Friday, October 28, 2005

Hari Raya cookies

I started baking late and only managed to come out with these for the last 2-3 days.




I will only update the recipe later but if anyone would like to have the recipe, do leave me a message.

Chicken with Mango Salsa

I marinated some chicken fillets for my vietnamese springrolls but they never made it there. The fillets ended up in my wrap which I had it with mango salsa *yums* The mango salsa was inspired by a show featuring caribbean cuisine.

This is a truly no fuss dish, the wraps were store bought and the mangoes were juicy and sweet.

The filling before wrapping


the wrap


4-5 wraps

6 chicken fillets
1-2 tsp five spice
salt & pepper
2-3 tbsp hoisin sauce
extra virgin olive oil for grilling

1. Marinate cleaned fillets with five spice, salt & pepper and hoisin sauce for about 30mins or more
2. Heat oil in a pan
3. Grill fillets till the sides are brown. Make sure that the meat is not too dry
4. Slice them and put them aside

Mango Salsa
1 ripe mango, chopped
2 shallots, thinly sliced
1-2 fresh chillies, de-seeded and chopped (you can use red or green peppers too)
lime juice from half lime
some coriander, chopped
salt & pepper

1. Mix mango, shallots coriander and chilli
2. Add lime juice and sprinkle salt & freshly ground pepper
3. Toss till they are well blended

1. Put slices of chicken on the wrap
2. Top chicken with salsa, arrange neatly
3. Roll up and ready to eat (you can heat the wrap in the oven. Brush wrap with oil before grilling it)
4. Top with sauces for extra flavour

Friday, October 14, 2005

Easy Tandoori Chicken

Tandoori chicken is one of my favourite dish because I just love the spicy and sourish combination of the dish. For this dish, I cheated using a premix by Maggi. I took a chance when I saw it at Giant hypermart in JB and bought 2 packs of it. I was lucky because Mellie from NK tried it and recommended it ... yayness !! (thanks Mellie *muack*)


The premix


Apparently, this premix cannot be found at the major supermarkets here in Singapore. I am not sure about the other smaller provision shops or supermarkets. If you happened to see it here, do let me know :-) But if you happen to go to JB, do purchase a few packs of it *wink* It's worth trying.

I used half chicken for this dish. I just followed the instructions at the back of the pack but increase the amount of yoghurt and leave it to marinate overnight. Serve it with sliced white onion and lime wedges.

Beef Noodle

I love to eat beef hor fun. It is not really difficult to make and not only it is versatile, but a great one dish meal too - you can add seafood, chicken and lots and lots of vege. For this version, I used rice spaghetti which is like laksa noodle but slightly slimmer. My initial plan was to use hor fun, but was too tired to get fresh ones from the market ... heh

I would like thank Gina from KC for introducing to me the use of potato starch as thickening agent instead of cornflour :-) I find the result is better than using the latter.


200gm-300gm beef slices (get the one for stir fry)
1 packet rice spaghetti, boiled till cooked and drained well (you can replace this with fresh hor fun/yellow noodles/bee hoon)
chye sim/cabbage/carrot, cut according to your liking
800ml-1ltr water
2 chicken stock cube
3 cloves garlic, minced
1 egg, lightly beaten
2-3 tbsp potato starch mix with water to make it into a paste
2 tbsp oil
salt to taste

Beef seasoning
1-1.5 tbsp worchestershire sauce
1 tbsp dark soya sauce, you can put less or more if you like
1 tsp sesame oil

Noodle seasoning
2-3 tbsp dark soya sauce
2 tbsp oil

1. Marinate beef with beef seasoning for about 30mins or longer
2. Heat oil in the wok, add cooked noodles/hor fun/bee hoon/yellow noodles and noodle seasoning and stir fry till they are coated with oil and seasoning, put it aside
3. Add 2 tbsp oil to the same wok, add minced garlic and stir fry till fragrant but not burnt
4. Add beef and stir fry till cooked, once cooked remove beef and place it on top of the prepared noodles
5. Add water and chicken cube (you can use chicken stock also) and let it simmer
6. Once simmer, add vege and stir till the vege are half done
7. Lower heat, put 2-3 tbsp of potato starch mix and stir the gravy, if not thick enough add a little bit more starch mix
8. Pour beaten egg and stir it to thread it, add salt to taste
9. Let the gravy simmer and pour over the prepared noodle with beef
10.Serve hot with pickled green chillies