Wednesday, October 29, 2014

Red Shrimp, Pumpkin & Mango Curry

This is another fantastic quick recipe extracted from 'Nigella Express'! Spicy, sweet, sour all in one....sounds too good right?! An awesome dish which goes well a few bowls of warm rice.....hahaha yes one bowl of rice is just not enough :D


Recipe source : Nigella Express
Ingredient
  • 1 stalk spring onion, finely chopped
  • 2 tbsp Thai red curry paste
  • 200 ml coconut milk
  • 250ml stock
  • 2 tsp fish sauce
  • 200gm peeled pumpkin, cubed
  • 200gm peeled sweet potato, cubed
  • 1 cup cubed mango 
  • 200gm peeled prawn
  • Chopped coriander for garnishing

Method

Monday, October 27, 2014

Spiced Pumpkin Soup & Crisp Chicken Cutlet

On a usual weekday lunch I usually serve porridge for the kids, either one pot porridge or plain porridge with some side dishes...a typical way of Chinese style lunch :D So today I decided to have a change, western food for lunch instead! Crisp chicken cutlet with simple side salad and a bowl of hearty creamy spiced pumpkin soup....so satisfying! burp......


Ingredients for Spiced Pumpkin Soup....oops the ginger missing in the picture ^0^

Instead of topping with cream, I've substitute with some thick plain yogurt :D

Ingredient
  • 1/4 cup pecans, toasted and roughly chopped
  • 1 onion, peeled and chopped
  • 2 cloves garlic, chopped
  • 2 tsp grated ginger
  • 1 red chilli, deseeded and chopped
  • 600gm butternut (including skin),  chopped
  • 600ml chicken stock
  • salt & pepper to taste

Method
  1. Heat 2 tbsp olive oil in a deep saucepan. Add onion and garlic and saute till onion is softened and fragrant.
  2. Add in ginger and chilli and fry briefly.
  3. Add in butternut and mix evenly, fry for about 2 mins.
  4. Add in stock and bring to boil. Cover and simmer on low heat for 20 mins until butternut is tender. Add salt & pepper to taste.
  5. Cool down slightly and blend in a food processor (in batches if necessary), till smooth.
  6. Return mixture into pan and gently simmer to heat through. Remove from heat.
  7. Ladle into individual serving bowl. Top with dollop of yogurt and some chopped pecans.

 Baked Sweet Potato Chips....recipe click here

 Crisp Chicken Cutlet

Recipe ref : 'Kitchen' by Nigella Lawson
Ingredient
  • 2 chicken breast, skinless and boneless
  • 150ml buttermilk
  • 1 tbsp Worcestershire sauce
  • 60gm breadcrumbs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dried thyme
  • 2 tbsp Parmesan cheese powder

Method
  1. Fanned out the chicken breast butterflied cut. Lay the meat between 2 sheet of plastic sheet and bash with a rolling pin until they are thin.
  2. Whisk the buttermilk with Worcestershire sauce. Add the chicken pieces and mix evenly to coat. Marinate for at least 30 mins or overnight in fridge.
  3. Heat oil in a frying pan. Combine breadcrumbs, salt, pepper, thyme and cheese together. 
  4. Lift out the chicken pieces from the buttermilk and press into the breadcrumbs mixture one at a time.
  5. Coat the meat on both sides evenly with the breadcrumbs mixture and then lay them on a wire rack.
  6. When oil in hot enough, fry the chicken pieces for about 3 mins on each side, until crisp and golden brown.  Serve immediately with salad on the side.




This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Friday, October 24, 2014

Pumpkin Quick Bread

It's been ages I've baked a quick bread, the last attempt was like in 2012! Guess is time to revisit some interesting quick bread recipe :D The word 'quick' indicated that it is a super easy and fast bread to  prepare, just like baking muffins whereby the dry ingredients are folded into the wet ingredients. Usually pumpkin bread are loaded with spices like cinnamon, nutmeg, clove & ginger.  As I do not the spice flavours to be overpowering and to make it are appealing to the kids, I've reduced the amount of spices used and added chocolate chips into the batter! 'thumbs up' Lovely loaf with moist and tender crumbs and bits of chocolate chips embedded :D






Ingredient (3 small loaves)
  • 450gm fresh pumpkin puree
  • 4 eggs
  • 250ml rice bran oil
  • 85ml buttermilk
  • 1 tsp vanilla paste
  • 220gm sugar
  • 420gm plain flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp salt
  • 1 tbsp cinnamon powder
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground all spice
  • 1/2 tsp ground cloves
  • optional : choice of chocolate chips, raisins or nuts

Method
  1. Combine pumpkin, eggs, oil, buttermilk, vanilla and sugar in a large mixing bowl. Beat on medium speed until mixture is smooth and well blended.
  2. Sift the dry ingredients in 3 batches and lightly beat until just blended. Do not overmix. Fold in your desired topping. (I've used chocolate chips)
  3. Pour the batter into 3 small disposable pans. Bake in preheated oven at 180 deg cel for 60mins or until a skewer inserted in the centre comes out clean.

This is a food gift basket (homemade granola, homemade strawberry jam & pumpkin quick bread)  I've come up with as a house warming gift! Hopefully my friend and her family will like this little gift of mine :D





This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

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