Baked Yoghurt Chilli Chicken

I baked the original recipe from Cuisine Asia but the family found it too bland for their liking. I had another go at it cos' I still had another cup of yoghurt sitting in the fridge. This time I adapted the recipe and added a couple more ingredients. Here's sharing with you what I did ....

Ingredients:

1 kg chicken parts

1 cup/tub plain yoghurt

1 tbsp chilli powder from Baba's

2 tbsp honey

1 tsp salt

1 tsp pepper

3 cloves garlic, chopped

Juice and zest from one lemon

2 nos. potatoes, sliced

Method:

Marinade the chicken parts for an hour or more with all the ingredients from above except the potatoes.

Place the sliced potatoes on the baking tray and sprinkle some salt and pepper over it.

Lay the chicken pieces over the potatoes and bake in a pre-heated oven at 200 degree C for about 30 minutes or till the chicken skin is golden in colour.

Serve the chicken with the potatoes and the gravy.

Mixed Fruits, Cream Cheese Buttercake

I came across this recipe from Yochana's Blog and decided to give it a try. I adapted it and the result was a less oily, moist and soft cake. This was what I did ....


Ingredients:

125 g butter
125 g cream cheese
185 g caster sugar
3 nos. eggs, slightly beaten
200 g cake flour sieved together with 1 tsp of baking powder

150 g mixed fruits of cranberries, golden raisins, orange peel, ginger peel soaked overnight in Irish Cream Bailey's

50 g chopped walnuts

Method:

Cream together butter, cream cheese and sugar till creamy.

Add in the eggs, one at a time together with a little of the sifted flour and baking powder.

Mix 2 tbsp of the flour into the Bailey's soaked fruits to prevent them from sinking in the cake batter during baking.

Fold in the rest of the flour, together with the fruits and the nuts.

Pour batter into an 8" square cake pan.

Bake in a pre-heated oven at 180 degree C for about 45 minutes. or till the skewer comes out clean of the cake.

Remove from oven and leave cake pan to cool on wire rack.

Cut cake when the cake is cooled or refridgerate cake before cutting.

Baked "BBQ" Chicken

I have been collecting all the little packets of chilli and tomato sauces that came from our MacDonald's delivery orders. I adapted a BBQ chicken recipe to make use of these sauces. So here's sharing with you what I did .....

Ingredients:

1 kg chicken parts

1 tsp chopped garlic

2 tbsp ginger juice

3 tbsp oyster sauce

2 tbsp honey

1 tbsp dark soya sauce

4 packets of garlic chilli sauce

4 packets of tomato sauce

Method:

Marinade the chicken parts with all the ingredients above for at least an hour.

Place them on a lined baking sheet.

Bake the chicken parts in a pre-heated oven at 200 degree C for 30-40 minutes or till the chicken skin turns golden brown.

Baked Rice 2

I had a tub of left over cooked rice and decided to do a baked rice with it. This recipe was easy cos' I used cooked rice instead of raw rice. It was good and dh also liked it.

Here's sharing with you what I did ......

Ingredients:

a tub of cooked rice enough to fill a 21 cm square corningware casserole
a tbsp of chopped garlic
3 tbsp of olive oil
1 tbsp of light soya sauce

a packet of Kelly's garlic sausage, sliced
a packet of Fairprice honey baked ham, sliced
a packet of Italian Mozzarella cheese, shredded
a can of Campbell Cream of Mushroom soup

Method:

Heat up oil and fry garlic till fragrant.

Add in the sausage, ham and cooked rice and stir till well mixed.

Add in the tbsp of light soya sauce and stir well.

Scoop the rice mixture into the casserole.

Pour the canned soup into the frying pot and dilute the soup with a can of water.

Simmer the soup for about 2 mins.

Pour about half the soup onto the surface of the rice mixture in the casserole dish.

Sprinkle the shredded cheese on the surface of the rice mixture.

Bake in a pre-heated oven at 180 degree C for about 30-40 mins or till the cheese browns.

Serve dish hot with a nice and refreshing salad.

Chicken Pot Pie with Puff Pastry

Over here is the final result of the Masak-masak challenge #3 organised at M4M Forum .
As I very seldom work with puff pastry, I had to do some research over the net to get an easy and workable recipe to bake with. This is the third time in my entire life handling puff pastry.

I baked the above to include the ingredients of puff pastry and a meat which is chicken here and also made a salad using canned peaches.
The salad is simply a bunch of Romaine lettuce, half a shredded carrot, a handful of chopped canned peaches and some chopped strawberries. The salad dressing is a combination of mayonnaise, honey mustard and relish with a tablespoon of honey.



Here's sharing with you the Chicken Pot Pie recipe.....

Ingredients and method:

One packet Sunshine Puff Pastry thawed out 2 hours before use.
Sprinkle some plain flour and roll out the puff pastry to 2 mm in thickness and then use the pie dish to trace out the surface. I managed to get 4 pieces and there were some extra left.

500 g fresh chicken thighs, cubed
Season this with half tsp salt , a tsp sugar, some pepper and a tbsp of apple cider vinegar.
Leave the chicken meat to marinade for about half an hour to an hour.

1 can of Campbell Mushroom soup
1 no. onion, chopped
1 small can of button mushroom, sliced
1 tbsp of garlic, chopped
1 cup of frozen mixed vegetable, thawed
3 tbsp of vegetable oil
3 nos. tomatoes, chopped

Heat up the oil and fry the onion and garlic till fragrant.

Add in the tomatoes and stir fry till all the tomatoes, soften.

Add in the chicken pieces and stir-fry them till 3/4 cooked.

Add in the canned soup and a little water, add in mushroom and mixed vegetables.

Simmer all the ingredients for about 5 minutes.

Scoop the pie ingredients into the pie dish.

Allow the pie ingredients to cool a little and then place a piece of the puff pastry over the pie dish.

Egg wash the surface of the puff pastry and then poke some holes on the surface using a fork or a knife.

Bake in a pre-heated oven at 200 degree C for about 20 minutes or till the puff pastry turns a golden brown.

Remove and serve.

Taiwanese Kimchi

I was blog surfing when I came across this kimchi. I was game to try making it cos' it seemed so easy to do and the ingredients were readily available. It's yummy and crunchy especially after a few days of refrigeration. The taste is simple and very asian.


Here's sharing with you the recipe ....

Ingredients (A)

half a medium size cucumber, shredded
1 no. red chilly, deseeded and julienned
half a medium size carrot, shredded
one quarter of a medium size white cabbage, shredded

Ingredients (B)

3 nos. cloves of garlic, minced
1/2 tsp salt
3 tbsp sugar
2 tbsp apple cider vinegar
1 tbsp sesame oil
2 tbsp fried white sesame seeds ( I left this out)

Method:

Combine ingredients (A) and (B) and refrigerate for a day before eating.

Chilled Oreo Cheesecake

Inspired by Hugbear in her blog when she made this I too went ahead to make one to celebrate my ds A's birthday. It turned out well and he liked it. The recipe is HERE .

Ultimate Double Chocolate Cookie

I attempted another challenge from Sweet and Simple Bakes and the recipe is from HERE .
This cookie is a winner in my home cos' my boys fell in love with it and couldn't keep their hands off the cooling tray. This is my first time baking such a dark chocolate cookie and I used some heart shape quinns to decorate them. It's a soft and sweet cookie. I believe I'll be baking this many times in the future :-)

Here's the ROUND-UP of these yummylicious cookies ....