Pan Fried Chicken Chop Recipe

Chicken chop have been my signature dish since college days, there is a few versions and this is one of them. Whenever my housemates wants to have small gathering with friends, this will be one of the easiest dish to stir up and serve a big group. It's been a while since i cook this.


Pan Fried Chicken Chop Ingredients
2 Chicken Maryland
0.5 teaspoon of Sea Salt
0.5 teaspoon of Thyme
1 teaspoon of White Pepper
1 teaspoon of Paprika Powder
1 teaspoon of Garlic Powder
2 teaspoons of Onion Powder
2 tablespoons of Cooking Oil

Use a kitchen hammer and hammer the chicken chop. The purpose of this is to tenderize the meat, and to get it uniformly flat.

Measure and mix the rub ingredients in a small bowl. Generously sprinkle over the Chicken Maryland then give it a little rub to evenly season the chicken. Leave it on the table top for 30mins or in the fridge for at least 3 hours.

Heat the pan and cooking oil. Place the Chicken Maryland with skin side down and cover the pan for 3 mins. Refrain from the urge to open the pan and lose all that lovely steam, which will cook the chicken into tender moistness. Flip it around and let the other side cook for 5mins. Lastly flip to cook the skin side down again for 3mins. Remove from pan onto the serving plate. Serve it hot.


This can be served with sides of:
1. Baked Potatoes
2. Grill Tomatoes
3.
👍👍👍 Sauté Thinly Sliced Potatos & Baby Carrots in Goose Fat
4.
👍👍👍 Mash Potatoes with Bacon bits


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Foochew Chinese Red Wine Chicken with Mee Sua (红糟酒面线) Recipe

Serving for 2

Ingredients
2 tablespoons of Sesame Oil
50g of sliced Old Ginger
300g Chicken
500ml of Foochew Red Glutinous Rice Wine 红糟酒
1 tablespoons of Foochew Red Glutinous Rice Wine 红糟酒 Residual (Optional)
500ml of Water
50g of sliced Shiitake Mushrooms
50g of sliced Black Fungus

1. Heat pan on medium high heat and fry Old Ginger until fragrant.
2. Place the Chicken and top with Foochew Red Glutinous Rice Wine 红糟酒 Residual.Pan dry until fragrant, then add in Water, Foochew Red Glutinous Rice Wine 红糟酒 and mix well.
3. Cover & bring it to a boil then simmer for 40mins.
4. Add in the Shiitake Mushrooms & Black Fungus, continue simmering for 5mins.
5. Serve hot with Mee Sua.

Recipe of homemade Foochew Red Glutinous Rice Wine 红糟酒

Recipe of Dry Foochew Chinese Red Wine Chicken Recipe

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Dry Foochew Chinese Red Wine Chicken Recipe

Serving for 2

Ingredients
2 tablespoons of Sesame Oil
30g of sliced Old Ginger
300g Chicken
3 tablespoons of Foochew Red Glutinous Rice Wine 红糟酒 Residual
50ml of Water
50g of sliced Shiitake Mushrooms
50g of sliced Black Fungus

1. Heat pan on medium high heat and fry Old Ginger until fragrant.

2. Place the Chicken and top with Foochew Red Glutinous Rice Wine 红糟酒 Residual.Pan dry until fragant, then add in Water and mix well.

3. Cover & let it simmer for 25mins.
4. Add in the Shiitake Mushrooms & Black Fungus, continue simmering for 5mins.
5. Serve hot with Rice.

Recipe of homemade Foochew Red Glutinous Rice Wine 红糟酒




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Baked Bacon Ham Spinash Cream Sauce Rice! Ongoing extra added Mix and Match Ideas

Always think this very tedious to make this but it's one of the simple and fast! Anyone can get it done in 20mins or 30mins.


Ingredients
2 bowls of Rice in Baking Bowls
4 pieces of Bacon Strips
6 pieces of Ham
3 handful of Spinach leaves
230g / approx half a bottle of Leggo's Alfredo Creamy Pasta Sauce
100ml Water
80g Grated Mozzrella Cheese



Preheat over at 190°C.

Heat pan and stir fry the bacon until it is half cooked. Then add in the Ham and stir fry until semi cook. Pour in the Alfredo Sauce and Water, combine well and bring it to a boil. Turn off the fire mix in the Spinach and divide it equally on top of the rice bowls prepared.


Top generously with grated Mozzrella Cheese and put in the oven to bake for 10mins.............


....... or until the top is slightly browned.

Do warn your family members to BECAREFUL the bowls are extremely hot!

Enjoy~!!!

Lesson Learnt: Reason why we turn off the fire and mix in the spinach only without cooking over the fire is to avoid the spinach from overcooking and turning in to dirty green dead color.

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We'll be adding our creations: Good and bad ideas. All here to share! Will update more soon..



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Pasta Exploration ::: Tuna Aglio Olio

First Aglio Olio served to the picky Aglio Olio eater the deary. His comments over this dish is it only lack of fresh chili slices for the spicy kick.

Ingredients
1 can of Tuna in Water
3 tablespoons Extra Virgin Olive Oil
4 cloves of sliced/crushed Garlic
1/4 teaspoon Cayenne Pepper
1 sliced Chilli Padi
Sprinkle of Italian Herbs
1.5cm Angle Hair Spaghetti (x2 to x3)
2 L of Water
1 teaspoon of Salt

Step by Step
Step 1 Pour Water to boil over the stove with 1 teaspoon of Salt. If the water is boiling place in the pasta. (Cooking the pasta together with the Aglio Olio sauce.)
Step 2 Heat up a pan and add in the Extra Virgin Olive Oil, sliced/crushed Garlic and Cayenne Pepper. Stir fry until garlic is cooked.
Step 3 Toss in the cooked Angle Hair Spaghetti and a dash of salt to taste. Dish on a plate.
Step 4 Turn up the heat and pour the can of Tuna in Water in the same spaghetti pan. Simmer until all the water has evaporated.
Step 5 Dish on top of the Aglio Olio. Crush on some Black Pepper and sprinkle some Italian Herbs before serving.


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Pasta Exploration ::: Black Pepper Roast Chicken Aglio Olio

Convenience of preparing a meal is now a very essential need. Roasting chicken is easy but takes time & effort and impossible to cook it on a weekday for working couples/parents. I bought a whole Black Pepper Roast Chicken from a supermarket split it up into 2 meals and this is one of the meal that have been prepared. On your weekend you can also Roast your Chicken and split it up into meals.

Ingredients
1 quarter Black Pepper Roasted Chicken
2 tablespoon Extra Virgin Olive Oil
1 clove of crushed Garlic
1/2 teaspoon Cayenne Pepper
Sprinkle of Italian Herbs
1.5cm Angle Hair Speghetti (for 1)
2 litre of Water
1 teaspoon of Salt

Step by Step
Step 1 Place the chicken in a 160°C oven to warm it up.
Step 2 Pour 2 litre of Water to boil over the stove with 1 teaspoon of Salt. If the water is boiled place in the pasta. (Cooking the pasta together with the Aglio Olio sauce.)
Step 3 Heat up a pan and add in the Extra Virgin Olive Oil, crushed Garlic and Cayenne Pepper. Stir fry until garlic is cooked.
Step 3 Toss in the cooked Angle Hair Speghetti and a dash of salt to taste.
Step 4 Dish on a plate. Crush on some Black Pepper and sprinkle some Italian Herbs before serving.


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Pasta Exploration ::: Bacon Aglio Olio

Ingredients
2 sliced Streaky Bacon
1 tablespoon Extra Virgin Olive Oil
1 clove of crushed Garlic
1/2 Cayenne Pepper
Sprinkle of Italian Herbs
1.5cm Angle Hair Speghetti (for 1)
2 litre of Water
1 teaspoon of Salt

Step by Step

Step 1 Pour 2 Litre of Water to boil over the stove with 1 teaspoon of Salt. If the water is boiled place in the pasta. (Cooking the pasta together with the Aglio Olio sauce.)

Step 2 Place the bacon in a non stick pan and cook it until it is lightly browned. (The bacon will turn out semi crispy after step 3 so don't worry.)

Step 3 Add in the Extra Virgin Olive Oil, crushed Garlic and Cayenne Pepper. Stir fry until garlic is cooked.

Step 3 Toss in the cooked Angle Hair Speghetti and a dash of salt to taste.

Step 4 Dish on a plate. Crush on some Black Pepper and sprinkle some Italian Herbs before serving.


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Side Dish Exploration ::: Korean Sweet Anchovies with Cucumber

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My favorite Korean side dish that I always ask for refill… there are few more… wait for me to explore & I’ll definitely share with all of you… for now is SWEET ANCHOVIES with CUCUMBERS…



Ingredients needed:::
1 tablespoon of Cooking Oil (Halal style) / 1 teaspoon of Lard (Non-Halal style)
Hand Full of Baby Anchovies
Half Hand Full of diced Japanese Cucumber
1 teaspoon of Fine Sugar

Steps~~~

Turn up the heat to Medium to warm up the pan and add in the Cooking Oil/Lard.
Throw in the Baby Anchovies to cook till lightly golden then add in the diced Japanese Cucumber & Fine Sugar. Stir till all sugar melt which will be just in time when the Baby Anchovies are golden and the cucumber as slightly cooked, I love my cucumber crispy!

Dish out to serve~ Enjoy… <3

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Pasta Exploration I ::: Bolognese with Homemade Beef Meatballs with Fusilli

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Have you watch Cloudy with a Chance of Meatballs? If you have not you better do! It rings a bell to make this dish......

Spaghetti Meatballs Bolognese is one of the most common popular dish. Our very first Pasta recipe sharing. Hope we can come up with more very soon.

Enjoy Cooking!



Beef Meatballs
500g of Minced Beef
Dash of Salt
Dash of Pepper
1 teaspoon of Corn flour
1/2 of Sesame Oil
Cooking oil

1. Mince Beef more to make it tender.
2. Place the minced beef in a bowl and add salt, pepper, corn flour and sesame oil.
3. Portion beef enough and roll it into balls about the size of 1.5cm round.
4. To stack up meatballs, sprinkle corn flour to make them not to stick them together too much.
5. Heat frying pan till hot and add cooking oil.
6. Place in beef balls and fry till brown, turn it to cook whole meatball.
7. Dish it to cool and absorb excess oil in kitchen tissue towel while you're cooking the rest of the beef meatballs.


Bolognese Sauce
1-2 cup of Bolognese Sauce from Prego Traditional Bottle

1. Heat pot and add in Bolognese sauce.
2. Let it boil, add in the cooked beef meatballs.
3. Simmer for another 2mins, and turn off the fire.


Pasta - Fusilli
5cups of Water
Salt
2 cups of Fusilli

1. Boil water with salt, and add in pasta.
2. Keep on boiling until pasta is Medium-Soft.
3. Use a big sifts to strain the water.
4. Add some Olive Oil so that it will be stick together.


TO SERVE:
1. Portion pasta in shallow plates.
2. Scoop Bolognese meatball sauce on top and it is ready to be served.
3. Top it with Cheddar Cheese.

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Chef at Home: Delicious Miso Crusted Salmon Fillets

If you've been following us, you'll know that we cooked up a kick-ass 5-course dinner for my mum to celebrate Mother's Day. One of the main courses was the Miso Crusted Salmon, so today we'll be giving you the full recipe so you can cook it too!

The recipe we got this from initially called for Cod. Sadly we couldn't find any non-frozen cod fish, so we went for salmon instead, and it actually turned out very well!

Ingredients:
- Salmon Fillets
- Mirin (Japanese sweet rice wine used for cooking, we bought ours at a 100Yen shop)
- Sugar
- Miso


You'll notice from the pic above that since we couldn't find plain miso-in-a-container, and since time was running short, we improvised and bought a pack of instant miso soup instead. It serves the same purpose, just remember to discard (or keep for another day) the tofu and seaweed that comes in the pack.

Anyways, bring 100ml of mirin to a boil, then lower the heat to simmer. Stir in 200g of miso paste - once that's dissolved stir in 100g of sugar until that's dissolved, then take off the heat. Let the mixture cool to room temperature.


Wash your salmon fillets and remove any scales/bones that the fishmonger might have missed out, and slather generously in the sugar-mirin-miso concoction.


As you can see below, we've used a funky individual plastic-bag wrap for each fillet, but that was because we sort of didn't notice that we'd run out of plastic cling wrap. You can use whatever you fancy - spoon/pour any leftover sugar-mirin-miso into the plastic and then marinate the fish in the fridge for at least half a day (preferably overnight or up to 2 days).


When it's time to cook, take the salmon fillets out of the fridge. Use your fingers to wipe off any excess sugar-mirin-miso mixture off the fish, but do not rinse. Toss the fillets into a hot frying pan for a minute or two on each side (just enough to sear the miso to give the fish a slight crust, then bake in a pre-heated oven at 200 deg C for about 10 minutes.

That's it! Easy and quick. Trust us when we say this fish is delicious. The mirin and the miso marinade imparts a hint of sweetness to the salmon, and the sear before bake ensures that the fish retains a ton of juice. The resulting fillet has a slightly firm/crusty surface, but is just juicy all over inside.


So go ahead and try it for yourself! Preparation and cooking time are 10-15 minutes each, and you can prep in the morning before work, toss the salmon into the fridge, then come back home and it'll be ready for you to sear/bake and eat a delicious restaurant-quality salmon fillet.

(Unfortunately, mirin contains alcohol, so not strictly halal. Alcohol burns off during the cooking process though.)

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Pan-Fry Exploration ::: Fried Fish with Soya Sauce and Shallots

Today I will be sharing something simple to cook and yet adds a twist to the daily fry fish that is served on the table. Probably some of you may know how to cook this, this would be a guide for those who have not try this style before! hehe~



Fry Fish
Ingredients Needed:
500g of Sliced Fish
150ml Cooking Oil

1. Wash fish and pat dry with kitchen tissue towel.
2. Place the fish out at room temperature for 10 minutes.
3. Place a large nonstick pan over medium heat on the stove top. Add cooking oil, and warm it to medium-high heat.
4. Place the fish in when the pan is heated. Cook until the bottom of it appears golden-brown, which will take about 4 minutes. (time it varies to the type of fish)
5. Turn the fish over with a spatula. Cook the other side until it appears golden-brown and it feels firm to the touch. Approximate time will be 3minutes.
6. Remove the fish once it appears flaky and golden-brown. Place the fish on a serving plate.

Next is to created the special simple sauce that will bring a twist!

Soya Sauce and Shallots
Ingredients Needed:
5 tablespoons of Cooking Oil
3-5 Shallots
7-8 tablespoons of Soya Sauce
1 tablespoon of Sugar

1. Peel and slice the shallots into 2-3mm thick.
2. Using a clean nonstick pan, heat up and add in the cooking oil at Medium heat.
3. Throw in the shallots and stir fry till cook for about 1-2 minute, then add in the sugar to let it melt.
4. Turn off the fire. Add in about soya sauce and mix.
5. Pour it over the fried fish and serve!

This Pan-Fry exploration actually works for almost all kinds of fish.. So, head down to the market or supermarket and grab yours and your family favorite fish and try this out...

Hope you all love it~

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Side Dish Exploration ::: Mash Potatoes with Bacon bits

Being mash potatoes lovers wherever we go ''mash potatoes as side please~''

On 28 Nov 2010, after our relaxation afternoon at Belle Mare beach in Mauritius, being unable to decide where to head to for dinner, we went home to make made Baked BBQ Honey Chicken Wings, & Garlic Bread to go with instant mushroom soup. Not forgetting our carbohydrates, we made mash potatoes with bacon bits!

Ingredients:::
200g washed potatoes
1/4 tablespoon Salt
10g butter
35g hot milk
Salt to taste
A dash of pepper
Bacon bits

1. Put potatoes in a pot with enough water to cover them. Add 1/4 tablespoon salt. Bring to a boil, and simmer until potatoes are tender. Test by poking it with a fork.
2. Drain the potatoes and put aside to cool for a bit before peeling the potatoes.
3. Place all the peeled potatoes in a flat pan. Add butter, hot milk and mash the potatoes over low heat until a smooth texture is achieved. Then add salt and pepper to taste.
4. Dish out and serve with bacon bits.

The Reason we actually used bacon bits to make our mash potato dish special is because we both are crazy about Bacon!!! :)

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