Tuesday, November 29, 2011

PAN FRIED HONEY SOY CHICKEN


This is an easy and tasty way to prepare chicken minus the spices.  Goes equally well with hot vegetables or a crisp salad. They are also best served as a finger food at parties or picnics.

It is important to use medium heat to ensure that they don't burn and for fuss free method, bake them at  180C for 45 minutes, basting once or twice during baking.

This is my family favorite - finger licking good!

PAN FRIED HONEY SOY CHICKEN
Serves   8

16 pieces  chicken  wings/thighs/breast
1/4 C  chili sauce
2 TB  honey
1 tsp coarse black pepper
2 cloves garlic chopped
1/3  C lemon juice
3 TB  soy sauce
salt to taste
vegetable oil for frying

DIRECTION

Mix together honey, soy sauce, garlic, chili sauce, lemon juice and salt in a glass bowl..

Add in the chicken pieces, combine well.

Cover and refrigerate for an hour  (overnight if possible)

Heat little oil in a non stick pan, put in the chicken pieces, pour over the marinade, cook both side until brown and the marinade absorbed by the chicken.

Serve hot.

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Saturday, November 26, 2011

HODDEOK (KOREAN SWEET PANCAKE)


Hoddeok is a popular street food of South Korea. I came to know this after watching a television show about Korean food.

They are made with  wheat  flour,  sugar,  water, milk and dry yeast. Though the original recipe calls for sweet rice flour but this was omitted by me.  Allow the dough to  stand in a warm place  for 3 hours. If using active dry yeast, whisk the water, sugar and dry yeast in a small bowl, let  the yeast to activate for about 10 minutes before adding the rest  the ingredients.

After  fermentation, it is shape into ball then stuff with brown sugar and nut filling. Shallow fry these balls then flatten them using spatula until golden brown. They  are best eaten hot.

HODDEOK (KOREAN SWEET PANCAKE)
Yield    :    5
Adapted from here

1 + 1/4  C  all purpose flour
1/4 tsp salt
1/3 C + 1 TB warm milk
3 TB warm water
1/4 tsp instant yeast
1/4 tsp sugar
cooking oil for frying


FILLING
1/3  C  brown sugar
2 TB chopped peanut/pecan/pine nuts
1/2 tsp ground cinnamon

DIRECTION

Sift  flour into mixing bowl.

Combine warm water, milk, sugar and yeast.

Pour the yeast mixture onto the flour, sprinkle the salt. Combine until it forms into soft dough.

Place the dough into greased and covered bowl. Let rise for 3 hours.

Divide dough into 5 balls.  Mix together the filling ingredients in a small bowl.

Flatten each ball, place a tablespoonful of filling, seal the edges and shape into a ball again.

Heat little oil in a cast iron pan, place 2 balls on the hot pan, seams side down and fry then flip after the bottom is slightly browned,  flatten the ball using the spatula.  Cook until  golden brown. Complete the rest of the dough.

Serve hot.

Linking to  Yeastspotting -12-2-11 

Wednesday, November 23, 2011

PENNE ARRABIATA



When our guest from Sydney visited us last week, they have made a special request that they can't tolerate spicy food. In this case, I had chosen penne arabiata to grace our dining table.

They totally love this dish and even ask for the recipe. You can also add chicken or seafood if you prefer. The star ingredient of this dish is the tomato. It lands a tangy yet slightly sweet flavor to this pasta.

PENNE ARRABIATA
Serves  2-3

250g penne paste boiled until aldente
2 TB olive oil
1 can (400g)  peeled tomato chopped
3 cloves  garlic chopped
1 tsp black pepper (optional)
2 medium onion chopped
1/2 C tomato puree
1 tsp dried basil or fresh
salt to taste



DIRECTION

Heat the oil, saute the garlic until fragrant. Add in onions, cook until translucent.

Mix in  peeled tomato together with the juice, tomato puree, black pepper to taste  and salt. Simmer for 15-20 minutes, add half of the basil.

Meantime, boil the pasta according to the package about 10 minutes in salted boiling water, drain well.

Now add the pasta to the simmering sauce,  stir for a few minutes, add the remaining basil leaves.

Remove and serve on a individual platter.


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Sunday, November 20, 2011

YEASTED CHOCOLATE BROWNIES (EGGLESS)


I have made quite a few egg free brownies and these are some of the best. Surprising they were chocolaty and so moist despite using rapid rise yeast. This is the result of my latest project for chocolate yeasted brownies found on the net.

The original recipe did not turned out as expected. After adjustment made, we were amazed that this brownies happens to be one of our favorites. They are absolutely everyone that ate these loved them so much!

YEASTED  CHOCOLATE  BROWNIES (EGGLESS)
Yield     :    24 brownies

2 C all purpose flour
1+3/4  C brown sugar
1/2 C  unsweetened cocoa
1 C  mashed banana
1+1/2 C  warm milk
1/2 C melted butter
1/4 C  canola oil
1/2 C  chocolate chip
1/2 tsp salt
1+1/2 tsp instant yeast

DIRECTION


Grease 9 x 13  in baking pan, combine milk and yeast in a small bowl.

Sift together flour and cocoa powder in a mixing bowl. Add in sugar and salt..

In another bowl, whisk milk mixture, oil,  and banana then stir into dry ingredients. Stir in chocolate chips.

Pour mixture into prepared pan and leave for 30 minutes. Just 10 minutes before baking, preheat  the oven @ 175 C .

Bake for 35-40 minutes or until a skewer inserted comes out clean.

Allow brownies to cool in the pan for 15 minutes, then turn out onto a rack to cool  completely.

If desired, slice into squares  and  sprinkle with icing sugar.

Linking to Iron Chef Mom 2 - Chocolate

Linking to  Yeastspotting -11-25-11 

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Thursday, November 17, 2011

KADAI VEGETABLES


Vegetables are a great source of nutrition in our diet. Not to mention, pulses and lentils are absolutely needed to compensate your protein if you are on vegetarian diet. This simple and delicious recipe of  colorful vegetables cooked in spicy gravy makes a flavorful meal and easily made ahead. It is also low fat and on the table in less than half an hour.

Since I needed extra gravy, have added a bit more water than the usual quantity but this is entirely up to you.

KADAI VEGETABLES
Serves   4

1 medium carrot cubed
1 medium potato cube
2 C  cauliflower cut into floret
2 tomato chopped
2 onion chopped
1 green chili sliced
1 TB ground coriander
1 tsp ground cumin
1 TB  chili powder
1/4 tsp turmeric powder
5 garlic chopped
1/2 in ginger chopped
1 tsp garam masala
2 TB cooking oil
salt to taste
cilantro for garnish

DIRECTION

Heat the oil, fry the onion until translucent. Add in ginger and garlic, fry until fragrant.

Now add the tomato, cook until soft. Mix in chili powder, green chili, coriander, cumin, 1-2 tablespoons water and salt. fry until raw smell goes.

Add in carrot, potato and little water, cover the pot.

Once they are half cooked, add in the cauliflower, stir and cover the pot again.

When the vegetables turn soft, add in the garam masala and check for salt. Stir for 1 minute remove from heat.

Garnish with cilantro  leaves at the time of serving.

Tuesday, November 15, 2011

BANANA SWIRL BREAD


After successful attempt on Red Bean Swirl Bread, my son was begging me to bake again the same bread but this time I had a little twist to the classic swirl bread using condensed milk and banana. Really easy in your bread machine or you can bake it the conventional way.

This works well as breakfast meal or as dessert. Banana adds an elegant and tasty swirl to this gorgeous bread.  My family just loves them!.

BANANA  SWIRL BREAD
Yield     :     One loaf

2+1/4 cup  all purpose flour
1/2  cup hot water
1/2  cup  condensed milk
2  tablespoon  melted butter
2  tablespoon sugar
3/4 tsp salt
1+1/2 tsp instant yeast
2-3  tablespoon  flour if needed

FILLING
2  tablespoon  softened butter
2  tablespoon  sugar
2 tsp ground cinamon
1/2  cup sliced banana

DIRECTION



Combine hot water and condensed milk. Add in melted butter.

Place flour, sugar,  instant yeast into mixing bowl, stir to combine.

Now add the milk mixture to the dry ingredient, stir in salt. Forms into soft dough. Add extra flour if too sticky.

Knead by hand for 5 minutes on floured surface. Transfer onto greased and covered bowl.  Let rise  until double for an hour.

Lightly deflate dough, roll out into rectangle. Spread with butter, sprinkle sugar, banana and cinnamon.

Starting from the short side, roll up the dough jelly roll style. Put the dough onto loaf pan and let sit for another hour. Towards the end of rising time, preheat oven @ 190C.

Bake for 20-25 minutes until golden brown. Brush with melted butter after removing from the oven.

Cool on rack. Slice to serve.

Linking to  Yeastspotting 11-18-11 


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Saturday, November 12, 2011

COFFEE & CHOCOLATE PUDDING (EGGLESS)


I'd seen this in various blogs and really tempted to try. Have turned the recipe into eggless version by replacing an egg with yogurt.

Also baking it in a deep  1.5 liter oven proof  pudding dish  instead of ramekin. This pudding is a breeze to make and really yummy.  It was dark and so moist, they never last long in my house.  Never imagined  that with this simple ingredients can become such  a delicious treat!

COFFEE & CHOCOLATE PUDDING
Source :     fairlady.com
Serves  :     4

1 C  flour
2 tsp baking powder
2 tsp cocoa powder
1/2 C brown sugar
2 TB melted butter
pinch of salt
1/4 C  yogurt
1/2 C  milk

TOPPING
1/2 C  brown sugar
3 TB   cocoa powder
1 C  strong coffee

DIRECTION

Preheat oven  @ 180 C.

Sift together dry ingredients.

Add butter, yogurt and milk to the dry ingredients, stir until combined.

Pour into greased 1.5 liter baking dish , sprinkle over cocoa and sugar. Pour over coffee, do not stir.

Bake for 45 minutes or until a skewer inserted comes  out clean.

Dust with cocoa powder  or cinnamon and sugar, serve with ice cream if preferred.



Wednesday, November 9, 2011

RENDANG AYAM


This chicken rendang is slow cooked in spicy coconut milk until the chicken is tender and almost dry.

It is popular during festive occasions or wedding in South East Asian countries.  To avoid sticking to the bottom of the pan, stir constantly and make use of your  non stick utensil if you have. Adjust the dry chili used according to your tolerance, normally this is quite spicy with a hint of sweetness.

Best eaten with rice cake (lontong), flavored rice or flat bread. In fact this chicken rendang compliments well with  the pumpkin pulao.

CHICKEN RENDANG
Serves   4-5

1.2 kg - 1.6 kg  whole chicken cut into 12  fat removed and cleaned
2 pieces turmeric leaf
2 pieces fragrant lime leaf
3 C  coconut milk
salt and sugar to taste
3 TB cooking oil


GRIND INTO PASTE
20 shallot
3 cloves garlic
1 in ginger
1 in galangal
3 stalk lemongrass cut into small
25 dry chili (soak in hot water to soften)
2 TB roasted grated coconut



DIRECTION

Dry roast the grated coconut until light brown.  Set aside to cool.

Heat oil in the non stick deep frying pan, add in spice paste and fry until fragrant.

Add in chicken pieces, stir until well coated with spices about 5 minutes.

Now add the  coconut milk, turmeric leaf, and  lime leaves.  Bring to the boil and continue to cook uncovered till chicken is tender, then reduce the heat and cook till quite dry, stirring constantly to prevent burning.

Add  salt and sugar,  remove from heat.  Serve with rice cake, flat bread or flavored rice.



Monday, November 7, 2011

PUMPKIN PULAO


You  might have eaten  pumpkin pie, pumpkin soup, pumpkin bread or pumpkin pancake but have you tried Pumpkin Pulao?  It  is an easy and irresistible recipe with  pumpkin and basmati rice. This nourishing pulao has a lot of flavors and very satisfying meal. It goes very well with raita and meat dishes but far simpler and quicker to prepare..

This wonder vegetable is loaded with Vitamin A and anti-oxidant, good source of Vitamin C. K. E and lots of minerals including magnesium, potassium and iron.

PUMPKIN PULAO
Servings   :   8

2 C  basmati rice rinsed and soaked 30 minutes
2 C  pumpkin grated
2 onion chopped
1 tsp chili powder
2 tsp ginger garlic paste
1/2 C  chopped cilantro
2 green chili slit
1/2 C  tomato chopped
2 TB  ghee/oil
1 tsp garam masala
5 C water
salt to taste
cilantro for garnish

DIRECTION


Heat the ghee in a deep non stick pot, fry ginger garlic paste. green chili, tomato and onion  until translucent.

Add in pumpkin, cilantro, chili powder, salt and garam masala, stir for 1 minute.

Now add the rice and water. When the water has evaporated, cover and simmer for 10 minutes using the lowest heat.

Remove from heat and fluff with fork. Garnish with cilantro at the time of serving.

Serve hot with raita and spicy gravy.


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Friday, November 4, 2011

ULTIMATE OATMEAL COOKIES


Looking for a healthier version of oatmeal cookies?  This recipe for Oatmeal Cookies is just what you need. It is made with rolled oat and less sugar. I have added mixed peel and raisin which is easily replaced with dried cranberries, dried peaches or cherries. If you dough is sweeten by raisin, just add only a quarter cup of sugar but this is entirely up to you.

This cookies makes a great lunch box treat and  is perfect for cooking with your kids.

ULTIMATE OATMEAL COOKIES
Yield     :    40 cookies

1  C all purpose flour
1+1/2 C  rolled oat
1/2 C  vegan butter melted/oil
1/4 - 1/2 C brown sugar
1/4 tsp salt
1/2 C  mixed peel
1/2 C  raisin
1/2 tsp baking powder
1-2 TB water


DIRECTION

Preheat oven @ 160 C.

Combine flour, baking powder and salt.

Whisk together butter and sugar.

Now add butter mixture to the flour, stir to combine.

Add in mixed peel and raisin, forms into soft dough, if too crumbly, add 1-2 tablespoons of water.

Pinch dough into small ball and flatten slightly. Place balls onto baking sheet.

Bake for 15-20 minutes (cookies will seem underdone but do not overbake). Remove from oven and let sit in the pan for 5 minutes.

Transfer onto rack to cool. When completely cool, store in an airtight container.

Wednesday, November 2, 2011

RED BEAN SWIRL BREAD


My boy is a great fan of red bean, anything stuff with this, he happily devoured them. Oh gosh, he can easily eat a loaf of this red bean swirl bread at one sitting!

This recipe yields a decent loaf, it is stuffed with red bean (use store bought) but you are free to substitute the filling with savory or others according to your taste. Since it is such a hit at my home, I thought I would share this recipe so you could also enjoy this incredible bread as much as we did.

RED BEAN SWIRL BREAD
Yield    :    One loaf

2  cup  all purpose flour
1/2  cup  + 1 TB warm milk
1/4  cup  sugar
3/4 tsp salt
2  tablespoon   melted butter
1+1/2 tsp instant yeast

FILLING
1/2  cup - 3/4  cup red bean paste



DIRECTION

In a small bowl, whisk together milk, butter and instant yeast.

In a mixing bowl, combine flour and salt.

Now add milk mixture to the flour and forms into soft dough.

On floured board, knead by hand for 10 minutes.

Transfer onto covered and oiled bowl, let rise until doubled for an hour.

Roll out dough into rectangle, spread the filling evenly.

Roll up the dough jelly roll style, transfer onto greased pan in a shape of  Z. Let sit for another hour. Towards the end of rising time, preheat oven @ 180 C.

Bake for 25-30 minutes until golden brown. Brush with melted butter after removing from the oven.

Place on rack to cool.

Linking to  Yeastspotting 11-11-11

  
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