Wednesday, April 16, 2014

Orange & Soy Glazed Salmon with Light Sesame Noodles

Oooo what an orangey looking dish! :D The noodle is parboiled followed by tossing in the sesame sauce, stir frying is not required which is really quick to whip up anytime! Top with a portion of pan fried salmon makes it a healthy and complete meal :D 

Light Sesame Noodles
Ingredient (4 servings)
  • 300gm dried pumpkin noodles
  • 1 bunch broccoli, cut into florets
  • 1 onion, thinly sliced
  • 1/4 cup creamy peanut butter
  • 3 tbsp light brown sugar
  • 2 tbsp rice vinegar
  • 2 tbsp low sodium soy sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic, grated
  • 1/2 tsp dried chilli flakes
  • 1 red chilli, deseeded and thinly sliced
  • toasted sesame seeds for garnishing 

  1. In a large pot of boiling water, add in dried noodles. Loosen the noodle with a chopstick and cook for 1 min.
  2. Add in broccoli and onion and cook for another 3 mins until the broccoli is tender. Reserve 1/2 cup of the water, drain noodle and vegetables.
  3. Meanwhile in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic and chilli flakes. Add hot noodle and vegetables, toss to coat, thinning the sauce with a reserved noodle water if necessary. Garnish with sliced chilli and sesame seeds Serve immediately or at room temperature.

Orange & Soy Glazed Salmon
Ingredient (4 servings)
  • 4 x 100gm salmon fillet (seasoned lightly with black pepper & salt)
  • 200ml fresh orange juice
  • 3 tsp apple & lemon soy sauce
  • 1 tsp honey
  • 1 orange zest
  • 1 tsp sesame oil
  • 1 tbsp cornflour water for thickening

  1. Heat a non-stick pan and lightly grease with olive oil. Add in salmon fillet, skin side down and pan fried for 3 mins until lightly brown and crisp. Gently flip the fillet and pan fry for another 3 mins till all sides are golden brown. Remove salmon and set aside.
  2. Drain off excess oil from the pan, add in orange juice, soy sauce, honey, zest and bring to boil. Stir in sesame oil and cornflour water to thicken the mixture.
  3. Return salmon into the pan and coat evenly with the orange sauce and simmer for 1 min. 
  4. Turn off heat. Place salmon on serving plate and ladle in the orange sauce over. Serve along with light sesame pumpkin noodles at the side.

I'm linking this post to Cook Like A Star, All-Stars Anniversary Party, hosted by Zoe of Bake For Happy KidsMich of Piece of Cake and Joyce of Kitchen Flavours

Saturday, April 12, 2014

Non-Spicy Korean Fried Chicken

The Spicy Korean Fried Chicken  was too spicy for my kids to handle, therefore I've done another version which is coated with sweet sauce! This is equally finger-licking good and irresistible too ^0^ Too much deep fried food in a row, so I served the fried chicken along with pumpkin mixed grain rice  ball and simple cucumber salad at the side :D

봉 bong – drumlettes coated in cornflour

Skinless drumlettes after twice fried in oil

Straining the sweet sauce

Recipe source :
  • 1 kg chicken drumlettes, skin removed
  • 2 tbsp mirin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp grated ginger
  • 1/2 cup corn flour
  • 5 tbsp apple lemon soy sauce
  • 1 tbsp oyster sauce
  • 4 tbsp sugar
  • 1/3 cup coarsely grated daikon radish
  • 1/2 small onion, chopped
  • 4 cloves garlic, chopped
  • 2.5 tsp cornflour
  • 1/2 cup water

  1. In a large bowl, toss chicken pieces with miring, salt, pepper and ginger. Chill for 30 mins.
  2. Combine all the sauce ingredients in a small pot. Bring to boil. Reduce heat to low and simmer for 20mins.
  3. Strain the mixture. Reheat slightly when ready to use.
  4. Heat some oil in a small pot. Toss the chicken pieces in a plastic bag with cornflour to coat evenly. Shake off excess flour from the chicken. Drop chicken pieces (in batches) in the hot oil and fry for 3-4 mins until slightly golden. 
  5. When last batches are fried, drop 1st batch in the hot oil again for second frying, about 3 mins until nicely golden brown. Repeat with the remaining batches.
  6. Brush warm sauce over hot chicken and serve immediately.

I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts

Friday, April 11, 2014

Yangnyeom Chicken 양념 치킨 (Spicy Korean Fried Chicken)

There are several restaurants in Singapore selling Korean Fried Chicken but too bad I've yet to patronise any of those! After cooking this Korean Fried Chicken, now I know why nobody can resist this tantalising  dish. The double fried drumlets coated with the spicy and sweet sauce is so smacking good! Once started with one you will go on and on till the plate is emptied >.^

Spicy & sweet sauce

 Twice fried chicken drumlets

 Coating the drumlets evenly with the spicy sauce

Garnish with nuts & sesame seeds 

  • 1 kg chicken drumlets, skin removed
  • 1 tbsp rice wine
  • 1 tsp grated fresh ginger
  • salt & pepper to taste
  • 3/4 cup cornflour for coating
  • 2 tbsp toasted chopped walnuts and sesame seeds for garnish
Sauce : 
  • 1 small onion, chopped
  • 2 cloves garlic
  • thumb-sized ginger
  • 4 tbsp korean chilli paste
  • 2 tbsp light soy sauce
  • 3 tbsp tomato ketchup
  • 2 tbsp rice wine
  • 3 tbsp sugar
  • 2 tbsp strawberry preserve (I've used kumquat jam)
  • 2 tsp rice vinegar
  • 2 tbsp corn syrup

  1. Marinate chicken pieces with rice wine, ginger, salt & pepper. Set aside.
  2. In a small blender, puree onion, garlic and ginger till smooth.
  3. In a saucepan, combine the onion puree and the rest of the sauce ingredients, mix well. Bring to boil, reduce heat to low and simmer for 5 mins until it thickens slightly. Set aside.
  4. Place the chicken in a ziplock bag and add the flour. Seal and toss to coat the chicken thoroughly.
  5. Heat some oil in a medium pot until hot. Drop in chicken, in batches, fry for 5 mins until lightly golden. Remove and place on paper towel.
  6. When all the chicken pieces are fried, go back to the first batch and fry for the second time, about 3 mins until nicely golden brown. Drain well on paper towel.
  7. Put fried chicken pieces in the pot of sauce and toss well to coat evenly. Transfer chicken to a serving plate and sprinkle chopped nuts and sesame seeds over. 

I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts

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