Simple Stir-fry Lady Finger with Oyster Sauce

A simple & easy dish that's very appetizing ... will share how to cook this soon !!

AMY

Salted Egg Yolk Chicken Breast

I use to cook crabs & prawns with salted egg yolks.  While browsing some of the cooking blog for new recipe, I stumbled across this recipe at Elin's blog.  After gone thru the recipe and her yummy pictures I decided to try this recipe.  Guess what, all my 3 kids they love it so much.  For those who have kids at home shall try this yummy recipe :)

Salted Egg Yolk Chicken Recipe

I piece chicken breast - sliced into smaller pieces 

some salt

pepper

1 egg white

tapioca starch 

oil for deep frying 

Seasoned chicken with salt and pepper and mix in egg white. Marinate for at least 30mins. Coat pieces of chicken with tapioca starch. Dust off extra starch and deep fry chicken pieces until golden and crispy.  Set aside.

1 tbsp margarine (I use planta)

2 springs curry leaves, remove from stem, leaves only

1 or 2 bird’s eye chilli, sliced 

3 salted egg yolks, steamed and mashed 

2 tbsp or more evaporated milk 

1 tsp cooking oil

1/3 tsp salt

½ tsp sugar

3 pips of chopped garlic

Heat wok, put in oil and butter. When butter has melted, add in chopped garlic, sliced chilli and curry leaves. Stir till it's fragrant, add in mashed egg yolks.  Flatten the yolks and cook until it look bubbly and fragrant. Lower the heat, add milk, salt and sugar. Cook for a little while and put in chicken and toss until well coated. 

HAPPY COOKING!! 




AMY

Crispy Cashewnut Cookies

In less than one month's time we'll be celebrating CNY.  As usual I will bake some cookies & cakes for this special occasion.  For the love of baking, I prefer to bake my own cookies to share with my family & friends.  Here are my first batch of cookies baked by me - Crispy Cashewnut Cookies, one of the must have cookies for CNY.  My kids they just love it so much.  A very crispy & buttery taste cookies topped with cashewnut.  Yummy!!

Crispy Cashewnut Cookies's Recipe
- adapted & editted from Agnes Chang's Baking Made Easy

Ingredients A:

240g butter/margarine (I use Golden Churn Butter)

100g castor sugar

1 egg yolk

1/2 tsp vanilla essence

1/2 tsp salt

Ingredients B (sifted):

350g plain flour

20g custard powder

Decoration:

100g cashewnuts, halved

1 egg, mixed with pinch of salt, beaten

Method:

• Cream A till just combined.  Mix in B to form into a pliable dough.
• Place dough in between 2 sheets of plastic, roll into 1/2 cm thick.  Cut into the shapes you preferred using a cookie cutter.
• Place onto a baking tray lined with baking paper.  Press a half cashewnut on top of cookies and glaze it with beaten egg.
• Bake cookies in pre-heated oven at 180c for about 20mins till golden brown.  Remove from oven.
• Cool completely before storing.

p/s : The cookies are soft when it's still warm.  Make sure it's completely cool before remove the cookies from the baking tray.  

AMY 

Happy New Year 2011

Fried Chicken Wings

more pics & will share the recipe soon :)

Chicken Congee

Congee or Rice Porridge is boiled in more amount of water for a longer period until the rice breaks down and becomes a fairly thick white porridge. Some people will served congee as breakfast and is often eaten with fried bread sticks known as youtiao. Congee are served to the unwell as it is easier to digest and are one of the nutritious food for young infants.

Today, I'm going to share my Chicken Congee recipe here. My girl has been complained to me her toothache and not able to eat rice. She request me to cook her congee instead and she finished 5 bowls (*the bowl that I use in my pic) of congee just for her lunch. " Mommy, your congee are yummy!!!", I'm glad that she loves it so much. I seldom cook congee because I don't really love congee. I will only cook congee when I'm not feeling well (*touch wood!!!) hehe ... Anyway, for congee lovers out there .. do give it a try !! It's easy to prepare and very yummy :)

Ingredients :

2 cup rice

water for cooking congee 3 liter (more or less)

1 piece chicken breast

Average amount of chicken bones - for stock

5 - 6 dried scallops

1 carrot - sliced into smaller piece

1 tbsp "dong cai" - 东菜

small piece of ginger - smashed

Seasoning :

sesame oil

light soy sauce

some dark soy sauce - for color

pepper

***(adjust the seasoning to taste)

some green onion for garnishing

• Wash & clean the chicken bones from fat & chicken blood.
• When the water boiling add in the chicken breast & chicken bones for chicken stock (approx: 15-20mins)
• Remove the cooked chicken breast & chicken bones from the stock.
• Wash the rice & add into the chicken stock. Add in sliced carrots, scallops, "dong cai" & smashed ginger.
• Increased the heat & bring the congee to boil (approx: 30mins)
• When the congee starts to thicken. Lower the heat & continue cook till all the rice breaks & turn soft (*time depend on the congee texture preferred)
• Season the congee to taste.
• Serve warm with shredded chicken meat floss (*from the cooked chicken breast) & some green onions.

HAPPY COOKING ! :)

AMY

Banana & Cranberries Butter Cake

I'm not a fan of banana fruit and I don't like to banana unless it was made into banana fritters, banana muffins or banana cakes. I've baked banana chiffon cake, banana muffins, banana bread before and I admit that I just can't get enough of bananas .. hehe!! I just like to try out other recipes that banana was used as the main ingredient. Today, while browsing thru some baking blogs online.. I came through this "Banana Walnut Butter Cake" recipe from My Sweet Hut. Cynthia's Blog banana cake recipe required 100gm finely grind untoasted walnut, since I didn't have grind walnut in my pantry I just replace it with 100gm of self raising flour. I add dried cranberries in it for extra berries flavor to my liking. I really love the texture of this banana cake, it's really soft - very buttery taste - not oily at all and I love the sweet banana's aroma all over my house at the time I baked it in the oven :) Below are the recipe of the cake which I've slight edit to suit my taste buds and easier way method of preparing it - Have a look at the ingredient & start bake one now !!! - - ->>>

Ingredients needed :

230gm butter (room temperature)

2 tbsp honey (can omit this if don't have honey at home)

1/2 tsp vanilla essence

4 large eggs (room temperature)

150gm castor sugar

270gm self-raising flour

1/4 tsp bicarbonate of soda

1/4 tsp salt

(shift the 3 ingredients - flour/bicarbonate of soda/salt together)

240gm ripe bananas (mashed)

2 tbsp of dried cranberries

The original recipe in Cynthia's Blog requires whisk eggs & sugar in another mixing bowl. I skipped this step and just mixing all the ingredients the traditional butter cake way. Surprisingly, the cake turn out soft and moist with the simple method I use :)

How I bake this cake :

• Preheat oven at 170c. Lined the base of two 8"x3" loaf pan or 7" square pan with baking paper (Do not grease the side)
• Cream butter, honey & vanilla essence until pale & creamy. Add in sugar and beat till it's fluffy.
• Add in egg one at a time. Slowly beat till it's well mixed. (*Crack the eggs in a bowl first before add into the butter mixture)
• Fold in 1/2 portion of the sifted dry ingredients (flour+soda+salt) to combined before fold in the mashed bananas. Followed by the remaining dry ingredients, dried cranberries & mixed till well combined.
• Pour batter into lined baking pan and bake in a preheated oven for 50mins or until the skewer inserted in the middle of the cake came out clean.
• Leave to cool on the baking rack before un-mould it and cut.

HAPPY BAKING!!!

AMY