Thai style chicken cutlet pieces

Something to make if you have unripe mangos.

Cut mangos and red onions into slivers.

Top with sweet Thai chili sauce.

These go on top of freshly fried chicken cutlet pieces (chicken, coated with egg and cornflour and shallow-fried)

Roast Chicken (spicy thai style)



Yumz ...
an old recipe I tried.

I originally used this recipe on chix wings, and they are a hit at potluck parties. I tried the marinade on a whole bird, and baked some veggies with the marinade.

Roast Chicken (spicy Thai style)

• Whole chicken (a 1.5 kg chicken will take 55 minutes; 1.6kg chicken - 1 hour; 1.8 kg, 65-70 minutes) (remove head)
• Chopped garlic (5-6 cloves)
• 2 tbsp turmeric powder
• soya sauce or fish sauce to taste
• black pepper (more, more, more)
• chili padi to your liking
• chopped corriander root (you can keep the leaves for the roasted veggie. What you need here is the section of root near base where it is still green up to just before you reach the wiggly root area) (for a whole chicken, 3 sections of it will be nice)

1. To prepare the marinade, mix all the wet & dry ingredients well
2. Pat marinade all over (and inside) chicken (the turmeric powder leaves a yellow pungent stain on your hands, so to avoid that, slip your hands into plastic bags or gloves)
3. For best results, leave overnight (in a plasstic bag, and move contents around at least once or twice)
4. Preheat oven to 190 degrees
5. Roast the chicken (a 1.5 kg chicken will take 55 mins, 1.6kg - 1 hr, 1.8kg - 65-70mins)
6. Check on chicken midway through, turn over***
7. To check for doneness, prick right through and meat juice should be clear (if pink, chicken is not done yet)
8. Enjoy ! If you like, squeeze lemon juice over, just before serving.

*** at this stage, you can pour out some of the meat juice (which is oily) and stir through a roasting pan which is already filled with potatoes (boiled till soft, and exterior fluffed up with a fork), carrots (ditto) and sliced lemon (important!). Bake in the oven (side by side with the chicken) for the rest of the roasting time :)

Pan Roasted Vegetables, with Lemons

Cabbage & Chicken Rice

yummy lup cheong ... atop rice in claypot

This is one easy rice-cooker recipe I can remember very well. I like it alot, it's easy, tastes very homey and comforting, and is a meal by itself. Great TV lunch or TV dinner :)

Most of the portions are based on 'agar-a-tion'.

Cabbage & Chicken Rice (for 2)

• 4 chicken wings (or 2 small chicken thighs) chopped up (marinate with 1 tbs dark soya sauce, pepper, 1 tbs hua-tiao wine, 1 tbs sesame oil, some soya sauce)
• cabbage shredded into large pieces (for 2 persons, allow for a cabbage head that's around the size of your fist x 4 times)
• hae-bi (dried prawns) (1 tbs)
• 3 bulbs of shallot and 3 cloves of garlic (chopped)
• 4 slices of ginger (sliced thinly)
• 2 pcs dried shitake (chinese) mushroom, sliced (soak in warm water till soft) (keep the water for use later)
• 1 waxed sausage (better still if you have waxed liver sausage) (to peel off the waxed paper, briskly dip in hot water and peel off the 'skin')
• rice grains (washed) (1 1/4 cup)
• cooking oil (1.5 tbs)
• condiments : chopped chili padi in olive oil and soya sauce, and chopped spring onions and cilantro (chinese parsley)

1. Heat up the wok, and fry the ginger till dry and very fragrant
2. Add in the hae-bi, shallots and garlic and fry till fragrant (but do not burn the garlic as it will turn bitter)
3. Add in mushroom slices, fry till fragrant
4. Add in chicken pieces and fry till half-cooked
5. Then add in the cabbage and fry till half-cooked
6. Turn off the heat
7. Pour contents into rice cooker, and stir in the uncooked rice grains. Stir through evenly
8. Add in 1 cup of water (mixed with the leftover 'mushroom soak')
9. Turn rice cooker on, and when the rice is cooked, quickly add in the sliced waxed sausages
10. Stir through, and serve with condiments

Chicken vindaloo

Ingredients

• 500 gm chicken pieces

(A) :

• 6 tbsp plain yogurt
• 1 tbsp lemon juice
• 1 tbsp pounded garlic
• 1 tbsp pounded ginger
• 1 tsp concentrated chicken stock
• 1/2 tsp ground black pepper

• 1 sachet of curry chicken paste
• 1 onion, diced
• 2 sprigs of curry leaves
• 1 tomato, diced
• 1 tbsp ketchup
• 3/4 cup water
• salt and pepper to taste
• 1 stalk corriander leaves

Method

1. marinade the chicken pieces with ingredients (A) for several hours, or preferably overnight
2. heat oil and fry onion till fragrant and soft
3. add curry leaves, tomato and curry paste; fry till aromatic
4. add in chicken, ketchup and water. Cook and simmer until gravy is slightly thick and chicken is cooked and tender
5. add seasoning if required. Garnish with corriander leaves and serve with rice or bread

Chili chicken with avocado sauce

Ingredients

• 2 tsp chili powder
• 1/2 tsp ground cumin
• 4 bonless chicken breasts
• salt
• 1 large avocado (look for those with brown skin)
• 1/4 cup plain yogurt
• 1 clove garlic
• 1/4 cup water
• 2 tsp lime juice
• 1 tbsp chopped fresh corriander
• 1 tbsp olive oil

Method

1. Combine chili powder and cumin
2. Sprinkle chicken with salt and coat with spices
3. Peel avovado and cut into chunks
4. In a blender, combine avocado, yogurt, garlic, water, lime juice, salt and corriander
5. mix until smooth
6. brown chicken in olive oil, 2min a side
7. cover, lower heat and cook until just done, about 3min
8. place chicken on plate and top with avocado sauce

 

Chicken salad with yogurt dressing

Ingredients

Dressing,

• 200g plain yogurt
• 2 tbsp mustard
• 2 tbsp honey
• 2 tbsp finely chopped spring onion
• 1.5 tbsp white vinegar
• 1 tsp sugar or to taste
• 1.5 tsp granulated chicken stock (optional)
• 1.5 tsp ground white pepper

Salad,

• 4 cups mixed greens
• 2 cups shredded roast chicken meat
• 1 carrot, shredded
• 8 cherry tomatoes, halved
• 1 green pepper, sliced
• 1 red pepper, sliced

Method

1. Mix ingredients for dressing well and set aside
2. in another bowl, combine the salad ingredients
3. add dressing, toss well and serve immediately