Chicken Soup

Salam,

This soup is one of my favorite dish to choose whenever my laziness start to kick in ^^,. Or everytime i don't know what to cook..or got a flu..or for my kids..or for my hb when he's not feeling well. See....suitable for any occasion :D. This Malay style chicken soup is very refreshing & had a little bit sour taste. U can serve it with rice or noodle. Here the recipe...

Chicken Soup

• 6 pcs chicken, any part u like


• 4 shallot, pounded


• 3 cloves garlic, pounded


• 1 1/2 cm ginger, pounded


• 1 cinnamon stick


• 1 star anise


• 2 cardamom


• 3 cloves


• 2 tbsp oil


• 1 tbsp soup powder (mix with 1 tbsp water to make a paste)


• 2 or 3 cups water


• 1 small size tamarind peel


• 1 or 2 potatoes, cubed


• 1 tomato, cut it into 4 or 6 pcs


• 1 small bunch of flat chinese parsley leaves, cut into 1 cm length


• Salt & pepper to taste


• Crispy fried shallot

Heat the oil in the medium size pot over medium heat.

Saute pounded shallot, garlic & ginger, cinnamon stick, star anise, cloves & cardamom. Saute until fragrance.

Add soup paste, countinue saute until the paste change into a little dark color.

Add chicken, mix until the chicken mix well with the herbs & the chicken half cooked.

Add water, tamarind peel & potatoes, mix well & let it boil.

Add salt, pepper, tomato & parsley.

Serve it with crispy fried shallot.

Deep Fried Wonton

Salam...

Today i would like to introduce u to my new experiment hahah ^^,. It's Wonton. I actually miss Chinese food especially Dim Sum. I love Dim Sum soo much. It's quite easy to find Halal dim sum in KL area, but i'm not sure i can get it in my new office area. I can google it of course but i don't think my family likes it especially my kids. So, what i'm doing now, i'm trying to search all my favorite dim sum recipe for me to try every time i crave for it. Of course most of my finding used pork as one of the main ingredient, but heyy...no problem..just change it to chicken or prawn & u good to go heheh.. and for wonton wrapper & the chili sauce, that one is store bought :D...here the recipe...

Deep Fried Wonton

• 500g chicken, chopped


• 100g prawn, chopped


• 1tbsp cornstarch


• 3 cloves garlic, chopped


• 1cm ginger, chopped


• 1 tsp sesame oil


• 1 tsp white pepper


• 1 tsp soy sauce


• 1/2 tsp salt


• 1 stalk of coriander leaves, chopped 


• 1 stalk of scallion, chopped


• 20 pcs wonton wrapper


• Enough oil for deep fried

Mix all the ingredients except wonton wrapper & oil & let it marinate for 30 minutes.

Take 1 tbsp of the mixture & put on top of the wonton wrapper & wrap it the way u like it (sorry i didn't take the step by step picture on how to wrap, but u can google it of course).

Deep fried until golden brown.

Curried Honey Mustard Chicken

Salam...

Hiii...woww...it's been a while since the last time i updated this blog. Well, because not much cooking activities happened in my kitchen lately. Last week i went to Kuantan, Pahang for company trip. Yep..without hb & kids since its for "staff only". Had a great time, thumbs up for room, thumbs up for scenery, thumbs up for activities provided by the hotel, but thumbs down for the food. Not just me, everybody was complaining about the food. Its not what we expected from 4 star hotel. Enough said, so, to make it up for them, this week i'll try to cook something that they really like. I tried a few new recipe, i'll post it from time to time alright..so here the recipe...

Curried Honey Mustard Chicken

• 1/3 cup butter, melted
• 1/3 cup honey - i used 2 tbsp
• 1/4 cup Dijon-style prepared mustard
• 4 teaspoons curry powder
• 1 pinch ground cayenne pepper - i used black pepper
• 4 skinless chicken thigh

Preheat oven to 175C.

In a medium bowl, combine all the ingredients except the chicken, mix well.

Place chicken breasts in a baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.

Remove cover & bake about 45 minutes.

Chili Chicken (Ayam Masak Merah)

This one is my old time favorite...ok...strike that..everything with chilis is my old time favorite, haaaa...thats it. I'm a Malay & i grow up with this kind of food. Herbs & spices. Its feel more satisfying if my dishes have chili in it. Oh, don't worry, i'm not fussy & i'm not a picky eater either. I just love spicy food & that's me. Once in a while i crave for spicy food. See, with 3 small kids, not much spicy food served in my dinner table. I had a lots of simple chili recipe from my mom & its very easy, trust me. Either cook it with meat, chicken, seafood or even vegetables it still delicious :D. I'll post it from time to time ok. Here my recipe...

Chili Chicken (Ayam Masak Merah)

• 1/2 chicken, cut into medium size
• 1/4 tsp salt
• 1 tbsp turmeric powder
• Enough oil for frying
• 1 onion, sliced
• 2 cloves garlic
• 1 inch ginger, thinly sliced
• 2 inch cinnamon stick
• 1 star anise
• 3 cardamons
• 2 cloves
• 2 lemon grass
• 4 tbsp chili paste 
• 1 tbsp chili sauce (store bought)
• 1 tbsp ketchup
• 1/2 water
• Salt to taste
• Coriander leaves, finely chopped

Place chicken in the bowl, add salt & turmeric powder, mix well until the chicken well coated.
In the medium size wok, heat the oil and fry the marinated chicken until golden brown. Set aside.
In the same wok, reduce the oil until left around 3 tbsp oil.
Stir in onion, garlic, ginger, cinnamon stick, star anise, cloves & cardamoms, stir fry until fragrance & the onion is soft & tender.
Add chili paste, continue stirring until the chili separated from the oil around 5 minutes.
Add water, chili sauce, ketchup & lemon grass, stir until slightly thicken.
Add cooked chicken & stir until well coated.
Serve with coriander leaves on top.

Kung Pao Chicken

Hmm....another comfort food for my family..yummy..:) Even though this one is a perfect match with steamed rice, i prefer to eat it just like that, no rice. Seriously, its good for ur diet ahakss...errr..well except for the oil tho :D. Actually we like to order this dish every time we went to the chinese restaurant & it makes us feels like..ok now we eat chinese food..just because we ordered this dish hahah..If u like, u can add cashew nuts in it, coz some recipes include cashew nuts. Here is my version of Kung Pao Chicken...

Kung Pao Chicken

Source : DTS

• 2 boneless, skinless chicken breast, sliced
• 1 tbsp cornstarch
• 1 tbsp oil
• 1 tbsp oyster sauce
• 1/2 tbsp white pepper
• 1 green capsicum, cubed
• 4 dried chillies, cut into 1cm length, wash & dry (get rid the seeds as much as u can)
• 1 onion
• 3 cloves garlic
• 1 stalk scallion
• 2 tbsp soy sauce
• 1 tbsp dark say sauce
• 1/4 sesame oil

Marinade chicken with cornstarch, oil, white pepper & oyster sauce for 30 minutes.
Heat oil in a wok under high heat, fry the chicken until golden brown & set aside.
Reduce the oil until just enough for stir frying or around 2 tbsp.
Stir in dried chillies for a few second or until fragrance (do not over fry this)
Stir in garlic & onion until the onion look soft & tender.
Add in green capsicum, soy sauce & dark soy sauce & stir fry for another 2 minutes.
Add chicken, scallion & sesame oil & stir until the chicken well coated.
Serve with steamed rice.

Orange Chicken

Have u ever cook ur dish with fruits other than lemon? I mean ur main dish not dessert or salad. For me, NEVER. First time i saw this recipe i was like..really? chicken and orange? lemon, yes..but orange?! This recipe is one of the chinese food recipes in my collection. So i try coz i wonder how its taste like coz i think chicken and orange is not a good combination. So the result..well..not bad at all, u can taste the orange in it even though orange flavour is not as strong as lemon. So if u curious abt this recipe, try it. Trust me its not bad at all..here the recipe...

Orange Chicken
Source : seasaltwithfood

• 8 Pieces Chicken Drumsticks (or any part of chicken)

Marinate Sauce

• 8 Tbsp Orange Juice (from 1 large-sized orange)

• 1 ½ tsp Orange Zest (from 1 large-sized orange)

• 2 tsp Minced Ginger

• 1 Clove of Garlic, minced

• 2 Stalks Scallions, finely sliced

• 1 Tbsp Chili Flakes

• ¼ tsp Sea Salt

• 1 Tbsp Sugar

• 1 Tbsp Soy Sauce

• 1 Tbsp Dark Soy Sauce (Caramel Soy Sauce, if available)

• ½ tsp Sesame Oil

• 2 Tbsp Peanut Oil

Rinse the chicken pieces and pat dry.


In a medium bowl, whisk together the orange juice, orange zest, ginger, garlic, scallions, chili flakes, sugar, soy sauce, dark soy sauce, sesame oil, and peanut oil. Mix well. Set aside half of the mixture, and pour the remainder over the chicken.


Place the chicken in the refrigerator and marinate for 4 to 5 hours, turning pieces every hour.


Preheat the oven to 180˚C.
Remove the chicken from the marinade, place in a roasting pan, and roast, turning to brown on all sides. Spoon the reserved marinate mixture over the chicken as it roasts. Test for doneness by piercing with a knife; chicken will be done when juices run clear and the meat is tender, about 45 minutes.

Caramel Chicken

Normally, when we decided just to stay at home on the weekend, i'll start thinking about what i'm going to prepare for our lunch & dinner. I have a lot recipes in my collections, but i prefer something fast, easy, kids friendly, throw-everything-in-a-pan kind of recipes and this is one of my favorite. It fits all the criteria :). Not much ingredient used in this recipe, but u will taste a lots of flavor in it. Here the recipe...

Caramel Chicken

• 12 pcs chicken wings(or any part of chicken)
• 2 tbsp oil
• 3 garlic, finely chopped
• 1 tbsp ginger, finely chopped
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp chili sauce
• 1/4 cup honey

Heat 2 tbsp oil under medium high heat.

Add chicken, garlic & ginger, stir fry for a minute.

Add all the sauces & honey stir every now & then until the sauce thicken & serve.