Chicken satay skewers and fiery noodle salad.

The food processor arrived yesterday. Time to get cracking.

Dish of the night is chicken satay skewers and fiery noodles.

Clock starts ticking....
To make the satay sauce, put all the ingredient in the mixer and whiz it into a paste. It calls for crunchy peanut sauce, lime zest, lime, coriander, chilli. Its not the kind of satay sauce I'm used to. I'm keeping an open mind. Coat the chicken with the satay sauce and grill it in the oven, till golden brown, or till cook.

Sauce for the noodles, calls for 1 chilli, 1/2 onion, coriander, lime sauce. Again, put everything in the mixer, which means I need to wash the mixer first.I'm running out of time... I have to roast the cashew nut for the sause too.

In total it took me 54mins to complete 2 dishes. No time for deserts.
Satay sauce is bitter, noodles is too spicy, and the kitchen is in a mess.

jamie oliver's 30 minute meal challenge

First challenge, Thai green curry with crispy chicken, kimchee slaw and rice noodles.

The challenge is to complete the dishes within 30 minutes.
The only problem is I dont have a food processor!!! I'm using a mortar and pestle to mix up everything. ^^

First to finish is the kimchee slaw. Able to manage this without the processor. The taste is really good, sour, tangy abd spicy. but it bit too spicy for Kirk.


Frying the chicken is messy, oil are spilling everywhere. However, it taste really nice, and crispy, sweet with honey, and a bit of spice. The paste didnt turn out at all. Mortar and pestle just couldnt get the curry indegrent to form a paste.

Green curry taste, plain. It might be beacause, I couldnt get the curry paste.


Time taken 59minutes. Not a bad time. With all the chopping and pounding.

long beans with pork in shrimp paste (虾米辣）

I LOVE this dish, but my mum never made this. I just learn it by trial and error, and it turn out to be deliciously tasty. I always have extra serving of rice. WARNING: this can be extremely HOT.

serve 2
ingredients
50gm pork fillet
500gm of long beans
30gm of shrimps
7 cloves of garlic
5 chilli padi, remove the seeds to reduce spiciness.
cooking oil

shrimp paste
1. soak shrimps in hot water, to soften it and reduce the saltiness
2. chopped garlic and chillies
3. using mortar and pestle/blender to mix shrimps, garlic and chilli into a paste
4. heat frying pan with 3 tbp cooking oil and fried the paste until fragrance, set aside when done

cooking the long beans and pork
1. cut the long beans into ~5cm length
2. slice pork fillet into thin strips
3. cook long beans in frying pan for 5 mins
4. add in the pork and shrimp paste and cook till done.

serve with rice.

scones (chocolate chips)

time to try baking something else besides cookies and muffins.
I didn't have a cookie cutter, so the scones didn't raise as good as it should be.

makes 20pcs.
ingredients:
3 cup flour
1/4 cup brown sugar
4 tsp baking powder
170gm butter, cubed
3 eggs
1./2 cup of soya milk
1 cup of chocolate chips
1 tbp grated orange zest

preheat oven to 220degC, bake for 12 mins

1. Sift flour, sugar, salt, baking powder in a big bowl.
2. put butter into dry mixture and make it into coarse crumbs
3. beat eggs with milk in another bowl and stir them into dry mixture along with chocolate chips and orange zest
4. shape dough with lightly floured hands into round shape and put them on baking tray.
5. ready to bake.

squid with pork mince

i have been thinking to cook squid for quite a while.
today is the day, bought 2 squids and pork mince from the market.

serve 2

ingredients:
2 middle squids
150gm of mince pork

seasoning:
1 tbp soya sauce
1 tbp shaoxing wine
1 tsp pepper

garnish (optional)
ginger, finely chopped

1. season the mince with pepper, soya sauce, and shaoxing wine
2. stuffed mince into squid until full.
4. garish with ginger. (optional)
3. steam it for 10 mins or until done.

serve with rice.

crispy pork belly, 烧肉

we always have this during chinese new year and festive period at home. most of the time, my mum will buy it from shop. i got this recipe came from my friend weng sum, and decide to give it a shot.
The end product was crispy but a bit too salty, as I forgot to remove the salt before roasting. So fellow chefs, remember to remove the rock salt before putting the pork belly to roast.

Note: You need 1 day to season/dry the pork belly and about an hour to cook the pork belly.

Serve 4
Ingredients:
500g pork belly
rock salt
5 spice powder
pepper

Preheat oven to 200deg C and roast for 1hr.

Preparation:
1. wash and pat dry the pork belly
2. Score the skin at 1 cm interval. This makes it easy to divide out when it was roasted.
3. Season with 5 spice powder and pepper on pork belly then Spread a layer of rock salt.
4. Wrap meat in linen cloth and have its skin side up. Put it in the fridge for 1 day. The dry air in the fridge and salt will draw out the moisture, making the skin as dry as possible before roasting.
And you have crispy cracking pork belly, makes great nibbles with beer.



Cooking, on the next day
1. Before roasting, brush off the salt
2. Place pork belly in oven to roast, underside up first. Turn pork belly skin side up half way through and cook till done. To check is meat is done, use a skewer and pierce it through the thickness part of the meat, make sure the skewer is clean when you pull it out.

And you have crispy cracking pork belly, makes great nibbles with beer.

honey glazed chicken with tomato, spanich, basil

This is so easy and simple to cook.

Ingredients:
4 chicken drums
butter
honey

Preheat oven to 200deg C and cook for 20 mins or till done

1. Keep the skin but remove excess fats on the drumsticks.
2. Place drumstick in a baking tin and coat it with butter and honey.

3. Roast in oven, turn every 5 mins and coat it with its baste.
4. Juicy sweet honey chicken in 20 mins. Serve with rice or potato.