Baked Teriyaki Chicken Recipe

Baked Teriyaki Chicken Recipe

Recipe by Marian Collins

"A much requested chicken recipe! Easy to double for a large group. Delicious!"

Ingredients:
(6 servings)

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

Directions:

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.


Source: http://allrecipes.com

General Tsao's Chicken Recipe

General Tsao's Chicken Recipe

Recipe by ChefDaddy

"A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don't be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don't forget to deep-fry twice! Serve with steamed broccoli and white rice."

Ingredients:
(6 servings)

4 cups vegetable oil for frying
1 egg
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon white sugar
1 pinch white pepper
1 cup cornstarch
2 tablespoons vegetable oil
3 tablespoons chopped green onion
1 clove garlic, minced
6 dried whole red chilies
1 strip orange zest
1/2 cup white sugar
1/4 teaspoon ground ginger
3 tablespoons chicken broth
1 tablespoon rice vinegar
1/4 cup soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
2 teaspoons cornstarch
1/4 cup water

Directions:

Heat the vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.

In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.

Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.

Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.


Source: http://allrecipes.com/

Thai Style Carrot & Mango Salad Recipe

Ingredients:

4 carrots
1 small, ripe mango
200 g firm tofu
1 tbsp chopped fresh chives

Dressing:
2 tbsps orange juice
1 tbsp lime juice
1 tsp clear honey
1 tsp sesame oil
1 tsp sesame seeds, toasted


Method:

Peel and coarsely grate the carrots.

Peel the mango and thinly slice the flesh away from the stone.

Drain the tofu, pat dry with kitchen paper and cut into 1cm dice. Toss together with the carrots and mango in a salad bowl.

For the dressing, put all the ingredients in a screw top jar and shake well to mix evenly.

Pour the dressing over the salad and toss well to coat the salad evenly.

Just before serving, toss the salad lightly and sprinkle with chopped chives. Serve immediately.

Vietnamese Rice-Noodle Salad Recipe

Ingredients:

5 cloves garlic
1 cup loosely packed chopped cilantro
½ jalapeno pepper, seeded and minced
3 tablespoons white sugar
¼ cup fresh lime juice
3 tablespoons vegetarian fish sauce
12 ounce dried rice noodles
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
¼ cup chopped fresh mint
4 leaves napa cabbage
¼ cup unsalted peanuts
4 sprigs fresh mint

Cooking method:

Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for about 5 minutes.

Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.

Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

Reference: http://allrecipes.com/

Turmeric Prawns and Scallops Recipe

Preparation 10 minutes
Cooking 15 minutes
Serves 4

Ingredients:

30g butter
1 tbsp oil
2 tbsp chili sauce
3 cloves garlic, crushed
2 pinches turmeric powder
2 ½ tbsp lemon juice
300m1 thickened cream
500g grey prawns, shelled, and tails left intact
300g scallops
Salt to taste
¼ cup snipped spring onions
Toasted bread slices and lemon wedges to serve

Cooking methods:

Preheat a deep frying pan and cook butter and oil until frothy. Add chili sauce, garlic and turmeric. Stir for 1 minute.

Add lemon juice. Leave to simmer, stirring for another minute. Stir in cream. Bring to boil, then reduce heat and simmer for 4 to 5 minutes or until sauce thickens.

Add prawns and scallops. Stir occasionally for 3 to 4 minutes, or until the seafood changes color. Add in salt to taste.

Stir in spring onions. Serve on toast with lemon wedges.

Chicken Pastel Recipe (Filipino Recipe)

Ingredients:

1 whole chicken (1 ½ kg) cut in pieces
1 can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 cup mushrooms, cut in half
1 green bell pepper, sliced in strips
½ cup sweet peas
1 onion, minced
¼ cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
½ cup evaporated milk
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste

Pie Crust
2 cups flour
½ cup corn oil or vegetable oil
1 teaspoon salt
¼ cup cup of water


Cooking Instructions:

In a bowl, marinate chicken lemon juice and soy sauce for an hour. In a skillet, melt margarine and brown chicken, set aside.

Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.

Transfer to a baking dish. Pre-heat oven to 450 degrees Fahrenheit. On a bowl, combine the flour, salt, cold water and oil. Mix into a ball. On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.

Punch small holes on the pastry to let out steam during baking then brush with beaten egg.Bake until golden brown (about 15 minutes).

Thai Fried Bananas Recipe

Ingredients:

3 tbsp unsalted (sweet) butter
4 large slightly under-ripe bananas
1 tbsp desiccated (dry unsweetened shredded) coconut
¼ cup soft light brown sugar
4 tbsp lime juice
2 lime slices, to decorate
Thick and creamy plain yogurt, to serve


Cooking instructions:

Heat the butter in a large frying pan or wok and fry the bananas for 2 minutes on each side until golden. Meanwhile, dry-fry the coconut in a small frying pan until golden; set aside.

Sprinkle the sugar into the pan with the bananas. Add the lime juice and cook, stirring, until dissolved. Sprinkle the coconut over the bananas, decorate with lime and serve with yogurt.

Shark's Fin Soup Recipe

Ingredients:

120 gm dried shark's fin
120 gm sliced chicken flesh - boiled
1 tsp pepper
4 shallots - sliced
1 clove garlic - sliced:
120 gm crab meat
4 cups chicken stock
1 tsp salt
3 cm piece ginger - sliced
1 tbsp corn flour blended with water


Method:

1. Clean the shark's fin. Soak overnight or for at least 8 hours. Place in a pan of water and boil for 2-3 hours.
2. Heat oil in a deep frying pan. Fry sliced ginger, sliced shallots, sliced garlic until fragrant.
3. Add chicken stock, crab meat, shark’s fin, salt and pepper. Bring to boil.
4. Stir constantly. Add in the blended corn flour to thicken the soup.
5. Serve hot.

Dodol Durian Recipe

Ingredients:
500 gms glutinous rice flour
1 tsp salt
850 gms brown sugar
850 gms sugar
9 cups coconut milk — extracted from 2 ½ grated coconuts
5 screwpine leaves
1 bowl durian flesh

Method:
1. Mix the glutinous rice flour with the coconut milk and salt in a pan. Stir over a medium flame, making sure it does not burn.
2. When the mixture starts to thicken, add the sugar, brown sugar, screwpine leaves and durian flesh.
3. Stir slowly over a low flame until thick and glossy.
4. Cool and cut before serving.

Jackfruit Fritters Recipe

Ingredients:
6 pieces jackfruit flesh — discard the seeds and mash
300 gm flour
2 cups water
Pinch of salt
Oil for deep-frying


Method:
1. Mix together flour, salt and water until smooth.
2. Add in the jackfruit flesh and mix thoroughly.
3. Heat oil and deep fry the fritters using a teaspoon to drop the fritters into the oil. Fry until golden.
4. Serve hot with tea or for breakfast.

Read about health benefits of jackfruit here.

Steamed Chicken Recipe – Malaysian Style

Ingredients:
1 chicken
1 cm piece fresh turmeric
1 cm piece ginger
2 cm piece galangal - crushed
1 stalk lemon grass
2tsps coriander seeds
1 tsp cumin
3 cloves garlic
6shallots
1 tsp sugar
Salt to taste

Method:
1. Clean the chicken and cut into 4. Wash well and drain.
2. Grind all the ingredients together except the galangal.
3. Rub the galangal and ground ingredients all over the chicken. Set aside for 30 minutes.
4. Place in a steaming tray and steam until the chicken is tender.

Spicy Beef Floss Recipe - Malaysian Style

Beef Serunding Recipe(Spicy Beef Floss Recipe)

Ingredients:
150 gms beef sliced thinly against the grain
1 cup grated coconut
3 cm piece ginger
1 tsp roasted coriander seeds
3 shallots
1 tsp cumin
1 tsp dried prawns
2 tbsps tamarind juice
Salt to taste
2 tbsps oil

Method:
1. Grind the shallots, garlic, coriander seeds, cumin, ginger and dried prawns.
2. Heat pan, add oil and when smoking, add ground ingredients and fry till fragrant.
3. Add meat and stir thoroughly. If the gravy dries before the meat is tender add cooled boiled water. Put in salt to taste.
4. Cook over a low flame until it is dry and the meat is tender.
5. Add in tamarind juice and mix well.

Prawn Curry Recipe

Ingredients:
600 gms fresh prawns
6 dried chillies - Ground finely
2 shallots - Ground finely
2 cloves garlic - Ground finely
2 cm piece ginger - Ground finely
1 sprig curry leaves
1 tsp turmeric powder
1 tsp coriander seeds
1 tsp cumin
2 ½ cups thick coconut milk — extracted from 1 grated coconut
Salt to taste
4 tbsps oil
1 lime

Method:
1. Heat oil and fry the curry leaves for 1-2 minutes.
2. Add in the ground ingredients and fry for 5 minutes or until fragrant, stirring constantly.
3. Add in the spices and fry for 1 minute.
4. Add in the coconut milk and simmer for 10 minutes.
5. Add in the prawns and cook for 3 minutes.
6. Squeeze in the lime juice and turn off the heat.
7. Serve hot with rice.

Devilled Chicken Wings Recipe

Ingredients:

750 gm chicken wings
Flour
1 tsp ground ginger
4 stalks celery
2 tbsp thick soy sauce
1 tsp black peppercorns - ground fine
6 cloves garlic
½ cup vinegar
Salt to taste
1 cup brown sugar - loosely packed
1 tbsp corn flour
½ cup water
Cooking oil

Method:
1. Coat chicken wings in flour seasoned with salt, pepper and ginger.
2. Heat oil in a pan and sauté chicken wings until well browned, reduce heat and continue cooking till tender.
3. Heat a little oil in a saucepan and fry garlic till golden.
4. Add celery which has been sliced, soy sauce, vinegar, corn flour, brown sugar and ½ cup water.
5. Stir over gentle heat till sugar dissolves, and then bring to the boil.
6. Reduce heat and simmer for 2 minutes.
7. Add chicken wings and heat through before serving.

Satay Kajang and Peanut Sauce Recipe

Satay Kajang Recipe
Ingredients:
1.5 kg chicken — deboned
1 tsp cumin
½ tsp powdered cinnamon
8 shallots
1 tsp coriander
2.5 cm piece fresh turmeric
1 tsp sugar
1 stalk lemon grass
2 tbsps roasted peanuts
Salt to taste
2 tbsps cooking oil

Method:
1. Cube the chicken meat, drain and put aside.
2. Grind coriander, cumin, turmeric, peanuts, salt and sugar. Mix this with the powdered cinnamon, diced shallots and 1 tbsp cooking oil. Marinate the chicken with this mixture.
3. Using special skewers, skewer 5 pieces of meat on one skewer, as in Kebabs.
4. Grill over burning coal, constantly sprinkling cooking oil over the meat using crushed lemon grass.
5. Turn over and continue grilling until the chicken is cooked.
7. Serve with peanut sauce.


Peanut Sauce Recipe
Ingredients:
300.gms peanuts - roasted
2.5 cm piece ginger
A piece of galangal
3 tbsps pounded chillies
2 stalks lemon grass
1 cup sugar
1 bombay onion
½ cup tamarind juice
Salt to taste

Method:
1. Grind the roasted peanuts coarsely. Put aside.
2. Grind lemon grass, ginger and galangal until fine.
3. Slice bombay onion and stir fry until soft.
4. Add in ground chillies and the other ground ingredients.
5. Add in tamarind juice and lastly peanuts, sugar and salt. Simmer until the gravy thickens.
6. To serve, arrange a few sticks of satay on a plate and serve with a bowl of peanut sauce, cucumber and sliced bombay onion. Satay also goes very well with compressed rice.

Chicken Vindaloo Recipe

Ingredients:
1 medium chicken — cleaned and cut into pieces
1 large onion — sliced
10 shallots - grind
1 tbsp mustard seeds
1 tbsp cumin
20 dried chillies - grind fine
1 small piece turmeric - grind fine
6 cloves garlic - grind
2.5 cm piece ginger - grind
2 sprigs curry leaves
Vinegar to taste
Salt to taste
2 tbsps oil

Method:
1. Heat oil in a deep pan and put in mustard seeds.
2. When seeds crackle add the sliced onions and fry till golden.
3. Add ground spices and fry for a few minutes.
4. Add chicken and curry leaves and stir well, frying till the chicken is well coated with the spices.
5. Reduce heat and simmer till chicken is tender.
6. Add vinegar and salt to taste, and cook for a few more minutes over low heat before dishing out.

Stuffed Cuttlefish Recipe

Ingredients:
30 cuttlefish, medium size
1 coconut — extract 2 cups thick milk
3 cloves garlic
1 cup glutinous rice
4 pieces palm sugar (or 100 gms brown sugar)
Toothpicks

Method:
1. Clean the cuttlefish and remove the black liquid. Separate the head from the body.
2. Clean the rice and soak for 20 minutes. Drain.
3. Stuff the cuttlefish with this rice and replace the head using a toothpick so that the rice filling will not spill out.
4. Arrange the stuffed cuttlefish in a deep pot and pour 2 cups thick coconut milk into the pot.
5. Add in palm sugar and sliced garlic.
6. Cook over a medium fire until the gravy is thick and the glutinous rice cooked.
7. Remove from fire and serve hot.

Prawn Fritters Recipe

Ingredients:

500 gms prawns
350 gms plain flour
3 tbsps cornflour
2 egg whites — beaten until stiff
1 cup water
Salt to taste
Oil for deep frying

Method:

1. Shell the prawns, leaving tails intact. Wash and drain well.
2. Sift flour into a bowl and mix with cornflour.
3. Make a hole in the centre and gradually pour in water to make a thick batter.
4. Add salt and fold in egg whites gently.
5. Heat oil. Dip prawns into batter and fry the prawns until golden.
6. Serve with lettuce, tomatoes and chilli sauce.

Idli (Steamed Rice Cakes) Recipe

Ingredients:

300 gms uncooked rice
250 gms black lentils
2 tbsps cooked rice
Pinch of salt


Method:

1. Soak the rice and lentils separately in water for 4-5 hours.
2. Grind finely the uncooked rice and cooked rice, then grind the lentils separately.
3. Mix the rice and lentils together, add salt.
4. Pour this thick paste into small moulds and steam till cooked about 20 minutes. Serve with curries or chutneys.

Pot Laksa Recipe

Ingredients:

500 gms laksa noodles - scalded
2 large fried fish cakes
300 gms medium sized prawns - shelled and fried with salt
1 bunch daun kesum
100 gms oysters/cockles - boiled
200 gms beansprouts - scalded
1 cucumber - peeled and cut into 4 cm lengths
20 fresh chillies - pounded until fine

For Gravy:

5 candlenuts
100 gms galangal
5 stalks lemon grass
1 thumb length piece fresh turmeric
12 dried chillies
200 gms shallots
Thumb sized piece shrimp paste - toasted
2 cloves garlic
1 tsp peppercorns
20 gms dried prawns
1 tbsp coriander powder
1 ½ grated coconut
4 cups water
Salt to taste
8 tbsps oil

Method:

1. Scrape off the skin of the turmeric and galangal. Slice roughly.

2. Slice thinly the white hard part of the lemon grass.

3. Cut off the stalks of the dried chillies and slit down the length of each chilli to remove the seeds. Soak in hot water for 5 minutes. Drain and slice the chillies roughly.

4. Wash and drain the candlenuts.

5. Peel and slice the shallots. Peel the garlic.

6. Wash the dried prawns and soak in hot water for about 5 minutes. Drain.

7. Pound the dried prawns until fine and keep aside.

8. Pound the candlenuts, galangal, lemon grass, turmeric, shrimp paste and shallots until very fine. Keep aside.

9. Squeeze out 1 cup coconut milk. Keep aside. Squeeze out the milk from the rest of the
coconut.

10. Heat a wok and add in 8 tbsps oil. Add in the pounded spices and dried prawns.

11. Stir fry until fragrant and add in the coriander powder. Continue frying for 30 seconds before adding in the thin coconut milk.

12. Boil for about 20 minutes. Then add the thick coconut milk and bring to the boil before turning off the heat. Keep aside.

13. To serve. Place some beansprouts in a bowl and top with the laksa noodles. Add oysters and pour the boiling gravy over. Garnish with fish cakes, shredded cucumber, shredded daun kesum and some pounded chilli.