PEPPERED CHICKEN OVER PICKLED RICE NOODLES WITH ROASTED PEANUTS
Ouff… I really need to come clean about this post. This is indeed a re-post. These days I am finally busy (busy as “cheffing” can be).
I am finally venturing into my own catering business (well, actually, it is a family business) where I will be “acting” as the Head Chef, finally! haha! =) For now, I am building and creating menus and in the process of conceptualization. As a matter of fact, I just consulted our very own Chef Simon (aperture24 +follow) for some very wise advice! Thank you Chef! =)
If some of you will somehow miss me (haha! as if!) YES, indeed I will be M.I.A here these days. I decided to concentrate “cheffing” for now. However, I will still be promoting food posts on #food everyday and will always allot 30mins to an hour here tagging awesome posts (YES, indebted to Tumblr forever!!!). =)
Please wish this food blog girl well on this new foodie journey she is about to sink her teeth in.
Thank you very much in advance! =)
- jeannie
Source: goddessofscrumptiousness
ASIAN BRAISED BEEF BRISKET AND EGG NOODLES SOUP
I am all for comforting people and myself with good and hearty meals… It’s Sunday, and I know you all need some warm loving! ;-) - jeannie <3 :)
Source: goddessofscrumptiousness
ASIAN STYLE SPICY PICKLED CUCUMBERS
My mother invented this pickled cucumber recipe. She loves to buy those Albino looking variety of cucumbers, and most of the time those cucumbers get totally forgotten in the veggie crisper. So she came up with this clever way of saving these from utter shriveling.
But being the kitchen rebel that I am, I kind of spiked her recipe a bit by adding 1 more to her 2 bird’s eye chilies (if you’re not a lover of spicy food, then at least add just a pinch of chili flakes and that will be fine) and used balsamic vinegar, instead of regular white cane vinegar.
These spicy pickled cucumbers are perfect to eat with grilled meats and seafood. I personally love to eat these with Fried Whole Tilapia, even with Pork Steak and Grilled Squid… Yummm!!!
Ingredients:
4 large cucumbers, peeled and cut into batons
2 medium size red onions, sliced thin
2-3 red chilies, chopped or substitute 1 teaspoon or less red chili flakes (according to how spicy you like it)- in this I used 3 bird’s eye chilies.
1/3 cup balsamic vinegar
1/3 cup dark soy sauce
1/3 cup water
1 tablespoon coarse salt
Procedure:
1. In a large mixing bowl, toss the cucumbers with coarse salt.
2. Add the thinly sliced red onions and chopped red chilies.
3. Combine the balsamic vinegar, soy sauce and water. Pour over the cucumbers.
4. Leave the mixture at room temperature for an hour for the cucumbers to soak and release water.
5. Cover the bowl tightly with two layers of cling and let the cucumbers soak for a day or two before eating. Can be stored in the chiller for a week.
Goddess of Scrump’s Note: These spicy pickles are also great eaten with Crispy Pork Belly or Pork Rinds (Cracklings)… Evil!!! ;)
Source: goddessofscrumptiousness
KIKIAMS (ASIAN HAWKER FOOD)
I am once again announcing my mild addiction to Asian hawker style snacks.
These may look like one of the oddest looking snack some of you might see, but I think it’s one of the most tastiest and cheapest snack you can ever try.
Kikiam is a Filipino and Chinese street food that is made of processed cuttlefish, a bit of pork and shrimp, flour and seasoned with five spice powder. It is a cross between a savory seafood elongated beignet and an Asian dumpling. Kikiam has two varieties, the authentic Chinese Kikiams are meatier and chunkier and are rolled in Taupe (pron. Ta-u-pe, a fermented soybean crepe-like sheet/wrapper). These here are store-bought and are doughier.
My mother bought a bag of these the other day and I fried some earlier.
On rolling hawker carts, kikiams are usually fried to order and served in a skewer with a drizzle of sweet spicy soy-vinegar based sauce, but I think these are also best dipped in Sriracha… which I don’t have, so I just settled with the sweet spicy sauce earlier. :)
Source: goddessofscrumptiousness
KOREAN STYLE SESAME CHICKEN WINGS
I learned this super easy yet super delish dish of fried chicken wings from my Aunt years ago. And I often make it whenever there is a lot of people coming over for lunch because I only have to undergo 4 steps making this from start to finish- dredge, fry, make sauce, and combine chicken and sauce. And every time I serve this, I see people licking their fingers and their plates piled with tiny chicken bones… Always a good sign that my wings have indeed spread and conquered! :)
Source: goddessofscrumptiousness
KOREAN STYLE SESAME CHICKEN WINGS
I learned this super easy yet super delish dish of fried chicken wings from my Aunt years ago. And I often make it whenever there is a lot of people coming over for lunch because I only have to undergo 4 steps making this from start to finish- dredge, fry, make sauce, and combine chicken and sauce. And every time I serve this, I see people licking their fingers and their plates piled with tiny chicken bones… Always a good sign that my wings have indeed spread and conquered! :)
Ingredients:
1 kilo (approximately 2 pounds) chicken wings
1 teaspoon coarse salt
1 teaspoon cracked black pepper
1 cup all-purpose flour (for dredging)
3 cups canola oil (for deep-frying)
Soy-Sesame Sauce:
1/2 cup toasted sesame seeds *
1/2 cup green onions, finely sliced
1 red chili (optional), deseeded and finely chopped
1/2 cup brown sugar
1/2 dark soy sauce
1/2 cup water
4 tablespoons toasted sesame oil
Procedure:
Split and cut the wings in half. Put chicken wings in a large bowl and season with salt and pepper.
To easily dredge the wings, get a ziploc bag and put flour. Place the chicken wings inside the bag with the flour and just shake. Pour out the dredged wings into a colander or sieve to shake off excess flour. In a medium sized sauce pan, heat the oil over medium-high heat, when oil is hot enough and ready, fry chicken wings in batches (never over-crowd the pan so that oil temperature won’t drop and also to insure even browning). When all wings are fried, set aside.
For the Sauce:
*To toast sesame seeds, put the sesame seeds into a dry skillet. Place skillet over medium heat. Occasionally stir or toss the sesame seeds to insure even browning. When seeds turned light-golden brown and are fragrant, take away from heat and set aside.
Combine all sauce ingredients in a bowl, making sure that the brown sugar is completely dissolved into the mixture.
Set aside half of the sauce (as extra dipping sauce on the side). And pour the other half over the fried chicken wings. Toss until chicken wings are completely coated with the sauce. Transfer onto a serving platter and sprinkle with additional toasted sesame seeds and sliced green onions. Serve with steamed rice.
Makes 6-8 servings.
Source: goddessofscrumptiousness
BEEF BRISKET EGG NOODLES SOUP
This was made by my mother yesterday for Sunday lunch. she braised the beef brisket for 3 hours until it just melts in the mouth.The broth is flavoured with a slight nuance of star anise and all the beefy goodness of the brisket.
Me and my brother are very lucky, because even though our mother is a working mom ever since we can remember, she always makes it a point to cook dishes that are hearty and usually with soup every Saturdays and Sundays, because she always believes that everything you ate throughout the weekdays were not at all completely nutritious and nourishing.
Yesterday, our Saturday lunch was composed of Steamed Crabs, Poached Mussels in Ginger Broth and Panko Crusted Prawns… a seafood spread really also all cooked by my mother. Most of my cooking techniques and methodology in the proper preparation of food came from the teachings of both my grandmothers (on both sides of my parents) and from my mother and father. My mother and grandmother would always say to me back when I was little that, “If you can’t properly prepare food (proper cuts, cooking methods and yes, the virtue of patience) then you have no business being in the kitchen”. I am a self-confessed kitchen rat even then, so I have and always will pay attention to my cuts and all that strict kitchen rules they instilled in me… What can I do? As the saying goes… You always hear your Mother’s voice (and my Grandmothers) inside your head!
Source: goddessofscrumptiousness
