It's been a long time since I last posted. Well, too much time has been spent on "farming" at Farm Town on Facebook, as well as researching on beauty products with my friend, Amy, who has just completed her beautician course and is going to start providing her home-based beauty services on a part-time basis. All the best to my dear friend.
After going to the new Safra Jurong gym two Sundays ago with H, we dropped by Jurong Point's NTUC Xtra. I bought Prima Taste's Rendang (Asian Dry Curry) paste as I have not tried it before and since it was on sale. We also bought the supposedly healthy antibiotic-free Sakura chicken that is only available at NTUC Fairprice supermarkets. At Chicken Rice Company's website, it mentions that Sakura chicken is a special breed of poultry originally from Japan that's known for its succulent and flavourful meat.
It's really very simple to cook and delicious. It was written on the pack that the recipe serves 5-7 persons. But H, mum and I almost finished everything, with H eating the MOST. So it must be really good.
Ingredients
Prima Taste's Rendang pack (it comes with 1 packet of paste and 1 packet of coconut premix)
1 Sakura chicken (chopped into small pieces)
180ml water (3/4 cup)
Method
1. Heat pot till hot. Add Rendang Paste and stir-fry for 2 mins on high heat.
2. Add chicken and stir-fry for 3 mins.
3. Pour Prima Coconut Premix and 180ml water into a bowl. Stir and mix well. Add mixture into pot and bring to boil on medium high heat. Stir occasionally.
4. Lightly boil on medium heat for another 12-14 mins. Stir occasionally while simmering. (Gravy should be slightly thick and glossy when ready.)
5. Serve with warm rice or bread.
(source: www.primataste.com)
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
09 July 2009
29 March 2009
Maple Chicken And Ribs
Bought some chicken drumsticks and ribs from Carrefour today for tonight's dinner. So I took the opportunity to try out Nigella's recipe. Here's my version because I do not have apple juice at home and I only marinated for about 2.5 hours.
Ingredients
4 pork spare ribs
3 chicken thighs, skin and bone still on
50ml mixed fruit juice (The original recipe requires apple juice)
1 tablespoon maple syrup
0.5 tablespoon vegetable oil
0.5 tablespoon soy sauce
1 star anise
0.5 cinnamon stick, halved
3 cloves garlic, unpeeled
Method
1. Mix all the ingredients together and leave to marinate in the fridge, preferably overnight.
2. Preheat the oven to 200°.
3. Pour the ingredients into a baking tray (making sure the chicken is skin-side up), place in the oven and cook for about an hour and a quarter, by which time everything should be sticky and glossed conker-brown.
25 February 2009
Roasted Lemongrass Chicken
Saw this recipe by Mrs Forrest Leong while searching for more lemongrass chicken recipes.
Ingredients
4 chicken thighs
3 stalks lemongrass, bruised (to be used for brushing thighs with oil)
2 Tbs cooking oil
Marinade
4 stalks lemongrass, ends trimmed and bruised
1 Tbs dark soy sauce
1 Tbs light soy sauce
2 Tbs oyster sauce
1 Tbs fish sauce
125ml water
Garnish (optional)
Cooking oil for deep-frying
2 stalks lemongrass, ends trimmed, finely sliced and fried
Method
1. Prepare this dish a day ahead or least 3 to 4 hours before serving.
2 Chop lemongrass finely. Heat a saucepan over medium heat. Add lemongrass and ingredients for marinade and bring to a boil. Remove from heat, cover saucepan with a lid and leave until completely cool.
3 When marinade is cool, transfer to a mixing bowl. Place chicken in to steep in the marinade. Leave for 3 to 4 hours or overnight in the refrigerator.
4 Preheat oven at 220 deg C.
5. Arrange chicken thighs on a baking tray. Dip bruised lemongrass stalks in oil and brush chicken thighs. Place thighs in preheated oven for 12 to 15 minutes.
6. Meanwhile, prepare garnish if desired. Heat oil for deep-frying, then deep-fry finely sliced lemongrass until crisp and golden brown. Set aside to drain well.
7. Remove chicken thighs from oven and place on a serving plate. Drain drippings from baking tray and serve as a dipping sauce. Serve immediately, garnished with deep-fried lemongrass, if using.
This article was first published in The Straits Times on September 30, 2007.
(Source: http://www.soshiok.com/articles/9602)
It's Yummy
Cooked this dish on Sunday. Mum said it is more fragrant than the one I did last week. Could be because I've marinated it overnight. Shall be cooking it again.
Ingredients
4 chicken thighs
3 stalks lemongrass, bruised (to be used for brushing thighs with oil)
2 Tbs cooking oil
Marinade
4 stalks lemongrass, ends trimmed and bruised
1 Tbs dark soy sauce
1 Tbs light soy sauce
2 Tbs oyster sauce
1 Tbs fish sauce
125ml water
Garnish (optional)
Cooking oil for deep-frying
2 stalks lemongrass, ends trimmed, finely sliced and fried
Method
1. Prepare this dish a day ahead or least 3 to 4 hours before serving.
2 Chop lemongrass finely. Heat a saucepan over medium heat. Add lemongrass and ingredients for marinade and bring to a boil. Remove from heat, cover saucepan with a lid and leave until completely cool.
3 When marinade is cool, transfer to a mixing bowl. Place chicken in to steep in the marinade. Leave for 3 to 4 hours or overnight in the refrigerator.
4 Preheat oven at 220 deg C.
5. Arrange chicken thighs on a baking tray. Dip bruised lemongrass stalks in oil and brush chicken thighs. Place thighs in preheated oven for 12 to 15 minutes.
6. Meanwhile, prepare garnish if desired. Heat oil for deep-frying, then deep-fry finely sliced lemongrass until crisp and golden brown. Set aside to drain well.
7. Remove chicken thighs from oven and place on a serving plate. Drain drippings from baking tray and serve as a dipping sauce. Serve immediately, garnished with deep-fried lemongrass, if using.
This article was first published in The Straits Times on September 30, 2007.
(Source: http://www.soshiok.com/articles/9602)
It's Yummy
Cooked this dish on Sunday. Mum said it is more fragrant than the one I did last week. Could be because I've marinated it overnight. Shall be cooking it again.
23 February 2009
Grilled Lemongrass Chicken
I just want to smell the sweet-smelling aroma of lemongrass in this simple and easy-to-make dish. H said it smells good. Taste good too because H ate most of it. Well, I will see if there are better recipes around as I still have another 3 stalks of lemongrass.
Ingredients
6 pcs of chicken thighs
1 stalk of lemongrass (cut into 1.5inch in length and smashed)
3 tbsp of maple syrup
3 tbsp of dark soya sauce
3 tbsp of light soya sauce
2 tbsp of oyster sauce
Method
1. combine all the above ingredients and marinate for a couple of hours
2. grill the chicken thighs in a bread-toaster or oven for 30mins (turn over the chicken thighs after 15mins)
3. remove the chicken thighs and transfer to a plate.
4. pour the excess marinade and juice from grilling the chicken into a pan and bring to boil to reduce the quantity (cornstarch mixture may be added to thicken the sauce)
5. remove the sauce from the heat and pour it over the chicken thighs and serve.
Ingredients
6 pcs of chicken thighs
1 stalk of lemongrass (cut into 1.5inch in length and smashed)
3 tbsp of maple syrup
3 tbsp of dark soya sauce
3 tbsp of light soya sauce
2 tbsp of oyster sauce
Method
1. combine all the above ingredients and marinate for a couple of hours
2. grill the chicken thighs in a bread-toaster or oven for 30mins (turn over the chicken thighs after 15mins)
3. remove the chicken thighs and transfer to a plate.
4. pour the excess marinade and juice from grilling the chicken into a pan and bring to boil to reduce the quantity (cornstarch mixture may be added to thicken the sauce)
5. remove the sauce from the heat and pour it over the chicken thighs and serve.
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