阿嬷 Potato 炒鸡肉 Potato Stir Fry With Chicken👵👵👵

As I am the youngest in my family, I grew up without having to do any house work at all, let alone cooking, don’t be mistaken, I don’t come from a rich family, on the contrary, my family is very poor. I grew up in a HDB flat that has got no bedroom at room, I guess I was a spoiled little poor princess! I pick up cooking from my mother-in-law in 1996, just before I was about to leave for Perth, so this is another dish that my Mother-in-law cooks often and is also one of my youngest son’s favorite dish.

Ingredients:
500g Chicken breast / thigh, cut into bite size
350g Potato, peel and cut into thin slices
4 cloves of garlic, minced
150-200 ml Water

Seasoning:
1 teaspoon Dark soy sauce
1 teaspoon Light soy sauce
1/2 teaspoon Salt
1/2 teaspoon oyster sauce
2 teaspoon Tapioca flour mix with 2 teaspoon water

Method:
1. Marinade chicken with 1 teaspoon each of salt, sesame oil and corn flour and 1/8 teaspoon of pepper
2. Soak the potato in water for 10 mins then drain well
3. Heat oil in the wok on medium heat and fry the potato till half cooked, dish up and set aside
4. Add 1 tablespoon of oil and fry the garlic till fragrant then put in the chicken and fry till it become white in color
5. Add in the water, potato and seasoning and bring to boil, when boiled reduce the heat and simmer till potato is soft and chicken is cooked.
6. Lastly thicken with tapioca flour mixture
7. Serve hot with rice.

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阿嬷肉煎蛋 Minced Pork Fried Eggs (Grandma Recipe) 👵👵👵

My Mother-in-law cook this dish very often as this is one of the dish that all the grandchildren loves. It is so simple and easy to make, it goes well with rice or porridge, sometimes we all do love some simple dish for a change isn’t it? And who says simple cannot be yummy?

Ingredients:
150g Minced pork
2 large eggs
11/2 teaspoon light soy sauce
1/2 teaspoon salt
1/8 teaspoon pepper

Method:
1. Put the eggs in a bowl and beat well

2. Add the remaining ingredients into the eggs and mix well, leave it to marinade for 15 mins

3. Heat oil and pan fry the omelette, using medium heat and fry till golden brown on both side

4. Remove to a serving plate. Serve with rice or porridge

Chicken Wings in Plum Paste🐓🐓🐓

This is a recipe given by a Neighbour of mine when I live in Singapore, I had cooked this dish countless time because it is simple and delicious, we had this again last night and everybody at the party loves it! You can grill it in the oven or throw in the BBQ. Last night I air fried some and grill some in the oven, and the winner is – air fried! Somehow, the air fried chicken wings not only looks better but also taste better!


Ingredients:
2 kg chicken wings
Woh Hup Plum Paste

Seasoning:
2 tbsp minced garlic
4 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp salt
1/2 tsp sugar
1 1/2 tsp dark soy sauce
Dash of pepper

Method:
1. Marinate chicken wings in seasoning overnight

2. Preheat oven at 200°C (Grill function – top heat only) .

3. Line a baking tray with rack and place the chicken wings on top of the rack.

4. Bake the chicken till both side lightly brown.

5. Remove from oven, apply plum paste on both side of the chicken wings and grill for another 5 mins.

6. Remove and serve hot.

OR you can air fry it at 180°C

Cajun Chicken Drumsticks

After I came back from my holiday, I ask my youngest son what did he cook when I was away, he told me he cook Cajun chicken. As I don’t really cook a lot of western food, I’m not that familiar with the spices. Since he like Cajun seasoning, I decided to look up recipe on the internet and experiment with it. I came across this recipe online, which is very simple and easy, this is an ideal recipe when you need something quick that requires little to zero preparation, in fact, 5 minutes of preparation time is all that you need to make these crispy Cajun Chicken Drumsticks. This recipe is always popular with my boys.

Ingredients:

1.2 kg drumsticks (about 6 to 7 drumsticks)

1/2 teaspoon pink Himalayan salt

30g butter

Cajun seasoning:

1 teaspoon pink Himalayan salt

2 teaspoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon white pepper

Direction:

Wash and drain dry the chicken drumsticks then rub 1/2 teaspoon salt all over the drumsticks

Stir together all the spices for cajun seasoning in a plate and mix well.

Preheat oven to 190°C Grill setting

Line a baking tray with baking paper

Rub the chicken with the cajun seasoning all over. Leave the meaty side with

skin facing up.

Put about 5g of butter on the top of each drumstick, on the part that is most

meaty. The butter will melt all over the meat and skin, keeping the meat juicy

and and make the skin crispy.

Grill for 15 minutes in the oven, then turn the chicken over and grill for

another 10min or till golden brown and cooked.

Serve immediately.

Butter Cauliflower Rice(Ketogenic diet friendly, Low Carbs, paleo, gluten free)

Last year October, I posted a cauliflower rice recipe and today I decided to give this recipe a tweet to make it more ketogenic friendly by adding coconut oil and grass fed butter. This cauliflower Rice is a rice substitution that is very easy to make, it is high in fats, low in carb, low in calorie, gluten free, paleo and diabetic friendly. It is also very very delicious. It can be eaten as a side alone or as a base for dishes like stir-fries, curries or use it for fried rice! If you are watching your diet, or thinking to cut down on rice, why don’t give this recipe a try.
Serve 2

Calories: 154

Net carbs: 3.7g

Fat: 14.1 g

Protein: 2.4g

Carbs: 6.2g

Fiber: 2.4g

Ingredients:

250g cauliflower, separated into florets

15g organic coconut oil

1/8 teaspoon pink Himalayan salt

15g Grass fed butter

Method:

Pre heat oven at 200°C
Line a large baking tray with baking paper
Cut the cauliflower into smaller florets, wash and drain well

Put the cauliflower into a food processor and pulse until the mixture resembles like rice 

Place the cauliflower onto the baking tray, sprinkle the coconut oil and salt and mix well, spread out evenly 

Bake for 6 mins, remove and give a stir, spread out evenly again
Bake for another 6-8 min, until the cauliflower is dry but not brown
Remove from the oven.
Spoon the cauliflower into a large serving bowl, add in the butter and mix well. Serve warm as you would like as rice.

Cauliflower Mash With Salmon (Ketogenic Diet, Paleo, Gluten Free)

My quest for healthy eating continues….. Today I crave for some mash potatoes, but I swap potatoe with cauliflower instead as trying to stay on a Low carbs diet. Who says healthy food cannot be delicious?? Will make this for family for sure since when I let my son’s have a mouth full to try and he says yum! 

Serve 1

Cooked weight for the cauliflower mash is 250g

Cooked weight for the salmon is 122g

Calories: 588

Fats: 47.3g

Protein: 29.8g

Net carbs: 6g


Ingredient:

200g cauliflower 

30g grass fed butter

1/2 teaspoon pink Himalayan salt 

130g salmon fillet (raw weight)

5g coconut oil – to pan fry the salmon 
Direction:

Marinate salmon with pinch of salt, dash of oyster sauce and sesame oil.

Steam the cauliflower till soft

Put the cooked cauliflower in a blender, add in the butter and salt and blend till mash, remove to a serving plate 

Heat pan with coconut oil and pan fry the salmon till cooked

Serve immediately 

Baked Hawaiian Chicken Thighs

 

Serves: 4

INGREDIENTS

8 chicken thighs with skin on

Pineapple slices to serve

Marinade
:

300ml pineapple juice

120g light soy sauce

4 tablespoon dark brown sugar

1 tablespoon tomato ketchup

1 teaspoon garlic powder

2 teaspoon sriracha sauce

INSTRUCTIONS

Pre-Heat oven to 200°C / Bake function
Add the marinade ingredients to a saucepan and bring to a boil, reduced heat and simmer till sauce thicken about 20 minutes, remove from heat and leave to cool.


Put the chicken in a large oven proof dish, skin side down and pour over the marinade

Put in the oven and bake for 25 minutes.


When the 25 minutes is up, turn the chicken pieces over and spoon more marinade over each one.
Cook for a another 20 – 25 minutes or until the chicken pieces are browned and cooked.


Remove chicken pieces onto a serving plate then skim the fats from the top of the cooked marinade, drizzle over the chicken.
Arrange pineapple slices on top and serve hot with rice.