Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts

Monday, October 14, 2013

Japanese Chicken Curry


Japanese Curry Chicken

Another simple and delicious meal. My girls gave 2 thumbs up for this dish...hehehe!! 

I used store bought curry roux. There are 3 types, mild, hot(spicy) and very hot(spicy). I chose  the hot(spicy) , and it tastes just right , not too spicy.
I served this dish with soft boiled egg....yummm...

Here's the recipe from justonecookbook , which I made a slight changes.

Ingredients:
1 lb boneless chicken thigh
Japanese Curry Chicken
Salt
Freshly ground black pepper

2 carrots ( cut into rolling wedges )
2 onion  (cut into wedges)
1-2 potatoes ( cut into chunk bites)
1/2 tbsp ginger ( grated)
2 cloves garlic  ( grated or chopped)
1 litre water
1 apple ( peel and grated)
1 tbsp honey
2 tsp salt ( I omit this)
200 gm store bought Japanese curry roux ( I used 100 gm only)
1/12 tbsp soy sauce
1 tbsp ketchup

Method:
Rinse the chicken and pat dry with paper towel. Discard extra fat and cut it into bite size pieces.
Season the chicken with salt and black pepper.
Peel and cut the carrot in rolling wedges, and cut the onion in wedges.
Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.
Grate the ginger and crush the garlic.
Saute the onions in a large pot until they become translucent.
Add ginger and garlic.Cook till fragrant.
Add in chicken and cook until the chicken changes color.
Add carrot and mix.
Add water and bring to boil.
Peeled the apple and grated it into the curry.
Add in honey and simmer uncover for about 20 minutes.
Add in potatoes and cook for about 5 minutes, until the potatoes are tender.
Add in the curry roux and stir, let the roux dissolve.
Lastly add in soy sauce and tomato ketchup.
Serve with hot steamed rice.

Japanese Curry Chicken

I am submitting this post to Asian Food Fest Japan Month hosted by Alan of Travelling Foodies

Friday, October 11, 2013

Chicken Teriyaki

Japan Chicken Teriyaki
Chicken Teriyaki with poached egg and cherry tomato.

Normaly, when eating out at Japanese restaurant, I'll order this dish , it's my favourite. I like the char on the skin, so fragrance and the sauce. The sauce are heavenly delicious, and I always do hope they serves more sauce...:p...
This month is a Japan Month for Asian Food Fest, hosted by Alan of Travellingfoodies ,and I'm thinking why not make some chicken teriyaki ?! And also in the post, Alan provide some Japanese food links, and I choose the easiest one...from norecipe blog . It is easy and yet so delicious!! I serve this teriyaki chicken with poached egg and some cherry tomatoes.

Here's  the recipe from norecipe

Ingredients:
Japan Chicken Teriyaki
1 chicken leg with skin on and deboned (about 12 ounces)
1 tsp grated ginger
1/4 salt
2 tsp vegetable oil

1 tbsp sake

For the sauce :
1 tbsp mirin
1 tbsp sake
1 tbsp soy sauce
1 tbsp honey

Rub the ginger and salt into the chicken and let it sit for at least 30 minutes
After it's marinated, use paper towels to dry the chicken as best as you can, removing any excess ginger pulp.
Heat oil in a heavy bottom frying pan over medium heat.
Place the chicken skin side down in the pan and fry until golden brown on one side.
Flip the chicken, the add 1 tbsp sake and quickly cover the pan with a lid for about 5 minutes.
Prepare the teriyaki sauce, stir to combine.
Remove the lid and drain any remaining liquid and oil. Use paper towel to soak up any excess oil.
Turn up the heat to high, then add the teriyaki sauce.
Let this mixture boil, while flipping the chicken repeatedly to coat evenly.
The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken.
Slice and pour the remaining teriyaki sauce over the chicken

Japan Chicken Teriyaki

I'm submitting this post to Asian Food Fest Japan Month hosted by Alan of Travelling Foodies .



Friday, November 4, 2011

Sweet and Sour Crabs


Every year , I celebrated my daughters birthday at Pizza Hut restaurant as Hawaiian stuffed crust pizzas are their favorites, but this time my youngest daughter ask for crabs for her birthday.
Oh my, CRABS??!!! Easy to cook, but hard to find!! I don't know why, but it's very hard for me to find live crabs.
Early in the morning, after dropping them to school, I searched for crabs,I went 2 wet market to find, but couldn't find any....haiz.....asking around, and finally one of the fishmongers told me where to get......and voila...here it is.....

This sweet sour crabs were so delicious, we ate it with toasted bread, so yummy :) But the sauce seems not enough for us, next time I'll double up the sauce.
I used grated garlic and ginger, cause I wanted the gravy to be smooth, I don't like to bite the chopped garlic and ginger.

Here's the recipe:
4 crabs about 1.5kg
Oil for deep frying
some cornflour
11/2 tbsp grated garlic
11/2 tbsp grated ginger
2 eggs, lightly beaten

Sauce:
2 tbsp oyster sauce
1/2 tbsp soy sauce
6 tbsp tomato sauce
3 tbsp chilli sauce
4 tbsp sugar
1 tbsp white vinegar
1/2 tsp salt or to taste

Method:
Put the live crab into a plastic bag, tie up the bag, then put in freezer .Freeze it for about 45 minutes to 1 hour.
Take out and wash clean, I'll show step by step.
Put all the cleaned crabs into colander, let the water drips off.
Heat a wok with oil,toss the crabs with some cornflour.
Deep fry the crabs, until they turn red, and cooked. Dish and drain.
Leave about 2 tbsp oil in a wok, stir-fry grated ginger and  garlic until aromatic.
Add in the sauce, let the sauce boils, then add in the fried crabs.
Lastly thicken with eggs.Dish up and serve.


4 crabs costed me RM 40.00. Female crabs have smaller claws and more thorns on their claws,while male crabs have big claws.Why am I buying female crabs?? Because we wanted the crabs eggs, but unfortunately, these crabs don't have much eggs as we had expected.
Cleaned these crabs with brush.
 This is a female crab, see the eggs(red color)!!
 I used scissors to snip off these thorns.
There you go, in the colander.
 Toss some cornflour and ready for deep frying.
 Deep fried crabs.
 Stir fry the grated ginger and garlic.
Add in this sauce.
 And...Voila...here's the Sweet and Sour Crabs.Will cook this again...lol
 

Friday, August 19, 2011

Fruit Tart With Egg Custard Filling



I like to try new different recipes.Same goes with this tart shell.Although I got my favorite tart shell recipe here , I still like to try other version.
Both making methods are different.The taste? , quite same....lol.
I've made fruit tarts before, before I started my blog. I used whipping cream and instant custard for the filling.I'll share the recipe, if I make it again, I will.....
At the moment I'll share this recipe.
And for this version,it's a little eggy for me.But ,for those who like egg, can try this.


Here's the recipe from Think Out Of The Shell, Chef Gina Tan
Ingredients:
For Pastry:
130 gm butter
65 gm icing sugar
250 gm plain flour, sieved
30 gm egg

Method:
Cream butter and icing sugar until fluffy.
Add in egg and sieved flour until dough is formed.
(Here, I rested the dough for 6 hours in fridge,need to ferry the kids in and out,then dinner.I started to bake after my dinner.)
Take the dough out from fridge,thaw it.
Press the dough into tart moulds and bake in preheated oven at 180C for 15-25 minutes or until cooked.
Take out from moulds and let it cool.Store it into airtight container.

Custard filling:
5 egg yolks
30 gm brown sugar
1 tsp cornstarch
80 gm low fat milk
1 tbsp butter( 15 gm)

Method:
Mix egg yolks , sugar and cornstarch, whisk until creamy.
Add in milk and butter.
Cook the mixture over low heat , keep stirring until it becomes thick.
Set aside, let it cool.

Fruits for topping:
Blueberries, strawberries,raspberries, or any combination of tropical fruits.

To assemble:
Fill the custard into the tart shells.
Keep in fridge for 30 minutes and top with fruits.
Serve.

I'm submitting this post to Aspiring Bakers # 10 : Easy as Pie ( August 2011), hosted by Janine of Not the Kitchen Sink.