Coconut Chicken aka Opor Ayam (Indonesia)

Tonight dinner just a simple dish since I've lots of chicken wings in the fridge, I decided to make "opor ayam".....don't asked me what is "opor" means as I, myself don't know.....it's similar to "ayam lemak chili padi" except no chili since my kids are still young to eat spicy food.

Ingredients:
6-8 pcs chicken

750ml coconut cream

2 tbsp brown sugar

1 lemongrass

3 kaffir leaves

4 tbsp oil for frying

Paste:

5 shallots

3 clove garlic

5 candlenuts

1 tsp black pepper

1 tsp coriander seed

1cm galangal

2 tbsp oil

Directions:

1. Heat 4 tbsp of oil & fired the chicken medium cook & set aside.
2. Heat 2 tbsp of oil & sauté the paste ingredients till fragrant.
3. Pour in the coconut cream, sugar, lemongrass & kaffir leaves.  Let it boil.
4. Add in the half cooked chicken, simmer till the chicken cooked.
5. 5. Serve with hot rice.

Deep Fried Stuffed Chicken Wings

Rushed home from attending FHA 2012 as today is the last day & ends @ 4pm, prepared for today dinners' menu Thai Stuffed Chicken Wings......It's my 1st time preparing this dish.....not easy as you have to slit & deboned the chicken wings to create a pocket for the filling, steamed them & then deep fried them.....But my hubby said it was delicious. Beside the stuffed chicken wings, I also cooked chicken rice for my kids....have a great weekend to all my friends!

Ingredients:
8 pcs chicken wings

5-6 kaffir lime leaves ~ sliced thinly

300g ground chicken

150g prawns ~ chopped

4 water chestnuts ~ peeled & hopped

1 tbsp corn flour

1 tbsp fish sauce or to taste

1 tsp sugar or to taste

1 clove garlic ~ chopped

Dash of pepper

2 eggs white

1 cup breadcrumbs (Optional)

Cooking oil for deep fry

Directions:

1. Slit the side of the wings to create a pocket of space for the filling.  Washed & marinate the chicken with 1 tsp salt & pepper
2. In a bowl, combine the filling ingredients & adjust seasonings to taste.
3. Stuff filling into the pocket of the wing & use a toothpicks to close the pocket.  Do not over stuff the wing as it will burst during steaming.
4. Steam wings over rapidly boiling water for 15 minutes & set to cool completely.
5. Heat sufficient oil in a wok, dip steamed wings into beaten egg white & coated with breadcrumbs (if u using breadcrumbs)
6. Deep fry wings until golden brown & serve with Thai chili sauce.

Homemade Sambal Belacan aka Spicy Dip Shrimp Paste

Ingredients:
1/8 cup cooking oil

1 medium-size tomato ~ halved & seeded

5 shallots

10 red chilies

8 green chilies

½ tbsp shrimp paste (belacan)

2 tbsp palm sugar

¼ tsp salt

½ lime

Directions:

1. Heat 1/8 cup cooking oil in a skillet over medium heat for 3 mins.  Fry tomato & shallots till soft & brown for 3 mins.  Remove & set aside.
2. Next fry chilies until they turn a shade lighter for 1 min.
3. Drain the oil, leaving only 2 tbsp of oil on the skillet & turn down the heat.  Fry the shrimp paste quickly, break the paste using the spatula for 2 mins.  Remove from heat for later use.
4. Put all the fried ingredients into the blender & blend till smooth paste.  Good to be served with prawn crackers or selections of fresh & boiled vegetables.

Easter Basket Cake

Happy Easter Day & 58th B'day!

It's an Easter Day and it also happen to be my husband's birthday.  Each year I'll baked him a birthday cake to celebrate with my family.  My husband loves Billy's Vanilla cake recipe.  He calls it a New York cake because it reminds him his youth days.  So, I decided to bake his favorite recipe & buttercream too.

Ingredients:
1-3/4 cups cake flour
1-1/4 cups AP flour
2 cups sugars
1 tbsp baking powder
3/4 tsp salt
227g unsalted butter ~ cut 1" cubes
4 large eggs
1 cup whole milk
1 tsp pure vanilla extract

Decoration
Ice-cream cone
Chocolate sticks
Easter mini chocolate eggs
Cherries jelly

Directions:

1. Preheat oven to 175 deg C.  Line 2 9" round pan with paper liner, set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder & salt; mix on low speed until combined.   Add butter, mixing until just coated with flour.
3. In a large glass measuring cup, whisk together eggs, milk & vanilla.   With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
4. Divide batter evenly in round pan.  Bake, rotating pan halfway through, until cake tester inserted in the center comes out clean about 35mins.
5. Transfer to a wire rack to cool completely.  Once cake has cooled, frost with buttercream recipe.

Happy 58th B'day

Mee Goreng Pattaya aka Omelete Fried Noodle

Today dinner just a simple dish called for Mee Goreng Pattaya aka Fried Noodle wrap with eggs. Waiting for my gals back from tuition & I'll cut open the middle & heat up the food.....Two plates surround the fried noodles, I named it Easter Mee Goreng Pattaya....why? Let you figure it out! hehe....

Ingredients:
500g yellow noodles
2 fish cake
15-20 prawn ~ washed & devine
1 Chicken breast ~ cut bite size
2-3 Squid ~ cut ringlet
30g bean sprout
30g Chye Sim ~ cut lengthwise
1-2 tbsp chili paste (add more for spicy)
1 tsp meat curry powder
1 Large red onion ~ thinly slice
2 cloves garlic ~ minced
1-2 red fresh chili ~ deseeded & slice

Sauce:
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tbsp tomato sauce
½ tsp fish sauce

Directions:

1. Heat oil in a wok, saute onion & garlic then add chili paste, meat curry powder till fragrant.
2. Add in all the seafood & stir well.  Then add in the sauces & stir well again.
3. Add noodle & mix well, if the noodle looks dry, add some chicken stock.
4. Lastly, add the bean sprout & mix again.  Make a well in the middle & add the eggs & mix again.  Off the heat & set aside.
5. Beat 1 egg in a bowl, heat oil in another pan, turn the pan to grease the sides, when oil is hot, add the egg, spreading it evenly.
6. Pan-fry the omelet till the top is set, add 1 small bowl of fried noodle in the middle of the omelet, turn off the heat.  Wrap the fried noodle & overturned on a plate.  Serve hot, may garnish with cucumber slices.

Donut Stuffed With Egg Yolk

I woke up early this morning to make donuts for my gals, especially Ashley has her donuts dip in chocolate ganache & Ally has sugar powder. And I thought as for me, I wanna something different. I decided to make Donut Stuffed with Egg yolk as for my breakfast. I saw this on AFC & it's a great idea! So, here it is!

Ingredients:
1 packet of premix donuts
Egg yolks
Salt
Peper
Oil for frying

Directions:

1. Follow the instruction on the package for donut.
2. Egg yolk on the dough.  Add Salt & pepper on top of the egg yolk
3. Sandwich the egg yolk with the dough.  Set aside as per the instruction.
4. Heat oil in a wok & deep fry till golden brown on both side for about 2 mins.

Green Tea Cupcake With Green Tea Cream Cheese Frosting

Make 24 Cupcakes

I've been wanting to bake Green Tea Cupcake with Green Tea Cream Cheese Frosting for a long time. I "spring cleaning" my fridge this morning & found that I've couple blocks of cream cheese. So I asked my helper to go Phoon Huat to buy a bottle of Green Tea Powder which I don't have in my pantry. So, here is my Green Tea Cupcake with Green Tea Cream Cheese Frosting.

Ingredients:
2½ cups Cake flour ~ sifted
1¼ cups sugar
3 tsp baking powder
1 tsp salt
1 cup fresh milk
½ cup vegetable oil
3 tbsp matcha (green tea) powder
2 tsp vanilla essence
2 eggs

Green Tea Cheese Frosting:
6oz cream cheese (Philadelphia)
2½ cups confectioners' sugar
2 tbsp milk
1 tbsp matcha (green tea) powder

Directions:
For the cupcakes

1. Preheat the oven to 170 deg C.  Line a muffin pan with 24 cupcakes liners.
2. In a large bowl, mix together the flour, sugar, baking powder & salt until thoroughly blended.
3. Whisk together the milk & oil, add to the dry ingredients.  Beat for 2 mins. on medium speed.
4. Add the matcha powder, vanilla extract & eggs, beat again for 2 mins. on medium speed.
5. Pour the batter into the pans, filling 3/4 of the way full.  Bake until cakes test done about 15 min.   Allow cupcakes to cool completely.

For Cream Cheese Frosting ~ Place the cream cheese in the bowl of an electric stand mixer fitted with a whisk attachment.  Add 1/3 of the sugar & blend well.  Add in the remaining sugar 1/3 at a time, blending well between each addition.   Add in the milk & matcha powder & beat until light & fluffy.