Monday, November 30, 2009

Creamy Chicken Mushroom Pie

This recipe takes a bit of time to make. Considering it was a weekend and it had been a while since I've tried this creamy chicken mushroom pie I thought why not.

Serves: 2

What you need:
200g chicken fillet, cubed
100g button mushrooms, sliced
2 shallots, finely chopped
200ml whipping cream (at room temp)
1 tablespoon mustard
1 tablespoon oil
Small cube of butter

I sheet frozen puff pastry
I egg beaten (for egg wash)

Seasoning:
Salt & Black Pepper

What to do:
1) Prepare filling
Heat oil and sear the chicken over high heat until browned. The chicken should not be fully cooked. Remove from pan and set aside.

In the same pan, add the butter and cook mushrooms over high heat until golden brown. Remove from pan and set aside with chicken.

Also in the same pan, fry the shallots over low heat. Add cream and bring to a boil. Add mustard, chicken and mushrooms and season to taste. Dish into pie dish.

2) Assemble and Bake
Place ramekin upside down on puff pastry and using a sharp knife cut out a circle to use as the lid. The circle you cut should be slightly larger than the rim so that it's easier to place over the topof ramekin. Tip: Brush rim of ramkeins with egg wash (or water) before placing the puff pastry on top.

Brush with egg wash. Bake in a preheated oven at 180C for 15 min. Eat while pastry is crisp and golden.

Tips:
Before popping pies in the oven, using a fork press down on edges of puff pastry to seal the lid plus make 2 slits on top of pastry.
Got my 2 white ramekins from Ikea!
This recipe was another great find from http://www.kuali.com/ - I did however tweak it to make up to two servings.

Bits of pastry smothered in a creamy yellowish sauce filled with chunks of chicken and mushroom with a hint of tangy mustard.... Creamy chicken mushroom pie anyone?

Monday, November 23, 2009

Delicious Chicken Rice

I love this chicken rice recipe. The original recipe is a Claypot Chicken Rice recipe which you can find on the Kuali website however I have tweaked it and thus will share my version here.

Serves 2

What you need:
8 small chicken pieces marinated with the following for 20mins:
1 tbsp light soya sauce
1 tbsp oyster sauce
1/4 tsp pepper
1 tsp sugar
1 tbsp sesame oil
1 tsp cornflour

In a bowl mix the following:
1 tsp light soya sauce
1 tsp sugar
1/4 tsp pepper
1/2 tsp Maggi chicken concentrate or chicken stock granules
1 tsp sesame oil
1/2 tsp dark soya sauce
Note: You can add a couple of tablespoons of water to the mix as well.

Others:
3 cm ginger, sliced
2 shallots sliced
2 cloves garlic, minced
Couple of slices of dried mushroom (soaked in warm water to soften then drained and squeezed)
I cup of rice (washed and drained)
1 tbsp oil
What to do:
In a wok, heat up oil.
Add the cut ginger, shallots and garlic and fry till aromatic.
Add marinated chicken and stir-fry.
Add sauce mixture and mushrooms. Fry till chicken is almost done and put aside.

Mix rice with water and cook as usual. After 8 minutes, when rice is almost cooked, add chicken meat and continue to cook till rice is completely cooked.

Dish out rice and garnish with chopped spring onions and chilli strips. Serve hot.

Tip:
The ginger, shallots and garlic really add a lot of kick to this dish.
Don't worry if after 8 minutes, the rice is not almost cooked - just add in the chicken and leave it to fully cook. Once done, switch off heat and keep rice cooker covered. Once you find the rice is 'sticky' and to your liking, dish out.
Must eat while hot!

Thursday, November 5, 2009

Simple Steamed Pomfret

This is a recipe I got from the Kuali website. I tagged it under 'quick and easy meals' because that's just what it is. I think the hardest part about this dish is actually buying the fish and paying for it!

What you need:

1 medium-sized white pomfret
3/4 tsp salt
1 tbsp finely chopped ginger
2 dried Chinese mushrooms, soaked and sliced thinly
2 stalks spring onion, cut into 3cm lengths
Dash of pepper

In a bowl mix the following:
1 tbsp light soy sauce
1 tsp oyster sauce
1 1/2 tbsp sesame oil
1/2 tsp sugar
1-2 tbsp water

What to do:
1) Clean fish (I make sure the lady at the pasar cleans it for me!). Make two slits on either side of the body. Rub fish inside and out with salt and ginger and set aside for 15 minutes
2) Place fish on heatproof dish, then pour contents of bowl over it.
3) Arrange sliced mushrooms and spring onion around the fish. Add a generous dash of pepper.
4) Fill a wok with water until slightly less than half full, cover and bring to a slight boil. Open cover, and place a steaming rack in the wok.
5) Place the fish on the rack. Cover the wok and steam fish for about 10-15 minutes. Serve immediately.

Tip: The time used to steam your fish depends on the intensity of the flame used. I used a medium flame and steamed for about 13 mins. Results are awesome. I served it with white rice, the sauce acts as a gravy for the rice. Delish!

Tuesday, November 3, 2009

Learn How to Decorate Cupcakes

Meet the 5 cupcakes which truly made my weekend. When I first met them, they were plain ol' simple vanilla cupcakes. But after two hours, they were rockin' out colours, rosettes, leaves, sprinkles, sugar crystals and swirls. Each cupcake has a story to tell.

Meet Rosettes. Yes, small little pink roses are what they are supposed to be. Nicely accompanied by green leaves. Laid nicely over brown buttercream icing. Piping rosettes takes practice but they are not too hard. Piping leaves are kinda interesting especially after you see them take shape. Dusted with a bit of sugar crystals to give them some sparkle.


Meet J for...Yes this is a special initial to me cause it stands for 'Jackpot' which I hope to win someday. You mean you thought it was my husband's initial? Yes I guess that too. I was very inspired by this one. I didn't know how it would turn out. Bear in mind, I have never done piping before..ever! I like the colour combo here. I'm feeling' it.


Meet the Fluke. Yes...this was definitely a fluke. It was my last cupcake to decorate and I had no idea what to do. So I thought just wing it. I was pleasantly surprised by the outcome. Once again, I think the colours are a nice combo.


Meet the Accident. Yes...in hindsight, I should have piped another colour in the inner pink circle. But somehow, due to bad judgement (maybe I was overexcited and thought I was getting somewhere but soon realised I was never getting anywhere!) I decided to reach for some green sprinkles and let it fall onto the orange icing. Why? Like I said, bad judgement. Good effort nonetheless.


Meet the Sundae Cone Wannabe. A pink very girly girl swirl with pink sprinkles. You can NEVER go wrong with this. It was just soooo pretty to look at. One of the better ones.



There was one more, but before I could take a picture of it, it was too hard to resist. Learn how to decorate cupcakes at this awesome Cupcake 101 (for beginners) class held at Cake Connection. Thanks Nancy (tutor) for such wonderful guidance. It was so fun.
Cake Connection is co-owned by my sis!

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