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Friday, 30 June 2017

Oriental Honey & Parsley Lamb Chops 巴西利蜜汁小羊排





Preparing food for my family, I strive to source for the best ingredients used in my daily home cooking. From free range poultry to organic fruits and vegetables, naturally nutritious food is always my first choice.   


Pure South products are known to be one with excellent farming practices with the ideal location and condition to raise superior stock that are free range and grass-fed. Free range and grass-fed stock is simply better, healthier and tastier. Most importantly, their lamb has no strong gamey smell, even non-lamb-eater loves it! 


Pan fried lamb chops is the quickest meal ever.
Just pan fry 1 minute each side and the cooking is done.
That's how I like it to be done, do adjust the cooking time based on your own preferences.

 


Home cooking has to be easy and quick. This Oriental Honey & Parsley Lamb Chop that I have created, may be the most down to earth lamb chops recipe that uses the simplest ingredients that most home cooks already have at home. The only ingredient that you may need to get is probably a good quality lamb rack and that is crucial. If you do not know which brand is good and where to buy lamb rack, click here to find out more about Pure South products. 









Oriental Honey & Parsley Lamb Chops - Pure South French Rack of Lamb 
巴西利蜜汁小羊排


Ingredients: 材料
(4 servings 四人份)



2 Pure South French Rack of Lamb (thawed in the chiller/ refrigerator) 羊架 2份,低温解冻

1/2 tsp Garlic Salt 蒜盐 1/2小匙

1/2 tsp crushed Black Pepper 黑胡椒 1/2小匙


Marinade: 腌料

2 heap tbsp chopped Parsley 巴西利 2汤匙满

2 tbsp crushed Garlic 蒜蓉 2汤匙


4 tbsp Light Soy Sauce 酱油 4汤匙

4 tbsp Honey 蜂蜜 4汤匙


Garnish: 其它配料(随意)

Toasted Sesame Seeds 熟芝麻

Chopped Red Chilies 红辣椒碎

Chopped Parsley 巴西利碎








If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!




Method: 步骤


1. Divide each rack of lamb into 8 individual lamb chops by cutting between the ribs with smooth single stroke. 
将羊架切成16 份小羊排。




2. Rub some garlic salt and black pepper all over the lamb chops. 
涂上蒜盐和黑胡椒。


3. Mix all the marinade ingredients in a bowl, pour over the lamb chops and mix well. 
将所有腌料混合,加入小羊排,混合均匀。




4. Cover and let marinate for 1 hour in the refrigerator. This step is optional, you can pan fry the lamb chop right away.
用保鲜纸盖好,放进冰箱腌1小时。没时间的话,可以直接煎羊排。




5. Heat some oil in a frying pan, score the fat at the back of the lamb chop in a criss cross pattern. When the pan is hot, place the lamb chops fat side down on the pan. 
烧热少许油,用刀轻轻把羊排外层的脂肪切几刀,然后放进平底锅(脂肪部分向下,看上图),快速的煎至上色(看下图)。




6. In less than a minute, you will see the rim of fat becomes golden and crispy. Lay the lamb chops flat on the pan, continue to cook about 1 minute each side. 
将羊排两面各煎1分钟。立刻离锅。







7. Remove the lamb chops from the pan, let it rest for 10 minutes. Garnish with some toasted sesame, chopped red chilies and parsley before serving. 
离锅后待10分钟,撒上少许芝麻,红辣椒和巴西利,即可享用。

Optional: These lamb chops are good to be served with salad, saute vegetables/ potatoes and other side dishes. However, my son loves it to go with rice. I'd make some extra sauce to glaze the lamb chop for him, that is to make it more flavourful to pair with rice. Just 1 tbsp of each - light soy sauce, honey and water. Bring to a boil and reduce to low heat, simmer until the sauce is thicken and glossy. Pour it over the lamb chops right before serving. 喜欢羊排配饭的,可以用酱油,蜂蜜,水,各一汤匙煮滚,转小火煮至浓郁,淋在羊排上。


Some glaze for the lamb chops to be served with rice. (Optional)

Tips: 
小贴士

  • Thawed the rack of lamb in the refrigerator/ chiller for best result. 羊架最好是放在冰箱低温解冻。
  • Cook the lamb chops by batch, about 6-8 chops at a time depends on the size of your pan. 建议分次煎羊排,免得手忙脚乱,尤其是新手。
  • Adjust the cooking time according to your personal preference of how you like it to be done. 每个人的喜好都不同,喜欢半熟还是熟透的,煎羊排的时间可自己拿捏。
若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。
If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


~ Special thanks to Pure South and Singapore Home Cooks ~ 

Thursday, 29 June 2017

Minion Birthday Swiss Roll 小黄人生日蛋糕卷




Every year at this time, it's my busiest month of the year because July is my son's birthday month. This year I started baking his cake earlier because he doesn't wants to have birthday party, just want to have simple celebration at home. So I promised him to make him an extra cake on his lunar/ Chinese birthday. 


Minion birthday swiss roll for my 8yo son. 


He requested a Minion cake. Looking at the space in my refrigerator that was FULL, I decided to make a small swiss roll with a simple Minion drawing. Ahemm....I shouldn't use the word 'simple' because it looks simple but it's a tedious and time consuming process mixing the coloured batter. Took me more than 2.5 hour to bake this. So don't try the drawing if you have no time and patience. You can try my Classic Vanilla Swiss Roll, that's what I would highly recommend. It taste really good, quick and easy to bake. :)

Click here for full recipe 中英文对照食谱. 点击这里 >> Classic Vanilla Swiss Roll Recipe. 






Sunday, 18 June 2017

Honey Chicken Chop 中式蜜汁鸡扒




A sweet, moist, tender and juicy chicken chop cooked without deep frying. I usually baked or air fried the chicken chop as these methods are healthier, less oil and mess-free.  Marinated with some savoury seasonings and baste with honey gives it a bursting sweet and savoury flavours and it's absolutely great with rice or even on its own. 





Ingredients:

2 Free Range Chicken Leg (boneless, about 280g) 去骨鸡腿 2只,280克

1 tbsp *Honey 蜂蜜 1汤匙

* I use Huiji honey that is made from pure natural raw honey with a light jasmine flower scent. Not only love the taste of this honey, I love the bottle too! it's the specially designed anti-spillage cap which makes it a great helper in my kitchen.  ;)


Marinade: 腌料

1 tbsp Sugar 细砂糖 1汤匙

1 tbsp Oyster Sauce 蚝油 1 汤匙

1 tbsp Char Siew Sauce 叉烧酱 1汤匙

1 tbsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1汤匙

1/2 tsp Salt 盐 1/2 小匙

1 tsp Corn Flour 玉米粉/粟粉 1小匙






If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!  



Method: 步骤

1. Wash and dry the chicken legs with kitchen towels. 
将鸡腿洗净,抹干。

2. Mix all marinades in a bowl, pour the marinade over the chicken legs. Mix well and cover with cling wrap. Keep in the refrigerator and let marinate overnight.
把所有腌料混合,加入鸡腿,拌均。用保鲜纸盖好放进冰箱腌隔夜。




3. Remove the marinated chicken legs from the refrigerator. Let it sit on the counter for 30 minutes to return to room temperature.
从冰箱取出鸡腿,放置室温30分钟。

4. Transfer the chicken legs onto baking pan. Reserve the marinade.
将鸡腿放在烤盘上。腌汁留着。




5. Bake in a preheated oven 180'C for 25 minutes (fan force). Baste with the reserved marinate and honey. 
放进已预热的烤箱,以180度,风扇,烘烤25分钟。取出,刷上腌汁和蜂蜜。




6. Continue to bake for 15 minutes or until cook through. Remove the chicken from the oven, let it sit for 10 minutes before serving with rice.
继续烘烤15分钟或至熟。取出,待10分钟后即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!




Some feedback from those who have tried this recipe:


By Shen Cui Ling

By Shen Cui Ling

By Nicole Mak
By Fhen Lau

By Fhen Lau

By Melanie Ruyeras

By Cheah Swee Sim

By Jun Mi

By Nicole Mak, used pork belly instead of chicken thigh.


Sunday, 4 June 2017

Crispy Marmite Pork Belly 香脆妈蜜炸肉





In Singapore and Malaysia, Marmite is widely used for cooking pork ribs, chicken, prawns and crabs in hawker stalls and restaurants. It's especially popular in Malaysia, you can find Marmite dishes in almost every Tze Char stalls. (Tze Char 煮炒 is a term commonly used to describe a wallet friendly, home style cuisine from Chinese stalls that serves a wide variety of ala-carte dishes.)






Marmite has an intense flavour that is pungent, salty with a hint of sweetness and it works beautifully with meat dishes especially pork with fat. By adding Marmite in the marinade, it helps to reduce the 'porky smell'. It's a great way to add a deep, rich savoury quality to the recipe.

炸肉的一般做法都是用南乳腌制或客家炸肉焖香菇木耳等等。我就喜欢用妈蜜腌制。腌料加少许妈蜜除了令炸肉的味道更浓郁,也可以盖掉肥猪肉的骚味和腥味。


Crispy Marmite Pork Belly 


Ingredients: 材料
(serves 4)

280g Pork Belly 花腩肉 280克

Some cooking oil for deep frying 油 适量


(A)

2 tsp Marmite 妈蜜 2 小匙

1/2 tbsp grated Shallot 小葱头(磨碎)1/2 汤匙

1 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1小匙

1 1/2 tsp Concentrated Chicken Stock 浓缩鸡汤 1 1/2 小匙

1/4 tsp White Pepper 胡椒粉 1/4 小匙

1 tsp Sesame Oil 麻油 1小匙

1/2 tsp Sugar 细砂糖 1/2 小匙


(B)

4 tbsp Self Raising Flour + 2 tbsp Rice Flour (mix to combine) 
自发粉 4 汤匙 + 粘米粉 2 汤匙(混合)

Or 或

6 tbsp Tempura Flour 天妇罗炸粉 6 汤匙






If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!  




Method: 步骤

1. Wash and dry the pork belly with kitchen towel, skin removed. You may slice it into 4pcs (about 7cm x 2cm each) or  slice it small (about 3cm x 1cm) to serve on skewer with fruits. 
将花腩肉洗净抹干,去皮。切成4片(7cm x 2cm)或切小(大概 3cm x 1cm) 。




2. Mix marinade ingredient (A) in a bowl, pour the marinade over the pork belly and mix well. Cover with cling wrap and keep in the refrigerator, marinate for 4 hours or preferably overnight.
将材料(A)混合,加入花腩肉,拌均。用保鲜纸盖好放进冰箱腌4小时或隔夜。

3. Remove the marinated pork belly from the refrigerator, let it sit on the counter for about 30 minutes, this will bring the pork belly up to room temperature. 
将花腩肉放置室温,大概30分钟。




4. Heat oil in a pan, meanwhile generously coat the pork belly with (B). When the oil temperature reaching 175'C, add in pork belly and fry until cooked. 
烧热油。将花腩肉粘上(B)。当油温达 175度,将粘了粉的花腩肉放入锅里炸至熟。炸熟后捞起,待10分钟。烧热油至200度,花腩肉回锅炸至香脆上色,即可。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

5. Drain the pork belly on a cooling rack and let it cool for 10 minutes. Heat oil to 200'C, deep fry the pork belly until crisp and golden brown. Remove and drain the excess oil before serving. 

Serving suggestion: Slice and serve as side dish or serve on skewer with fruits. 

If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!



~ Special thanks to Marmite Singapore and Singapore Home Cooks ~ 



Some feedback from those who have tried this recipe:


By Vernice Tan

By Vernice Tan



Friday, 2 June 2017

Honey Glazed Marmite Roast Chicken 蜜汁妈蜜烤鸡



Marmite is a British favourite and it is traditionally eaten as a savoury spread on bread, crackers and toast. In my home, we never eat it this way. When I was a child, my mom used to add Marmite to porridge to enhance the flavour and make savoury broth by mixing Marmite with water. I don't remember how she use it in cooking but I do remembered I love to eat Marmite chicken at the Chinese eateries when I was a teenager.


 

Marmite chicken is one of my favourite dish. This dish is normally deep fried and glazed with a thick and sweet Marmite sauce. At home, I hardly deep fried chicken, so I have created these Air Fried Marmite Chicken and Honey Glazed Marmite Roast Chicken recipes. Both recipes requires no oil in cooking which is healthier.  <<Click here for Air Fried Marmite Chicken recipe >>


This Honey Glazed Marmite Roast Chicken was created by me, specially for my son who loves roast chicken. He's especially happy and excited when he sees me serving whole roast chicken. It's like a feast to him. And when he knew that it's Marmite flavour, he will show me the WOW face followed by this comment 'I LOVE MARMITE ROAST CHICKEN'. Yes, he is just like the mini me, a Marmite lover! 

This beautifully glazed Marmite Roast Chicken is flavourful, with a fusion of savoury and sweet taste. Added Marmite in the marinade gives it an extraordinary flavour that you probably won't be able to replace with other ingredients to yield the same result. Serve this with salad, roasted vegetables, rice or even on its own, you'll never regret making this because this is absolutely tasty! Love it or hate it? ..... I bet you will love it! ;)


If you think roasting whole chicken is too challenging for you,
try baking chicken wings, just halve the time :)
Honey Glazed Marmite Chicken Wings
Photo updated: 18 July, 2017


平时在外面吃的妈蜜鸡都是油炸的,这食谱用烘烤式,無添加油,较健康。鸡肉有浓郁的妈蜜调味,加上蜂蜜涂面,味道有层次感,非常美味!



Ingredients: 材料
(serves 4)

1 Free Range Chicken (1 kg) 全鸡 1只

2 tbsp Honey 蜂蜜 2汤匙



Marinade: mix all ingredients in a bowl
腌料:混合

1 tbsp Marmite 妈蜜 1汤匙

3 tbsp Oyster Sauce 蚝油 3汤匙

3 tbsp Abalone Sauce 鲍鱼汁 3汤匙

1 tbsp Ginger Juice 姜汁 1汤匙

1 tbsp Sesame Oil 麻油 1汤匙

2 tbsp Shao Xing Hua Tiao Wine 绍兴花雕酒 2汤匙

1 tsp White Pepper 胡椒粉 1小匙





If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method: 步骤

1. Wash and dry the chicken with kitchen towel. Butterfly the chicken.
将全鸡洗干净,抹干。用剪刀在鸡只的背后剪开去掉龙骨,然后翻面(鸡胸向上),用手把胸肉压平。


How to butterfly the chicken:

Place the chicken on a board breast-side down. Use a pair of sharp kitchen scissors, cut closely along each side of the backbone. Remove and discard the backbone. Turn the chicken breast-side up, press down firmly on the breastbone to flatten the chicken. Butterflying a chicken allows it to roast more quickly and evenly.


Watch video tutorial: 








2. Rub 2/3 part the marinade all over the chicken. Cover and let it marinate in the refrigerator overnight. Keep the remaining marinade in the refrigerator.
用 2/3 的腌料涂抹在鸡肉的外侧和内部。盖好放进冰箱腌隔夜。剩余的腌料也收进冰箱。










3. Bring the chicken to room temperature. Place the chicken on a roasting pan. Bake in a preheated oven 180'C (fan mode) for 60 minutes or until cook through. 
把腌好的鸡只放置室温,然后放在烤架上。放进烤箱以180度(风扇)烘烤60分钟或至熟。



Note: 
小贴士

- Baste the chicken with the remaining marinade every 15 minutes after the first 25 minutes of baking. 
烘烤25分钟后,每15分钟刷上剩余的腌料。

- Wrap the chicken wings with aluminium foil if needed.   
如有需要,用锡纸把鸡翅膀盖上,以免烧焦。

4. Brush honey all over the chicken 5 minutes before the end of cooking. Watch closely not to burn the chicken.
在烘烤的最后5分钟,刷上蜂蜜。

5. Remove chicken from the oven, insert an instant-read thermometer into the thickest part of the thigh, not touching the bone. When the temperature reaches 75'C (165'F), the chicken is cooked. Let it rest for 15 minutes before serving. 
烘烤完成后,取出烤鸡。将温度针插入鸡腿最厚的肉,温度达75度就熟透了。烤鸡静置15分钟后即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


~ Special thanks to Marmite Singapore and Singapore Home Cooks. ~ 



Some feedback from those who have tried this recipe:


By Triffany Seow





Feedback from Mandy Foo

By Melissa Oon

By Melissa Oon


By Fhen Lau

By Fhen Lau

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