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Friday, May 24, 2013

Easy Curry Chicken



Hello Sweet Readers, It's getting colder and wetter over here. It's been raining for the last few days. Winter is definitely near.
Wouldn't it be nice coming home to a warm bowl of curry chicken on your lap and sitting in front of the television to your favourite show or movie!
I love curry but only mild ones. Mr Wong and I can't handle the hot spicy ones.
So today I would love to share this gentle delicious warm curry chicken with you, kids will love it.
If you have extra left overs, you can freeze it in containers ready to be served whenever you want.

This recipe is inspired from my Uncle's restaurant Sum Lam in Heathcote. The only difference is I made my own curry powder mixture (which is super easy to do). Enjoy!! xoxoxo

Serve 6
Ingredients:
600grams Free-Range Chicken Thigh fillets (Skinless and cut into strips)
1 x Carrot (slice 5 mm thickness)
2 x Celery sticks with leaves attached (slice 5 mm thickness). Reserve the leaves (chopped finely)
1 x Sweet potato (you can use normal potato too) chopped
1 x Zucchini (slice 5 mm thickness)
3 x Stem of Coriander (remove roots and chop finely)
1 x Garlic (20grams) sliced or chopped finely
1 x Ginger (10grams) sliced or chopped finely
5 x Fresh Kaffir Leaves
8 x Dried Bay Leaves
2  cup Water
185ml Evaporated Milk
2  tbs Cooking Oil (I used rice bran oil)
2  tsp Corn Flour
1 & 1/2 tsp Salt to taste
2 tbs curry powder mixture ( store bought premixed is fine too)



Curry Powder Mixture:

1  tsp cummin (cumin) seeds
1  tsp caraway seeds
1  tsp mustard powder
2  tsp turmeric powder
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
1/4 tsp ground white pepper



Ingredients ready to roll~
 
Curry Powder mixture is ready ~

Start cooking

Easy Cooking instruction~



Voila ~ Creamy tasty Curry Chicken is served with brown rice (healthier choice) Enjoy xoxo




Monday, May 13, 2013

Devilish Chocolate Mousse


Hello My Dear Readers , it has been a while since my last post. I've been a busy busy bee, tackling and testing all these gluten free recipes running around in my head.
I've been cooking so much my poor oven broke down in the middle of baking my GF Pizza . OMG! I actually had to pan fried the pizza though I was impressed with the result - it tasted quite good and had a very nice crunchy crispy base. When there's a crisis, a new opportunity always open it's door! Any way, now I have a new stove/oven and his name is Chef.
Bless your little heart my previous cooktop. You have done an amazing job over the last 5 years and now you can rest peacefully.

Today I would love to share this Devilish Chocolate Mousse recipe. It's decadent, rich and ohh so smooth. Be warned though, try not to eat it all at once. Enjoy my dear friends xoxox

Yield: 7 tea cups

Ingredients:
200grams organic dark cooking chocolate
300ml whipping /cooking fresh cream
3 free range eggs (separate yolks(beaten lightly) and egg whites in 2 different bowls)
30ml black coffee

Ingredients ready set go !!!


Separate yolks and egg whites into 2 different bowls




Cooking method! Super easy!



Half way there ... Beat those egg whites!



Chilling time~

Voila ~ Decadent, delish! Enjoy Xoxo (served here with raspberries and cream)