Showing posts with label Baked Chicken Wing. Show all posts
Showing posts with label Baked Chicken Wing. Show all posts

Sunday, 9 February 2014

[With Recipes] 2014 Chinese New Year Lunch Gathering With Relatives

This is the second year we invited our relatives over for Chinese New Year lunch gathering where everyone can mingles around as well as enjoy some homecook dishes and cakes prepared by my mum and myself. As usual we have a big group of relatives and to prepare a semi buffet for 30 people in a home base kitchen with gas stove and a microwave convection oven (my built-in oven was down) was rather a bit challenging for us. But thanks god we managed to get all the food up on time and everyone enjoys the array of food and family bonding time too.

So here is a long-winded post with photos of the food as well as related recipes (or recipe links) for your reference in case you need some inspiration on what to cook before the 15 days of lunar new year ends on Friday, 14 Feb 2014 (ooooo it's also Valentine's Day too)

Thursday, 25 April 2013

[i-Love Mama Healthy Meal] Panda Bento Set

In conjunction with the i-Love Mama Healthy Meal Contest which is organised by Mama Lemon and i-Weekly, I was invited to do bento demo at the recruitment roadshows to promote their upcoming healthy meal contest. To register for this contest, grandmothers/mothers with child aged 12 years and below can team up to create a healthy meal and stand a chance to win attractive cash and prizes worth S$4,000. (more details here)

Doing the Panda Onigiri together with Pornsak (Mama Lemon ambassador)

The host and Pornsak were sharing the nutrition values of the ingredients used while Shiting and I were busying assembling the Bento.

Shiting (Lobsterpaint.com) and I busying at the i-Love Mama Healthy Meal bento demo roadshow

Samples of the Kid's Panda Bento Set during the i-Love Mama Healthy Meal roadshow demo

Adult Bento Set with same ingredients used but without cute "make-over".


PANDA BENTO SET
(i-Love Mama Healthy Meal)


This is my Kid's version of healthy meal whereby a normal homecook meal is being transform into a Panda Onigiri with accompany dishes such as asparagus bacon roll, baked honey chicken, panda quail, steamed corn kernels and some grapes. I am sure this fulfills the 2 servings of veggies plus plus to balance out the nutrition intakes for kid.

Beside you don't have to spend extra time preparing additional dishes for the bento. You could just use your creative mind and re-assemble your daily homecook dishes into something more attractive for the kids. Blow is a quick bento recipe which shows how I turn simple homecook dishes into a cute Panda Bento Set.


(Serves: 1 | Preparation: 15 minutes | Cooking: 10 minutes)

Ingredients:
6 - 8 Thai Baby Asparagus (泰国小芦笋), trim and cut into half
2 Strips of Bacon
3 Tablespoons Of Cooked Rice
1 Slice of Sandwich Cheese
Nori (seaweed) Sheet
Baked Honey Chicken Mid-joint
1 Quail Egg
Some Cherry Tomato
Steamed Sweetcorn Kernels
4 Blueberry / Dried Raisin
Fresh Fruits
Some Fresh Lettuce, optional

Tools Needed:
Bento Box
Side Dishes Food Casing
Heat Resistant Cling Wrap
Food Cutters
Seaweed Puncher (for facial expression)
Food Tweezer
2 Toothpicks
Bento Food Pick (optional)
Small Scissor
1 - 2 Dry Spaghetti Noodle

To Make the Asparagus Bacon Roll:-

1. Blanch the asparagus in boiling water for 20 seconds, remove, pat dry and cut them into half of equal length.

2. Arrange half of the asparagus near one end of  the bacon strip, roll the bacon strip forward to wrap the asparagus then secure the end with a toothpick shown on the photo above.

3. Preheat a frying pan with 1 teaspoon of oil, cook the asparagus wrap over low heat till slightly golden brown in colour (about 5 minutes). Remove and set aside.

To Assemble the Panda Onigiri:-

1. Spoon about 2 - 2.5 tablespoons of cooked rice on a piece of heat resistant cling wrap. Using hand, shape it tight into oblong shape to form the panda body.

2. Open up the cling wrap, wrap a 1cm wide nori (seaweed) sheet near the bottom the rice ball to form a belt (refer to the photo above). Next place the rice ball with nori sheet back onto the cling wrap and shape it tightly so that the nori sheet will stick to the rice ball.

3.With another piece of cling wrap shape 1/2 teaspoon of rice into a triangle shape to form the nose of the panda.

4. Using Scissor, cut out 2 oval shapes from the nori sheet to form the black eye circles of the panda.

5.With either a food cutter or drinking straw cut out smaller oval shapes from the sandwich cheese to form the white part of the panda eyes.

6. Next using a facial seaweed puncher to punch out facial express from the nori sheet and assemble it on the panda (refer to the photo above).

7. To decorate the "belt" below, you can use any small shape cutter like star, heart, flower or etc, cut out shapes from the sandwich cheese and place it on the nori belt.

8. To fix the panda ears, use either blueberry or dried raisin and connect it to the rice ball with the help of the dry spaghetti noodle in between.

9. Above shows the close up look of the Panda Onigri plus the asparagus bacon wrap.

10. When done, assemble the bento box together with the rest of the side dishes and fruit shown above.

For this coming Saturday i-Love Mama Healthy Meal roadshow, I would be doing a similar bento which I hope it resemble the Lion Mascot of Mama Lemon  shown above. Also I would like to delicate this MAMA bento to all mothers on coming Mother's Day and wish everyone a fruitful and healthy Mother's Day! Between if I would to conduct Mother and Child Bento Workshop(s) (like what i did previously here) during this coming June school holiday, I wonder would there be anyone interested to join?

Lastly I would like to thank ShiTing from Lobsterpaints.com who takes her time to come and support plus assist me during the bento demo roadshow. Thanks sis! More photos of the roadshows could be found at our Facebook Page HERE.

Thursday, 14 February 2013

[With Recipes] Lunar New Year Lunch Gathering With Relatives

This year mum and I decided to do a combined New Year lunch gathering to invite our relatives over for a festive lunch. We hope to take this opportunity to get touch and mingle with everyone since we seldom get a chance to eat together as a big group during normal days of the year.

{Chinese New Year Gathering} Our Big Family! Photo Credit to Alvin @ http://mralvinlyt.tumblr.com/
As this was my first time cooking for 30 pax, I was pretty excited about the whole gathering and I also spent quite some time drafting the menu to cater for festive feel plus majority preference.  And thanks God, everything went on smooth with surplus of food and everyone has a wonderful family bonding time together too.

Gift For Our Neighbour
Beside the family gathering, every year we also prepared something as a token of appreciation for our neighbours. Being staying around my area for more than 10 years and we have two families of wonderful neighbours whom we always joke and chit chat whenever we see each other. And every year during Lunar New Year, Malay Hari Raya, Deepavali and Christmas season, we would exchange gifts and food together to soak in the festive atmosphere as well as appreciate each others culture and friendships.



FAMILY LUNCH GATHERING DURING
DAY 2 OF CHINESE LUNAR NEW YEAR


Above is my draft lunch menu which we also added a few last minute dishes in order to feed a group of 30 persons. And below are some foodporn of the dishes that we had during the lunch gathering.......


APPETIZER


{Appetizer} Spicy Top Shell
Since I don't really fancy top shell, I have limited ideas on how to create a dish using this. But mum on the other hand loves to use this as side dish (Chinese Salad) together with some onion, cucumber and spicy sauce. And to enhance the taste, mum also added in some small chilli (diced) and crashed roasted peanut which makes it taste similar to Thai-style salad.


(Preparation: 10 minutes)

Ingredients:
3 Cans of Top Shell
2 Japanese Cucumber, skin removed
6 Calamansi (酸柑), halved and juice
6 Shallot, thinly sliced
1 Small Chilli, chopped
2 Tablespoons of Thai Sweet Chilli Sauce, optional
Some Roasted Peanuts (optional), roughly chopped

Method:-
1. Rinse and drain the top shell, thinly sliced and set aside.

2. Cut the cucumber into halve, lengthwise then sliced 0.5cm thick diagonally.

3. In a mixing bowl, mix together top shell, cucumber, shallot, chilli, calamansi juice, chilli sauce and some freshly ground black pepper together.

4. Season the taste with more calamansi juice/chilli sauce, top it with some crashed peanuts before serving.


{Appetizer} Yogurt With Mixed Fruit Salad
For kids and those who don't like the Spicy Top Shell, I have prepared some Yogurt With Mixed Fruit Salad as alternative choice. This is a quick appetizer which you could easily whipped it up at home using assorted fruits of your choice like:- dragon fruit, apple, pear, avocado, orange, strawberry and etc. Mix the cut fruits with either flavoured yogurt or Greek yogurt for a thick and creamy texture. 


MAIN DISH


{Main} Mini Buddha Jumps Over The Wall
Buddha Jumps Over The Wall (佛跳牆) is made from numerous delicacies with more than 10 ingredients such as bamboo shoots, scallops, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, mushrooms and etc. These ingredients are then simmered over low heat for many hours with just the right amount of heat to achieve the irresistible taste of this traditional dish.

But on our end, instead of making this soup dish from scratch we shorten the cooking process by using ready bought "Buddha Jumps Over The Wall" soup broth. On top of it, we add in extra ingredients like abalone, sea cucumber, fish maw, scallops, chicken broth and etc to create our quick and easy Mini Buddha Jumps Over The Wall (迷你佛跳牆).

{Main} Longevity Noodles With Superior Broth
You might find this "noodle dish" familiar because I have shared the recipe in my previous post on the Chinese Cooking Demo by Chef Eric Low.  

For our version instead of using the traditional Longevity Noodles, we replaced it with Ee Fu Noodles and also add in Chinese Cabbage (Napa Cabbage) for extra sweetness.

{Main} Braised Pork Belly With Mushroom
To pair with the steamed white rice, mum specially prepared this pot of Braised Pork Belly With Mushrooms which is well received and gone within minutes too.

{Main} Stir-fry Sweet Peas with Leek And Carrot
A very "green veggie" dish that mum and I come up with using Sweet Peas, Celery, Chinese Leek, Mushrooms, Carrot, Wolfberries, Lily Buds and Chinese Preserved Sausage for extra seasoning flavour. Before serving, I also scattered some roasted cashew nuts on top for extra crunch too.  

{Main} Baked Honey Chicken With Rosemary
Instead of deep-fried chicken wings, I bought 2 kg of mid-joints to make 2 different recipes to cater for two groups of guests. First we had this Baked Honey Chicken With Rosemary which was savory and yet with hint of sweetness from the caramelized honey. Recipe can be found here

{Main} Korean Spicy Chicken Wings
Next for my cousins and aunties who are fans of Korean food and drama. I specially made this Korean Spicy Chicken Wings for them. Although mine were not as spicy and fiery as compared to those from Nene Chicken, but majority of them love my combi of using Gochujang paste, sesame seeds, grated ginger and etc which you could find my recipe here at one of my Korean Cooking Project post.

{Main} Hakka Style Rice Wine Chicken
Traditional Hakka Style Rice Wine Chicken (黄酒鸡 ) (my recipe) made by my mother-in-law who is a typical Hakka lady whom is good in culinary skill. She has a lot good traditional recipe on Hakka delicacy such as Abacus Seeds (recipe),  Steamed Pork Belly with Mui Choy (recipe), Soon Kueh and etc which I still learning and try to make it simple to share the recipes in my website with those who are keen in trying those dishes.

{Main} Homemade Assorted Mini Pizza
Everyone loves pizza especially those with lot of cheese and pipping hot ones that are just out from the oven. In order to speed the preparation and serve it hot, we used ready bought Pita Bread (thick crust) and Wholemeal Wraps (thin crust) from supermarket to use as the pizza base.

It's so fun creating our own pizza using ready bought pizza base (put in the fan-force oven for about 3 minutes till slightly crisp before use), pizza sauce (I used tomato base spaghetti sauce) , sausage, pineapples, capsicums, shredded mozzarella cheese, prawns, tomato, mayo tuna and etc as the toppings.
 
{Main} Assorted Finger Food
Party cannot do without fingers food like nuggets, chicken gyoza, fish balls, sotong balls, hotdog, sausages and etc as these are the all time favourite for both kids and adults.


DESSERT


Assorted Drinks

{Dessert} Osmanthus And Chestnut Koi Jelly
I love dessert so for this New Year gathering, I made some Koi and Ingot Jelly using Konnyaku Jelly Powder plus Osmanthus Flower and Water Chestnut. You can read more on how to make this auspicious jelly at the recipe post here.

{Dessert} Longan And Cranberry Yogurt Cake
For cake I also made two different flavour to cater for the group of old and young. And since it was the 2nd day of Lunar New Year, I decided to bake my new inspiration which was the Longan And Cranberry Yougrt Cake. I really love this new flavour which is moist, fluffy and full of flavour from the dried longan, cranberry, cointreau and chia seeds. Give this a try if you love orange flavour cake with dried fruits in it.

Recipe is available at this link here.

{Dessert} Double Chocolate Yogurt Cake
Chocolate lover would love this because I use 70% dark chocolate plus chocolate chips and Valrhona Dutch Process Cocoa Powder to make this moist and rice chocolate cake. To enhance the texture of the cake, Greek yogurt and fresh orange juice were also added into it.


Ingredients: (makes 2 small loaf tins, 17cm x 8cm x 6cm)
175g Unsalted Butter, room temperature
200g Caster Sugar
3 Eggs, 60g each
200g Self Raising Flour
45g Valrhona Cocoa Powder
100g Mini Chocolate Chips
40ml Orange Juice
200g Greek Yogurt

Method:-
1. Please refer to here for steps on making.


{Dessert} Baked Cheesy Nian Gao With Prata
Apart from the cakes and jelly I also made this addicting snacks for the guests and they really enjoy it, especially for those kids who do not know how to appreciate "Nian Gao (年糕)" on it's own. With this fusion method of wrapping traditional nian gao with shredded cheese using ready bought prata skin I am sure it would make a great snack for your visiting guests.

If you could not find prata skin, replace it with either puff pastry or spring roll wrapper (deep-fry the end product instead of bake) . But remember do not over-filled the wrapper with Nian Gao or else the parcel would burst during baking or cooking.  Related recipe could be found at my recipe link here.

Lastly I would like to wish everyone a Prosperous and Happy Lunar New Year! 
祝大家新年快乐,万事如意,蛇年行大运! 发发发!!!


 photo singoff3_zpse17561a6.jpg

Saturday, 29 December 2012

Huiji Baked Honey Chicken Wings

2013 is approaching within another 2 more days before 2012 ends and indeed this year I have another fruitful year with new recipes testing (Happy Call Pan, Korean Recipes, Joyoung Soymilk Maker, Zespri Kiwifruits and etc), family trips (Voyager Of The Seas, Tokyo (Japan) and Bangkok (Thailand)) and friends that I get to know through blogging and other social media platforms.

With another festive countdown gathering to celebrate 2013 I am sure finger food will be something handy for you to prepare or bring along as one of the potluck dishes.


HUIJI BAKED HONEY CHICKEN WINGS


As most of us love either BBQ, Grilled or Baked Chicken Wings as one of the party finger food. Here with a twist of my favourite Baked Rosemary Honey Chicken, I have marinated the wings using Huiji Waist Tonic to infuse it with herbal taste and as well as aroma when baked.


(Serves: 2-3 | Preparation: 5 minutes | Cooking: 30 minutes)

Ingredients:
8 Chicken Wings
1.5 Tablespoon Honey
1 Cup (20ml, using huiji measuring cup) Huiji Waist Tonic
1/2 Tablespoon Dark Soy Sauce
1/2 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Minced Ginger, optional

Method:-
1. Trim and rinse chicken wings, pat dry using kitchen paper towel. Marinate wings with the above ingredients and set aside in the fridge for at least an hour or overnight.

2. Line baking tray with baking paper or alumimum foil, tuck in the wings and arrange it on the baking tray.

3. Bake in preheated 200° degree Celsius(400 degrees Fahrenheit) oven for about 30 minutes or till meat is cooked through. (flipping the wings two to three time during cooking to even the brown colours)

4. You can also scatter some sesame seeds on the wings half way through baking time.


This is a very simple and easy to prepare dish which you could marinate it overnight in the fridge and bake it in the oven an hour before the party. I am sure this would be a finger licking food with it's caramelized taste from the honey and sweet herbal fragrance from the Huiji Waist Tonic.

Lastly I would like to wish everyone a Happy 2013 ahead. Thanks for all your support towards Cuisine Paradise website and Facebook page I would continue ti try my best to share more recipes and reviews in coming new year ahead.

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