Pork Siomai

This recipe is inspired by my favorite chinese Chef Ching, I love to watch her cooking programme and she always inspires me to dish up these delectable meals, She definitely makes it looks so easy on the tele..hehe
Anyway, It's my first time to experiment on this dimsum recipe and actually it's not as difficult as I thought. It takes about 35 minutes to prepare and 6-8 minutes for the steaming process and it makes 16 dumplings. Well, it looks like siomai and it definitely tastes like siomai so maybe I did something right.

All You Need:

• 200 Grams Minced Pork
• 200 Grams Uncooked, peeled, deveined and chopped Prawns
• 1 Pc  Small Carrots,  chopped finely
• 1 Pc  Large Spring Onion, chopped finely
• 1 pc  Ginger about (2-3cm), chopped finely or grated
• 1 Tbsp Soy Sauce
• 1 Tbsp Rice wine or dry sherry
• 1 Tsp Sesame oil
• 3 Tsp cornflour
• 1/2 Tsp Salt
• 1/2 Tsp Pepper
• 1/4 Tsp sugar
• Wonton Wrappers

Procedure:

         Mix all ingredients in a bowl (wonton not included)
         Cut wrappers in a circular shape, put filling in the middle and gather the wrapper to make ball shape.
         Leave the the middle bit unwrapped.
         Oil the bottom of the steamer and steam dumplings for about 6-8 mins or until filling is cooked.
         Serve with soy sauce as dipping sauce.

Creamy Chicken Curry


Thursday night is a curry night!!!
Thought I'd surprise my number 1 critic when he gets home from work from a late shift with his favorite dish.
Well... he seemed to be well pleased to see what he's going to have for tea. Thank God for that :)
For me, this is an easy meal to prepare. If you want a curry in a hurry, you might want to try  and have a go with this one.

All YOU NEED:

• 3 Pcs.     Chicken fillet, cut in serving pcs.
• 3 Tsp.    Curry powder
• 1 Pc.       Large onion, peeled and quartered
• 2 Pcs.     Carrots, peeled and quartered
• 3 Pcs.     Potato,  peeled and quartered
• 2 Tsp.    Olive oil
• 3Tsp       Seasoning sauce
• 1  Cup    Water
•                Salt and pepper to taste
• 1/4 Cup  Cream

Cooking Procedures :

1. Par boil potatoes and carrots for about 5-8 mins (tender enough with a bit of a crunch). Set aside.
2. In a pan, fry chicken pieces and brown a little.
3. Add onion. Sauté for a few minutes until soft.
4.  Season with curry powder, salt, pepper and seasoning sauce. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat, add in potatoes and carrots. Simmer for 15-20 mins..
6. Add cream and stir. Cook for another 5 minutes.
7. Remove from heat. Serve hot with rice.

BON APPETITE!!

Chicken Inasal (Chicken Barbeque)

Another day, another meal to prepare...
Today whilst I was at work, for some reason I was drooling over chicken inasal (bacolod style), so, As soon as I got home I prepared all the ingredients to get me sorted with my din-dins.

YOU WILL NEED:

• 2 Pcs Chicken legs (depending on how many pcs. you will need) 
• 3 Tbs Soy Sauce **
• 3 Tbs Vinegar/ Lemon Juice **
• 3 Tsp Sugar
• 1/2 Tsp Ginisa mix or 2 Tsp Rock Salt
• Bamboo Skewer***
• Annatto Seeds/oil *
• 2-3 pcs garlic clove- bruised/crushed

PROCEDURE:

•  Mix all ingredients together in a bowl
•  Marinate in the vinegar/lemon juice, garlic and salt for at least half an hour or overnight. 
•       (if you've got plenty of time)
• Preheat grill to 350 degrees. Cook over indirect heat for 20 minutes, basting with the achuete oil.
• Turn and cook for 10-15 minutes more or until thickest parts of chicken exude clear juices when pierced. 
• Serve it rice and sawsawan or dipping sauce (vinegar and soy sauce)

TIPS:

* Annatto oil: Add 2 Tbsp of annatto seeds in 1/2 cup hot oil in a pan and wait till it creates little bubbles and take it off     the heat and set aside to cool down and transfer it to a container for use, discard the seeds.

**Btw, I usually make my measurement with the liquid mixture equal all the time.

***Soak bamboo skewer in a cold water so It doesn't burn quickly.

Always put small quantity when seasoning food, always taste your food and base your seasoning to your liking.

  

Thanks, Have a nice day everyone.

Confession of the skinny cook (sausage casserole)

Just got home from work, tired and couldn't be bothered to think what to do for tea..

Thankfully got this little packet from my good old cupboard that does miracles for me.

I'm not fond of using sauces from a jar or a packet  but this one is really really good. 

By the way this is one of my cheat thingy when I'm trying to get other things done whilst cooking,

and yeah, thats what you call multi-tasking :)

I know, It's a cheat but at least I still get decent food on my table rather than junkies.

Time to introduce to you  "Colman's Season and Shake."

Coleman's sausage casserole mix

Baking bag that comes with the mix

• This mix comes with baking bag, all you need to do is to put all ingredients in a bag, shake it gently and put it in the dish and bang it in the oven for 45 mins.

Water

sausages, onions and red and green bell peppers

• These are the ingredients needed for the casserole dish.

After 45 mins this is it, btw, be careful when you cut open the bag as the steam might scald you.

End result...Ta Da!!!
Serve it with mash potato or rice.






Thanks...Have a nice day everyone.