#314 Home-made Lemon chicken

Recipe adapated from Blogchef.net 

Ingredients:

2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)

Marinade-

2 tablespoons soy sauce

½ teaspoon salt

The batter 

2 large eggs

¼ cup cornstarch

½ teaspoon baking powder

1 pinch white pepper

oil (for frying)

The Lemon Sauce

1/3 cup sugar

1 cup chicken broth

1 ½ tablespoons cornstarch

2 tablespoons lemon juice

¾ teaspoon salt

3 slices of lemon (peeled)

2 tablespoons oil

Step 1: Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt. Cover and marinate in the refrigerator for 30 minutes.

Step 2: To make the batter – beat 2 large eggs with ¼ cup of cornstarch, a pinch of white pepper and baking powder.  Coat the chicken with the batter.

Step 3: Heat deep fryer to 350 degrees and deep-fry in batches until chicken is fully cooked. Drain on paper towels and set aside. You can also cook the chicken using a wok if you don’t have a deep fryer.

Step 4: Now, to make the lemon sauce – combine 1/3 cup of sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, and ¾ teaspoon salt. Mix until well combined and add 3 slices of lemon to the sauce mixture.

Step 5: Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear. Remove lemon slices and pour the sauce over the chicken and mix.

#298 Of Love, and so much more

by Katie Daisy

Would love to get these printed on canvas for our home :) 

#292 Lemon,Rosemary & Thyme Roast Chicken

Ingredients:

Roast Chicken:

6 pieces of chicken leg (remove moisture with kitchen towels)

1 whole bulb garlic, thinly sliced

3 sprigs of fresh rosemary 

6 sprigs of fresh thyme

1 tsp lemon rind + juice

1 Tbs olive oil

4 Tbs Honey

 sea salt & pepper to taste

Preparation Method:

1. Preheat the oven to 190c (fan). Finely chop garlic, rosemary and thyme or use a food processor.
2. In a medium size bowl, add in the olive oil, honey into the mixed herbs until incorporated. 
3. Season with salt and ground pepper to taste.
4. Pour the herb mixture all over the chicken.
5. Place in the oven for 30-45 minutes, serve with coleslaw or anything you like. 

Coleslaw:

• 1/4 small red cabbage
• 1/2 small green cabbage
• 1/2 carrot, shredded
• 1 Tbs lemon rind
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 8 Tbs Mayonaise 
• 1 Tbs honey
• 1 tsp salt
• 1/4 tsp black pepper

Preparation method

1. Remove any tough outer leaves from the cabbage.
2. Trim the core and any tough stems from the cabbage and thinly slice.
3. Add to a bowl with the shredded carrot, lemonrind, lemon juice, olive oil, Mayonnaise, honey, salt and black pepper. Toss to combine.

voila! Bon appetite 

#323

#322 Black Pepper Beef

Photos by Her

1/2 pound beef cubes
2 cloves garlic, minced
1/2 medium onion, thinly sliced
1 bell pepper, thinly sliced
1 tablespoon vegetable oil

Marinade:
1 1/2 tablespoon soy sauce
1 1/2  teaspoon cornstarch

Sauce:
1 tablespoon oyster sauce
1/2 tablespoon soy sauce

1 tablespoon Worcestershire
1/2 tablespoon sugar
1 teaspoon sesame oil
1/2 teaspoon of freshly ground black pepper

1. Marinate the beef: In a large bowl, combine the flank steak with the soy sauce, rice wine, and cornstarch. Let stand for 15 minutes.

2.  Prepare the sauce: In a small bowl, combine the oyster sauce, soy sauce, Worcestershire sauce, sugar, sesame oil, and black pepper. Stir until the sugar is dissolved and set aside.

3. Heat oil in large skillet over high heat until a drop of water sizzles and evaporates on contact. Add the beef in one layer and allow it to sear on one side for 1 minute. Stir-fry for another 2 minutes, until the outside is no longer red but the beef is not yet cooked through. Remove from the skillet and set aside.

4.   In the same skillet, add the garlic, onions, and peppers and stir-fry until aromatic and the edges of the onions begin to caramelize, about 1 to 2 minutes. Return the beef to the skillet. Add the sauce and stir well to coat. 


Serve with Jasmine rice. 

#316

so yesterday, I tried cooking our favorite fried rice,Pineapple Fried rice:

Alhamdulilah, the Mister loved it!  

#274

The sky looks pale grey for the past few days that had come to past. The sun barely came out to play today. Sunny August slowly dissipates making room for the prelude of September; Drenched to dampness.

Eid’s around the bend. With that being said, preparations are on tow, because I have yet to receive my pay cheque from last month’s job. It sounds like a gloomy start for me, but fret not! I will not let overdue payments falter my Eid spirit! This is after all my last Eid as Miss Balqies insya'Allah (: , I can't wait to be Mrs.  Amirul 'Awesome' Iman *swoons*!

Anyhow, I was inspired to reenact Ben’s General food store Orecchiette Pasta with Baby Peas & Rocket (well sans the peas because I hate the bland taste of peas). Delicious, if I do say so myself!

this was before I smothered it with shaved Parmesan.

#268

Homemade Smoked salmon pizza :) 

I made this for ifthar, was craving for the smoked salmon pizza I had at Souled Out, but it was smothered with mayonnaise and wasabi, so I decided to make my own. A healthier take, or so I hope ... :) 


so if you've me on Facebook, you would realize I'm not just busy baking in Baking Life, I am busy baking/ cooking offline too!

#256

Disclaimer: READ AT OWN RISK, LADEN WITH PHOTOGRAPHS OF FOOD, MEANT ONLY FOR THE STRONG.

I do not get how some people can be tortured mentally while looking at a website laden with photographs of food. Perhaps, I'm used to working around food while fasting that I am immune to the gratifying power of food. I always remind myself that Ramadhan is the month of feeding, not feasting! I won't deny that sometimes I myself forget, the minute you shove fried banana fritters to my face, I'll feel my knees turn into jello.  However, I supposed to some fried banana fritters is hardly a feast. 

I only started fasting yesterday, despite being sick, I had to muster all my strength to fast. And I did Alhamdulilah! Although I somewhat cheated  by just sleeping half the time, the remaining half was spent progressing for our wedding invitation list, I'm not even close to done!

I feel like baking a tart today or tomorrow, what tart shall I make this time around?

My first tart, Caramel, Pecan & Dark Chocolate tart. 

 Peach and Vanilla Custard tart.

My favorite, out of the lot. Dark Chocolate tartlets.

fresh berries dark chocolate tart.

#232

 

I made homemade naan chips drizzled with rosemary olive oil with a pinched a cayenne pepper (I ran out of Paprika) with dijonaise mustard dip. 

Ingredients

3/4 cup warm water
1 teaspoon active dry yeast
2 cups flour, plus more if needed
1 teaspoon sugar
1 teaspoon salt
1 pinch baking powder
 3tablespoons olive oil (2 for the dough the remaining for later)
2 & 1/2 tablespoons sour cream (you can substitute this with yoghurt)
cornmeal, for dusting 

Cayenne Pepper

Mixed Herbs

 

 

In a small bowl, add the water and sprinkle yeast over top.  Allow to sit for about 10 minutes until foamy.

In a large bowl, combine the flour, sugar, salt, and baking powder.  Mix in olive oil and sour cream until mixture is crumbly.  Slowly stir in the yeast and water mixture until a ball of dough forms. Add more flour if your dough is slightly wet.

Knead dough on a floured surface for a few minutes until smooth.  Place the dough ball in a clean and greased bowl.  Cover and let rise in a warm place for about 1 to 2 hours.

Flip dough onto a lightly floured surface and knead for a couple minutes.  Divide dough into 6 equally sized balls.  Dip each ball into flour and roll out to about 1/4 inch thickness.

Freeze dough for about 1 to 2 hours.

30 minutes prior to baking, preheat oven to 250 degrees. Cut dough into bite size.  Drizzle olive oil ( I used rosemary infused olive oil) a pinch of cayenne pepper  and mixed herbs (optional).

Bake for about 20 minutes, or until they start to brown.  

 

and voila, homemade naan chips :) 

#215

I made Tom Yam Goong for lunch today :)

#158

because I had some time to spare, I made Strawberry Shortcake tart :)

recipe will be posted in due time :)

#153

Today, I'll be Iman's little domestic wonder. I am uncertain on what wonders (hopefully) I'll be whipping up today. I bought some poppy seeds the other day, thought of making orange poppy seed cake/ muffin/ cookies and perhaps a chocolate cake for my mother.

#135

Heaps had happened in the past 24 hours. Yesterday my eldest cousin welcomes the presence of baby no. 5. I've yet to see my new niece but this is a photo of her I snagged from my cousin's FB:

She looks like a little Eskimo! 

To keep my mind distracted from my own calamities, I decided to bake tarts again. Sans the custard. I made dark chocolate filling with a hint of cinnamon instead. 

Have a stellar rating Thursday :) Salam and arrivederci!

#130

before lunch with Iman, I spent all morning baking. I made peach tart!will post up recipe once it has been approved by the GPA (Guinea Pig association).

#117

I made pear and strawberry streusel last night. I was sweating buckets trying to decipher the recipe, it was alright for a first try, but I got to find a better recipe that is easier to understand. 

#109

My cousin and his wife got me a belated 22nd cum engagement present. Now I have Jamie Oliver the Naked Chef 1, 2 & 5! Thank you so much Abang Fendi and Kak Mira!

#106.b

Honey-Maple roasted pecan halves infused with cinnamon, cayenne pepper, rosemary, thyme, brown raw sugar & sea salt. 

Ingredients

2 tablespoons honey
1/4 a TBS of maple syrup
2 tablespoons demerara sugar
3/4 teaspoon finely minced fresh thyme
1/2 teaspoon finely minced fresh rosemary
1/4 teaspoon cayenne
Scant 1/8 teaspoon ground cinnamon
1 teaspoon coarse salt
1 pound pecan halves
 sea salt, to finish (optional)

Preheat an oven to 375ºF (190ºC). Line a standard half sheet pan with parchment paper.

In a small saucepan over medium heat, melt the honey with the maple syrup and Demerara. Once melted, remove from the heat and stir in the herbs, spices and salt. 

Toss the pecans with the honey mixture in a large bowl, making sure to coat well. Spread nuts in a single layer on the prepared pan.

Bake in the preheated oven, turning occasionally, until the nuts are glazed and shiny with a deep golden colour, around 15 minutes. Upon removing from the oven, sprinkle lightly with sea salt. 

Cool completely, then store in an airtight container.

Makes 1 pound. 

#106

 //edited

I should have more Wednesday's like today. I kicked my cooking skills up a notch, by cooking masak lemak chili padi with organic oyster mushroom and fern.