COUNT YOUR BLESSINGS
We were catching up on our respective weekends when my brother-in-law, Nasir said " You know, Rose, I was thinking about my life this weekend and I'm just very, very happy with it right now." That's no idle comment. He thinks more about the quality of his life than almost anyone I know. Between sipping the cup of tea and biting into the mouth watering pineapple tarts, I nodded politely while he continued.....
"What good does it do anyone, if you speak and philosophize great thoughts, but within your heart - you hold resentments to your father, mother, brother, sister or friends?!!! What good does it do to pray if you are unkind and unwarring in nature?!!! Sound familiar?
Everyone has heard that we should act the way we want our children to behave. In real life, however, we often have so much on our minds that we don't stop to think about how our children perceive our every word and action. And today, I'm glad I taught my children about my values. I devoted plenty of time to teaching them about honesty, compassion and loyalty. If they don't learn about these values from me, who will teach them?
Hundreds of time, I told them that the key to accomplishing their dreams is focussing them. Forget wasting energy fretting over every little thing that someone else owns and you want. Why drown in envy?! If you desire to be successful, you must get to work on it.
Not a day should go by that we don't find something to genuinely praise our child about. We should compliment our children more than criticize them. So, make praise come from the heart and you will make your child feel good........
Chicken tonight
Sesame Chicken
Ingredients:
4 chicken thighs, deboned, skin removed
2 tsp corn flour
6 pieces cream crackers biscuit (crushed finely)
1 tbsp sesame seeds
Marinades:
2 tsp oyster sauce
2 tsp soya sauce
egg whites from 1 egg
A little salt, sugar , pepper and sesame oil
Method:
Cut chicken meat into bite sizes.
Marinate for 2 hours.
Place crushed biscuits, sesame seeds and cornflour in a bowl.
( another splendid idea is to have the flour etc in a plastic bag)
Coat the chicken meat in the flour mixture.
Deep fry till golden brown.
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SOYA SAUCE CHICKEN WITH BASIL LEAVES
Ingredients:
600 gm chicken wings, prefried in oil till golden brown
5 slices ginger
2 shallot, sliced
1 tbsp chopped garlic
some basil leaves
1/2 cup of chinese cooking wine
Sauce:
Combine the following ingredients in a bowl.
1 tbsp oyster sauce
1 1/2 tbsp soya sauce
1 tsp dark soya sauce
1 tsp salt
1 tsp sesame oil
1 1/2 tbsp sugar
1 tbsp chilli sauce
1/2 tsp pepper
Method:
Heat 3 tbsp oil to saute the ginger, garlic, shallot and basil leaves till fragrant.
Add in the pre fried chicken pieces, then the wine and the seasoning sauce.
Cover for about 10 mins. The gravy should be thick.
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Tropical BBQ chicken Drumstick
Ingredients:
6 pc chicken drumstick
Marinades:
1 tbsp creamy peanut butter
2 tsp ground black pepper
50 gm pineapple puree
1 1/2 tbsp tomato sauce
1 tbsp red chilli (diced)
1 tbsp garlic (minced)
1 tbsp BBQ sauce
1 tsp salt
Method:
Combine all the marinade ingredients in a bowl. Marinate the drumsticks for 3 hours.
Bake in oven at 200'c for 30 minutes.
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Dynasty Chicken Wings
Ingredients:
6 chicken wings
Sauce:
3 tbsp soya sauce
1 tbsp dark soya sauce
1 tsp salt
20 gm rock sugar
3 -4 pieces licorice ( "kam choa" available from chinese medicine shop)
6 - 8 dried rose buds (available from tea shops)
1 litre water
6 - 8 nos star anise
1/2 tbsp pepper
Method:
Put all the sauce ingredients into a pot and boil for 15 mins.
Add in the chicken wings and cook for 20 -25 mins under low heat.
Cook stirring the chicken wings constantly until sauce has thickened.
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Honey Baked Sesame Chicken Drumstick
Ingredient:
4 chicken whole leg
2 tbsp honey
2 tbsp sesame seeds
Marinades:
1 tbsp minced garlic
1 tbsp oyster sauce
1/2 tsp salt
1 tbsp sugar
1/2 tbsp soya sauce
Method:
Marinate chicken for 2 hours.
Place them on a tray and bake for 15 mins at 200'C.
After 15 mins, removechicken from oven and brush honey and sesame seeds over the chicken drumsticks. Return to oven and bake further until well done.
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Baked Coconut Chicken Wings
Ingredient:
6 chicken wings
Marinades:
5 shallots, blended
5 pips garlic, blended
3 stalks lemon grass, blended
3 tbsp coconut milk
1 tbsp chilli powder
2 tbsp curry powder
30 gm shredded/dessicated coconut
4 tbsp sugar
1 tsp salt
Method:
Combine all the marinades, season the chicken wings for 1 hour.
Preheat oven at 200'C.
Arrange chicken wings on a tray. Bake for 30 mins.
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Indonesian Spicy Roast Chicken
Ingrredients:
4 chicken drumstick
250ml thick coconut milk
2 stalks lemon grass (bruised)
2 pieces kaffir lime leaves
2 tbsp oil
1 bit of salt and sugar
Spices:
2 red chillies
2 dried chillies( soaked to soften)
5 pips garlic
5 shallots
1/2 cm thick turmeric
3/4 cm thick galangal
3 candle nut
2 tbsp curry powder
Method:
Blend all the spices together.
Sitr fry the blended stuffs until fragrant.
Add in thick coconut milk, lemon grass, lime leaves, oil, salt and sugar.
When the sauce boils, add in add in the chicken drumstick and cook until the gravy thickens.
Use a banana leaf to line a baking tray.
Pour in the chicken and bake at 200'C for 30 mins.
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Spicy Butter Milk Chicken
Ingredient (A)
600 gm chicken, cut into pieces
2 tbsp butter/margerine
3 stalks curry leaves
1 tbsp dried shrimps (chopped finely)
Ingredient (B)
to be chopped finely:
2 red chillies
10 chilli padi
3 cm ginger
5 pips garlic
Ingredient (C)
1 tbsp sugar
1/2 tsp salt
100ml evaporated meilk
100ml stock
Method:
Rub chicken pieces with 2 tsp soy sauce, coat with a bit of cornflour, shallow fry briefly, remove and set aside.
Melt butter in frying pan. Add in chopped dired shrimps and curry leaves. Stir fry till fragrant.
Add in ingredient (A)
Add ingredient (C)
When gravy is boiling, add in the prefried chicken. Cook till gravy thickens.
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DELICIOUS POTATOES
POTATOES AND ONIONS WITH WALNUTS
1/3 cup (80ml) olive oil
2 large (400g) onions, sliced
3 large (900g) new potatoes, sliced
3/4 cup (75g) walnuts
1 tbsp chopped fresh oregano
Method:
Heat half the oil in baking dish, add onions, cook, stirring, until onions are well browned; remove from dish. Heat remaining oil in same dish, add potatoes, cook, stirring until potatoes are well browned all over. Add nuts and onions; mix gently.Bake in hot oven about 15 minutes or until heated through. Sprinkle with oregano.
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CORIANDER POTATOES WITH CHICKPEAS AND TOMATOES
2 Tbsp olive oil
1 large (200g) onion, sliced
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
4 medium (800g) old potatoes, peeled, sliced
425g can tomatoes
1 tbsp tomato paste
1 tsp sugar
1 1/4 cups(310ml) water
310g can chickpeas, rinsed, drained
1/4 cup chopped fresh coriander
Method:
Heat oil in pan, add onion and garlic, cook stirring until onion is soft. Add cumin and coriander, cook, stirring, 3 minutes or until fragrant. Add potatoes, cook, stirring, until potatoes are lightly browned.
Stir in undrained crushed tomatoes, paste, sugar and water, simmer, covered, 25 mintues or until potatoes are tender. Add chickpeas and coriander, cook, stirring, until heated through.
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POTATO AND PEA CURRY
4 medium (800g) old potatoes, peeled, chopped
1/4 cup (60ml) vegetable oil
1 medium (150g) onion, finely chopped
2 cloves garlic, crushed
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp fround fennel
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1 tsp garam masala
425g can tomatoes
1 cup (125g) frozen peas
Method:
Boil, steam or microwave potatoes until tender. Heat oil in pan, add onion and garlic, cook, stirring until onion is soft. Add spices and undrained crushed tomatoes, simmer, uncovered, about 5 minutes or until fragrant and slightly thickened.
Stir in potatoes, simmer, stirring occasionally , until potatoes are heated through and mixture is almost dry. Stir in the peas, cook, stirring, about 3 minutes or until peas are heated through.
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SAUTE POTATOES WITH LEMON AND GARLIC
5 medium potatoes
1/3 cup (50g) cornflour
1/3 cup (25g) grated parmesan cheese
1 1/2 tbsp chopped fresh oregano
3 tsp grated lemon rind
3 cloves garlic, crushed
1/2 tsp paprika
2 tbsp vegetable oil
40g butter
Method:
Peel potatoes, cut into 3cm pieces. Boil, steam or microwave potatoes until almost tender; drain, cool. Place potatoes in bowl, add combined cornflour, cheese, oregano, rind, garlic and paprika; mix well. Heat oil and butter in pan, add potato mixture, cook, stirring, until potatoes are browned and tender.
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SAUTE POTATOES PROVENCALE
25 baby new potatoes, halved
1/3 cup (80ml) olive oil
1 large (300 g) red onion, sliced
1 small (150g) red pepper, sliced
2 medium (24g) zucchini, sliced
2 tsp fresh rosemary leaves
1/4 (60ml) lemon juice
2 cloves garlic, crushed
1 tbsp shredded fresh basil leaves
Method:
Boil, steam or microwave potatoes until almost tender, drain. Heat oil in large pan, add onion, pepper, zucchini and rosemary; cook, stirring, until onion is soft. Add potatoes, cook about 10 minutes or until potatoes are lightly browned. Pour over lemon juice, add garlic and basil; mix well.
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CHICKEN AND POTATO PIE
10 baby (400g) baby potatoes, halved
1 medium (200g) red pepper
1 medium (200g) yellow pepper
2 tbsp vegetable oil
800g chicken thigh fillets, chopped
1 tbsp vegetable oil, extra
2 medium (700g) leeks, sliced
2 cloves garlic, crushed
1 tbsp cornflour
1/2 cup (125ml) chicken stock
1/4 cup (60ml) sour cream
2 tbsp chopped fresh basil
1 egg, lightly beaten
1 sheet ready-rolled puff pastry
Method:
Boil, steam or microwave potatoes until just tender; drain, cool. Quater peppers, remove seeds and membranes. Grill peppers,skin side up, until skin blisters and blackens. Peel away skin, slice peppers. Heat oil in pan, add chicken in batches, cook, stirring until well browned; drain on absorbent paper. Heat extra oil in pan, add leeks and garlic, cook, stirring, until leeks are soft. Add chicken, potatoes, blended cornflour and stock to pan, cook stirring, until mixture boils and thickens. Stir in cream, peppers and basil; cool.
Spoon mixture into deep 25cm oven-proof dish (1.75 litre/7 cup capacity). Brush rim of dish with egg, place pastry over filling, trim edge. Brush pastry with egg, cut 3 slits in pastry. Bake in moderately hot oven about 30 minutes or until pie is golden brown.
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FOREVER CHICKEN - Chef Alan Kok's latest
FRIED CHICKEN WITH SPICY MAYONNAISE
Ingredients:
2 chicken whole legs, cut into pieces
enough oil for deep-frying
Marinade:
1 egg, 1/2 tsp salt, 1 tbsp corn flour, 1 tbsp plain flour
Sauce: (to be mixed together)
4 tbsp mayonnaise, 1 tbsp tomato sauce, 2 tbsp chilli sauce, 1 tsp sugar, 1 tsp lime juice
Method:
Marinate the chicken for about 30 mins.
Deep-fry in hot oil until golden brown and cooked.
Drain off excess oil and keep aside.
Heat up 1 tbsp oil, add in the sauce.
Tip in the fried chicken and stir-fry until gravy thickens.
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DEEP-FRIED TOM YAM CHICKEN
Ingredients:
3 chicken whole legs, cut into pieces
oil for deep-frying
Marinade:
3 tbsp Thai tom yam paste, 1 egg, 1 tsp salt,
1 tsp shredded kafir lime leaves (limau purut leaves)
1/2 tbsp chopped serai (lemon grass)
*1 tbsp oil, (is added to prevent chicken from sticking onto the frying pan)
2 tbsp plain flour
1 tbsp corn flour
Garnishing:
1 onion, shredded, 1 lime
Method:
Marinate chicken for about 2 hours.
Deep-fry the chicken until golden brown and cooked.
Arrange onto a serving platter, sprinkle shredded onion and squeeze lime juice over before serving.
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CLAY POT CHICKEN WITH CHINESE SAUSAGE
Ingredients:
2 chicken whole legs, cut into pieces
6 button mushrooms, cut into half
1 pair chinese sausage, sliced thickly
1 tbsp oil
5 pips garlic, skin removed
5 shallots,
500ml water
Seasoning:
2 tbsp light soya sauce
2 tbsp chinese cooking wine
1 tbsp sesame oil
1 tsp oyster sauce
dash of pepper
One stalk of spring onion, cut into 4 cm length
Method:
Heat 1 tbsp oil in pot, saute the garlic and shallots until fragrant. Add in chicken and stir well.
Add in chinese sausage, button mushrooms, water, seasoning and bring to boil.
Lower the heat and cook until the gravy is thick.
Add in spring onion and mix well.
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STEWED TURMERIC CHICKEN
Ingredients:
1 chicken, about 1.5 kg
50g fresh turmeric ( kunyit) or add 1 tbsp turmeric powder during cooking
100g young ginger
4 stalks lemongrass
1 tbsp oil
600ml water
Seasoning:
1 tbsp sesame oil, 1 tbsp oyster sauce, 1 tsp salt, 1 tsp sugar,
1 tbsp chinese cooking wine (optional if unavailable)
Method:
1. Clean the chicken and cut into half.
2. Blend the turmeric, young ginger and lemongrass.
3. Heat 1 tbsp oil in pot, saute blended ingredients until fragrant. Add in water, seasoning and bring to boil.
4. Add in chicken, cover with lide and cook at low heat for 30 mins or until the chicken is done.
Remove chicken and leave to cool before chopping into smaller pieces.
5. Reheat the gravy for chicken, add in 1 tbsp chinese cooking wine and bring to boil. Pour over chicken and serve.
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FRIED CHICKEN IN CHILLI SAUCE
Ingredients:
2 chicken whole legs, cut into pieces
oil for deep-frying
1 onion, diced
Marinade:
1 tsp salt, dash of sesame oil and pepper, 1 tsp corn flour
Sauce:
3 tbsp chilli sauce, 1 tbsp tomato sauce, 1 tsp sugar, 2 tbsp water
Method:
Marinate the chicken for about 30 mins. Deep-fry in hot oil until golden brown.
Heat up 1 tbsp oil and saute onion until fragrant.
Add in sauce and bring to boil until thick.
Add in fried chicken and mix well.
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STEAMED CHICKEN WITH PRESERVED SOUR PLUMS
Ingredients:
2 chicken whole legs, cut into pieces
3 preserved sour plums, mashed
1 tbsp chopped garlic
1 tsp chopped chilli padi
1 tbsp preserved black beans, soaked and chopped
Seasoning:
1 tbsp sugar, 1 tsp light soya sauce, 1/2 tbsp oyster sauce
Method:
Combine all ingredients together with the seasoning and marinate the chicken for 30 mins.
Steam at high heat for 20 mins. or until cooked.
Serve hot.
