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.

Ancient Sauce BBQ ribs and Nordic Village slaw

The Ribs

Ingredients:

Meaty pork ribs                         500 g

1.

Sweet soy sauce                             2 tbsp

Soy Sauce                                       1 tsps

Brown sugar                                   2 tbsp

Black pepper powder                     2 tsps

Water                                              1 cup

2. 

BBQ sauce                                      2 tbs

Worcestershire sauce                       1 tsp

Mashed garlic                                  3 cloves

Salt                                                  1 pinch

Apple cider vinegar                         1 tbsp

Brown sugar                                    1tbs

Black pepper powder                      1 tbsp

3.

Bay leaf                                           1 pc

4.

Honey                                              to glaze

Method

1. Place all ingredients 1 into a pot.

2. Put in the ribs

3. Add water  until the ribs is submerged

4. Heat the pot until the water boils.

5. Remove the ribs to a suitable container and let it cools until room temperature.

6.  Add in ingredients 2 and mix well.

7.  Place it in the refrigerator for 30 minutes.

8.  Transfer the ribs into a PPC, use bake mood for meat.

9.  Removed the ribs from PPC , glaze with honey on all surfaces.

10.  Put a piece of bay leaf underneath the ribs.

11.  Grill it in an oven, 280 degree celsius, for a good 20 minutes.

The Ancient sauce

Ingredients:

1.  Oyster sauce/Hoisin sauce                     1 tbsp

2.  Worcestershire sauce                             1 tsp

3.  Sugar                                                      1 tbsp

4.  Black pepper powder                             1 tbsp

5.  Soy sauce                                               1 tbsp

6.  Water                                                      1 cup

Method

1.  Mix all ingredients in a pot and bring it to boil.

The Nordic village slaw

Ingredients:
1.  Cabbage
2.  Coral cabbage
3.  Carrot
4.  Sesame seeds
5.  Apple cider
6.  Salt
7.  Sugar

Method
1.  Julienne all vegetable.
2.  Mix all ingredients in a salad.
3.  Apple cider, salt and sugar are added to taste.
4.  Fridge it for 30 minutes.
5.  Serve with a generous spray of sesame seeds.

Spaghetti Aglio e Olio with chickpeas

Ingredients:

100 g chickpeas
200 g dried spaghetti
1/3 cup good olive oil
5 large garlic cloves, cut into thin slivers
1 teaspoon crushed red pepper flakes
1 cup freshly grated Parmesan cheese, plus extra for serving
salt

Method (1) :  Chickpeas
1.  Cover beans with water and discard any beans that float. 
2.  Rinse beans well and place in a large pot. Cover by 2 to 3 inches with cold water.
3.  Place over high heat and bring to a boil.
4.  lower heat and simmer, covered, until softened, about 1 1/2 hours.
5.  Drain off the water and set aside.

Method (2) :  Spaghetti
1.  Bring a large pot of water to a boil.
2.  Add 2 tablespoons of salt and the pasta and cook for 10 minutes.
3.  Set aside 1 cup of the pasta cooking water before draining the pasta.
4.  Heat the olive oil over medium heat in a pot large enough to hold the pasta.
5.  Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on          the edges.  (Do not over cooked)
6.  Add the red pepper flakes and cook for 30 seconds more.
7.  Add the reserved pasta-cooking water to the garlic and oil and bring to a boil. 
8.  Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is                reduced by about a third.
9.  Add in the chickpeas.
10. Add the drained pasta to the garlic sauce and toss. Off the heat.
11. Add the  Parmesan and toss well.
12. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.
13. Taste for seasoning and serve warm with extra Parmesan on the side.

Pasta Cremosa de Mariscos

Ingredients

         50 g linguine, cooked to al dente. (read instruction on the box) I used spaghetti.  

         10. large shrimps, peeled.

         12 pieces clams

      6  medium size calamari, cut into rings.

          ½ cup chopped plat leaf parsley

         1 small yellow onion, minced

         1 teaspoon minced garlic

         2 tablespoons butter

         2 tablespoons olive oil

         ½ cup dry white wine (I used red wine)

         2 tablespoons AP flour

         1 cup fresh milk

     1 tsp black pepper powder

     2 pcs cheddar cheese

         ⅓ cup parmesan cheese shredded

     

Instructions

1.    Arrange the cooked linguine in a serving plate.

2.    Make the white sauce by melting the butter in a sauce pan.

3.    Add the AP flour, stir and then cook for 1 minute in low heat.

4.    Pour-in the milk and continuously stir until the texture becomes soft. Set Aside.

5.    Heat olive oil in a pan.

6.    Sauté onion and garlic

7.    Add the shrimp. Cook for 2 minutes.

8.    Put-in the clams  and calamari. Cook for 3 minutes.

9.    Pour-in the white wine and let boil.

10. Pour-in the white sauce. Stir and then add the parmesan cheese and the cheddar cheese. Continue cooking for 1 minute.

11. Top the sauce and seafood over the linguine. Garnish with chopped parsley.

12. Serve. 

Chicken Alfredo Stuffed Shells

·         INGREDIENTS:

          230 g jumbo pasta shells 
    140 g shredded chicken
    140 g ricotta
     35 g shredded mozzarella 
     35 g. grated Parmesan
     5 g. freshly chopped parsley, plus more for garnish
     Kosher salt
     Freshly ground black pepper
     70 g  butter
     3 cloves garlic, minced 
     60 g cream cheese, softened
     240 ml of milk

   Method:

1.    Preheat oven to 180ºC. In a large pot of salted boiling water, cook jumbo pasta shells according to package directions until al dente. Drain and return to pot.

2.    In a large bowl, combine shredded chicken, ricotta, 35 g mozzarella, 35 g Parmesan, and parsley and season with salt and pepper.

3.    Make sauce: In a skillet over medium heat, melt butter. Add garlic and cook until fragrant, 2 minutes, then add cream cheese and whisk until completely combined. Stir in milk, remaining mozzarella and Parmesan, and bring to a simmer. Season with more salt and pepper. Let thicken over low heat, 3 to 5 minutes.

4.    In a baking dish, spread a layer of sauce. Stuff shells with chicken-ricotta mixture and place in baking dish. Spoon more sauce all over shells.

5.    Bake until warmed through and bubbly, 15 minutes.

6.    Garnish with parsley and serve.

 

Broccoli in Butter Sauce

Ingredients

• 1 medium size fresh broccoli, cut into bite size pieces
• 75 g butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews

1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Tuna Cheese Toast

Ingredients:

Multiseeds whole meal bread
Parmesan cheese
Mozzarella cheese
Cheddar cheese
Tuna in mayonnaise
Butter

Method:
1.  Cut the multiseeds bread into slices of about 2 cm thick.
2.  Spread some butter onto the bread.
3.  Spread 2 teaspoons of tuna.
4.  Top with some Parmesan cheese and Mozzarella cheese.
5.  Cover with a piece of cheddar cheese.
6.  Put in an oven, toast with only top heating element at 130*C for 15 minutes.

My Yummy Mashed Potatoes



Ingredients

• 2 large US potatoes
• 1 cube Knorr chicken stock
•  2 tablespoon soya sauce
• White pepper
• Pinch of salt
• 150 ml water

Methods:

1. Peel clean the potatoes and cut into smaller pieces.
2. Steam the potatoes for 20 minutes.
3. Let cool and mash the potatoes with a masher.
4. Boil water in a pot. Turn down the heat.
5. Add in the chicken stock cube, salt, pepper and soya sauce
6. Heat till boil.
7. Stir in the mashed potatoes.

d'Pengly Cream of Mushroom Soup

This creamy soup is eazy to make and it's delicious too..

Ingredients

• 2 packets of  cream of mushroom soup powder.
• 300ml water
• 4 tbsp Coffeemate creamer
• White pepper to taste
• 3 large button mushrooms (diced)
• Pinch of salt

Methods:

1. Pour soup powder into a pot.
2. Add 300 ml of water.
3. Turn down the fire and stir till  powder dissolved.
4. Add in diced the button mushrooms.
5. Add a pinch of salt.
6. Add pepper (to taste)
7. Add 4 table spoons of creamer.
8. Simmer with low fire.