Claypot (NOT!) Chicken Rice

Ingredients...

- 2 cups rice
- 1 skinless chicken breast & 2 chicken drumsticks
- 1 stalk scallion (chopped)
- 6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves)
- 1 small piece salted fish (cut into small pieces)
- 2 Chinese sausage (sliced) – optional
- minced garlic

Seasoning for chicken:
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon corn starch
- 1/2 teaspoon sesame oil
- 5 dashes white pepper powder
- 1/4 teaspoon sugar
- 1 tablespoon Shaoxing cooking wine (or rice wine)
- 3 inches ginger (peel the skin and chop into thin strips)

Seasoning for rice:

- 2 tablespoons soy sauce
- 1/2 tablespoon dark soy sauce
- 2 teaspoons cooking oil
- 1 pinch of salt
*the other easier way will be to cook the rice with chicken stock only, and add the dark soy sauce when serving.


How to...

1. Chop the chicken breast and chicken drumsticks into pieces.Add the chicken seasoning and mix well. Marinate for an hour in the fridge or overnight if possible.

2. Deep fry (or shallow fry) the salted fish and set aside.

3. Add the rice seasoning and cooking oil into the rice and start cooking the rice.

4. At the same time, heat up a wok with some cooking oil. Fry the garlic till fragrant. Add in the chopped scallions, chicken and shitake mushrooms until 3/4 cooked.

5. Add the chicken into the rice cooker when the rice is almost dry and continue to cook till rice is completely cooked.

6. Leave the rice cooker on “Stay Warm” for 15 – 20 mintues before serving.

7. Top the chicken rice with fried salted fish and serve immediately.


* Lazy Me, always throw in the shallow fried salted fish into cooked chicken mixture and dump everything into the rice cooker.


Pictures will be up when i remember to take the final product.
=p

Mini Chocolate Tartlets with Dark Chocolate Ganache

Ingredients...

Tartlets:
- 180 g desiccated coconut
- 100 g caster sugar
- 2 egg white, lightly beaten

1. Preheat oven to 140C
2. Grease a 24 x 5cm mini muffin pan.
3. Mix all ingredients in a large bowl.
4. Use 1 tbsp of the mixture, press in the hole of mini muffin pan to form a tart case. Repeat with the rest.
5. Bake in oven for 25 minutes or until golden brown.
6. Remove tart cases from pan and let cool on wire rack.



Chocolate Ganache:
- 250 ml thicken cream
- 100 g dark chocolate, chopped into small pieces
- 50 g butter
- 1 egg yolk

1. Heat the thicken cream in a saucepan until just below boiling point.
2. Stir in chocolate and butter until well mixed.
3. Let it cool for 5 minutes and then add the egg yolk. Stir and mix well.

Broccoli Beef

Ingredients...

- 3/4 pound flank or sirloin, sliced thinly across the grain
- 3/4 pound broccoli florets
- 2 tablespoons high-heat cooking oil
- 2 cloves garlic, very finely minced or smushed through garlic smusher
- 1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade:
- 1 teaspoon soy sauce
- 1 teaspoon Chinese rice wine (or dry sherry)
- 1/2 teaspoon cornstarch
- 1/8 teaspoon freshly ground black pepper

For the sauce:
- 2 tablespoons oyster sauce
- 1 teaspoon Chinese rice wine (or dry sherry)
- 1 tablespoon soy sauce
- 1/4 cup chicken broth
- 2 teaspoons black vinegar (or worcestershire sauce)


How to...

1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes

2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.

3. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.

4. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

All u need to is pair it with steaming white rice!


^^

Cream Scones with Chocolate Chunks

Ingredients...

- 2 Cups All-Purpose Flour
- ¼ Cup (50 g) Sugar
- 2 ½ tsp Baking Powder
- ½ tsp Sea Salt
- 3 ½ oz (100 g) Bittersweet or Semisweet Chocolate Chips or Chunks, coarsely chopped
- 1 ¼ Cups (300 ml) Heavy or Whipping Cream

Glaze
2 Tbsp Heavy Cream or Whipping Cream



How to...

With the rack in the middle position, preheat the oven to 425˚F (220˚C). Line a cookie sheet with 2 layer of parchment paper.


In a large bowl, combine the flour, sugar, baking powder, and sea salt. Mix the dry ingredients well with a whisk. Stir in the chocolate and make a well in the center and pour in the cream into it.

Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean.

On a lightly floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2 cm) thick. Using 2 inch (5 cm) round cookie cutter, cut the dough into rounds. Arrange the rounds on the baking sheet, leaving space between each one.

Brush the tops with cream and bake until golden brown, 12 to 15 minutes. Let cool on a rack, and serve warm or at room temperature.

mummy's call

so ♥ when mum called n asked me how i did for my driving test.
so sweet that she remembered.
so touched that she called.

her call stopped me from further impluse buying.
=)

"angry" tat my sister nv help me take test!!
=P