Chicken Orzo

2009 is coming to a close, I hope you guys have a wonderful holiday season.
Ezimeals would like to thank everyone for their support and encouragement.
Wishing you a Happy New Year ........2010.

Ingredients:

1pack of Orzo

Chicken stock

2 chicken drumstick, bones removed and cut into smaller piece

1yellow pepper, cut into cubes

1 stalk spring onions, cut into 3cm length

salt

1onion, cut into cubes

Teriyaki sauce

Olive oil

Method:

Grilling Chicken:

Marinate chicken with teriyaki sauce

Heat up grill pan and grill chicken slices until cook

Set aside

Cooking Orzo:

Boil orzo with chicken stock until desired tenderness

If stock dry up, add more stock

Remove orzo and set aside

Heat up non stick pan with 3 tablespoon olive oil

Stir fry onion and yellow pepper

Add orzo and chicken, mix thoroughly

Add salt to taste

Garnish with spring onions

Serve immediately

Emperer Chicken

Try this traditional herbal emperor chicken for this festive season. The fragrant smell of chinese herbs fills the air when you grill the chicken.

Ingredients:

5 whole chicken drumstick, cleaned, fats trimmed off

1 pack of A1 Emperor Chicken seasoning

Olive oil

Method:

Make a few slits at the back of drumstick

Rub Emperor chicken seasoning all over the drumstick, make sure the seasoning

goes into the slit area

Marinate for 2hrs

Heat up oven to 180 Celcius

Brush drumstick with olive oil and grill in oven till chicken is cook

Serve hot!

Big juicy Emperor chicken drumstick...try it

Chilli Grenouilles (Chilli Frogs)

Grenouilles - frogs in French. One of their favourite dish. Not all people take frogs, but frogs are good in Chinese saying it helps clean our blood. Its good to have it when your body feels heaty.

Ingredients:

5 Cleaned Frogs, cut into pieces

2 Onions, cubed

1 Stalk Spring Onion,cut into 3cm length

5 Slices Ginger

1 Tsp Salt

1 Tsp Cornflour

1 Tbsp Shaoxing Wine

2 tbsp Sugar

100ml water

3 Tbsp Oil

Small bunch of Thai basil leaves

5 Dried Chillies,cut into pieces,remove seeds

Sauce:

1 tbsp Dark Soy Sauce

1 tbsp Oyster sauce

Method:

Marinate Frogs with cornflour for 30mins

Heat up oil,saute onion, ginger and dried chillies.

Then add the frog, sauce, sugar, salt, water and cook for 3mins

Add spring onion,shaoxing wine, basil leaves and mixed together

Dish out and serve on the plate

Bacon Wrapped Chicken & Butter Rice

Ingredients:
3 whole chicken drumstick (bones removed)
3 slices streaky bacon
Olive Oil

Seasoning:
black pepper
salt
dry parsley
2 cloves garlic chop fine

Method:
Spread deboned drumstick and rub with seasoning
Roll up drumstick and wrap with bacon
Secure bacon with sticks
Pre-heat oven to 160 Celsius
Rub olive oil over drumstick before grilling
Grill for 20-30mins or until cook
As you grill, for every 10mins apply some olive oil
to prevent dryness and burnt on your bacon
Remove sticks before cutting to serve
























You can complete your meal with butter rice & tomato salad

Tomato salad recipe -
http://ezimeals.blogspot.com/2009/12/healthy-grill-chicken-tomato-salad.html

Butter rice

Ingredients:
3 cups cooked rice
1 egg
1 onion, chop fine
2 tablespoon butter
Salt

Method:
Heat up wok
Add butter, onions and stir fry till butter turn slightly brown
Add rice and mix thoroughly
Push rice aside to leave a space
Crack egg, cook, stirring, until they are lightly scrambled but not too dry
Then mix with rice thoroughly
Finally add salt to taste

(Tips: If you use salted butter, don't add too much salt later)




















A satisfying meal for Christmas!

Healthy Grill Chicken & Tomato Salad

This recipe is for folks who wants a healthy meal.


















Healthy Grill Chicken

Ingredients:
2 pcs chicken breast (fats trimmed off, washed & pat dry)
Olive oil

Seasoning:
Salt
1/2 tsp Lee & Perrie (@chicken breast)
nutmeg powder
pepper

Method:
Season chicken with salt and Lee & Perrie
Sprinkle nutmeg powder & pepper over chicken breast
Give a good rub to massage in the seasoning
Heat up grill pan
Before grilling, rub some olive oil over chicken breast
Grill chicken on both side until cook


Tomato Salad

Ingredients:

8 baby tomatoes, cut each into half
Garlic, chop very fine
1 tsp Dry Parsley
1/2 tsp dill
1/2 lemon juice
pinch of salt
Bunch of spring onions, chop fine

Method:

Mix everything together in a mixing bowl
Chill & Serve with Grill chicken

Prata Wrap

Most major supermarket you go, you can see this Hot & Roll kiosk selling prata wrap. Its good to come up with this kind of idea to make prata eating more interesting. I had it a few times and decided to have a go doing it myself.

Ingredients:

(Makes 5 wraps)

1 pack of Prata (5pieces)

1 pack of shredded mozzarella cheese

10 slices of honey baked ham

Mayonnaise

BBQ Sauce

Pineapple, cut into small strips

Method:

Heat up non stick pan

Slightly pull prata to make it bigger

(Frozen prata sold outside are slightly ticker & smaller than Hot & Roll,

thus we stretch it a bit.Careful not to over stretch as it will tear it)

Place prata on non stick pan and brown it on both side

Spread mayonnaise on prata, lay 2 slices of honey baked ham

Sprinkle cheese on top

Squeeze some bbq sauce over it

Fold in 1/2 and then fold again (see pic below)

For Hawaiian version, I add pineapple in it

Voila..you have your own version of prata wrap!

(Note: Remember to lower yr fire once prata turns brown,

else you'll burn your prata when you spread yr fillings)

Portobello Mushroom Chicken

Prego has a wide range of pasta sauce. Recently they come out with a new sauce, Portobello Mushroom Sauce. I had a try on it and found it to have strong portobello mushroom taste.
Try it if you like mushroom.


















Ingredients:
1/2 chicken cut into smaller piece
2 Onions cut into cubes
2 cloves garlic chop fine
Bunch of fresh parsley chop fine
Oil
1 Can of Prego Portobello Mushroom Sauce
1/2 cup of water

Seasoning:
1 tablespoon lee & perrie sauce
pinch of salt
1/2 teaspoon nutmeg powder

Method:
Season chicken with seasoning and let it marinate for 30mins
Heat up wok with oil
Fry garlic and onions until fragrant
Add chicken and stir fry
Add portobello mushroom sauce
Add 1/2cup water and mix everything together
Lower fire and simmer chicken till cooked
Finally add in chop parsley
Serve with Pasta, Spaghetti or Rice

Banana Walnut Cake

This is another version of Banana cake adapted from Aggie's recipe. It has walnuts in it. It makes every bite a crunchy effect. Once you have a piece, you'll want more...

Banana Cake recipe link here:

http://ezimeals.blogspot.com/2009/08/banana-cake.html

After you have mix everything together, add the following and mix.

1 1/2 cup of toasted chopped walnut

1 teaspoon banana essence

Note: Toast your walnut in oven for 1 minute. This will bring out the aroma of the nuts.

Fried Sambal Stuffed Fish

This is a authentic Chinese Hokkien dish, Fried Sambal Stuffed Fish. One of my favourite dish since small.

Ingredients:
2 mackerel fish

Sambal Paste:
2 fresh red chilies

10 shallots

5 dried chilies

1 tbsp belacan (shrimp paste)

2 cloves garlic

1 tsp sugar

1 tsp salt

1/2 tbsp tamarind juice

Method:
1. Clean and rinse fish with water.

2. Cut a deep slit from the back of the fish along the bone. Repeat the same on the other side.

3. Blend red chillies, shallots, dried chillies, belacan and garlic together

4. Heat up wok with 3 tbsp oil, add in sambal paste and stir-fry with low heat until aromatic.

5. Add tamarind juice and continue to stir-fry. Do not over stir fry, paste should be moist.

6. Season to taste with salt and sugar. Dish out and let cool.

7. Stuff the spice paste into the fish on both sides of the slit and also inside the fish stomach.

8. Heat up oil in a wok, deep fry the fish until cooked.

Serve hot

Ezi Orange Cake

This is a easy orange cake recipe that can be completed within an 1hr.

Ingredients:
125g butter, softened

¼ cup milk
¼ cup orange juice
2 eggs1 cup caster sugar
1½ cups sifted self-raising flour
2 tablespoon finely grated orange rind

Method :
1.Combine all cake ingredients and beat thoroughly for 3minutes
2.Pour mixture into a greased 20 cm x 10cm loaf tin
3.Slightly lift up tin and drop it back on table to remove air bubbles
4.Bake in centre of 160C oven for 20-30 minutes or until inserted skewer comes out clean
5.Turn into wire rack and allow to cool before slicing
6.Serve with a cup of hot tea

Cabbage, Carrot & Pork Balls Soup

How about a bowl of nice warm soup for this coming cold rainy days.









Ingredients:

300 grams of pork spare ribs

1/2 tbps peppercorn - slight press it with spoon

1/2 cabbage - wash & cut small

1 carrot - cut into cubes

20 pork balls

Salt

Method:

Bring to boil 3 bowl of water in a pot
Once boil, put in pork ribs and let it cook.
When cooked strain the soup, remove the fat completely by cooling and straining.
Boil the soup again and add cabbage, carrot & peppercorn
Boil till cabbage and carrot soft
Add in pork balls and boil for another 5mins
Add salt to taste
Serve hot

Note: Some pork balls are salty so don't add too much salt. Make sure you taste the soup first
before adding salt.

Korean Glass Noodles - Jap Chae

Sorry for the long absence, been away for a while to settle some urgent matters. Now I'm back with more recipes.

Here's a recipe using glass noodles, this is not the normal glass noodles, its Korean Glass Noodles.

Korean Glass Noodles are much thicker version and more tangy. Its available in all supermarkets for RM10 per pack. One pack can serve 4-5 people.

Ingredients:

Spring onions - cut into 3cm long

3-4 cloves garlic - chop fine

Carrot - cut into strips

200gms Dry prawns - wash and chop fine

1pkt of Korean glass noodles - soaked till soft

200gms beans sprout

Salt

2tbsp Soy Sauce

Pepper

Method:

Soak glass noodles in cold water till soft.

If you find it difficult to submerge glass noodles into water, use a bowl to weight it down.

Once soft it will turn transparent.

Heat up wok with oil.

Stir fry garlic, dry prawns & carrot strips till fragrant.

Add in glass noodles, and mix thoroughly.

Then add in spring onions, beans sprout, soy sauce & pepper.

Mix all together and finally add salt to taste.

Dish out and serve.

HOMEMADE "BAK KUA"

BAK KUA seems to be a 'must have' during great festivals like Chinese New Year. In Malaysia, it's easy to just buy this from the shops, as it's available in lots of places. But for us who live in Melbourne... BAK KUA is a luxury here! It's expensive, and does not taste as good as those in Malaysia. Thus, I've decided to make my own. Turns out...yummy. :P

Ingredients:

500g pork mince, with some fats

Seasoning:

1 1/2 tbsp fish sauce

1 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp shaoxing wine

3/4 cup sugar

Method:

Put pork mince in a big bowl. Add in seasoning.

Use chopsticks to stir in one direction until the meat becomes gluey.

Put some gluey minced meat on a piece of baking paper. Cover with a layer of cling wrap, and then roll it with a rolling pin, to 2mm thick. (Do not use aluminium foil as the meat would stick to the foil!)

Put baking paper with minced meat onto a baking tray.

Bake in pre-heated oven at 125'C for 20minutes.

After that, increase oven temperature to 180'C and bake for further 10 minutes. Keep monitoring the progress as it burns easily.

Take it out, and flip is over to another piece of baking paper. Bake for another 10 minutes at 180'C.

Once done, take it out to cool. And then cut into pieces.

Sam Pui Kai 三杯鸡

This is a Taiwanese delicacy. Love it when I first tried it in a Taiwanese restaurant in Desa Sri Hartamas KL, named Fong Lye. So I have been searching for this recipe and attempted it myself. YUMMY!

Ingredients:

3 pcs of chicken thigh fillet

1 tbsp cooking oil

1 tbsp sesame seed oil

1 tsp light soy sauce

1 tbsp dark soya sauce

50g basil leaves

2 tbsp tomato sauce

3 tbsp shaoxing wine

100g ginger slices

5 cloves of garlic (chopped)

1 tsp sugar (or rock sugar)

2 red chili for garnishing (optional)

some spring onion for garnishing (optional)

Method:

Heat up cooking oil, add the chicken thigh fillet and stir fry for 3 minutes. Dish out and set aside.

Heat up sesame seed oil, add ginger slices and garlic.

Add tomato sauce, light soy sauce, dark soya sauce and sugar. Stir to combine all.

Add chicken and simmer on slow heat.

Add the shaoxing wine (this must be done only with slow heat)

Let it simmer till the sauce thickens, add the basil leaves and stir fry.

Add red chili and spring onion for garnishing. Serve hot.

by Aggie

LOR MAI KAI (Malaysian Glutinous Rice with Chicken)

Lor Mai Kai is one of the favourite items while having dimsum breakfast. This is a Malaysian style glutinous rice with chicken, which tastes so good, when served with a pot of chinese tea.

Ingredients:

400g glutinous rice (rinsed and soaked for at least 5 hours or preferably overnight)

200g chicken thigh fillet, cut into bite-sizes

1 chinese sausage (Lap Cheong) (sliced)

2 chinese mushrooms (soaked and halved)

3/4 tbsp chopped garlic

1/2 tbsp chopped ginger

1 tbsp sesame oil

3/4 cup water

Seasoning:

2 tbsp oyster sauce

1 1/2 tbsp light soya sauce

2 tsp thick soya sauce

1 tsp Shao Hsing Hua Tiau wine (chinese cooking wine)

Salt and pepper to taste

3/4 tsp sugar

Method:

Drain soaked glutinous rice.

Heat sesame oil, fry ginger and garlic until fragrant.

Add chicken, mushrooms and seasoning.

Stir well, add glutinous rice and combine. Pour in water and stir until water is well absorbed into the glutinous rice.

Arrange a few slices of chinese sausage into each rice bowl. Spoon the glutinous rice into the bowl, press lightly with a spoon to flatten the surface.

Steam the glutinous rice over a medium heat, or in a steamer, for 40 minutes, or when the rice is done. Turn out the rice onto a plate, and serve while it's steaming hot. :)

*This can make 6 bowls of Lor Mai Kai.

by Aggie

Samurai Eggs

Konichiwa! This recipe is my own version of Deviled Eggs of the East. I called it Samurai Eggs. Give it a try, sure you would like it.




Ingredients:
6 Eggs
1 1/2 Tbsp Mayonnaise
1 Tbsp Wasabi sauce
pinch of salt
Black pepper & Parsley for garnishing

Method:
Boil eggs for about 4minutes
Remove and put in cold water to cool it down
Peel shell off eggs, cut into half and remove all egg yolks
Place egg whites on a plate
Mash egg yolks and mix mayonnaise, wasabi and salt until smooth
Use a pastry bag and pipe filling into egg whites
Garnish with black pepper and parsley
Voila...yr samurai eggs are ready


Note: You can chill for 1hr before serving

Teriyaki Herbs Chicken

This is something new, a Japanese teriyaki chicken with a twist - herbs added to chicken. It makes the chicken more flavourful.



Ingredients:
chicken drumstick - deboned
3 Tbsp teriyaki sauce
1 tsp dry parsley
1 tsp dill
1 tsp oregano
pinch of salt
1 tsp Lee & Perrie sauce
2 Tbsp honey


Method:
Make a few slits at the back of drumstick flesh
In a bag, mix all sauce, herbs, salt together
Add drumstick in, seal bag and toss to distribute marinate evenly
Set aside for 3hrs
Pre heat oven to 180C, place drumstick on rack and grill
Do not discard marinate sauce
5mins through grilling, add honey to remaining sauce
Brush over drumstick skin and continue grilling.
Few mins before chicken cooked, brush again, this time on
both sides.
Slice and serve hot this juicy succulent chicken meat.

Fish Egg Rolls

This is a very easy & nice dish with little ingredients. Good for those in a hurry to prepare few dishes for visiting guests.




Ingredients:
200gm fish paste
3 Eggs beaten
Spring onions chopped fine
Pepper

Method:
Heat up non stick pan
Pour beaten eggs and swirl pan to make into round crepe
Remove when cooked
Set aside and let cool
Repeat until egg finish

Once cool, take a piece of egg crepe
Spread fish paste thinly over one egg crepe
Sprinkle spring onion & pepper over
Roll it over (like sushi) and tuck ends in
Place on plate and cover with cling wrap
Steam for 8-10 mins till cooked
Slice into smaller piece and serve

Note: Do ask your fish paste seller if salt is added in it.
The one I bought already have salt so I don't add salt anymore.
Cling wrap is to prevent water from dripping onto eggs.
You can add red chili or carrot strips to make it more colorful.

Black Glutinous Rice

For those who love a taste of glutinous rice, this is a simple and yummy recipe.  

Preparation & cooking time: 1 hour

Ingredients:

100g lean pork meat, cut into little chunks

3 cups glutinous rice

6 pcs of mushroom, soaked and cut into stripes

0.5 cup dried shrimp

4 cloves of garlic, chopped

3 tbsp soya sauce

1 tsp salt 

hot water

4 tbsp oil

dark soya sauce

Method:

Soak the glutinous rice  in water overnight. Next day, drain the water and set aside.

Heat up oil, add in pork and stir fry.

Then, add in garlic, dried shrimp and mushroom.  Then,  continue to stir fry.

When the ingredients are 80% cooked, add in the glutinous rice. Add in dark soya sauce, soya sauce, salt, and continue to stir evenly, for about 5 minutes.

Dish out all the glutinous rice into a big plate.  Pour in hot water, sufficient to cover up to the surface of the rice.

Heat up water in a wok, and steam the glutinous rice on high heat, for 30-40 minutes.

Serve while rice is hot, with your favourite chili sauce.   Yum yum!  :)

by Aggie

Roti Jala Malaysia

Malaysia has a wonderful wide range of food. You can find mouth watering streets food and one of my favourite is Roti Jala.


Ingredients:
1 3/4 cup all purpose flour
1 1/2 cup milk (if you prefer creamier roti jala use fresh coconut cream)
1/2 cup water
1 egg
1/2 teaspoon salt
1/2 teaspoon turmeric powder

Tools:
Non Stick pan
Roti Jala Mold


Method:
Sieve the flour and set aside.
In a big bowl, mix all the ingredients well together and strain the batter.
Heat up non stick pan with medium heat and spray with olive oil.
Pour some batter into the mold and transfer the mold to the pan.
As the batter flows through the holes of the mold, make circular rounds to form the netty patterns (see pic below).
After the top is set and done or when the bottom turns light brown, remove the Roti Jala and fold it into triangle shape.
Serve Roti Jala with some curry.
I prefer mine with thick vegetable dhal curry.

Roti Jala with Dahl Curry

This makes a wonderful breakfast...

Sweet & Sour Fish with Pineapple

Ingredients:

2 pound fish fillet cut into smaller pieces (6-7cm long)

Flour for dusting

1/2 pineapple cut into cubes

1onion cut into cubes

3 Tbsp Sweet & Sour Sauce

3 Tbsp Chili sauce

1 Tsp sugar

1 clove garlic chop fine

Parsley

Fish Batter Ingredients:

2 cups plain pan cake mix

1 egg

1/4 cup olive oil

salt and white pepper to taste

Method: (Batter & Frying Fish)

Mix the above items (fish batter) together in a bowl and thin the mixture with water

Do not make the batter too thin

Heat up oil

Dust fish fillet with flour before dipping into batter

Deep fry until golden brown

Drain on paper towel

Method: (Sauce)
Heat up wok with some oil

Combine Sweet & Sour sauce + Chili sauce

Stir fry garlic until fragrant

Add Onions & Pineapple and stir

Pour in sauce, sugar

Bring to boil

Pour sauce over fried fish and serve hot

Garnish with some parsley

Tips: egg make batter crispy and dusting will make the batter stick to fillet

Steam Drunken Chicken with Mushroom

Ingredients:
2 chicken drumstick debone & cut into smaller pieces
3 Chinese dry mushroom soaked and cut into strips
2 Tbsp shaoxing wine
1 1/2 Tbsp soy sauce
Pepper
1/2 teaspoon sesame oil
3 cloves garlic chop fine
Spring onions

Method:
Arranged cut chicken pieces on a plate
Sprinkle cut mushroom, garlic over chicken
Pour wine, soy sauce, sesame oil over chicken
A few dash of pepper powder
Steam for 10-15 until chicken is cooked
Garnish with spring onions and serve hot over rice

Fermented Red Beancurd Fried Chicken (Nam Yue Chicken)

Nam Yue - Fermented Red Bean curd

Nam Yue has a very strong flavourful smell and can only be used in certain Chinese dishes.

Shops that specialise in soy sauce normally have Nam Yue on their rack. Its cheap , RM2 a

big bottle. This recipe is very easy, you just need couple of ingredients and you can make a

delicious fried chicken.

Ingredients:

8 chicken wings, separate wings from drumettes

(you might want to make a few slits on the drumettes)

3pieces nam yue + 1tsp of the sauce

1 1/2 Tbsp Chinese 5 spice powder

1 1/2 tsp sugar

1 tablespoon shaoxing wine

Method:

Mix all ingredients with wings & drumettes

Set aside for 2-3hrs for it to season
Heat up oil in wok (make sure oil is enough to cover whole drumettes/wings)

Make sure oil is hot before frying (you can see a bit smoke coming out if its very hot)

Deep fry by sets of wings and drumettes separately

Once turn brown, take it out

Serve hot

Stir Fry Pumpkin

Ingredients:
500gm pumpkin, remove skin & cut into cubes
Handful of dry shrimps
3 cloves garlic chopped fine
Spring onions
Salt
1/2cup water


Method:
Briefly wash dry shrimps
Heat up wok with oil
Fry garlic & dry shrimps until fragrant
Add in pumpkin & water
Stir to mix everything up and cover it to simmer until pumpkin is soft
Add salt to taste
(careful not to add too much salt as dry shrimps are already salty)
Garnish with spring onions


Tips:How to make spring onions curl up?
Cut spring onions into small thin strip and soak it in ice cold water
Within few seconds, it will curl up.

Home Made Chicken Burger

Ingredients:

500gms minced chicken meat

2Tbsp BBQ Sauce

1/2 tsp salt

1Tbsp Lee & Perrie Sauce

2onions chopped fine

Parsley chopped fine

1egg

1Tbsp corn flour

Method:

Mix everything into a mixing bowl

Take a handful of meat and roll it into a ball

Then use your palm to flatten it

Set it aside on top of a baking paper

Repeat until finish

Lay another piece of baking paper on top before laying another burger (see pic below)

Refrigerate for 2hrs

Spray some olive oil on burger before grilling

Serve it with lettuce, tomato, pickles,cheese & your preferred burger bread

Banana Cake

It's my first attempt to make this banana cake, and voila, it works with this simple recipe! :)

Ingredients:

1 tsp baking powder

1.5 cup self raising flour, sifted

3 large ripe bananas, mashed

2 eggs, lightly beaten

0.5 cup castor sugar, sifted

0.5 cup extra light olive oil

Method:

1) Pre-heat oven to 180'C

2) Mix the sifted self raising flour, castor sugar, and baking powder.

3) Make a well in the middle, pour in the mashed bananas.

4) Add in the lightly beaten eggs and olive oil. Stir it gently to mix all into a smooth mixture.

5) Grease a baking mould (rectangular shape or any shape you may like). You can also substitute it with a foil container and line it with baking paper. Pour the mixture into the mould slowly.

6) Make sure only half the mould is filled.

7) Bake in oven for 25 mins, or until a skewer comes out clean.

GOOD LUCK!

By Aggie

Pad Thai Noodles

I have been a super fan of Thai food since my teenage years. Decided to make this cuisine using a paste obtained from Woolworths supermarket. It's easy and yummy!







Ingredients: (serves 3-4)

1/4 onions (diced)

1/2 carrot

200g minced chicken

2 eggs

a handful of bean sprout

200g medium sized prawns

1 tomato

Rice noodles

3 tbsp oil

2 tbsp water

For Garnishing:

lime (cut into wedges)

crushed peanuts

chili flakes

parsley

Method:

1. Boil the rice noodles for 3 minutes and drain well. Leave aside.

2. Heat up oil in wok, add in onions and stir fry for 1 minute.

3. Add minced chicken and prawns and stir fry for 2 minutes to seal.

4. Add carrot and tomato. Stir fry for 1 minute, then move all to side, and add eggs. Stir to scramble the eggs.

5. Add drained rice noodles, and stir for 2 minutes on medium heat.

6. Pour in the Pad Thai sauce and stir evenly for another 2 minutes.

7. Finally, add bean sprouts.

8. Garnish with lime wedges, chili flakes, parsley, crushed peanuts and ready to serve!

By Aggie

Note: Woolsworth supermarket is in Australia

Portuguese Chicken

I got this seasoning when I was in Melbourne, not sure if supermarkets here in Malaysia has it. The outcome of the recipe reminds me of Nando's chicken.

Portuguese chicken with grill asparagus



Ingredients:
2 whole leg chicken drumstick, remove bones & make a few slit at the back of leg
1 bunch of asparagus, washed
Olive Oil spray
2 teaspoon honey for glazing
2 teaspoon lea & perrie sauce
1 teaspoon butter
Masterfood Portuguese Chicken seasoning


Seasoning of chicken:
Rub chicken with lea & perrie sauce, Masterfood Portuguese Chicken seasoning all over on both side of leg, make sure seasoning get into slit part
Set aside for 3hrs

Baking:
Preheat oven to 180C
Spray olive oil on top of chicken skin
Bake in oven for 15mins
After 10mins, glaze chicken skin with honey


Grilling Asparagus:
Heat up grill pan, melt butter and put in asparagus and grill for 2-3mins
Serve it over rice
(You can use the sauce dripped from baking to pour it over rice)


Grill Portuguese chicken with Seafood Spaghetti



Ingredients:

2 chicken breast, skin removed, make a few slit on the back part
Masterfood Portuguese chicken seasoning
1 teaspoon butter
1/2 pkt spaghetti
Squid, washed and cut into smaller pieces
Some lettuce
2 onions chopped into cubes
1 can of pasta sauce
2 teaspoon dry parsley
1 tomato chopped into cubes
2 teaspoon HP sauce


Seafood spaghetti:
Heat up pan with oil
Cook onions till fragrant
Pour in a can of pasta sauce
Add tomato & dry parsley
Finally when sauce is boiling add in squid and make a good stir to mix everything
Turn off heat immediately to prevent squid from over cooked


Seasoning & Grilling:
Seasoning chicken breast 3hrs before grilling with Portuguese seasoning & HP sauce
Heat up grilling pan
Scope 1/2 tsp butter and let it melt on top of each chicken
Grill chicken on both side till cook
Serve with seafood spaghetti & lettuce

Salad Week

Most of you in Malaysia who loves durians would feel sinful that you have taken too much durians for the past week. Well, its time to get back into shape and shed off some durian fats. Here's couple of salad that I made for the whole week that you can indulge in your diet plan.

Thai Mango Salad with Grill Chicken




Ingredients:
1/2 grill chicken chop into small pieces, remove bones
2 mango slice into cubes
1 bowl of mix pasta
1 tomato cut into cubes
2 bunch of baby lettuce
2 tablespoon Thai chili sauce
1/2 teaspoon fish sauce
1/2 lime or lemon



Method:
Mix chicken, mango, tomato, lettuce & pasta into salad bowl.
Pour in Thai chili sauce, fish sauce and lime & mix thoroughly
Serve immediately

Note:
Do not keep this salad too long as the lime/lemon & Thai chili sauce
will make the lettuce soggy.




Spiral Pasta Salad with Honey Glazed Ham




Ingredients:
1 pc of thick honey glazed ham, sliced into small cubes
(you can use any type of ham you like)
1 bowl of cooked spiral pasta
1 onions chop fine
1/2 lettuce chop fine
some sesame seed & black pepper
1 tablespoon low fat mayonnaise
1/2 lemon
1 tablespoon olive oil

Method:
In a salad bowl mix ham, lettuce, pasta, onions
Mix in thoroughly with mayonnaise, lemon and olive oil
Refrigerate salad before serving
Garnish with sesame seed & black pepper



I got this interesting Italian salad dressing called 'Salad Magic'. In fact, its really does magic without oil, cholesterol and 99% fat free. So what are you waiting for? Go grab a bottle.





Grill Squid with Mango & Italian Dressing Salad



Ingredients:
3 squid, cleaned and cut into ring
1 Japanese cucumber, cut into small cubes
1/2 carrot, grated short and fine
1 bowl cooked spiral pasta
1 baby butterhead
1 mango sliced into thin strips
Some sesame seeds & dry parsley
1 tablespoon fish sauce
1 onion chop fine
1/2 teaspoon sesame oil
pinch of salt
2 tablespoon Italian dressing sauce


Method:
Heat up pan with oil, fry onions until fragrant.
Quickly put in squid with fish sauce, sesame oil, salt and stir fry for 1/2min
(Do not over cook squid)
Dish it out and set it on some butterhead
Mix pasta, cucumber and carrot with Italian dressing sauce
Serve salad with squid and mango slices
Garnish with parsley and sesame seed
You can serve this salad as an appetizer for guests



I love mine mix all together and have it with some Thai fragrant rice...







One of my colleague ask me, how do you make kids eat vegetables? I know some kids don't like vegetables. It's easy...just make the dish looks like their cartoon show. Make shapes out of vegetables.



Tuna Salad with Bears & Stars...Weeeeee!



Ingredients:
1 can of tuna in brine (water), remove water and mash it up
1 stick celery slice finely
1 cup of boiled corn
2 bunch of baby lettuce
1 cup of pasta
1 carrot slice thinly (I use shapes slices to cut it, this makes it fun for kids)
1 tablespoon olive oil
1 tablespoon Italian dressing sauce
pinch of salt
some dry dill


Method:
Mix lettuce, corn, celery, pasta in a salad bowl
Add in olive oil, Italian dressing, salt and mix thoroughly
Serve with tuna on top and carrots
Garnish with dry dills