Cereal-Coated Crispy Chicken Bite‏ (麦片炸鸡）

Posted by Vivian in Chicken

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I have always been quite a coward when it comes to formulating a new recipe. It is usually safer to ride on someone else’s success and follow a tried and tested recipe, with a few small tweaks here and there. Chances of disappointment is much lower this way.

After a long long time, I finally found the courage to take a stab in the dark and managed to make this without a set recipe infront of me as guide. This is inspired by something we had at one of the kids’ favourite Japanese restaurant. I couldn’t find the recipe online but suspect the steps are similar to that of tonkatsu except for the coating.

This is a nice variation to the usual savoury tasting deep fried chicken. The instant cereal lends a hint of well-balanced sweetness.

Ingredients:

• 4 chicken thighs (de-boned and cut into bite-size pieces)
• 1 tablespoon light soy sauce
• ½ tablespoon sesame oil
• Nestum original instant cereal
• Plain flour
• 1 beaten egg

Preparation:

• Marinate chicken with light soy sauce and sesame oil.
• Dredge chicken with flour and egg.
• Coat chicken with instant cereal.
• Fry till golden brown.

Number of Servings: 4

Potato Croquette‏

Posted by Vivian in Potatoes

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Years back whenever I asked my mum (some other experienced cook) for a recipe, she would rattle on with the list of seasonings required without specifying the amount needed. I always end up scratching my head and feeling terribly unsure if I can get the taste right.

Years on, I can finally relate to it. Because after all that mucking around a kitchen, most people don’t measure what goes in, often relying on the smell and colour as a gauge.

This is one fuzzy instance as this was made from some leftover mashed potatoes and I can’t tell how heavy that was. Hopefully my guess-timation here isn’t too far off.

Ingredients:

• 3 potatoes
• 100 gm salted butter
• 1 carrot (finely diced)
• 1 onion (finely diced)
• Powdered seaweed (optional)
• Panko
• Plain flour
• 1 beaten egg
• Corn kernels can be added as well if desired

Preparation:

• Boil potatoes in a pot of water. Remove from water when potatoes are cooked. Peel and mash with salted butter while the potatoes are still warm.
• Stir-fry onion and carrot with a non-stick pan till cooked.
• Combine carrots, onions and mashed potato, with a few sprinkles of powdered seaweed. Mix well.
• Using a tablespoon, scoop a heap of the mixture into palm and mould into preferred shape.
• Coat potato croquette with flour, followed with egg and lastly with panko.
• Fry till golden brown
• Can be served with tonkatsu sauce as a dip.

Number of Servings: 4

Korean Marinated Beef - Bulgogi (불고기)

Posted by Vivian in Beef, Korean

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Partly inspired by the mouthwatering bulgogi we had in Seoul and partly because I had to feed Matthias with something since he is not a fan of Japchae unlike Elaina, I daringly took up the challenge to recreate the dish at home.

It was no mean feat having to grill the pieces one by one.   The first attempt was a flop.  Due to the lack of time and in order make sure the kids get to school in time and fed with lunch, I ended up "stir-frying" the meat.  It didn't work very well unfortunately (but not quite unexpected).  By the third try, I was adamant to follow the recipe as closely as possible especially since I have a Korean pear sitting in the fridge.  I wanted to test it myself if the pear can tenderise the beef as claimed.  It didn't turn out too badly.  But I admit I am more inclined to say that the method used for Chinese stir-fried beef wins hand down in this aspect.  Although to a certain extend, its not the same cooking method so it really isn't a fair comparison.


Ingredients:

• 300 gm sirloin beef (sliced)
• 3 tablespoons Korean regular soy sauce
• 1 tablespoon sugar
• 1/2 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1/2 onion (sliced)
• 1 spring onion (diced)
• 1/2 tablespoon sesame seed
• Pinch of black pepper
• 50 gm pureed pear
• 1 tablespoon rice wine
• Sliced shitake mushroom and/or julienned carrots (optional)

Preparation:

• Mix all ingredients and leave beef to marinate for at least 30 minutes.
• Grill beef using griddle or pan over high heat.
• Sprinkle over with some sesame seed (optional).
• Serve over rice and with lettuce as a wrap.

Most recipes did not call for the meat to be grilled in individual pieces.  I did so in this attempt since I have time and I wanted to get the done-ness right.  The vegetables (onions in this case) was stir-fried after that and added to the beef.

Number of Servings: 4