Chicken Yakitori

Made these lovely chicken yakitori as wanted to make something from scratch that isnt too time consuming nor difficult and yet its something that the kids will love.

Serving it on a rainy evening with a bowl of hot homemade yong tau foo soup! Gotten the kids’s fav handmade fishballs from cold storage and some other ingredients. Soup was totally sweet and delicious! 

The chicken were nicely cooked and not dried up at all! Even the non-chicken leg eater also commented that it is nice! Even nicer than Tori Q in my sense and he agreed when I asked! 🙊🙊🙊

Try it! Its simple and easy to prepare! Only thing I hate is thar I fear poking the ingredients thru the skewers!! Phobia of poking my fingers. 😂😂

This is the yakitori sauce that I used! So flavourful as it enhance the taste of the skewers! Yummy ❤️

Chicken Yakitori (Makes 8)

2 Chicken leg, cut into cubes

Marinade: 

1Tbsp sesame oil

1Tbsp light soy sauce

1Tbsp oyster sauce

1Tbsp huatiao

Pepper

1 capsicum

2 eringyii mushroom

Brushing sauce: 

I use this yakitori sauce to brush during airfry

1) Marinate chicken for min a day for better flavor

2) Soak skewers before using

3) Poke chicken, capsicum and mushroom on skewer and place on tray

4) Brush with yakitori sauce and airfry/bake 10mins at 160deg

5) Turn and brush yakitori sauce and airfry/bake for another 10mins

6) Turn again and airfry another 5mins at 180deg. 

7) Brush sauce again, without flipping n airfry/bake another 3mins. Serve warm

BKK inspired Pork Satay

 

Saw a lot of groupbuys lately on these bkk moopings. Been craving to have some as missed those girly trips to BKK. 

Saw a video on how to skewer the meat on the sticks and decided to marinate my own flavours as I prefer the natural sweetness from the meat rather than from adding sugar. After skewer them, they are ready to be freeze! 

They need to be pan grill from frozen to keep the shape. Surprisingly, the meat slices really ‘sticks’ together well! Am so impressed!! I brushed honey when they are about 70% cooked, flipping them occassionally if not they will charred too fast. Important tips is to keep really low low hear and flip frequent enough. 

It is soft and juicy. But if I compared with the BKK version, theirs much sweeter and a bit more juicier. Perhaps I need to add some cornflour and also a bit of honey in the marinate too. Personally I may omit the dark & light soy sauce next round as I feel its slightly on the salty side. Other than that, the adults enjoyed it very much. Kids was 50-50 towards the mooping. I am planning to attempt again with the thai meat marinate that I got from BKK. 

300g Pork collar

300g Pork Loin

Marinate:

1Tbsp chopped garlic

1Tbsp sesame oil

1Tbsp huatiao

1Tbsp light soy sauce

1Tbsp dark soy sauce

2Tbsp oyster sauce

1Tbsp garlic powder

Dash of pepper

Honey to brush when baking/grilling

1) Cut both pork into slices and marinate with above

2) Soak satay sticks for 30mins

3) Slowly mix the different pork on the sticks

4) Put a plastic wrapper and press meat flat to resemblence satay and freeze overnight

5) Pan grill from frozen on low and brush honey once they are 70% cooked on both sides

6) Once slightly charred and cooked, serve them warm

Peanut butter cookies

Saw this recipe and was intrigued to try as it only require 3 ingredients - Peanut butter, brown sugar and 1 egg! I wanna a bit of crunch so I added 2Tbsp of plain flour. Thankfully it turns out well!

I use ice cream scoop for the first tray in. It is so cute and doesnt spread during baking. Great! 

I made some that was in the same pattern as the recipe owner. So cute! The checkers details reminds me of McVites and I dunno why. 🤷‍♀️🤷‍♀️ LOL! 

Overall, I would say its a simple and great recipe for Peanut butter lover. But on the sweetness level, I would need to drop a bit of the sugar! Peanut fragrance is so yums! Texture is chewy with a bit of crunch. Try them soon!!

Peanut Butter Cookie (adapted and slightly modified from RecipeTin)

240g Peanut butter

200g Brown sugar

1 egg

2Tbsp Plain flour

Added some choc chips

1) Mix all ingredients together. Using an ice cream scoop and drop them on baking paper.

2) Bake them at 180deg for 12mins. Cool fully before storing in airtight container.

Caramel Custard Pudding

 

Hub was looking for custard pudding that we used to eat almost every single chance we could when we went back to Ipoh. This custard pudding is homemade daily with limited quantity. Oh now he makes me want to eat all the other ipoh food like char kway teow, fried chicken and oh ya, their kopi-bing is the best!!

After looking around to see where I could get them for him, I told him I would make it for him, without even thinking if I could. The last I made them, I remember it wasnt perfect as I was just starting to learn baking. This time, I made sure to go to my no-fail source to see if I could find it in her recipe collections! 

Ta-daaahhh. This time round it sets nicely after baking! Yay! And the waiting to be chilled so I can unmould it, NERVOUS.... Thankfully it went well and Hub gave thumbs up! Shall make them again soon so I can finish up my whipping cream!!! 

Caramel custard pudding (recipe from Miki Food Archives)

Egg pudding: 

2 Whole eggs

2 Yolks

300ml Milk

100ml Whipping cream

1Tbsp vanilla extract

50g sugar

Caramel:

30g water

100g Sugar

1) Prepare caramel in a small pot and bring to boil til it caramelise. Be careful as it will splatter esp if you accidentally drip water into it.

2) Fill ramekin with caramel and leave it to cool and set

3) Prepare egg pudding by mixing all the ingredients well

4) Sieve them over the cooled caramel in the ramekin then cover with foil

5) Water bath bake for 30mins at 150deg, then another 10mins at 180deg

6) Cool them down before chilling in fridge. Use butter knife to loosen pudding to ease removing them from ramekin. Serve cold.

Tom Yum Clams

Been wanting to do a short recipe on my favourite dish - Clams!! Many ways I cooked them

before, spicy or no spicy, all i love! So long its clams is ❤️

Today shall a very simple recipe that anyone can cook at home! And frozen clams are so clean now! Only rinse 2-3x til water runs clear. Yes! That CONVENIENT! Always keep 1-2 packs in freezer for days I crave or when I crave spicy! Yums!!!

Video recipe: https://youtu.be/0iL4EE_bkxc
Tom Yum Clams
500g clams
2 tomatoes, chopped
3 coriander, chopped
2/3Tsp Tom yum paste
some chopped garlic
2 chilli padi, chopped

1) Sautee garlic n mix in tom yum paste
2) Stir in tomatoes, add enough water to cover tomatoes. Simmer slightly
3) Add in clams and stir well.
4) Stir in coriander and bring to boil
5) Taste before adding in chilli padu. Stir n serve warm

Stirfry Ginger & Onions Froglegs

Been always wanting to try cooking froglegs at home but always missed the chance to buy some froglegs. Finally managed to get some from my pork supplier and here comes my maiden attempt!

Stirfry some onions and ginger til fragrant, add in the marinated froglegs and then the sauce with some water to simmer and its done! Simple, yet so yummy dish! Try this dish, if you want you can add some chopped chilli padi to make it spicy.. 

Video recipe: https://youtu.be/jiV8KFufOJI

Stirfry Ginger & Onions Froglegs

450g frozen froglegs 

Marinate: 1Tbsp of Huatiao, Dark soy, Light soy 

Ginger, thin slices

Onion, thin slices

1Tbsp Oyster sauce

1Tbsp Dark soy 

1Tbsp Huatio

1/2 ricebowl water

1) Fry onions and ginger til fragrant

2) Add in froglegs and mix well

3) Add in oyster sauce, dark soy and huatiao once frogleg chg to whitish colour. Mix well

4) Add in 1/2 ricebowl water and simmer on low til cooked. Serve warm

Brown sugar boba II

Saw this new milk from Magnolia and finally got my hands on it. Decided to make some brown sugar boba to try it with the milk! 

I didnt roll them as feeling lazy, jus cut into small cubes and coat with tapioca flour. Shake off excess flour before boiling them. Then strain and put them in iced water. Quickly bring to boil brown sugar and water for the syrup and adding the boba back in to simmer til it turns thick.

Set aside to cool before using them. It taste soft, chewy with the hint of brown sugar fragrance! Yums! Goes so well with the brown sugar sea salt milk too!! Do give it a try!!

Brown sugar boba (adapted from Oven Fresh by Christine)
50g brown sugar
70ml water
100g tapioca flour

brown sugar syrup: 360ml water + 100g brown sugar

1) Bring brown sugar and water to boil
2) Add in 2-3tbsp of tapioca flour first and stir them til mixture is thick
3) Off fire and add in remaining flour and mix into a dough
4) Pour ontop baking sheet and slowly knead them together (be careful, its hot)
5) Roll out into a flat sheet and cut into strips and desired size and roll into balls (i didnt roll, cut into small cubes) Toss them in tapioca flour
6) Bring to boil a pot of water and shake off excess flour before adding in the boba
7) Boil til it changes colour, approx 10-15mins
8) Strain n put in ice water
9) Mix brown sugar syrup ingredients in pot and bring to boil, add in boba
10) Bring to boil then pour in boba, med heat and stir to prevent sticking
11) Simmer til it becomes thick. Cool before using

FAMOUS (amos) alike cookies

Been wanting to bake cookies especially when I see all the cookies posted in the cooking groups. Decided to shift my butt and baked some today since a neighbour was craving for some. Try out this recipe that was said to be very close in the taste of Famous amos. 

I cut back the sugar a bit, ended up not rolling the cookies as i prefer the uneven top.  Too smooth for my visual preference so i ended up jus dropping heaps of cookie dough to bake. Haha. I also replaced 20g of the cornflour with bread flour as i like the cookie crispier. 

Love it! I think the sugar can still cut back by another 30-50g depending on the type of chocolate chips you are using.  Have fun!

Famous amos alike cookies (adapted & adjusted slightly from Mothership)
250g butter
250g brown sugar
315g plain flour
20g bread flour
40g cornflour
1tsp baking powder
1tsp bicarbonate soda
1tsp vanilla
1 egg

Chocolate chips or any topping of preference

1) Put all in mixing bowl n mix them well
2) Add choc chips n mix it in and chill 30mins
3) Using spoon n drop heaps of teaspoonful onto baking tray
4) Bake at 180deg for 30mins, or til nicely brown
5) Cool thoroughly before storing in airtight container

Popiah & Kueh Pie Tee

Been craving for popiah since the Circuit breaker starts, ordered once frm Q10 but lots of hiccups and ends up with the storebought turnips turning sourish. End up had to discard and still have balance packets of popiah skin and pie tee cups. Motivate me to make my own fillings so I quickly ordered a turnip along with my vegetable order.

Quickly chop them up, along with carrots and prepare some small shrimps to add on. Kids love the small shrimps so I thought why not. Homemade is best as you use fresh ingredients and can customise it to what you like. 

Very simple and fast forward recipe as just need to simmer it soft and seasonings are some pepper, fish sauce and sugar. Water to be added bit by bit to simmer the turnip soft. Didnt had the cripsy bits that they added on top of the pie tee so I replaced them with crispy bacon bits used for salad! Its quite nice actually!! Here’s our lunch today served with century egg pork porridge! Yummy!!

Turnip fillings
1 turnip, approx palm size
1 carrot
1tbsp sugar
some fish sauce and pepper to taste

1) Cut turnips and carrots into strips
2) Sautee garlic then add in turnip and carrot strips and stir them well
3) Add water bit by bit to simmer the turnip n carrot soft
4) Once it is almost ready, season with fish sauce and pepper and taste
5) Serve warm

Sweet Vinegar Pork Ribs

Tried 2 new dish today! First was the sweet vinegar pork ribs, second is mayo shrimps! Both a success!! 👏🏻👏🏻

The ribs was slow braised with the marinate. Original recipe didnt marinate but i choose to marinate them with the seasoning for 2hrs before cooking, just adding enough water to cover the ribs and braising them. Adding more water bit by bit til the ribs are soft enough. I sub sugar with honey too. Kids totally thumbs up and loving it. Gonna try with chicken drumlets and midjoints the next round. 

Mayo shrimps was a hit too! I didnt even know it was so simple to do this! Jus marinate them lightly and coat with corn+tapioca flour before deepfrying them. Toss in mayonnaise mixed with lemon juice. Tadaa~~~ All done and Yummy!

Totally trying loads of recipes during this period! Love them! 

Sweet Vinegar Pork Ribs (adapted and slight modifications from Miki Food Archives)

500g ribs

Marinates: 

2Tbsp light soy sauce

1Tbsp black vinegar

1Tbsp huatiao

1Tbsp black soy sauce

Honey (adjust according to the sweetness you want)

some sesame seeds to toss them

1) Blanch the ribs and marinate them at least 2hours before

2) Put in pot with enough water to cover the ribs and braise

3) Add water bit by bit if it dries up and ribs is not soft yet

4) Once ribs is soft enough, let it braise over high heat to thicken

5) Sprinkle sesame seed and toss them before serving