May 28
Recipe: Oriental Chicken Warm Salad
icon1 Cupnoodles | icon2 Recipes | icon4 05 28th, 2010| icon3Comments Off on Recipe: Oriental Chicken Warm Salad

We felt like having something light for dinner, but prefer something warm… so we decided to make a warm salad. Calling it the Oriental Chicken Warm Salad because its basically chicken cooked in Chinese marinate going with salad and mayonnaise dressing.

First we need to marinate the chicken at least 2-3 hours in the fridge by mixing the below:

1. Chicken flesh (6 pcs)
2. Soya sauce (1 tablespoon)
3. 3 lemongrass sliced
4. 1 piece of ginger sliced (squeeze for juice would be better)
5. Pinch of salt
6. Some pepper
7. Teaspoon of brown sugar
8. Oyster sauce, about 1 tablespoon or less
9. 1 teaspoon of lime juice
10. 1 teaspoon of sesame oil
11. Chinese cooking wine (about 1 tablespoon)

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Next, we have to get ready the mayonnaise while waiting for the chicken to be ready for cooking. For the mayonnaise, prepare the below:

1. 1 egg yolk
2. Pinch of salt and some pepper
3. 1 tablespoon of lime juice
4. 100ml of cooking oil (any your choice, I tried olive oil, don’t like the taste)
5. 1 teaspoon of mustard (recommend dijon but I just use what I have)

In a big ceramic bowl, mix the yolk with salt, pepper, mustard and lime juice together. Then keep whisking it non stop and add bits by bits of the oil in while whisking. The ideal is to let the oil mix well with the mixture bits by bits till they are thick and creamy. This process may take up to 10 mins or so.

Once you have the mixture creamy to how you want it, test the taste and add any flavour base on your creativity to your taste. For me, I added more lime juice, more pepper and some brown sugar to how I like it.

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Now that you got the mayonnaise ready, time to cook the chicken.

You can either bbq, grill or pan fried the chicken. I choose pan fried, easier to clean up, hehe…so I got a pan oiled with a tiny bits of sesame oil (about 1 teaspoon of less).

When the pan is hot, just fried your chicken on medium heat till they start to brown and take the chicken up. Pour some cooking wine on the pan to free up the sauce and pour all the left over marinate sauce to the pan. Mix them up before adding some corn starch to thicken it.

Now serve up the salad of your choice with any vegetables you fancy with the mayonnaise plus the chicken with its sauce. Just fantastically good… yummmmmy!

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Apr 11
Recipe: Simple Bananas Muffins
icon1 Cupnoodles | icon2 Recipes | icon4 04 11th, 2010| icon3Comments Off on Recipe: Simple Bananas Muffins

Here’s an easy recipe to make simply bananas muffins which Miharu does…

Ingredients

1. 3-4 large and ripped bananas
2. 1/2 cup of sugar
3. 1/2 teaspoon vanilla essence
4. 2 tablespoons of fresh milk
5. 1 egg lightly whisked
6. 1/3 cup of melted butter (microwave or put in oven)
7. 1/2 teaspoon baking soda
8. 1 teaspoon baking powder
9. 1/2 teaspoon salt
10. 1 1/2 cup of flour

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Simple steps to muffins:

1. Mashed up the bananas in a mixing bowl
2. Mix bananas with melted butter, egg, sugar, vanilla essence and milk
3. Mix flour with salt, baking soda & baking powder before sifting
4. Add in sifted flour to the mixture bits by bits
5. Fill mixture into the muffin mould/tray
6. If you wish, topped the muffins with chocolate chips or chopped walnuts before baking
7. In a pre-heat oven to 170’C bake the muffins for 20-30 mins
8. Monitor the muffins and use a toothpick to check if they are ready (when nothing sticks to the toothpick)
9. Let muffins rest and cool before serving

In case you wonder, yes, there’s a different in between baking soda and baking powder, hehe.. check this out.

These yummies should be consumed within the next 1-2 days for freshness, happy baking!

Apr 11
Recipe: Homemade Kaya
icon1 Cupnoodles | icon2 Recipes | icon4 04 11th, 2010| icon31 Comment »

This is a simple way of making your own kaya at home, the only thing you need is so time as majority of the work is actually stirring the kaya during the cooking process.

Ingredients:

1. 10 eggs (6 whole plus 4 yolks)
2. 150g white sugar (depending on your liking but this is quite sweet to me already)
3. 1/2 teaspoon of salt
4. 400ml of thick coconut milk (I just use the supermarket one but fresh one would be nicer)
5. 6-8 pandan leaves (optional, if you fancy, otherwise replace with vanilla essence)

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Methods:
1. Whisk the eggs in a large bowl
2. Add in sugar plus salt into the eggs mixture and whisk further till mixed well
3. Heat up the coconut milk till they are lukewarm
4. Mix the coconut milk into the eggs mixture and sift it
5. Heat up a pot with half water and bring them to a boil
6. Put a same size pot or wok or pan on top of the pot to cover it (so kaya don’t get burnt on direct heat)
7. Pour the mixture into the wok (I used a non-stick wok) and start stirring
8. Keep the fire low-mid, as long as the water is simmering then it’s ok
9. Keep stirring for the next 40-50 mins until the kaya becomes gluey and coats your spoon
10. Cool kaya to room temperature and store them the fridge to be kept longer

Very simple and nothing beats having a kaya sandwich with hot kaya in them, yummy!

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