Posts Tagged ‘asparagus’

Stuffed lychee with chicken wrapped with streaky bacon with creamy mushroom sauce and warm couscous salad

January 9, 2011

Strike 2! Yes this is the 2nd dish in the row ladies and gentlemen…WAkaka..hmmm..So yeah just like the above mentioned..stuffed lychee with chicken. I wanted to do this dish the last time during Merdeka eve countdown dinner with Jp,Teoh, Sharon and Eric but somehow i failed lo. Cause of poor planning..damn..but this time, after a few tweaks here and there, managed to come out with it lo. It turns out more than i expected to be. Much juicier and tastier (yes, in case your wondering why i say like that is because this is one of my creation – that means, never try before lo..think outside the box ma..) What i like about this dish is that the combination of sweet, savory, smoky and crunchy (from both asparagus and streaky bacon). ITs just absolutely sensational i tell you..yes you..! ๐Ÿ™‚

So, here’s the details. Once again i used chicken thigh (the upperside of drumstick cause its juicier and tender) and cut them into small chunks. Small enough that i could stuff into a lychee. I use a can lychee because i can’t find the fresh one (sorry lo). I first cook the streaky bacon for a few mins then i start with the chicken.ย With the chicken, i saute with some oyster sauce, sesame oil and that’s it. No seasoning at all (oyster sauce are already salty).

Lastly, i toss the asparagus over a tea spoon of oil on a non-stick pan. Again, just for a few mins. As for the creamy mushroom sauce, just saute chopped garlic with butter then sweat the mushroom. Until you see the mushroom starts to shrink, then pour in the cream (i use whipped cream – Emborg brand la) and lightly season with salt and pepper.

As for the warm salad, i choose couscous instead of the conventional coleslaw. Simple, just pour the dry couscous (you can buy this at cold storage) over a warm broth (i used chicken broth) and let it sit for 4mins (according to the instruction on the pack) and to keep it fluffy, fork it (yes fork it!! heeee ) after 4mins. What i add to this couscous is some pan roast bell pepper, brinjal and asparagus. You can add more for example corriander, courgette or even slice orange.

Time to plate – i stuff the chicken chunks into the lychee then wrapped them with the streaky bacon with asparagus. Put them on top of the cream of mushroom sauce. Simple huh? ๐Ÿ™‚ you bet. Try this, i’ll guarantee you and your love ones will enjoy this simple and yet succulent dish.

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New Year, New Dish ..hmmmm

January 8, 2011

HAPPY NEW YEAR!!!!…Wohooo!!!…WOW..when was the last time i cook, take pic and write ah? aiyo..KNS! (stands for Ka na Sai – means like shit..i think..ehehe)..Yaya..busy with work lo (managing new club, Head teacher for BodyPump, Lose it! Team Workout Champion for Malaysia…that’s all for now..i think..heeee). Anyway, that was last year, this year with a start of a brand new me..(or old me..as age is catching up) i tell myself, i need to cook at least 2 weeks once..wakakaka..i mean for the purpose of blogging and taking pics la..Oh oh..by the way, i finally bought a new camera..WOHoo!!!..small and sophisticated one leh..just what i needed – hybrid DSLR the Sony Nex-5..yeeHAAa!!..

Ok ok..let’s talk about the dish la…new year new dish..hmm..well..the only dish that is new to me is the garlic butter prawn lo..the rest are the usual stuff lo just different presentation only..

So garlic butter prawn. I personally love this dish and i remember back in KK (where i used to work for 9 awesome months) i used to have this butter thingy as sauce but instead of prawn, its chicken (hey, u know what, i think i’ll do that 2mlo. Butter chicken..wakaka). Anyway, how i prepare it..haaa…very simple only. Just use butter and evaporated milk. But, you have to be fast when doing this and also make sure the heat is not too high as the milk will thicken very fast. The garlic is only added the last to prevent from “hangus” la. ๐Ÿ™‚

What you can also add at the end is some chopped chilies (in this case i added green and red – for color purposes) Some of you may know that i don’t really fancy spicy food but chopped chilies like the above..boleh la..

As for the prawns, i deveined it and i shallow pan fried it instead of deep fried. Healthier ma..hehehe..(actually my i lazy to put so much oil ba cause after that waste la..use so much oil for just one dish then if recycle the oil, the taste of prawn is still there ba..)

Next is the Caramelized chicken with Asparagus. Simple and yet yummy. ๐Ÿ™‚ For those who tried my caramelized chicken wrap with bacon..well this is the simpler version la (obviously without the bacon..wakakaka). Ok la, for those that don’t know, here’s how i prepare the chicken. I never use a single drop of oil to cook this chicken (except for sesame oil la to boost the flavor). I use “sugar” instead. Yes Sugar as is “gula” as in “thong” as in.. you know what i’m talking about. On a non-stick pan, i turn the heat up (when you put your hand on top, you will not hold more then 6 secs – yes that hot) then only you put the sugar ย in. Making sure that is evenly spread on the pan (at this point, please don’t be a genius to use a spoon to make it even, you know its hot and what happen when you mess with it?? it’ll stick to your spoon lo..KNS!..) so yeah..leave it..till you see the sugar starts to Caramelize..then you put the chopped chicken in (i prefer the use of ย whole of drumstick – taste sweeter, you can choose other parts but make sure to deboned it la..easier to eat ma..)

Then, the quickie part comes next – add oyster sauce (lee kum kee, if don’t have then GET ONE!), a dash of sesame oil (not too much otherwise it’ll over power the taste) then dark-soy sauce (for color – black obviously). Then you know what to do lo hor?..cook lo..don’t let it burn. At this stage, lower down the heat as the caramel from the sugar is really and i really mean HOT. it’ll take approx of 5-6 mins to cook. The asparagus, well you can either cook it with like i did (toss it in a pan with a drop of oil) or just steam it or boil it with water lo. I personally prefer tossing it cause of the crunchiness and smoky taste. Up to you la.

There you go, another simple dish brought to you by Ben Sim’s Little Kitchen. In case you’re wondering whether i do catering or not? The answer is YES!!.. hehehehe..

Anyway, i might do another one 2mlo, if you don’t see be blog or post any pic on fb then no la..wakakak..(i’ll try la..thinking about it now..hhehehe). Enjoy!

P/s: Incase your wondering how the asparagus “bengkok” like that..hehehhee…you…you.just bengkok it yourself lo..wakakka..

Weekend project: A cooking come back? : Fish 2-ways with roasted tomato sauce

April 25, 2010

Well..well well..its been a while huh..guess what?. I’m back..well..kinda. ๐Ÿ™‚ This time, decided to cook something simple, just fish (with roasted tomatoes, garlic, thyme serve with asparagus). Went to Tmn Tun market this morning was searching for a “red-color” fish. Why red? hmmm..just like the color of the fish before it’s cook. But after masak the color will change la..hmm.. Anyway, had this presentation idea of this dish long time ago but didn’t manage to get my hands on starting it. Today, the first sunday that i’m not working, FINALLY!..i get to start something…

Deboning the fish just like the above, was a challenge. Cause, 1) long time never cut anything with a knife for so loonngggg…LOL and 2) this fish has lots of bones too..but lesser than Tilapia though..(btw, do i don’t quite know the name of this fish in malay but in chinese it’s called “Hung-Jou” fish)

So, my idea of the presentation was to roll the fillet, the part that’s with the tail still intact serve with a sauce. Sauce is just simply roast tomatoes with garlic, thyme and season with salt and pepper. Easy rite? I got this idea (the tail standing) from this magazine while i was outside the board-room during my toilet break..lol. And the trick is this, i used a bamboo skewer to hold the tail part as i rolled the fillet. How i cook it? Instead of deep frying it, i shallow pan fried it. Remember that the skewers still in tact on the fillet? I used the skewer to turn the fillet (2mins on each side). Clever huh?

The remaining fillet, i was thinking to do the same as well, but then again, i just steamed it with its head. All i use to marinate was just some ginger juice, some salt and sesame oil. Simple, basic seasoning and marinade. Well, that’s all i can say now, simple. I guess this is how it’s going to be from now on, simple and yet presentable. Picture paints a thousand words. Till i cook again, eat well.

Steamed fillet Tilapia with asparagus

July 9, 2009

DSC06364Fish..yes..this is my first time ever (swear to god) that i ever cooked a fish. And to even buy the fish myself really makes me feels like ..wa.big boy already.heheh.. Anyway, i choose this fish because of a few reasons. One of the reason is because i know how it taste like, i mean obviously all fish taste the same, but this one, just brings back some good old memories – Fishing. Yup, i used to go fishing with my dad when i was young. And this happen to be one of those famous fish to fish..hmm..so yeah.

Tilapia – One of the famous way to cook this would be deep fried it and serve with soy sauce. Well, as you already know by now that i’ve always try to change the cooking method, so i steamed it.

DSC06366I guess the toughest part of this dish is to fillet the fish. At first i wanted to ask the fish monger to do it for me, but then again if i never try, i’ll never learn kan?.. And i also bet that the fish monger sure give me that look (apa la..fillet pun tak tau ka.masak apa?!!..LOL). Anyway i tried, and it turn out ok la. The only advise that i’ll give to you is – USE A VERY SHARP KNIFE..to debone the fish, that’s all i can say.

Right, the next step would be to steam the fish. Simple, i use a wok to do the work (hmm..rhymes also kan..lol) . But before that, to get rid of the fishy smell, what i did was just pound the ginger and to rub on the fish and let it marinade with its juice, for about 20-30mins.

DSC06367It’ll only takes 4-6 mins to steam the fish, and to save time also, i steam the asparagus at the same time. Ha! Kill two birds with one stone. One thing about cooking fish is always and never over cook it. And especially its a fillet, i shouldn’t take long to cook lo. ๐Ÿ™‚

Once its done, just drizzle some (not much) of sesame oil as well as the juice that was in the plate during the steaming session. Serve with finely chopped ginger and cherry tomatoes. This is simple, fresh and yet satisfying meal. Enjoy.

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