StirFried Boneless Chicken with Capsicums in Teriyaki Sauce

Chicken May 31st, 2010

One of the earliest dishes I tried out at Japanese restaurants was the Chicken Teriyaki. Lightly grilled and basted with the mildly sweet teriyaki sauce, the tender pieces of chicken always go well with steamed rice. Though I’ve seen the teriyaki marinade being sold at the supermarket shelves, I never got around to buying them until a few months ago – now that I have an oven at home.

I never knew that it was so easy to prepare a dish of oven-roasted chicken teriyaki to perfection but that would be a recipe for another day to share with you. For today, let me share with you what I attempted for the first time which resulted in a thumbs up from my wife 😀

Stir-fried boneless chicken with capsicums in teriyaki sauce may be a long name to pronounce but definitely short and easy to cook. Ingredients are simple and cooking time is minimal. I do think that this dish would be better if a couple of slices of onion are included but you won’t be disappointed even if you don’t have it. The capsicums themselves will give a slight robust taste to this dish, not to mention, a crunch to the otherwise tender pieces of chicken.

For the chicken, I chose the whole leg of chicken, completely deboned with skin removed. Breast meat may not be suitable as it is less tender. The skin is removed so that the dish will turn out less oily. Moreover, it would not be suitable to stir fry the chicken with meat intact. If you prefer to have the chicken skin on, roasting would be a better option. I never knew chicken teriyaki was so simple, and this recipe could even withstand the toughest restaurant reviews – it’s that delicious 😉

This is my quick recipe for Stir Fried Boneless Chicken with Capsicums in Teriyaki Sauce Read the rest of this entry »

Scallop Congee

Porridge, Seafood January 19th, 2010

Scallop Congee is one of my most oft cooked congee for weekend lunch. Okay, make it Scallop Porridge for those who are more familiar with the word porridge. Actually, it’s the same. And whichever name you call it, it will still taste as good though I suspect the word “congee” sounds much more sophisticated and refined to be used.

For this congee, I use dried scallops which I purchase from the wet market. You can get them from supermarkets and some chinese herbal shops or even, dried sea produce. I use those which are relatively small in size – perhaps about the size of half a pop corn as they are cheap and easy to cook.

In the picture above, the scallop congee appears white in colour. I have a habit of eating my scallop congee with an egg. What I would do is to break an egg into the bowl and pour boiling congee over it before giving it a good stir. The egg gives the congee a much smoother texture and definitely tastes better. Game for a bowl? 🙂

This is my recipe for Scallop Congee Read the rest of this entry »

Roasted Boneless Lamb Shoulder Roll

Lamb, Oven December 23rd, 2009

Christmas is just around the corner and I finally roasted it! I’ve always wanted to roast a lamb roll, boneless lamb shoulder roll to be exact, and last Sunday was the perfect opportunity for me to try this out. The boneless lamb shoulder roll was lying in the freezer and begging for a change in temperature from the freezing compartment to the oven which was just sitting across the kitchen.

It was an easy roast and I complimented the meal with baked potatoes and carrots. On the table were fresh garden salad, 3 varieties of pasta, mushroom pasta sauce and juicy jumbo sausages. Dessert came in the form of ice kacang and chocolate marble cheesecake. There were 9 adults and we were literally stuffed that night.

But the highlight for me that night was the lamb. It was my maiden roast and it turned out all right. Ingredients are simple and this is definitely something which a novice can try. I won’t say it’s an original recipe of mine as I got some ideas here and there and there are thousands of such recipes on the net. But it is definitely a tried, tested and given the thumbs-up recipe. Surprise your family and friends with this easy roast this Christmas!

This is the recipe for Roasted Boneless Lamb Shoulder Roll Read the rest of this entry »

The Ultimate Carrot Cake Recipe

Confectionery, Dessert August 11th, 2009

I was never really a fan of carrot cakes all these while probably because I never had any good experience eating a good carrot cake out there. Maybe the thought of eating a “vegetable” cake deterred me from wanting to try this out compared to chocolate cakes or cheese cakes. Anyway, not any longer ever since we got ourselves a Fagor oven in our new house. Carrot cake rocks! More so when it is topped with lemon cream cheese frosting and eaten slightly chilled.

My wife made this a couple of weeks back and I’m now a fan of carrot cakes. Moist and nutritious, this carrot cake is laden with freshly grated carrots, sweetened pineapples, oven-toasted walnuts and plump raisins. I think the best part that there is no mixer involved (with a little caveat that a mixer would be required to prepare the frosting). Just get yourself a big bowl and spatula and give it a good mix ala manual 😉

What makes this carrot cake so special that I have decided to call it the Ultimate Carrot Cake Recipe? Well, it’s been handed down from my mother-in-law to my wife, it tastes good as reported by many who have tasted this and most of all, one piece is never enough. Need I say more? 😀

This is my mother-in-law’s recipe for Carrot Cake with Lemon Cream Cheese Frosting

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