Orange Roasted Chicken

I have been contemplating to prepare main meal using the oven for quite sometime but have not come across any quick and easy recipe until I found this which uses really simple ingredients, only butter, garlic and orange. It feels great to be able to have a nice simple healthy meal even when we are back from work late. The chicken was prepared earlier i.e. marinated and refrigerated overnight and needed only 30 minutes to roast it. Love the simple taste and the juiciness of the chicken. For a complete meal, added mashed potatoes and mix vegetable as side dishes.

My daughter had her dinner earlier but when she saw the chicken, she was so keen to try and ate half of it. It’s such a pleasure to see her enjoying it together with the mashed potatoes.

Source: Bay Books

Banana Cinnamon Muffins

Thanks to Hugbear for sharing this recipe. It has the right taste and moist. Simply delicious. Even my mum who is such a good cook said it's good.

Here is the recipe:

2 cups all-purpose flour
1/2 cup of butter
70 grams brown sugar
70 grams castor sugar
1 cup mashed ripe banana
2 eggs
6 tablespoons UHT milk
1/2 teaspoons baking powder
1/2 teaspoon baking soda
1.5 teaspoon ground cinnamon
1/2 teaspoon salt



1. Mix the flour, baking powder, baking soda, salt, and cinnamon and set aside.
2. In a separate bowl cream butter and sugar, add eggs and mix until smooth. Stir in milk and mashed banana and mix well.
3. Fold in flour mixture into the liquid ingredients until combined.
4. Fill the muffin tins two-thirds of the way full.
5. Bake in a preheated 170C for 25 minutes.

Steam Big Prawns

After work, both hubby and I were not feeling really hungry and decided no rice for today. At the end, we just had prawns that my hubby bought from Tawau, Sabah, Malaysia. It only takes about 10 minutes to prepare and 8 minutes to steam it. Firstly, rub salt to the prawns and then place a tbsp of cooking oil, seafood sauce to taste and sprinkle some shredded ginger.



mmm..... it tasted so fresh.

Pong Teh Chicken

Found out this is a traditional dish originated from State of Malacca. Still doesn't know what is the meaning of "Pong Teh". Anyway, love this dish as the gravy is really nice - uses soy bean paste and lots of shallots.

Source: Recipe by Lucy Koh

Chocolate Chip Cookies

Tried another recipe from Biscuit Code by Florence Tan. I think I've made them a little too chunky.

Stir-Fried Four-Angle Beans with Belacan

This is one of my favourite vegetable due to its crunchiness and commonly my top selection when eating Malay food. Spotted this vegetable in the market (Wow! It only cost me RM0.50) and gave it a try.

Ingredient A

150g four-angle beans, sliced diagonally
salt and sugar to taste

Ingredient B (Blend)

1 red chilli
2 thin slices ginger
5 cloves garlic
6 cloves shallots
50g of dried prawns
11/2 teaspoon of belacan

Heat oil in a wok. Stir-fry blended Ingredient B until fragrant. Add in a pinch of salt and sugar. Throw in the four-angle beans, sprinkle a bit of water and stir-fry briskly for 2-3 minutes.

Mini Cupcakes

Friends have planned for a steamboat cum barbeque party and made these for the kids. It's exactly the same recipe for the simple cupcake save for they are made into mini sizes.

Kuih Bahulu

This is one of my favourite kuih since young. My grandma used to buy it from the market. It tasted really nice i.e. soft inside and crisp outside and I can eat a few at one go. Since I do not have the actual mold for baking the kuih bahulu and can't wait to try the recipe when I spotted it at the Rasa Malaysia site, tried baking it using the mini muffin tray and it turns out great. It's what I really wish for... soft inside and crisp outside :-) Thumbs up from both hubby and daughter.

Pack a few for my daughter in her favourite container.

Ingredients:
3 eggs
1 cup sugar
1 1/4 cup flour (sifted)
1 teaspoon vanilla essence1/4 teaspoon bicarbonate of soda
2 tablespoons cooking oil/butter

Method used:
Beat the eggs until frothy and then add sugar. Continue to beat until the sugar is well dissolved and the mixture becomes sticky. Add in the vanilla essence and fold in the flour gradually and then add in the cooking oil. Continue to beat the batter until well-blended. Grease the kuih bahulu moulds and fill up to the surface level.Bake in preheated oven at 375 degree for about 15 minutes or until golden brown. Remove bahulu from the moulds and cool on wire racks.

Prawn Fritters

This recipe was obtained from colleague's recipe collection book which she hasn't try yet. I think it would taste much better if they were done into smaller sizes. How about adding fresh prawns?

Ingredients:
(About 30 fritters)

1 1/2 cups flour
1 cup dried prawns, soaked in hot water (chopped)
1 big onion
1 egg
1 tsp baking powder
1 tsp salt
1 cup warm water
Coriander leaves (cut up fine)
Oil for deep frying

Put the flour, baking powder, salt and egg in a mixing bowl. Add the warm water slowly until you have a thick batter. Add the dried prawns, onion and coriander leaves and mix well. Meanwhile, heat up the cooking oil and when hot, drop spoonfuls of batter into the oil and fry the fritters until golden brown. Serve with chilli sauce.

"Rice Cooker" Chicken Rice

This dish was originated by my grandma. A dish similar to claypot chicken rice. Instead of using claypot, rice cooker is used. It only takes about 1/2 an hour to prepare this simple and nice meal.

Ingredients:

350g of chicken
1 waxed sausage (sliced)
5 chinese mushrooms (sliced)
5 slices of ginger
4 cloves of garlic (chopped)
3 tbsp of soy sauce
2 tbsp of black sauce
1/2 cup of oyster sauce
2 cups of rice

Heat up the wok with oil. Stir fry garlic and ginger. Add in waxed sausage and mushroom and stir fry for a while. Add in the chicken. Add all sauces and stir fry until the chicken is half cooked. At the same time, cook the rice in the rice cooker (standard level of water for cooking rice). Pour in the stir-fried ingredient into the rice cooker before the rice is fully cooked. Sprinkle some spring onion and serve it with bird eye chilli.

Serving size: 3-4 person