Posts tagged ‘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!

 

 

 

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 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 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!

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