Thursday, April 30, 2015

Salt and Pepper Chicken ~ 椒盐鸡

Sokehah Cheah | 12:04 PM | | 20 Comments so far


I've heard of salt and pepper crabs quite often but not salt and pepper chicken.   So, when I chanced upon the recipe from Christine's Recipes, I didn't hesitate to try as the recipe was fuss-free and easy to follow.  I used chicken drumsticks instead of chicken wings and the meat was tender and succulent, perfect to serve with rice or even on its own...... finger licking good!





Recipe for Salt and Pepper ~  椒盐

    Ingredients

    • 800 gm chicken drumsticks
    • 2 pips of garlic, sliced
    • 1/4  tsp salt
    • 3/4 tsp freshly ground black pepper
    • 3/4 tsp five spice powder
    • 3/4 tsp sugar
    • 1.1/4 tsp light soya sauce
    • 2 tsp Shaoxing wine
    Method
    1. Marinate the chicken with the salt, black pepper, five spice powder, sugar and light soya sauce for about 30 mins, or more.  (I marinated them overnight, kept refrigerated).
    2. Saute the garlic in a non-stick pan till fragrant, toss in the drumsticks, cook for a while, then pour in the juice from the marinade.  Turn over the drumsticks once in a while, cover and cook till tender and semi-dry.
    3. Fine tune to taste.
    4. Drizzle on the Shaoxing wine, turn off heat.
    5. Dish out onto serving plate and serve.





    I'm linking this post to the Little Thumbs Up, organised by  Bake for Happy Kids, 
    My Little Favourite DIY and hosted by  Diana of  Domestic Goddess Wannabe and the theme for April is 'chicken'.


continue reading "Salt and Pepper Chicken ~ 椒盐鸡"

Monday, April 27, 2015

Braised Pork Ribs with Peanuts ~ 花生闷排骨

Sokehah Cheah | 4:09 PM | | | 11 Comments so far


My mum used to cook this dish but with a different part of the piggy.... the tail part, and it was a favourite among my siblings then.  But that part of the piggy wasn't my cup of tea and today I replicated this dish with pork ribs instead.   This is a comfort dish and it did pair well with a bowl of steaming hot rice.   I served a blanched veggie on the side and that's our dinner!





Recipe for Braised Pork Ribs with Peanuts ~   花生闷排

    Ingredients

    • 450 gm pork ribs
    • 100 gm peanuts
    • 5 cups of water
    • 1 small carrot sliced (optional)
    • 1 Tbsp light soya sauce
    • 1 tsp dark soya sauce
    • 3 pips garlic, smashed
    • 2 tsp Shaoxing wine
    • Cornflour to thicken
    • Salt and sugar to taste
    Method
    1. In a wok, saute the garlic with some oil till fragrant, add in the pork ribs and peanuts. Stir-fry.
    2. Add water, salt, sugar and the light and dark sauces, simmer on low heat and cover with lid.
    3. Cook till the peanuts are soft and pork ribs, tender, add cornflour thickening and fine tune to desired taste.
    4. Drizzle on the Shaoxing wine, mix well.
    5. Dish out and serve hot with rice.


continue reading "Braised Pork Ribs with Peanuts ~ 花生闷排骨"

Thursday, April 23, 2015

Chinese Almond Tea ~ 杏仁茶


As the name implies, I've used  Chinese almonds to make this Chinese Almond Tea.  Chinese almonds are divided into two types, one is sweet  South almonds  (南杏)  and the other is bitter North (北杏) almonds.  The bitter almonds have a very distinctive scent which may be sweet smelling to some but ill-scented to others.  These almonds are not the same  kind of almonds that we use for baking, cooking and snacking.  They are in fact 'Apricot kernels' and are only available at the Chinese medicinal stores.  The bitter almonds  have a mild toxicity and cannot be eaten raw, only upon cooking or roasting can they be consumed.  These almonds help to relieve heatiness and soothes coughs.  The ratio to this recipe is 4 sweet almonds to 1 bitter almond.  Rice or glutinous rice was added to the recipe and I was thrilled to be rewarded with a silky smooth, sweet smelling creamy tea  and most important is that all my family members relish the sweet scent of these almonds!












This tea is best paired with Chinese Churros aka 'You Tiao'. 
 I addd a wee pinch of salt into my bowl and it was absolutely Yum!


Recipe for Chinese Almond Tea  ~  杏仁茶       (adapted from  'here' )   Yield : 4 to 5 servings                                   

    Ingredients
  • 80 gm sweet almonds
  • 20 gm bitter almonds
  • 40 gm rice or glutinous rice
  • 40 gm rock sugar 
  • 1200 ml water  
  • pinch of salt  (optional)
Method
  1. Wash the sweet and bitter almonds, rice thoroughly and place in a container.  Soak with 600 ml water.  Cover and keep in the fridge, overnight.
  2. Pour out the above into a liquidiser together with the water and blend till fine.  Place a muslin or a very fine cloth over a sieve and place this over a pot to catch the juice.   Strain the juice from the pulp as much as possible.  
  3. Put the pulp back into the liquidiser, add 150 ml of water, and blend.  Strain the juice from the pulp.  Scoop up the pulp, add another 150 ml of water and blend again.  Strain the juice from the pulp for the last time.   
  4. Finally, squeeze out as much juice as you can from the pulp.  Discard the pulp.  
  5. Pour the juice into a pot, add in the remaining 300 ml water, cook over medium heat, stirring continously to avoid a skin forming at the bottom.  Add in the rock sugar, simmer till dissolved.   Add in more water if a thinner consistency is preferred.  Fine tune to desired taste.  
  6. Ladle onto serving bowls.   Serve hot or warm. You may opt to add in a tiny pinch of salt.
Note :  Once cooled, the tea will thicken and you can add water to dilute and reheat it.





I am submitting this to  Best Recipes For Everyone, April 2015, event theme 'Fun with Almond' organised by  Fion of XuanHom's Mom Kitchen Dairy and hosted by 
Doreen of  'My little favourite  DIY'
continue reading "Chinese Almond Tea ~ 杏仁茶"

Monday, April 20, 2015

Sun-dried Tomato Chicken ~ 干番茄鸡



A simple chicken recipe whereby the chicken is cooked in a non-stick pan till semi-dry and then topped with a mixture of store-bought sun-dried tomatoes or Pomodori Secchi and honey.  I used some of the oil from the sun-dried tomatoes which not only enhanced the flavour but it also gave a pretty appearance to this chicken dish as well.






Recipe for Sun-dried Tomato Chicken  ~  干番茄

Ingredients

  • 3 chicken thighs
  • 3 tsp mixed dried herbs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 5 sun-dried tomatoes snipped into small pieces
  • 1 tsp honey or more if desired
Method
  1. Cut up the chicken thighs into 2 pieces.
  2. Marinate with mixed herbs, pepper and salt for a few hours or preferably overnight.
  3. Place the chicken thighs on a non-stick pan and cook on low flame till tender and semi-dry.
  4. Mix in the mixture of sun-dried tomatoes and honey.  Fine tune to taste.
  5. Dish out and serve.





 I'm linking this post to the Little Thumbs Up, organised by  Bake for Happy Kids, 
My Little Favourite DIY and hosted by  Diana of  Domestic Goddess Wannabe and the theme for April is 'chicken'.
continue reading "Sun-dried Tomato Chicken ~ 干番茄鸡"

Monday, April 13, 2015

Flourless Almond Hazelnut Cake ~ 无麸 杏仁榛子蛋糕


I had some leftover hazelnut meal which I had to use up but it wasn't enough for this recipe and so I ground some nibbed almonds and came up with a mixed meal flourless cake!  This flourless cake had vinegar and salt added to the egg whites and I was curious to find out how the cake would turn out.  I was totally pleased with the end product as the cake was moist, light, not too sweet and it stayed fresh even after the fifth day.  I had to keep the balance of the cake in a covered container in the fridge because of our current extremely hot weather. This is another keeper's recipe and I will not hesitate to bake this again in the future.









Recipe for Flourless Almond Hazelnut Cake ~   杏仁榛子蛋 
 (adapted from  'here'  with modifications)

Ingredients                        


  • 4 eggs, separated
  • 1 Tbsp orange /lemon zest  (I used orange)
  • 1/4 tsp cinnamon/cardamon  (I used cinnamon)
  • 100 gm caster sugar (divided into 50 gm each)
  • 170 gm finely ground almonds and hazelnut
  • 1 tsp baking powder
  • 1 tsp white or cider vinegar (I used white vinegar)
  • a pinch of salt
  • snow powder or icing sugar for dusting
Method
  1. Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan.  Set aside.
  2. In a mixing bowl, whisk the almond and hazelnut meal, sieve in the baking powder and mix in the cinnamon.  Mix thoroughly, set aside.
  3. In another mixing bowl, beat egg yolks, orange zest and 50 gm of sugar till smooth.
  4. Add the almond mixture to the yolk mixture and beat till well combined.  (Mixture becomes thick and grainy at this juncture).
  5. In a separate bowl, beat the egg whites on low speed, gradually increasing the speed.  When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both salt and vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step).  As the egg whites begin to increase in volume, sprinkle in the remaining 50 gm of sugar, a little @ a time as you continue to beat the egg whites.  Beat till soft peaks form, but not dry.
  6. Fold the beaten egg whites into the almond mixture a little @ a time.  Mix till well combined.
  7. Gently scoop the batter into the prepared springform pan and place in a preheated oven @ 175 deg.C.  Bake for 35 mns., test with a skewer till it comes out clean.
  8. Remove from oven, let cool before umoulding the cake onto a wire rack to cool completely.
  9. Dust with snow powder or icing sugar before serving.






 I am submitting this to  Best Recipes For Everyone, April 2015, event theme 'Fun with Almond' organised by  Fion of XuanHom's Mom Kitchen Dairy and hosted by 
Doreen of  'My little favourite  DIY'
continue reading "Flourless Almond Hazelnut Cake ~ 无麸 杏仁榛子蛋糕 "

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