Lemon and Rosemary Chicken Stew

This dish gives a different *kick* to it. The ingredients used are butter, garlic, lemon rind, rosemary, chicken stock and lemon juice. Decided to peel of the skin before cooking the drumstick.

Source: Bay books

Oatmeal biscuits

Managed to bake these just in time for chinese new year.

Source: Biscuit code by Florence Tan

Dinner at Hilton Kuala Lumpur

Had a nice dinner at Chynna Restaurant at Hilton Kuala Lumpur and can't resist to take a photo of this dish ....... so much of great and interesting stuff in it.

Started dinner with *lou yee sang* using this big long chopsticks.

.... and ended with this simple dessert.

Marinated Chicken with Honey

It has been long since my last post in mid-December. Here begin the 2009 year with a chicken recipe from my mum's recipe collection book. Made this as a dish or ......

at times, served it with fried rice and coleslaw for a complete meal.

Ingredients:

500 gm Chicken Drumstick/ Maryland (deboned)

Marinade ingredients:

Lemon juice

2 tbsp Lea & Perrins Sauce

2 tbsp HP sauce

2 tbsp honey

6 pips farlic

1/2 cup cooking oil

A dash of pepper

Salt to taste

Method

1. Combine all marinade ingredients in a bowl

2. Marinate chicken for at least 30 minutes

3. Heat a shallow pan with oil and fry chicken until cooked on both side.

Buttercake

Love this buttercake recipe shared by Bakingmum. Used half of the recipe to make this.

Ingredients
250 gm butter
200 gm caster sugar
6 large eggs
1 tsp vanilla essence
300 gm self-raising flour (sifted)
½ to 3/4 cup of evaporated milk (Used 1/2 cup eventhough halved the recipe)

Method
1. Preheat the oven to 160°C.
2. Beat the butter with the caster sugar until white and fluffy. Add in eggs one at a time and mix well. Then add in vanilla essence and evaporated milk and mix well.
3. Lastly fold in sifted flour into the butter mixture and mix well. Pour into a greased and lined cake tray and bake for about an hour

Dinner on Saturday (2)

Prepared 4 simple dishes for 6 – (i) honey chicken, (ii) steamed garlic and ginger fish, (iii) kai-lan with vegetable sauce and (iv) steamed eggs. The recipe for the honey chicken was adapted from Bay Books. Here sharing how the steamed fish was prepared. Fry garlic (chopped finely) and set aside. Fry ginger paste (grind ginger and spring onion) and set aside.
Rub salt on cleaned fish and set aside for at least 10 minutes. Wash and drain off.
Place fish on steaming plate and add ¼ cup of water, 2 tbsp onion oil and 1 tbsp soya sauce.
Steam for 5 minutes. Add in fried garlic and ginger paste and steam for another 5 minutes.
Garnish with diced spring onion.

For the vegetable dish, boil the kai-lan for 4-5 minutes and serve it on a plate. Add in vegetable sauce and fried chopped garlic with oil.

Here is the recipe for the steamed eggs.

Ingredients:
4 eggs
1 tsp salt
½ tsp pepper
1tsp soya sauce
1 tsp onion oil
5 chinese mushroom (sliced)
½ bowl minced meat (fried)

1. Place sliced mushrooms and fried minced meat in a steaming plate.
2. Beat eggs in a bowl and add equal volume of water to eggs. Add salt and pepper.
3. Pour the eggs mixture into the steaming plate and steam for 10 –12 minutes using low heat.
4. Pour in soya sauce and onion oil over the surface.
5. Garnish with diced spring onion and serve hot.

Steam Sponge Cake

Steam sponge cake was one of my favourite during childhood and thanks to Cook Bake Legacy for sharing this wonderful recipe. Was delighted when the cake turned out so good and seeing hubby and daughter enjoyed eating it. It was a successful attempt although I halved the recipe. Will definitely do it again soon.

The cake texture was so soft.

Here is the recipe adapted from Cook Bake Legacy:

Ingredients:

250 gm top flour

250 gm caster sugar

2 tbsp milk powder

6 large eggs

60 gm corn oil

Method: Sift flour and milk powder together. Beat the eggs and sugar together till light pale in color and the ribbon stage. (If you lift the beaters up and do a figure of eight on the batter, the figure of 8 must be visible for about 3 secs. before disappearing). Gradually fold in the flour mixture and oil and batter till well mix using a spatula. Pour batter into a 8" square baking pan lined with greaseproof paper.
Cover the top with aluminium foil.Steam on high heat for 30 mins and check if skewer comes out clean.If not steam for another 5 to 10 mins.

Mini Pizza

It’s a holiday today and decided to make mini pizzas for breakfast. Went easy by using pita bread as the base instead of making the dough from scratch. Instead of using grated mozzarella cheese, used sliced cheddar cheese. Overall it tasted good but not wonderful and find brocolli not suitable. However, daughter enjoyed making the funny face pizza no doubt she finds it a little scary when she saw these pictures later :-)

This was for hubby.

Tom Yam Mee Suah

The noodle used here is called Fried Mee Suah (fine wheat vermicelli). Used the Tom Yam paste bought from Thailand for the soup base, adding coconut milk for better taste. Tom Yam is a soup originating from Thailand and perhaps one of the most famous dishes in Thai cuisine.

The paste from Thailand.

3-side Fried Chicken

Started the first day of December with this easy and quick to prepare meal. The fried chicken was served with 3 side dishes i.e. baby potatoes, cherry tomatoes and broccoli (baked it with cheese) bought from Cameron Highlands, a place famous for their fresh vegetables besides strawberry farms, flower nurseries and tea plantations.