CHICKEN THIGHS WITH SPICY CREAMY MUSHROOM SAUCE

 

INGREDIENTS:

• 2 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley leaves (I don't use)

FOR THE MUSHROOM SAUCE

• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced (I use portobello)
• 2 tablespoons all-purpose flour
• 1 1/2 cups half and half*
• 1/2 teaspoon dried thyme (I used Italian mixed herbs instead)
• 1/2 teaspoon dried basil  (I didn't use)
• Pinch of crushed red pepper flakes
• Salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat oven to 200°C. 
2. Season chicken thighs with salt and pepper, to taste.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
4. Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 °C, about 25-30 minutes. Drain excess fat.
5. To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
6. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
7. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.

NOTES:

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Sweet and Sour Spare ribs （糖醋排骨）

 

Ingredients:

500 g        Spare ribs

1 pc          Spring onion

1 inch       Ginger

4 cloves    Garlic

1 full pc    Star anise

15 pcs       Pepper corn

1 tbs          Vinegar

2 pcs          Bay leaf

1 stick       Cinnamon 

2 tbs          Soya sauce

1 tbs          Thick soya sauce

1 tbs          Chinese cooking wine

2 pcs         Rock sugar

1 tsp          Sugar (or totaste)

1 tsp          Sesame seeds ( I forgot)

Method:

1.    Cut ribs to bite size.

2.    In a pot, all water just enough to cover the ribs.

3.    Boil ribs, clear the floating residue.

4.    Add ginger, star anise, pepper corn, cinnamon and bay leaf.

5.    Boil big fire for 10 minutes, and reduce to medium fire.  Boil ribs for an hour.

6.    Bring out the ribs and set aside, keep the soup.

7.    In a wok, heat up 2 table spoon of oil.

8.    Melt the rock sugar in the hot oil.

9.    When turn brown, put in the ribs, mix well with the sugar.

10.  Add some soup until half cover the ribs.

11.   Add soya sauce, thick soya sauce, vinegar and wine.

12.   Add more sugar if needed. 

13.   With big fire cook till gravy thicken.

14.   Remove to a serving dish, sprinkle the sesame seeds, serve.

Jajiangmyeon Sauce（炸酱面酱）

 

Ingredient:

300 g        Minced pork belly  (五花肉）

8 pcs         Medium size dried shitake mushroom (soaked and keep the water)

6 cloves    Garlic (chopped)

2 inch        Ginger (chopped)

10 cm        Big scallion (sliced)

1 pc           Onion (sliced)

1 pc           Star anise

2 pcs          Bay leaf

2 tbs           Bean paste (黄豆酱）

2 tbs           Sweet paste (甜面酱）

1 tbs           Oyster sauce

2 tbs           Soya sauce

2 tbs           Sugar

to taste       White pepper powder

Method:

1.    Mince the soaked ready shitake mushroom.

2.    Heat up some oil in a frying pan.

3.    Add onion and scallion (leave some for later use). star anise and bay leaves.  Fry till fragrant and the ingredients turn brown.

4.    Scoop out the ingredients and leave the oil in the pan.

5.    Add minced meat, fry till fragrant.

6.    Add in ginger, garlic and scallion.Fry till fragrant.

7.    Add mushroom.

8.    Add salty bean paste.

9.    Add sweet paste.

10.  Add oyster sauce.

11.  Add soya sauce and mushroom water.

12.  Add in remaining scallion.

13.  Fry till thicken.

甜面酱


主料

面粉200克

糖160克

辅料

食盐20克

老抽50克

水700毫升

植物油



做法

1. 打入4勺面粉到碗里 待用

2. 面粉加入水 调成稠状 （水与面粉比例是1：3 ）用手搅拌均匀 把面疙瘩尽量捏散

3. 加入4勺老抽调匀

4. 加入5勺白糖 （可根据自己口味调入）

5. 锅里倒入一点点熟植物油 （留两三勺油一会备用）再倒入调好的面糊 可以提前把油烧熟 然后冷却至温热 不然面糊下锅会炸油

6. 开中火 迅速贴着锅底搅拌

7. 如果面糊下锅结块的话 适量加入凉水搅拌 如果觉得颜色不够可以再加点老抽 到你满意的颜色为止

8. 先尝一下酱的咸甜 不够可以继续加糖加盐

 9. 期间一定要不停贴着锅底搅拌 直至面糊变成略稠的酱 再将刚才备用的油倒入面酱迅速搅拌至融合 然后关火 放置冷却装瓶放入冰箱

Rendang Kerang (Cockle rendang)

 

Ingredients

1 kg kerang

½ coconut of coconut milk

1 pc lemon grass -mashed

2 tbp chili flakes

1 pc dried tamarind

1 tbs salt

1 tbs palm sugar

1 tbs fine driend coconut flesh (kerisik)

½ pc tumeric - jullienne

Blend ingredients:

3 pcs shalot

3pcs garlic

½ inch ginger

½ inch galangal

½ inci tumeric

1 pc lemon grass

Method;

1.  Heat up a frying pan, pour in the blended ingredients until fragrant.

2.   Add in coconut milk, stir until boil.

3.  Add in tamarind, salt and palm sugar, stir until oil is visible.

4.  Keep stirring until near dry, add in the cockle flesh.

5.  Stir for another 5 minutes.

6.  Serve while hot.

Rendang Asam Ikan Kembong

Ingredients:

3 pcs            Ikan kembong (Chub mackerel)

2 tbs             Tumeric powder

5 pcs            Shallots (sliced)

1 inch           Ginger (jullienned)

1 tbs             Vinegar

1 tbs             Sweet soya sauce 

1 pc              Tamarind paste (a handful) make a rice bowl of juice

1 pc              Onion  (sliced)

2 pcs             Green/red chili 

To taste         Salt, sugar and bird chili

Method:

1.  Add tumeric powder to the fish and mix well.

2.  Deep friend the fish till brown, set aside.

3.  Add one tablespoon of oil to a pan, 

4.  Add shallots, ginger and bird chili, fry till caramelized. 

5.  Add vinegar, tamarind juice and soya sauce.

6.  Add onion and green/red chili.

7.  Add in the fish, stir, and shimmer for 3 minutes with lid on.

 

The Legendary Cola Chicken Wings 可乐鸡翅

Ingredients;

4 pcs                 Chicken wings

1/2 bulb            Onion

1 cm                 Cinnamon

1 pcs                Star anise

2 pcs                Clove

3 slices            Ginger

5 pcs                Pepper corn

1 tbp                Matured soya sauce 老抽

1 tbs                Cooking oil

1 can               Coca-cola

Method：

1.  Put the chicken wings in boiling water with ginger for 5 minutes.  Take out, was and drain the water.

2.  In a pan, heat up the cooking oil, stir fry thr cinnamon, star anise and cloves until fragrant.

3.  Put in the wings, all matured soya sauce, stir until color even.

4.  Pour in the whole can of coca-cola.

5.  Medium fire heat for 15 minutes with lid on.

6.  High heat until gravy thicken.

Steam Fish with Fermented Bean Paste 酱蒸马友

Ingredients;

300 g           Any white meat fish ( I use half a threadfin )

6 pcs            Shallots

6 cloves       Garlic

1 inch          Ginger

1 pc             Green chili

2 pcs            Bird chili

1 tbs             Fermented bean paste

1 tbs             Oyster sauce

1 tbs             Soy sauce

1 tbs             Tomato ketchup

1 tsp             Sugar

2 tbs             Chinese cooking wine (optional)

3 tbs             Cooking oil

Method

1.   Wash and clean the fish, strain dry.

2.    Pour over the fish with cooking wine, rub evenly the whole fish.

3.    Cut three thin slices of the ginger and set aside.

4.     Finely chop the shallots, garlic, the remaining ginger,and the chilies and set aside.

5.     In a frying pan, heat up some cooking oil.

6.     Put in all chopped ingredients, use medium fire, fry until fragrant.

7.     Add fermented bean paste, oyster sauce, soy sauce and tomato ketchup, mix well.

8.     Add sugar.

9.     Fry for about 2 more minutes, scoop out the paste and set aside.

10.   In a plate place the slices of ginger under the fish.

11.   Steam the fish in a steamer. (Put in the fish only when the water starts to boil)

12.   After 6 minutes, open the steam, pour the paste over the fish and steam for another 6 minutes.

Oreo Cheesecake

Ingredients:

Biscuit Base:
220 gr Oreo cookies
100 gr Melted unsalted butter

Cheese Filling:
500 gr Cream cheese, softened
110 gr Caster sugar
1 tsp Vanilla extract
10 gr Corn flour
230 ml Whipping cream
3 Eggs, lightly beaten
60 gr Oreo cookies, chopped

Topping
Oreo Cookies for decoration (optional)

Method:

- For Biscuit base : Blend cookies until fine then mixed melted butter and mix thoroughly.
- Press into 9” round pan. Chill in the freezer to let it harden.
- Preheat oven to 150C
- For Filling : Beat cream cheese until smooth, add sugar, vanilla and corn flour, beat until smooth.
- Add whipping cream and blend until mixture thickens. Slowly pour in eggs and mix until just combined.
- Pour half the filling on the biscuit base. Add chopped oreo cookies on the filling. Pour remaining filling on cookies. Decorate few slices of cookies on top of the cake.
- Place pan in hot water bath. Bake for 1 hour or until filling is set but still soft in the centre.
- Turn oven off. Leave cake in oven for 30 minutes with door slightly open. Remove from the water bath and let it cool completely with the pan before refrigerate it.
- Cover cake and refrigerate for at least 6 hours before removing from pan.
- Slice and enjoy

Oat Carnberries Cookies

Ingredients :

300gm butter
75gm icing sugar
5 egg yolks
337gm flour
75gm cornflour
200gm cranberries
250gm cornflakes (crushed)

Method:

1. Soak the cranberries in the hot water for at least 15 minutes. Set aside.

2. In a bowl, whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.

3. In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla. Stir in the flour mixture until just combined. 

4. Drain the cranberries and stir them into the batter. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).

5. Preheat the oven to 375°F. Line a couple sheet pans with parchment paper. Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.

6. Bake for 12-14 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.

Garlic Rosemary Herb Focaccia

Ingredients

·         480ml  warm water (between 38-43°C)

·         2 teaspoons granulated sugar

·         2 teaspoons instant  dry yeast

·          60ml  extra virgin olive oil

·         1 Tablespoon kosher salt

·         565g-630g all-purpose flour or bread flour 

TOPPING & PAN

·         75ml extra virgin olive oil or more as needed

·         2 garlic cloves, minced

·         3–4 Tablespoons chopped fresh herbs such as basil, thyme, and rosemary

·         sprinkle of coarse salt and freshly ground black pepper

Instructions

1.     Dough : Whisk 240ml  water , 2 tsp sugar, and 2 tsp yeast together in the bow of  your stand mixer fitted with a dough hook or paddle attachment.

2.     Cover and allow to rest for 5 minutes.

3.     Add the remaining water, olive oil, salt, and  130g  flour. Beat on low speed for 20 seconds.

4.     Add  440g more flour. Beat on low speed for 2 minutes.

5.    If the dough is still sticking to the sides of the bowl, add the last 60g  flour.

6.    Turn the dough out onto a lightly floured surface. With lightly floured hands knead the dough for 3 -4 minutes.

7.  Lightly grease a large bowl with a teaspoon of oil. Place the dough in the bowl turning it to coat all sides in the oil. cover the bowl with aluminium foil, Plastic wrap, or clean kitchen towel.   

8.  Allow the dough to rise at room temperature for 2-3 hours or until double in size. 

9.  Generously grease a 12×17 inch baking pan (with at least 1 inch tall sides) with 2 tablespoon of olive oil.     

10.   Flatten the dough: When the dough is ready, punch it down to release any air bubbles.

11.   Place on the oiled baking pan, then stretch and flatten the dough to fit the      pan. Don’t tear the dough. If it’s shrinking , cover it with a clean towel abd let it rest for 5 - 10 minutes before continuing.

12.     Cover the dough tightly and let it rest in the refrigerator for at least one hour and upto 24 hours) The longer it rests, the better the flavour. (Recommended at least 12 hours)

13.   Remove the dough from the refrigerator and let it at room temperature.  Keep it covered.  It may rise a little during this time, but not much.

14.   Preheat oven to 232°C.  

15.   Toppings: Whisk the 3 remaining Tablespoons of olive oil with the minced garlic and herbs. Set aside.

16.   Using your fingers, dimple the dough all over the surface. Drizzle on the olive oil topping and spread it all over the top. Sprinkle with a little coarse salt and freashly ground black pepper.

17.   Bake for 20-23 minutes or until lightly browned on top. If desired, Broil on high for the last minute to really brown the top.

18.   Cut and serve hot.  Cover leftover focaccia tightly and store at room temperature for 2 days or in the refrigerator for 1 week. To reheat the slices, you can use the microwave or bake in a 300°F (149°C) oven for 5 minutes.

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BUTTER RUM/BRANDY CAKE

Ingredients:

The cake

130g finely chopped pecans (I didn't use)

375g all-purpose flour 

2.5 tsp baking powder

1.5  tsp salt

345g unsalted butter, softened to room temperature

100g packed light or dark brown sugar

50g  granulated sugar

zest from 1/2 orange (about 1 Tbsp)

5 large eggs, at room temperature

120g full fat sour cream, at room temperature

2 teaspoons pure vanilla extract

120ml rum/brandy 

 80ml milk, at room temperature

The Rum/Brandy icing

43g unsalted butter

30ml rum/brandy

1/4 teaspoon pure vanilla extract

small pinch of salt (a bit less than 1/8 teaspoon)

120g confectioners’ sugar

Instructions

1.      Preheat the oven to 177°C and grease a 10-inch bundt pan. Spoon pecans evenly into the bundt pan.

2.     Beat the butter, brown sugar, granulated sugar, and orange zest together until creamed, about    2 minutes. Add the eggs, sour cream, and vanilla and beat on medium speed until combined.   

3.      Pour the dry ingredients . Slowly pour in the rum and milk.   Batter is thick.

4.      Pour/spoon the cake batter evenly over the pecans.

5.      Bake for 55-70 minutes  

6.    Cool for at least 45 minutes to 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. 

Make the glaze: 

1.      Melt the butter with the rum in a small saucepan over medium heat.  Stir in the vanilla extract, salt, and confectioners’ sugar.

2.    Drizzle warm glaze over cake before slicing and serving. Glaze quickly thickens and sets as it cools. If desired, serve with maraschino cherries.