Monday, August 31, 2009
Black Pepper Popcorn Chicken, that's what we had for dinner a couple of nights ago. Both are easy to dish out in no time at all.
Here's how I did it: while deep-frying the popcorn chicken, I set out to cut the green bell pepper, its yellow cousin and the red capsicum. Also quartered a yellow onion. Get ready the seasoning of black pepper sauce, oyster sauce, sugar, salt and water.
Once the chicken was ready, I heat up the wok, fry the onion till slightly limp, then pop in the capsicums. Fry for a minute or two, then added 3tbsp black pepper sauce, 1tbsp oyster sauce and 1/4 cup of water. Let it boil before the chicken goes it. Give it a stir or two, then finally season to taste with sugar and salt.
One dish down, another one to go.
For tofu, I remove the square silky white tofu from its container, rince it gently and slid it onto the serving bowl. In another bowl, I put in 3 tbsp of peanut butter (I used Skippy's Chunky) with 3tbsp of hot water, then whisk both till smooth. I tried using a spoon to stir but still both peanut butter and water would not combine, so best tool is to use a hand-held baloon whisk. This gives a smooth sauce in no time. Then I added 1tbsp of light soya sauce to balance the taste to get a salty-sweetish sauce for the bland tofu, top with scallion and another dish is out. Almost forgot about the century egg which was diced, add that atop the sauce drenced tofu before the scallion.
That means dinner is served!
Sunday, August 30, 2009
Saturday, August 29, 2009
Simple ingredients that yield excellent result. Original recipe calls for pork belly, but I only had pork cubes in the freezer. Rather than to brave the wet weather for a run to the morning market, those were what went into the pot for today. I didn't follow the recipe to the dot because of the leaner cut of meat I use, that means shortening the cooking time to the point where the meat was tender before getting too overcooked. Think I only braised it for an hour or so.
5 slices of ginger
Dark soya sauce
3tsp 5-spiced powder
1) Heat up oil in the container which is going to be used to braised the meat, be it a deep pan or pot.
2) Add in the sugar to caramelise to a golden brown liquid, be careful not to let the caramel get burnt, else there will be a burnt bitter taste of the outcome.
3) Add in the ginger slices and fry till aromatic, followed by the pork. Allow meat to sear and be evenly coated with caramel.
4) Add in dark soya sauce, then top up with water to cover the pork.
5) Allow to boil and turn the fire to small flame and braise for 1 hour, while stirring occasionally.
6) Add 5-spiced powder and continue braising for another hour, topping with more water whenever water level goes down.
7) After the total of 2 hours (step 5&6), turn the fire to medium and uncover the pot to let the sauce thicken.
8) Dish is ready when the sauce is about one-fifth of the level of pork. Add salt to taste before serving.
I stopped at stop 5 once the meat is tender to my liking.Thumbs up for this easy one-pot dish that I had with my rolled oats for lunch. As for dinner, I piled up some onto my dry instant noodle. Equally good for both meals.
Friday, August 28, 2009
Felt so full after this wholesome meal *burp*
Thursday, August 27, 2009
1 whole chicken - cut into 8
1 tsp tumeric powder
1 tsp salt
oil for cooking
1/ Mix all the above together and leave the chicken to marinate for 5 to 10 mins.
2/ Heat the wok, put in the oil and fry the chicken till cook and lightly crispy.
3/ Drain with the kitchen papers and put aside.
15 stalk dry chillies *
3 bombay onions - peeled *
5 pieces garlic - peeled *
1 inch old ginger - peeled *
1 tbsp belachan *
1 stalk lemongrass- pound only
1 tomato - quartered
1/2 tin of tomato sauce - canned version
3 lime leaf - sliced thinly
Salt and sugar - to taste
2 stalk coriander leaves - cut finely for garnishing
Some fried shallots
1/ Blend * with a lit bit of water until it becomes a paste.
2/ Heat the wok and pour it as enough oil with medium fire. Put in lemongrass and follow up by the chillies paste and fried it till frangrant with small fire, approximately about 20 to 30 mins.
3/ Next put in the lime leaves and keep stiring. Follow by tomato sauce and and a bit of water.
4/ Keep on stirring until it become thick and then put in chickens keep on stir till it become all even.
5/ Add in fresh tomato for awhile, then season with the dish salt and sugar.
6/ Garnish it with coriander leaves and fried shallots before serving.
Best eaten with piping hot steamed white rice.
Verdict: I find the this Ayam Masak Merah a tad too spicy for my tastebud, so will cut down on the chillies accordingly. Also I would add some kurma and raisins for some sweetness.
Wednesday, August 26, 2009
50g castor sugar
1 tbsp UHT milk
170g all-purpose flour
1/ Cream butter with sugar till pale and creamy before adding in the milk.
2/ Add in both flours which had been sifted together to get a soft dough.
3/ Refrigerate for 15 minutes for easy-handling of dough then roll the dough between 2 pieces of plastic sheets.
4/ Cut out using any cookie cutter per one's fancy.
5/ Transfer to a tray lined with aluminium foil.
6/ Bake the cookies for 15 minutes before filling the cavity with one Fox's Crystal Clear candy.
7/ Continue baking till candy has melted and the edges of cookie is slightly browned.
8/ Let cookie cool before removing. Be extremely careful not to break the precious pieces of hardwork!
Tuesday, August 25, 2009
Monday, August 24, 2009
The colourful dish with a myriad of colours coming from the tri colour sweet bell peppers, also known as capsicum.
Sunday, August 23, 2009
On the bottom row was cubed mangoes, sliced green kiwi fruit and a medley of canned longans, red cherry tomatoes plus yellow cherry tomatoes.
Saturday, August 22, 2009
But forward to the time when I need to locate it, I can't recall exactly which supermart carries it, was it Cold Storage since it carries a lot of imported products? A trip there yields nothing back, so off I went again, this time to Sunshine Farlim, and I was jumping for joy when I saw it stood on the shelf and I grabbed it without second thoughts. It was only RM4.80, but my joy was certainly valued way higher than that.
It say's "Waugh's Curry Powder", and from the back label, it can be used for so many things. It is not spicy at all but very flavourful and fragrant. Later I realised that this item was called for quite extensively in one of those recipe books I bought (shows how I stash them after buying and didn't test them out - a classic case of out of sight, out of mind). Good to know that I can use it in other ways apart from making Bento Pet's Chicken Stew. Thanks for sharing it so generously!
Here's the output after the great 'hunt' of the so-called bottled-curry-powder.
1) Refrigerate the chicken while marinating for at least 3 hours for the flavour to soak in.
Friday, August 21, 2009
Surely it is time to rekindle the spirit to feature the humble rolled oats again, and in this Lock&Lock container there were leftover zhar-jiang sauce from here, knotted french beans and yellow onion omelette. Sprinkled some furikake on the rolled oats for colour and taste, it was an awesome bento lunch!
Love the "french knots" of beans, hahha...it was a mouthful to bite and provided a different texture than having them the usual non-knotted, or should it be un-knotted way. Very easy to do, just lightly blanch them in boiling water for a minutes, then plunge them in cold water to stop the cooking process and also for easier-handling, and then, knot away... When boiling the water in the pot for blanching, I like to add a little bit of salt and one teaspoon of oil to get the shiny inviting look of the end-product. Practising what my late granny taught me. That's all for today. :)
Thursday, August 20, 2009
Time to dig into the storage for the almost-retired muffin tins, so here's the "revival". A good healthy serving of fruits here to kick start the day!
Top row from left to right: Checkered red apple quarters, golden kiwi floret rings, blueberry yoghurt.
Bottom row from left to right: Yellow mango slices, green kiwi floret rings, banana slice with cinnamon sugar.
Thanks for sharing, Peony! Can always count on your for "opening" my eyes to new things.
Wednesday, August 19, 2009
Next item that I will not fail to pick up is the Cheese Stick, which is about 0.5 meters long. Doubt I can find that length in any other bakeries. Nibbling on it is fun because it takes like forever to finish.
They also make a lot of healthy bread with don't-know-how-many-types of grain, with less sugar, with non sugar, sprouted and blah blah blah...last I spotted was low GI bread. They really have their following because if one goes toward closing time, the shelf is almost bare with limited choice, so go early in order not to be disappointed. Oh, and be sure to bring enough cash because during my last visit, I left the store with nearly RM20 of "investment". Good bread equates to good price. :)
Always on the lookout for new items, we tried this Banana Pie @ RM3.80 each. There was one whole banana, Pisang Raja variety encased in puff pastry, egg-washed and with some almond flakes on top and baked to a shiny perfection. There were some custard filling in between the pastry and the banana, so it all blended very well together.
We had it with a cuppa coffee, heavenly. On second thought, we would try to heat it up the next time to see if it would be better to bring the aroma a notch higher. Now to let the photos do the talking.
Tuesday, August 18, 2009
2 words that caught my fancy "black sesame", and into the shopping cart these mini paus went while grocery shopping yesterday. One can say that curiosity got the hold of me, and promptly I had them for yesterday's afternoon tea, which I don't normally practise. The fillings were generous, and within the fillings there were mung beans and black glutinuous rice to add to the bite. It was a nice twist that I didn't expect, but it would be better if the fragrance of black sesame was stronger.
Monday, August 17, 2009
I parboiled the instant noodle till al-denta, then leave it in the colander to drip dry a tad. Then topped up the concoction with fine strips of kyuri and carrot.
On the side was a box of green kiwi and yellow kiwi. Also some cherry tomatoes to fill the gap.
This was the tool I used to get the fine shreds of vegetables. Now the mystery is solved for me because previously I had been wondering how the restaurants get their vegetable done in such long strands and so fine. Good investment and I heart it very much.
Sunday, August 16, 2009
After browsing the menu from cover to cover, we decided on the Unagi Rice Set that came with a drink. 4 choices of drinks to choose from: Honey Lemon, Herbal Tea, Kiwi and another, I forgot *shepish grin*. The Iced Honey Lemon was refreshingly quenching, right balance between the sweetness of honey and the sourness of lemon.
The other item that caught our fancy was Salted Fish Pork Ribs Rice set, which was at 10% discount. All items are entitled for 10% discount except those sets from the Japanese range. Wonder if I make sense here.
As for the food, it was nothing to shout for. The rice that came with the unagi was just normal rice and not japanese calrose variety. There was a piece of agedashi tofu together in the salad compartment. Priced at RM14.90 I felt that it could have done better in terms of quality. There was miso soup, I nearly missed that out. And two pieces of chilled sweet papaya as dessert. Like the serving tray no doubt.
Saturday, August 15, 2009
On the left were some slivers of sweet Chukanan mango followed by egg corn may sandwich bun, then a double-decker tuna pineapple sandwich bun. To complete the meal was a tub of store-bought yoghurt, berry flavour. Almost forgot the two pieces of kyuri round plus one each of red cherry tomato and yellow cherry tomato to decorate the otherwise plain looking buns.
Wednesday, August 5, 2009
p/s: I'm doing this for my reference.
Tuesday, August 4, 2009
For colour, I cut yellow and red cherry tomatoes into half and slot in a piece of kyuri in between. Was trying to get the traffic lights feel but I only managed to get the colours right, namely the yellow, green and red or the reverse of red, green and yellow. One or two of these got cheese cubes instead for a tinge of savoury.
This was the Ditali rigati pasta that I used, after cooking, the cross-section resembles gear because of the ridges. My first time trying it.
Monday, August 3, 2009
Crunchy crisphy cruellers (again) to go with the smooth gooey silky porridge. We normally go for the option whereby we indicate the ingredients we like to go with, as opposed to having those standard ones. We tried sliced beef and century eggs for this trip, and it was thumbs up! The beef was not chewy nor tough at all.
This, is the accompanying crispy biscuit to go with the porridge. On the side is pickled green chilli in vinegar that dh can't live without.
Look at the "black gold" within the nugget of mochi, so fragrant and flavourful. Sir, please can I have some more?
Sunday, August 2, 2009
The side of the box shows a recipe which sounds interesting, but let's see if there's any left to try anything fanciful after I pop open one packet.
The back of the box illustrates the goodness of this range, and I had fun learning that I made the right choice afterall.
The other choices in the range, and the photo below shows the meaning of whole-grains. It is the inclusion of the bran, wheat germ and the endosperm (that's a new term for me today!).
Individually packed in foil, there are 5 servings in this box. This is also good for travelling or even camping purposes.