Wednesday, February 9, 2011

Ezy Chicken Chop


2 chicken thighs, deboned and pounded to medium thickness
Flour, for dusting
2 eggs,beaten
70 g breadcrumbs
Oil for cooking

Soy sauce
Worchestershire sauce
Black pepper

Mushroom sauce (optional):
1 onion, sliced into rings
50 g button mushrooms
1/2 cup chicken stock
2 tablespoon butter
Salt and pepper to taste
1 teaspoon cornstarch

1. Marinate the chicken thighs in soy sauce, worchestershire sauce and black pepper for 3 hours or overnight. Remove from marinade and pat dry .
2. Dust the thighs in some flour, shaking off the excess flour.Dip in a bowl of beaten egg and then roll in breadcrumbs.
3. Heat some oil in pan and fry the chicken thighs on both sides until brown.
4. For the mushroom sauce:
Sauté the onions in butter until it is soft. Add mushrooms and sauté for a few minutes. Add the chicken stock then stir in the cornstarch. Cook until the sauce thickens, season with salt and pepper and pour over the chicken.

Chicken Rendang (Dry Chicken Curry)

Ingredients :-

10 shallots
4 cloves garlic
2 stalks lemon grass/serai, smashed for flavour
1 cm ginger
1/2 tsp salt or to taste
sugar to taste
lots of pepper
1 tsp chili paste or 3 fresh chilies or (bird's eyes chillies more spicy)
1/2 tsp turmeric
500g chicken, chopped (or mutton, beef, cubed)
1 cup coconut milk

2 kaffir lime leaves
1 turmeric leaf
1/4 cup oil
1/2 cup pounded kerisik (dry roasted dessicated coconut that is golden brown and very fragrant)

Method :-

1) Blend onion, garlic, ginger, salt, turmeric and chili paste until smooth.
2) Heat oil in wok and add blended mixture. Stir fry for 5 minutes or until paste separates from the oil.
3) Add chicken and stir fry for 5 minutes.
4) Add kaffir lime leaves and turmeric leaf and coconut milk and allow to simmer for about 45 minutes or until meat is tender, adding a bit more coconut milk as necessary to keep sauce from drying and burning.
5) Add the coconut kerisik when the meat is almost tender, like 10 minutes before finish.
You have to keep stirring frequently to avoid burning. When the meat is tender and the sauce is almost dry, remove from heat. Serve with any type of rice or bread.


You can cook the rendang without using oil.

  • Heat the wok and add blended mixture with the chicken, add coconut milk (the coconut milk will bring out oil so you don't have to use oil).
  • Allow to simmer until the meat is tender adding a bit more coconut milk as necessary to keep sauce from drying and burning.
  • Add kaffir lime leaves and turmeric leaf.
  • Add the coconut kerisik when the meat is almost tender, like 10 minutes before finish.

Tuesday, February 8, 2011

Thai Chicken Satay with Peanut Sauce

Thai Chicken Satay on the Grill.


  • 8-12 skinless chicken thighs, cut into thin strips
  • 1 package wooden skewers
  • 1/4 cup minced lemongrass , fresh or frozen
  • 2 shallots OR 1 small onion, sliced
  • 3 cloves garlic
  • 1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste
  • 1 thumb-size piece galangal OR ginger, thinly sliced
  • 1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric
  • 2 Tbsp. ground coriander
  • 2 tsp. cumin
  • 3 Tbsp. dark soy sauce (available at Asian food stores)
  • 4 Tbsp. fish sauce
  • 5-6 Tbsp. brown sugar
  • 2 Tbsp. vegetable oil
  1. If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). The kitchen sink works well for this.
  2. Cut chicken into thin strips and place in a bowl.
  3. Place all marinade ingredients in a food processor or chopper. Process well.
  4. Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.
  5. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).
  6. When ready to cook, thread meat onto the skewers.
  7. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.
  8. Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.
Easy Thai Peanut Sauce - great for satay, Asian finger foods, or a vegetable platter!

Peanut Sauce


  • 1 cup fresh-tasting dry roasted peanuts, unsalted
  • 1/3 cup water
  • 2 cloves garlic, minced
  • 1/2 tsp. dark soy sauce
  • 2 tsp. sesame oil
  • 1/2 to 2 Tbsp. brown sugar, to taste
  • 2 to 2.5 Tbsp. fish sauce - for vegetarians: substitute 2.5 to 3 Tbsp. regular soy sauce
  • 1/2 tsp. tamarind paste OR 2 Tbsp. lime juice
  • 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)
  • 1/3 cup coconut milk
  1. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
  2. Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.
  3. Serve warm or at room temperature with Thai Chicken Satay, as a dip with fresh veggies, with fresh spring rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!
Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).  

Monday, February 7, 2011

Simple And Easy Lasagna

  • 1lb of ground beef
  • One white onion
  • A quarter of a red onion
  • 3-4 cloves fresh garlic
  • 400g tin of chopped tomatoes.
  • 9 strips of uncooked Lasagne pasta
  • 1 teaspoon of basil
  • 1 tablespoon of oregano
  • Salt and pepper to taste 
  • A generous helping of grated cheese

1) First things first, switch the oven on to 350°F (180°C, Gas Mark 4).

2) Start with the red sauce. Chop all the onion and garlic and brown off in a frying pan. Then add the ground beef and brown.

3) Add the tomatoes and stir.

4) Add the Orgeano, Basil, salt and pepper. At this point I would also add a dash of Worcester Sauce if you have any.

5) While the meat sauce is simmering, start the white sauce. To do this melt a bit of butter in a sauce pan, then add flour to make a paste. Then very slowly start adding milk. The key is to add the milk very slowly, otherwise the sauce become lumpy. When you have mixed all the flour and milk, add cheese until it tastes nice and cheesy!
A more detailed recipe for white sauce.


  • 5 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups milk
  • 2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg


In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use. 

6) Now layer the ingredients repeatedly, starting with the Meat Sauce, then the pasta, ending with the Bechamel Sauce.

7) Put it in the oven to cook for about 45 mins, or until nice and brown on top.

Spaghetti Carbonara/Mushrooms


  • 1 lb spaghetti
  • ¼ cup heavy cream
  • 4 eggs
  • ½ lb bacon, cut into ½-inch dice
  • 1 tsp extra virgin olive oil
  • 2 Tbsp chopped Italian parsley
  • Kosher salt and freshly ground black pepper, to taste
  • ¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)


  1. Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.
  2. Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
  3. Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender but still firm to the bite.
  4. While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
  5. Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.


  • 6 to 8 ounces sliced mushrooms
  • 3 tablespoons chopped green onions
  • 2 tablespoons bacon drippings or olive oil
  • 10 to 12 slices bacon, diced and cooked
  • 1 pound spaghetti, cooked and drained
  • 1 teaspoon finely minced fresh parsley
  • freshly ground black pepper
  • salt to taste
  • 2 tablespoons grated Parmesan cheese
  • Sauce:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk


Heat the reserved bacon drippings or the olive oil in a heavy skillet over medium heat; add the mushrooms and green onions. Sauté until they tender. Add the diced cooked bacon, blend well, and turn off the heat. Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm sauce (below), pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan cheese.

In a heavy saucepan, melt butter; add flour and cook on medium-low heat for 2 minutes, stirring constantly. Add milk continue cooking and stirring just until sauce begins to bubble. Remove from heat and keep warm.


Spaghetti Carbonara is one of the most popular Italian pasta dishes. This version combines cream, eggs, cheese and bacon.

The traditional Italian version omits the cream, but most people in the states are accustomed to having a bit of cream in their carbonara, so we're happy to oblige.

Bibimbap (Mixed rice with vegetables)

Main Ingredients

  1. 2 tablespoons vegetable oil
  2. 1 teaspoon minced garlic
  3. 250 grams of meat/chicken cut into long
  1. 1 teaspoon sesame oil
  2. 1 tablespoon toasted sesame seeds and a half of fine
  3. Spice flavoring to taste
  4. 2 tablespoons soy sauce
  5. Bean sprouts, spinach stew to taste
  6. 4 eggs fried
  7. Kimchi, pickled carrots, radish, hot sauce bottles
  1. Heat the oil. Saute garlic until fragrant. Insert the meat was spiced. Stir until cooked. Lift.
  2. Bean sprouts and braised spinach. Mix with sesame oil seasoning. Stir.
  3. Serve rice with meat/chicken, bean sprouts, spinach, egg, kimchi, hot sauce bottles, pickled carrots, radishes.

Sunday, February 6, 2011

Hobak Jeon – Korean Zucchini Pancakes


  • 1½ cups zucchini, julienned (approximately 1 small zucchini)
  • ½ cup flour
  • ½ teaspoon salt
  • ½ cup water
  • Sesame oil
  • Vegetable oil
  1. Begin by julienning a small zucchini.
  2. Next, place the zucchini strips into a bowl and add in the flour, salt, and water. Combine well with a spoon. [I used a Szechuan peppercorn-infused salt, hence the dark brown flakes.]
  3. Pour 2 tablespoons of vegetable oil onto a heated, non-stick pan. Spread 1/4 cup of batter evenly and thinly onto the pan. When the bottom of the pancake starts to set (approximately 1 to 2 minutes), add 1 tablespoon of sesame oil into the pan, along the edge of the pancake. Tilt and shake the pan so that the sesame oil spreads underneath the pancake.
  4. Cook for another minute until the bottom turns light golden brown and crispy, then turn over the pancake with a spatula. Cook for another 1 to 2 minutes.
  5. Transfer the pancake to a paper towel-line plate. Serve hot with nước chấm chay or Korean dipping sauce (combine 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon chopped onion, 1 clove of minced garlic, and 1 sliced green chili pepper).