Honey Roast Chicken and Honey Buttered Vegetables

1 whole fresh chicken  (fully thawed)

12 cloves garlic

2 tablespoon rosemary (pound lightly with garlic)

add to 1/4 cup butter

(This butter and herbs mixture rub under the chicken skin and inside the cavity).

1 lemon squeezed and rub inside the cavity and all over the chicken. 

2 big onions

2 carrots

1 stalk of celery

All these, cut in big pieces and put some in the cavity( including the lemon rind)  and the balance in a foil lined roasting pan.

Add 2 bay leaves for added aroma

olive oil

honey

generous amount salt and pepper

1/4 cup chicken stock

1/4 cup orange or apple  juice

Rub the whole chicken with olive oil and salt and pepper. Place on a hot grill pan and sear till nicely browned on both sides. Place the chicken on the vegetable bed. Pour in the chicken stock and juice in the pan. Drizzle some honey over the chicken.Wrap and seal the foil. Bake in the oven for 90 minutes. After 90 minutes, open the seal. Baste the chicken with its juice and continue to grill for another 30 minutes.

Serve with chicken gravy,
mashed potatoes and 



butter

and honey vegetables

1 onion (cut in squares or wedges)
carrots (cut steamed)
broccoli (steamed)
green peas
fresh chopped parsley
butter
1 teaspoon honey
salt and pepper
1 tablespoon olive oil

Heat olive oil and melt butter in it. Seasoned with salt and pepper and honey. Put in the onion and peas and stir for 30 seconds. Turn heat off. Put in the vegetables and chopped parsley.

My sexy double layered Chocolate Pudding

My daughter and I shared a really nice chocolate pudding at Pret The Manger in London. The experience inspired me to search for a recipe for chocolate pudding when I got home. Finally came up with this sexy double layered Chocolate Pudding which I could eat all day long if no one stops me...

1/2 cup cocoa powder

1/2 cup sugar

2 tablespoon cornstarch

2 cups milk

1 egg

1/4 cup semi sweet chocolate chips(put in less if you do not like it too bitter)

 In a pan mix the cocoa powder,sugar, corn starch and whisk in the milk. Simmer over medium heat until the mixture thickens. In a separate bowl, whisk the egg. Put in a  spoonfull of the hot chocolate mixture into the eggs to temper it. Mix quickly. Then add the egg mixture to the rest of the chocolate mixture. Mix in the chocolate chips and pour into individual glass.

The top layer is really the same pudding but with more cream. So to make the top layer simply repeat the recipe but this time add 2 1/2 cup milk and delete the chocolate chips. Pour over the first layer. Serve the pudding chilled and topped  with whipped cream if you like... :)) EASY PIZZY!!

My Special Mashed Potatoes with gravy

2 large Russet potaoes - washed, boiled with some salt

1/4 cup chopped onions

1 cup cream or evaporated milk

1/4 ( a little less if you are watching your weight) butter

1 tablespoon mayonaise

salt and pepper

chopped parsley

In a pan simmer the cream. Add in butter . Peel and mashed the potatoes. While it is still hot add in the onions and mayonaise. Pour in the hot cream and butter mixture and stir. Lastly season well with salt and pepper and chopped parsley.

Quick tip for the gravy - Simply dilute  3 tablespoon brown gravy powder in 1 cup of water and bring to boil. Add in more water if the gravy is too thick.

Chicken Kiev with mashed pottaoes and buttered peas

For the stuffing blend together and put in  a piping bag:

A handful of fresh parsley

6 cloves of garlic

4 ounces of butter

 Breading ingredients

Flour : seasoned with salt and pepper

breadcrumbs

eggs - beaten

oil for frying 

2 chicken breast 

Slit the breast . Pipe in the stuffing. Use toothpicks to weave closed 

Dip in the seasoned flour , then eggs and lastly breadcrumb. Pan fried with a little oil in a greased pan

or alternatively, you may bake it in the 195C oven for 20 min. Take out and baste over the top to give a crispy brown outside. Put it back into the oven (covered) for another 10 minutes to brown. serve with rice or mashed potatoes and may be some buttered peas.

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Egypt ~ The Sound of Freedom ~ Sout Al Horeya ~ صوت الحريه ~ Amir Eid

My Chicken Chop with my special sauce, cole slaw and garlic bread

This is my famous special Chicken Chop recipe with my special sauce and cole slaw ... which I am finally sharing!! . So do take advantage people.. :))

2 Chicken breast - Sliced in 2 or 4 drumstick (deboned and scored)- washed and towel dried

2 cups Bread crumbs (for best result make your own fresh ones)

2 cups All purpose flour

2 eggs

maggie seasoning

white pepper

salt

Oil for deep frying

1.Seasoned the chicken pieces with some white pepper and pinch of salt.

2. Crack eggs and beat in some white pepper and maggie seasoning

3. Heat vegetable oil for deep frying.

4. NOW THIS IS IMPORTANT! When you are ready to fry, follow these steps for breading:

Dip the chicken in egg first , then coat  flour , then egg again and last the breadcrumb.

5. Deep fry till golden brown. Remove and dry on paper towel. Serve with the special sauce below.

The Special Sauce

2 cups tomato sauce (use good brand like Kimball)

1-2 cups chili sauce

1/2 - 3/4 can of evaporated milk

same amount of water mixed with 1 tablespoon of corn flour

1/4 cup frozen mixed vegetables

1. Mix all the ingredients  (except the frozen vegetables) in a sauce pan and simmer until small bubbles form. stir always. 

2. Put in the frozen vegetables and simmer for a few minutes only. 

3. Remove from the heat. Pour over the chicken.

Coleslaw.

3 cups grated white cabbage

1/4 cup chopped onions

1/4 cup  grated carrots

1 tablespoon sugar

1 cup mayonaise

Mixed all the above up and chill in the refrigerator before serving

How to Make Croutons - Garlic Parmesan Croutons Recipe

Vanilla and Cinnamon French Toast with Vannilla Ice-cream

NOW HONEY.......TELL ME YOU'RE NOT SEDUCED ...........

 6 slices of white bread or french bread

(best with dried up day old bread simply because they soak-up the egg mixture much better)

egg mixture

2 eggs

2 scoop vanilla ice cream

1  tablespoon brown sugar

1 tablespoon cinnamon

1 tablespoon vanilla extract

Deep the bread into the egg mixture and leave them in for a few minutes each side to make sure they are completely soaked. Heat a little oil in the pan and melt some butter in it. Fry the bread a few minutes on each side until golden brown. 

Serve with vanilla ice-cream and, if you have a sweet tooth like me, with some pancake  syrup and a dollop of whipped cream too.. :)

Easy and snappy Thai Basil Fried Rice

I'm not really a fried rice lover but my girl is!. So ..researched for some great fried rice recipes and found this one which I really love. Very uniquely Thai.! Hmmm... imagine this ....the aromatic smell of fresh sweet basil ... Yum yum!!

4 cups cooked rice ( I suggest Thai fragrant rice)

1 chicken breast or cutlets - thinly sliced (sometimes I substitute with prawns too)

6 cloves garlic

2-5 bird chili (chili padi) - roughly pounded with the garlic

1 whole bell pepper (cut into strips and halved)

1 full cup of fresh basil

2 tablespoon of vegetable oil

2-3 tablespoon fish sauce

1 tablespoon sugar

 In a wok, heat the oil and put in the chili and garlic paste. Stir in the chicken meat and add the oyster sauce, fish sauce and sugar. Turn the heat on high.Add in the rice and the bell pepper. 

Just before turning off the heat put in the basil leaves and...

this one is with prawns ...

...... BOY!! 
....................... I AM TELLING YOU............
.................... JUST SMELL THE AROMA!!!

So...the next time you see those fresh basil at the market, grab a  bunch or two and put this up on the menu....

Taiwanese scrambled eggs in a croissant

Today I am going to share one of my favorite breakfast dish-Taiwanese scrambled eggs. A good nutritious breakfast goes along way for the kids, but the challenge is to get them to eat what is good for them!. Plain scrambled eggs is sometimes too bland ..try this one... a sure hit alternative!!

4 eggs (I suggest free range off course for a healthier option)

2-3 stalks spring onion

1/2 cup red bell pepper -diced (sometimes I put asparagus shoots too)

1 large tomato -diced

1 cube chicken stock (Maggie chicken stock is best even though any brand will do )

1 1/2  tablespoon sugar

2 tablespoon vegetable oil or olive oil

Crack the eggs and lightly beat with 1/2 of the chicken stock. In a frying pan heat 1 tablespoon oil. Pour eggs in and lightly scrambled for a few seconds only .Remove and set aside. Heat the remaining oil and put in spring onion to sweat. Add the bell pepper and tomatoes. stir and add the remaining stock and sugar. When the tomato and bell pepper caramelize pour the egg back in and mix. Stir for  a minute or so. Serve on its own with some garlic bread or over a nice soft croissant with some romaine lettuce as a sandwich. 

   


Don't forget a glass of fruit juice .....    Great on its own too.

A slice of papaya, kiwi , persimmons or dragon fruit to go with it in the morning would set you through the day....



I love my breakfast with a cup of Milo ( thick and creamy .. uu uummm...!!)

Shrimp Scampi Fettuccine and Romaine lettuce with orange vinaigrette dressing

This very simple recipe has a tangy lemony twist to it .. a nice change .. quick and easy!!

Fettuccine  pasta cooked Ala Dante 

30 prawns peeled and butterfly them 

1/4 cup  lemon juice

1 tablespoon lemon zest
4 oz butter
2 green onion
1 teaspoon capers
4 cloves garlic minced
1/2 cup any kind of sweet fruit  juice

fresh chopped parsley

In a pan, melt butter and add the green onion. Stir and add the garlic, Cook for 2 minutes and add lemon zest and lemon juice. Seasoned with salt and  pepper and add the prawns. (At this point you may add any hot sauce of your choice if you wish) Put in some fruit juice (apple or orange juice is fine. I even pun in lefover longan juice sometimes!!) . Reduce ,When the prawns change color ,turn heat off, add parsley stir and serve over pasta. If you like you may also put in pasta to soak in the sauce and then turn off the heat.

Romain salad with Orange vinaigrette

romaine lettuce

tomato wedges

Red bell pepper

carrot matchsticks

garlic bread croutons (see my recipe for garlic crisps)

For the dressing

In a jar combine the following and shake well

4 tablespoon orange juice concentrate

4 tablespoon virgin olive oil

2 tablespoon Dijon mustard

salt and pepper

shake well

Rich and creamy Coconut Cream Caramel

This one's dedicated to my good friend, Harry Toolseram, one who introduced me to the art of making basic creme caramel some 16 years ago or so. Thanks buddy! Off course my creme caramel has

evolved a whole great deal since. 

2 cups sugar

2 tablespoon sugar

2 tablespoon water

6 eggs

2 cups milk

1 cup thick coconut milk

3 tablespoon all purpose flour

1 tablespoon vanilla extract

1. Preheat oven to 325 degrees

2. In a sauce pan, melt 1 cup of sugar over high heat with 2 tablespoons of water without stirring until golden brown (I repeat... DO NOT STIR!!) about 3-4 minutes.

3. Once nicely browned, pour onto a 9 inch round cake pan (or individual remekins like the one above) to coat the bottom of the mold. Place in a water bath.

4. In a large bowl. whisk the eggs. Add the remaining 1 cup of sugar, coconut milk, flour and vanilla extract. Whisk to blend in all the ingredients. Pour into the molds.

5. Pop into the over in a water bath for about 55-60 minutes 
(Tip for water bath : Place the molds in a deep enough tray and put it in the oven. Then use a jug to pour water into the pan) Insert a toothpick to test doneness. Let cool and chill. Remove from mold and voila!!

New England Prawn /Seafood Chowder and Garlic Crisps

This chowder is quite filling and warming on the tummy. Great on a cold  rainy  day.

Once I invited my daughter's friends for dinner. They were a bit wary in the beginning (WHAT!? SOUP??!!)...but once they've tried it, they have been asking for more!. My thin crispy garlic crisps are always a hit!! They. always disappear faster than potato crisps.. great healthy snack alternative!   Mmmm..... wonder when I'm gonna have time to invite those wonderful kids again....

 

 

 

 

1/2 cup butter
2 large onions
2 stalk celery
1/2 cup flour
2 potatoes - diced

1can clam or 20 prawns/white fish meat such as Dory or cod and the juice
1 can of evaporated milk
1 teaspoon worstershire sauce
1/2 teaspoon thyme
1 teaspoon Italian mixed herbs
salt and pepper

In a saucepan, melt the butter. To this add in onion and celery. Do not brown the onion ( 5-7 minutes) till soft. Add the flour and stir into a rue. Take off the heat and continue stirring into a paste. Put back on the heat. Pour clam juice in and stir into a thick paste. Then pour in water, simmer and add the potatoes, milk, worstershire sauce, thyme and Italian mixed herbs. Stir often. When the potatoes are tender put in the seafood. Add hot water if broth is too thick. Bring to boil and simmer for another 5 minutes. Finally add salt and pepper to taste. Serve with garlic bread or bun

 

Garlic Crisps

Baguette -thinly sliced  ( day old baguette is best for easy slicing -use very sharp knife)

butter

olive oil

black pepper and salt

chopped parsley

Whip together equal amounts of butter and olive oil, some minced garlic, salt and fresh cracked black pepper corn and some fresh chopped parsley. Spread onto the baguette slices and toast in the oven  until golden brown.

 

My classic Oriental Chicken Salad

I had been making this salad since I was going to school in Denton. Loved it. Now it has become my daughter's favorite as well. Very delicious and very nutritious....

Oriental Chicken salad Dressing 

1 cup sugar
1 cup rice vinegar
1/2 cup olive oil
2 teaspoon sesame oil
1 teaspoon black pepper
1 teaspoon ground ginger
1 teaspoon salt
4 tspn soy sauce

Mix all of the above on a jar. Close it tight and shake well.

Chicken breast - steamed and diced and mixed with a little of the dressing

spring onions

Chinese water chestnut-diced

Romaine lettuce

celery

carrots -grated or cut into matchsticks size

tomato wedges

chow mein noodles 

Mix all the vegetables with the chicken and dress with the dressing. sprinkle crispy chowmein noodles over the salad.

Singapore Chili Crab

 

I was curious as to why this dish was so popular ..so did some research and compared a few different recipes and came out with this one.. Now, I'm a great fan of Singapore Chili Crab as well!..

4 - 5 fresh crabs -cleaned and halved. Keep the shells as well. Break the claws a little
1. Blend the following:
2 large onions
8 bird chillies (cili padi)
4 cloves garlic
1/2 inch ginger
2 pc candle nuts (buah keras)
1 square in shrimp paste
 Heat up some vegetable oil in a wok. Put in the above mixture. Add in the following :
1-2 tablespoon chili paste,
1 can tomato paste
4 tablespoon chili sauce.
vinegar and soy sauce to taste.

 2. Simmer and add :

 3 tablespoon brown sugar

2 table spoon white sugar. 

 3. Add in the crabs . still until cooked. Put in :

  corn starch slurry (thick mixture of corn flour and water)and 
2 egg yolks - beaten. 

 4. Stir and its ready! Garnish with some chopped coriander leaves. Great eaten with steam buns. I bought those lovely plain potato buns and soaked all the gravy up with it ...Yum Yum!!

My Carrot Cake with cream cheese topping

Friends have been asking for my carrot cake recipe.. so here it is....

The cake is special because it is not too sweet.... 

2 cups self raising flour
1 1/4 cups sugar
1 1/2 cups canola oil
4 eggs
2 teaspoon ground cinnamon
2 cups of grated carrots

Combine and mix no 1 -5 above for about 30 seconds. Then mix in the grated carrots . Sometimes I also add in chopped pecans at this point.

Line 3  9in pans with parchment paper and and divide the batter equally in the pans. Bake in a 350 degrees oven for about 40 minutes. When a tooth pick inserted comes out clean the cake is done. Remove from oven and let them cool on racks

Cream Cheese frosting 

250 gm cream cheese
1 cup icing sugar
1 1/2 teaspoon vanilla extract

Frost top of first and second layer and frost all over the 3 layer cake. Chill and serve.

Honey Mustard Chicken with White Rice

Yesterday tried this new recipe for dinner.. turned out quite yummy ..the tangy mustard and slight sweetness of the honey really complement each other ..

Chicken breast (cut in strips)
1/2 onion -diced
1 cup broccoli florets (steamed), some green peas , 1/4 red capsicum
(or you may use frozen mixed veges)
1 can cream of chicken soup
same amount of milk
1-2 teaspoon french mustard
1-2 teaspoon honey
Italian mixed herbs, salt and pepper.

1. Mix the can of cream of chicken soup with the honey, mustard ,milk, pinch of salt , pepper and Italian herb. Mix well and set aside

2. Coat hot pan with some olive oil and stir in the diced onion. Put in chicken strips and stir fry for till it changes colour and cooked through. Seasoned with a little salt and pepper.

3. Put in the vegetables and stir for about a minute or two

4. Pour the wet ingredients over the chicken and let it simmer for  about 4-5 minutes.

5. Serve over hot white rice

Some of my cooking

These are some of my cooking that I have compiled so far. Some friends have been asking for the recipes.. so I will try to start putting in the recipes for these dishes.