoon of light soy sauce
1 tablespoon of oyster sauce
1 teaspoon of sesame oil
Pepper
Half cup of water
2 cups of uncooked rice

DIRECTIONS:
- Add light soy sauce, sesame oil and pepper to chicken and marinade for at least 10 mins.
- Sautee the garlic and add in dried shrimps
- Add in diced chicken and long beans. Flavour it with oyster sauce.
- Stir fry for 5 mins and add in half cup of water.

- Wash the rice and add in the a little extra amount of water than usual in your rice cooker.
- Add in the chicken, long beans and dried shrimps into the rice cooker.- Ready to serve once the rice has been cooked.
- Ready to serve once the rice has been cooked.

Labels: chicken, others, Rice

Monday, March 26, 2007

Fried Rice Paradise

A healthier version of fried rice. Only 2 tablespoon of oil are used.

I modified my grandmother's recipe of Vegetable Rice and instead of the original 4-5 main ingredients, i only used chicken and lettuce for this dish. It's also my hub's favourite fuss free dish! I will definitely try out her original recipe soon. The purpose of cooking the fried rice again is to make the rice texture stickier and softer without the oily glazing look.

INGREDIENTS:
300 gms of chicken breast (diced)
400 ml cup full of Wong Bok lettuce (diced)
2 tablespoons of garlic (chopped)
2 tablespoons of light soy sauce
1 tablespoon of oyster sauce
1 teaspoon of sesame oil
2 tablespoon of olive oil
Cooked rice (3 servings)
¾ cup of water
Dash of pepper
Fried shallots

DIRECTIONS:
- Cook your rice and leave it aside.
- Marinate the diced chicken with sesame oil and pepper for at least 10 minutes.
- Heat up oil and sautee the garlic till light brown.
- Add in marinated diced chicken and stir fry for 5 minutes.
- Add in diced lettuce and put in oyster sauce and light soy sauce.
- After 2 minutes, pour in the cup of water and switch off the fire once the gravy starts to boil.
- Pour the whole content into your rice cooker and stir well.
- Cook for another 10 minutes.
- To serve with fried shallots.

Labels: chicken, Rice

Tuesday, February 13, 2007

Chicken Steaks

You can change the fries to mashed potato if you want

Wanted something simple, quick and no rice dish, so tada...a chicken steak flavoured with worcestershire sauce. Love the worcestershire sauce, it gave a tangy taste like vinegar yet not overpowering.

INGREDIENTS:

2 chicken breast
1 medium onion (sliced)
1 can of button mushroon (sliced)
1 carrot (julienned)
1 broccoli (julienned)
1 tomato (sliced)
1 medium potato (julienned)
3 tablespoon of margarine
Dash of salt
Corn flour
Olive oil

Marination
3 tablespoon of worcestershire sauce
1 tablespoon of oyster sauce
1 tablespoon of black pepper corns (crushed)
Dash of salt

Sauce
3 tablespoon of worcestershire sauce
1 tablespoon of cornflour
1 small bowl of water

DIRECTIONS:
- Add marination to the chicken breast for 15 mins
- Use a paper towel and pat the potato dry and sprinkle cornflour on it
- Deep fry the potato till golden brown and sprinkle some salt. Put aside to cool.
- Boil a pot of water and add a dash of olive oil and blanch the carrot and broccoli for 3 minutes (do not overcook the broccoli) and put aside
- Heat a pan with some margarine and pan fry the chicken breast for 15 minutes, medium fire.
- Heat some oil on another pot and sautee the onion till it turned soft
- Add in half cup of water and button mushroom
- Add in the sauce and once the gravy has thicken, switch off the fire
- In a plate, place few slices of carrot, broccoli, potato and sliced tomato
- Put in the chicken breasts and add some gravy on the chicken.

Labels: chicken

Monday, January 08, 2007

Spaghetti Bolognese

Can you see the meatballs??

A quick and easy to prepare dish, plus it's my hub's favourite. Even if you don't have the beef or seafood, you can simply add sausages as substitute. Great help if you have a big party to serve.

INGREDIENTS:
200 gms of minced beef
100 gms of tiger prawns (peeled)
1 tablespoon of chopped shallots
1 tablespoon of chopped garlic
1 tomato (diced)
2 tablespoon of Masterfood Spaghetti sprinkle
4-5 pcs of bay leaf
Mozzarella cheese
Prego pasta sauce
Black pepper
Sesame oil
Light soy sauce
Olive oil
Spaghetti

DIRECTIONS:

- Boil the spaghetti with a dash of salt and dab of olive oil
- Season the minced beef with light soy sauce, sesame oil and pepper

- Sautee the bay leaves with garlic and shallots
- Add in the minced beef and stir well
- Add in the pasta sauce and Masterfood spaghetti sprinkle
- Put in the diced tomato
- Throw in the peeled prawn and let it boil for 10 mins

- To serve with cooked spaghetti and sprinkle some mozzarella cheese and Masterfood spaghetti sprinkle

Labels: chicken

Friday, September 15, 2006

Cajun Chicken Steak with Mushroom Sauce Pasta

Alternative, you can opt out for a sauceless pasta and put the Campbell Mushroom soup as the gravy for the chicken chop.

INGREDIENTS:
3 pieces of chicken breast (skin removed)
2 medium potato
Brocooli
Carrot
2 cups of spiral pasta
Half can of Campbell Mushroom Soup
McCormick Cajun Spice
Chilli Powder
Salt
Black Pepper
Margarine

DIRECTIONS:
- Make some cut on both sides of the chicken breast
- Marinate the chicken breast with cajun spice, chilli powder, salt and black pepper. Set it aside for at least 1 hour

- Steam the potato and vegetables separately.
- Put some magarine in the vegetables on a separate bowl. Put aside.
- Mash the potato with some margarine, salt and pepper.

- Cook the pasta with some oil and salt.
- Once pasta is cooked, add in Campbell Mushroom Soup and pepper. Switch off fire once gravy thicken.

- Pan fry the chicken breast with some margarine for 15 minutes.

Labels: chicken

Tuesday, September 05, 2006

Chicken Baked Rice (Asian style)

Definitely will make you eat more...very appetising and filling!

INGREDIENTS:

(2 servings)

1 medium size potato (sliced)

1/2 piece of Chicken breast (sliced)

2 hotdog (sliced)

1.5 cups of cooked rice

1/4 cup of frozen vegetables

Prego cheese & herb sauce

Mozzarella cheese

Cheddar cheese - optional

Salt

Pepper

DIRECTIONS:
- Marinate the chicken with salt and pepper
- Cook the potato, chicken, hotdogs, frozen vegetables SEPARATELY
- After cooking the sliced chicken, put in 4 tablespoon of Prego Cheese & Herb sauce.
- Switch off the fire once sauce thicken
- Place the rice on a casserole plate
- Follow by the frozen vegetables
- Add in hotdogs
- Put in the sliced chicken and sauce
- Add the sliced potatoes
- Place some cheddar cheese and sprinkle the top with mozzarella cheese
- Put the tray in the oven for 10 minutes before serving

Labels: chicken

Monday, September 04, 2006

Sesame Oil Chicken (Ma You Ji)

A MUST TRY!

A quick, simple and healthy all time favourite (hubby's fav) Chinese dish.

INGREDIENTS:
(for 3-4 servings)

1 whole chicken (chopped, skinned and fats removed)

1 tablespoon of ginger (chopped)
4 clove garlic (with skin intact)
8-10 dried mushrooms, soak in hot water and remove nip (*can substitute with a small can of button mushrooms)
2 cups of water
1 tablespoon sliced spring onions

Optional: *for those who want a spicy tangy taste
3-4 whole dried chillies (seeds removed and cut into halves)
(Stir these in before switching off the fire)

MARINATION:

1 tablespoon of dark soy sauce

2 tablespoon of light soy sauce
3 tablespoon of sesame oil
2 tablespoon of oyster sauce
1 tablespoon of cornflour (mix with 1/4 cup of water)
1 tablespoon of cooking oil
Pepper to taste

DIRECTIONS:
- Wash and chop the chicken into desired pieces, with skin and fats removed
- Put all the marination onto the chicken and marinate for at least 15 mins
- Heat oil on the wok, medium fire
- Sautee the garlic and ginger. Pour in the chicken (leave the sauce out) for 5 mins
- Add in water. Turn to small fire
- Add in mushroom when it started to boil.
- Pour in the remaining marination sauce
- Taste the gravy, if too salty, add more water.
- Turn off fire once gravy is thicken.
- Garnishee with spring onions and DONE!

Labels: chicken