Wednesday, January 5, 2011

Orange Chicken with Fried Rice

Hello! Hello!

This is pretty darn good.
Better than the ones in most of
the Chinese restaurants across America.
Have you ever wonder why Chinese restaurants here
seem to serve the same stuff?
I mean, you go to one Chinese restaurant here,
you've been to the rest.
Even the photos in the menu is the same!
Having lived in Asia 3/4 of my life,
real Chinese cuisine is nothing like its American cousins.

back to this orange chicken.
I found the recipe off the Tasty Kitchen website.
Orange Chicken with Fried Rice
I followed the recipe to a T,
except that I made my own fried rice,
using sweet soy sauce, soy sauce and sesame oil.


Sunday, February 14, 2010

No Knead Bread

I've been dying to bake bread
but it seems like a daunting task.
I have no patience, for one.
And I'm by no means is a great baker.
I can do the simple stuff
but anything too complicated,
I'll check out.

Anyway, this recipe is from
Jim Lahey's No Work No Knead Cookbook.
I bought the book last week
and had been DYING to give it a shot.
It looks so easy.
And it was.
A quick google on the internet and found
that the recipe had been tried
by many food bloggers.

The original recipe can be found here.
And here's the video.

By the way,
you don't need a fancy
Le Creuset pot to bake this bread.
I used a Lodge 5.5 quart cast iron pot,
which cost me only about USD25-29.
I can't remember how much I pay for it
but I know it's under 30 bucks.

And oh,
I've been on Facebook
and that thing is just pure evil.
It sucks out a lot of my time.

Thursday, February 4, 2010

Chicken Korma

I know.
Not the prettiest photo
but let me assure you
this is so delicious.
Even my 2 year old loves it.
To my utter surprise
and delight,
my little Lily
asked for some
when she saw me eating
the korma.
I said okay.
Gave her a bite
and watched.
She ate it
and asked for more.

It's not spicy at all.
This could be because of
the Korma paste I used.
It's called
Tiger Tiger (brand) Mild Korma simmering sauce,
which I got from Harris Teeter.
I did add a bit of cayenne pepper to
give a little kick
(but not much).
The Korma sauce already
had coconut milk in it,
so I didn't add any.
If you are using
a korma PASTE,
please add coconut milk.

If you are using green chile,
choose one that you like.
I used poblano chile here.
And don't forget to season

And oh Jamie likes to add yogurt
when he serves the curry,
I don't find the need to.

Recipe adapted from Jamie's Food Revolution
Jamie's Chicken Korma

1 3/4 lbs skinless berasts
2 medium onions
1 fresh green chile * optional
Thumb sized piece of fresh root ginger
Small bunch of cilantro
1 15oz can of garbanzo beans (chickpeas)
peanut or vegetable oil
a pat of butter

1/2 cup korma paste
1 14oz can of coconut milk *read my post above
cayenne pepper *optional
a small handful of sliced almonds, plus extra for serving
2 tablespoons unsweetened shredded coconut * can be found in the frozen section
Sea salt and ground pepper

Cut the chicken into 1 inch pieces.
Peel, halve and finely slice your onions.
Halve, seed and finely slice the chile if you are using.
Peel and finely chop the ginger.
Pick the cilantro leaves and finely chop the stalks.
Drain the garbanzo beans.

Put a large pan on high heat and add a couple lugs of oil.
Add the onions, chile, ginger and cilantro stalks with the butter.
Keep stirring it enough so it doesn't catch and burn but turns
evenly golden.
Cook for around 10 minutes.
Add the curry paste, coconut milk, half your sliced almonds,
the drained garbanzo beans, shredded coconut and sliced chicken breasts.
Remember, if you are using a Korma Sauce...omit the coconut milk.
Half fill the empty can (from the garbanzo beans) with water,
pour into the pan and stir again.
Bring to a boil, then turn the heat down and simmer for 30 minutes
with the lid on.
Check the curry regularly to make sure it's not drying out.
Add more water if necessary.
When the chicken is tender and cooked, taste and season with salt and pepper.
You can add cayenne pepper if you want more heat.

Wednesday, January 6, 2010

Happy New Year!!!!

Happy New Year!
I just realised I didn't update
my blog for a long time.
Sorry folks.
Computer problems,
been sick
and not to mention,
busy over the holidays.
My New Year's Resolution
is to update this blog
at least
twice a week.
Wish me luck!
It's winter...
the lighting sucks.
By the time I finish cooking,
there are no natural light
to take photos of my food.
Did I mention
I hate winter?
I'm down with a cold..
yet again...
it's freaking cold outside,
and all I want to do
is snuggle under
a warm blanket
in bed,
my trashy VH1 reality TV shows.
Oh yes.
I'm not ashamed.
I love Tough Love,
Sex Rehab..
and that Ray J dating show.
Good TV.
Should be Emmy nominated.

Happy 2010!!!

New Year's meal..
Mac and Cheese, Green beans and black eye peas.
Recipe for mac and cheese and green beans can be found
on the blog.

Saturday, November 7, 2009

Garlic Butter Noodles

I first discovered this noodles
about a year ago,
on a blog called Steamy Kitchen by Jaden Hair.
if you are not familiar with the blog,
go now.
Take a look.
Even better buy her book
Steamy Kitchen.
I promise you won't regret it.
This book has become a permanent fixture
on my kitchen counter.
The recipes are so easy to make
not to mention,
the ingredients are easy to find
in my local grocery stores.
Oooo... Awesome!!
Finally, an asian cookbook
that did not make me go all over Virginia
looking for that ONE obscure ingredient!

back to the noodles.
What can I say?
So sinful.
If I don't have any self restraint,
I could eat this
over my pot
in one standing.
Who am I lying to?
I have NO self restraint.
I HAVE ate this over my pot.
In one sitting..
I mean, whilst standing.

the recipe could be found on her blog.
And there are many others who had try it
including two of my other favorite sites,
White on Rice Couple
The Asian Grandmothers Cookbook.
The only changes I made is to add chilli flakes
for some heat.
I didn't use any fishsauce.
Or Maggi.
I use soy sauce.
And oh,
I use fresh linguine.
Yes, the ones found in the refrigerated section
in your grocery store.
Somehow, fresh pasta...
yes, fresh pasta
goes very well with Asian dishes.

Make this noodles.
I promise you'll love it.

Thursday, November 5, 2009

Caramel Apple Quesadillas

I could eat this all day long.
That's how much I love it.
I've been sick all week last week,
down with a nasty cold...
and I made a few batches of this,
kept it in the fridge,
and just munch on it all day.
-My poor kids "suffered" through eating frozen leftovers
and chicken nuggets
(doubt they are complaining about THAT).
Don't judge me please.

This would be awesome with vanilla ice cream,
but since I didn't have any
was too lazy and sick to go to the grocery store,
I make do with a drizzle of caramel.
Still delicious.

Try it.
It's easy
and simple to make.

Recipe taken from Southern Living.
2 Granny Smith apples, peeled and thinly sliced
1/2 cup coarsely chopped walnuts
1 tsp cinnamon sugar
1 tsp lemon juice

3 tbsp butter, divided

1/2 8oz package cream cheese, softened
1/4 cup powdered sugar
4 burrito size flour tortillas

1/2 cup bottled caramel sauce
vanilla ice cream *optional

1. Toss together first 4 ingredients

2. Melt 1 tbsp butter in a large nonstick skillet over medium
high heat.
Add apple mixture and saute 5-8 minutes or until apples are tender.
Remove apple mixture from skillet.
Wipe skillet clean.

3. Stir together cream cheese and powdered sugar until smooth.
Spread cream cheese mixture evenly on 1 side of each tortilla.
On the other side, add a few tablespoon of the apple mixture.
Fold tortillas in half.

4. Melt 1 tbsp butter in skillet over medium heat.
Cook 2 quesadillas 2 minutes on each side or until golden brown.
Repeat procedure with remaining 1 tbsp butter and
remaining 2 quesadillas.
Drizzle with caramel sauce.
And if using vanilla ice cream, top with it.
Serve immediately.

Sunday, October 25, 2009

Telur Masak Kicap (Eggs in Soy Sauce)

Mom used to make this dish all the time
when we were little.
It's fast.
And it's cheap to make.
Sometimes, she would fry the eggs.
Other times, she would serve it with
hard boiled eggs.
The fried potatoes are optional.
I guess she include that to make it more filling.

When I first got married,
I would make this dish a few times
from the dozens of Habhal sweet soy sauce
I had brought over from Singapore.
the bottles of Habhal goodness were long gone..
and much to my dismay,
I couldn't find it at my local Asian grocery stores.
And oh, I have yet to find the ABC brand either.

I have finally found a recipe that I'm satisfied with.
It's close enough.

Serves 4.

4 eggs, fried with a bit of vegetable oil
1 potato, peeled and sliced into strips - fry until golden brown

1 tablespoon minced garlic
1 small onion, cut into rings

2 tablespoons dark soy sauce (Tamari sauce)
2 tablespoons honey (adjust sweetness)
1 teaspoon sambal oelek (more if you like spicier..I usually put around 2 teaspoons)

1 spring onion (scallions) - sliced thinly

Mix the soy sauce, honey and sambal oelek.
Fry the onions till it gets soft.
Add the minced garlic and fry about 30 seconds longer. Then add the soy sauce mixture and fry a minute longer. Add fried eggs and the fried potatoes and garnish with the spring onions.

Chicken Wings with Curry Lime Butter

I have a thing for Tyler Florence.
That man can cook.
And the best thing is,
his recipes work and are easy to follow.
Of course I wish my hubby could be more like Tyler.
But that ain't gonna happen soon.
He couldn't fry an egg to save his life.
Sorry honey.

this is one of Tyler's chicken wings recipe.
It's good but I wish it was more spicy.
Next time,
and there will be a next time,
I'll put some chilli flakes for a bit more heat.

Recipe taken from Food Network Tyler Florence.

Chips Galore Cookies

Who would've thought that
will take a lot of your time?
That thing is addictive!!!

I made these cookies weeks ago.
The original recipe called for almond extract.
I made a small batch of it,
and my kids were totally revolted by the almond smell
and taste.
Not for them.

the second time round,
I made it with vanilla extract
and it's so much better.
These cookies had tons of chips-
great for the chocolate lover.
I also substituted the semisweet chocolate
with bittersweet...
just because I love my chocolate a bit more bitter.
You could interchange them, of course.

Recipe taken and adapted from Taste of Home Cookies.

Yields 9 dozen.

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tablespoon vanilla extract
2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup EACH bittersweet chocolate chips,
milk chocolate chips and white chocolate chips
1 1/2 cups chopped pecans
1 1/2 cups chopped walnuts

In a large bowl, cream butter and sugars.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla extract.
Combine the flour, baking soda and salt in a separate bowl.
And gradually add to the creamed mixture.
Combine chips and nuts; stir into dough.
Cover and regrigerate for 1 hour or until easy to handle.

Drop by tablespoons 2 inch apart onto greased baking sheets.
Bake at 325F for 18-20 minutes or until golden brown.
Remove to racks to cool completely.

Saturday, September 19, 2009

Chicken Fried Steak

I could still remember the first time
I had Chicken Fried Steak.
It was in Hard Rock Cafe.
I was probably 19
or even 20.
You see,
where I come from,
Chicken Fried Steak
is not in our daily meal
I tried it not only because
I love food...
all kinds of food...
it's also because
I was in Hard Rock Cafe
so many times during my late teens
and early 20s
I think I've tried almost everything
on their menu.
except for their pork
of course.
I don't eat pork.

that was the first time
I sink my teeth on a Chicken Fried Steak
and eversince then,
I will order it
every time I see it on a menu.
Ask my hubby.

I am on a mission to
find the perfect
Chicken Fried Steak.
This is good.
But not great.
The crust is a bit soggy
and not as crispy as I would like.
the gravy is fabulous.

This is not the first
chicken fried steak recipe I had tried.
Nor the last.
I tried a few other recipes
and wasn't as pleased either.
I was pretty satisfied with this one.
But not enough to proclaim
"This is IT!!"

Taken from Southern Living Cookbook.

1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp pepper
1 lb cubed beef steaks

1 large eggs, lightly beaten
2 tbsp milk
1 cup saltine cracker crumbs

Vegetable oil

3 tbsp all purpose flour
1 1/4 cups chicken broth
1/2 cup milk
Dash of Worcestershire sauce
Dash of hot sauce

1. Combine first 3 ingredients, sprinkle on both sides of steaks.
2. Combine egg and 2 tbsp milk in a shallow dish.
Dip steaks in egg mixture, dredge in cracker crumbs.
3. Pour oil to depth of 1/2 inch into a large, heavy skillet.
Fry steaks in hot oil over medium heat until browned, turning once.
Cover, reduce heat and simmer, turning occasionally 15 minutes or
until tender.
4. Remove steaks, and drain on paper towels. Keep warm.
Drain off drippings, reserving 3 tbsp in skillet.
5. Add 3 tbsp flour to drippings in skillet, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add broth and 1/2 cup milk; cook over medium heat,
stirring constantly until thickened and bubbly.
Stir in a dash of Worcestershire sauce and hot sauce.
Serve gravy with steaks.