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Posts Tagged ‘chicken’

Biscuit with Gravy

October 13, 2013 1 comment

When i was making these biscuits this morning. I didn’t think that i was going to write  a blog post about them.

All i wanted was to use up the gravy that i made the day before.

My impression of biscuits was never fantastic. Gone were the days where I would nibble on a piece of tasteless, unsavoury Popeye’s biscuits.

In addition to that, biscuits were never photogenic.

Biscuits doused in pale, white-ish sauce were even less impressive.

However, i decided to weather all the negativity. Because it is of utmost importance that i were to journal this recipe.

The recipe that had the power to erase all the bad judgement i passed on all the biscuits that i ecountered before.

I’m sorry Biscuits, I’ve been harsh on you.

biscuits and gravy

Original recipe makes 6 grand sized biscuits Change Servings
(taken from allrecipes.com)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1/3 cup shortening ( I used butter)
  • 1 cup milk
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

And in case you were wondering about the gravy, the recipe can be found HERE

Penne Alfredo

September 24, 2013 3 comments

Ree’s blog at the pionerwoman always gives me the giggles. She’s always so witty in her description.

And when i was vacationing in the US two years ago, I was lucky enough to catch snippets of her cooking show. In fact i made sure i stayed back in the hotel just to catch her show. Imagine, passing the opportunity to sight-see Times Square in New York to catch Ree Drummond!

So when this month’s cook like a star chose Ree to be their featured chef. I was more than willing to pitch in.

Cook like a Star is a montly event organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake.

are my blogging friends that have joined me cooking for this event. Please visit their blogs for more of their 5-stars cooking.  – See more at: http://bakeforhappykids.blogspot.com/#sthash.SR8KK3va.dpuf

So here goes my Penne Alfredo.

Penne Alfredo

I’ve made this dish quite a couple of times. But i’ve never blogged about it because the final pale color of this dish never inspired me enough to pull out my camera. Don’t get me wrong. This dish tastes amah-zing! just that the colors was a bit drab.

Today however was different. I was armed with parsley leaves and tomatoes. They make the perfect garnish.

penne alfredo 1

Enjoy!

Penne Chicken Alfredo

Taken from The pioneerwoman

Prep Time:
5 Minutes
Cook Time:
20 Minutes
Difficulty:
Easy
Servings:
6

Ingredients

  • 12 ounces, weight Bowtie Pasta (farfalle)- i used Penne
  • 4 Tablespoons Butter
  • 2 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • 2 cloves Garlic, Minced
  • 3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
  • 1/2 cup Half-and-half
  • 3 Tablespoons Heavy Cream
  • Low Sodium Chicken Broth, As Needed For Thinning – I used homemade bone broth
  • 3/4 cups Parmesan Shavings Or Grated Parmesan
  • 2 Tablespoons Fresh Parsley, Minced

Preparation Instructions

Cook pasta according to package directions. Drain and set aside.

Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.

Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it’s all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.

When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it’s all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)

Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

 

 

 

Fast food @ home

August 14, 2013 Leave a comment

I am currently reading a book titled “the super natural home” by Beth Greer. In this book, Beth tells us about the toxins that we unwittingly expose to ourselves daily and what we can do to avoid or rather minimize them.

In a chapter of the book, she mentioned about her daughter coming home having eaten two pieces of McNuggets. She said, and i quote : “the dreaded food made from highly processed reconstituted chicken that is breaded and mixed with toxic additives and preservatives , then deep fried in fat-laden, partially hydrogenated oil.”

Also in the recent news was Jamie Oliver winning his case against McDonald’s over the use of pink slime, Where he pointed out that the meat in the burger patties had been pre-treated with a cocktail of chemicals and thus not fit for human consumption. McDonald’s has since agreed to change its recipe.

But, I don’t think i will be going to the golden arches for a while now.

So instead, i try to re-create. I’ve even gone a step further by making my own burger buns!

sausage patty

So here i am with my sausage patty burger. Appearance wise, it’s a far cry from the McDonald’s sausage McMuffins. Namely because i’ve used burger buns instead of english muffins and added the lettuce and tomatoes which are absent from the original.

The sausage patty tasted pretty close. I can confidently say that because Mr. Crustabakes who had absolutely no inkling of my copycat attempt pointed out the taste resemblance.

So, do try it out and save yourselves a trip to the drive-thru!

Simple Homemade Sausage Patties

Taken from MarthaStewart.com

Ingredients

  • 1 pound ground pork- i used chicken
  • 1 garlic clove, minced
  • 1 tablespoon dried sage, crumbled
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried fennel, crushed
  • Pinch of ground nutmeg
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large egg white
  • 2 teaspoons vegetable oil

Directions

  1. Step 1

    Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.

  2. Step 2

    To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.

  3. Step 3

    Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.

 

Taken from King Arthur Flour

  1. Volume
  2. Ounces
  3. Grams

Buns

  • 3/4 to 1 cup lukewarm water
  • 2 tablespoons butter
  • 1 large egg
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon instant yeast
  • *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

Topping

  • 3 tablespoons melted butter

Directions

1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
2) Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.
3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
4) Brush the buns with about half of the melted butter.
5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
6) Cool the buns on a rack.
Yield: 8 large buns.

 

 

 

 

 

Chicken Teriyak Burger

October 7, 2012 5 comments

I can’t believe I am finally dusting this old blog of mine from its inch deep of dust.

I apologize for the lack of activity around here. But hey, I think i might have a good excuse for it.

Over the past few months, I have had a baby!

Yes, my very own little bundle of Joy. And i couldn’t be any happier!

And i guess I am not like the SuperMoms out there who are able to juggle their babies in one hand while flipping pancakes with the other.

I am a Total mess.

and I am awful with time management.

Between feeding my baby girl (Yes, it’s a girl!) and burping her. I barely have enough time to wipe the spit up across my shoulder before my little one wails out for another request. Be it a diaper change, or a soothing hug. I am not complaining. I am more than happy to attend to her needs.

It just means that i won’t be posting as often.

And i will have to make do with lackluster blog posts and photos like so:

Image

This is really a raw picture. I didn’t have time to take out my lights or assemble my props the way i usually did way back when.

Nevertheless, I am happy i was able to put up this post. Even when i had to stop about four times doing so. 🙂

Chicken Teriyaki Burger

(Recipe taken from To Food with Love)

Ingredients
5 chicken thighs with skin-on, deboned
Teriyaki sauce:
1/2 cup Kikkoman soy sauce
1/2 cup sake
2/3 cup mirin
3 tbsp sugar
Method
Place ingredients for sauce in a saucepan and bring to a boil. Stir to dissolve the sugar and simmer for 10-15 minutes or until the sauce is reduced to less than half. Transfer to a bowl and let it cool. It will continue to thicken a little during cooling.
Season chicken thigh fillets with black pepper and pour about 4 tbsp of the teriyaki sauce onto the chicken. Mix well and leave in the fridge to marinate for 1 hour. Reserve the rest for later.

Preheat oven to 210C (400F). Place the chicken in a baking dish or a tray lined with foil. Bake on the upper rack of the oven for 25-30 minutes, turning the chicken once halfway and baste with remaining marinade. When cooked, remove and transfer to a chopping board. Slice into 3/4 inch strips.

* To serve, I seared burger buns facedown in a pan with a bit of garlic butter.

I assembled the lettuce and tomatoes on the seared buns and placed the teriyaki chicken in between.

Chicken Katsu Oyakodon

February 25, 2012 5 comments

Today’s blog entry is one that has been featured in this blog before.

Presenting a recipe a second time could only mean two things :

1.  You botched things up so badly in your first trial, that you felt the need to right your blunders in order to redeem yourself as an progressing substandard cook instead of a total schmuck. ( That’s me!)

2. The recycled recipe didn’t do too badly in its first round that you didn’t mind taking the same pictures, and describing the same scenes for the second time on your blog.

I am glad to report, that the latter applies to this situation.

The Chicken Katsu Oyako-don was first published HERE.

But instead of making the chicken katsu from scratch, I decided to go easy this morning by using frozen, ready-made chicken Karaage.

Just like frozen fish fingers, these chicken pieces have been pre-flavored and pre-breaded.

All I had to do was to drop them into hot oil and  watch as they turn golden brown.

Between the instant frozen fried chicken and the very few sauces involved made cooking such a breeze this morning.

If you are unfamiliar with Japanese sauces, here is what i used:

Yup, just these three.

Mirin, Soy Sauce and Dashi Powder.

Sautee some onion, dump in these three seasonings, dump a few beaten eggs, and voila!

That’s your oyako-don broth all ready to go!

Now, scoop some rice ( I used Japanese sushi rice) onto a bowl,

place a couple of fried chicken,

Then ladle some of that broth over the chicken pieces.

Garnish with a bit of spring onions,

And you’re good to go!

And of course, let’s not forget the chopsticks.

Dig in!

Oyako Don
Taken from Momofokufor2

Chicken Katsu-Oyakodon Recipe

Yield: 2 servings

2 cups of cooked white rice

About 8 Pieces of ready made frozen chicken karaage

1/2 cup dashi  (I used 1/2 tsp of dashi powder dissolved in 1/2 C of water)

2 tablespoons soy sauce
1 1/2 tablespoon mirin (I preferred my broth to be sweeter, and ended up dribbling about 2TBS instead of 11/2)
1/2 onion, thinly sliced
1 teaspoon oil
3 eggs, lightly beaten

sliced green onions for garnish

2. Heat up oil to 375˚F in a frying pan. Shallow fry chicken in batches until golden brown and cooked. Drain on paper towels and set aside while you cook your onions and eggs.
3. Heat a teaspoon of oil in a sauce pan on medium-high heat. Add the onions and pan-fry until cooked and soft, but not brown. Add the dashi, soy sauce, and mirin and turn the heat to high. When the mirin mixture comes to a boil, add the eggs and turn the heat off and cover the pan so the eggs cook in the residual heat for about 3-4 minutes.
4. Fill rice bowls and place chicken pieces on top. Scoop soft omelette and dashi broth onto the chicken and rice. Garnish with green onions. Enjoy!

Oyako Don

November 6, 2011 8 comments

I can’t think of anything more comforting for breakfast than a bowl of hot rice with with slurry half cooked eggs and chicken pieces.

Known as Oyako don, this Japanese dish literally translates to “parent and child” don. Though i knew the translation behind the Japanese name. It took google and wikipedia to point it out to me why it might be named such.

The reason is pretty obvious actually. Chicken and egg = parent and child. Chicken being the parent, egg being the child.Geez, that was pretty obvious!

I really loved slurping the softly cooked eggs, and the chicken gave some bulk  to the Japanese rice dish.

But of course, the highlight of this dish is the sweet yet savoury sauce in this dish. This is the sauce in which the chicken, eggs, and some onions are stewed in.

It is also the sauce that the rice soaks up as the stew got ladled over it. And if you can’t really picture it, think of gravy and mashed potatoes.

Oyako Don
Taken from Momofokufor2

Chicken Katsu-Oyakodon Recipe

Yield: 2 servings

2 cups of cooked white rice

4 chicken drumsticks, de-boned and cut into bite-sized chunks (see below)
2 tablespoons flour*
salt and pepper*
1 egg, lightly beaten*
1 cup panko*
oil for pan-frying*

1/2 cup dashi
2 tablespoons soy sauce
1 1/2 tablespoon mirin
1/2 onion, thinly sliced
1 teaspoon oil
3 eggs, lightly beaten

sliced green onions for garnish

1. Set up a breading station and break the chunks of chicken by dipping in flour, shaking off excess, dipping in egg, and then in panko. Continue until all chicken is breaded.
2. Heat up oil to 375˚F in a frying pan. Shallow fry chicken in batches until golden brown and cooked. To check, cut a piece of chicken in half. Drain on paper towels and set aside while you cook your onions and eggs.
3. Heat a teaspoon of oil in a sauce pan on medium-high heat. Add the onions and pan-fry until cooked and soft, but not brown. Add the dashi, soy sauce, and mirin and turn the heat to high. When the mirin mixture comes to a boil, add the eggs and turn the heat off and cover the pan so the eggs cook in the residual heat for about 3-4 minutes.
4. Fill rice bowls and place chicken katsu on top. Scoop soft omelette and dashi broth onto the chicken and rice. Garnish with green onions. Enjoy!

*Note: I didnt katsu my chicken. Instead i just slid after pan frying the onions and simmer it in the sauces.

 

 

Chinese food: Lor Mai Gai and Ee foo Noodles

October 31, 2011 9 comments

I am on a chinese food roll!

First i made this Lor Mai Gai

Lor mai gai is a chinese dish served during breakfast, or a mid-day snack. Often seen at restaurants serving dim sum (chinese snacks), they are made of sticky glutinous rice and topped with an array of chicken, chinese mushrooms, and chinese sausages.

If you havent come across glutinous rice before, the texture is somewhat like the sushi rice. Only much stickier. This rice is seasoned with a pantry full of chinese sauces before it is cooked. Being new in cooking, it took me a while t0 rally all these bottles of sauces. I would go to the grocery, buy one bottle, and forget what the names of the other sauces i was supposed to get. But once i got all my ducks (or bottle sauces) in line, i was good to go!

 

Next, i made this crispy ee foo noodles.

Thank goodness most of the sauces i bought for the sticky rice were once again listed in this recipe. So, i guess building up that initial chinese sauce pantry wasn’t such a waste after all.

This dish is made of crispy, deep fried noodles and ladled with a gravy of chinese mushrooms, assorted vegetables, and a type of meat (be it seafood, pork or chicken). And when i say a type of meat, i would really recommend on choosing only one type of meat. You wouldnt want to mix shrimps and chicken.

Like eating a bowl of cereal with milk, the longer the crispy noodles soaks the gravy, the softer it gets. And if you eat it on the spot, you get this gratifying crunch with each bite. I stand midway in savoring this dish. I ladle the gravy onto the plate, mix it up for a bit, then take my first bite. I get best of both crispy vs soggy world that way. 🙂

Lor mai gai (Steamed Glutinous Rice with Chicken)
Recipe taken from My kitchen

Ingredients (makes 6 servings):
3 cup glutinous rice, rinsed and soaked 4-5 hours or overnight
300gm boned chicken thigh, sliced
3-4 shiitake mushroom, soaked and shredded
1 Chinese sausage, thinly sliced (some people use char siew)

A
1 cm ginger, minced
1-2 clove garlic, minced
1 tsp sugar
1 tsp sesame oil
1 tsp shaoxing wine (chinese cooking wine)
½ tbsp oyster sauce
½ tsp salt
1 tbsp corn starch

B
1 tbsp cooking oil
2 bulbs shallot, chopped
2 cloves garlic, minced
*1 tsp dark soy sauce
*1 tbsp light soy sauce
*1 tbsp oyster sauce
*½ tsp salt (or to taste)
*½ tbsp sesame oil
*½ tsp ground white pepper
*Pinch of 5-spices powder
1 cup water
Methods:

  1. Marinate chicken and shiitake mushroom with ingredients A for at least 30 minutes.
  2. Heat oil in wok, sauté garlic and shallot until fragrant. Stir in glutinous rice and ingredients B marked with *. Stir until rice is coated with the sauce evenly.
  3. Add in water and cook until all water is absorbed. Remove from heat.
  4. In each steaming bowl, place 2-3 slices of Chinese sausage follow by 2-3 pieces chicken and mushroom. Next, fill in glutinous rice until three quarter full.
  5. Steam in preheated steamer for 30 minutes or until the rice is cooked.
  6. Turn the heat off, keep the cover on for about 10 minutes before taking them out from steamer to prevent surfaces from drying out.
  7. Run a spatula or knife around the bowl then invert lor mai kai onto a plate and serve warm with some chili sauce (optional).

Cantonese Fried Noodles Recipe (肉絲炒麵)
Taken from Rasa Malaysia

Ingredients

300g soft egg noodles
100g lean pork, shredded
4 pcs dried black mushroom
50g bean sprouts
100g yellow chives
1/2 table spoon julienned ginger

Marinade for Dried Mushrooms

1/4 tsp salt

Marinade for Bean Sprouts and Yellow Chives

1/4 tsp salt

Marinades for Lean Pork

1/2 tsp soy sauce
1/4 tsp ground white pepper
1/4 tsp wine
1/4 tsp corn starch
1/4 tsp oil

Sauce

1 tbsp oyster sauce
1/2 tsp sugar
1 tsp soy sauce
1 1/2 tsp corn starch
3/4 cup water from soaking the dried mushrooms

Method:

  1. Briefly blanch noodles (or according to the packet instructions) to make them al dente. Then immediately rinse the noodles under running cold water for another half minute. Loosen the rinsed noodles in a colander and air- dry it for about an hour before frying, a simple but important step for making the noodles crispy.
  2. Rinse dried mushrooms thoroughly; soak them in 3/4 cup water until soft. Squeeze water in mushrooms and cut them into thin slices. Reserve the 3/4 cup water. Marinade pork, mushrooms for about 10 to 15 minutes.
  3. Rinse bean sprouts and yellow chives. Cut chives into sections, about 4 cm long. Put them in a colander to drain off any excess water. Right before cooking, sprinkle in salt, and mix it well with the sprouts and chives.
  4. Make sure all ingredients are ready to go before frying noodles as they need to be cooked while the fried noodles are still crispy
  5. Heat wok over high heat, add oil and distribute it over the centre and halfway up the sides. As the oil starts to smoke lightly, lay noodles flat in the wok. Turn to medium heat, do not move the noodles till they turned golden on the bottom side. The noodles might get stuck to the wok if they are moved before heated enough. Then flip to the other side, and add another table spoon of oil, continue to fry them till they turned crispy on the second side. Dish up noodles and lay them on a plate.
  6. Heat another table spoon of oil in wok over medium heat, saute julienned ginger, dried mushrooms, followed by shredded pork. Stir constantly for about 2 minutes or till done. Toss in bean sprouts and yellow chives, turn to high heat and stir fry them for half a minute, or, just before they get wilted. Then pour in well-mixed sauce and keep stirring. As soon as the liquid boils, they are done.
  7. Ladle all the cooked ingredients with the sauce on top of the crispy noodles. Serve hot with black vinegar as the dipping sauce. Enjoy.

Cook’s Notes:

  1. To avoid noodles sticking to wok, it is important to make sure the wok and oil are well-heated.
  2. For presentation, it is better to top the noodles with meat and sauce, but I would suggest combining them all before sending to mouth.