Friday, April 22, 2016
Honey lemon chicken by Susan Quek
Honey lemon chicken Recipe:
Ingredient
2 chicken thighs -> cut to small piece
Marinate chicken thighs with:
1 tbsp light sauce
1 tsp oyster sauce
1 tsp sugar
Dash of pepper
2 chicken thighs -> cut to small piece
Marinate chicken thighs with:
1 tbsp light sauce
1 tsp oyster sauce
1 tsp sugar
Dash of pepper
3 tbsp cornflour to coat before frying
Sauce:
1 tbsp oyster sauce
1 tbsp sugar
2 tbsp lemon juice
2 tbsp honey
Half rice bowl water
1 tbsp oyster sauce
1 tbsp sugar
2 tbsp lemon juice
2 tbsp honey
Half rice bowl water
Methods:
1. Fried the chicken till brown and removed from pan.
2. On a clean pan... Boil the sauce mixture till bubble and thicken. Pour in the fried chicken piece in and give a quick stir and coat all chicken.
1. Fried the chicken till brown and removed from pan.
2. On a clean pan... Boil the sauce mixture till bubble and thicken. Pour in the fried chicken piece in and give a quick stir and coat all chicken.
Concoction health drink by Ina Tay
After some serious manual labour + intense smoking to the eyes, I finally get this lengendary concoction done!
This concoction is said to be a remedy for heart vein blockages. It assist to unblock blockage so blood can flow through smoothly. As such, it improves heart health and helps to reduce the risk of stroke and heart attack.
It is also said to lower cholestrol, improve constipation problem, reduce numbness in arms and legs, and may assist in weight loss too.
Just 5 ingredients which consists of: Ginger, garlic, lemon, apple cider vinegar and honey.
One cup of garlic juice
One cup of ginger juice
One cup of lemon juice
One cup of apple cider vinegar
Honey to neutralise the taste
Peel garlics off skin (use old garlic) and scrape off skin on ginger (old ginger) and cut into slices. Blend ginger first and squeeze out juice using cheesecloth. Then do the same for garlic.
Pour both jucies into pot and add in lemon and apple cider. Boil the liquid and let it simmer while liquid evaporate till approx half is left. (Without lid on) Once that is done, leave it to cool and add honey to taste. Store in fridge and consume 1 tbsp every morning on empty stomach.
Can be stored for about a month in fridge. Proportion of juices can be increased or decreased. Just make sure all are the same portion.
Alternatively, if u have slow juicer, use it to extract the juices to save on manual squeezing!
One cup of ginger juice
One cup of lemon juice
One cup of apple cider vinegar
Honey to neutralise the taste
Peel garlics off skin (use old garlic) and scrape off skin on ginger (old ginger) and cut into slices. Blend ginger first and squeeze out juice using cheesecloth. Then do the same for garlic.
Pour both jucies into pot and add in lemon and apple cider. Boil the liquid and let it simmer while liquid evaporate till approx half is left. (Without lid on) Once that is done, leave it to cool and add honey to taste. Store in fridge and consume 1 tbsp every morning on empty stomach.
Can be stored for about a month in fridge. Proportion of juices can be increased or decreased. Just make sure all are the same portion.
Alternatively, if u have slow juicer, use it to extract the juices to save on manual squeezing!
Sambal Teri Kacang Manis by Susan Quek
Facebook link - https://www.facebook.com/photo.php?fbid=10154220881484548&set=gm.1010819025639064&type=3&theater
Ingredients:
100 g peanuts with shell- fried with oil
200 g dried anchovies - fried with oil
10 red chilies/4 garlic cloves/6-7 shallots - blend or pound to chili paste
1 tbsp tamarind/Assam- mix with 5 tbsp water
2 tbsp gula melaka- shaved
2 tsp kecap manis
Method:
1. Use 2 tbsp oil to fry the chilli paste till fragrant and remove from pan.
2. Same pan, add the Assam water, Gula Melaka and kecap manis... Stir till Gula Melaka dissolve.
3. Add in the fried chilli paste to no.2 till boil and bubbled.
4. Off the fire and pour the fried peanut & fried ikan bilis and give a quite stir so everything is coated.
100 g peanuts with shell- fried with oil
200 g dried anchovies - fried with oil
10 red chilies/4 garlic cloves/6-7 shallots - blend or pound to chili paste
1 tbsp tamarind/Assam- mix with 5 tbsp water
2 tbsp gula melaka- shaved
2 tsp kecap manis
Method:
1. Use 2 tbsp oil to fry the chilli paste till fragrant and remove from pan.
2. Same pan, add the Assam water, Gula Melaka and kecap manis... Stir till Gula Melaka dissolve.
3. Add in the fried chilli paste to no.2 till boil and bubbled.
4. Off the fire and pour the fried peanut & fried ikan bilis and give a quite stir so everything is coated.
Condensed Milk Cheese cakes by Fion Ong
Condensed Milk Cheesecake
Preheat oven 160g
Place a tray of hot water at the lowest rack
Place an aluminium foil on the top rack
Ingredients:
(A) mixed well the following
250g Philadelphia cream cheese
200g white chocolate
4 tbsp HL milk
4 tbsp condensed milk
(B) use a mixer and beat till firm peaks
5 egg whites
1/8 tsp cream of tartar
1/8 tsp corn starch
40g sugar
(C) prepare the following in separate bowls
5 egg yolks
3 tbsp (olive/vegetable) oil
90g cake flour with 1/8tsp fine salt (sifted together)
Cheese cubes (optional) (u may cut a small bar of cream cheese into 1cmx1cm)
Steps:
Add egg yolks to (A), oil and beat till well combined
Sift the flour and salt into the mixture
Fold in (B) in 3 batches
Tap the tin to remove any bubbles
Slowly pour the batter into the cups
Place the cups in a metal bowl or container
Bake @ 160 deg for 5 mins using water bath method
Add in 1 cheese cube into 1 cup (optional)
Bake @ 160 deg for another 30 mins
To check if the cakes are ready: Use a satay stick or tooth and poke into the cakes to see if it comes off clean
Different ovens different temp
Pls monitor occasionally, either lower the temp if the cakes burnt fast, or extend the baking time to 5 more mins
Happy baking, beautiful people π
Preheat oven 160g
Place a tray of hot water at the lowest rack
Place an aluminium foil on the top rack
Ingredients:
(A) mixed well the following
250g Philadelphia cream cheese
200g white chocolate
4 tbsp HL milk
4 tbsp condensed milk
(B) use a mixer and beat till firm peaks
5 egg whites
1/8 tsp cream of tartar
1/8 tsp corn starch
40g sugar
(C) prepare the following in separate bowls
5 egg yolks
3 tbsp (olive/vegetable) oil
90g cake flour with 1/8tsp fine salt (sifted together)
Cheese cubes (optional) (u may cut a small bar of cream cheese into 1cmx1cm)
Steps:
Add egg yolks to (A), oil and beat till well combined
Sift the flour and salt into the mixture
Fold in (B) in 3 batches
Tap the tin to remove any bubbles
Slowly pour the batter into the cups
Place the cups in a metal bowl or container
Bake @ 160 deg for 5 mins using water bath method
Add in 1 cheese cube into 1 cup (optional)
Bake @ 160 deg for another 30 mins
To check if the cakes are ready: Use a satay stick or tooth and poke into the cakes to see if it comes off clean
Different ovens different temp
Pls monitor occasionally, either lower the temp if the cakes burnt fast, or extend the baking time to 5 more mins
Happy baking, beautiful people π
Monday, April 11, 2016
ηι¦ιΈ‘ Gan Xiang Chicken by JJ Lily Ooh
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1007028062684827/
Ingredients:
1 big chicken $12.00
1 bowl curry leaves
10 gloves each garlic, shallots and 100g dried shrimps soak to soft blend to paste.
2 to 3 chili padi
3 lemongrass
Seasoning for chicken:
1 tbs corn flour
1 tbs of Chinese wine
2 tbs of light soya sauce
1 tbs of sugar
Marinate chicken for one to two hours
Sauces:
2 tbs of curry powder
2 tbs of oyster sauce
1 tbs sugar
5-6 tbs of water
1 tbs of light soya sauce
1 tsp of dark soya sauce
Method:
Heat wok with oil, put chicken in fry till golden brown. Remove from wok and set a side, same wok, add oil, add lemongrass, chili and curry leave in fry till fragrant, add in paste and fry till golden brown. Add in sauces and chicken, mixed well and cover for 5 mins, open the cover and stir fry for 1 mins, cover and slimmer for 10-15 mins, ready to serve.
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