Chicken Tikka Masala

Claypot Chicken Rice

Ingredients


3 cups rice, washed and drained

3 cups chicken stock

400g chicken breasts cut into pieces

200g Chinese mushrooms, soaked

2 Chinese sausage, sliced thinly

2 tbsp black soya sauce

Chicken Breasts Marinade:

2 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp dark soy sauce
1 tbsp Chinese cooking wine
1 tsp of minced ginger
1 tbsp sesame oil
pepper,salt and sugar to taste.


Marinate chicken breats for a minimum of 30 mins.
Stir in marinated chicken breasts and chinese mushrooms with darined rice.
Pour chicken stock into the mixed ingredients and cook in a rice cooker.


garnish with fried onion and serve hot.

J's Bread

J baked us a loaf of bread and guess what? Her bread taste exactly like the spelt bread from The Lily's Windmild! Its very traditional unlike the `hollow' bread from the local bakers. One suggestion J, you should add wheat into the ingredients and it will be perfect!

Stir Fried Udon with Pan Fried Salmon

Invited J over for dinner. This is what we had =)

I enjoyed the salmon!

French Toasts

Ingredients

A slice of white bread
1 egg (beaten)
1 pinch of cinnamon

1tsp honey
Pepper & salt to taste
Parsley flake

Stir everything in and dip bread into the mixing.
Heat pan. Fry both sides. Serve hot.

Smothered Grilled Chicken with Brussel Sprouts

Ingredients

400g Chicken Breast (de-skinned)
Button Mushrooms (sliced)
Medium Brown onion (minced)

Preheat Oven to 150 deg.

Marinate:

1 Clove Garlic
1 pinch parsley flakes
pepper and salt to taste
1tbsp Dijon Mustard
1tbsp chili paste
1tsp Mayo
1tsp honey
1tsp Worchestire Sauce
Chopped parsley

Marinate for a minimum of 30 mins.
Steam B.sprouts (add salt and pepper to taste)
Heat pan, brown both sides of chic breast.
remove from heat.
transfer to baking dish.
Saute Onion till light brown and add mushrooms.
salt and pepper to taste.
pour onion and mushies over the chicken.

bake at 150 Deg for 20-30 mins.
Serve hot.

Lasagna with Bolognese Sauce

I made this lasagna for dinner tonite. How Italian!

Simple Butter Cake

Just a really simple butter cake with no fat milk.

I prefer homemade ones because the sweetness is JUST right!

Kiam Chai Chicken Breast

Ingredients:

2 cloves of garlic
2 Bird’s eye chillies
1 pack of kiam chai (drained)
Chicken breasts cut into cubes


Heat wok, add olive oil

Sauté garlic and chilli till light brown
add chic breast
lastly kiam chai.



very HAKKA!

Winter Country Veg Soup with Puff Pastry

Oh this one is way easy to make.

2 tbsp Olive Oil
2 celery Stalks, thinly sliced
3 Carrots thinly sliced
2 leeks, thinly sliced
4 turnips, diced
Salt & pepper to taste
1 tbsp corn flour
3 cups veg stock
200g Mushrooms thinly sliced
¼ cup chopped fresh parsley
1 slice of puff pastry
Beaten egg for glazing

Heat oil, sauté all veg ingredients and pour in veg stock! WALA!
Bring to boil. Simmer for 10 mins medium heat.
Transfer soup to a bake ware
Lay puff pastry on top serve as lid.
Bake for 30 mins 150 deg
Serve hot. YUM!

Nyonya Assam Fish Soup

I missed home lately and I ended up cooking one of my aunt’s (Ah Hua) best dish…the ingredients? Way to complicated to comprehend hahaha…and what’s wrong with the photo? Because we were so busy eating the fish and I forgot to take pictures! DAMN!! And this is the one last piece left (in the wok) before we savage it!

Penang prawn Noodles

I was never keen of the smelly `belacan’ (shrimp paste), but last Sunday I decided to give Penang Prawn Noodle a try…from what my sister in law told me, making the base is a mission and since I have never tasted the original Penang Prawn Noodle before, I kinda let my imagination crawls…

Ingredients:

200g shelled King Prawns and some fish balls
350g Dried baby Shrimps (replacing the smelly Belacan)
3 big red Chili, Minced
1 small brown onion, minced
4 shallots, minced
2 cups of Seafood Stock
¼ cup of Sweet SoyaSsauce
4 tbsp of Lampung Chili Sauce
3 tbsp of Thai Fish Sauce
Salt and pepper to taste
Hard boiled egg
Bean sprouts
Coriander and fried onion for garnishing
Rice vermicelli soaked in warm water and drained


Heat wok; add minced onion, red chilli, baby shrimps, minced shallot, and sauté till light brown
Add in seafood stock, bring to boil.
Add in sweet soy sauce, chilli sauce and fish sauce
Salt and pepper to taste
Add the prawns and fish balls
Bring to boil

Pour soup over vermicelli and add garnishes. Serve hot.

Nyonya Tamarind King Prawns

Ingredients:

500g King Prawns
1 tbsp Olive Oil
a pinch of salt and sugar to taste
1 tsp Chili Powder
20g Tamarind or 2 tbsp Tamarind paste

Marinate King Prawns with the ingredients above for a minimum of 30 minutes.
Heat pan with 1 tbsp of olive oil.
Pan fried both sides. Do not overcook prawns.

Hello & Welcome!

Salutation & welcome to the very first post of my cozinheiro louco doméstico (A crazy domestic cook) food blog! I have always been a fastidious eater since young and I would rather go hungry than eating terrible food! In order to get away from the label both my dad and brother gave me “skinny fussy eater” I decided to try cooking in harmony with my taste buds.