Posts Tagged ‘chicken’

Chicken with roasted capsicum puree on a bed of enoki mushroom with bouquet of roasted aubergine couscous

June 17, 2011

                       Waaaa…when was the last time i really cook and take pic ah..hmm.looking back at my previous post..was somewhere in January?..haih…but anyway..i’m back now la..(don’t worry i got a few more dishes (yes..a few more) showcase stay tune okie? Heeee.

The idea for this dish came from 2 source. The first is, during our anniversary dinner with my darling (yes, my 6th month old darling 🙂  at centrepoint, OneUtama –  forgot the name, something monster. My darling ordered roasted chicken with shitake. And this sauce that they use for the chicken looks like tomato sauce. Knowing me, i’ll taste and try to figure out what’s the ingredient, and thought it was special. Its actually bellpepper sauce. That’s why i came up with this version of mine (but missing another key ingredient – cream, haih nvm la, will do again next time). That’s why from the pic looks like sambal or curry paste rite? wakakka..

Enoki mushroom to substitute of shitake because, 1) it’s cheaper and 2) its cheaper lo 🙂 wakaka..cut cost know la nowdays, susah cari makan la…wakakka..

The 2nd idea came from this magazine that shows the bouquet of aubergine. I find that’s cool man, so decided to do it myself also lo. I love aubergine. The taste and the texture..hmmm..yup yup..Couscous also my another fav after pasta. IT’s easy to cook and it absorb what ever broth that you use to cook it. For this, i use my mom’s herbal soup. Heeee…If you look closely, i also put some chopped capsicum and tomatoes for colors. Raisin to add the sweet dimension into the couscous – macam Moroccan dish la konon..wakaka..

Well, the other special reason why i decided to write this blog besides my passion for cooking and taking pics is that, the best part..after cooking and getting ready to plate ..guess what happen next??. My camera battery died wo..KNS…i didn’t check lo..walau eh!! what i did was..i charge lo..while waiting for it to charge..i think again how to plate better i wait and wait..n wait..thought after 15mins ok already geh..but..still low ..then i tell myself..ok fine..i’ll snap the pic as fast as i can, as many as i can..and guess what..this is what i got.. consider impressive la..wakakaka…

That’s all for now la..the next one is a fish dish..:) something simple and yet elegant’s call Steamed Fillet on a bed of broccoli with lemon garlic butter sauce with lotus root chips ..Till then..enjoy the pics 🙂


Egg-net with stir fried chicken

July 6, 2009

Hi all food lovers, yes i’m back (for a week take leave ma..otherwise..hmm..duno la..when i can start cooking again..sigh..). Gosh, when was the last time i even log-in to this blog of mine..haha..well..yeah..started again la..hopefully will cook some nice and yet simple dish la. So yes, eggs again. A simple and yet satisfying ingredients that i can think of at the moment. Of course with some meat lo (i used chicken drumstick..tell u more later about DSC06310

As you can see from the pic, there’s only 4 main ingredients. Eggs, chicken drumstick, cucumber and bell pepper. I called it egg-net is because it sort of wrap the entire side ingredients into one. Which is kinda hard to make at first, i tried a few times just to get it right.

Then, the drumstick. Well, i marinade with some finely chopped ginger, garlic, honey and soy sauce to taste. Oh yeah, i did promised to tell about the drumstick story rite?..haha..all i can say is that, i actually have a daily supply of drumstick in the fridge (mom bought and deboned it so that i can cook it anytime) yeah..don’t be surprised that my next menu here has got something to do with drumstick

The last two ingredients are, cucumber and bell peppers. Here, i roasted the bell pepper then finely chopped them. Same goes with the cucumber (no i didn’t roast the cucumber la…just finely chopped only). Lastly, i top with black sesame seed to give that contrast to the dish. There you go, one of my first dish that i come out since..since..the last that i publish anything here la..enjoy.


Chicken Pesto Pasta

December 11, 2008

dsc04841     dsc04843Pesto, i’m into pesto for now.hehe..still got a bit left after this dish. 1 simple ingredient. Just pesto. For some that doesn’t know what its made of, well, here it goes. The basic pesto sauce normally consist of basil, pine nuts and olive oil. Yes, you can make this your own. Simply blend all that ingredients in a blender. dsc04846For a change, you can substitute with other herbs such as rocket/arugula or even coriander. How you do it? Put the herbs and the pine nuts (to bring out the aroma of the pine nuts, simply toast it in an oven till it turn golden brown) in the blender and with the lit open, slowly pour in the olive to emulsify. Stop until you get a sauce consistency. 🙂 Pesto goes well with meat. And for that,as you already know by now that i’ve been eating chicken for everytime my mom went to market, she normally buy like more than a yeah.

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I marinate the de-boned chicken thigh with pesto and some seasoning for overnight and boy that chicken taste delicious i tell you. And i also noticed one thing, that the chicken cooks faster too. Do you know why? Hmm..well its because after overnight marinating with the pesto, the marinate slowly penetrate into the chicken fibers therefore opening up the fibers more allowing heat to cook thoroughly. Take for example, satay (malay style of chicken skewers). Obviously they marinate the chicken overnight right? otherwise it won’t taste fantastic isn’t it? And how long does it takes to cook that satay? not long right? You see my theory? hehe..:) Anyway its just my theory and i think it make sense. 🙂 hah!


So, to cook this, i simply pan fry it. You can use a grill-pan to get the grill marked on it, but i malas. i didn’t.. But anyway, its good enough and since i’m hungry at that time, so yeah. Quick and simple. For the choice of pasta, i chose spaghetti. Why? cause almost habis already..hehe so yeah finish it lo..hehe.. There you go, simple and yet, delicious. 🙂


Caramelize Chicken skewers

November 11, 2008

Remember i once said “cooking without a recipe”? hehe..well this is one of them. This is the combination of two of my favorite ingredients, chicken and onion. That’s all. Simple kan?hehe..What is so different in this dish is that i never use oil to cook. Instead, i use sugar. Yup, your rite..just sugar to cook this chicken. When sugar dsc04574reaches certain temperature (i.e the caramel stage) its very hot. And from the heat of the caramel, it cooks the chicken without the use of oil lo. 🙂 This method of cooking i learned many years ago, when my mum first bought this special type of cooking wok. That has a mini thermometer thingy on the cover/knob of the wok. And you can even cook pizza on that huh..hehe..i forgot how already..hmm


To start, i marinade the chicken. For this, i used a drumstick. You can use any part that you like, but the thigh part is the best for grilling or when you deal with dry heat. wink wink 🙂 So this time, i deboned it before i marinade it so that the marinade gets into the fiber for fast absorption. heh 🙂 . Then the onion, simple la, just cut into cubes and use about one or two keping for each skewers. Tips again, soaked the skewers in water so that when you grill it, it won’t burn or splintering. Heh! 🙂 Another thing you learn today kan?hehe..:)


dsc04585Now since i used sugar to cook this chicken, heat is the issue here. If the heat is too high, you’ll end up with a burn and bitter taste chicken. Therefore, be patience. 🙂 Once the sugar start to caramelize, that is when you put the chicken in. At this point, don’t kacau the chicken. Let it be for a few mins before you mess with it, otherwise you’ll end up with some chicken stick to the pan. heh :)There you go, another tip. wink wink 🙂 After about 4mins, flip it and then cover it. Let it kinda steam the chicken. From here, you’ll get the juices from the chicken and it mixes with the caramel, equals sweet sauce. 🙂 There you go, simple 2 ingredients to make this succulent and juicy caramel chicken skewers. Enjoy! 🙂 














Potato basket with stir-fry chicken

November 10, 2008

Happy Birthday to me…hmm..Instead of baking a cake for myself, i made this dish.hahha.. This is a simpldsc04545e combination of the food that i like to eat. The stir fried chicken with onions, bell pepper and some tomatoes. As for the potato..hah! confirm is my fav la tu..hehe..if you read the previous post, that i did something with potatoes? yeah..its the same..but this time i used a muffin mould to make this little basket. Not really that hard to prepare la (yeah rite..thats what i always said kan..hehe).

Well to start, i finely grate the potato and always make sure to squeeze out the excess water out of it before placing in the muffin mould. Preheat the oven at 200ºC and bake it until its golden brown lo. How long? About 15-20mins lo. heh. 🙂 Then once its done, let it rest before removing from the mould lo. Simple kan?..

dsc04544The stir fry. Lagi simple. Just sauté the garlic with the chicken that i’ve cut in cubes (yes, i know i should have cut it smaller kan?hehe..i was hungry have to do it fast lo..hehe) follow by the peppers, onions and some tomatoes (i left one only, so might as well put it in la..hehe ) Cook for a few mins then season with oyster sauce and some liquid for the sauce (nope,this time didn’t add soup/broth sebab mum didn’t cook any soup these few days..sigh..haha).dsc04549

dsc04564Once that is done, then put it all together lo. Gau dim.. 🙂 oh yeah, the kidney bean in tomato sauce. That one i didn’t cook it la..its from then can you also know that i like kidney bean i guess this makes a perfect marriage. Potato basket with stir fried chicken serves with kidney bean in tomato sauce. Enjoy! Eh got wish me happy birthday or not ?hehhe..if you did..many thanks..if u didn’t..hmm…nvm la.. sigh.. :p.

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Honey Roasted Chicken Pasta

October 3, 2008

Honey, oyster sauce, a dash of sesame oil, dry herbs (i used thyme) and garlic infused oil (yes..u know its my favourite kan..hehe). what i did different this time (yes, i’ve done this kind of marinade before but was with some lemon rind and juice) instead of just using oil and garlic, i saute the garlic and infused the oil with the garlic..pandai kan? know..its something different doing so, it’ll bring out the aroma of garlic into the marinade. But, when its cooked, the garlic taste was just a part of a sumptuous meal. The main character is the honey, which brings out the sweetness of the chicken as it caramelized in the oven. Now, since its roasted, obviously i use an oven to roast it’s the funny part. Have u ever watched those cooking show, that sometimes they stick they sauce pan into the oven and let the oven do its job?

Well, haha..i got a small oven, very small..u know those that can only fit, erm..well not a sauce pan obviously..hihi,, so what i did was, i just stick it in and cant really cover the oven..yup with my sauce pan in it. Roast about 20mins on a 200 degrees Celcius, then i remove the chicken and deglaze the pan ( cheh wa, deglaze konon, cakap macam a true chef kan?hehe of course with some stock that i have in my fridge ( you can use red wine or just water) and a touch of butter to thicken up the sauce.

Oh, i think i forgot to mention also (apa la, chef that also can forget..hehe)..what i did intially was, the chicken was marinated for about 4 hours ( of course if u can marinade it over nite, it’ll be great) and to start, i saute the mushroom with some butter then set it aside. Then i brown the chicken (skin side down) for a few mins only as this is not the main cooking process ba kan. Before i chuck the sauce pan into the oven, i put the remaining of the marinade into the sauce pan and let the chicken cook in it.

With the high and dry heat from the oven, you get the caramalization from the honey and as well as the flavours from the marinade, making this dish a sweet and savoury meal that goes well with any carbs (in this case i use angel hair pasta) serve with finely chopped fresh parsley. 🙂