Thursday, March 15, 2018

Pan-fried Black Pepper Chicken

[Serves 4]

400g chicken thighs, cut into pieces
1 tbsp cooking oil

1/4 tsp ginger powder (optional)
1 tsp black pepper (coarsely ground)
1/2 tsp cornflour
1 tbsp light soy sauce

Sauce: Mix together
2 tbsp light soy sauce
1 tbsp Chinese cooking wine (or Japanese cooking wine)
3 tbsp water
1/4 tsp sugar

  • Mix ginger powder, black pepper and cornflour together and sprinkle onto the chicken pieces.  Then add in soy sauce.  Mix to combine and leave to marinate, covered, for at least 30 minutes. 
  • Heat 1 tbsp cooking oil in a frying pan over medium fire.  Place chicken pieces (without the marinade) in the pan and pan fry for about 3 minutes; then flip to the other side and cook for about 3 - 4 minutes or until completely cooked.  
  • Add sauce to the remaining marinade and pour over the chicken and bring to the boil.  
  • Serve hot.

Sunday, February 11, 2018

Doggy German Butter Cookies

German Butter Cookies

The 2018 Chinese New Year or Spring Festival begins on 16 February which will mark the beginning of the year of the Dog. What better way to usher in the Year of the Dog than with these cute little doggy cookies. They taste very good and are easy to to make too!

Recipe adapted from here
Ingredients: (Makes about 28 cookies)

125g unsalted butter, softened
40g icing sugar
1 tsp vanilla extract
125g potato starch
80g plain flour

Nestle Milo cereal for ears
Mini chocolate chips for nose
Black sesame seeds for eyes
  • Preheat oven at 170°C.
  • Sift potato starch and plain flour together.  Set aside.
  • Cream butter and icing sugar until light. Beat in vanilla extract.
  • Add in flours and fold to combine to form a soft dough. Chill the dough for 30 minutes.
  • Divide dough into portions of 14g each. Roll each portion into a ball and press two Milo cereal onto the ball to form ears; black sesame seeds for the eyes and chocolate chips for the nose.
  • Place 'doggies' onto a baking tray and bake for about 15 minutes.  
  • Leave cookies to cool on a wire rack before storing in an airtight container.

Monday, November 6, 2017

Soft Wholemeal Loaf

290g bread flour
5g wheat germ
5g wheat bran
12g coconut sugar
5g sea salt
4g instant dried yeast


205g water (I used 140g water + 65g Greek yogurt)
15g fresh milk
20g olive oil

  • Combine all ingredients (A) in a mixing bowl and mix well.  Add in (B) followed and knead until dough is smooth and elastic and passed the "window pane test".
  • Place the dough in a lightly greased bowl.  Cover with a damp cloth and let it rise until doubled.
  • Punch down the dough to release trapped air.  Cover and let it rest for 10 minutes.  
  • Divide into 3 portions.  
  • Flatten the dough and roll it up tightly.  Place onto a greased loaf pan (24 x 13 x 7cm).  Repeat with the other 2 portions of dough.  Cover and let it rise until almost doubled (90%).
  • Preheat oven to 190°C.
  • Bake for about 35 - 40 minutes or till golden brown.

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