Thai Style Seafood Salad

Ingredients:
Seafood - I used squid and fish. You may add in other kinds of seafood depends on your preference.

Sauce:
A few cloves of garlic
Chilli
Fish sauce
Lime juice
Pitch of salt

Salad vegetable up to personal preference

Method:
Mix all the sauce ingredients together and set aside for use
Boil all seafood in water and drain away the water.
Mix everything together.

Baked Prawns with truffle oil

truffle oil is something very easily to use. Just sprinkle over anything u want to. Mum arrived saying she's hungry so in 30 minutes, I prepared this from frozen to cooked for her.

Ingredients:
Prawns
Salt and pepper
Butter
Cheddar cheese

Method:
Cut prawns in half removing all particules and lay nicely on oven plate
Place garlic and butter nicely on it.
Sprinkle cheddar cheese on it and bake for half an hour at 180 degree
Sprinkle truffle oil on it after cooked.

Steam Threadfin with Essence of Chicken

Bought a very fresh Threadfin from market last Saturday so I tried steaming it with essence of chicken today.

Ingredients:
Threadfin fish
Essence of chicken
Salt
Pepper
Ginger
A clove of garlic
Chilli

Method:
Wash Threadfin clean and pat dry using kitchen paper.
Rub with a bit of salt and pepper.
Pour half a bottle of essence of chicken and rest for at least half an hour.
Chop garlic, ginger and chili finely and sprinkle on top of Threadfin.
Steam for 10 minutes and pour the reminding half a bottle of essence of chicken over.
Let it rest for 5 minutes and it's done.

Mala Stir Fry

Always love the Mala Stir Fry at food courts but am a bit skeptical about hygiene. After reading on Singapore Home Cooks at FB and it can be done at home. Here I'm trying it out for the first time and yes, it's so yummy.

Ingredients:
Hot chili sauce ( China type )
Black ground pepper ( depends on how much you like )
6 cloves of garlic
Small piece of ginger
Salt

As for the rest, you can add whatever you like. I used:
Lotus root
Chives
Sliced pork
Fish
Scallops
Luncheon meat
Pork ball

Method:
Heat up a big wok with oil and stir fry garlic, ginger and peppers till fragrant.
Add in chili sauce and salt.
Stir fry lotus root first as it takes the longest to cook.
Add in the rest and stir fry till cooked.

Braised Chicken with Bittergound

Ingredients:
Chicken ( I use wings only )
Abalone sauce
Pepper
Ginger slices
Bittergound

Method:
Marinate chicken with all the ingredients except bittergound For at least an hour.
Braise over low fire
Add in bittergound when chicken is cook and stir till cooked

Roast Chicken Drum

Ingredients:

Chicken drum

Abalone sauce

Black pepper

Lemon juice

Salt

Method: 

Marinate chicken with all the ingredients for at least half an hour

AF it 15 minutes each side and it's done. 

Braised Fish

Ingredients:

2 piece of Garoupa sliced into big piece

Ginger

Garlic

Chill

Sweet fermented bean paste x 1 tablespoon

Salt

Pepper

Flour 

Method:

Wash and dry fish. 

Sprinkle some salt and pepper and coat lightly with flour. 

Pan fry it until crispy. 

Stir fry garlic and chilli till fragrant. 

Add in sweet fermented bean paste and water and continue to stir fry under medium fire. 

Add in fish and water, salt to taste and simmer for while and it's done. 

Steam Chicken Drum with Tomato Garlic Sauce

Fat die me. Craving for a drink at this hour and I need to go along with it. So something simple and luckily I always have food in the fridge.

Ingredients:
Chicken drum pre-marinate with salt
Tomato garlic sauce
Chilli flakes

Method:
Just rub the chicken drum with salt and marinate. Preferable overnight.
Topped it with tomato garlic sauce and sprinkle chilli flakes.
Steam for 20 minutes and it's done.

Stir fried seafood with tomato garlic sauce

Remember the tomato garlic sauce I prepared a few days ago? Usually I use it with eggs or bread, tried something new today. Stir fry with seafood and okra. I quite like the result, something useful for a easy and quick dish.

Ingredients:
Tomato garlic sauce
Okra
Clams
Prawns
Scallops
Salt
Small yellow onion
Chilli

Method:
Chop onion and chilli and stir fry in a little oil until fragrant.
Add in the prawn, scallop and clam and fry till half cooked.
Add in the okra and keep stirring.
Add in sauce and a little salt for seasoning.
Stir fry throughly and it's done.

Steam Japanese Style Rice

Was thinking of preparing something different so I came up with this simple version of steam rice.

Ingredients:
2 cups of rice
3 large dried mushrooms
1 Japanese sweet potato
2 tablespoon of sukiyaki sauce

Method:
Wash the mushrooms and soak in water to soften it.
Cut them into small slices after they soften.
Bring the water used to soak mushroom to a boil and add in the mushroom. If time permits, boil for half an hour and add in sweet potato ( skin removed and cut into small pieces ).
Add in the sukiyaki sauce.
Wash the rice and use the boiled mushroom broth to cook the rice.
Either mix the mushrooms and sweet potato thoroughly or place on top if the rice.
Cook it using rice cooker and it's done.

Ngoh Hiong

Our family's traditional dish is Ngoh Hiong but my version and my mum's version is so different. I learnt mine from my grandmother and adjust to my own liking. As I don't like 五香粉 ( Chinese Five Spice Powder ), mine will be without it and spring onion. You can add them if u like it.

Ngoh Hiong

Ingredients:
500gm of minced pork
250gm of prawn shelled and cut into small size
500gm of water chestnut peeled and chopped
4 eggs beaten
Bean curd skin 2 packs
3 tablespoons of soya sauce
1 teaspoon of pepper
3 tablespoons of sesame oil
2 tablespoons of corn flour
4 salted egg yolk

Method:
Mix everything throughly except bean curd skin and salted egg yolk leaving a little egg left to wrap the Ngoh Hiong.
Cut the bean curd skin into squares.
Wrapped the ready mix fillings adding in salted egg yolk. If you like more salted egg, you may put more. Seal the Ngoh Hiong using the remaining beaten egg.
Steam them for 10 minutes if you are not eating them immediately. I'm not good at frying and always worry that the inside will be uncooked that's why I always steam them before frying.
Deep fry and it's ready to be served.

Breakfast Bread Bowl

woke up late on a Saturday is common for me, so I decided to prepare myself some brunch.

Ingredients:
Butter Bread Roll
Egg
Honey Baked Ham
Self made tomato garlic sauce
Shredded cheese ( optional )

Method:
Slice the butter roll top off and dig a hole by pressing the bread in.
Toast it for 5 minutes using Air Fryer at 180 degree.
Add in tomato garlic paste, ham and beaten egg. Top with cheese if you like.
Air fry for 15 minutes at 180 degree and it's done.

Tomato Garlic Sauce
Ingredients:
Tomato ( up to u to decide how many you would like to use )
A whole garlic

Method:
Chopped the garlic as finely as you can
Cut the tomatoes into small pieces
Bring to boil in a pot with water just enough to cover the ingredients.
Bring down to a simmer and keep stirring to prevent burnt.
Slowly add in water just nice to prepare the sauce.

Chicken Breast Salad

Using leftover chicken breast from the roast chicken last night, managed to come up with a separate dish similar to the one I tried at Lai Huat. Simply shred the chicken breast ( as no one at home likes chicken breast meat ), toss with fish sauce, finely chopped onion and chili, a teaspoon of lemon or lime and some Thai seafood sauce. Perfect as a salad or sandwich topping.

Milo Breadsticks

My family always can't finish a whole loaf of bread therefore I decided to prepare some breadsticks as today is the expiry date. A very simple procedure but taste good as a tea break snack.

Ingredients:

Square bread ( amount according to how much you could like to prepare )

Butter

Milo

Method:

Cut the bread into sticks. 

Pre-heat the Air Fryer for 3 minutes, 180 degree

Toast the breadsticks for 10 minutes

Flip them and toast for another 10 minutes. 

Melt butter over them while it's hot and sprinkle milo on them throughly. 

Herb Roast Chicken

Ever since I got my Mayer Air Fryer, I've being a fan of it ever since. With this excellent, fuss free and convenient helper, it saves me a lot of trouble when it comes to cooking and cleaning up.

The Herb Roast Chicken is prepared using the air fryer including the vegetables. This serves as a excellent dinner for two, me and my mum. 

Herb Roast Chicken

Ingredients:

1 spring chicken ( I used frozen chicken this time round. If time permits, get sakura chicken from wet market will be better )
Washed USA potato
A cob of corn
Cherry tomatoes for garnish
Butter to coat on chicken while roasting

Marination for chicken:
1 whole small lemon
1 baby carrot
A knob of garlic
1 tablespoon Olive oil
1 teaspoon of Rosemary herb ( I use herb as I find it a waste to buy fresh ones as they spoil easily and I do not use them that often )
1 teaspoon of Thyme herb
Salt and pepper

What to use:
Kitchen paper
Kitchen sissors
Meat tenderizer
Aluminum foil
Toothpick
Air Fryer

Method:
Wash the chicken throughly using salt. You will find that there are fine "hairs" on the chicken skin and it looks disgusting. One way to get rid of them is like scrubbing your face with facial scrub. Use salt to rub on the skin to remove them. Cut away ( a very good kitchen scissors is WMF kitchen sissors as it manages to cut everything easily. It's use to cut the chicken after roasting too ) the backside of the chicken and any unwanted parts. Wash  away the salt and pat dry the chicken using kitchen paper. Poke the chicken as many times as you can using a toothpick so that the marination can "get in" the chicken later.

Prepare separately a bowl and mix olive oil, rosemary and thyme herb, salt ( I use 2 teaspoon of sea salt ) and pepper ( I use black pepper ). Stir well and leave it for later. Chopped carrots finely for stuffing into the chicken. Juice the lemon and cut the skin into smaller pieces. Peel the garlic and lightly pound on it using the meat tenderizer.

Coat the stomach of the chicken with 1/3 of the olive oil mix throughly. Stuff some lemon into the chicken stomach follow by all the carrots and half of the garlic prepared just now. Seal the chicken stomach with lemon and secure using toothpicks. This is to ensure the stuffing does not falls out, if you manage to seal it properly using the lemon, you can skip the toothpicks.

Coat the skin of the chicken with the remaining olive oil mix throughly and rub the remaining garlic over it. Place garlic as a base before placing the chicken in a box or storage box big enough to hold the whole chicken. Leave it in the fridge to marinate for at least an hour, the longer the better. I prefer leaving it overnight.

Pre-heat the air fryer at 180 degree for 5 minutes. Peel the potatoes and cut into small pieces for roasting with the chicken. Cut the corn into small pieces too. Separate the wire mash handle from the base of the air fryer and lay the potatoes and corn into the base of the air fryer. I placed aluminum foil underneath the potatoes and corn so that it's easier for me to wash the air fryer later. Brush butter over the potatoes and corn.

Coat the chicken skin with butter throughly. Place the wire mash handle back and put the whole chicken in. You can cut big onions and leave them with the chicken while roasting as this helps to enhance the flavor too ( this is optional ).

Air dry one side of the chicken for 30 minutes and flip it over and air try another 30 minutes. Take the  chicken out and garnish with cherry tomatoes and all the roasted potatoes and corn.

#cookforallora #imallora #chicken #roastchicken #myhomecookdish #homecook #airfry #icancook #cookforallorablog #cookforallora.blogspot.sg #western #dinner #wholechicken #herbs