Grill Terriyaki Chicken in air fryer

简约速食。。。超适合busy mum like us ;)

Ingredients & steps
2 pcs of boneless chicken thigh
Marinate overnite in fridge with;
• Terriyaki thick sauce 2 tbs
• ginger sugar / brown sugar 1tsp
• soya sauce 1 tbs
• rice wine tbs

To cook
1. Put in aluminium foil in air fryer pan , Grill back then front @180°c for 10 min
2. Graze top side with maple syrup/ maltose / honey and grill for 2mins
3. Drain sauce and set a side
4. Cut into pcs and serve with dipping sauce
               or alternative
5. Stir fry mince garlic with some mushroom, add in the chicken sauce , pour over the sliced meat, garnish & serve

茶叶卤肉蛋 Taiwan Lu Rou Five Spice Meat Eggs

A lazy Sunday standby at home, waiting for call whether to activate me or not.... That kind of feeling is equally as bad as in jail waiting to be sentenced. Trying to distract myself from thinking.....Life gives us a thousand reasons to be happy and sad but if given a choice, I wld choose to be happy. Sometimes you can't bear to give up on sthg but under certain circumstances you just have and that makes me want to workout more and cook more. Hope time can heal my soul thru cooking....
This is Siara's fave since young. Tonight's dinner, I cooked taiwan spice meat with eggs. This is my first time cooking this but I think I nailed it thru tasting. It tastes different from my mum's but certainly as good if not better.

Ingredients

Hard tofu

• 4 hard boiled eggs
• Fried beancurd puff
• Hard tofu
• Pork belly or spare ribs  (sub w chicken wings if no pork) 



Hard tofu sliced with halved fried beancurd puff

• 5 gloves of garlic 

Spice n tea pouch

• Tea pouch n spice pouch 
• Chinese marinade, salt, pepper, sugar or rock sugar,light n dark soya sauce

Chinese marinade

How to cook

1. Get ready a few hard boiled eggs
2. In a large pot, boil 3/4 water
3. Once bubbling hot, put in tea n spice pouch, 
4. Bring it to boil for 5 minutes  
5. Add two tablespoon of dark soya sauce, one tablespoon of light soya sauce, one teaspoon of salt, one tablespoon of sugar, half ladle of Chinese marinade, a pinch of pepper in the pot
6. Put meat n stew in low heat
7. Simmer till cooked
8. Introduce eggs n the rest into the pot
9. Stew till sauce reduce to half ( stew for at least an hour)
10. Best serve with rice \

*Best indication when cooked is when eggs are browned n meat tender. Do taste constantly at interval to adjust flavor

Rose apple cinnamon puff

Beautiful rose apple cinnamon puff which I came across on FB, thus gave it a shot to bake it.

Turned out enticingly extremely attractive bouquet of edible roses!! Ideal for tea parties!! Your guests will be so impressed!! Moreover it is so easy to bake you will feel like a master chef after this! 

In this recipe, I used cinnamon powder however you may use chocolate powder, cocoa powder for other alternatives.

You may also replace apricot preserves with Nutella spread for sweeter tooth!

You may need:

-ready-made puff pastry sheet

-2 red apples or red n green apples 

-apricot preserves 

-cinnamon powder 

-half lemon 

-butter

-Icing sugar

Fill half a bowl of water, juice half lemon into the water.

Slice apples as thin as possible as shown 

Soak slices of apple in the lemon water for at least an hour ( soften apple slices
to create a better fold for petals)

Drain n towel dry soaked slices n set aside 

Heat up two tbsp of apricot preserve in a small pot. Do not add water. Set aside once warm n sticky.

 

Roll out pastry sheet thinly n cut n trim into long rectangular shape 

Spread warmed apricot preserve on pastry sheet ( in case you r using Nutella, pls do not heat or warm)

Arrange apple slices as shown
Sprinkle some cinnamon powder generously
Fold up n close the sheet as shown

Roll from one end till you get a rose

Close the end fold by pressing n sealing the dough together 

Use a muffin or Cupcakes baking tray n bake it at 250 for 10mins
Monitor carefully for the last 5 mins n add on if necessary

Bring out n cool those lovely roses before icing them

I like to serve them w vanilla ice-cream on the side n a cup of tea.

To have a clearer view of how to bake this piece of art, you may go to this link:

http://firsttoknow.com/who-knew-apple-slices-inside-a-puff-pastry-make-such-a-beautiful-dessert/?utm_source=facebookpage

Creamy prawn bisque soup

Bisque soup is comforting at any season and weather, that smooth creamy texture, heavenly flavored soup gives out lots of love and richness, this uncomplicated soup, clearly displays its delightful characters to the one who tastes it. Such hearty soup is definitely my fave when comes to expressing my feeling for the one I love. ;) Instead of using lobsters, I used prawns which surprisingly tastes divinely similar as lobster bisque. Not that my love is cheap skate but uhmm...practical and realistic! Haha! How many of us can afford lobsters for just a pot of soup?!! Cook n serve it as lobster soup, nobody will not believe that it is actually just some prawn soup. Clever smart money savers like us!

Ingredients

• 400g of prawns ( keep a few whole unshelled prawns for decor)
• Half cup of thickened creamer 
• Half can of peeled tomatoes puree
• 1 liter of fish or seafood stock ( alternatively  chicken stock) 
• 2 tbsp of plain flour 
• 1 tsp of black pepper 
• 1 tsp of sea salt 
• 2 tbsp of butter 

Heavenly soup

1. Wash and shell prawns, keeping head and shell separately from flesh.  
2. Melt butter in a soup pot on a medium heat
3. Add garlic, heads and shells 
4. Once the prawn shells and heads are cooked, you can smell the shells beginning to toast and see them turning golden red in color
5. Put in flour to thickened it before adding tomato purees 
6. Stir constantly for few minutes before adding fish or seafood stock
7. Add the few whole prawns and fleshes from shelling
8. Simmer over low medium heat till the soup gives you a rich thick taste when taste try
9. Take out those whole prawns and set aside to cool
10. Off heat and slowly pour in the creamer to thicken the soup 
11. Then add appropriate amount of sea salt and black pepper ( in my case I added what as indicated above)
12. Serve in a soup plate 
13. Halves those cooled whole prawns and place on top
14. Garnish with coriander and place a toasted baguette on the side of an underline plate 

P.S: Do not reheat the soup as it will dilute the creamy soup 

Herbs marinated rack of lamb

This morning I woke up with a terrible headache mainly due to inadequate sleep when my air-condition fuse went busted last night. Then greeted with a heated argument between my current helper and my daughter. Everything went bersek!!!
One way to de-stress myself is to have a cold, extremely cold bath, it really helps to clear my mind and think properly. I know I have tons of things to do today; fetching my new helper from the maid agency, calling engineers to fix my air condition and also to install mosquitoes net frames for my door and windows. 
Approaching the mid day, I already felt better after seeing my new maid  knowing the main source of headache will be gone in few days time. Having my air-con fixed, my door n windows measured, I know my night will be saved by a good meal, unwind myself with a glass of wine and a bowl of delicious rich creamy prawn bisque soup accompanied with hot sizzling aromatic racks of lamb. Even that, I felt good having the ability to get things back on the right track. Never give up on a day, always strive to do better. Have a good evening or whichever time zone you are in! Cheers!    

Ingredients:

-Racks of lamb 

-extra virgin olive oil

-sea salt

-black pepper

-mustard seed(optional)

-fresh rosemary 

-Italian herbs seasoning ( contains all types of herbs)

Season meat for at least an hour 

In a bowl, pour 4 tbsp of olive oil with 1 tsp of sea salt and black pepper. Throw in the fresh rosemary and a generous twist of Italian herbs . Marinate each rack of lamb evenly and seal it with transparent wrap. 

Direction:

1. Heat a saute pan over a medium high heat 
2. Place the rack of lamb on the fat side down for 5 mins
3. Turn over and grill the other side using low-medium till golden brown or alternatively roast in a preheated oven for 20 to 30 mins
4. Cut a quarter piece of lemon n place on the serving plate
5. Serve with condiment like mustard  

Baked salmon with herb mushroom crostini

Eating the food you like and that slims you and shapes you up is not as difficult as you think. I started to study food that are clean and healthy for my 12yrs old teen who is gradually growing up vertically and horizontally. I have to create menu that is appealing to her in taste yet a balance of nutritious value.

Salmon fish is loaded with Omega 3 that can help you to reduce your waistline and  gives protein. To get rid of the fishy smell, I incorporated lemon juice and herbs with a pinch of salt.

For crostini, I used brown wholewheat bread instead of baguette. Taste as good as any white bread once toasted crispy.

A very simple meal that requires cooking in an oven and a small pot. I took less than half an hour to prepare this low-cal comfort food. 

Let's get started!

Shiitake Mushroom crostini

Ingredients

• Sliced Shiitake mushrooms or any fresh mushroom( I'm using button brown mushroom )
• Minced garlic 
• 1 tablespoon of butter 
• 1 tablespoon of olive oil 
• 4 leaves of parsley leaf ( chopped)
• A pinch of sea salt or table salt 
• A pinch of black pepper 

Instructions 

1. In a small pot, add butter and olive oil at high heat
2. Introduce minced garlic and mushroom 
3. Throw in chopped parsley leaves 
4. Add any wine ( red or white wine is equally fine)
5. Simmer for a few minutes at medium heat 
6. Set aside 
7. Toast bread at oven or toaster till crispy lightly browned
8. Cut a clove of garlic and rub on the toasted hot bread 
9. Spoon some mushrooms filling on top before serving ( avoid crostini becomes soggy if too earlier)

It is usually served as an appetizer in Italy before entree.

Grilled salmon 

Ingredients: 

• Salmon fish 
• Half lemon 
• 1tsp of butter 
• 1 tbsp of olive oil
• A dash of sea salt, black pepper, parsley powder 
• Sour cream ( optional)

Instructions :

1. Coat an oven pan with olive oil 
2. Place salmons nicely on the baking pan
3. Sprinkle some salt, parsley powder and pepper on salmons
4. Scoop a tsp of butter and place on top of salmons 
5. Squeeze and juice half lemon on top
6. Grill at 400F for 10mins ( depending on your oven you may hv to adjust if you like your salmon not too overcooked)
7. Serve on a plate of salad 
8. Condiment with sour cream 

Bon appetite!!!