Archive for ‘Chicken’

June 4, 2012

Black and White Chicken Burger

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂
Thank you for visiting my blog.

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Easy, yet tasty, tested and loved by my daughter Yumi!

This is chicken burger covered with black and white sesame. The sesame gives it taste and crunchness, and it does look kind of “special” too, doesn’t it?

I should have made a red sauce to make the plate prettier, but taste-wise, it was full of flavor. Will try again soon!

 

Ingredients (to make 12 bite-size burgers, enough for a couple and a baby,,, Yumi ate 4!)

-300g Free range chicken mince

-4 Shiitake mushroom

-2 Tablespoon shallots, chopped

-1 Free range egg

-1 teaspoon Soy sauce

-1 teaspoon Sake (cooking rice wine)

-1 pinch salt

-1 teaspoon Sesame oil

-Black and White Roasted sesame

-Oil to cook

 

 

Method:

Step 1:  Spread roasted sesame on a large plate and mix so that the 2 different colors are blended

Step 2:  Mix all the ingredients except the roasted sesame in a large bowl and mix well, drop spoonful onto the plate with sesame and cover on both sides

Step 3: In a large frying pan, heat oil (about 1-2 Tablespoon)on low to medium heat, place the burgers and put on a heavy lid. Cook for 2-3min, flip over and cook with the lid on for another 2-3min. Serve!

 

The  length of the cooking time will depend on the thickness  of your burger, and strength of your heat. It is quite full of taste, so no sauce required. Once the mixing get started, things will be a bit messy, so be sure to have your frying pan ready on the stove.

 

Hope you enjoy it!

 

 

 

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May 3, 2012

Healthy Zucchini Burger

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I have been cooking too many vegetarian dish, and it was about time to cook something “MEATY” for my husband. I checked what was in the fridge, and there was half a pack of chicken mince left in the freezer, so I decided to do some burgers, but in a healthy way.

 This burger is made from chicken mince, but more than half of it is made from veggies! (Yes, I weighed them to make sure that I get the ratio right)

It was nice and soft (that’s what my husband enjoyed), and good for my 19 month old daughter Yumi, who is starting to enjoy variety of foods.

 

You can make a bigger batch and freeze them after cooking it, or if you use a food processor, you can make it in less than 5min (+ cooking time) so it is a lifesaver dish when you are in a hurry and want to dish up something tasty and healthy for your family!

 

Ingredients (to make 7-8 small patties)

-180g Free Range Chicken Mince

-150g Onions (2 small size)

-120g Zucchini (1 medium size)

-1/3 cup Bread crumbs

-1 teaspoon Sage

-1 Tablespoon Soy sauce

-Olive oil for cooking

 

Method

Step 1: In a food processor, combine all the ingredients and mix for 30 seconds (If you don’t have a food processor, chop the onion and zucchini and mix all the ingredients in a large bowl); Form patties

 

Step 2: In a non-stick frying pan, heat a tiny bit of olive oil and cook the patties with the lid on over low heat, cook for 8min, turn over once and cook for additional 5-8min

 

The cooking time will vary depending on the size and thickness of the patty. When cooked, it should feel firm to the touch, and clear liquid will come out when you skew it with at skewer.

I served it with rice, but I am sure this will go well with burgers too! I hope you enjoy it!

 

April 2, 2012

Handy Chicken Mince

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

Here is another recipe that you can prepare in your spare time, and use it in different ways! With this recipe and my Handy Salmon Flake recipe,   it makes dinner preparation much easier!

 

Ingredients (I usually split my chicken mince pack, freeze half and cook half amount at a time)

-250g Free range Chicken mince

-2 Tablespoon Organic Raw sugar

-1 1/2 Tablespoon Mirin

-1 1/2 Tablespoon Sake (cooking rice wine)

-4 Tablespoon Soy sauce

Method

Step 1: Mix all ingredients in a bowl, make sure that the lumps from meat doesn’t exist and is mixed well with the seasoning

Step 2: Put everything in a non stick frying pan and cook on low to medium heat; during this process, liquid will come out from the meat but keep on cooking, breaking up the lumps as you cook. Similar to cooking scrambled eggs, using spatula.

Step 3: Cook until most of the liquid is gone, you can serve this hot or cold.

I would like to introduce the variation using this mince, but in Japan, we usually eat it with rice. It is called “Soboro-gohan” and a popular dish for take away lunches. My 18 months old daughter love this, as I wrap it with rice in nori seaweed.

In that sense, you can use it in sushi, mixed seasoned rice (Maze-gohan), with noodles, with veggies, the possibilities are endless, and a big help to add one extra dish on the table. ENJOY!!

February 29, 2012

30 min Dinner : Chicken Teriyaki, Daikon and Carrot salad with Miso dressing

by KK

Hi this is KK, Sushi Artist /  Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

Chicken Teriyaki is loved by everyone! I was quite surprised to find Teriyaki sauce sold at supermarkets in a bottle. Since when did they become so internationally famous?

There are so many different ways to make this, using thigh fillets, breasts, drumsticks, having skin on or off, using mirin or sugar or honey. The combination is endless, but today, I will introduce what I make at home that my family loves.

 

I’ve added some eggplants to it, turned out really nice. Since the teriyaki is sweet and quite filling, I made a simple salad to go with it, and this day, dinner was served with rice and miso soup(potato and wakame-seaweed), and some left over veggies. Not bad for a 30min dinner? I hope you find it easy and tasty too!

 

Chicken Teriyaki (for 2 people)

-300 Chicken Thigh fillets with skin

-1 Tablespoon Organic raw sugar

-2 Tablespoon Soy sauce

-2 Tabespoon Sake (cooking rice wine)

-Eggplants (optional)

 

To cook;

Step 1: Cut the meat into bite size, remove excess fat but leave the skin on, marinate in sauce mixture(sugar, soy sauce, sake) for 10min

Step 2: On a non-stick frying pan, grill meat from skin first; remove fat coming out of the meat using paper towel (I used about 5-6 sheets, that’s how much fat will come out); when the skin gets crispy, turn over the meat and add vegetables

Step 3: When the vegetables are cooked, add sauce mixture remaining in the bowl, put on lid and cook on low for 5-8min.

Serve and enjoy! If there are lots of sauce remaining in the frying pan, you can add cornflour(1 Tablespoon diluted in 1 Tablespoon water) and make a thick sauce to cover your meat and veggies. Instead of eggplants, you can add onions, cabbage or anything that goes well with this sweet flavor. I think this recipe is good because you can make it without mirin! If the sauce is too sweet, change the sugar into maple syrup, I prefer it this way but my husband said he prefers raw sugar. Oh well 🙂

 

 

To make the salad, I just peeled daikon radish and carrots using a vegetable peeler, sprinkled some salt on it and let the water seep out. The dressing was really good, so I will leave it for my own future reference 🙂

 

-1 teaspoon Oranic tahini

-1 teaspoon  Mayonnaise

-2 teaspoon apple cider vinegar

-1/2 teaspoon organic raw sugar

-Sesame to sprinkle on top

 

This is so similar to the sesame dressing I used to buy in Japan! It goes well with most vegetables, and makes your salad rich with flavor and minerals(from the sesame!).

 

I hope you enjoy it!

 

 

February 28, 2012

Chicken Kara-age with Ponzu and Marinated Cucumber

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker /  Mum 🙂

Thank you for visiting my blog.

 

Last week, I made Chicken Kara-age using cornflour, something easily bought from any local supermarket. Today, I decided to make it with potato starch and ask my husband which he prefers more.

 

He is very polite, and he said both tasted just as nice, and ate everything so quickly, it must have been good 🙂 He didn’t forget to add, “Why don’t you make both at the same time so I can compare it as I eat”, which means he wants to eat both of them again! Oh well, fair enough, if he is up to it, I think I will make it together to see how different it is.

 

To cook this Chicken Kara-age, I used

-250g Chicken (meat cut off from drumstick to cook Basic Chicken Stock)

-1 Tablespoon Sake (cooking rice wine)

-1 Tablespoon Soy sauce

-1 teaspoon ginger

-Potato starch

-5cm Daikon (white radish)

-1 Lime, Soy sauce

 

To make:

Step 1: Mix sauce (sake, soy sauce, ginger) and marinate chicken for 10min; while waiting, grate daikon

 

Step 2: Pat dry chicken on a paper towel, cover with potato starch and fry on medium to high temperature oil, cook on both sides

 

Step 3: Put lettuce, chicken on plate, cover with daikon just before serving squeeze lemon and drop 1 tablespoon soy sauce.

 

This is easy, yet very filling. If you made more than you can eat at one go, keep it without the daikon sauce. I like to eat it with the mixture of crunchy skin and the dressing together,  but if you prefer it separately, it’s ok. If you don’t have daikon around you, just squeeze lime or lemon directly. The chicken itself already has a flavor to it, ponzu (daikon sauce) is optional.

 

For a side dish, I made  Marinated Cucumber.

This is

-2 Lebanese Cucumber

-1 Tablespoon Sesame oil

-2 Tablespoon Soy sauce

-1 Tablespoon Vinegar (I used Apple cider vinegar today)

-1 teaspoon Chinese chili bean paste

 

To cook, don’t be surprised,

Step 1: Bang the cucumber with a rolling pin and break it into small pieces!

Step 2: Combine the marinating sauce, mix in the cucumber and rest for at least 30min in the fridge. The longer it’s left, more flavor will soak in.

Step 3: Serve! I garnished it with sesame seeds, but that’s an optional.

Super easy, super tasty.

 

I hope you enjoy this too!

 

 

 

 

February 28, 2012

30 min Dinner : Chicken Kara-age with Ponzu, Marinated Cucumber, Tomato Salad

by KK

Hi this is KK, Sushi Artisit/ Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I dropped my i-phone under water, and this is making it hard to take photos and update my blog 😦 Sorry for the inconvenience.

 

No matter how sad or upset you are, one must still eat, and this is another super fast dinner menu that you can cook on a day to make you feel better. The cucumber and tomato can be made earlier in the day, in fact it is better to have the cucumber marinated for at least 30min, to make this dish first!

 

So, the order would be:

 

Step 1: Boil eggs, prepare marinated cucumber(5min)

Step 2: Slice tomato, marinate chicken (5min)

Step 3: Prepare Tomato Salad on plate (5min),

Step 4: Cook Chicken Kara-age with Ponzu, serve everything and eat!!!

 

The tomato salad is soooo simple, yet really tasty, one of my favorite summer dish that my mum used to make. It is good for children too! When I give it to my 17 months daughter, I chop the tomato into dice and instead of dressing, I just squeeze some lemon on it.

 

I hope this helps your busy day too. ENJOY 🙂

February 27, 2012

Sweet Chili Chicken Noodle

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

Is it only me that buys different sauce and seasonings to cook new flavors, but don’t know how to use it up before it goes bad? Living in Sydney for almost 6 months, I used up more than 3 bottles of soy sauce, 2 bottles of sake(cooking rice wine), 1 bottle of vinegar, 1 bottle of sesame oil and 2 packets of miso. So these things, I know how to use everyday.

However, I have bottles of fish sauce, sweet chili sauce, tomato sauce, and many other sauces that I don’t know how to use very much.

Sweet chili sauce, I bought it to make Vietnamese rice paper roll, and I think I made it more than 3 times, but the sauce is still here. Today, I decided to make some noodle from this, and believe it or not, it is YUMMY!

 

Ingredients (for 2 people)

-1/2 Onion

-1/2 cloves Garlic

-1 bunch Coriander

-Leftover vegetables (I used, 1/4 Carrot, 1/4 Red Capsicum, 2 Tomatoes, Lettuce)

-2 bunch of Organic Somen Noodle

-1 1/2 cups Asian Chicken Stock (Home made)

-2 Tablespoon Sweet Chili Sauce

-1-2 Limes

 

How to Cook:

Step 1: Cut all the vegetables into thin strips, in a large pot, stir fry onion, garlic and half the coriander using a little bit of oil. Add all the vegetables EXCEPT lettuce and cook.

 

Step 2: Pour the chicken stock and sweet chili sauce; in a separate pot, prepare the noodle.

 

Step 3: Put the noodle in a bowl to serve, pour over the soup, garnish with lettuce, remaining coriander and leftover chicken meat.

 

Enjoy with lots of limes and beer! YUM 🙂

I used lettuce, but you can use bean sprouts to make it more Vietnamese. Or even cucumber. The point is to have some fresh (Uncooked) vegetable on top as a garnish to give you some texture while you are eating.

This Asian Chicken Stock is sooooo handy, yet I forgot to introduce it! Will do so soon 🙂

 

February 22, 2012

Making Basic Chicken Stock

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

Cooking is about love and patience, someone told me, and even though I never thought myself as a very patient person , I do put love in the meals I cook.

This Basic Chicken Stock is something I started to make when I moved to Sydney. Yes, you can buy soup stocks from the shelf, but I wanted to make something that I knew what was inside, and I also wanted to use celery leaves! What a funny reason to start 🙂

 

 

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Ingredients for Basic Chicken Stock

-2 BONES from Free range or Organic Chicken Drumstick

(As you can see, I have separated the meat from the bone. This meat will turn into a different dish tomorrow! )

-5 Mushrooms

-2 medium size Onions

-1 small Carrot

-1/4 Bunch of Celery leaves (when I buy celery, I cut off the leaves and freeze it! )

-1 Bay leaf

-Salt, Pepper and Soy sauce to taste

 

Step 1: Cut all the ingredients and put in a large stove pan

Step 2: Cover the ingredients with water, make sure everything is soaked under the water plus 1-2cm extra.

Step 3: Cook on low heat until the water has halved in volume.

The amount of the vegetable varies in the amount of bones I have. This will make about 2-3 times worth of strong and tasty chicken stock. By using this in the cooking, it makes things taste really good! I usually save these stock in the fridge using milk cartons!

Just cut the bottom of the milk carton into 5-8cm height, pour in the stock, cover it with wrap and put it in the fridge. I tried using jars but it takes longer to thaw, and with milk cartons, it is much easier to push it out of the container when you are in a rush 🙂

 

Hope you enjoy this handy recipe too!

February 20, 2012

Asian Style Dinner in 30min

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂

Thank you for visiting my blog.

Tonight, we had Asian food for dinner. Yes, Japanese foods are Asian too, but I mean Asian in South East Asia, using fish sauce and coriander and lime etcetra. It turned out to be Easy (3 dishes in 30min),  Healthy (Hardly any oil nor sugar), and YUMMY (my husband said it’s the BEST). So, I decided to share it with you.

This was what was left in the fridge/freezer (well, I made it to use up leftovers…)

– 2 Chicken drumsticks cooked with soup : Cooked previously and frozen, seasoned with salt and ginger

Handy salmon flakes ( Red salmon) : Something in our fridge all the time

We had lots of limes and coriander, which needed to be used, so by mixing them together, I ended up making

-Chicken salad with vegetables

-Crab stick soup with bean‐starch vermicelli

-Linguine with salmon and cabbage

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To make it in 30min:

1.Chop all the vegetables

2.Start cooking soup; boil water

3.Prepare salad; cook pasta

4.Cook pasta sauce, mix serve!

Linguine takes 11 min to boil, and the sauce only takes 10 min so I always cook pasta sauce as I am boiling the pasta. Soup and salad can be prepared ahead, if you don’t want to rush.  I will explain how to make each dish in detail on a separate article.

Thank you for reading and ENJOY!

February 5, 2012

Salad Noodle

by KK

Hi, this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂
Thank you for visiting my blog.

 

Today, I would like to introduce how to make Salad Noodle.
This is a great dish to make for weekend lunch or quick snack for kids.
My husband Hide loves it so much, he asks me to make it at least once a week!

 

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You can use any vegetable you like for topping, but make sure to cut them into thin strips so that they mix well with the noodle when you eat!

Here is one of our favorite combination.

1 Tomato

1/2 Lebanese Cucumber

1/3 Carrot

1/2 Kholrabi or 1/4 Daikon

I also added

1 Egg

2 Chicken Drumstick

for extra taste. You can use ham or any left over meat you like, as long as they are shredded into small pieces.

For the sauce, you need

1 teaspoon Organic raw sugar (brown sugar or white sugar can be used)

2 teaspoon Apple vinegar (you can use rice vinegar or white vinegar but not balsamic vinegar)

3 teaspoon Soy sauce

1 teaspoon Sesame oil

Today, I added a touch of chili paste, but this is to your preference.

This amount is enough for 2 bundles of Organic noodle, so just remember the 1:2:3 ratio, and you can use any size spoon to match your family.

 

To cook the Salad Noodle;

Step 1: Prepare the Chicken, boil water in small saucepan, add salt and cook chicken until tender, cool slightly and shred them in small pieces. I repeat, you can use leftover meat or ham or turkey or omit this whole process

 

Step 2: Beat egg in small bowl, make thin crepes, cut into thin strips

 

Step3: Boil water in large pot, cook noodle according to the package. (You can use Ramen, Somen, Soba or any type of noodle you like, we use Udon at home because it stays strong and firm even after it is drained and washed under cold water.)

 

Step 4: Cut vegetables into small strips, mix ingredients for sauce.

(Since Udon takes 11 min to cook, I chop the vegetables while I wait. If you are using Somen, which requires much shorter cooking time, be sure to chop the vegetable before you start boiling the noodle.)

 

Step 5: Drain noodle, rinse under cold water, drain and put in deep dish, arrange vegetables, eggs, meat, pour sauce and serve!

 

This sauce matches most vegetables, but I think it goes especially well with tomato and cucumber. Sometimes, I cut cucumber into bite size, marinate it in this sauce overnight (obviously you have to use tablespoons  to make enough sauce for marinating!) and have it as a side dish. Or, I slice some tomato on a plate, boil eggs and cut them into dices, put in on the tomato and pour this sauce. Yum, yum goes so well with cold beer!

 

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