Chocolate Eggs: Memory of Easter

Today is my last day of Easter break. Starting on Monday and so on will be busy with lots of cooking experiments to looking forward. The memory of Easter that I wanna keep this year is the Easter dark chocolate eggs, the Easter surprise from lovely hubby. I lately influenced by him to like dark chocolate than milk one. BTW, this chocolate is definitely yummy and smooth. Once you pop into your mouth, it will melting gently. I love it. Thanks sweet hubby:) Looking forward for more surprise next year...

Pork and Prawn Wonton: Some for now and save some for later

I always make wonton by myself, which most of the time I didn't pay much attention about the measurement of ingredients and just put some according to what I think. As the result, it's not consistent:) sometimes could be a bit salty and less taste. This time, I pay attention to weighting the ingredients and as far as we tasted, it's the best since I've made it many times. So, before I forget all the ingredients, I quickly keep it in the record for my future reference.
I prefer make the ground mince meat by myself cause I think the mince meat that sell in the butcher is mixed up with lots of fat. Therefore, I bought a piece of pork loin, trim off the excess fat, mince it using the meat mincer (if I make a huge of mince meat) or food processor for small amount of mince meat.
My fridge is fulled, so instead of add some open wrap wonton or mince meat mixture, I just wrapped it all in once, half cooked and freeze it. Surely I will need it soon when I'm rush and have little time to cook but still want to have a good food.


Ingredients:
150gr mince pork
75gr mince prawn
1 stalk thin spring onion, finely chopped
2 garlic, grated
2 cm ginger, grated
1 tsp lightly soy sauce
1/2 tsp salt
1/2 tsp white ground pepper
1/2 tsp sugar
1 tbs sesame oil
1 egg yolk, keep the white part for sealing the edge
1 pack wonton wrapper (make 28)

Directions:
Mix all the ingredients, combine well and set it a side for 15 minutes. Take 1 tsp of the mixture and spoon into the middle the wonton wrapper. Fold it into triangle, fold one more times and secure the edge with egg white.
Heat the steamer. Lay a baking paper into a dish, lightly brushed with veggie oil and put the finished wonton into it. Stem for 5 minutes. Lightly brushed the wonton with oil and keep it into plastic container, put into freezer. Thaw when needed.

Chicken and Fish Ball Vermecelli Noddle Soup aka Beehon kuah

Hubby got terrible sore throat. My dream of making deep fried tofu stuffed with veggie was gone for a while, so I just drooling when I saw Lia, posting pic of deep fried tofu in Facebook. Instead, I have to think of cooking something mild and gentle to cope with hubby's sore throat. My choice go to vermicelli noodle soup which I think is easy to make and satisfy everyone need. I need something hot soup to combat with chill winter and he needs something that easy to digest. So, here we go to:

Ingredients:

1.5 l chicken stock

2 garlic, finely diced

4 shallot, finely diced

3 tbs rice bran oil

1 tbs light soy sauce

1/2 tsp white ground pepper

2 tsp chicken stock powder (I use LKK brand)

1 tsp sugar

1 pack of fish ball (about 18-20 balls)

250 gr rice vermicelli, soaked in warm water for 5 minutes

2 eggs, lightly beaten, make an omelet and cut into strip 1 cm x 3 cm

4 bunch of bok choy

1 stalk spring onion, finely chopped for garnish

fried shallot

marinating:

150gr thinly sliced chicken breast

1 tsp light soy sauce

1/2 tsp white ground pepper

1 tsp rice wine vinegar

1 tsp corn flour

Direction:

Mix all ingredients in marinating and set aside for 15 minutes.

Heating the pan, pour the oil and sauteed the onion and garlic until aromatic. Drop in the chicken, stir and fried until lightly brown coated with the onion and garlic. Pour in the chicken stock and gently boiled. Put in all the seasoning: chicken powder, soy sauce, pepper, sugar. When it comes to boil, drop in the fish ball, sliced omelet, bok choi and noodle. Spoon into the bowl and garnish with fried shallot and spring onion. The whole cooking process takes about 30 minutes (with the boiled chicken stock ready to use). It serves 4 bowl.

Stir Fry Egg Noddle a.k.a Mee Goreng

Mee Goreng is one of my favorite food which I like to make when I'm not in good mood to cook or want something quick and healthy (I believe it's healthier than indomie goreng:)). Especially when my stomach is start singing and need a quick meal to stop the annoying noise. I always have plenty of stock dry egg noddle as well in my pantry which help me a lot when I need it.

Ingredients:

350 gr dried egg noddle

2 eggs, lightly beaten

150 gr prawn

100 gr chicken, thinly sliced

4 beef ball, thinly sliced

1 carrot, julienned

1.5 cup shredded cabbage

2 stalk celery, diagonal sliced

1 spring onion, cut into 1 cm

1 cup chicken stock

1/2 tsp salt

1/4 tsp ground white pepper

soy sauce

sweet soy sauce

1/4 cup rice bran oil

Marinating chicken:

1 tsp soy sauce

1/2 tsp sugar

1/4 tsp ground white pepper

Marinating prawn:

a pinch of ground white pepper

a pinch of salt

Spice paste:

4 garlic

2 shallot

2 roasting candle nut

1/4 tsp whole white pepper

Direction:

Mix all the marinating sauce and marinate chicken for 10 minutes or more. While marinating chicken, I can start work mortal and pestle to make the smooth paste, chop veggies and boil water for cooking noodle. Drain the cooked noodle and mix well with sweet soy sauce. Heat some oil in the wok to make scramble egg. put a side. Pour some oil, brown the chicken, add prawn and beef ball. put a side. Heat the rest of oil, cook the spice paste until aromatic, drop in the veggie, chicken stock, noodle, meat and egg. Mixed well and seasoned with soy sauce, sweet soy sauce, ground white pepper and salt according to taste. Serve with crispy fried shallots.

Chicken Karaage

Haven't make this dish for a while because I don't buy chicken thigh so often. Mostly, I like to buy chicken breast because it doesn't take much time to clean and take off the excess fat. As far as I know, usually in Japanese restaurants, they use chicken thigh to create this dish, so I want to follow them to create something close to authentic one:)

Ingredients:

200 gr chicken thigh, cut into strip

1 egg white, lightly beaten

some corn flour for coating

some oil for frying

Marinating sauce:

1 tbs tamari

1 tsp rice wine

1 tsp sake

1 tsp mirin

1 tsp grated ginger

1 tsp sugar

a pinch of ground white pepper

Salad:

1/2 carrot, julienned

1 cup shredded cabbage

Dressing:

1/4 cup ponsu sauce

1 tsp sesame oil

Direction:

Mix all the marinating sauce together and marinated chicken thigh for at least 1 hour. Dipped chicken pieces into lightly beaten egg white and coated with corn flour. Deep fry in hot oil until golden brown. Usually it takes about 2 minutes for both sides. Serve with mayonnaise and salad side dishes.

Green Tea Frappuccino

With 37'c weather, I always want to find something cold to beat the summer heat. Thinking for a while, what's the best to have. When I checked out my pantry, found out that I got plenty stock of green tea milk powder, so my choice go to green tea frappuccinno which is one of the easy and quick to make.

Ingredients:

6 tsp green tea milk powder

1 tsp green tea powder

1/2 cup warm water

2 tsp sugar

1 cup low fat milk

2 cup ice cube

Direction:

Dissolved sugar, green tea milk powder and green tea powder with warm water. Blend all the ingredients together. Serve immediately, topped with whipped cream and dust with some green tea powder. See, how easy is it..and it's finished within 5 minutes, express to make express to finish it:)

Betawi Chicken ala Chef Lonny

Searching on Google, come up with recipe from Chef Lonny. Since, it's just use simple ingredients and for sure it's available in my pantry, so I decided to try this recipe. I do recommend as it's really yummy, refreshing and surely, you will ask for more rice to finish it. Warning: it's best to have ASAP, don't keep until next day or you will loose the original flavour. So, better to cook according to your portion, as I only cook 1/3 of the recipe and serving for two.

Ingredients:

200 gr chicken breast, sliced.

100 gr AP flour

A pinch of salt

A pinch of ground white pepper

1 tsp Garlic powder

2 garlic, finely diced

2 shallot, finely diced

1 tsp ground coriander

sweet soy sauce

1 tsp sambel oelek

Lemon juice

some sugar

some oil

Direction:

Mix flour, salt, pepper and garlic powder. Coated chicken breast into flour mixture. Drain the excess flour. Quick fried into hot oil. Don't over fried or chicken will become hard and loose it's moisture. Put a side. Heat 1 tbs oil, sauteed garlic and shallot, add sambel oelek, ground coriander, sweet soy sauce, sugar and lemon juice. It will become a thick sauce, pour into the fried chicken breast and mix well. Serve immediately.