Three Cups Chicken (三杯鸡)

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Was surfing the web for inspiration for dinner tonight
and came across this on Rasa Malaysia
and boy do they have heaps of asian recipes!
and I came across the three cups chicken recipe.
and it reminded me of all the laughters we had in Taiwan with Haolin
with all their translations. haha
and this is really what it is called in english! haha
ah wells.

anyway. this was a big hit!
Baby loved it.
and the chicken breast was SO tender.
but the texture was like pork, according to baby
probably because of the baking soda.
and it tasted like pork. just with less fat! haha
so we found the cheaper alternative to lean pork!

so here’s the recipe!
hope u guys will enjoy it more than we do!



Ingredients :

1 lb. chicken (I used chicken breast)
6 slices peeled ginger (I used ginger paste)
6 cloves garlic (skin peeled)
2 tablespoons dark sesame oil (I used normal sesame oil)
1 1/2 tablespoon soy sauce
1 1/2 tablespoon Shaoxing wine
1 1/2 tablespoon dark sweet soy sauce (Kecap Manis)
A big bunch of Thai basil leaves (I didn’t have this in the fridge so I just threw in two big handfuls of spinach)
1 tablespoon baking soda (to tenderize the chicken, optional)

I brought this over from Singapore. hehe
it’s super yummy!
and cause I didnt have fresh ginger.
I decided to use this instead (:



Steps :

1. Marinate the chicken with baking soda.
Set aside for 10 minutes before rinsing the chicken off with water.
Make sure the baking soda is completely rinsed off.
Cut the chicken breast into large chunks.
Pat dry the chicken pieces and set aside.

2. Heat up a claypot on high heat and add the sesame oil.
Add garlic and ginger and stir-fry until aromatic.

3. Add in chicken and do a few quick stirs.
Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken.
Cover the chicken and lower the heat and simmer for 5 minutes.

4. Add the spinach leaves and stir well with the chicken, cover to cook for 10-15mins.
Serve immediately with rice.

5. Three cups chicken. DONE! (:
Quick and easy!

YUMMILICIOUS! (:

Cheese Stuffed Chicken Wrapped In Bacon with Quinoa

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It’s the start of a new week
and I decided to cook something good to get rid of any Monday Blues. haha
Well. it worked. For me at least.
Cause cooking has always been therapeutic to me. (:
and I love it.
Gives me a chance to take a break in the midst of doing my case report that’s due on Thursday. haha
I’m half way there. and I will get there.
so anyways. back to the food!

Baby and I were watching some body builder’s wife’s cooking show sorta. haha
and she cooked quinoa.
knowing we had some lying in the drawer.
I decided to make it for dinner.
Just with a bit more taste. haha

so here’s the recipe! (:
Hope you all will enjoy it as much as we did!
it was YUMS!

cut it into half and the cheese would be oozing out! (:
baby sure enjoyed it. I’m sure you and your loved ones would too!

Ingredients :

Cheese stuffed chicken breast wrapped in bacon

2 chicken breasts
5 slices of bacon
10g garlic herb cream cheese (I used Boursin, and it’s so good)
15g creamy blue cheese

Quinoa

100g quinoa (far too much for the 2 of us haha)
300ml hot water
2 tablespoon olive oil
1/2 yellow onion, chopped
2 cloves of garlic, chopped
4 medium prawns, peeled, deveined and cut into small pieces
6 button mushrooms, sliced
handful of spinach leaves

Steps :

1. Preheat the oven to 200 degrees celcius.
Place the quinoa in a sieve and wash it under cold water.
Transfer it into a pot and pour 300ml of hot water bringing it up to a boil
and lower the fire and boil for 15mins or until all the water is absorbed.
Put it to one side.

2. Slice the chicken breast in the middle to make a pocket.
Cream the garlic herb cheese and blue cheese together.
Stuff half of the mixture into the chicken breast.

3. Place the slices of bacon on the board and place the stuffed chicken over it.
Wrap it to cover the whole chicken breast.
Use a toothpick to hold it all together.

4. Heat the cast iron pan till it’s hot.
Place the bacon-wrapped chicken into the pan and cook it on that side for 4 mins.
Turn it onto the other side and put it into the oven and cook it for 10mins.
Take it out of the oven and leave it to rest while preparing the quinoa.

5. Heat a frying pan and heat 2 tablespoon of olive oil. Fry the onion and garlic till it’s soft.
Add the prawn and mushroom and fry till the mushrooms get soft.
Season with salt and pepper.
Add a handful of spinach and fry till the spinach leaves get soft and tender.

6. Take the pan off the heat.
Pour the cooked quinoa into the pan with the mushrooms and mix till incorporated.

7. Plating : Put the chicken on the plate and scoop a couple of big spoonfuls onto the plate.
Serve with a salad if you want more greens!

ENJOY! (:

Olive Rice with Cashews

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since baby and I were both home for lunch today
and we wanted something quick and simple
cos I had assignments to do
and baby had an online lesson plus studying for his mid sem test.
so i decided to wipe up a simple dish!

Olive Rice with Cashews and a side of Fried Egg with Prawns

I brought a few bottles of preserved olive vegetable
cause I wasn’t sure if you could get it from the Asian Supermarkets here.
they should! so just try looking for it. (:

There was a request from my nut that I put up easy chinese food recipes.
and I thought it wouldn’t be that bad an idea.
though some ingredients are added not using any measurements.
but in chinese cooking.
you add the sauce according to the taste u prefer!
so hey! (:
it’s free-lance cooking
if you would like to call it that. haha

so here is the recipe! ENJOY!

Ingredients :

Olive Rice with Cashews

1 cup of rice (brown or jasmine)
200g pork mince
2 cloves of garlic, chopped finely
1 tablespoon oyster sauce
1 tsp light soy sauce
1 tablespoon chinese cooking wine
1 tablespoon of sesame oil
pepper
1 tablespoon dark soy sauce
3 tablespoon of preserved oilve vegetables (the bottle above)
a handful of cashews, lightly roasted

Fried egg with Prawns

3 eggs
6 medium to large prawns, peeled and devein and cut into small pieces
1 tsp sesame oil.
1/2 tsp fish sauce
1 tsp light soy sauce
pepper


Steps :

1. Marinate the mince pork with oyster sauce, light soy sauce, pepper, chinese cooking wine and sesame oil.
Cook a cup of rice (according to instructions)

2. Heat a tablespoon of olive oil and fry the garlic till it is about to turn golden.
Fry the marinated mince till it’s brown.
Add the preserved olive vegetables and stir-fry till it coats the mince relatively well.
Add the dark soy sauce and fry till it is almost dry.

3. When the rice is almost done,
pour the olive and meat mixture into the rice pot.
Give it a good stir and cover the lid, allowing the rice to cook further.

4. In another frying pan, heat 1 tablespoon of oil and fry the prawn till cooked (3-4 mins).
Add the fish sauce and fry a little longer.

5. Crack the 3 eggs into a bowl and add the light soy sauce and sesame oil.
Beat well and make sure everything is incorporated.

6. Add the egg and allow it to fry on one side like an omelette till the underside is brown.
Turn it and using a spetula, break the egg up into small pieces.
Fry for another 5 mins on medium heat.
Set to one side.

7. Serve the olive rice with roasted cashews and the fried egg. DONE! (:

Broccoli and Cheese Cupcake with Avocado Cream

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This has been a big hit in my family
and I bake it for my grandma and my cousins.
I think it’s a great way to make kids eat their veggies! haha
cause my youngest cousins love them to bits!

I made this during the bake sale at House last year.
and this won me the first prize badge. haha (:
I was shocked at the final result
but I was really happy that everyone liked it!

(the theme was green, my fav : Broccoli and Cheese cupcake with avocado cream,
Molten mud Chocolate cupcake with mint meringue and Green tea tiramisu)

it was 1 out of the three cupcakes I made.
and the judges were very amused with a savoury cupcake
and what more with veg and cheese in it! haha
it would have been better if it’s hot.
but yes. It’s easy and simple
and you guys can give it a try!

Ingredients :
15 broccoli florets, steamed and cooled
4 cups  all-purpose flour
1/4 cup  sugar
4 teaspoons  baking powder
1 teaspoon  salt
2 cups  milk
2 eggs (extra large)
1/2 cup  oil
3/4 pound  shredded cheddar cheese

Avocado Cream :

1 very ripe avocado
1 tablespoon cream cheese
1 tsp lemon juice

Steps :

1. Preheat oven to 425 degrees (220C°).

2. Mash the avocado or blend it in a food processor, add the cream cheese and lemon juice and mix till smooth.
Put it in the fridge for 30mins or until it is needed.
(Remember to put it in the fridge as it might turn brown upon exposure to the environment.)

3.In the bowl of an electric mixer, combine flour, sugar, baking powder, and salt.
Add milk, eggs, and oil and beat (starting at low speed and changing to high after flour is dampened)
just enough to moisten the dry ingredients.

4. Put the chopped broccoli pieces and cheese into the batter and mix gently by hand.
Batter will be somewhat lumpy and sticky. Spoon batter into pans about 2/3 full.
Bake in 400 degree (200C°) oven for approximately 20 minutes or until toothpick inserted in center comes out clean and dry.

5. You can either pipe it on top of the cupcake or you can cut a cone shape out and pipe it in the cupcake.

Enjoy it while it’s hot! (:

Japanese Cheesecake

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Saw this on Maria’s blog a while ago
and I have been wanting to make this for the longest time (:
and since I wanted to take a break from the typing of essays. haha.
(rather. just wanted to slack off a little)
I decided to bake it!
and I’m so glad I did. it turned out pretty good besides the cake sinking in a little.
but it still remained fluffy and light!

My mum use to get these on weekends when i was young
cause it was a family favourite! haha
I guess now we don’t have to buy it anymore.
I can bake for them to enjoy! (:
SUPER awesome!

so if you’re craving for cheesecake
but want to have it kinda guilt free (without the buttery base)
give this a try! I think it’s something everyone would like!


Ingredients :

7 ounces (200g) cream cheese, at room temperature
1/4 cup whole milk
1/2 cup caster sugar
3 eggs, seperated
1/4 cup cornstarch
2 tablespoons lemon juice
1/2 teaspoon cream of tartar
Boiling water

Steps :

1. Preheat oven to 170 degrees celcius and spray a 9-inch cake tin with cooking oil spray.

2. Beat cream cheese with milk to soften.
Add half of the sugar, egg yolks, cornstarch and lemon juice.
Beat till smooth.

3. Beat egg whites in a seperate bowl until foamy.
Gradually add remaining sugar and cream of tartar,
beating on high speed until soft peaks form.
(About 8-10mins)

4.Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.

5. Pour into the cake pan and smooth the surface.
Place the cake pan into a larger roasting pan and place in lower rack of oven.
Pour enough water into the roasting pan to come halfway up the side of the cake pan.

6. Bake for 35-40mins, until a pick inserted in the middle of the center comes out clean.

can you see the wrinkles? haha
the cake sunk in a little. oopsie.

but still nice and fluffy and light on the inside! (:

i couldn’t stop at one slice. haha i needed to have 2!

YUMMY! (:

Spring Bay Mussels with white wine and cream

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we bought mussles from the event and it was so cheap and fresh!
$6 for a kilo! (:
it’s half price compared to the price they sell in the markets
so we bought 1kg and decided to try one of the recipes they displayed on the counter
and it was SO GOOD!
baby really enjoyed it. and he regretted not getting 2kg of mussels. haha
next time!

so here’s the recipe
cause it’s really simple and you will be able to have a meal on the table in less than 10mins!
so give it a shot if you are a big fan of shellfish

Ingredients :

1kg packet Spring Bay Mussels
15g unsalted butter
1/2 red onion, very finely diced
1 small clove garlic, finely chopped (I used 2! cos we love garlic)
freshly ground pepper
a sprig of thyme
a bay leaf
100ml white wine
150ml thickened cream

Method :

1. Heat a large heavy based pot with a tight fitting lid over a low heat.
Add the butter, when it’s melted add the onion, garlic and some freshly ground pepper.
Cook for 2-3 minutes or until the onions are clear and soft.

2. Increase the heat to high, add the thyme, bay leaf, cream and wine
and cook for 3-4minutes or until the liquid has reduced by 1/3 in volume.
Open the packet of mussels and pour into a colander then give them a light rinse.

3. Pour the mussels into the boiling wine mixture, give them a stir and then quickly put on the lid.
Cook for 3 minutes or until the mussels open.

3. Mussels with white wine and cream. DONE! (:

and you know what goes best with this?

garlic bread of course! hehe
soak up all the super yummy juices of the mussels and the sauce!
B-E-A-UTIFUL! haha (:
love it!

plump and juicy mussels.
mmmm. (:
im a happy girl!

Enjoy everyone!

family affair.

Leave a comment

yiqis-shop-1

Support my brother! (: The next time you go to Chinatown to eat something yummy.

Make a detour and visit my dearest brother’s shop and have look around

you might just find something you like (soap, clothes, detergent, pencils. a wide range!)

and at the same time you save the environment!

Thanks heaps in advance! Your support is greatly appreciated!

jelly hearts ♥

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♥  on a plate. made with love.

I’ve made these a few times now.
but Baby never had a chance to try them
cos I made them last year when we were a million km away from each other. hehe
so i decided to make some for him to try!
and since I bought strawberries from our visit to Costco that day.
it was the perfect timing to make it! (:

see the HUGE box of Philly cream cheese and the HUGE block of unsalted butter?
I got them at Costco! hehe
I LOVE THE PLACE!
cos it’s buying in bulk and buying them at a cheaper price!
and the strawberries were cheap and super sweet.
just awesome (:


(pic stolen from Peggy’s album haha sorry babe!)

see the block of butter in comparison to Peggy’s face?
haha. SUPER huge right?
yes. I wasn’t overemphasizing the HUGE at all. haha

the cream cheese and the butter were bigger than the box of digestives for the first time!

now that I got the “logistics” explained. haha
here is the recipe so you all can enjoy!

Ingredients :

Base
320g digestive biscuits
160g melted butter

Filling
250g cream cheese
2 1/4 tsp gelatine powder
70g sugar
150ml hot water
1/2 tsp vanilla essence
20 medium sized strawberries

Topping (Jelly)
1 packet (170g) strawberry flavoured Jell’o
1 1/2 cups hot watr
1 1/2 cold water

Steps :

Base

1. Crush biscuits and stir in melted butter
2. Divide and press onto the base of the try. Chill for 15mins or until needed.

3. Prick base with the back of a skewer (I used a fork) before pouring in the filling.

Filling

1. Using a small heart shaped cutter (1″) and cut hearts out of the strawberry halves.
Place on a plate lined with paper towel.


(and don’t worry. the left over strawberries are not wasted! you can use it in your smoothies!)

2. Place gelatine and sugar in a bowl.
Pour boiling water over and stir until gelatine has dissolved.
If it doesn’t dissolve completely, place this bowl over a bigger bowl filled with boiling hot water.

3. Cream the cream cheese and vanilla essence together.
Add the gelatine syrup gradually and cream until smooth.
Pour into tray(s).

4. Place 20 hearts on each try, partially submerged in the cheese.
(I refrigerate the cream cheese for 15 mins before submerging the strawberries.
Just so they don’t sink in all the way).
Refrigerate until firm about 2 hours.

Topping

1. Dissolve Jell’O in boiling water. Add cold water and stir well.

2. Cool completely before pouring over the cheese filling.
(Try and pour really slowly and over the strawberries instead of the cheese so that the jelly stays clear)

3. Refrigerate for at least 4 hours before serving.

a row of ♥s. (:

we have a bit to last us for the week!

Baby’s verdict : it’s damn good la! haha. WHEEEE!

Unagi Fried Rice

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it’s now a new favourite in the house.
ever since I got hooked onto Unagi
and fell in love with the unagi fried rice at En Dining when I went back recently.
Baby and I have been trying to cook it
and hoping it will be close to what we had.
we came close.
but still not as good. haha (:
well practice makes perfect! so practice we shall!

but for now..
this is how it turned out!

so I know it may look like nothing fantastic.
but trust me. You will love it. haha
for real! (:
it’s awesome and very addictive.
thank God today is carbs day haha
wheeee!

here is the recipe for the rice!

Ingredients :

1 1/2 cups of cooked rice (allow it to cool for about 2 hrs)
1 yellow onion, chopped
4 pieces of garlic, chopped finely
1 egg
10g butter
2 tbs olive oil
1 tbs Mirin
1 tbs fish sauce
1 tbs soy sauce
2 tbs dark sauce
1 packet of Unagi (baked according to instructions behind the packet)



Steps :

1. Heat the oil and butter in the pan and fry the onion and garlic till the garlic just turns light brown.

2. Pour in the rice and fry till they are coated with the oil and add the 4 different sauces.
Please note that you can vary the amount of sauces to your liking. (:

3. Cut up the unagi after taking it out of the oven, and gently put it into the pan.
Fold the rice and unagi together, careful not to mash the fish up.

4. Crack and egg and fry till it coats the rice.

5. Unagi fried rice. DONE! (:

Simple pleasures in life.
AWESOME!

Wasabi Prawns

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Had this dish at Barstop on my recent trip home.
and have been wanting to make it for quite some time
found the recipe online and I’m quite happy with how it turned out!
and since we were having potluck tonight.
I decided to try making it! (seriously daring haha)
and was really relieved to hear that Peggy likes Wasabi prawns! haha
so made a good switch from Pork Adobo to Wasabi Prawns tonight (:

well. the wasabi taste is kept to the minimal.
but u can always add more if u wan more kick to it
so enjoy! (:
hope you enjoy it as much as I did!

Recipe from Tung Lok Group’s cookbook, New Chinese Cuisine

Ingredients :

18 prawns, shelled & deveined (use the freshest, biggest prawns you can find.)
1 egg white
vegetable oil for deep frying
6tbsp cornflour
180ml mayonnaise
2 tbsp condensed milk (I didn’t put this)
2 tsp wasabi powder (can put more if you want more wasabi kick)
dash of lemon juice
sesame and seawood seasoning (for garnishing)

Steps :

1. Dip the prawns in egg white, then coat evenly with cornflour.

2. Deep fry the prawns in 180C (356F) for about 3 minutes, until prawns turn crispy.

3. In a separate dish, combine the mayonnaise, condensed milk, wasabi powder and lemon juice.

4. Toss the deep-fried prawns with the wasabi mayo until evenly coated.

5. Garnish with sesame and seaweed seasoning.

ENJOY! (: