PAN FRIED HONEY CHICKEN

This fried honey chicken recipe is actually a roast honey chicken recipe.  As I didn't have enough chicken whole legs in my fridge, I used what I have to cook this.  Instead of baking, I used frying method.

The chicken is very tasty and it is fast to cook.  Goes well with plain white rice.

Ingredients

2 chicken whole legs - deboned and cut bite size pieces

Marinade Ingredients

1 tbsp ginger juice

1 tsp 5 spice powder

1/4 tsp salt

1 tsp light soy sauce

Seasoning Sauce

2 tbsp honey

1 tbsp light soy sauce

1 tbsp wine
1/4 tsp ground black pepper

3-4 tbsp water

1. Marinate chicken pieces with marinade for about 30 minutes or more.
2. Heat a non stick wok with 1 tbsp oil, pan fry chicken pieces until brown on both sides.
3. Add in seasoning sauce ingredients.  Bring to boil until the sauce is thicken.
4. Throw in some cut spring onions.
5. Dish up to serve with rice.
   
   
   
   

I'm submitting this post to the event Little Thumbs Up [March 2015 Event: Honey] organized by Zoe [Bake for Happy Kids] and Doreen [My Little Favourite DIY] and hosted by Joyce [joycescapade.com]

SPICY HONEY PRAWNS

Large prawns are always yummy-licious so long as they are fresh and not overcooked.  They can be cooked using various methods like steaming, pan fried, grilled or baked with various seasoning of your choice.

Today, I feel like having something spicy to go with rice and this is it.  Spicy pan fried prawns with honey.

In fact, you can marinate the prawns, skewered and grill them like kebabs for parties and gatherings.

Ingredients

300 gm medium to large prawns - trimmed

1 large onion - peeled and cut wedges

1 tomato - cut wedges

1 tbsp honey

100 ml water

2 tbsp oil

Seasoning [combined]

1 tsp each chilli paste and tumeric powder

1 tbsp fish curry powder

1/2 tsp ground black pepper

salt to taste

1. Heat a non-stick wok, add in 1 tbsp of oil, then the prawns.  Pan fry until prawns turned pinkish on both sides.  Push aside.
2. Add in remaining oil and seasoning paste, fry until aromatic.
3. Add in onions, tomatoes and stir fry to combine all the ingredients.  Add in water and honey, bring to boil until prawns are cooked through and gravy is reduced.
4. Lastly add in some spring onions, dish up to serve immediately.
   
   
   
   
   
   

I'm submitting this post to the event Little Thumbs Up [March 2015 Event: Honey] organized by Zoe [Bake for Happy Kids] and Doreen [My Little Favourite DIY] and hosted by Joyce [joycescapade.com]

EZCR#44 - HONEY ROSE FRIED CHICKEN

This is a lovely fried chicken dish. The chicken skin is crispy, meat is succulent and fragrant with a light sweet and sour sauce.

Preparation is simple. A healthy crispy fried chicken dish without using any oil for frying, served with lots of fresh vegetables as salad.
You can use a combination of tomatoes, zuchini and kiwi fruit too.

Ingredients

1 large chicken whole leg - deboned with skin intact, fats removed - marinate with some light soy sauce and wine

1 tomato - sliced

some mint leaves or other salad vegetables and fruits

Seasoning [mix together]

2 tbsp Apple Cider vinegar

2 tbsp honey

1. Heat up a non-stick pan without oil, pan fry chicken whole leg [skin side first] until brown and oil oozes out [about 10-12 minutes].
2. Flip over to fry the meat side until cooked and brown.  Test with a chopstick, if the liquid comes out clear, the meat is cooked.
3. Arrange sliced tomatoes and salad vegetables on serving plate.
4. Dish up crispy fried chicken, slice chicken and  place in the centre of plate over vegetables.  Remove excess oil, pour in seasoning sauce.
5. Bring sauce to boil until bubbly, drizzle seasoning over chicken and sprinkle some toasted sesame seeds.
6. Serve immediately.
   
   
   
   

I'm submitting this post to the event Little Thumbs Up [March 2015 Event: Honey] organized by Zoe [Bake for Happy Kids] and Doreen [My Little Favourite DIY] and hosted by Joyce [joycescapade.com]

BAKED TUMERIC BLACK PEPPER SOFT RIBS

After enjoying the awesome Oven Roasted Black Pepper Chicken and Baked Soft Ribs With Nam Yee, this is another roast meat dish that I tried  using freshly ground black pepper and tumeric powder.  Instead of chicken, I switch to soft pork ribs. 
This is a very meaty part of the pork ribs, not bony at all except for a strip of soft bone.  It is the part of meat just above the bony ribs and pork belly which is not fatty too. There is only 2 pieces of it from the left and right ribs.
The meat is very tasty and tender if well marinated and roasted.  No necessity to use meat tenderiser or cooking soda.

Recipe Source - Cooking Pleasure
Ingredients 

[serves 3]

1 piece meaty soft ribs 
some broccoli and sliced carrots - blanched before serving
Marinade [combined]
1 tbsp tumeric powder
1 tbsp freshly ground black pepper [I used 1 1/2 tbsp]
2 tbsp light soy sauce
2 tbsp wine
2 tbsp honey
1 tsp sugar
some salt or according to taste

1. Wash soft ribs with some salt and cornflour.  Knead well and rinse with running tap water until clean, then make a few slits in the meat [this helps the marinade flavour to the inner meat].
2. Mix together marinade ingredients and spread all over meat piece.  Massage it to coat well.
3. Leave to marinate in the fridge for several hours, best overnight in an airtight container.
4. Pre-heat oven to 200 degrees C and arrange the soft ribs on a baking tray lined with foil.
5. Bake for 20-25 minutes [middle rack].  Meanwhile, bring marinade sauce to boil with some water until thick and aromatic.
6. Turn oven function to grill [top heat] after 25 minutes, pour thick sauce over ribs and continue to bake for another 10 minutes.
7. Remove from oven and serve hot with freshly blanched veggies.
   
   
   
   

I'm submitting this post to the event Little Thumbs Up [March 2015 Event: Honey] organized by Zoe [Bake for Happy Kids] and Doreen [My Little Favourite DIY] and hosted by Joyce [joycescapade.com]

HONEY SWEET PLUM SAUCE FRIED CHICKEN

Chicken meat is one of the fastest cooking ingredient compared to other types of meat like beef, mutton or pork. It can be cooked in many ways, grilled, breaded, deep-fried/pan-fried, roasted, baked and boiled, etc.

Chicken is also a good source of niacin [vitamin B3] - which aids in metabolism; vitamin B6 - important to immune system and blood sugar level maintenance; biotin [vitamin B7] - which helps cell growth; and vitamin B12 - which is involved in nerve cell and red blood cell maintenance. It also contains iron [oxygen transport and cell growth] and zinc [immune system functioning and DNA synthesis].

Having shared this much of information about chicken meat, this is one of the many easy chicken dishes which I prepared with honey sauce.
Joyce has shared some nutritional facts about honey which is high in antioxidants, improve digestion and good for the skin etc.  Looks like this is a nutritious and healthy dish which we can prepare for our family.

 The chicken pieces can be deep fried or pan fried.  If you prefer crispy fried chicken pieces then you can cooked it using deep frying method.  I prefer pan-fried in a non-stick pan/wok as no oil or not much oil is needed to cook them.
Fragrant fried chicken in tasty sweet sauce.  It is appetising enough to go with rice and definitely suitable for the young and teenagers in the family.  Of course, the elders can once in awhile indulge in it, too.

Ingredients

[serves 2-3]

2-3 deboned chicken whole legs with skin

1 big onion - coarsely chopped

1 red chill or 2 chilli padi - chopped

1 tbsp toasted sesame seeds

Garnishing - some chopped spring onions

Marinade for Chicken

1/2 tsp of salt and sesame seed oil

1 egg white

2 tbsp cornflour [can omit if chicken is with skin on]

Sauce Ingredients [combined]

3 tbsp plum sauce

2 tbsp honey

1/2 tbsp sugar

1 tsp sesame seed oil

1. Chop chicken into bite size pieces or keep whole.  Marinate with seasoning for several hours.
2. Heat up wok with enough oil for deep frying in medium hot oil until lightly golden and cooked or heat up a non-stick wok without oil, pan fry chicken whole legs [skin side first] until oil oozes out and skin is golden brown. 
3. Turn over to fry the meat side until cooked and brown.  Dish up.
4. Using the same wok [remove excess oil], saute onions and chillies until fragrant.  Pour in the combined sauce, bring to boil until bubbly.  Return the fried chicken to the wok, mix well with the sauce.
5. Dish up and sprinkle sesame seeds and spring onions as garnishing.  Serve hot.
   
   
   
   
   

I'm submitting this post to the event Little Thumbs Up [March 2015 Event: Honey] organized by Zoe [Bake for Happy Kids] and Doreen [My Little Favourite DIY] and hosted by Joyce [joycescapade.com]

NYONYA SAVOURY SWEET RICE DUMPLINGS [PUAH KIAM TI CHANG]

Heard of this rice dumpling? Have you tried eating or making it?  I think most rice dumpling lover know about this Nyonya style 'chang'.

Before browsing through the recipe, I always thought that this kind of chang is more difficult to make than the Kiam Bak Chang. The rice has to be steamed first and moreover the some rice has to be coloured. Anyway, I took the time to slowly run through the ingredients and the steps. Looks easy so long as I can prepare the fillings earlier and the wrapping probably the next day.
So these are the ‘fruits’ of my 'labour'…..They not only looks nice but tasted good.  I'm very happy with the result.  My sis gave a thumbs up after trying one. 

The rice is soft, chewy and taste good with the aromatic savoury sweet filling. Making them small looks dainty but you can always increase the rice portion to make bigger dumplings and also to finish off the fillings.   My hubby says it is not necessary cos’ it is eaten as a snack rather than for a meal.  Perhaps, next time, I will double the rice portion so that there won’t be leftover filling and more rice to cover the filling.   I had leftovers - used up in the next post].

Recipe Source for my selected Cookbook for February 2016 – Nyonya Flavours [modified]

Ingredients
[makes 20]
40 dried bamboo leaves – soaked until soft and wiped dry
Hemp strings
2-3 blades of pandan leaves – washed and cut into 3 cm lengths
Ingredients for Filling
300 gm pork belly – skin removed and chopped coarsely
150 gm candied winter melon [tungkwa] – chopped
100 gm ground roasted peanuts
1 tbsp peppercorns
50 gm [8 cloves] garlic
20 gm [3] cekur ginger roots
4 tsp coriander powder
2 tsp salt to taste
2 tbsp sugar to taste
2 tbsp cooking oil

1. Blend peppercorns, garlic and cekur roots in a processor until fine and mix in the coriander powder.
2. Heat oil in a non-stick pan, sauté ground spice ingredients until aromatic. Add in pork and stir fry until well mixed.
3. Add in sugar and salt and a dash of water. Stir to combine and cook until meat is cook and tender. 
4. Add in the candied winter melon and continue to fry for a few seconds. Off heat and leave fillings to cool before adding in the ground peanuts. Set aside until required or refrigerate.
5. Note – this portion of filling is enough for 750 gm of rice. If using more rice, just increase the other rice ingredients proportionately.
   
   
   
   

Ingredients for Rice
500 gm glutinous rice
2 tbsp indigo blue colouring [extracted from the butterfly pea flower/bunga telang]*
* blend 30 blue pea flowers with some water in a blender, strain to obtain the blue coloured water enough to soak the rice
250 ml thick coconut milk mixed with 1 tsp salt

1. Wash glutinous rice until the water runs clear. Remove 160 gm of the rice to a separate bowl and soak it with the blue pea water enough to cover the rice. Mix well.
2. Soak both rice overnight in the water and drain before use.
3. Bring water to boil and steam the plain and blue glutinous rice separately for 1 hour or until rice is cooked and soft. I steamed them for 1 ½ hours.
4. Stir in 1/3 of the coconut milk to the blue rice and 2/3 of coconut milk to the plain rice. Continue to steam for a further 10 minutes. Fluff up before use.
   
   
   

To Wrap the Rice Dumplings

1. Overlap 2 bamboo leaves together and fold into a cone. 
2. Fill cone with 1 heaped tablespoon of plain glutinous rice and 1 tsp of the blue glutinous rice. 
3. Top rice with 1 tablespoon of the savoury sweet filling and cover with another tablespoon of plain glutinous rice. Top with a piece of pandan leave.
4. Fold the loose end of the bamboo leaves over the rice and wrap dumpling into a pyramid shape. Secure with a hemp string.
5. Repeat the process until you have a dozen dumplings in a bunch or until all the ingredients are used up.
6. Steam dumplings over boiling water for 30 minutes. Remove to cool.

I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray

I'm submitting this post to Little Thumbs Up event hosted by Sweet Home-Chefs with her February 2016 theme - Chrysanthemum and edible flowers organised by Zoe from Bake for Happy Kids and Mui Mui of my little favourite DIY,