Portuguese Chicken & Raisin Rice......

This MASTERFOODs seasoning blend brings together the flavours of lemon and chillies to create a traditional Portuguese Chicken at home. It's very easy to make, just season and you can either grill, pan-fry or roast in the oven.


Ingredients: (serves 2)
1 Small Chicken, cut into half(can get those from NTUC ard $5)
1 lemon, cut rind into thick strips
2 Tablespoons Lemon Juice(from the same lemon after removing the rinds)
2 Tablespoons Olive Oil
1 1/2 Tablespoons Of Masterfoods Portuguese Chicken Seasoning
1 Teaspoon Sugar
4 Cloves of Garlic, lightly smash

Methods:
1. Clean the chicken and trim off any extra fats then cut it into 4 parts.
2. Place the chicken pieces into a zip-lock bag then add in the all the rest of the ingredients and coat it evenly.
3. Leave it in the fridge and season for about 30 minutes to 3 hrs.
4. Preheat the Oven to 200 degree and grill for about 20 - 30 minutes until chicken is golden brown.
5. Or you can add some oilve oil on a grill pan and grill for about 8 minutes on each side or until chicken is cook thru.

Raisin Rice With Almond Flakes
Ingredients: (serves 2)
1 Cup of Uncook Rice
25g of Butter
2 Tablespoons Almond Flakes
2 Tablespoons White Raisin
1 Tablespoon of Chopped Spring Onion
Some Cashew Nuts

Methods:
1. Cook the rice, Butter and Raisin as per normal.
2. Pre-heat a small fry pan and toast the Almond Flakes until slightly golden brown and set aside.
3. When the rice is cooked, add in the Almond Flakes and Spring Onion then stir the thru using a folk.
4. Plate the rice onto the serving plate and top with some Cashew Nuts and served together with the chicken.

Notes: You can brush some extra oilve oil on the chicken pieces to make it more crisp.

Butter Raisin Rice

This Butter Raisin Rice goes well with any bake or grill poultry. It had that buttery taste and nut fragrant that is very appetizing. You can always add or remove certain ingredients that you prefer, like eg: You can replace it with roasted cashew nut instead of almond or you can add dried chopped mixed fruits instead of raisin……..

Ingredients: (serves 2)
1 Cup of Uncook Rice
25g of Butter
2 Tablespoons Almond Flakes
2 Tablespoons White Raisin
1 Tablespoon of Chopped Spring Onion
Some Cashew Nuts

Methods:
1. Cook the rice, Butter and Raisin as per normal.
2. Pre-heat a small fry pan and toast the Almond Flakes until slightly golden brown and set aside.
3. When the rice is cooked, add in the Almond Flakes and Spring Onion then stir the thru using a folk.
4. Plate the rice onto the serving plate and top with some Cashew Nuts and served together with the chicken.

Notes: You can add in more butter if you like more buttery taste.

Grill Mushroom With Mixed Vegetables & Tuna Mayo Tomatoes

Yesterday Night suddenly got the urge to prepare Italian Cuisine. Since I managed to get hold of all the necessary ingredients, I might as well whip it up instead of wasting those ingredients. These two starters are Grill Portobello With Mixed Vegetables and Tomatoes Stuffed With Tuna Mayonnaise.


Grill Portobello With Mixed Vegetables
Ingredients: (serves 2)
4 Portobello, each approximately 100 grams
3 teaspoons Olive Oil
1 Egg White
1/2 Carrot, shredded
100g Cabbage, shredded
Black Pepper Powder & Salt
1 Tablespoon Mozzarella Cheese, Shredded

Methods:
1. Lightly brush some olive oil onto both side of Portobello and gril it for about 2 minutes on each side.
2. Add Egg white, carrot, cabbage, cheese and seasoning into a salad bowl and mixed them up.
3. Stuff the mixed paste onto the Portobello and top with extra Mozzarella Cheese and put into a preheat oven(toaster oven) and Grill for approximately 7 to 8 minutes till it turn golden yellow.
4. Sprinkle a little chili powder and pepper.

Tomatoes Stuffed With Tuna Mayonnaise
Ingredients:(serves 2)
4 Medium Size Tomatoes
1 Can of Tuna Flake in Oil, drained
1/2 Onion, finely chopped
2 Tablespoons Of Mayonnaise
1 Tablespoon Mozzarella Cheese

Methods:
1. Halve the tomatoes and scoope out the seeds, drain and cut-side down on absorbent kitchen paper for about 10 minutes.
2. Next place the tomatoes on a baking tray and roast in a preheated 180 degree oven or (toaster oven) for about 12-15 minutes.
3. Leave to cool slightly then prepare the Tuna mixture.
4. Drained the can tuna and add in the chopped onions, mayonnaise and seasoning then mixed well.
5. Scoop the tuna mixture into the tomatoes shells and garnish with some cheese and Basil leaves.
6. Return to the oven for a about 5 minutes until the tuna is warm and the cheese become golden brown.
7. Sprinkle some black pepper and serves.

Note: You can add in more cheese or extra bacon for the Mushroom ingredients.

Chicken Carbonara..........

Yummy!!!! This creamy pasta was one of my favourite. I love White Sauce compare to Tomato Sauce, especially with EXTRA CHEESE topping..... it's taste wonderful......


Ingredients: (serves 2)
250g Spaghetti, cooked and drained
1 Small Carrot, cut into thin strips
150g Broccoli, cut into small florets
3 Rashers of Bacon, cut into 1cm pieces
5 Button Mushroom, sliced
1 Small Onion, sliced
1 Small Chicken Breast, cut into thin strips
2 tablespoons Grated Mozzarella Cheese

Methods:
1. Drizzle some oilve oil in a large frying pan, saute bacon for about 2 - 3 minutes then remove and set aside.
2. Add 1 tablespoon oilve oil and saute the onion until slightly brown then add in the carrot and chicken strips, continue to stir-fry for about 3 minutes then add in the broccoli and mushroom.
3. When the mushroom and broccoli is tender, add in the about 5 tablespoons of white sauce and mix well with the rest of the ingredients.
4. Toss in the cooked Spaghetti follow by the bacon and Mozzarella cheese.
5. Serve immediately topped with extra Mozzarella Cheese and some Italian Herbs.

Simple White Sauce

Ingredients:
2 Eggs
25g Grated Parmesan
150ml Thicken Cream

Methods:
1. Place the Eggs, Parmesan and cream in a bowl and beat together with some salt and pepper.
2. Pour the mixture over the cooked pasta and toss gently until well coated then return to heat and cook over very low heat for about 1 minute or until thickened.

Note: You can used those ready-made Carbonara Sauce from supermarket.

Crystal Konnyaku With Mixed Fruits and Cakes....

This dessert was rather easy to make and it's really colourful and sure will attract everyone's attention. Give it a try if you are free.....it's very easy.. just need to grab of some a packet of Konnyaku powder, some variety of fresh fruits and a few pieces of Dried Mixed Fruits Cake.


Ingredients: (makes 32 small pieces)
1 Packet of Konnyaku Premix Jelly Powder
A few pieces of Canned Peach, cut into small cubes
6-10 Cherries, cut into quarters
5 pieces of Dried Mixed Fruits Cakes, cut into small cubes
Some Food Colouring(if you wish to make them more colourful)

Methods:
1. Prepare about 4 or 5 Jelly moulds(each mould can hold about 8 jellies).
2. Put a few cubes of peach and a quarter of cherry together with some cakes into each mould.
3. Cook the Jelly according to the packet instruction.
4. Pour some of the cooked jelly mixture into a measuring cup and add your favour colour then pour it slowly into the prepared mould.
5. When cool, put it into the fridge for about 2 or 3 hours before serving.

Notes: You can used any types of fruits you prefer. Eg: Strawberry, Kiwi or Mango.... And if you want your jelly to be more "Q" then just reduce the amount of water by about 20-30ml.

Deep-Fry Prawn Toasts..........

Suddenly got the urge to eat Prawn Toast so I modify abit of my old recipe and come up with this. It's took about 30 minutes to prepared and deep-fry but it's worth it when you see the end-result. One of my friend's thought I cut this picture out from one of the magazine.... Lolx...


Ingredients:(served 2)
9 -12 Medium Green Prawns
1/2 Beaten Egg
1 Tablespoons Cornflour
Salt and Pepper
3-5 Pieces of White Bread
Some Shredder Carrots and Spring Onions
Oil for Deep-frying

Methods:
1. Shell prawns, leaving tails intact. Remove back vein and cut down back, gently flatten out prawn.
2. Combine lightly beaten egg with cornflour, salt and pepper and add to prawns then mix well to coat completely.
3. Remove crusts from bread, cut slices in half or quarters depend of the size of the prawns.
4. Put one prawn, cut-side down on each piece of bread, gently flatten prawn on bread with palm of hand.
5. With finger, rub over prawn lightly with left-over cornflour mixture and then top with a few shredder carrot and spring onion.
6. Heat oil in large pan and gently ease Prawn Toasts into hot oil with a slotted spoon.
7. Cook only two or three at a time, cook until bread is golden brown and prawn is cooked through.

Deep-fry Lemon Fish Strips.....

Had this for dinner yesterday night. It's rather easy to prepare. You can give it a try if you are free.....


Ingredients: (serves 2)
1 Piece of Dory Fillet
1 Cup Self-Raising Flour
1/2 Cup Milk
1/2 Cup Water
1 Egg York
1 Teaspoon Lemon Rinds

Methods:
1. Cut the fillet into strips and marinate it with some pepper and extra lemon rinds.
2. Sift flour into a large bowl and gradually whisk in combined milk, water, yolk and lemon rinds until smooth and consistency of pouring cream
3. Set batter aside for 15 minutes.
4. Heat oil until a piece of bread sizzles as soon as it is added. Dust fish in flour a few pieces at a time.
5. Dip into batter, draining off excess and deep-fry for about 3 minutes until golden and cooked through.
6. Drain on kitchen paper and keep warm then continue with remaining seafood.

Note: You can do a Seafood Basket by add in Prawns, Calamari, and Chips.

Asparagus, Ham And Chicken Roll

Try to make this Asparagus, Ham and Chicken Roll from one of my new cookbook. Haiz... but too bad I think the oil is too hot so the outer coating is getting slightly burnt so the colour is darker rather than golden brown. But the taste is still as good... tender and succulent.


Ingredients: (serves 2)
2 Debone Drumsticks
2 Pieces of Ham
4 Stalks Of Asparagus
2 Pieces of Aluminum Foil
1/2 Teaspoon Salt
Some Pepper
Some CornFlour(for coating)
1 Beaten Egg(for coating)
Some Breadcrumbs(for coating)

Methods:
1. Place a piece of the aluminum foil on the table then put the deborn drumsticks skin side down, spread some salt and pepper on it.
2. Next lay a piece of ham on and follow by 2 stalks of asparagus, roll it up like a sweet.
3. Repeat the steps with the other drumsticks then steam them on high heat for about 8 minutes.
4. Heat up some oil for deep-frying, remove the chicken parcel and coat it with some cornflour, the dip it with beaten egg then coat it with some breadcrumbs and deep-fry it in medium heat for around 5-8 minutes until golden brown.
5. Serve with salad and potatoes.