Tuesday, August 25, 2009

Fried Chicken with Spicy Honey and Lemon Sauce


2 Chicken Drumsticks with bones and skin removed
1 egg
Salt and pepper
1 tablespoon rice wine
1 teaspoon light soya sauce
Plain Flour (for frying)
1 stalk Spring Onions (for garnishing)
(for sauce)
3 cloves of garlic, finely chopped
1 teaspoon of ginger, finely chopped
1 chilli, seeds and stalk removed, finely chopped
Juice from 1 lemon
3 tablespoons of honey


Marinating Chicken
1.  Cut the chicken into 3cm wide strips. 
2. Place the chicken into a bowl. Add some salt and pepper, soya sauce and rice wine.
3. Mix them up till chicken pieces are uniformly coated. Leave to marinate for at least 2 hours (left overnight in the fridge preferred)

Preparing the Spicy Honey and Lemon Sauce
4. Place garlic, ginger and chilli into saucepan and stir fry for 1 ~2 minutes. 
5. Mix the honey uniformly with the lemon juice inside a bowl before adding the mixture into the sauce pan
6. Simmer the sauce with low heat until it bubbles. Add some starch to thicken the sauce

Frying the chicken
7. Beat up the egg in a small bowl. Put some flour in a plate. Heat up oil in a wok.
8. Coat the chicken pieces in egg and them coat them with the flour then plae them gently into the heated oil. Fry till the chicken pieces are golden brown.
9. Place the fried chicken aside to drain off excess oil.

10. Transfer the fried chicken onto a plate. Drizzle some spicy honey and lemon sauce onto the chicken.
11. Garnish with spring onions

Friday, August 21, 2009

Bacon Wrapped Chicken Breast with leek and garlic

Sectioned Bacon Wrapped Chicken Breast

Ingredients (2 servings)

1 chicken breast cut into 2 halves (without skin)
1 tablespoon of butter
8 strips of streaky bacon
4 table spoon of olive oil
4 sage leaves chopped up
Pepper and Salt
1 stalk of leek chopped up
6 cloves of garlic crushed

Method :

1. Combine chicken breast, butter, olive oil sage,
sprinkle of salt and pepper in a bowl. Mix them
up till the chiken breasts are uniformly coated.

2. Create a tray with aluminium foil big enough to fit
in the chicken breast. sprinkle the chopped leek onto
the tray. Place the aluminium tray into the baking tray.

3. Wrap each chicken breast half with 4 strips of
streaky bacon. Try to cover the chicken thoroughly.
Place them in the middle of the aluminium tray.

4. Add the 6 cloves of garlic around the chicken and
some squeezed right between the 2 chicken breast halves.
Fold the aluminium tray edge stowards the chicken such that
the leek are covered and will not get burnt in the oven later.

5. Sprinkle some pepper over the bacon wrapped
chicken. Drizzle a little olive oil over.

6. Heat up the oven to 200°C and set it for about 10 minutes.
Place the chicken into the oven to bake for 25~30 minutes.

Wednesday, August 5, 2009

Pork Chop with Honey Sauce

This is a recipe that I adapted from the recipe in the TVB magazine. As this is a Hong Kong based magazine, it is the Hong Kong style Chinese pork chops without bread crumbs coat.


500g of pork chops
2 tablespoons of chopped onion
1 tablespoon of chopped celery
2 teaspoons of garlic paste
1/2 teaspoons mixed herbs (can be remove if you don't like mixed herbs)
1 teaspoon chopped parsley 
1 egg
Chicken powder (I used the fried chicken powder, "Gollips" brand that I got from my market)
A pince of salt and white pepper (for marinating)

Honey Sauce - 
3/4 cup chicken broth (substituted with Knorr chicken stock)
3 tablespoon of ketchup
1 tablespoon of Worcestershire sauce
3 teaspoons chilli oil (substitute with 1 finely chopped chilli without seeds)
1 1/2 tablepoons of honey
1 teaspoon of mustard 

Method : 
1) Cut pork chop into slices of about 8mm thickness. Place them in a bowl. Add the pinch of salt and white pepper and mix them thoroughly. Leave them in the fridge overnight or for at least 2 hours.

2) Frying the pork chop : Beat up the egg. Prepare a frying pan of oil for deep frying (Make sure the oil is hot. Dip a wooden chopstick and make sure there's bubbles start forming around the chopsticks). Coat the slices of pork chop with egg and then dip them onto a plate of the chicken powder till the powder coat all parts of the pork chop. Carefully drop them into the oil and then run as far as you can. Just joking do not run away just be careful of sputtering hot oil. Repeat for all pork chop. Leave them  aside in a plate/bowl with kitchen paper. If possible do not place them flat on the faces. Try to keep the meat on its edges  by leaning them against a deeper plate or big bowl. This drains away the most amount of oil. Leave them aside.

3) Mix all the ingredients for the honey sauce.

4) Stir fry the onion, celery and garlic for about 2 minutes. Pour the honey sauce to cook until it boils. Turn to low heat.

5) Add the mix herb and chopped parsley sparingly (depending on how you like the fragrance) I tasted the honey sauce without the herbs and it is already good enough. Scoop out the honey sauce into a bowl and serve the pork chop separate of the sauce. Pour the sauce as much as you like on your plate of pork chop or fork the pork chop and dip into the bowl of honey sauce to serve.

Step 5 was where I deviated as we liked to eat the pork chop without the sauce and then dipping into the bowl of sauce sparingly (right in front of the TV watching Hong Kong TVB Serials).

Here's the orginal step if you like to follow,

Original step 5 : Add the mixed herbs and chopped parsley into the sauce with the pork chop. Toss them well. Plate them and garnish with parsley. (This is the procedure that I skipped and deviated)


Tuesday, August 4, 2009

Spicy Pan Fried Alphabets


I decided to steal some of HY's alphabets (for alphabet soup) to try out something for Sunday dinner. This experimental dish tasted like fried olive rice except that alphabets was used instead.
Ingredients for 2 servings:

1 onion, chopped
1 chilli with seeds removed, chopped
2 stalk of celery, chopped
6 strips of back bacon cut into bits
1 cup of alphabet pasta
4 tablespoons of olive oil
1 sprig of thyme finely chopped
1 sprig of parsley finely chopped

Method :
1) Add thyme and parsley to olive oil. Whisk them in a bowl and leave aside to let herbs infused into olive oil.

2) With a spoonful of olive oil stir fry the onion, celery until they are soft, add in the chilli and stir fry for a while then scoop them up to set aside.

3) Stir fry the bacon until the edge is slight brown. Add the onion, celery and chilli and mix them in low heat. Then set aside.

4) Boil 1 litre of water and then add the alphabets pasta. When the alphabets are soften (do not over soften or they'll turn marshy), strain them with a strainer. Wash under tap for a while. Try to drain as much water from the alphabets by tossing them gently in the strainer. 

5) Once the alphabets are cool from the tossing, release them into the bowl of olive oil and herbs. Mix them up gently till herbs and oil cover the alphabets uniformly.

6) Turn the heat to medium heat. Fry the alphabets for about one minute. Add the bacon, onion, celery and chilli into the aphabets and stir fry for about another minute. 

Ready to serve, by SLURP