Corn pancakes

Credit to a cooking forum by Jo's Deli for this recipe.

=Ingredients=
240g corn kernels
6-8 spring onions
3 tbs flour
2 ts curry powder
1 tbs chopped garlic
1 1/2 ts fish sauce
1 ts soya sauce
1 egg
oil


Method

1. Combine all and mix well. Chill it for 1 hour.
2. Heat oil in the pan. Fry at medium heat till both sides turn brown.

Cornflake crusted baked chicken

I forgot the original link ~ haiz. I always like to write a new recipe onto a sheet of paper then try it in the kitchen. I will rmbr the link if I post this recipe on the exact day of cooking but this is a delayed post and my mind is getting rusty. Will post the original link once I found it in my cookery recipes folder.

 

=Ingredients=
4 chicken thighs
salt and pepper
1 large egg
2 cups of crushed cornflakes
1/2 tsp chilli powder


Method

1. Preheat oven to 200C. Line the baking tray with baking paper. Clean the chicken and pat dry. Season generously with salt and pepper.
2. Whisk the egg with 1 tbs water.
3. In another bowl, mix crushed cornflakes, chill powder and 1 ts salt.
4. Coat chicken, 1 piece at a time. Dip the chicken in the egg mixture then coat it with seasoned cornflakes. Press the flakes to help them to adhere.
5. Spray / Sprinkle some cooking oil onto the arranged chicken. 
6. Bake for 30 mins until golden brown and crisp. Sprinkle some salt and pepper accordingly.

Chicken and potato stew

I cooked this before but I forgot whether I have shared this recipe here or not. (Sorry, I forgot the original link). Anyway, this is really nice and we love it.

=Ingredients=
1 red onion
2 chicken thighs - marinate with light soya sauce, sugar, cornflour
2 potatoes
1 large carrot
mushrooms

=Seasonings=
1 tbs oyster sauce
1 ts light soya sauce
dash of dark soya sauce
1 ts of concentrated chicken stock - mix with 100ml water
dash of sugar and pepper
Cornflour (for thickening)


Method

1. Heat oil and sautee the onion.
2. Add in all the ingredients and seasonings and mix well.
3. Simmer with medium heat until all are cooked.
4. Thicken with cornflour.
5. Taste and add salt accordingly.

Chicken rice cooked using Rice Cooker

Sorry for the long absence here. MIL and SIL came to UK last month and we just moved into a new place and got our broadband last few weeks.

I have always wanted to try cooking claypot rice but I don't have any claypot in my kitchen. Nvm, my cooking spirit will not be dampened so easily. So, I try searching for a similar recipe online until I found this yummy recipe.

I adjusted the ingredients as I have a small rice cooker (can only cook max 3 cups). You can click the original link to cook for a bigger portion. Mine can only feed 2 people.

=Ingredients=
2 cups of rice
1 large chicken thigh
3 chinese dried mushrooms (presoaked, don't throw away the water)
3 salami or 'lap cheongs'
1 large red onion
5 slices of ginger
2 tbs cooking oil
warm water

=Marinade for chicken=
1 tbs oyster sauce
1 ts white pepper
1/2 ts sesame oil
1/2 tbs Shao Xing wine

=Seasoning=
3 ts light soya sauce
1/2 tbs dark soya sauce


Method

1. Soak rice for 1 1/2 hours. Marinade the chicken for the same length of time.
2. Heat oil, fry the red onion until golden brown. Remove fried onion.
3. With the remaining oil, turn on high heat, add pre-soaked chinese dried mushrooms and ginger and stir fry for about 1 minute. Add marinated chicken and stir fry for another minute.
4. Add pre-soaked rice and seasoning and continue frying for about 2 minutes. Sprinkle a bit of warm water to keep the rice from drying out.
5. Remove the rice with the ingredients into the rice cooker. Place salami on top of the rice. Pour water (previously used to soak mushrooms) over the rice. Add more water if it is not enough. Turn on the rice cooker and cook.
6. Serve it hot and sprinkle some dried onions on it.