Tuesday, March 7, 2017

Roast Herbs Drumsticks





Ingredients :
4 drumsticks (cleaned)
Sea Salt

Pepper
Dried Rosemary
Olive Oil

Marinates:-
- 2 tbsp Soya Sauce
- 2 tbsp Dark Soya
- 1 tbsp Sesame Oil
- Chopped Fresh Marjarom, Rosemary & Sage (some)

Methods:-
1. Marinate drumsticks with marinates ingredients
2. Rub chopped herbs on drumstiucks.
3. Pre-heat oven at 180 degree, put drumstick at oven proof tray. Apply olive oil, sprinkles salt, pepper and dried herbs. Place tray at the middle rack, roast for 5 minutes at Top and Bottom heat. Turn the drumstick, apply olive oil and roast for another 7 minutes (poke with chop stick, if the chopstick go through, means the meat is cook. Place the tray at the highest rack and roast for another 2 minute in High heat ( 220 degree) for crispy skin.
4. DONE!

Sunday, February 19, 2017

Baked Portabellos with Spinach





Ingredients
Portabello X 6
Mince Pork 500g
Vegetables for roast (broccoli, cauliflowers, zucchini, garlic and carrot)
Marinates
1. Salt - 1/2 tsp
2. Pepper - pinch
3. Corn starch - 1/4 tsp
4. Water - 1/4 cup
5. Herbs - oregano & parsley - 1/4 tsp each
6. Olive oil - 2 tbsp
7. Mince garlic - 2 cloves
Ingredients
1. Cheese - 1 cup
2. Chopped the mushroom stem
Methods
1. Marinate pork for 30min.
2. Clean mushrooms.
3. I use broccoli, cauliflowers, zucchini, garlic and carrot. Clean and cut them, using BC on stove. Use medium flame, drizzle some Olive oil in BC and add in cut vegetable, sauté for 5minutes add dried rosemary, salt and pepper to taste Off flame.
4. In a small pan cook marinated pork till it turns white, add chopped mushroom stem, add 1/2 portion of the cheese. Till cheese melt, off flame.
5. Scoop mince meat to the mushroom and lay nicely on top of bed of vegetables.
6. Lastly sprinkle cheese on top and bake for 10 minutes in 180 c, top heat. Or if cheese is brown.
7. Voila.

Tuesday, February 14, 2017

CNY auspicious dish : waterless steam fish

I still remember when I was a kid my dad, which is a very good cook will always prepare steam fish for the 2nd day of CNY and also known as "Hoi Nin" 開年.  My dad said the reason of having Fish is because "Nian Nian You Yu" is a greeting Words for chinese new year, Meaning abundant Year By Year, which always means "Money"." Fish" and "abundant" have the same pronunciation "Yu", but in different character~ therefore, chinese always using fish to represent abundant.


And this year, I will follow my dad's foot step and carry on with this tradition. 


Waterless Steam Fish

1.Tiger Grouper 龙虎班 approximately 1.2kg

(clean and scaled, dry with paper towel, marinate with Sea Salt and Rice Wine)

2. Egg Toufu, Spring Onion, Ginger and Corriander.

Method:

1. Using 27cm OFO, place spring onion, ginger slice and tofu, Pour 1/2 cup water at the bottom of OFO. 

2. Lastly place fish on top of all ingredients. 

3. Turn on High fire, when water started to get warm and once you see the steam, cover the lid and turn down to medium flame and cook for 10minutes and keep lid close for 2minutes (if your fish is smaller than 1kg, you may reduce cooking time to 8min)

4. Boil cooking oil pour over fish then followed by gravy (soya sauce x 2tbsp, fish sauce x 2tbsp, sugar) and spring onion and corriander.

5. Serve with white rice will be perfect.

CNY auspicious dish: Pan Seared Scallop & Prawn Aglio Olio

Chinese New Year is always the time for gathering and good food. My husband and children will always looking forward to my new dish and sometimes they do order what to be cook. As a mother of 2 and a wife this is a blessing isn't? What could be more rewarding than seeing a Big Smile on their faces😁. Since my children are pasta lover, Inhave twist this recipe a little by replacing the "tong fun" to angel hair.


As a Chinese, we always believe in auspicious and prosperity wishes. Prawn is call "HAR" in cantonese, it has the same sound as just like "laughing". And Scallop is call "Dai Zi", captured the same reading as "Dai Hung Dai Zi" means Suceesful and Well establiment. I have 2 dish here, first one is "Hee Har Dai Siu" means Happy and Loud Laghing and the second is "Dai Hung Dai Zi".


I hope those who has eaten these 2 dish will get a well and auspicious luck.


Recipes as below.

Hee Ha Dai Siu

- Tiger Prawn (clean and marinatenwih salt, pepper and some rice wine)

- 200g angel hair (blanch in salt water, drained)

- mince garlic x 2 tbsp, ginger x 1tsp

- olive oil 

- chopped coriander 


Methods:

1. Using Buffet Cassarole, heat some olive oil. Pan fried Prawn. 1 minutes each side. Set aside.

2. Using the same BC, add in 3 tbsp olive oil, garlic and ginger. Stir fry till aromatic then add in pasta and stir and mix well. 

3. Arrange Prawns on top of the pasta and sprinkles chopped coriander on top.


2. Dai Hung Dai Zi

- Scallop (I use frozen ones) (defrost, wipe dry with kitchen towel then sprinkle salt and pepper on both side)

-Baby Spinach (I use handpicked Australian Spinach)

- olive oil

- 2 tbsp mince garlic


Methods

1. Using Buffet Cassarole, preheat 2 tsp olive oil. Place Scallop in BC and pan fry in high fire for 2min each side or till brown. Set aside.

2. Using the same BC, add in mince garlic ad stir fry till aromatic then add on Baby Spinach and keep stiring till Spinach is wilted add salt to taste.

3. Arrang Spinach at the bottom of the bowl and place Scallops on top.

Sunday, November 13, 2016

Baked Star Garoupa with Cheese

Ingredients 
Star Garoupa (marinate with salt & pepper, rub some cumin powder)
1/2 cup water
1 tsp Turmeric powder 
1 tsp Cumin powder
1/2 tsp salt to taste
Some sugar to taste (my children like sweet curry taste)
1 cup Cheese

Methods 
1. Pan fried sides of fish fillet, a quick one don't over cooked. Each side approximately 10 sec. if your fillet is thin, u pan fry for shorter time. Set aside.
2. Use back the same pan, add some chopped garlic (optional), mix water and all dried ingredients and stir till well dissolved. When boiling add 1/2 cup cheese keep stirring till melt. Pour gravy to a oven save bowl, place fish nicely on top and sprinkles cheese on top.
3. Bake in high heat for 8 min, or until cheese turns brown.


Tuesday, November 8, 2016

Ojiya/ Soup Rice

Ojiya or Soup Rice has been a favourite dish of my  kids, they love it because the broth/soup makes the rice soft and yet its not as thick as porridge. And as a busy mother that without any helper nowadays, this is one of the One Pot Meal that I would like to include in my Dinner Menu too.

All you need is a good broth and some seafood or meat. I will normally out prawn or fish, so it makes the broth even tastier.

You can try this when you have run out of ideas of what to cook tonight.

Recipe :-
1. 1/2 cup rice (washed)
2. 1 litre Broth (any broth, I use mushroom broth)
3. Some Meat Ball
4. Some Shrimp
5. Egg (beaten)
6. Seaweed (korean, salted)
7. Furikake (Japanese Sprinkle on Rice)

Method:
1. Boil broth till boiling in high fire, add rice. Don't cover, stiring for 1 minute, after you see rice started to expand, turn to medium fire and cover lid for 10minutes, stir the rice so it didnt stick at the bottom. If the rice is soft, turn to high again, add in meat balls prawns. stir in beaten egg, meanwhile swirl egg with chopstick to form egg drop (蛋花)

2. Serve with Seaweed and Furikake.

One Pot Meal : Baked Red Sauce Chicken Leg on Coconut Rice

One Pot Meal : Baked Red Sauce Chicken Leg on Coconut Rice

I love to cook for my family specially my children because they give me the best compliments ever. Actually the main reason is because I want them to have more home cook meals. Cooking is an art and also one of the way to unwind. I love one pot meal, its easy to make and most important I clean less utensils after cooking.

Cooking with french oven is also my favourite because it save time and food turned out to be tastier (haha). Le Creuset's colour are too attractive and hard to say no isn't? 

One Pot Meal : Baked Red Sauce Chicken Leg on Coconut Rice
Cooked rice with RFO, and meantime I steam broccoli in it to save cooking time.



Ingredients

Chicken Whole Leg - deboned
Broccoli - 1 cup
Basmati Rice - 1 cup
Organic Virgin Coconut Oil - 2 tsp
Salt - 1/4 tsp
Water - 2 cups

Marinates
Dark Soya - 1 tsp
Soya - 1 tsp
Fish Sauce - 1 tsp
Sugar - 1 tsp

Red Sauce
Spaghetti Sauce

Slice Cheese - 2

Methods
1. Wash rice and add water, salt and coconut oil to pot, when boiling turn fire to low and cook for another 10 minutes. I put in my broccoli at the last 5 minutes and keep lid cover for another 5 minutes.

2. Marinate chicken leg with the marinates ingredients.

3. Another non stick frying pan, fry chicken leg for 5 minutes each side on medium fire.

4. Mix broccoli and rice. Set the chicken on top of the rice. Use the same pan without rinse add in spaghetti sauce and cheese on low fire, keep stirring. Transfer the sauce to the chicken and spread evenly.

5. Bake in oven on HIGH heat for 7-10 minutes till brown.

6. Voila!






Wednesday, July 20, 2016

Ayam Pongteh

I always love nyonya cooking and suddenly feel like cooking Ayam Pongteh but instead of potatos I substitute with okra. We all love okra.

I'm using my own recipe as this is the taste that I have been craving since my last had at a nyonya restaurant.

Thank god, everyone specially kids love it.


Ingredients 

1. 4 Drumsticks cleaned, marinate with salt & pepper. (I add some garlic salt marinate)
2. 1/2 cup flour
3. 800ml water (need to cover my drumsticks)
4. 2 tbsp cinnamon powder
5. 1 tbsp Tumeric powder
6. 1 cup cooking milk/santan
7. 2 tbsp soya
8. 3 Anise stars
9. 2 cinnamon sticks
10. 2 medium onion (chunk)
11. 4 cloves Garlic (peeled)
12. 8 okra trimmed head and tail
13. Dash of fish sauce (optional)
14. Salt & black pepper to taste 

Methods
1. I usually brown the skin of my drumstick with non stock pan. Set aside
2. Heat some oil in a pot, put in onion, garlic, anise star and cinnamon and quick stir till aromatic. Add in drumsticks, keep stiring.
3. Mix water, flour and cinnamon powder till complete dissolve. Pour in the pot and cover. 
4. When boiling turn flame to low, then simmer for 15minutes. Add in okra, cover with kid and simmer for another 10minutes, add in milk stir well.
5. Cover for another 10minutes before serving.
*im using a cast iron pot, and if U r using an ordinary stainless steel pot, cooking time might varies.

Monday, July 18, 2016

Roasted Honey Glazed Drumstick

Ingredients
 
4 drumsticks 
2 tbsp sea salt
1 tbsp black pepper
1 tbsp Dried Rosemary Herbs
2 tbsp Dried Oregano Herbs
1/4 cup honey
Dark Soya (optional)
Garlic

Methods
1. Clean drumsticks. Use half the portion of salt, pepper and herbs to marinate the drumsticks. Rub in well. I like the drumsticks to have a little tan, so I rub dark soya on the surface/skin.
2. Pre heat oven at high 200 degree, place drumsticks and garlic on a heatproof tray. Rub olive oil on the bottom of the tray to avoid drumsticks sticking on the surface.
3. Roast for 5minutes, bring out drumsticks to apply a generous amount of honey, sprinkle 1/4 portion of salt, pepper and herbs then continue baking for 10minutes. Flip side, apply honey and sprinkle the remaining salt, pepper and herbs then roast for another 10minutes at medium rack.
4. Place drumsticks nearer to the top heat and roast for 2minutes or till nicely brown.

Sunday, July 17, 2016

Chocolate Chips and Muesli Cookie

1 cup butter
1 cup brown sugar
1/2 cup castor sugar
2 1/4 cup flour (add in baking powder, sieve well)
1 tsp baking powder
3 eggs
2 cups choco chips
100 g (muesli cereal, pounded)
1 tsp vanilla essence 

Methods 
1. Mix butter, sugar till well beaten.
2. Add in eggs & vanilla essence, beat well
3. Add in flour + baking powder, mix well
4. Pre heat oven 180 degree
5. Use small ice cream scoop to scoop batter. Bake for 20mins till brown.


Friday, May 20, 2016

Cantonese Style Braised Rice

 Colour

Ingredients 
2 cups cooked rice
Seafood, mixture of prawns and squids 
Pork slice (marinate with soya,cooking oil and some corn flour)
Garlic minced
Kai Lan, sliced stem (easier for kids)
2 eggs beaten
3 cups chicken broth (any broth)
4 tbsp corn flour, mix with water to make starch.


Methods 
1. Heat up wok/pot. I use cast iron pot for better heat transformation.

2. In medium flame, drizzles some cooking oil, add in minced garlic & pork. Stir fried for 1minute, add in vegetables, keep stirring for another 2minutes. Add broth, and turn flame to high and wait until it's boiling. 

3. When it's boiling, stir in beaten eggs, meanwhile keep swirling the eggmixture to form egg drop, add in starch water. Mix well.

4. Lastly, add cooked rice. Add salt to taste, but if u r using a seasoned chicken broth, you don't need to add salt. 

Wednesday, March 9, 2016

Braised Nam Yue Pork with Peanuts and Mushrooms


Braised Nam Yue Pork with Peanuts and Mushrooms

Ingredients 
500g Pork Belly (五花肉)

3 slices of young ginger (mince)
4 cloves of whole garlic
100g peanuts, soak for 1hr
5 pcs mushrooms, soak till soft
2 stalk spring onions, separate white and green
2 small star anise
2 honey rock sugar (golf ball size)
1/4 cup cuttlefish floss (soak for 15, cut thin)
3tbsp light soy sauce
1tbsp rice wine
2 pc of Nam Yue (red fermented beancurd)
2tbsp of Nam Yue water
4 cups water
1tbsp dark caramel soy sauce, for coloring

Method
*Cut pork into size of a mahjong. Marinate with 1/2 Nam Yue (mash) for 30minutes.

1. Heat oil in a cast iron pot or heavy bottom pot, sauté ginger, garlic, white part spring onion, star anise, and cloves till aroma.
Meanwhile, use a non stick pan and fry the pork for a short period of time, 6 seconds or till skin brown. I did this because I want the juice of the meat to lock as I braised and the skin will hv a little brown effects. Set aside the pork.
2. Add in Nam Yue and Nam Yue water, mix well.
3. Add in pork, peanuts and mushroom, cook for a while.
4. Add in water, season with rock sugar, light soy sauce and rice wine and lastly add in cuttlefish floss. Stir well.
5. Braise over low heat for 2.5 hrs or until pork tendered, stir from time to time.
6. Last add in dark caramel soy sauce and mix well.
7. Dish out, garnish with green spring onion and serve hot with steamed rice.
Enjoy!


Monday, February 22, 2016

Mushroom Cumin Briyani Rice

INGREDIENTS
1 cup Basmati Rice/long-grain rice 
2 tbsp vegetable oil 
1 cup mushrooms, sliced 
1 onion, finely chopped 
1 clove of garlic, crushed 
1tomato, chopped 
1/2 tsp medium curry powder 
1 tsp cumin powder 
1 cup frozen peas 

METHOD

1.Cook the rice in a pan of lightly salted boiling water for 10-12 minutes, until tender. 

Meanwhile, heat the oil in a large frying pan or wok and gently fry the mushrooms, onion, garlic and tomato for three to four minutes, until softened. Add the curry powder and cumin powder and stir for another minute, then add the peas and cook for one or two minutes, stirring often. Drain the rice and add it to the frying pan. Season and stir. 

Pumpkin Puree Sweet Dessert with Corn





Pumpkin Dessert with Corn and Sago


Chinese New Year is about auspicious and good wishes and conjunction with it I make Pumpkin Dessert for yesterday gathering. Pumpkin call 金瓜 means Golden Fruit, isn't auspicious. I hope all my guest will find their golden fruit after they had my dessert.

This is also my hubby's favourite, he requested me to make it for our get together. So here you go Mr Tham...

Ingredients:
1 medium size pumpkin, removed skin.
2 cups water 
1 packet instant santan (150ml)
1 cup sago (pre-cook)
1 cup corn (I use frozen corn)
1/4 cup sugar (adjust own sweetness)      


Methods:
1. Steam pumpkin till soft. Blend with water (I use the corn water that used to boil the frozen corn) till purée.
2. Put sago is boiling water, when sago turns transparent, off flame and drain sago, set aside.
3. Boil frozen corn, I keep the water and to add in together with the steamed pumpkin then blend.
4. Transfer the purée to a pot. Add sago and corn, then santan and sugar to taste. A little pinch of salt to taste.
5. Voila!

Friday, February 19, 2016

One Pot - Stew Roast Pork with Potato Carrot and Truffle Oil

As I mentioned earlier, A One Pot Meal has always been my favourite since everything can be cooked in a go, why not? I love to have most of everything inside one pot, for example a combination of meat and vegetables together. I'm a typical mother that wish my children will eat everything that served on the table but too bad, this could only happened once in a bluemoon so, to make it a habit I will always include vegetables in my cooking, either its green or leafy, red or purple? as long as vegetable, will do.

Today I was rushing out for a meeting but don't want my kids to miss home cook dinner so I have decided to make this One Pot Meal ahead of time. And lucky me, found some left over roast pork in the freezer. Guess what? One Pot - Stew Roast Pork with Potato Carrot and Truffle Oil..

My kids and hubs are happy with this dish and so do I...
Ingredients

200 g Roast Pork (cut 1 inch width)
Russet Potatoes x 2 (cut slice)
Carrot x 2 (cut slice)
Water x 3 cups
Sugar x 1 tsp
Chardonnay or any white wine x 1/4 cup
Olive Oil x 1 tsp
Truffle Oil x 2 tsp
Bay Leave x 2 piece

Methods

1. Use a non stick pan, heat it with some olive oil. Brown the pork till light brown. Do not use high flame, low flame will do. The roasted pork will produce oil during the browning process. Set aside the pork. Maintain the oil and add in cut potatoes and carrots and fry till brown and aromatic. Pour in water, and wait until its boiling.

2. Meantime, cut the pork into bite size (1inch). Put the pork in a stew pot/crock pot. Add in all other wet and dry ingredients.

3. Cover crock pot and turn flame to high. When its boiling reduce flame to low and stew for 1 hour. Keep checking the water level, make sure it covers the solid.

4. I did not add in salt nor pepper because the stew will highly depending on the marinate from the roast pork. You may add salt and pepper to taste.

5. Lastly, drizzle some truffle oil..


Stew Roasted Pork with Potatoes and Carrots


Panasonic Festive Cooking Programme : Roast Vegetables

video

Thursday, January 7, 2016

One Pot - Stew Roast Pork with Potato and Carrot

A One Pot Meal has always been my favourite since everything can be cooked in a go, why not? I love to have most of everything inside one pot, for example a combination of meat and vegetables together. I'm a typical mother that wish my children will eat everything that served on the table but too bad, this could only happened once in a bluemoon so, to make it a habit I will always include vegetables in my cooking, either its green or leafy, red or purple? as long as vegetable, will do.

Ok, Last weekend my cousin sister dropped by to our house with a portion of yummy roasted pork. I wrapped it with aluminium foil and kept it in the freezer. 

And I have a pretty late meeting around 5pm in town and I don't wanna buy dinner at the take away stall so what came to my mind was this "One Pot Meal"... I defrost the roast pork 2 hours earlier and used up the ingredients thats is suitable in the fridge like potatoes and carrots.

Ingredients

Roast pork x 1 piece (500gm) preferably with fats
Russet Potatoes x 2 (cut slice)
Carrots x (cut slice)
Water x 3 cups
Sugar x 1 tsp
Apple Cider Vinegar x 1 tsp
Olive Oil x 1 tsp
Bay Leave x 1 piece

Methods

1. Use a non stick pan, heat it with some olive oil. Brown each side of the roasted pork till light brown. Do not use high flame, low flame will do. The roasted pork will produce oil during the browning process. Set aside the pork. Maintain the oil and add in cut potatoes and carrots and fry till brown and aromatic. Pour in water, and wait until its boiling, transfer potatoes and carrots into crock pot.

2. Meantime, cut the pork into bite size (1inch). Put the pork in a stew pot/crock pot. Add in all other wet and dry ingredients.

3. Cover crock pot and turn flame to high. When its boiling reduce flame to low and stew for 1 hour. Keep checking the water level, make sure it covers the solid.

4. I did not add in salt nor pepper because the stew will highly depending on the marinate from the roast pork. You may add salt and pepper to taste.


Stew Roasted Pork with Potatoes and Carrots



Thursday, November 26, 2015

Caramel Soya Tiger Prawns


If you are familiar with my kitchen then you will probably know seafood is my family's favourite. Everyone at home loves prawn very much. Tonight hubby brought home someTiger Prawns, and without much thinking, Caramel Soya Tiger Prawns has come to mind.

Simple yet yummy, is my philosophy of cooking. Nothing are more important than big smiles on those faces.

Ingredients

10 - Tiger Prawns, cleaned (marinate with little salt, rub some salt in)
3 tbsp - chopped garlic
1 cup - water
1/4 cup - Soya Sauce
1/4 cup - Caramel Soya/Thick Soya/Dark Soya
3 tbsp - Sugar
1 tbsp - Starch

Methods


1. Clean prawns, there is a tutorial in my blog of how to clean prawn, incase you need tutorial on this.
2. In a cooking pan or wok, heat some cooking oil not too much, just enough to pan-sear the prawns. About 1/4 cup of cooking oil. Don't over cooked the prawns, 1 minute on each side or till you see them changed to nice pink the turn over. Set the prawns aside. Keep the oil.
3. Using the same pan, put in garlic. Stir fry till you smell the aroma, do not brown it or else it will have bitter taste. 
4. Mix well all wet and dry ingredients. Pour in with garlic, keep stirring till sugar dissolved and boiling. Then put in prawns and stir well until fully coated. Set aside and serve with white rice.


Friday, August 28, 2015

Cheese Mayo Baked Tiger Prawn



















It has been awhile since my last "Serious Cooking" in my humble Kitchen. We are trying very hard to keep the kitchen clean and tidy because our domestic maid has gone back to her country for vacation. Hubby is in charge of cleaning dishwares and plates so it's not advisable to cook something that requires a lot of ingredients and steps. (laughing)

But the Thams are seafood lovers and they can't resist the Big Tiger Prawn that I bought from the market this morning so I wanted to cook something fancy instead of the usual "prawn recipes". Last week we had a very yummy and delicious Teppanyaki Tiger Prawn at a Japanese Fine Dining recently and it's still pretty fresh in my head, so I decided to go for a try.

After hours of preparation and cooking is finally done. When Olivia saw the dish on the dining table she was so impressed and said "Mummy, the prawns look very yummy".. hahaI'm so happy and glad that hubby and kids are pleased with this "Cheese Mayo Baked Tiger Prawn" (thumbs up)


Ingredients

6-8 - Prawns, cleaned
6 tbsp   - Mayonnaise
1/4 cup - Water
4 tbsp   - Grated Cheese (Cheddar/Mozzarella)
2 tbsp   - Grated Cheese (for topping)
2 tsp     - Curry Powder
1 clove garlic (chopped)
1 shallot (chopped)
1/8 tsp  - Salt
1/4 tsp  - Sugar

Methods
  1. Clean prawns and marinate with soya, if you don't like soya u may rub with salt but not too much, marinate for 15minutes will do.
  2. In a frying pan, add in cooking oil or olive oil when the pan is heated but not smoke. Slowly put in prawn one by one and lightly pan fry each side for 30 seconds will do. Do not over cook it, prawn gets cook really fast (when you see it turning red, means it's cooked)
  3. Set aside prawns.
  4. Mix water, mayonnaise, salt and sugar till Mayonnaise dissolved. Set aside. 
  5. Use the same pan, and approximately 3 -4 tbsp of the oil that used for frying to try the garlic and inion until soft but not brown. Add in the liquid ingredients. Keep stirring until it's thicken and dissolved then add in cheese, keep stirring until it's melted. It will taste a little sourish, not too much.
  6. Preheat Oven to high heat. if you are using the burner then you don't need ti use the oven.
  7. Pour the sauce over the prawns and sprinkle the grated cheese on top of it. 
  8. Put the dish into the highest rack of the oven and let it brown the cheese for 15 minutes (time varies from ovens).
  9. Voila!

tips:

  • I used dutch lady mayonnaise because that's what I have in fridge, but I prefer Kewpie because it taste richer but this is an option.
  • I add in some curry powder to make the sauce looks yellowish but you may ignore if you don't like.
  • Basically it will be quite salty with mayo and cheese added, salt may be reduced to your own liking as well.
  • I do not have the burner so I option for Oven heat to burn the top part of my cheese. 




Pour sauce over the prawns.

Sprinkles grated cheese on top of the prawns.

The result after 15 minutes high heat at the highest rack of the oven.

Bon-appetite!

Wednesday, August 5, 2015

Slow Roast Chicken and Vegetables


    

There are times that you just feel like clearing the stuffs in your fridge and this is the best meal that you can try. A simple one pot meal. Use up whatever in fridge.. I have chicken, mushroom, baby carrot, cauliflowers and tomato...

Marinate chicken and vegetables with white wine, Italian herbs, olive oil, pepper and salt for 10 minutes. 

Olive oil- 3tbsp
Salt - 2 tsp
Pepper - little dash
Italian herbs - 2tsp
White wine- 1/4 cup

Put everything in baking tray, bake for 90min at 120 degree.