Onion Baked Chicken Recipe

 

I’m so happy that I get to share another recipe with you all. Especially I’m on stand by for the arrival of my baby. It’s always feel good that I can make something simple and yet taste good.

Ingredients:

1 tablespoon Onion Powder

1 ½ teaspoons garlic salt

1 ½ teaspoons Italian Seasoning

½ teaspoon paprika

up to 3 ½ pounds chicken parts

1 tablespoon oil

Method:

1)   Mix all dry ingredients in a small bowl.

2)   Brush the chicken with oil.

3)   Coat chicken evenly with dry seasoning mixture.

4)   Place chicken in shallow baking pan.

5)   Bake in preheated 375F oven 45 to 50 minutes or until chicken is tender.

Rosemary Roasted Chicken Recipe

 

 

It been awhile now that I’m actually on this blog updating any new recipes that I got to tries on. Let me updates some of the high lights for my life. The main reason I did not update is not because I decided to abundant but something great came into my life and I just adjusting my life style and getting prepare for it. Hubby & I are expecting out first baby next month. The first few months of my pregnancy were horrible. Got into a severe morning sickness and I can only stay in bed waiting for it to just getting better. Life was great once everything is over with the nausea, puking & etc. So, I decided to just enjoy my pregnancy and getting prepare for my little one since I had spending too much time lying on the bed. Cooking was one part of my life that I miss doing it. I did cook but it always something simple.

But today, I decided to share one of the recipes that both hubby & I enjoyed very much. Simple and easy for me and I’m sure you will love it as well. 

 

Ingredients:

1 whole chicken (up to 3 pounds)

1 tablespoon olive oil

2 teaspoons Rosemary leaves, crushed

2 teaspoons season-all seasoned salt

½ teaspoons thyme leaves

Method:

1)   Place chicken on roasting pan. Brush with oil.

2)   Mix rosemary leaves, season-all seasoned salt and thyme leaves in a bowl. Rub evenly on the chicken.

3)   Preheated oven on 375F. Roast for 1 to 1 ½ hours or until chicken is cooked through. Serve with chicken gravy if desired.

PLACING CHICKEN ON THE ROASTING PAN

CLOSE UP

WALAH........

Stuffed Shrimp Omelets Recipe

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INGREDIENTS:

1 lb 2oz raw shrimp

1 ½ tablespoons oil

4 eggs, lightly beaten

2 tablespoons fish sauce

8 medium scallions, chopped

6 medium cilantro stems, chopped

2 medium garlic cloves, chopped

1 small red chili, seeded and chopped

2 teaspoons lime juice

2 teaspoons grated jiggery or unpacked brown sugar

3 tablespoons chopped cilantro leaves

1 small red chili, extra, chopped to garnish

Cilantro sprigs, to garnish

Sweet chili sauce, to serve

METHOD:

1)    Peel the shrimp. Gently pull out the dark vein from the back of each shrimp, starting from the head end, then chop the shrimp meat.

2)   Heat a wok over high heat, add 2 teaspoons of the oil and swirl to coat. Combine the egg with half of the fish sauce. Add 2 tablespoons of the mixture to the wok and swirl to a 6 ¼ inch round. Cook for 1 minute, then gently lift out. Repeat with the remaining egg mixture to make eight omelets.

3)   Heat the remaining oil in the wok. Add the shrimp, scallions, cilantro stem, garlic and chili. Stir-fry for 3-4 minutes, or until the shrimp are cooked. Stir in the lime juice, jiggery, cilantro leaves and the remaining fish sauce.

4)   Divide the shrimp mixture among the omelets and fold each into a small firm parcel. Cut a slit in the top and garnish with the chili and cilantro sprig. Serve with sweet chili sauce.

Pork & Cabbage Gyoza Recipe

Gyoza is one of my childhood favorites but my mom did a different shape out of it. She’s a working mom and she doesn’t need to make it pretty for us to eat.  Fast and simple equal YUM!! Dipping with my favorite sauce made my day. I’m a picky eater and I know my mom and grandma had a hard time cooking for us young ones, as we will just complain about eating the same old food.

These times around will be different. I can’t wait to go back and show them that I’m a good cook as well. I want to cook for them and let them enjoy. Hopefully, they don’t complain as what we did when we were younger.

Here’s a simple recipe to share with you guys. 

  

 

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INGREDIENTS:

Gyoza wonton wrappers

2 tablespoons water for brushing

Oil, for pan-frying

2 tablespoons Japanese rice vinegar

2 tablespoons shoyu (Japanese soy sauce)

FILLING:

1 ½ cups finely shredded napa cabbage

2 scallions, finely chopped

4 oz/115 gram fresh ground pork

½ - inch / 1 cm piece fresh ginger, finely granted

2 garlic cloves, crushed

1 tablespoon shoyu (Japanese soy sauce)

2 teaspoons mirin

pinch of white pepper

salt, to taste

   

METHOD:

1)  To make the filling, mix all the ingredients together in a bowl.

2)  Lay a gyoza wonton wrapper in the palm of your hand and place 1 heaped teaspoon of the filling in the center. Brush a little water around the edges of the wonton wrapper.

3)  Fold the wrapper sides up to meet in a ridge along the center and press the edges together. Brush the curved edges of the wrapper with a little more water and make a series of little folds along the edges.

4)  Repeat with the remaining gyoza wonton wrappers and filling. Heat a little oil in a lidded deep skillet and add as many gyoza as will fill the bottom of the skillet with just a little space in between.

5)  Cook for 2 minutes, or until browned. Add water to a depth of 1/8 inch, cover the skillet and let simmer over a low heat for 6 minutes, or until the wrappers are translucent and cooked. Remove and keep warm while you cook the remaining qyoza.

6)  Put the vinegar in a small dipping dish, stir in the shoyu, and add a splash of water.

7)  Transfer the gyoza to a serving dish and serve with the sauce for dipping.

Pan-Fried Fishcakes with Green Beans Recipe

 

Fishy! Fishy! Yes, I love FISH! One of my favorite and I can eat fish everyday without getting bored of it. Maybe because someone told me when I was a child that fish makes you younger and smarter. And I don’t have both of the above. Hmm….. Maybe I ate the wrong fishes.

Thai fishcakes are one of my favorites and I loved to order them every times I saw them on the menu. It just so delicious, that I’ve decided to make them myself. A little different but I’m happy for what I can get. You know, chef or cook don’t share their secret recipe but I do. Ha ha ha ha……….

INGREDIENTS:

1 lb white fish fillet, skinned, cleaned, and roughly chopped

1 tablespoon fish sauce

1 ½ tablespoon cornstarch

1 egg

2 oz green beans, finely sliced

5 kaffir lime leaves, finely sliced

sunflower oil for frying

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CHILI PASTE:

2 dried long red chilies, each about 5 inches long

1 lemongrass stalk (white part only), 3-inches long, finely sliced

3 garlic cloves, roughly chopped

2 shallots, roughly chopped

2 cilantro roots, cleaned and finely chopped

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METHOD:

1)     Make the chili paste. Remove the stems & slit the chilies lengthwise. Discard the seeds. Roughly chop the flesh, soak it in hot water for 2 minutes or until soft, then drain.

2)    Use a mortar & pestle to pound the chilies, lemongrass, garlic, shallots, and cilantro roots until the mixture forms a smooth paste.

3)    Use a food processor or a blender to mince the fish fillets. Add the chili paste, fish sauce, cornstarch and egg and blend briefly until smooth. Spoon the mixture into a bowl and mix with the green beans and kaffir lime leaves.

4)    Use a tablespoon or damp hands to shape the fish mixture into thin, flat cakes, 2 inches across.

5)    Heat a little sunflower oil in a nonstick skillet [add a little oil to the pan before cooking each batch] and gently fry 8-10 fishcakes at a time (depending on the size of your skillet), making sure there is a slight gap between each one. Fry for 2-3 minutes on each side or until cooked and lightly browned.