Posts Tagged With 'easy'

  • Nov
  • 03
  • 2011

flame grilled eggplant

eggplant

This is my husbands favourite when he wakes up on a lazy Sunday. Flame grilled eggplant/aubergine sort of like a dip. But then an eggplant dip is called baba ghanoush which is made with tahini and other seasonings. This one here, is basically just an eggplant with oil and salt. Easy to make but very smelly when cooked on a flame. Not to mention the burnt skin goes everywhere. But it taste so good!

Just pop it on the stove like this. Turn it around after a few minutes. It needs to shrink in size and start peeling before you remove it.

eggplant

Then start peeling the skin off. Beware, its very hot!

eggplant

Use a fork to give it a good mash and season well with olive oil and salt. I added a couple of garnishes for some extra colour – for photos sake, but its not necessary. Serve with Lebanese bread and you have yourself a quick and easy healthy brunch!

 

RECIPE FOR FLAMED GRILLED EGGPLANT
Adapted from my Lebanese Mother-in-law

Ingredients

1 large eggplant  (1/2 kilo)
2 tbsp olive oil
2 tsp salt

Method

1. Wash the eggplant and put it directly on the stove. Leave for a few minutes then turn around until all sides are equally cooked. Eggplant should shrink in size and the skin should start peeling off.

2. Remove from flame onto a wooden chopping board and leave to cool for a bit before starting to peel the entire skin off.

3. Place the filling on a plate/bowl and use a fork to mash.

4. Season well with oil and salt.


  • Oct
  • 22
  • 2011

30 minute chicken curry

chicken curry rendang with roti canai

Making a traditional and authentic chicken curry would simply mean staying in the kitchen for hours, pounding fresh ingredients and so forth. These days, you’ll easily find a lot of the supermarkets selling curry powder and curry paste. But I wouldn’t recommend buying curry powder from your local western supermarket though. Try to get them from any Asian grocery or even at your Indian grocer. There are many types but I only prefer one. Baba’s Meat Curry Powder, made in Malaysia.

When I first got married to my Lebanese husband, my mother in law made a pot of chicken curry (bought locally). The taste? Well, it didn’t come close to a curry. But then again, I can’t blame her. She’s not familiar with Asian cuisine so she and the rest of the family enjoyed it thoroughly. I just ate in silence. One day, I introduced my version of chicken curry using Baba’s and she fell in love. The look on her face was priceless, it was as though she had not tasted good chicken curry in her life.

baba's

There are many types of chicken curry; dry, wet, yellow, red, brown etc. The different variety of curries made by Malay, Indian, Chinese, Indo also slightly differ from one another. This curry here, I would say its a mix between Malay and Indian. Its so yummy and literally done in 30 minutes (if you use small cuts of chicken). I usually make a big pot so I have leftovers. Serve it with some rice, prata (roti) or yellow glutinous rice and there you go,  a meal for the next 3 nights.

 

RECIPE FOR EASY MALAYSIAN CHICKEN CURRY

Serves: 3
Prep time: 15 mins
Cook time: 30 mins

Ingredients

1/2 kilo chicken, cut into small pieces (with bones)
1 medium onion, finely sliced
1 cinnamon stick
2 cardamom pods
2 cloves
1 medium tomato, quartered (optional)
1/3 cup coconut milk
2-3 tbsp Baba’s curry powder (I like mine really hot so I use 5 tbsp)
2 cups water
1 tsp sugar
salt to taste
4 tbsp oil

Method

1. Heat oil and sautee onions in a medium size pot. Add all the spices and tomato and fry until fragrant for about 5 mins.

2. Add the curry powder, chicken and water and cook on a medium heat for 15 mins.

3. Pour in the coconut milk and stir until well combined.

4. Season well with sugar and salt then simmer for another 10 minutes or so.

5. Serve with rice or pratha(roti/bread).

Click ‘Read More’ below to print the recipe and leave a comment.


  • Sep
  • 17
  • 2011

chicken and veg salsa dip

As part of my healthy and balanced diet, I bought some plain rice crackers. I have been munching on them with some sliced cheese and tuna or cream cheese and cucumbers. A few weeks later, I was getting a bit bored with that combination and wanted something a little sexy and spicy. As I was making the Mexican Inspired Rice, I got the idea of a homemade  salsa dip. That would be a perfect combination for a healthy lunch snack, with proteins too. Yum.



RECIPE FOR CHICKEN & VEG SALSA DIP
Inspired by this post

Makes: 1 medium sized serving bowl
Prep time: 20 mins
Cook time: 20 mins

Ingredients

1 small ripe tomato, diced
1 small green capsicum, diced
1 small red capsicum, diced
1 small carrot, diced
1 tbsp tomato paste
3 tbsp corn (or a handful)
1 chicken thigh fillet, fat and skin removed then cut into small cubes
2 cloves of garlic, chopped finely
1 small onion, diced finely
1 tbsp corriander powder
2 tsp cumin powder
2 tsp sweet paprika
0.5 tsp chilli powder
1/2 cup water
salt and pepper, to taste

Method

1. Saute onions, garlic and chicken in some oil. Stir until chicken is just cooked.

2. Then add spices and stir until aromatic. Add in the tomato paste, vegetables and water.

3.Put on a low heat and cook until softened and gravy has thickened a bit.

4. Season with salt and pepper to taste.




Click ‘Read More’ below to print this post and leave a comment.




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Category: Chicken, entree, in my kitchen
  • Aug
  • 15
  • 2011

roast chicken with garlic, thyme and lemon


A good’ol roast chicken is a family favourite in our home. So easy and yummy. Literally all you have to do is just clean and season it, then chuck it in the oven. Its so simple that I make this once a week. My husband is a big fan. I serve it with some gravy and sometimes add stuffing depending on my mood.

The secret for creating fresh recipes is using fresh ingredients. Thyme from our garden. I just leave them like that.


With chicken stuffing, you can be a little adventurous. There is the traditional breadcrumbs + herb, or the asian ‘rice’ stuffing, or simply let your imagination go wild and stuff with whatever takes your fancy; fruit? nuts? couscous? cheese? Why not! The best part about roast chicken is, when you have leftovers, you can make a chicken salad sandwich for your lunch the next day! I will blog about this sandwich in my next entry, so stay tune. Here it is. For now, this is the recipe. Nothing fancy, just really simple. But yummy of course.

P/s: I couldn’t take a picture of the whole chicken because as I was getting my camera ready, it was already being dissected! I told you its a family favourite. No time wasters!


RECIPE FOR ROAST WHOLE CHICKEN WITH GARLIC, THYME AND LEMON

Serves: 2
Prep time: 15 mins
Cook time: 1 hour

Ingredients

1 kg (small-medium) sized chicken
10 cloves garlic (for paste), pound in mortar and pestle
6 cloves garlic, whole unpeeled
3 medium potatoes, quartered
3 carrots, halved longways
1/4 cup olive oil
6 sprigs of thyme (or 3 tsp dried thyme)
1 tbsp lemon juice
2 tsp black pepper
3 tsp salt
10cm long cotton twine string (to tie the legs)

Method

1. Clean and rinse the chicken inside out and pat dry. Do not remove the chicken skin.

2. Marinate the whole chicken with garlic paste, thyme, salt and pepper. Rub it thoroughly and put the stuffing in the cavity. Drizzle with lemon juice and olive oil then tie the legs together with a cotton twine string. Refrigerate overnight or at least 2 hours.

3. Heat oven to 200 degrees. Lightly grease a roasting pan, place a roasting rack and put the chicken on top.

4. Bake for 30minutes then swap the chicken the opposite way. Add in the cut vegetables and unpeeled garlic underneath the chicken rack. Bake for another 30minutes until golden brown (you can see the crunchy skin).

5. Stand chicken for 5 minutes before serving and don’t forget to remove the string.


Ingredients for gravy

2 tbsp gravy (I used store bought powder gravy ‘Greens’)
4 tbsp chicken juice (get it from the roast chicken)
5 tbsp water

Method

Heat up the chicken juice and water in a small gravy pan and then gradually add the gravy powder, whilst whisking continuously to avoid any lumps.


Ingredients for stuffing

1/3 cup breadcrumbs
1/2 small sized onion, finely diced
2 cloves garlic, finely diced
50g butter
2 sprigs thyme
1/2 tsp salt
1/2 tsp pepper

Method

Place all the ingredients in a small-medium sized bowl and gently combine with a wooden ladle. Then add into the cavity of the chicken.




Click ‘Read More’ below to print out the recipe and leave a comment.




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Category: Chicken, in my kitchen

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