Orange Marmalade Roasted Chicken

This Orange Marmalade Roasted Chicken is indeed a great and tasty finger food or main course dish if you will to serve it with some salad, rice or baked potatoes to make it more of a complete meal. I modify this recipe from one of my best friend Pamy's Website.


I served these baked chicken wings with a beaded of Homemade Potato Chips and Pork Ribs Watercress Soup for our dinner today. Reyon enjoys these chicken wings as it's really taste good which is like what Pamy mention, it's better than BBQ chicken. But instead of baking it for such a long hours, I do a short cut by simmer the chicken wings and marinate sauce under low heat for about 10 minutes until the chicken is cooked, then I put it in toaster oven and baked it for about 20 minutes or less until the sauce is caramelised and the chicken wings are crispy and nice.
Ingredients:
3 Medium Chicken Wings
1.5 Tablespoons Of Light Soy Sauce
1 Teaspoon Of Dark Soy Sauce
3 Tablespoons Of Orange Marmalade
1 Tablespoon Of Lemon Juice
1 Grated Lemon Rinds
3 Cloves Of Garlic

Methods:
1. Wash and pat dry the chicken wings, then mixed all the ingredients together except for the garlic cloves and marinate the chicken wings for about 15 minutes or more in the fridge.
2. Prepare a non-stick pan and put in the garlic cloves and saute on very low heat until a bit fragrant then pour in the marinated chicken wings and sauce.
3. Cover and simmer for about 7 - 10 minutes(turn occasionally to coat the sauce) until the chicken is almost done.
4. Transfer the chicken to a baking tray or aluminum foil parcel and baked in the oven toaster for about 15 - 20 minutes until brown and crispy.

Notes:
a) Before putting into the oven toaster, you can spread some extra Orange Marmalade on top the chicken and baked accordingly to enhance the flavour.
b) You can add more dark soy sauce if you prefer to have a darker colour for your chicken wings.

Oreo Cupcakes & Assorted Donuts

Oreo Cupcake With Dual Chocolate Chips and Top With Oreo Cheese Cream...... How does these sound to you? Sinful Right!!! I really loves these cupcakes as compare to the previous 2 flavours that I had made. Maybe because I am a Chocolate and Oreo lover.......


I had made these cuppies specially for my family, relatives and friend. Especially for my dear Reyon and my cousin who really loves anything that is made of Oreo. So I hope these might surprised them and be of their liking.

The texture of this cupcake is soft, light and fluffy. With the combination of the Ground Oreo & Dual Chocolate Chips it actually add some extra texture and flavour to it. And furthermore with the Oreo Cream Cheese topping, it really make it wonderful for Oreo products lovers......

Made these Assorted Baked Donuts as well..... and I had two new flavour added to my Donuts List which are the Mango and Strawberry Donuts.

Chicken Stew & Purple Chips

Having these Homemade Chicken Stew with Purple Potato Chips for meal. I had added slightly more water for the stew because I want to have more gravy for Reyon to have it with his rice.


Other than the stew we also have Homemade Potato Chips as side dish. I bought the Purple Potato and slice them thinly and coated them with some salt and pat it dry before deep-frying. Actually you can baked them in oven which is more healthy but then because I am rushing for meal, so I just deep-fried them and they taste really good and crispy.
Ingredients:
4 Chicken Wings or 2 Chicken Drumstick
2 Medium Potato, cut into cubes
1 Small Carrot, cut into cubes
2 - 3 Shallots, thinly slices
1 Large Tomato, removed seeds and wedges
1 Tablespoon Oyster Sauce
1/2 Tablespoon Dark Soy Sauce, optional
500ml Water
Some Cornstarch Water

Methods:
1. Clean and wash the chicken then season it with some pepper, soy sauce, cooking wine and corn flour for about 10 minutes.
2. Add some oil in a small pot and saute the shallot until fragrant then add in the chicken pieces and saute until slightly brown.
3. Next add in the potato, carrot and tomato slices and continue to stir-fry for a few minutes.
4. Then add in the oyster sauce and dark soy sauce stir till mix through then pour in the 500ml of water and bring to boil.
5. When boiled, lower the heat and simmer for about 20 - 25 minutes until the potato and carrot are tender and chicken are cooked through.
6. Stir-in some cornstarch water to thicken the sauce and serve it with warm rice.

Assorted Cupcakes

Cupcakes!!! Cupcakes!!! Now it's my turn to try them out too... :) Em... I find that Cupcakes are easy to consume rather than cake itself. Because it's more of a individual portion size and it's easy to handle and more challenging to design a small cake compare to a big one. Since I am still not very well verse in my cupcake skill with those sugar paste and figure I might as well keep them simple and easy to handle for beginner like me.


After posting the Mango Poppy Seeds Cupcakes Post, I had a chance to make a batch of those with mango for an order this week. Thanks Marlyn for giving me this chance :)

This Lychee Cream Cheese Cupcake idea came from my Lychee Charlotte Cheesecake. Since most of us find that cheesecake is rather heavy to consume in large quantity, we can actually make them into smaller portion which is easier to distribute and more presentable.

You can made them into different cup size according to your preference from mini, medium or large. I personally prefer mini size which is great to serve as dessert to guest after meal.

I loved the Green Tea muffins & Green Tea Auzki Bean Bread from one of the local bakery Breadtalk, so it had being always my dream to make a some bakes using Green Tea.

So This round, I had made these Green Tea & Auzki Beans Cupcakes With Green Tea Butter Cream instead of Cream Cheese. As I want to try the different taste and texture of these two cream. As for the cream I used the same Italian Butter Cream as my Macarons and it really taste great with these Green Tea Cake.

Jing Du Pai Gu - 京都排骨

Hello!!! My Dear Reader of Cuisine Paradise Main Page. So sorry that I had not being able to update any new recipes for such a long time. As some of you who frequent my blog you had realise that I am now a Full-time working mum so there won't be much chance for me to whip out any dishes unless for any special occasions :)


A few days ago, I had invited one of my best blog pal Evangeline from Bossacafez to come over an had a simple dinner with my family. I had wished up 2 main dishes, 1 soup and a dessert which you can find those photos on her Flickr Site. Thank pal for making my dishes look so great with your photographing skill, and also your compliment of sharing the above photo for my post.

Ingredients:
500g Prime Pork Pribs, cut into smaller pieces
1 1/2 Tablespoons White Rice Vinegar
2 Tablespoons Light Soy Sauce
1/2 Tablespoon Sugar
1 Tablespoon Oyster Sauce
1 Tablespoon Honey
1/2 Tablespoon Cooking Wine
1/2 Tablespoons Dark Soy Sauce

Methods:
1. Wash and pat dry the ribs then mixed with all the ingredients and marinate for at least 1 hour or overnight in the fridge.
2. Pour everything in a nn-stick pan or pot, then simmer on very low heat until all the sauce dried up and thicken. (about 30 minutes)
3. Do stir the ribs a few times on and off so that they are evenly coated with the sauce.

Notes:
a) If you prefer a darker colour like above, you can add in more dark soy sauce after about 15 minutes of the cooking time to the desire colour that u prefer.
b) The colour will darken sligtly after the sauce dried up due to the honey content.
c) You can omit the sugar and add in more honey if u prefer.

Mango Poppy Seeds Cupcakes & Macarons

Mango & Poppy Seeds Cupcake top with luxery creamy Mango Cream Cheese and serves with an Extra crunch of Mango Cheese Cream Macaron, how does this sound to you for a Tea-Break? I am sure you will want to have a bite on either one of these treat.


The cake base itself consists of Mango, Lemon and poppy seeds which makes the cake moist and fragrance and full of mango taste. This will be a good treat for Mango lover because from the cake to the cream it's all full of mango and fragrance.

Overall I love this special cupcake which I think it's great to serve during tea time or as dessert because of it's great refreshing aroma of the mango and if you prefer to serve it light, you can omit the cheesecream topping. But I still prefer to have the mango cheese topping which enhance the overall flavour of this cupcake.