Vegan Wellington

Ingredients:

TO BE SAUTE:
– 2 tbsp coconut oil
– 4 medium carrots
– 3 stalks celery
– 1 onion
– 1 garlic clove/ 1 tsp garlic powder
– 300 gr mushroom (any kind)
– 1 tsp cumin
– 1.5 tsp thyme
– 1 tsp rosemary
– salt
– pepper
– soy sauce

TO BE MIXED:
– 1 can of chickpeas (drained, don’t wash) then mash it.
– 2 tbsp tomato paste
– 1.5 tbsp Worcestershire sauce
– 1/2 cup of bread crumbs
– 1 tbsp cornstarch

The blanket: store-bought puff pastry

Instruction:

1. In food processor, put the carrots, celery, onion and pulse it until it’s diced.
2. Heat up the coconut oil, then saute all the ingredients until the moisture’s gone. Your pan should be dry.
3. Let it cool down and put it aside
4. Mash chickpeas, but not to fine. Leave some texture.
5. Mix chickpeas with the saute ingredients, along with the tomato paste, Worcestershire sauce, and bread crumbs. Taste it and season well before you add the corn starch.
6. Prepare your puff pastry, shape the mixture into a solid log then put it in the middle of puff pastry and then wrap it up. Roll each ends and press gently to seal. Trim the dough with a knife (don’t go all the way) just so it looks pretty later.
7. Brush the top with coconut oil (original recipe asked for vegan butter)
8. Place it in preheated oven with 150C for 35-40 mins/ until it’s golden brown
9. Let it sit around 10 mins before cutting it.You know what? It’s best to be eaten with gravy!

Yellow Spiced Fried Chicken

As promised in the previous post, here is the recipe for the yellow spiced fried chicken. As far as I know, my grandma cooked this before I was born. I didn’t get the recipe from her because she never really told me how until the day she passed away. So I will decide that it is a Javanese meal, the island with the most population in Indonesia.

Some of the ingredients probably is not easy to be found. However, I will try my best to give you the alternative.

One of the sexy ingredient is Turmeric. This is the hero of this dish because this one makes the chicken yellow.

What I love about cooking this, I can just keep it in the fridge and only fry it when I want to eat. Pretty practical for modern life without having to freeze it, thaw it, etc etc…

Okay let’s start.

 

Ingredients:

• 1 Kg of chicken (you can also add liver, gizzard whatever, as long as the total weight is 1 Kg)
• 2 bay leaves
• Enough water to cover the whole chicken

Crushed Seasonings:

• Salt
• White ground pepper
• 6 pcs candle nuts
• 1 clove of garlic
• 1 tsp coriander seeds (optional, but it’ll taste better. You can replace it with ground coriander)
• 2 cm turmeric (or maybe…1 tbsp ground turmeric. Add bit by bit from 1/2 tbsp)

Instructions:

1. After you’re done crushing the seasonings, heat up the pan, put enough frying oil, and saute the crushed seasonings and bay-leaf until you smell the aroma.
2. Then, add in the chicken, and pour the water until covering the chicken. Then, shimmer it with the small flame until the water’s gone and what’s left is just the goodness. The chicken, and the chicken fat. Until here. you’re basically done. You can leave it until it’s cooling down and store it in fridge, or just fry it.

Yeap it’s easy. That’s why it’s always been my favorite. I got 2 products. The chicken, and the spiced chicken fat (this one can be used for fried rice, veggy stir-fry etc!

Have fun!

Fried Shirataki Noodle with chicken and liver

DISCLAIMER:

I use Shirataki noodle because I tried to avoid carbs. But since I am a dirty Ketorian, I still use the normal sweet soy sauce and oyster sauce, even though I shouldn’t. My bad.

I didn’t even know what is the effect of candle nuts. I have no idea on how to calculate the nutrition. So… this Shirataki noodle is just to reduce my guilty feeling. But don’t take this recipe as a keto recipe.

You can also replace the yellow spiced chicken and liver with the raw one. But remember to fry them until it’s cooked before mixing it up with your noodle.

Portion: 5-6 plates

Ingredients:
– Shirataki noodle 2 packs
– Mustard greens
– Cabbage
– Spring Onion
– Shredded yellow spiced chicken and liver (okay…I will post another recipe on this)
– Chicken fat
– 3 eggs
– Sweet soy sauce
– Oyster Sauce

Crushed seasonings:
– Salt
– White pepper corn
– 8 candle nuts
– 2 cloves of garlic
– 6 cloves of shallots (you can replace it with 1 caramelized yellow onion)

Instructions:

1. Saute crushed seasonings until you can smell the aroma, then put it aside
2. Scramble the eggs
3. Add in the crushed seasonings, shredded yellow spiced chicken and liver, mustard greens, cabbage and spring onion.
4. Mix it up until the mustard greens are half cooked, then add in shirataki noodle. Add sweet soy sauce and and oyster sauce and mix it up again until the color is evenly brown from the sweet soy sauce.
5. You’re done!

Japanese Cheese Cake

It’s a beauty! Very light, not too sweet (as most of cheesecake), very cheesy and the texture is to die for. A friend of mine said: it looks like bought from the store!

Honestly speaking I made this 2-3 years ago but only have a chance to update this page today. huhuhu lazy me.

Here is the recipe!

INGREDIENTS:

3 egg yolks

1 egg

50g condensed milk

50g plain flour – sieved

100g cream cheese (increased to 130g for a stronger flavor)

35ml canola oil
1 tsp lemon juice (to enhance flavor)

3 egg whites

45g castor sugar

1 tsp lemon juice

Baking instruction:

1. Grease and line the bottom of a 6″ round tin.  Lightly grease the sides too.
2. Preheat oven at 150C.
3. Melt cream cheese  by double boiling over stove.  Once melted,  whisk lightly to a smooth consistency.  Set aside.
4. Mix yolks, 1 egg and condensed milk until well combined.  Set aside.
5. Heat oil over stove.  Once done, drizzle over sieved flour and quickly mix to a smooth paste.  Set aside.
6. Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, whisk until well combined.  Set aside.
7. Beat egg whites until foamy, add in lemon juice, then add sugar in 3 batches.  Continue beating until attain stiff peak.
8. Fold in meringue to the yolk mixture by several batches.  Be sure to fold till you don’t see any streaks of meringue.
9. Pour in batter to baking tin, tap few times on table top to release air bubbles.
10. Bake by water-bath method. 150C for 30min, then 130C for another 75min.
11. Once done, invert to cool for 5min and remove mold.  Then revert back upright to cool completely.

Sour Fish Soup

Quick meal. Healthy and tasty!

Ingredients:
500 gr any fish. Tuna, carp, gold fish, catfish any kind.
3 tbsp fried oil
1 tsp salt
5 chilies, slice thin
6 shallots, slice thin
500 ml water (if you have fish/shrimp broth, that would be great!)
3 cm fresh ginger (grind it)
1 tsp white pepper ground
2 pcs spring onion, slice thin
basil leaves (a cup)
2 lime leaves
crushed lemon grass
turmeric leaves (just enough)
½ lime, or 1 lemon
1 ½ tbsp salt

Cooking instruction:

1. Clean up the fish, and rub the salt and lemon/ lime on it. Leave it for 15 mins.
2. Heat up the fried oil, and saute the shallots, lime leaves, turmeric leaves until you can smell the nice aroma.
3. Add water/ broth, add in spring onion, pepper, salt and leave it until it’s bubbling. (on a medium flame)
4. Add in the fish and the lime/ lemon juice and chillies, leave it for 5 mins, then add in the basil leaves. Don’t leave it on the flame too long, just about 1 min, and then whalla! It’s done!