Monday, March 24, 2014

Grill Briyani chicken

Every morning after morning exercise, our group of women will gather around to chat or exchange recipes and ideas.  This morning I got a new grill chicken  recipe from our group that I would like to share here .  Its called grill briyani chicken.

The ingredients are,

1.5 kg of chicken(thighs or whole),
10 shallots,
1 in ginger,
6 cloves of garlic,
6 - 8 dried chili,(soak in water)
3 tbs briyani powder,
3 tbs water,
1/2 tsp salt,
1 tbs sugar,
2 tbs oil
Wash and clean the chicken and drain.  For chicken thighs, cut into half, cut 2 slits on both side.  For the whole chicken, chop into bite pieces and set aside.
 Peel the shallots, garlic and ginger.  Blend the shallots, ginger, garlic and dried chili in a blender until fine or use a pounder to pound until fine.
Heat up the 2 tbs of oil in a pan, pour in the blended ingredients and stir fry until aromatic.  Add in salt, sugar, water.  Stir for a while.

Lastly add in the briyani powder and continue stirring until well mix.  Off the fire and it cool.
Pour the fried mixture onto the drained chicken and marinate thoroughly for at 4 hours or overnight.
  Grill at 200 degree C for 20 to 25 minutes or until well done.

I did not grill but bake the chicken by placing the marinated chicken on baking dish with banana leaf because it will be more juicy then grilling.
After baking for 25 minutes, oh...the smell so good and taste yummy too.

Bread with no yeast

My husband was not feeling well and the Dr advise him to cut down food or breads without yeast.  I used to bake wholemeal bread, in fact I bake every week for our dinner and breakfast.  So I got to look for recipe that need not any yeast for baking bread.  Finally I found 1  bread recipe that need no yeast for baking from the Internet .  It is oatmeal whole wheat quick bread.  AS there is no yeast in this bread, so it is good for those who are on special diets.

The ingredients are,

1 cup rolled oats,
1 cup wheat flour,
2 tsp baking powder,
1/2 tsp salt,1 1/2 tbsp honey,
1 tbsp vegetable oil,
1/2 to 3/4 cup milk,
1/2 tsp vanilla essence,
1/2 tsp cinnamon powder,
3/4 cup raisins.
Preheat the oven to 230 degree C.

In a large mixing bowl, combine oatmeal,flour, baking powder, cinnamon powder and salt.

  In a small bowl, dissolve honey in vegetable oil,
 then stir in the milk and mix well.
Combine both mixtures and stir until a soft dough is formed.

 Form the dough into a ball and place on a lightly greased baking pan.
Bake in preheated oven for about 20 minutes or until bottom of loaf sounds hollow when tapped from from the bottom of the pan.
Though this bread is not as soft as our normal bread, its a dense bread, but taste great when fresh from the oven especially eat with butter and my home made pumpkin jam.

Sunday, March 23, 2014

Thai Style steam Barramundi

As mentioned in earlier post of steam blue crabs for lunch and then steam Barramundi for dinner.
I am going to try out this recipe from U-tube.  This is a very simple and delicious dish.

I used the head and another piece of steak from the cut barramundi.  The ingredients are as follow,

 This is the whole fish of barramundi and these are the parts that I will steam for dinner.
 1 stalk lemon grass,
3 tbs chopped garlic,
2-3 Thai chili,
1/4 cup lime juice,
3 tbs fish sauce,
2 tbsp palm sugar/white sugar,
1/2 tsp chopped spring/basil for garnish.
Cut the lemon grass into 3 sections and place on the plate, then place the fish pieces on top.  Place the fish into the boiling water pot or wok to steam for 7 minutes or longer depend on the sizes of the fish.
I steam for 10 minutes.

At the meantime, prepare a small bowl, squeeze out the juice of the limes, add in sugar, fish sauce, chopped garlic and chili and mix well and set aside.
When the fish is cooked, pour the garlic mixture onto the fish.  Sprinkle chopped spring onion or basil for garnish.

My son and husband like this Thai style steam fish, the sweet and sour taste is really appetizing and flash of the fish taste delicious too.


Saturday, March 22, 2014

Steam blue crabs with wine

I usually go to the market very early about 6.30 am.  I used to be the first customer of my usual fishmonger(Ah Tiong).  I will be at his stall before he could arrange  and display all his seafood on the stall.  Early birds catch the worms.  This morning I was able to catch 3 very fresh blue crabs and a big barramundi (2.3kg, the only one among those smaller barramundi which were farmed at the sea). According to Ah Tiong, his brother(a fisherman) caught this only barramundi and some of the blue crabs.  I was lucky then to choose the best before the others shoppers arrive.
 The fish was chopped into a few slices.  I will steam the head and keep the rest in the freezer.
 For these crabs , I am going to steam for lunch with my son.
Peel the shells and discard the guts, wash the crabs and rinse well, remove claws and use knife back to smash the hard parts of the legs, set aside and drain.

The ingredients for steaming the crabs are,

4 egg whites,
1/2 tsp sugar,
3 tbs cooking wine,
1/3 cup of water,
some spring onions, chopped,
1 red chili ,sliced,
1 tsp sesame oil,
a few slices of ginger,
salt to taste.

Place the ginger slices on the plate and arrange the crabs on top of the ginger.  Put in a boiling water pot or wok and steam for 7 minutes.
While steaming, I prepare the sauce for second half of the steaming.  Oh no, forgot to take the photo of the egg white mixture.  Here, I have to explain the steps to make the egg white sauce.  Separate the egg yokes from the egg whites.  Pour in the water, cooking and add in the sugar into the egg whites and mix well, set aside.
After steaming for 7 minutes, remove from the pot and pour the steam crab sauce in to the egg white sauce.  Mix well.
Next, pour the well mixed sauce into the steamed crab and steam for another 6 minutes.  This is to make sure that the egg whites are not over steam .
After 6 minutes, mmmm the smell of the wine and the egg whites so white and soft.  Sprinkle the sesame oil and spring onion, chili and serve hot.
The aromatic and fragrant smell of the sesame oil and the wine was so attractive when place on the table.
Very delicious, the crabs are fresh and very meaty too.  Yummy  yum

Ginger Garlic Pan fry salmon steak

Last week went shopping in Tesco, saw the salmon were very fresh and cheap. Selling at only RM 26.90 per kilo cleaned and without head . I managed to choose a whole fish of 2.5 kg.  The helper help me to cut into slices by their electrical knife. 

Back home, I will divide the slices into 4 packets of 3 slices each.  Keep them in the freezer.

Today I am going to cook 3 slices and share the simple recipe here.

I need
4 cloves of garlic(minced)
2 inches of ginger(scrape for juice)
3 tbs of oyster sauce
2 tbs light soy sauce
2 tbs of cooking wine,
1 tbs sesame oil
3 tbs lime/lemon juice
1/2 tsp pepper
1 tsp sugar
oil for frying
salt to taste
In a small bowl mix together oyster sauce, soy sauce, ginger juice, sesame oil, 1/2 of lemon juice and sugar.  Mix well.
  Marinate the well mix seasoning onto the salmon steaks, coating all over well.

Then add in minced garlic and squashed ginger and place on top of the salmon steaks for 30 to 60 minutes.

 Heat pan and add oil.  Pan fry the salmon steaks for about 3 to 4  minutes on each side.
 Remove from pan when is cook and set a aside.
Cook the marinate sauce that was left over in the pan, add some water if its too dry, pour the sauce over the fish.  Sprinkle some lemon juice on top of the fish and serve hot.

This is the end result of my pan fry salmon steaks.  Taste delicious.

Tom yam seafood

Tom Yam is a Thai traditional soup.  It is very delicious and healthy soup though it may taste sour and pungent .  The pungent taste can make a person sweat till whole body wet (my husband) always have this experience and he likes this soup very much.

As I have some prawns and 1/2 of fish head in the freezer, I would prepare tom yam seafood.  I have to gather my ingredients as below,

300 g prawns(with head and shell intact),
300 g fish head( cut into bite pieces),
3 to 4 stalk of lemon grass,
3 shallots,
2 medium tomato,
2 tbs of tom yam paste,
3 to 4 tbs of lime juice,
4 to 5 small chili,
4 to 5 kaffir lime leaves,
some coriander,
 6 cups of water,
salt to taste.

 I use this tom yam paste from Thailand.

I defrost the prawns and the fish head and set aside.  Boil the water in the deep sauce pot. 
At the mean time, cut the lemon grass into about 5 inches long, use back of knife to lightly smash on the lemon grass.  Cut the tomatoes into wedges. Peel the onions and  give a light smash. Cut the coriander into about 1 inch length.  Cut the kaffir lime leaves into small slices.

When the water is boiled, put in the tom yam paste, stir well.  Add in onions, lemon grass and tomato wedges.  Let boil then lower the fire to low and simmer for about 20 to 30 minutes.

 Add in the fish head and let cook for 2 minutes.  Add in the prawns and cook for another 3 minutes or until the fish and the prawns are cooked.  Add salt and sugar to taste.  Add in the small chili, kaffir lemon leaves and coriander.  Lastly add in lime juice.

Serve hot with rice.  Mmmmm delicious and tasty tom yum soup is ready.  I would boil some rice noodle to go with the soup when there is some left over tom yam for the next morning breakfast.

Tuesday, March 11, 2014

Sweet and sour Prawns

Nowadays big prawns are not as costly as during Chinese New Year that falls between the end of January and Mid February.  Now we in the month of march, I manage to buy big prawns half of the price of those during Chinese New Year.  They are also very fresh.

I bought 500 grams of the big prawns and I am going to share this simple but delicious recipe which our family used to had during only festive seasons especially during Chinese New Year.


500 gram big prawns,
4 tbs oil,
1-2 red chili,
2 in piece ginger,
4 cloves garlic,
4-5 onions,
1 tbs vinegar,
1 tbs tomato sauce,
1 tbs chili sauce,
1 tbs sugar,
1 tbs water,
1 tsp corn flour mix with 1 tbs of water,
1 tbs corn flour,
salt to taste.
spring onion for garnish.

Wash and trim the heads of the prawns but keep the shell intact, set aside and let dry.
Slice the onions, red chili and chop the garlic, ginger and spring onion  for later use.
In a small bowl, mix together tomato sauce, chili sauce, vinegar,water and sugar.
Heat up oil in a pan.  Sprinkle the corn flour onto the drained prawns.  Pour into pan and pan fry for a minute or until the shell turn light red color.

Turn to the other side of the prawns and fry for another minute or two.
Dish out all the prawns and set aside.
With the oil in the frying pan, put in the chopped garlic, ginger,sliced onions and chili and stir fry until aromatic.
 Pour in the fried prawns, keep stirring. Add in the well mixed sauces, mix well until the prawns are cooked.  When the prawns all turn red in color.
Lastly to make the sauce thick, add in the mixture corn flour and water , pouring a little at a time. Mix well.  Dish our and garnish with chopped spring onions and serve hot with rice.
This is our (ko cha be)delicious sweet and sour prawns.