Potatoes sauteed with Anchovies

This dish is pretty simple and tasty especially eat with rice! I am sure we will always keep 1 or 2 potatoes at home for dish or soup. This is happen in Chinese family. I still remember I mom will did so while I am still in secondary school. My mom will top up the dish if the dinner is not enough serve; potatoes will always the backup dish.

I have tasted this dish in 1 mix rice stall and now I use my own ingredient to re-create this. Hmmnn…. am satisfied with the outcome.

Ingredients:
50g Anchovies
1 potatoes
2 bulbs garlic - minced
2 tbsp oil
2 tsp sugar
salt for taste

Directions:
1. Clean and rinse anchovies, pat dry with paper towel.
2. Cut potatoes in cubes and spread a pinch of salt, set a side.
3. Heat the oil and pour in garlic, saute until fragrance.
4. Add in anchovies and saute for about 1 mins, add in sugar.
5. Keep on saute until anchovies turned golden brown, dip up and set aside.
6. Using the same oil remain in the pan, saute potatoes until half cooked.
7. Pour in the anchovies and keep on stir until almost done and add in salt to taste.

Enjoy!

Roaster Chicken with veges | 蔬菜烤鸡

In fact, I have baked this chicken before X’mas 2012, thought to have a pre-xmas roasted chicken instead of turkey…hehe. But end up too busy on Christmas Day and now I only post this for sharing.

Ingredients:
Half chicken with skin on
3 tbsp Oyster sauce ( i used vegetarian sauce )
1 tbsp dark soy sauce
1 tbsp xiao xin wine
2 tsp salt
2 tbsp soy sauce
1 tsp pepper
1 tsp fish sauce

Any vegetables that you prefer

Directions:
1. Clean and wash the chicken, pat dry the chicken with paper towel.
2. Pour and spread the wine on the chicken, marinate for 10 mins.
3. Pat dry the chicken again and spread the salt evenly on the chicken and marinate 10 mins.
4. Pour the remaining seasoning into the chicken spread evenly and marinate for at least 2 hours.
5. Bake the chicken in oven and add in the vegetables for 45-50mins at 200 degree.

Enjoy!

German Chocolate Cheese Cake

This cheese cake is very easy and simple but delicious. It’s rich and creamy with chocolate. If you are chocolate lover, you must like it.

As usual, I cannot reject any cheese cake comes to me…haha!

So, am decided to make this as the New Year plus my birthday cake.

Ingredients
For the crust:
2 cups chocolate graham cracker crumbs (about two inner packages of graham crackers).
Chocolate cookie crumbs may be substituted
6 tablespoons butter, melted

For the filling:
500g of cream cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla
2 tablespoons milk

For the toppings:
1 cup chopped pecans or walnuts
For the chocolate topping, combine four ounces of sweet German chocolate with two tablespoons whipping cream and one tablespoon butter. Melt in a small saucepan and stir until smooth
For the caramel topping, melt 12 caramels with 1/3 cup cream in a small saucepan, stirring until smooth.

* i replaced the caramel topping with homemade Dulce De Leche

Directions:
Preheat the oven to 450 degrees.

1. In a nine-inch spring form pan, mix the cracker crumbs and the melted butter. Press the crumb mixture into a crust across the bottom and about one inch up the sides. Bake the crust for eight minutes.
2. In a large bowl, cream the cream cheese with the sugar. Add the flour and salt. Add the eggs, vanilla, and milk all at once. Mix until just combined, scraping down the sides of the bowl. Pour the filling mix into the crust.
3. Bake for ten minutes at 450 degrees. Lower the temperature to 200 degrees and bake for an additional 35 to 40 minutes or until the cheesecake filling is set.
4. After the cheesecake has cooled for ten minutes, with a sharp knife, loosen the edges of the cheesecake from the pan so that the cake will pull away from the pan as it cools. Remove the rim of the pan after it has cooled for about forty-five minutes.
5. Drizzle the cheesecake with caramel and then with chocolate. Sprinkle nuts on the cake. Refrigerate until completely cool before serving.

Enjoy!

Happy New Year 2013!

Hi dear all my friends and silent reader here......deeply wish you happy new year 2013!
May all your dream and wishes comes true :)

Just added 1 age yesterday .....and here is my 1st cake for the year.

German Chocolate Cheese Cake -  Happy Birthday to ME :p

Baked Chicken & Tomato Rice | 班兰烤鸡与番茄饭

I suppose wanted to make this 5 spices roast chicken, however my mom accidently cutting off almost 80% of the chicken’s skin. So, I immediately change this is panda baked chicken with tomato rice.
Never disappointed me…yummy yummy …..just I might add more tomato puree for the rice next time.

Ingredients:

4 drumsticks
Pandan leaves
1 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
2 dashes white pepper powder
1 tsp fish sauce
2 inches ginger – grated and squeezed for juice

Directions:

1. Mix the drumsticks with all the seasonings.
2. Add in ginger juice and marinate for at least 1 hour.
3. Put a piece of drumstick towards the end of the pandan leave and roll it up tightly.
4. Hold tight with a tooth pick.
5. Bake in oven for 45 mins or until cooked

Sauté Broccoli , Carrot sauté with Onion

清炒西兰花 ， 胡萝卜炒洋葱

When the kids are growing up day by day….i noticed they are desired for taster food rather than all the time “steam” food.

Here, I cooked 2 dishes for them just because I able to bought a very fresh and cheap broccoli and Australia’s carrots. I am very happy as my effort is never wasted from my kid’s respond.

Sauté Broccoli | 清炒西兰花

Ingredients:

1 medium broccoli

2 bulbs garlic - minced

2 tsp olive oil

2 tbsp chicken stock (optional)

Directions:

1.Wash and cut broccoli.

2.Heat olive oil and saute garlic until fragrance.

3.Add in broccoli and keep saute.

4. Add chicken stock when the broccoli is almost done.

5. Dip up and blend when it's cold.

Carrot sauté with Onion | 胡萝卜炒洋葱

Ingredients:

1 big carrot

1 medium onion

2 bulbs garlic - minced

2 tsp olive oil

Directions:

1. Cut the carrot in small cubes.

2. Cut the onion in slices.

3. Heat the olive oil and saute with garlic until fragrance.

4. Pour in carrot cubes.

5. Add in onions when the carrot is half cooked.

6. Saute until all just cooked and dip up.

7. Blend when it's cold.

Sautéed Chicken in Mustard Cream Sauce | 芥末奶油酱鸡扒

This is a fancy French treatment which I adopted and made some minor modification from Martha’s recipe. Hope you also like it too.

Ingredients:

500g skinless chicken breasts – cut in slice

¼ tsp salt

½ tsp pepper

2 tbsp olive oil

2 tbsp Dijon mustard ( I used yellow mustard)

½ cup whipping cream

½ cup chicken broth


Directions:

1. Marinate chicken breast with salt and pepper for around 30 minutes.

2. Heat olive oil in a non-stick pan, pan-fried chicken breasts until cooked through.

3. In the same pan, pour in chicken broth. Cook until boiled and reduce the head to small.

4. Add in the cream and mustard. Cook and stir until thickened.

5. Drizzle the sauce over chicken and serve while hot.

Mashed Potatoes

Ingredients:

500g potatoes

½ tsp salt

2 tbsp cream

1 tbsp butter

1 tbsp milk

Directions:

Peel and cut potatoes in cubes. Bring into a saucepan or pot.

Add in salt and pour in water until potatoes are covered.

Once boiled, reduce heat and simmer with covered for 15-20 minutes.

The potatoes are done when a fork can easily be poked through them.

In another saucepan, warm cream and melt butter.

Drain water from potatoes and put inside a bowl.

Add in the cream and melted butter. Mash the potatoes.

Use a strong spoon to beat further and add the milk to achieve the desired consistency. (do not over-beat)