Orange Chiffon Cake

Just finish baking Orange Chiffon Cake....I've so many oranges, not sure what to do with it since the kids do not eat any fruits on the counter. Before baking Orange Chiffon Cake, I baked another Whoopie Pies - Orange Whoopie Pies for tomorrow breakfast. Ashley love whoopie pies that she asked me to bake again for her. I still have 4 oranges left....maybe I'll try to bake meringue kisses next week.

Group (A)
1¾ Self Rising Flour

1/8 tsp of salt

Group (B)
6 egg yolks

½ cup of sugar

¾ cup Orange juice

1 orange zest

¼ cup canola oil

Group (C)
¾ cup of sugar

6 egg whites

1 tsp cream of tartar

Directions:

1. Pre-heat oven to 325 degree F.  Sieve the entire (A) ingredient in a mixing bowl until well combined.
2. Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
3. Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4. Pour batter into ungreased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should come out clean.
5. Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan and remove cake.

Bergedil Kentang aka Potato Patties

Daddy asked my son what he wants for dinner tonight & Colin requested for "yellow" rice (mean briyani rice). Looked into the fridge & found a couple of baked potatoes leftover last night. Since the whole families are going for a vacation (5 days), I've to be sure no leftover food. Kids not so vote on baked potatoes, so I decided to make "bergedil" or mini potato patties.

Ingredients:
3 Potatoes ~ sliced & deep fried

3 cloves garlic ~ thinly sliced

1 large onion (Red) ~ thinly sliced

1 tsp white pepper

1 spring onion ~ minced

1 large egg

Salt to taste

Oil for frying

Directions:

1. Peel the potatoes & cut wedges.  Wash & set aside.
2. Heat oil in a pan, fry the potatoes wedges till brownish or cook.  Drained fried potatoes on paper towel & set aside.  Then fried the garlic & red onion till brown & drained on paper towel.  Set aside.
3. Used mortar to pound all the fried potatoes till smooth mashed.  Scoop & put it in a big bowl.  Pound the fried onions & mix together with the mashed potatoes.  Add minced spring onion, white pepper & salt.  Corporate altogether. 
4. Scoop the mixture with a tablespoon, make a ball shape & patted slightly & set aside.
5. Heat oil in a pan, dip the patties into the beaten egg then into the hot oil & cook for 1-2 mins for both sides.  Drained on paper towel.

Deep Fried Stuffed Olive With Cheese

Lunchtime, lunchtime, what's for lunch? I decided to look in the fridge for anything that I could make for my lunch today. I found a couple of ingredients and decided to make a snack called Fried Olives stuffed with cheese. Here is the result of my snack!

Ingredients:
1 jar (21 oz) stuffed Olives
2oz Mozarella cheese ~ cut cube/bite size
1 cup cheese curly ~ crush finely
1 large egg ~ beaten
1/2 cup All purpose flour
Oil for deep frying.

Directions:

1. Drain the olives & rinse under cold running water.  Carefully stuff a cube/bite size of cheese into each olives.
2. In separate bowls, crushed cheese curly, egg beaten & flour.  Coated the olives oil in the flour, transfer to egg beaten & coat all over.  Then transfer the coated olives into the crushed cheese curly to coat completely.
3. Please a medium saucepan over medium high heat & add enough oil to reach halfway up.  Heat the oil to 350 deg.  Fry the breaded olives for 2 mins, or until golden brown.
4. Transfer them to paper towel to drain.  Serve.

Banoffee Cake

Source: Salwah Omar (Wedding by Salwah)

Y'day I tried to bake Banoffee Cake. It's my 2nd attempt as I'm so determined how this Banoffee Cake turn out with my own baking. 1st attempted was last week which I've failed bcos I'd mis-read the content which is my weakest subject (Malay). 1st mistake was I weight cocoa 200g instead of 20g, 2nd mistake I made over beated the batter bcos my cake shrunk half the size after cooling on the rack, 3rd mistake I made the caramel cream, I left on the stove for a second b4 stirring & becames clogged on the bottom and 4th mistake was the whipping cream bcos the whipped was separated when I whipped.

So, the whole batch I had to throw down the bin shoot & was disappointed with my failure I'd made. So, here is my 2nd attempt of MY Banoffee Cake, it looks more like lopsided cake instead (LOL)...Salwah Omar, I promise to make it better next time.

Ingredients:

(A) 5 egg whites ~ 60g ea

      70g castor sugar

      ¼ tsp cream of tartar

(B) 5 egg yolks

      30g brown sugar

      40g Canola oil

      40g fresh milk

      200g bananas ~ mashed

(C) ½ tsp baking powder

      100g HK flour/Cake flour

      20g cocoa powder

      ½ tsp vanilla essence

      Pinch of salt

Dulce de Leche Cream:

5 egg yolks

80g muscovado sugar

60g Corn flour

500g fresh milk

¼ tsp vanilla essence

120g Caramel (Brand: Seriously Butter Caramel Dipping Sauce)

250g Whipping Cream ~ whisk firm peak

Chocolate Ganache:

200g Dark Couverture (Valrhona)

180g Dairy Cream (Greenfield)

Direction:

1. Preheat the oven to 170 deg.  Line 3 7" round cake pan with paper liners.
2. In a large bowl, use a balloon whisk to thoroughly combine ingredients (A) till firm peaks.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the egg yolks & sugar.  Then add in the wet ingredient (B) & mix until combined.
4. Using a spatula fold in (A) gently into (B) mixture is incorporated.
5. Divide into 3 equal 7" round cake pan (weight abt 200g ea) & bake for about 15-20 mins until a toothpick inserted in the centers comes out clean.  Cool completely in the pans.
6. Place one layer, flat side up on a flat plate.  With a knife or offset spatula, spread the top with frosting & arrange cut banana.  Place the second & third layer on top (rounded side up) & spread the frosting evenly on the top & sides of the cakes.   Set the frosting cake in fridge before pour the chocolate Ganache & decorate as you wish.
   
   To make the cream ~ Whisk egg yolks muscovado sugar, corn flour & ¼ cup fresh milk till combined & set aside.  Heat the balance of the fresh milk & pour into the yolks batter & mixture is incorporated.  On the stove, keep stirring the mixture until thicken & removed.  Then add caramel sauce & set aside to completely cool before add in the whipping cream.
   To make the Ganache ~ Heat the dairy cream & pour into the chopped chocolate & mix until all melted.

Chocolate Whoopie Pies

Source: Salwah Omar (Wedding by Salwah)

Attended a baking class with Katsncakes last Saturday & can't wait to try this Whoopie Pies. Woke early today & begin to bake these pies, chocolate & orange Marshmallow cream....I ate 8 mini whoopie pies & had to stop as this is out of my diet.

Ingredients:
40g dark couverture ~ melted

120g brown sugar

1 large egg

20g Canola oil

40g butter (SCS)

120g All-purpose flour

20g cocoa powder

½ tsp baking powder

½ tsp bicarbonate soda

½ tsp vanilla essence

100g buttermilk

Mashmallow Cream

(A) 2 egg whites

      30g fine sugar

      1/8 tsp cream of tartar

(B) 80g corn syrup

      30g water

      70g fine sugar

(C) 200g cold butter

      50g icing sugar

      ½ tsp vanilla essence

70g dark couverture ~ melted or any 1 tbsp favor

Directions:

1. Preheat the oven to 200 deg.  Line a baking tray with parchment sheet.
2. In a small bowl, sift all dry ingredients together and in a large measuring cup, combine all the wet ingredients.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar & canola oil on medium speed for 3 mins until light & fluffy.  Then add melted chocolate & mix till combined.
4. With the mixer on low speed, add the dry & wet ingredients alternately in 3 parts, beginning & ending with the dry ingredients & mix until combined.  Stir with a rubber spatula to be sure the batter is mixed. 
5. Pipe onto a baking tray with the attached nozzle (Wilton 2A) on the baking paper & bake for about 7-10 mins.

To make the Marshmallow cream ~ Boil ingredients (B) to 240 deg.  In a large bowl, use a balloon whisk thoroughly combines egg whites & cream of tartar until frothy.  Then add the sugar into the egg whites & continue to whisk at medium/high speed to medium peaks.  Pour the syrup (B) in (A) slowly at slow speed.  Beat till the batter cool then add cold butter & icing sugar till smooth frost.  Add any favor, color & mix well.   Sandwich them with marshmallow cream.

Orange Whoopie Pie

This is my Orange Whoopie Pies......Ashley & I have been eating them since breakfast!

Sausage-Stuffed Portobello Mushrooms With Mozzarella Cheese

Ingredients:
5 Portabella mushroom ~ removed & minced stems

10 oz Italian sausages ~ casings removed

Dash Tabasco sauce

1 tbsp minced garlic

½ cup grated parmesan cheese

Mozzarella cheese ~ grated

Chopped:
3 green onions or 1 large onion

2-4 tsp fresh parsley

2 tsp Italian herbs/fresh basil

Directions:

1. Lightly brush olive oil on both sides of the portabella mushroom caps then sprinkle the inside lightly with salt & pepper.
2. In a skilled brown the sausage meat with finely chopped onions until browned.  Then add parsley, basil, fresh garlic & hot sauce until well combined.
3. Add in the Parmesan cheese; mix with a wooden spoon until combined.  Then season mixture with black pepper to taste.
4. Spoon the sausage mixture evenly between the portabella mushroom tops.
5. Place on a lightly greased baking sheet & bake in a 350 degree oven for about 15-20 minutes.
6. Sprinkle the tops with grated mozzarella cheese & bake another 5 mins till the cheese melted.

Valentine Red Velvet Cake ~ Barefoot Contessa

Source: Barefoot Contessa

Ingredients:
2½ cups all-purpose flour

¼ cup unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup buttermilk

1 tbsp liquid red food coloring

1 tsp white vinegar

1 tsp pure vanilla extract

¼ pound (1 stick) unsalted butter ~ room temperature

1½ cups sugar

2 extra-large eggs ~ room temperature

Classic Cream Cheese Frosting:

8 oz cream cheese ~ room temperature

1½ sticks (12 tbsp) unsalted butter ~ room temperature

½ tsp pure vanilla extract

3½ cups sifted confectioners’ sugar

Directions:

1. Preheat the oven to 170 deg.  Line muffin tins with paper liners.
2. In a small bowl, sift all dry ingredients together and in a large measuring cup, combine all the wet ingredients.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter & sugar on medium speed for 1 min until light & fluffy.  Add the eggs, one at a time & beat until combined. 
4. With the mixer on low speed, add the dry & wet ingredients alternately in 3 parts, beginning & ending with the dry ingredients & mix until combined.  Stir with a rubber spatula to be sure the batter is mixed.
5. Pour the batter into the prepared pans & bake for 15-20 mins until a toothpick inserted in the centers comes out clean.  Cool completely in the pans.
6. To make the frosting ~ place all the ingredients in the bowl of an electric mixer fitted with the paddle attachment & mix on medium speed just until combined.  Don’t whip!  Add the confectioner sugar & mix until smooth.  Then frost the cupcakes with the classic cream cheese frosting.

Honey Chicken Wings

Ingredients:
6-8 pcs of chicken wing

2 tbsp sesame oil

2 tbsp honey

1 tbsp oyster sauce

2 tbsp dark soy sauce

2 tbsp sugar

1 tsp white ground pepper

1 tsp salt

Oil for frying

Directions:

1. Marinate all the above ingredients together with the chicken wing; over night or 1 hour atleast.
2. Heat oil in wok for deep fry the chicken on a medium heat.  Serve with steam rice or eat itself.

Nasi Lemak Hijau aka Green Coconut Rice

Ingredients:
3 cup rice
3 1/2 cup coconut milk
1" ginger ~ sliced
1 tsp salt
1 tsp fenugeek (halba)
1 shallots ~ whole
1 cloves garlic ~ whole
1 tbsp butter
2 cup screw pine juice
1 screw pine ~ tie knot

Directions:

1. Wash the rice & set aside.
2. In a rice cooker, on the switch & heat butter, saute the ginger, whole shallots, garlic, fenugreek & add washed rice.  Mix the mixture together.  Stir & coated well.
3. Add the screw pine juice together with coconut milk & salt.   Cook as normal as you cook your rice.

Option: Eggs, Fried Anchovies, Fishcake, Roast/Fried Chicken

 

Click Honey Chicken recipe shown in the picture.

Red Chicken aka Ayam Masak Merah

What's for dinner tonight? I'm craving for "red" chicken but none too spicy for my kids. So, I posted on FB walls request to share a recipe for "ayam masak merah" aka "red" chicken. And one of the FBians suggested going with tomato rice & share with me her version recipe. I'm skeptical about these dishes....especially I've 3 fussy kids. However, am so glad when they said they love it! Ally asked me if I can cook red rice? Since they have tried "yellow" rice (biryani) & am wonder if there's a bowl of red rice...

Ingredients:
½ chickens (Marinate with Turmeric powder + salt)

1 tomato ~ small diced

½ cup tomato sauce

1 Large onion ~ cut ringlet

½ cup green pea

1 cinnamon sticks

2 anise star

3 cloves

3 cardamom

2 tbsp sugar

Salt to taste

Paste:

4-5 dried chili (soak with hot water)

1cm ginger

2 cloves garlic

1 large red onion or 6 shallots

Directions:

1. Marinate the chicken with turmeric & salt for about 15-20 mins.  Fried the chicken & set aside.
2. Heat cooking oil in a work & sauté the 4 spices (cinnamon, anise star, cloves & cardamom).  Add blended ingredients & stir fry the ingredients till fragrance.  Then add the diced tomatoes, tomato sauce, sugar & salt.  Keep stirring till the oil is surface.
3. After that adds fried chicken & let it cooks till the gravy thicken.  Lastly, add the onion & green peas & cook for another 2 mins.  Best to be served with “Tomato Rice”

Tomato Rice aka Nasi Tomato

What's for dinner tonight? I'm craving "red" chicken but none too spicy for my kids. So, I posted a request to share a recipe for "ayam masak merah" aka "red" chicken on FB walls. And one of the FBians suggested to goes with tomato rice & share with me her version recipe. I'm skeptical about these dishes....especially I've 3 fussy kids. However, I am so glad when they said they love it! Ally asked me if I can cooked red rice? Since they have tried "yellow" rice (briyani) & am wonder if there's a red rice...

Ingredients:
2 cups Basmathi rice

2 tomatoes ~ diced cubes

2½ cups fresh milk

3 tbsp tomato sauce

1 screwpine ~ knotted

6 shallots ~ sliced thinly

2 cloves garlic ~ sliced thinly

2 tbsp ghee

1 cinnamon stick

1 aniseed star

3 cardamoms

Salt for taste

Directions:

1. Wash the Basmathi rice & soak for about 15 mins, then drain & set aside.
2. Heat the ghee in the rice cooker, sauté the spices, shallots, garlic & screwpine till fragrance.
3. Add the rice & mix well for about 1 min then add the tomato sauce, diced tomatoes, fresh milk & salt to taste.  Stir the rice well.
4. Then cover the rice cooker & let it cook.  Serve this rice together with “Red chicken”.

Fried "Maggi" Indian Style aka Maggi Goreng Mamak

My version of an Indian fried noodle for dinner called "Mee Goreng Mama". I'm using instant noodles called "Maggi" noodles as my guy likes this type of noodle.

Sambal:

2 large onions (sliced thinly)

3-4 screw pine leaves

1 cup oil

Salt & sugar

1-2 tsp red food color

Paste:

2 cup dried chili or chili boh

2 large onions

5 cloves garlic

100gm dried shrimp

30gm belacan / shrimp paste

Ingredients for Noodle:

Maggi Instant Noodle (see instruction)

1 large onion ~ cut cubes

Potato ~ Boil, cut cubes

Tomato ~ cut wedges

Cabbage ~ sliced thinly

Chye Sim / Sawi

Bean Sprout

2 green chillis ~ cut diagonally

1 tbsp soy sauce

1 tbsp dark soy sauce

1 tbsp vinegar (optional)

3 tbsp tomato sauce

Eggs

Salt

Oil for cooking

Directions:

1. Heat oil in a wok.  Sauté the sliced onion & screw pine leaves till the onion is translucent
2. Add the blend ingredients & stir-fried on medium heat for about 40-50 mins
3. Add salt, sugar & food color & stir for another minute.  Then off the heat & set aside.
4. Heat oil, sauté the onion, cabbage, green chili, bean sprout & sawi.  Keep stirring the vegetables till its soft.
5. Add the noodle, sambal, tomato & potatoes.  Mix well the ingredients.
6. Add the soy sauce, dark soy sauce, vinegar & tomato sauce.  Mix the ingredients thoroughly & add a little salt to taste.
7. Make a well in the middle, break eggs & scramble.  Mix again the ingredients with the scramble eggs.  If you think the noodles are too dry, u can add a little water & stir well.
8. Serve with sliced cucumber & tomato sauce.

"Tempe" Crackers aka Tempe Kerepek

I'm so craving some to munch and I have this recipe given by my Indonesian friend a year ago and now I decided to have a homemade "tempe" crackers.  When giant supermarket yesterday to look for tempe & found but not the one that am looking for.  However, this will do as it's a trial version.  So, this morning I began my experiment & it's worth my effort as it's turn out to be like the stall selling.  The next time around, I'll go to Geylang to look for square "tempe" & sliced them very thin since I have a meat slicer.....

Ingredients:
200g Tempe ~ thinly sliced

100g Rice flour

1 tbsp Tapioca flour or cornstarch

1 large egg

200ml water

Oil for deep fry

Blended:

½ tsp coriander seed

3 cloves garlic

2 candlenuts (buah keras)

¼ tsp turmeric powder

1 tsp salt

2 lime leaves

Directions:

1. Make the batter: Mix the blended ingredient with all the flours, egg & water to smooth batter.
2. Dip the “tempe” into the smooth batter & set aside for about 3 mins.
3. Heat oil in a medium, deep fry till golden brown & crispy in batches.
4. Cool the batches before storing them in an air-tight container.

Roasted Asian Chicken Wings

Ingredients:
Chicken wings
1 tbsp Emeril's Asian Essence
1 tsp salt
½ tsp ground white pepper
2 cup canned pineapple juice
1 cup sugar
½ cup soy sauce
2 tbsp orange zest
2 tbsp minced garlic
2 tbsp minced fresh ginger
2 tbsp minced green onions
1 tbsp sesame oil
¾ tsp crushed red pepper
2 tbsp sesame seeds
2 tbsp diagonally sliced green onions ~ garnish

Directions:

1. Preheat the oven to 200 deg. C & line a baking sheet with 1" sides with aluminum foil.
2. In a large bowl, season the chicken wings with the Essence, salt & pepper, tosing to coat well.  Spread the seasoned wings in the prepared roasting pan evenly & bake until browned about 35 minutes.
3. While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds & green onions.  Bring to a boil, stirring occasionally, until the sugar is dissolved & the liquid has reduced to syrup (7-8 mins).   Remove from the heat & cover to keep warm until ready to use.
4. Remove the wings from the oven & reduce the oven temperature 180 deg. C
5. Place the wings in a large, heat-proof bowl.   Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well.   Sprinkle the sesame seeds over the wings & toss again.   Place a wire cooling rack inside a large baking sheet lined with aluminum foil & arrange the coated wings on top of the rack.    Return the pan to the oven & bake an additional 20-25 mins. or until cooked through & crispy.
6. Arrange the wings on a large serving platter & top with sliced green onions.   Serve immediately with the remaining sauce passed on the side for dipping.

Fried Macaroni aka Makaroni Goreng

Ingredients:
250g Macaroni

200g mince chicken/seafood

½ large onions ~ sliced thinly

2 cloves garlic ~ minced

2-3 tbsp Chilli sauce

3 tbsp tomato sauce

2 tbsp Oyster sauce

1 cube chicken knorr

1 red chilli ~ sliced diagonal

1 green chilli ~ sliced diagonal

Oil for cooking

Directions:

1. Boil the macaroni till soft.  Drain the macaroni & add little olive oil to prevent it from getting sticky.
2. Heat oil in work, sauté the onion & garlic till fragrant.  Add the sauces and chicken knorr into the work and stir the mixture evenly for about 2 mins.
3. Add the mince chicken / seafood & mixed well.  Add a little of water into the sauce & stirred another min.
4. Add red/green chilli & macaroni & mix the mixture till all coated well.
5. Served with fried eggs & spring onion.

Chocolate Cake ~ Barefoot Contessa

Source: Barefoot Contessa

Ingredients:
1¾ cups all-purpose flour ~ plus more for pans

2 cups sugar

¾ cups cocoa powder

2 tsp baking soda

1 tsp baking powder

1 cup buttermilk

½ cup vegetable oil

2 extra-large eggs

1 tsp pure vanilla extract

1 cup freshly brewed hot coffee

Frosting:

6oz semi-sweet chocolate

250g unsalted butter

1 extra-large egg yolk

1 tsp pure vanilla extract

1 ¼ cups sifted confectioner sugar

2 tbsp hot coffee (2 tbsp water + 1 tbsp coffee)

Directions:

1. Preheat the oven to 350 degrees.  Butter two 8” round cake pans.  Line with parchment paper then butter & flour the pans.
2. Sift all the dry ingredients into the bowl of an electric mixer fitted with a paddle attachment & mix on low speed until combined.
3. In another bowl, combine all wet ingredients.  With the mixer on low speed, slowly add the wet ingredients to the dry.  With mixer still on low, add the coffee & stir just to combine, scraping the bottom of the bowl with a rubber spatula.
4. Pour the batter into the prepared pans & bake for 35-40 mins until a cake tester comes out clean.  Cool in the pans for 30 mins, then turn them out onto a cooling rack & cool completely.
5. Place one layer, flat side up on a flat plate.  With a knife or offset spatula, spread the top with frosting.  Place the second layer on top (rounded side up) and spread the frosting evenly on the top & sides of the cake.

Method for Frosting:

1. Chop the chocolate & place it in a heat-proof bowl set over a pan of simmering water.  Stir until just melted & set aside until cooled to room temperature.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow & fluffy.  Add the egg yolk & vanilla & continue beating.  Turn the mixer to low, gradually add the icing sugar, then beat at medium speed, scraping down the bowl as necessary until smooth & creamy.  On low speed, add the chocolate & coffee to the batter mixture & mix until blended.  Don’t whip!  Spread immediately on the cooled cake.

We'd great time having our 1st family portrait taken by a friend of mine, Juriah Mosin Photography. Appreciated for her tight schedule to slot us in, I'd baked a Chocolate cake with a deco of "Duck Marshmallow"

Brooklyn Fried Chicken

Ingredients:
¼ cup coarse salt

¼ cup sugar

Chicken wings

1 tbsp paprika

2 tsp cayenne pepper

1 tsp ground black pepper

2 cups all-purpose flour

Canola Oil ~ for frying

Directions:

1. Fill a large pot with 8 cups of water & add salt + sugar bring to a boil over high heat untill dissolved.  Let it cool completely.
2. Season chicken with paprika, cayenne & black pepper.  Add chicken to brine cover & transfer to refrigerate overnight.
3. Fill a large cast-iron skillet with canola oil to a depth of 2" & heat over medium-high heat until reaches 350 deg on a deep-fry thermometer.
4. Place flour in a shallow dish.  Drain chicken & rinse under cold running water, dredge in flour, shaking off any excess.   Add chicken to hot oil & cook until golden brown & crispy & chicken reaches 165 deg on an instant-read thermometer about 13 mins.
5. Transfer to a paper towel-line plate to drain, season with salt & serve immediately

Chicken Fried Chicken Chop With Andouille-Milk Gravy Over Buttermilk Mashed Potatoes

Tonight dinner, chicken fried chicken chops with milk gravy & mashed potatoes....kids love it!

Ingredients:
22 Saltine Crackers ~ finely crushed

¾ cup + 2 tbsp flour

1 tsp salt ~ divided + more for seasoning

¾ tsp black pepper

¾ tsp Emeril’s Original Essence (Recipe follows)

¾ tsp baking powder

2 large eggs

3 cups + 1/3 cup whole milk

8 boneless chicken ~ thin cuts abt ¼” thick each

2 cups vegetable oil

8 oz cooked & crumbled andouille sausage

Buttermilk Mashed Potatoes (Recipe follows)

Emeril's Essence Seasoning:

2 ½ tbsp paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp dried oregano

1 tbsp dried thyme

Buttermilk Mashed Potatoes:

2 pounds Idaho potatoes ~ peeled & cut into 1-inch

1¼ cups buttermilk or milk

4 tbsp unsalted butter

1 tsp salt

¼ tsp black pepper

Directions:

1. In a shallow bowl combine the crushed crackers, ¾ cup of flour, ½ tsp salt, ¼ tsp black pepper, Essence & baking powder.
2. In a separate small bowl, whisk together the eggs & 1/3 cup of milk.
3. Season chicken chops lightly with salt & pepper on both sides.  Dust chicken chops one at a time with the cracker-flour mixture and then dip in the egg mixture.  Dredge chicken chops with the cracker-flour mixture a second time, pressing to coat & shaking off any excess flour.  Rest on the baking rack for about 30 mins.
4. Heat the oil in a large skillet with 2-inch deep sides; add the chicken chops to the preheated oil, being careful not to over-crowd the pan.  Pan-fry the chops for 2 mins or until golden brown.  Turn the chops & cook an additional 2-3 mins or until golden brown & cooked through.  Place the chops on a paper towel-lined plate & keep warm while making the gravy.
5. Carefully discard most of the oil from the chicken chops, reserving 2 tbsp plus any browned bits in the bottom of the skillet.  Heat the oil over medium-low & add the andouille sausage, stirring until warmed through & fragrant.  Add the remaining 2 tbsp of the flour to the oil-sausage mixture, stirring constantly to keep from burning abt 2 mins.   In a slow, steady stream, add the remaining 3 cups of milk, ½ cup at a time, whisking continuously.   Bring the gravy mixture to a simmer & cook 8-10 mins or until slightly thickened.  Season the gravy with the remaining ½ tsp of salt & remaining ½ tsp black pepper.   Serve immediately over chicken fried chops & buttermilk mashed potatoes.

 Buttermilk Mashed Potatoes

1. Place the potatoes in a medium pot & cover with cold water by 1-inch.  Bring to boil & reduce heat to medium-low.  Simmer, uncovered until the potatoes are fork tender (15-20 mins).  Drain potatoes in a colander.
2. Return the potatoes to the cooking pot & add the buttermilk/milk, butter, salt & black pepper.  Mash with a potato masher or heavy fork until fluffy.   Adjust seasonings with salt & pepper to taste.  Place potatoes in an ovenproof dish & cover with aluminium foil.   Place mashed potatoes in a low (275 deg F) oven to keep warm until ready to serve with the chicken chops.

Peanut Butter Lemon Meringue Cheese Cupcakes

Crust
1 box premix peanut butter ~ follows the instruction in the box

Filling:
1 packet cream cheese ~ soften
¼ cup sugar
1 tbsp cornstarch
1 tbsp lemon zest
1 tbsp lemon juice
1 egg

Meringue:
2 eggs white
½ tsp lemon juice
2 tbsp sugar

Directions:

To make peanut butter: Preheat oven @ 180 deg & line muffin tins with paper cups.  Bake as per instruction in the box

To make cream cheese: Reduce oven @ 160 deg.  Beat cream cheese until smooth & fluffy, gradually add sugar while beating.  Beat in cornstarch, lemon zest & lemon juice.  Add egg & beat another minute till the ingredients incorporate.  Scoop the filling into cooled muffins & bake for about 9 mins.  Let cheesecake cool at room temperature.

To make meringue: Whip egg white with lemon juice, gradually pour in sugar & whip on until stiff peak.  Fill a piping bag with a large star & pipe on top of cooled cheese cupcake.  Reduce the oven @ 140 deg & bake the cupcake for about 15-20 mins or top brown.  Allow cheesecake to chill for at least an hour before serving

Hainanese Roasted Chicken

Today's dinner I'm cooking Hainanese Roasted Chicken Rice. Since hubby bought a whole piece of chicken yesterday at Jason's Market, he asked me to cook chicken rice again but this time I wanted to do roasted chicken. It's my 1st time doing roasted chicken rice.

Ingredients:
1 Chicken (Whole) – gutted and cleaned with neck and feet removed

1 Tsp of Honey

1 Tsp of Maltose

1/2 Tsp of Molasses

1/2 Tsp of Five-spice powder

Few dashes of Ground white pepper

1 Tbsp of Ginger juice

2 Tbsp of Light soy sauce

2 Spring onion stalks

5-6 slices of Ginger (5mm thick)

A handful of Kosher or any coarse Salt – for exfoliating the Chicken

Directions:

1. Trim off any excess fat and skin from the chicken and keep it aside (this will be used for the rice in Step 2). The next thing to do is to” exfoliate“! Exfoliating the chicken helps remove any trapped dirt or yucky stuff off the skin. Grab a handful of coarse or kosher salt and start rubbing all over the skin but at the same time being careful not to tear or damage the skin. You should see a smooth clean skin once completed. The next step is to give your chicken a workout! There is a theory that when most chickens are “killed“, their muscles tend to tense up and constrict. By giving the legs and wings gentle pulls and stretches, it should ease the muscle tension and thus giving you a more juicy and tender soft flesh at the end.
2. Combine the Honey, Maltose, and Molasses, Five-spice powder, White pepper, ginger juice, and light soy sauce in a bowl. Stir to mix the marinade and generously rub all over the chicken including the cavity. Stuff the Spring onions and Ginger slices into the cavity. Tie the two legs together with kitchen twine to help cover the cavity. Leave the marinated chicken to air dry in the refrigerator for at least 6-8 hours or overnight.
3. Take the chicken out 30-45 mins before roasting to allow it to reach room temperature. Preheat oven to 220 degrees Celsius. When the oven is hot enough, turn it down to 200 degrees Celsius and place the roasting pan with chicken into the oven for 20 minutes. After 20 minutes, reduce the heat to 180 degrees Celsius and roast for a further 30-45 minutes (depending on the size of the chicken) until the skin is crisp and dark brown in color. Once done, take the chicken out to rest before cutting into pieces.