So I am a big fan of oven roasted dishes. Seriously, what can be easier than marinating and putting into the oven and then come back to lovely dinner?
Well, the only problem was that I ran out of time! So after marinating the chicken overnight with the purpose of chucking into the oven, circumstances happened and I didn’t managed to oven baked it in time. The next best thing is of course, grilling it.
I didn’t regret it one bit. The result was crisp chicken, but tender on the inside. I served it with rice and veges and it was a lovely comforting meal.
Grilled Honey Soy Chicken (Serves 4)
1/2 cup of honey
1/4 cup of soya sauce
1 tablespoon of garlic
1 tablespoon of oyster sauce
1/2 tsp grated ginger
1/4 cup of chinese wine
All marinated over night or for at least 20 minutes. Baked in oven for 40 minutes or grilled it for around 15 mins. Serve with a squeeze of lemon.
Lunch does not always have to be savory. One random weekend, I decided that we will be having apple pancakes and ice-cream for lunch.
– Let’s skip the main and go straight to sweets. More calories can be allocated to sweets.
– It’s healthy! see… we have apple.
– We need to finish our raspberry ice-cream in the freezer.
The disappointing thing about this recipe is that it isn’t exactly light and fluffy. It did hit a good spot and made an excellent sweet lunch!
1/2 cup self raising flour
2 tablespoon of caster sugar
1/2 tsp ground cinnamon
1 egg whisked
1/3 cup milk
2 apples peeled and grated (but I chopped!)
ice cream to serve
Combine flour, sugar and cinnamon in bowl. Add egg and milk. Whisk till smooth. Fold in apples.
Heat frying plan over low heat. Pour 1/4 cup of apple mixture (a ladle) in pan. Great spread out with back of spoon. Cook pancakes until bubbles appear on surface. Turn over. Cook for anotner 1-2 mins till done. Serve with ice-cream.
There are some days, where I want Singapore hawker food. In MY ideal world, it will be low fat, low calorie but tastes the same. Alas, that’s not always the case isn’t it. We are quite blessed that in Perth, we have easy access to similar hawker food like in Singapore (plus where we reside). However, it is never quite the same as sitting in a kopitam, enjoying a plate of hor fun or my ultimate favourite… ban mien.
Still, a girl has got to make do with what she has. So dropping by the oriental store, I picked up a packet of the white flat noodles, got my wok in action and started frying.
The result is still not as nice as the hawker style one of course, but it will do! for the time being….. =)
Chicken Hor Fun
200 grams of Hor fun noodles blanched and seperated
500 grams chicken diced and marinated with soya, sesame oil, dark soya, oyster sauce and pepper.
1 bunch of choy sum washed and chopped
1 cup of chopped mushrooms (I used button but dried dehydrated shitake is fine)
1 tablespoons of garlic
2-3 tablespoon of oyster sauce
2-3 generous tablespoon of soya
1 tablespoon of dark soya sauce
1/3 cup of shiao xien wine.
Heat a little oil in pan. Fry garlic and chicken till nearly done. Toss all veges in. Then toss noodles and add seasoning. Keep frying. Make sure the heat is on HIGH. Add eggs and tadah.. dinner is served.
I’m sharing this very simple dish with my friends from Presto Pasta organized by Ruth. This week Deb of Kahakai Kitchen is hosting.
As the weather gets warmer, you can see that my posts on wraps increased exponentially. Truth is that I find wraps really easy to prepare. Besides, they are usually low carb and filling. Where do I get my inspirations from? Usually from lunch bars or cafes where they serve up gourmet recipes for $14 a sandwich. I like to take a peak into what they put into there and re-create in our home kitchen.
I have never used horseradish cream before and have only had a hint of it in a sandwich some time back. Keen to experiment, I bought a tiny jar and thought of pairing it with roast beef.
Not knowing how pungent it was, I put a generous spread on quite a few wraps. OH MY GOODNESS. It stings on the tongue. Eventually, both hubby and I had to scrap some of the horseradish off our wraps. Having said that, I love the combination of roast sliced beef with the horseradish cream + salad. Totally delish and “gourmet” …again.
The chickpea salad is an adaptation of my previous version. What changed was that I toasted mustard seeds and the spices with some olive oil before tossing the chickpea through. That little step actually made the salad tastes more roburst, the flavors seem to blend in better.
Horseradish Beef Wrap and Indian Chick Pea Salad
1 packet (around 100 grams of roast beef slices)
2 cups of baby spinach leaves
crumbed feta cheese
Place some spinach leaves on choice of wrap. Place 2 slice of roast beef (You can use left over roast beef if you have some instead of store bought packets) on leaves. Spread a tiny amount of horseradish cream on the beef and sprinkle with crumbed feta. Wrap up, toast and serve with chickpeas salad or your choice of salad.
Remember my recent post on my BIG bag of carrots dilemma? Well, turns out that I grated WAY too much carrot for our carrot cake too! So I decided to make fritters instead!
With no recipe in hand, and totally random…I mixed up a few batches of this with egg, flour, water and lots of seasoning. Surprise surprise, it tasted quite good with some mayo and bbq sauce.
One thing I do enjoy about these fritters is that it is super healthy-with all the vitamin A we consumed using the carrots.
Carrot Fritters (around 16 fritters)
1 generous cup of shredded carrot
1 cup of flour
1 cup of water
pepper and salt
Mix it all up. Heat fry pan with a little oil. Dollop mixture into pan. Flip and serve warm with mayo and bbq sauce.
ps-I love the bright orange!
What would you do with your leftovers?
We had tacos one afternoon for lunch (with a group of mates) and ended up with left overs!
Quick reheat and da dah! Great lunch in a wrap!
We went for a quick overnight trip to Mandurah and bought a BIG BIG bag of fresh organic carrots for $1. It was soooo big that I was wondering how in the world am I going to use it up?
So I grated half a kilo and proceed to make a carrot cake (still too much!!)
Although there are many recipes out there, I chose this time to use trust Donna Hay again. The addition of sultanas not just gave it a juicy texture but an added surprise. The cake turned out moist and delightful. I brought it to a group gathering and it was a hit! All gone in 20 mins. *beams*
Carrot Cake with Cream Cheese Frosting
1 cup of Brown sugar (original recipe calls for 1 1/4 cup)
3/4 cup of olive oil (original recipe calls for vegetable oil)
1 1/2 cup of plan flour
1 1/2 tsp baking powder
1 tsp bicarb
2-3 tsp of ground cinnamon
1 tsp of ground nutmeg (omitted)
3-4 cups of grated carrot (original recipe calls for 2 1/2 cups of grated carrot!)
1 cup of crushed walnuts (original recipe 1/2 cups of crushed pecans)
Preheat Oven 180C. Beat sugar and oil for around 2-3 mins. Add eggs and beat well. Sift in flour, baking powder, baking soda, cinnamon and mix well. Add carrots, walnuts and sultanas. Pour mixture in greased and line cake 9 inch pan and bake for 55-60 mins.Cool and frost with cream cheese frosting.
Cream cheese frosting- Beat 205g cream cheese with 1/3 cup of icing sugar and 1.5 tablespoon of lemon juice.
A few years ago, I tasted pies from Harry’s Cafe De Wheels. Then more recently, I went back to Miami Bake House in Mandurah and totally fell in love with their pastry there. We ate one pie there around 3-4 years back and didn’t think it was great but Miami Bakehouse have certainly gone up a few notches with its pastry!
Again, this is my attempt to bring something similar to our little home kitchen. I was too lazy to use the pie maker and just folded the pastry into half instead! I cheated and used store bought gravy-still it made a good Friday meal with little fuss!
Lamb Pies with Mash and Mushy Peas
300 grams of lamb mince
3-4 tablespoons of Worcestershire sauce
2 tsp of soya sauce
2-3 tsp of mixed herbs
1 cup of chopped mushrooms
generous dashes of pepper
2-3 pieces of puff pastry cut into quarters
2 potatos boiled and mashed
1 cup of peas defrosted in the freezer, mashed with reduced fat butter, milk and pepper.
Saute lamb mince. Add sauces and herbs and mushroms. Add around 1/4 of water or stock and simmer. Cool.
Preheat oven to 200C. Once meat mixture is cooled, spoon a few tablespoon onto pastry, fold and brush with egg wash. Bake for around 25 mins.
What was your first cooking experience like?
Mine started off with some simple instant noodles. Actually my favorite was the Ramen Char Mee from Myojo(?). I could devour 2 packets at one sitting!
This was probably one of the first REAL dish that I learned how to cook when growing up- Fried maggi mee (instant noodles) with egg. For some odd reason, it is sooo comforting and certainly still hit a good spot in me when it is fried up.
So it isn’t as oily or delicious as a packet of instant noodles but at least some calories were saved.
Some chicken, fresh veges and quick dinner is made. Best of all, it tastes better the next day.
Maggie Mee Stir Fry (Stir Fry Instant Noodles)
3-4 blocks of instant noodles blanched or cooked in boiling water.
1 bunch of spring onions sliced
1/2 cup of cauliflower
1/2 cup of carrots
1 chili chopped
1tsp garlic minced
300 grams chicken breast diced
4-5 tablespoons of kikoman soya sauce
1 tablespoon of oyster sauce
2 tsp sesame oil
1-2 tsp of chili powder or curry powder
1-3 tablespoon of shao xien jiu (wine)
pepper! heaps of pepper!
Saute garlic and chili. Brown chicken. Toss vege and noodles in till cooked. Add in seasoning and eggs. Serve with crispy shallots (and sometimes sambal chili!)
I’m sharing this very simple dish with my friends from Presto Pasta organized by Ruth. This week Chaya of Sweet & Savory Says It All is hosting!
Rarely do we have a “Meat and vege” dinner. Just the thought of having a big chunk of meat as a meal does not appeal to me that much. It does however appeal to the hubby-so when he requested steak for dinner, I gave in.
I marinated these sirloin steaks with some garlic powder, mixed herbs and lots of freshly grounded cracked pepper. The result was one tasty yummy steak-and it didn’t costs us AU$30 either! The potatoes were over baked with olive oil and mixed herbs- I didn’t have the time to leave it in the oven abit longer for it to become crisp.
Garlic Pepper Steak
Sirloin Steak (I rubbed in some freshly grind sea salt and left it for around 10 mins. Rinse then pat dry)
2 generous tsp of garlic powder
2 tsp of mixed herbs
freshly grind black pepper.
1 tsp of olive oil
Rub oil, herbs, garlic powder and black pepper onto meat. Preheat grill pan to very hot. Grill each side for around 3 minutes or cook till your liking.