Monday, November 23, 2015

Devil's Chicken Wings

During my little girl's recent birthday party, I made this roast chicken wings which was a big hit. All 24 pieces were grabbed up while the box of KFC was still more than half full. Many of the friends asked for the recipe after the party, so I thought just to make it available to all.

Be warn, you may not be able to stop eating... There's a reason why I named it the Devil's Chicken Wings. ;-)

Preparation Time: 15 minutes 
Marination Time: at least 2 hours
Roasting Time: 45 minutes
Serving: 1 dozen chicken wings

• 12 pieces chicken wings, chop half
• 2 teaspoon salt
• a dash of pepper 
• 2 tablespoon soya sauce
• 2 teaspoon brown sugar  
• 1 tablespoon Shao Xin wine
• a dash of paprika powder (optional if you prefer non spicy)
• 1 teaspoon Italian spice** 
• 1 tablespoon dark soya sauce
• few drops of sesame oil

* all measurement above are in estimate (agak-agak), as I was adding them by instinct without using a measurement spoon.  
** if you do not have the Italian spices, just add mixture of basil, rosemary and oregano leaves.

The Making:
1. Wash the chicken wings and rub them all over with salt. Season the wings with all the ingredient except the dark soya sauce, sesame oil & brown sugar. Keep refrigerated for at least 2 hours.

2. Preheat oven to 180°c, cover the roasting tray with a piece of aluminum foil and spray / brush some cooking oil over it to avoid sticking.

3. Remove chicken wings from fridge, add the brown sugar, sesame oil and dark soya sauce, mix well.

4. Place all chicken pieces on the tray and avoid overlapping. Roast in middle tray for 30 minutes, remove from oven and turn the wings to the other side; roast for another 15 minutes or until golden brown.

Voila! Your mouth watering chicken wings are ready.. Just let cold and serve them right away. 

I reserved the drummets for the little ones so they can enjoy more meat instead of skin. My kiddos absolutely loved it! *smile*



A Note to Parents with Young Toddlers..
As I used more spices for this recipe, I would not recommend serving this to kids under 4yo. I tried to avoid using salt, sugar and processed food / sauces when preparing food for my kiddos when they were under 2yo.

Saturday, November 14, 2015

Basil & Spinach Chicken Fettucini 罗勒鸡块菠菜意面

Bilingual | 中英对照

My organic basil is growing so well that it is turning into a small bush, so I have been using them for cooking more frequently than ever. The fresh basil leaves add a very delightful scent to the meal that is somehow lacking in the dried basil.

I have tried the 3 Cups Chicken (三杯鸡) in Taiwan, one of the spices used is the sweet basil leaves, so I decided to make a basil chicken fillet to go with the Fettucini, and they tasted so good! You really ought to give this a try if you or your little ones are pasta lovers like us. :) 

Just so you know, my little ones ate up every bits from their plates, including all the greens. 

Serving size: for 2-4 person
Preparation time: 15 minutes
Cooking time: 25 minutes

For the Chicken Fillets:
• 8-10 chicken fillet, cleaned 
• a pinch of salt
• a dash of pepper
• 1 tablespoon of honey teriyaki sauce*
• 4-5 fresh basil leaves, roughly chopped (I used a scissors)
• 2 clove garlic, finely chopped 
• 2 tablespoon of corn flour

* can substitute with teriyaki sauce / soy sauce and add a tablespoon of honey.

For the Pasta:
• 1/2 packet or 250gm Fettucini pasta
• 12 stalks baby spinach, washed and roughly chopped
•  2 tablespoon of olive oil
• 1 carrot, cut into thin slices
• 2 shallots, chopped finely
• few drops of Worchester sauce
• 2-3 teaspoon of salt
• 2 egg, mixed
• 2 slices cheddar cheese
• few dash of mixed spices
• extra basil leaves for gardenia hung

*Optional: you can add some broccoli too. My kiddos love broccoli so I added them.

The Making:

1. Marinate the chicken fillets with ingredient A (except garlic and basil leaves), coat wih a thin layer of flour and keep refrigerated for at least 30 minutes.

2. Heat up 2 tablespoon of cooking oil in a pan, sauté the garlic till fragrance then pan fry the chicken fillet for about 2-3 minutes on each side until cook, add the basil leaves and stir to mix well. Once cooked, Set aside.

3. In a clean wok or deep pan, add the cooking oil and sautéed the shallots, carrots for about a minute, add salt, pepper, Worchester sauce and mixed herbs to taste.

4. Toss in the pasta. Add cold water or chicken stock into the pan (just enough to cover the pasta) then close the lid to let it simmer on medium heat for 12 minutes (or according to the recommended cooking time on the pasta packaging).

5. Add the baby spinach, eggs and cheese, stir to mix and let it simmer for another 2-3 minutes to soften. Add a bit more water if the pasta is too dry now.

6. Serve your pasta right away with the chicken fillet on top. 

Another easy least yet delicious meal for the whole family... Don't forget to add some basil leaves for garnishing! *smile*

Bon appetite! 

In case you wonder, this is how the sweet basil plant looks like. Photo was taken 2 weeks ago.




•2片切 达干酪





3. 用一个锅子或深的平底锅,烧热橄榄油,加入小葱头,胡萝卜,盐,胡椒,伍斯特酱和混合香草翻炒约一分钟。




Thursday, November 12, 2015

My 1st Ever Cake Decoration Class!

Little C's 4th birthday is approaching so that means it is time for me to design a new birthday cake and dress for her again - this is a tradition I started since her first birthday and I intend to continue for as long as possible... 

Coincidently, my buddy Teng contacted me and asked if I'm interested to join the latest fondant cake decoration class that she will be hosting in her baking studio where students will be taught how to craft and decorate a bear figurine from scratch. So I thought why not give it a try, since I have never joined any cake / baking lesson despite I have been baking for like... 6 years?

So I signed up without any procrastination, and look what I've created.

A cute little pinky bear. 

Why pink? Because it's my little girl's favorite color and her favorite teddy bear is in the same shade of pink! Can't wait to show her this surprise... ❤️

I decorated my teddy on a dummy as her birthday is still a week away, so I will use this as a top layer for the real cake that I will bake later. That's why you would noticed I did not decorate the base layer like others did- will have to do that on the real cake.

Ops, where's the head?

The first time student.

With the very friendly instructor, V, who is a professional baker and cake decoration instructor specialised in fondant and gum paste. Just so you know, she conversed well in English and Mandarin.

Other students' creations. It's interesting to see others' design.  

Photo courtesy of De Little Baker

The cakes on the left and in the middle are by the instructor.

The class was really enjoyable and V was attentive to all questions asked (of which mostly came from me who had many failed trials in the past!! *blush*). 

There were only 4 students and all ingredients + equipments were provided except for the pizza cutter and modeling tools (but Teng kindly loaned me a unit). 

V explaining on different ingredients used, I have learnt something new that most online tutorials or books I've readnever taught  me. Many "now I see" moments, so I guess I shall do much better in my future cake designing.. *smile*

Teng, the amazing lady who runs this studio. The studio is brightly lighted and covered in banana yellow & white, providing a joyful & friendly ambience. 

To sum up what I've learnt in the 1-day class:
Proper technique when working with fondant
• how to properly cover the cake with buttercream & fondant and achieve smooth edges
• how to cover and decorate the cake board with ribbon
• Technique to make a bear figurine 

*noticed how I highlight the word properly? I have been making fondant cake but these are useful add-ons knowledge..

If you are interested to participate in other classes, be it baking or decorating for beginner, intermediate or advanced levels using buttercream or fondant of gum paste, or even holiday programme for your little ones, do check out De Little Baker's Facebook page and be updated on their upcoming courses!

De Little Baker Studio
No. 1-10, Jalan PJU 8/3, 
Damansara Perdana, 
47820 Petaling Jaya.

Finally, the completed birthday cake! Added pastel green leaves and more flowers, now it looks like the little bear is resting in a blossom garden...

Disclaimer: I was not paid nor given reward in any kind for writing this post, it is merely an honest sharing based on my experience as a first time baking student. Since I liked what I had experienced today I thought it's worth sharing with my friends and readers who too may share same interest. Signed up at your own risk.. *smile*