Chicken Chop in sweet & sour sauce

Today's the weather is so hot, I thought of not cooking dinner. But ended up cooking chicken chop in sweet & sour sauce, fry some luncheon meat, baby kai lan with oyster sauce and lotus soup. Really regret now I am having a migraine. If tomorrow weather is just as bad, I going to takeaway dinner. Geez, how I wish my sister stay next to me and I can just pop over to her house for dinner (ha ha ha). Going to make myself a cup of coffee to cure my migraine. Meanwhile just to share my chicken chop recipe, hope you like it.

Ingredients

Chicken fillet (300 gm)-marinate with light soya sauce, sesame oil and 1 egg.
2 potato (cubed)
green peas
1 onion (sliced)
bread crumbs

Sweet & Sour Sauce
4 to 5 tbsp ketchup, 1 tbsp white vinegar, 2 tbsp sugar, 100 ml water, 1/2 tsp salt, 1/2 tsp cornflour.

Method

1. Use a mallet to tenderize chicken fillet.
2. Marinate chicken fillet with sesame oil and light soya sauce and add 1 beaten egg and mix well.
3. Deep fry potato, drain and set aside.
4. Coat chicken with bread crumbs and deep fry till golden brown. Drain and set aside.
5. Add a little oil and fry onions till fragrant, add sweet & sour sauce.
6. When boil, add green peas and fry for a while more.
7. Dish up and pour over potato cubes.
8. Cut chicken fillets into slices and mix together with sweet & sour sauce.
9. Servie hot.

Photo source: alicecozycorner
Recipe source: alicecozycorner

Longan Almond Jelly

Am glad my friends are enjoying my blogging and my blogs also help encourage some of my girlfriends to create their own blogs. Already my girlfriends and myself are planning going round Singapore to take photos. Oh did I tell you I am in the photographic society during my school days. Remembered that we had to be in the dark room to develop those negatives and developed photos (lol). Now with high technology, who need the dark room (lol).

Ok, now is my recipe for the Almond Longan Jelly I was telling you all about. Hope you like it.











Longan Almond Jelly

Ingredients

2 packets of chinese almond jelly dessert mix
700 ml water
1 tin of longan

Method

1. Add dessert mix to water in a saucepan. Bring to the boil and stir occasionally.
2. Pour into jelly mould. Cool and refrigerate until firmly set.
3. Remove the jelly from the mould. Cut into cubes and serve with longan and syrup with some ice cubes. If longan syrup is too sweet for your liking, add some water.

Note: Prefer this brand (Asian Home Gourmet), other brands not so nice.

Photo Source: alicecozycorner
Recipe Source: alicecozycorner

Stir Fried Chicken with Potato

Ingredients

Chicken breast (300 gm) - cut into slices
2 nos Potato (200 gm) - wedged
carrot (100 gm) - cut into thin slices
mushroom (4 pcs) - soaked in hot water until soft-remove stem

Marinade

2 tbsp abalone sauce, 1 tsp oil

Sauce

3 tbsp chilli sauce, 1 tsp cornflour, 1 tbsp sugar, 75-100 ml water

Method

1. Marinade chicken.
2. Deep fry potato till golden yellow and drain oil. Put potato aside.
3. Stir fry chicken in 1 tbsp oil, add carrot and mushroom and stir fry till chicken is cooked and add sauce.
4. When almost done, add potato and stir fry for a while.

Photo source: alicecozycorner
Recipe source: alicecozycorner

Chilli Crabs

Last night, had dinner with my siblings and their families. Dinner was sumptous and yummy. One of the dish is chilli crab (one of Singapore signature dish), it looks so delicious and beautiful that I could not resist and took my camera out of my bag and took a pic of it. Since I started blogging, I had this habit of putting my camera in my bag (ha ha ha). But I hope hubby would change it to a newer model with a bigger screen. (Lao Gong, if you are reading my blog, please know what to do-he he he.)

The picture is also specially for Rona, (do not know which part of Egypt you are). Rona, please dont lick the chilli crab from the monitor screen, I know you missed Singapore Food (ha ha ha).

Yuki Yaki BBQ Buffet

Last night, had a roaring fun and nice time with Pat and Jen. Did not see Jen for 8 years and Jen and me did not see Pat for 22 years (since my wedding). But I just met Pat during our last class reunion lunch but Jen did not attend.

The moment I stepped out of city hall mrt station, I saw Pat standing there wearing a green blouse, I laughed so hard cause I was wearing a green blouse too. So I jokingly told Pat, I bet Jen would come in a green blouse too. True enough Jen was wearing a green tee shirt and she was somewhere at the other end of the station but the station was so crowded that we missed each other. We looked like the green gang (ha ha ha), what a coincidence. We were laughing and giggleing just like during our teenage times.

Wow, it was so crowded but we managed to walk through city link to marina square shopping mall for our dinner. At Yuki Yaki, we were lucky there was no queue so we managed to get a table. The cashier was asking if we wanted to pay extra $2 for the ice-cream but I commented that the last time I tried the ice-cream it had a chemical taste, the cashier was laughing and said sssshhh ...not too loud. I told my friends, well the cashier had to tell her management about customer feedback and imrove their ice-cream. Ha Ha Ha. I did not know that they had a time limit for the BBQ buffet, i.e. 2 hours and 2 1/2 hours if you go with the ice-cream. So strange.

I noticed the restaurant is full but most did not ordered the ice-cream too, ony those with kids tried the ice-cream (I guessed it is popular with kids).

We enjoyed the BBQ buffet and steamboat so much. We ate so much of the BBQ beef, lamb, pork, BBQ chicken wing, sambal fish,sambal squid,prawns and also food for the steamboat. The soup was so tasty, had a herbal taste, would go again. Next week, I had to cut down on my meat intake (ha ha ha).

Oh yes, I remembered that I had to take pictures of the food, so I took my camera out and Jen and Pat smiled sweetly to me, they thought I was taking pics of them (ha ha ha). Sorry Jen and Pat, I am interested in the food only to put in my blog (ha ha ha).

Well, time to head home and looking foward to my next appointment with them again.

Singapore Home Buffet

At the request of some of my overseas friends to put in some pictures of our local lifestyles of eating. I had obediently (ha ha ha) put some pictures of a home buffet into my blog.

(Photo - fried noodle, curry chicken, sweet & sour fish,lemon chicken,braised mushroom and sea cucumber, chilli prawns, buns to be eaten together with stewed pork and lastly spring rolls.)

It was my eldest brother-in-law's birthday last month and my eldest sister called the caterer to provide the buffet for guests. The food was good and tasty but I dont like the desert of longan almond jelly cause I can make better (he he he). Husband and sons had the same thoughts (lol). Will make my longan almond jelly and put in my blog during my spare time, now I am so energetic and busy, full of appointments and outings. Since I found my long lost friends, my email inbox is alway full and am alway out with my friends. Got to thanks Pat from Tennesse who help me to set up the website to reconnect my Singapore long lost friends. So grateful to her.

Tonight I will be joing my two girlfriends (one of them - did not see her for 8 years) for a Japanese BBQ at Yuki Yaki. Hope the queue is not long but hey it is Friday night....keeping fingers cross. Must remember to take pictures and put in blog (ha ha ha).

Fried Rice

Today's dinner is very simple. Only 3 of us, so decided to fried rice. Ideally, fried rice should be light, fluffy, and easy to pick up with chopsticks. For another, there is a debate over which is better - fresh cooked rice or leftovers from last night's meal. Personally, I prefer to use cold leftover rice, but I will cook a fresh pot if necessary. As I did not have leftover rice because of the yummy ketchup prawns that I cooked last night, so I had to cook fresh rice. I do not like oily fried rice so my fried rice is not oily.



Ingredients

Cooked rice
Chinese sausage (cubed)
Prawns (removed shell and devein)
Luncheon Meat or Ham (cubed)
chopped garlic
beaten eggs
spring onion (chopped)
light soya sauce
sesame oil

Method

1. Add oil in wok and fry garlic till fragrant but not burnt.
2. Add chinese sausage and fry almost cooked.
3. Add luncheon meat,prawns and fry till prawns change colour.
4. Add cooked rice and mixed all together.
5. Add light soya sauce and sesame oil to taste to rice.
6. Keep frying and then add beaten egg and mixed well with rice to give rice a golden colour.
7. Keep frying till rice is light, fluffy and not stick together.
8. Add spring onion and dish up.

Note:
1. To cheat, you can add rice into beaten egg and mix together before throwing into wok so as to give the rice a golden colour.
2. Keep frying and stirring the mixture of rice so that the rice can be light and fluffy and wont stick together.

Photo source: alicecozycorner
Recipe source: alicecozycorner

Ketchup Prawns

Last night, I cooked ketchup prawns which is a favourite with family. Very easy to cook. Guess I better start cooking noodles, etc and put in blog (ha ha ha). Otherwise my two cute nieces will comment that I dont have varities cause everyday they would look at my blog (he he he) but they give me the confidence and courage to blog (ha ha ha).

Ketchup Prawns

Ingredients

14 to 15 medium size prawns
1 large onion (sliced)
1 tbsp ginger (chopped)
2 tsp sugar
1/2 tsp salt
1 tbsp wine
100 ml water (est)
5 to 6 tbsp of ketchup (adjust to your flavour)
1 tsp cornflour with 1 tbsp of water (to make thickening)

1. Remove shells of prawn and cut each prawn down the back and remove black vein.
Make a small opening in the middle of the prawns and push the tail thru the opening to make the prawn looks nice.
2. Heat oil in wok and fry chopped ginger and sliced onion till fragrant.
3. Add the prawns andfry till prawns turn colour.
4. Add wine,salt, sugar and water and ketchup
5 Stir-fry till almost cook, add cornstarch paste, stir and fry until thickened.

Photo Source: alicecozycorner
Recipe Source: alicecozycorner

Lean pork stir fry with terriyaki marinade sauce

Today, I cooked lean pork with terriyaki sauce. Hubby had alway
love this dish (ha ha ha). This is one of the easiest dish to cook and yummy. Hubby say it taste and look like the one sold by the food stall at the coffeeshop. (Coffee shop meaning: A shop which is an eating place where the owner usually sell only coffee and other hot and cold beverages and cigarrettes too. Then the owner sub-let individual stall to others to sell food eg. chinese food, indian food, malay food, dessert, etc)











Lean pork stir fry with terriyaki marinade sauce

Ingredients

Lean meat-300 gm
string beans
3 tbsp of terriyaki marinade sauce
1 tbsp of dark soya sauce

Method

Slice lean meat thinly.
Marinate with terriyaki sauce and dark soya sauce.
Parboil string beans and drain.
Stir fry lean meat till almost done and absorbed all the sauce, add in string beans and fry for a while and dish up.

Photo Source: alicecozycorner
Recipe Source: alicecozycorner

Mo Fa Kor Soup

I bought the mo fa kor (Dried Figs) from teck soon medical hall in Chinatown. This soup is a favourite with my two sons. My mom used to cook the soup but she was more adventurous, she added pig intestines to the soup. I used to love to eat pig intestines in kway chay or with teochew muay. But when Mom taught me to use a big clove of garlic or thumb size ginger and pushed into the pig intestines so as to flush out whatever aliens that are living inside the intestine. Then I saw a very long and thin worm (more than a foot almost 2 feet) being flushed out, eeekkk I almost faint. I swear I never want to eat pig intestines again (eeekkkk).

Mo Fa Kor Soup (good for curing/preventing dry cough)



Ingredients

200gm pork ribs, scalded in boiling water for 3 mins
1 1/2 to 2 litres water (est)
1 tsp salt
light soya sauce (to taste)
200 gm mo fa kor (sweet taste)
pig intestines (if you are more adventurous)

Method

Throw all ingredients into pot and boil.
When boiled, add light soya sauce to taste.
Then continue to boil from medium to low heat for another 1 hour.

Photo Source: alicecozycorner
Recipe Source: alicecozycorner

Lotus Root Soup

LOTUS ROOT SOUP(Lotus roots purify the blood)

1 lotus root(about 300 gm), washed well & cut into circular slices
200g pork ribs, scalded in boiling water for 3 mins
4-5 red dates(removed seeds)
4 pieces dried oyster, washed
1 tsp salt
light soya sauce (to taste)

Put all ingredients into a pot, fill with water (about 2 litres).
When boil add light soya sauce to taste.
Reduce to medium to low heat and boil for about 1 hour.

Photo Source: alicecozycorner
Recipe Source: alicecozycorner

Peanut Soup

The method of boiling soup is almost identical but different ingredients give different taste and texture. That's all.

Peanut Soup (serves 4)

200gn pork ribs, scalded in boiling water for 3 mins
75 gm white raw peanuts
25 gm black raw beans
1 tsp salt
light soya sauce (to taste)
2 litres of water

Method

Throw all ingredients into pot and boil
When boiled add light soya sauce (to taste) and boil in medium heat for another 30 minutes.

Note: Meat from pork ribs can dip in dark soya sauce and be eaten- very yummy.

Photo Source: alicecozycorner
Recipe Source: alicecozycorner

Kueh Bolu

Last month, I bought all these baking trays from Phoon Huat. On the left are pandan cake tin, cupcakes tray and kueh bolu mould.

It has been a long time since I baked kueh bolu and the recipe has long forgotten (ha ha ha). But I found one at Arts Central...looks easy and good so I bake it this afternoon.

It taste good but too small, got to get the bigger mould. The kueh bolu mould that I bought is too small. As I was typing this in my blog, my kueh bolu has all gone. The three men in my house gobble up all the kueh bolu and left 3 for me only (ha ha ha). Ok... Take it as a Fathers' Gift for hubby (he he he).

Sons say they are broke after buying an expensive wallet for daddy's birthday two weeks back (ha ha ha). So they decided to make sandwich tomorrow for their daddy as a gift for fathers' day (ha ha ha).










Recipe of Kueh Bolu

Ingredients

170g Plain Flour
½ teaspoon baking powder
5 Eggs
155g Castor Sugar

Directions:

1. Beat the eggs until nice and light.
2. Then add sugar and continue beating.
3. Add the baking powder to the plain flour and sift it.
4. Sift the flour again.
5. Add the flour to the eggs to make the Kueh Bolu batter. Mix well.
6. Prepare charcoal stove.
7. Grease the mould with oil and then fill the mould with batter ¾ way.
8. Place the batter-filled mould over the fire.
9. Cover the mould, and put hot charcoal pieces on top. Cook for about 10 minutes. Stick a thin stick into each kueh. If the stick comes out clean, the kuehs are cooked.

Note:

I use oven to bake the kueh bolu instead of charcoal. I set it at 180 degrees to bake for about 15 to 20 mins.

Photo source: alicecozycorner
Recipe source: arts central

Watercress Soup with Yong Tau Foo

Yes, I am cooking watercress differently from the normal watercress soup. I add yong tau fu into my soup. The soup is very tasty and you can not only drink the soup but have additional food (yong tau fu) too. My eldest sister say it is a good idea. Sometimes she also cook this way (ha ha ha).

Ingredients

1 bunch of watercress
200 gm pork ribs
yong tau fu (i add fish ball, tofu,crabmeat stick)
2.5 litres of water (est)
1 tsp of salt
light soya sauce (to taste)

1. Parboil and scald pork ribs and drain.
2. Add pork ribs, salt and stem of watercress into water and bring to boil.
3. Add light soya sauce to taste and boil for about 30 mins in medium heat.
4. Discard stem of watercress (no more vitamin already).
5. Add yong tau fu and watercress into soup and boil for another 10 to 15 mins.

Photo source: alicecozycorner
Recipe source: alicecozycorner

Chicken wing with orange juice

I run out of ideas on what to cook for dinner (sigh). I looked into my fridge and saw some chicken wings and orange juice. My fuzzy eldest son say quite interesting and the whole family like it (ha ha ha).

Ingredients

8 chicken wings
ginger slices
220 ml orange juice

Marinate for chicken wing

1 tsp dark soya sauce,1 tsp salt, pepper

Method

1. Cut chicken wings into half.
2. Marinate chicken wings for at least 30 mins.
3. Heat oil until hot, fry ginger.
4. Add wings and cook until they brown.
5. Add orange juice and boil, cover and simmer for about 15 mins or until chicken wings are tender.

Photo source: alicecozycorner (sorry photo dont look nice)

Recipe source: alicecozycorner

Chicken with fine shrimp sauce

Last night, I cooked chicken with fine shrimp sauce. My eldest son and myself do not really like it. I found it a bit too dry. My husband and youngest son loved it. You try it and let me know if you like it or not. You have to be very patient to deep fry the chicken cause it takes quite a while for the chicken to be golden brown. Maybe I will try it with chicken wing the next time and see how it taste like (hahaha).











Chicken with fine shrimp sauce

Ingredients

600 gm chicken meat
1 tbsp cornflour
1 1/2 tbsp fine shrimp sauce

Method

Cut chicken into chunk size.
Marinate with cornflour and fine shrimp sauce at least half a day ahead of cooking.
Deep fry in oil till golden brown.

Konnyaku Jelly

KONNYAKU JELLYIngredients:

Konnyaku Powder 10 grams
Caster Sugar 210 grams
Water 950 ml
Citric Acid or Malic Acid-1/8 tsp (I replace this with few drops of lime juice-taught by friend, Patricia)
Konnyaku Flavours (any flavour)-1/4 teaspoon
Konnyaku Colour-1 drop (I never use-prefer plain-so that can see the fruits in the jelly)
Canned Fruit (I used peaches)

(this portion of ingredients makes about 24 jellies)

Method:

Mix the Konnyaku Powder and Caster Sugar together. Mix well.
Pour the Konnyaku Powder and Caster Sugar mixture into water gradually and stir till boiling.
Turn off the flame and keep stirring for about 5 minutes, till the bubble dissipates and the Konnyaku Jelly solution becomes clear.
Add lime juice, Liquid Colouring(optional) and Flavour into the solution.
put the pieces of fruits in the moulds, then pour the Konnyaku solution into the moulds for 3 times, every time pour 1/3 of the mould.
Chill to set the moulded Jelly solution in the refrigerator for 3 hours before serve.

Photo Source : alicecozycorner
Recipe Source: Phoon Huat & Co
Watch Video: http://www.phoonhuat.com/special.htm

Glutinous Rice (cooked in rice cooker)

Glutinous Rice

Ingredients

300 gm glutinuous rice
50 gm dried shrimps (i did not soak dried shrimps-i prefer it this way)
black mushroom (soak in hot water)
1 tbsp dark soya sauce (more if you want your rice to look darker)
1/2 tbsp light soya sauce
few drops of sesame oil
2 cups of water (plastic cup that comes together with rice cooker)
fried shallots
roasted nuts
pepper
Note: Can add chinese sausages or 3 layer pork (i did not add-prefer it simple)

Method

Wash and drain glutinuous rice.
Slice mushroom and wash the dried shrimps.
Add oil into wok and fry mushroom and dried shrimps.
Add rice and fry together with above.
Add light soya sauce and dark soya sauce and sesame oil.
Fry till fragrant and then transfer to rice cooker and cool.
Add water and cook in rice cooker.
When cooked, sprinkle with fried shallots and roasted nuts and pepper.
Garnish with parsley or cut red chilli.

Note: Don’t put too much water or rice will be soggy. It is not like normal rice. If you prefer not too soft texture-reduce amount of water.

Photo Souce : alicecozycorner
Recipe Source: alicecozycorner

Curry Chicken

It has been raining heavily the past few days so I decided to cook curry chicken. My two sons' favourite. I cant cook as well as my mom but it is good enough. Mom would prefer to pound and grind her own curry paste. My mom-in-law say my curry chicken is not bad. Now even my eldest sister also cook this way. My husband and sons love it so I think I pass on my curry chicken. I give myself 6 out of 10 marks (ha ha ha).

Curry Chicken

Ingredients

1 Chicken (cut into pieces and marinate with light soya sauce and sesame oil)
potatoes (skin and cut into half)
Curry Paste 300 gm (I used 2 packets of brahim's brand meat curry sauce)
Curry Powder 100 gm (or 1 rice bowl of curry powder)
Coconut milk 200 ml (ready type)
Water 1500 ml (est)
Oil
1 large Onion (sliced)
1 large tomato (halved)
Fresh chillies (optional-if u prefer more spicy then add ground fresh chillies)

Method

1. Fry Onions in oil in pot till fragrant.
2. Add curry paste and fry till fragrant.
3. Mix curry powder with some water to form a paste and add into pot.
4. Fry the above till fragrant and add chicken and potato, tomato and water and mix well.
5. When boil, add coconut milk and cook in medium heat for about 20 to 30 mins.
6. Serve hot with rice or bread.

Photo Source : alicecozycorner
Recipe Source: alicecozycorner

(Please ask permission before you cut and paste)

Hairy Melon and Carrots fried with egg

Ingredients (Quantity are estimated)

Garlic (Chopped)
150 gm hairy melon (shredded)
50 gm carrot (shredded)
1 egg
1 tbsp light soya sauce
1/2 tbsp sesame oil
1/2 chinese bowl of water (more water if needed)

Method

1. Skin hairy melon and shred finely.
2. Skin carrot and shred finely.
3. Chopped garlic finely
4. Heat oil and fry garlic till fragrant
5. Add hairy melon and carrot together and stir fry
6. Add light soya sauce and sesame oil to hairy melon and carrot and cook under strong heat.
7. Then add water and change it to medium heat.
8. Cook longer if you want a softer texture but if you prefer to eat the crunchy carrot then cook for about 3 mins or till water all absorbed by vegetables.
9. Then add beaten egg and stir fry for another 1 min.
10. Serve Hot.... Yummy when eat with hot white rice.

Photo Source : alicecozycorner
Recipe Source: alicecozycorner

Note: Please ask permission if you want to cut and paste my materials and if you want to publish a cookbook on simple cooking - please share profits with me (he he he)

Crispy Prawns

Ingredients

Medium size Tiger Prawns (about 15 tiger prawns)
150 gm self raising flour
75 gm corn flour
½ tsp salt
½ tbsp oil
150 ml water

1. Remove shell of prawns and leave tail intact.
2. Make an opening in the middle of the prawns and push the tail thru the opening.
3. Mix the above ingredients well to form a smooth batter and let it sit for 15 mins.
4. Dip prawns into batter and deep fry till golden brown.
5. Serve with ketchup or chilli sauce.

Photo Source : alicecozycorner

Recipe Source: From internet