KOREAN GINSENG CHICKEN SOUP

Last weekend I cooked some Korean food for my family and its turn out yummy delicious. Because is a last minute decision I just used what I have in hand, for the wine in the Korean ginseng chicken instead of Jinro wine I subtituted with Chinese white wine and the last 1/4 cup of my Napoleon Bonaparte liquor which was 30th yrs old liquor, originally was bottled in a 'Gold Book' shape porcelain bottle with Napoleon head as the cap, because the bottle cap was broken I tranfer into another glass bottle. I used Chinese Ginseng (Julie's gave me 3 strips of the Chinese Ginseng during Chinese New Year) and is useful to promote overall well being. It also helps to improve mental alertness, improve skin complexion, while revitalising and strengthening the heart and lungs.

1 whole chicken- remove head and legs, cleaned and wipe dry.

1 strip of Ginseng ( Yen Sam)

5 pcs. dried red dates (jujube)

1.1/2 cups glutinous rice -soaked for 3 hours- drained

1/2 cup of Korean Jinru wine

1 tsp salt

1. Mix glutinous rice, salt and dried red dates, and stuff into chicken.

2. Next, stuff the ginseng into the chicken

3. Put chicken (belly part up)into a pot then pour wine and water until cover the whole chicken.

4. Cook in high heat until boiling and turn the fire into low heat, cover pot and stew for 2 hours.

5. When cooked, remove stuffing and mix with the soup to serve.

Stew Sea Cucumber with Chicken, Mushroom

1 whole chicken cut into quaters, season with salt and pepper. Pan seared the chicken for browning.

Sea cucumber washed clean and dried

1 no. whole chicken - quarters, season with salt and pepper and pan seared the chicken for a while.
1 kg or more sea cucumber cut into bite size
15 pcs dried mushrooms - soaked, marinated with sugar, soya sauce, oil and some cornflour-steam for 1 hour.
3 cloves garlic - tear into pieces
2 inches ginger -sliced
1/2 tsp of five spice powder
1/4 cup of shaoxing wine (can subtitute with other liquor
oil and sesame oil
soya sauce, oyster sauce, pepper for seasoning.

Method.
1. When the above ingredients is ready, add in some oil and sesame oil into a pot.
2. Sauteen the ginger and garlic for a while then add in the sea cucumber to stir fried for 10min.
3. Add in the mushrooms stir for a while.
4. Add enough water to cover the sea cucumber and mushrooms,
5.Add soya sauce, oyster sauce to simmer until the sea cucumber is 80 percent cooked.
6. Now, add the seared chicken and simmer to cooked.
7. Season to taste.

PINEAPPLE CURRY CHICKEN

Recipe:
1 whole chicken- cleaned & cut into pieces. marinate with salt and pepper.
2 medium ripe pineapple- skinned and cut into slices
1/2 cup kerisik (pan fried coconut)
1 stick cinnamon
1 liter of coconut milk
salt, sugar and seasoning

8 nos candlenuts (buah keras)  }
3 tbsp grind chili paste             }
10 nos shallots                         }   blend into a smooth paste and mix
5 pips garlic                             }    with the powder ingredients below

2 tsp jintan manis (fennel)
2 tsp jintan putih (cummin)
3 tsp ketumber ( coriander)
2 tsp kunyit (tumeric)
4 tbsp chicken curry powder

Method:
1. In a wok sauteen the mix blended ingredients until the oil separated fr the paste.
2. Add in the chicken; stir fry and mix thoroughly about 10min.
3. Add in the pineapple, cinnamon stick and keep stirring mixing for 5 min
4. Pour in the coconut milk and simmer until the chicken is cooked
5. Add in the kerisik, simmer a while until the sauce thicken to your liking.
6. add salt, sugar and seasoning to taste.
7. Serve.

Ayam Masak Nenas Tomato Pedas

Recipe:
1 Whole Chicken - washed and chopped into bite size, season with salt and pepper
1 Small Josephine Pineapple - skinned and cut into bite size
4 Medium Tomatoes - cut into wedges
Grinded ingredients:
5 tbsp grinded chili paste (more if you like it hot)
20 Shallots - blend into paste
Method
1. Heat oil in pan, add in the grinded ingredients and sauteed until the oil separated from the shallot/chili mixture.
2. add in the pineapple, fry for a few minute
3. add in tomatoes stir fry a few second
4. add in the chicken and keep stir fry about 10minutes
5. cover with lid, simmer. Repeat this method until chicken cook through.
6. add salt and seasoning to taste.

Note: I did not add any water, the pineapple and tomatoes will provide the liquid sauce.

JAPANESE CURRY made from scratch

My sons' is craving to have Japanese curry for the past two weeks. Those ready made instant Japanese curry brand from Japan is expensive (between rm10-rm15 per packet)and a packet can only cooked for two persons.If I'm to cook with ready made I will need 3 packets of it costing RM40 for curry paste! Me aka supermom begin searching for Japanese curry recipe on the Internet, disappointed as I cannot find one that made from scratch. But later that weekend Keat's brought home a packet of the ready made Japanese curry mix.Not giving up on  my plan to cook from scratch I went thru the ingredients on the box and came up with my own recipe's which I got passing marks from my family's and neighbours. The curry is smooth, creamy, aromatic and flavorful with a mild taste of spices.   

Ingredients:

1 kg Chicken meats- cut into 1 inches cubes

1 kg Potatoes - skinned,cut into 1 inches cubes, fried in oil for a few minutes, put aside.

4 large Carrots - skinned, cut into 1 inches cubes, fried in oil for a few minutes, put aside.

3 large Bombay onions- peeled, cut into quarters and sliced

2 tbsp. grated Fresh Ginger

2 tbsp. grated Garlic

1-3 tbsp. grinded chili paste (depend on individual liking)

2 tbsp. Tomato paste

2 tbsp. chopped fresh coriander leaves

4 tbsp. Butter

2-3 tbsp. Cheddar/Gouda/Parmesan cheese (optional if you do not like cheese,we hardly tasted it but its gave flavour to the curry)

4 tbsp. Worcestershire sauce

3 tbsp. smooth Peanut butter

2 cups Apple sauce (I make mine with 3red apples boiled with 3 cup water until tender,cool, blended)

5 cups Water

1 cup Milk

Salt and Vegetables seasoning to taste

2-3 tbspn. Flour mix with some water for thickening gravy (OPTIONAL)

Powder Spices: mix together

4 tbsp. Watch brand curry powder (refer to the picture below)

2 tsp. Garam Masala                                                               

1 tsp. Tumeric powder

1 tsp. cummin

1 tsp. fennel

Methods:

1. In a sauce pot melt the butter, add in onions to sauteen until tender

2. Add in garlic, chili paste and ginger sauteen a few minutes

3. Add in tomato paste and stir fry for a few second

4. Add in the chicken, keep stirring for a few minutes

5. Add in the powder spices and fry for 2-3 minutes

6. Add Worcestershire sauce, stir a few second, add the potatoes and carrot, mix well.

7. Add in water,milk, apple sauce,peanut butter and chopped coriander to combine, simmer

8. Season with salt, seasoning and cheese.

9. Serve with cooked rice or pasta.

10. If you want a thick gravy, add in flour mixture, to adjust.

Watch brand curry powder and Japanese curry mix.

ROASTED CHICKEN WINGS & PASTA

  SPAGHETTI WITH GARLIC AND BASIL (PICTURE BOTTOM RIGHT)
500gm dried spaghetti
2 cloves of garlic - sliced
1/4 cup of chopped basil
20gm butter
Olive oil
Salt, Black pepper & Chicken granules for seasoning
METHOD:
1. Cook spaghetti in boiling, salted water,following packet directions until tender. Drain.
2. Meanwhile, heat oil in a large frying pan.
3. Add in olive oil and butter, sauteed the sliced garlic for a little while (do not browned it)
4. Add in the spaghetti, chicken granules and chopped basil, toss to combine.
6. Season with salt and pepper. Serve.
Note: Serve with Parmesan cheese.

BABY POTATOES SALAD

1 kg baby potatoes - washed

3 stalks of spring onion - finely chopped

A bunch of coriander leaves - finely chopped

black pepper and salt for seasoning.

Mayonnaise for dressing.

Method

1. Boil washed potatoes for 10min or until cooked. Cool.

2. Cut cooled potatoes into halves.

3. Add in the chopped spring onion and coriander leaves.

4. Dollop a few tablespoon of mayonnaise and mix well.

5. Season with salt and black pepper



PASTA WITH FRESH TOMATOES AND HERBS

500 gm dried penne pasta

3 nos. ripen tomatoes - diced

1 no. red chili - sliced finely

4 pips of garlic - sliced finely

1 tbsp. dried parsley

1 tbsp. dried basil

1 cup water or chicken/vegetable stock

1/2 - 1 cup white wine (optional)

Olive oil

Salt, Black pepper and vegetables/chicken seasoning

METHOD:

1. Cook pasta in a large saucepan of boiling, salted water, following the packet directions.

2. Meanwhile, heat oil in the large frying pan.

3. Add garlic and chili, cook stirring for a few seconds.

4. Add tomatoes cook, stirring for 5minutes.

5. Add water or stock , parsley, basil to simmer, uncovered, stirring occasionally until sauce thicken.

6. Pour in the white wine. Season with salt, pepper and vegetable granules.

7. Add in the cooked pasta. Toss to combine. Serve.




ROAST CHICKEN WING WITH SPAGHETTI SAUCE
1  dozen of chicken wings - washed and chooped into halves
1 bottle of Classico pasta sauce (any flavours)
1 tbsp. dried rosemary
salt, pepper and seasoning to taste.
METHOD:
1. Marinate chicken wings with salt and pepper.
2. Pan fry to browned the chicken wings.
3. Mix the pasta sauce and dried rosemary with the cooked chicken wings.
4. Season with salt, pepper and seasoning.
5. In a roasting pan grease and lined with aluminium foil.
6. Preheat oven to 200 C.
7. Arrange the marinated chicken wing in the roasting pan.
8. Pour the remaining sauce all over the chicken wings and baked for 30min or until cooked.

                VIOLA!

LIME JUICE ASSAM CHICKEN

INGREDIENTS;

1 whole chicken- cut into bite size marinate with turmeric powder, pepper and fish sauce

4 nos. onions - sliced

4 nos. tomatoes - quarters

5 tbsp. dried chili paste

1 - 2 tsp. brown sugar

Lime juice (I used lime powder)

some kaffir lime leaves( daun limau purut)

oil, salt and seasoning to taste.

1. Heat oil in a wok/pot. Sauteed sliced onions until soft.

2. Add in the chili paste stirring frequently for 5-10min until aromatic.

3. Add in the marinated chicken together with lime leaves and brown sugar. Stir fry a few minutes.

4. Add in enough water according to your preference for a thicker or watery sauce.

5. When mixture is boiling add in tomatoes and lime juice/lime powder. Cook sauce to thicken.

6. Season with salt and seasoning. Serve.

Serve lime juice assam chicken over cooked rice or beehoon (rice vermicelli)

                                                     

ROAST CHICKEN with POTATOES & CARROTS

This is my first posting and is an easy dish not much to prepared or crack your head about it. Here the recipe..

Ingredients:
1 whole chicken - rub in/out with salt and black pepper (you can add herbs if you like)
1 kg potatoes - peeled, cut to wedges and boiled for 10min.
500gm carrots - peeled, cut to wedges and boiled for 7-10 min.
Season potatoes & carrot with salt, pepper and herb if you like(rosemary/thyme/parley/etc)

Method:
1.Lined a roasting pan with aluminium foil (for easy cleaning) put in the chicken, the season potatoes and carrots and  drizzle some olive oil or dollop with butter. 

2.Bake uncovered at 200 C for 1 hour until cooked. Serve.

Note: if the chicken browned too quickly cover it with aluminium foil to avoid burning. To check the chicken is cooked insert a skewer right thru the chicken thigh and the juice that flow out is clear then the chicken is cooked if not continue baking for another few minutes.