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  180 C for 45 minutes, basting once or twice during baking.

This is my family favorite - finger licking good!

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 

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 Arrabiata 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.  Penne Arrabiata  lands a tangy yet slightly sweet flavor to this pasta.

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  Yeasted Chocolate Brownies Eggless happens to be one of our favorites. They are absolutely everyone that ate these loved them so much!

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.

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 then this Banana Swirl Bread is born, 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 Banana Swirl Bread.  My family just loves them!.

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COFFEE & CHOCOLATE PUDDING (EGGLESS)

I'd seen this Coffee & Chocolate Pudding  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!

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.

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.

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.

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.