Tandoori Chicken with Naan

Wednesday, July 23, 2008

I have been craving for Tandoori Chicken for quite some time. Instead of eating out, I had decided to buy the Maggi Tandoori Chicken Pre-Mix to prepare it myself. I had heard lots of good comments on this pre-mix. Therefore, I had decided to give it a try as well. Indeed, it tastes good and what else to eat the chicken with if not with Naan. THUMBS UP!! So guys, it is definitely worth to try.


700 g chicken
1 packet Maggi Tandoori Chicken Mix
3 tbsp yogurt
2 tsp ghee


  1. Marinate 700g chicken joints with the tandoori mix and yogurt for 30 minutes/overnight.
  2. Spread ghee over chicken and bake in oven at 200 degree Celsius for 30-40 minutes.
  3. Serve hot with naan and dhall.


Stir-Fried Eggs with Long Beans

Tuesday, July 22, 2008

What do you do when you have eggs and long beans in the fridge? For me, I'll mixed both of them together to create a simple yet tasty dish from it. Guess that I am too lazy to think of anything to cook for dinner today. Excuses excuses.. :p


4 eggs, lightly beaten
250g long beans, cut into pieces, salt to taste
1 tsp chopped garlic
1 tsp salt
1 tbsp light soya sauce
dash of pepper and chicken stock granules


  1. Heat up oil and saute garlic until fragrant. Add in long beans and mix well. Add salt and continue to stir-fry until long beans are soft. Dish up.
  2. Combine long beans and the remaining ingredients and mix well.
  3. Heat up 3 tbsp oil, pour in mixture and stir-fried until golden brown. Dish up and serve.


What Type of Fruit Are You?

Sunday, July 20, 2008

Have you been wondering what type of fruit are you? Interested to find out more of your personality, do take a personality test at the following link. I am under the BANANA personality.

You Are a Banana
You are mellow, easy going, and a total softie on the inside.
People find it really easy to get along with you. You suit most tastes.

And while you're very sweet, you're not boring or ordinary.
You have an attraction to the exotic, and you could show up anywhere... doing almost anything!

You are spirited, energetic, and a total kick to be around.
You're also quite funny. Your sense of humor is on the goofy side, and it fits you well.

So, which category you belongs to?


Steamed Baked Ginger Onion Chicken

I had been away during the last weekend for my company's half yearly meeting. Therefore, I didn't managed to try out this particular recipe that had caught my attention. So managed to get my hands on it for our lunch today. Special thanks to my dearie Hubby today coz he helped out in cutting the chicken into serving pieces. Hehe.. I have no experienced in cutting a whole chicken before, therefore I am clueless when comes to this part.. This dish taste wonderful and the meat is indeed more succulent as compared to the normal baked ones. Maybe its because the chicken had been steamed first before baking it in the oven.


Ingredients A
1 chicken

Ingredients B
1 piece ginger (smashed)
2 stalks spring onions
1 stalk coriander leafs

2 tsp sugar
1 tsp sugar
1/2 tsp 5 spices powder
2 tsp soy sauce
1 tbsp Shaoxing wine
1 tsp pepper
1/2 tsp dark soy sauce
1 tsp cornflour

Serving Sauce
4 tbsp ginger paste
1/4 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1 tbsp hot oil
(mix with the steamed chicken gravy)


  1. Marinate chicken with the marinade overnight. Rub inside and skin.
  2. Stuff the chicken cavity with smashed Ingredients B. Steam for 10 minutes.
  3. Transfer the steamed chicken to bake in a pre-heated oven 200 Celcius for 20 minutes until golden brown.
  4. Cut chicken into serving pieces. Serve with serving sauce.


Beef Curry

Wednesday, July 9, 2008

CURRY will always be a 'must have' items when it comes to eating Nasi Briyani. Since Hubby loves beef, I had chosen to cook Beef Curry as a side dish with my Nasi Briyani. My Mummy taught me to use the cooking curry sauce to save all the hassle in the curry cooking process. This is my second attempt of using the sauce to make curry. My previous attempt was chicken curry and it was a success. Therefore, I had used the same way again and it never fails me.. :) The curry was so delicioius and the fragrance of the curry while it is cooking was just so aromatic and heavenly. Hmm.. writing this post makes me crave for more curry..


1 packet of curry cooking sauce
450g beef, cubed
3 potatoes, cubed
300ml water
salt to taste

  1. Empty the curry cooking sauce into wok. Boil for 1-2 minutes.
  2. Add beef. Stir well and boil. Add in potato cubes and water. Stir.
  3. Continue cooking until beef is tender.
  4. Add salt to taste.


Nasi Briyani with Chicken

I had been going for some groceries shopping the other day, and this particular rice mix on the rack caught my attention - Briyani Rice Mix. I was thinking of giving it a try since the instructions and ingredients are kinda simple and easy. You guys must have realised by now, most of the time the dishes I made uses a lot of 'shortcut'. Oh well, why not right since they can helped me shorten the duration of my preparation. The rice was fragrant but just one word of precaution when it comes to the amount of water we should be using to cook this rice. I had followed strictly on the amount of water and the rice turned out to be a bit soggy. Guess I have been to engrossed with the whole cooking thingy in the packet till I forget the basic of measuring the water with my palm on deciding the amount of water to use to cook the rice. I'll be serving the Nasi Briyani with beef curry, stir fried cabbages and deep-fried appalam.


1 Briyani Rice mix
3 tbsp ghee
2 cups of rice, washed and drained
300g chicken
2 1/2 cups of water (varies)
20g raisins
20g sliced appalam, deep-fried

  1. Heat 3 tbsp ghee in rice cooker and fry 50g Briyani Rice mix until aromatic.
  2. Stir in 2 cups of rice and 300g chicken until well-coated with mixture.
  3. Add 2 1/2 cups water and stir. Cook until rice and chicken are done.
  4. Once the rice are done, stir in the raisins and serve hot with the deep-fry sliced appalam, curry and vegetables.


Tofu with Fermented Bean Curd

Tuesday, July 8, 2008

What shall I do with the whole bottle of fermented bean curd lying 'helplessly' in the fridge. Actually there's a lot of way to cook it. Some people can even just eat it on its own due to its strong taste but unfortunately I don't belongs this group of people. So I had decided to cook it with tofu and have it with plain porridge and fried chai poh egg. Yummy yummy!

3 pcs firm tofu
3 pcs fermented bean curd
1 1/2 tbsp sauce from fermented bean curd
1 1/2 tsp sugar
30 ml water
oil for frying


  1. Deep-fried tofus till golden brown.
  2. Drained and set aside.
  3. Add in the fermented bean curd, sauce, sugar and water.
  4. Stir well until tofus are well coated.
  5. Dish and serve with porridge and eggs.


Bak Kut Teh

Sunday, July 6, 2008

Decided to make Bak Kut Teh for lunch today as been requested by a friend of Hubby. Earlier of the week, I had bought a packet of herbs and spices mix for Bak Kut Teh, dried mushrooms, foo chuk, poh lei sang choy and enoki mushrooms. You guys must have realised the 'main actor' of the dish is missing.. Hehe.. I had decided to drag Hubby along to the market to get the pork ribs and meat since those that I had saw in the hypermarkets are much more expensive and not that good in quality. So today, me and Hubby woke up early to start our wet market adventure to hunt for our main actor. Along the way, I bought a packet of tau fu pok and yau char kwai as well. So all the main actor, actress and supporting roles are ready, here we go to film the 'drama'.. Indeed, it was a success and goes well with a bowl of fluffy hot rice.


1 packet of Bak Kut Teh herbs and spice mix
1 kg meat (500 g pork ribs, 500 g far yok), blanched to remove the excess oil and sliced
1500 ml water
3 whole garlic
40 g dried mushrooms, soaked and cut the stems
70 g foo chuk, soaked and sliced
1 packet of enoki mushrooms, blanched
few leaves of poh lei sang choy
2 yau char kwai, sliced
1 packet of tau fu pok, blanched to remove excess oil and sliced
2 tbsp dark soy sauce
4 tbsp light soy sauce
salt to taste
2 tbsp oyster sauce


  1. Put the filter bags of the herbs and spice mix, pork meats, dried mushrooms, garlic, tau fu pok, dark soy sauce, light soy sauce, oyster sauce and salt into boiling water. Simmer for about 1 hour.
  2. Add in the foo chuk to the boiling soup. Simmer for another 1/2 hours and transfer to a claypot.
  3. Add in enoki mushrooms and poh lei sang choy and simmer for 5 minutes.
  4. Serve hot with rice and yau char kwai and a plate of vegetables.


Claypot Waxed Meat Rice (Lap Mei Fan)

Friday, July 4, 2008

I was drooling over Preciouspea posting on this dish. It really reminds me the time when I was small where Mummy always steam pork sausage (lap cheung) for dinner. I can finished one bowl of rice with the steamed pork sausage alone during that time. Yummy yummy. So today after we went for our bridal photo selection for 4 hours plus, both of us were so hungry. Therefore, I decided to prepare this for our dinner tonight. It was easy and fast to prepare and the end result, DELICIOUS and FULFILLING for our hungry tummy.. THUMBS UP!!!


1 waxed pork belly (lap yuk), sliced
2 waxed pork sausage (lap cheung), sliced
2 cups of rice
1 tbsp fried shallots
1 tsp chicken stock
dash of sesame oil
1 1/2 tsp soy sauce
200g choy sum, blanched


  1. Wash the rice and placed in the claypot. Put adequate amount of water in the claypot (approximately 3/4 cm above the rice). Stir in chicken stock, soy sauce, fried shallots and dash of sesame oil. Place the claypot on top of the stove at high heat and when water boils, lower the heat.
  2. At the same time, steamed the sliced waxed pork belly and pork sausage. Do not throw the essence of the waxed meat after steaming.
  3. Pour the essence on the rice and arrange the steamed waxed meat on top of the rice. Place the blanched choy sum on the side.
  4. Cover the lid and cook the rice for another 2 mins and serve hot. You may garnished with fried shallots on top of the rice when serving.


Beef Lasagna

Tuesday, July 1, 2008

A few days ago a friend of mine gave me this recipe. Therefore, I decided to prepare lasagna for our dinner tonight. Indeed, the recipe was delicious and yummy.


250g lasagna sheets
2 tbsp oil
1 onion, finely chopped
1 carrot, finely chopped
1 clove garlic, crushed
500g beef mince
5 tbsp tomato paste
2 x 400g canned tomatoes
2 cups of chicken stock
salt and pepper to taste
pinch of nutmeg
2 tbsp butter
2 tbsp plain flour
2 cups milk
125 g mozzarella or cheddar cheese


  1. Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
  2. Meat Sauce: Heat oil in a saucepan. Add onion, carrot and garlic, cook until soft. Add beef mince, cook until brown. Stir in tomato paste, canned tomatoes and chicken stock. Season with salt, pepper and nutmeg. Cover and cook gently for 20 minutes.
  3. Cheese Sauce: Melt butter in a separate saucepan, stir in flour and cook for 2 minutes over gentle heat. Remove from heat, stir in milk. Return to heat, stir until thick and smooth. Season with salt, pepper and add mozzarella or cheddar cheese, stirring over low heat until cheese melts.
  4. Preheat oven to 180 degree celcius. Pour 1/2 cup of the meat sauce into a lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauces, ending with cheese sauce layer. Sprinkle with grated cheese, bake in oven for 35 - 40 minutes or until cooked through (test if cooked by pricking with a fork). Sprinkle with some herbs and serve hot.

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