Showing posts with label Quick And Easy Meal. Show all posts
Showing posts with label Quick And Easy Meal. Show all posts

Tuesday, 6 November 2012

Huiji Minced Meat Noodle

Minced Meat Noodle also known as "Bak Chor Mee (肉脞面)" is a popular local noodle dish which could be easily found at most food eateries in Singapore. Here I am sharing a version of our quick homemade Minced Meat Noodles which I have added some herbal taste to it. And this dish could also be consumed by woman who is doing confinement or anyone who wish to have a twist of herbal taste from their usual noodle.


Our minced meat noodle is made with Angel Hair Pasta instead of those handmade egg noodles which are commonly found at the noodle stalls. And for a fusion taste, I used angel hair pasta which cooks faster and yet with a similar springy texture when compared to the fresh egg noodles. To flavour the taste of the noodles I also add in some Huiji Waist Tonic to act as seasoning instead of using oyster sauce or chilli/tomato sauce.

(Serves: 2  | Preparation: 10 minutes | Cooking: 10 minutes)

  • 250g Dried Angel Hair Pasta
  • 150g Minced Meat
  • Some Baby Bok Choy
  • 4 Garlic Cloves, finely minced
  • 4 Shiitake Mushroom, sliced
  • 2 Eggs
  • 2 Cup (40ml, using huiji measuring cup) Huiji Waist Tonic

1 Teaspoon Minced Ginger
1 Teaspoon Sesame Oil
1/2 Teaspoon Cornflour
1 Teaspoon Light Soy Sauce
1/2 Teaspoon Dark Soy Sauce, optional

1. Marinate the minced meat with marinade and set aside. Blanch bok choy with boiling water for 10 – 15 seconds. Remove, rinse with water and set aside to drain.

2. Follow the packaging instruction; blanch pasta in salted boiling water until al dente. Remove and drain well.

3. Preheat frying pan with 1 tablespoon of cooking oil, sauté garlic till fragrant, add in shiitake mushrooms and fry for 30 seconds.

4. Stir in minced meat, fry till fragrant and cook through by using spatula to loosen up the meat cluster, if any.

5. Lastly add in pasta, give it a quick toss, drizzle in 40ml Huiji Waist Tonic and stir till combined

6. Remove and divide into two serving plates, serve bok choy and sunny side-up egg by the sides.

To complete the dish, you could add-on some blanched vegetables, sunny side-up egg, fishballs or etc according to your own preference.  I love the addition of the Huiji Waist Tonic which gives the dish a mild herbal taste without over powering it with strong herbal aroma.  Indeed this might be a good way to incorporate some nourish herbal treat in our daily meal.

Wednesday, 30 May 2012

{With Recipe} Eat With Your Family Day!

As most of us has read from newspapers or online media(s), the Singapore government has designated last Friday, May 25, as Eat With Your Family Day. This is to urge people to strengthen family ties through the "simple act of sitting down and taking a meal together" more frequently despite of each other busy schedules.

The annual "Eat With Your Family Day", is always falls on a Friday before the start of the mid-year school break for students. And this event is not only about food and eating but it also about relationship building and enjoying relationship as 'a family that eats together stays together’. In order to show supports to this annual event, some of the participated companies also allows their employees to leave work at 5pm on the last Friday on school term in May to have dinner with their family in order to promote strong family ties.


Although our family often eats together during most of the mealtime, but in order to support and promote this event, I have made a new "Steamed Egg" dish using Huai Shan And Lotus Root instead of the usual minced meat, seafood or century egg.

(Serves: 2-3        | Preparation: 5 minutes       | Cooking: 15 minutes)

100g of Fresh Huai Shan, grated/jubilee
50g Fresh Lotus Roots, thinly sliced
2 Egg(55g) Each,
50ml Drinking Water
1/2 Tablespoon Wolfberries
Dash of Sesame Oil
1/4 Teaspoon Salt

1. Remove the outer skin of the huai shan, rinse and pat dry. Using a grater to either grate or shred it like what shown on the above picture. (squeeze off any liquid from the grated huai shan and set aside)

2. Next repeat the same procedure using a slice grater to cut thin slices off from the lotus root. (If you don't have any slice grater, you can use knife to cut thin slices from the lotus root too)

3. First arrange half the amount of huai shan in the steaming bowl, cover it with a layer of lotus root then top with the remaining huai shan before arrange the rest of the louts root on it.

4.Whisk the egg in another bowl together with dash of sesame oil and salt plus 50ml of water till combined.

5. Strain the mixture through a fine sieve gently over the prepared steaming bowl with huai shan and lotus roots.

6. Arrange the wolfberries on the lotus root, cover the dish with cling wrap or aluminum foil. Steam the egg custard over medium high heat for about 15 minutes.

7. To test if the egg mixture is cooked, insert a chopstick or skewer into the mixture, if clear liquid flows out means it is cooked. Remove and serve with steamed rice.

This is how my "Steamed Egg With Huai Shan and Lotus Root" look when scoop out from the dish. It has a combination of soft custard like egg plus a bit of crunch from the lotus root and huai shan. Perhaps if you prefer a more thicker egg like dish, you can increase the number of egg to 3 and water to 70ml to have a firm steamed egg dish.

This is one of our family favourite vegetable dish, "Stir-fry Broccoli And Cauliflower with Walnuts". As each of us have our own preference, I decided to combine both broccoli and cauliflower together so that we could pick up what we like. Adding of either walnuts of pine nuts for this dish gives it a nutty flavour and as well as enhance the texture of the dish with some crunchy bites.

Hope you would like my quick and simple homecook dishes. Remember even a simple dish makes a happy family when everyone gets to sit and eat together at least once or twice a week. If proper mealtime is impossible, try to start off with breakfast, tea-break or even supper.

Monday, 7 March 2011

Grilled Sasame Chicken Mid-Joints

Apart from the "Water Chestnut, Ginkgo and Lean Pork Soup(马蹄白果瘦肉汤)" (recipe HERE) which I have tried from the cooking show, here is another dish known as "Yong Ge Kao Ji Chi(永哥烤鸡翅)". This dish requires minimum ingredients such as light and dark soy sauce with garlic cloves as seasonings. And the end product taste great with a layer of beautiful char-grilled colour skin and lightly sesame fragrant that comes from the sesame oil and seeds.

Ingredients: (makes 8 Mid-joints)
8 Chicken Mid-Joints
4 Teaspoon of Light Soy Sauce
1 Teaspoon of Dark Soy Sauce
1 Teaspoon of Cooking Wine
4 - 5 cloves of Garlic, lightly smashed
1.5 Teaspoon of Sesame Oil
1 Teaspoon of Sesame Seeds, optional

1. Rinse and pat dry the mid-joint, make a small slit at both side of the joint so that the marinade will get into the flesh.

2. Marinate the mid-joint with light and dark soy sauce, cooking wine and garlic cloves for at least 20 minutes or more in the fridge.

3. Before baking, drizzling 1.5 teaspoons of sesame oil on the marinated mid-joints, toss well and arrange them on baking tray.

4. Bake in pre-heated 180 degree oven, on grilled function for about 20 20 - 30 minutes or till golden brown and cooked through. Alternatively;

5. You can bake the prepared mid-joints in oven toaster for about 30 minutes, turning occasionally between each 10 minutes to get that evenly brown colour.

6. Drizzle sesame seeds on the mid-joints at the last 2 minutes of baking time.

If you want to serve this as a one dish meal, perhaps you can used the de-boned chicken drumlets with thigh portion and serve this grilled chicken chop with steamed rice and salad or salad and fries too.

Another way of preparing Chicken Mid-Joint

Baked Sweet Chili Chicken, recipe HERE.

Thanks for all your "BUZZ(s)" and support friends. Grilled Sasame Chicken Mid Joints post has make it to FoodBuzz Today's Top 9, 08th March 2011.(Here)

Featured On: FoodBuzz Today's Top 9, 08th March 2011.(Here)

Monday, 13 December 2010

Oven Baked Fried Chicken Bento

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Do you like fried chicken? I am sure most of you would rise up your hands and say yes. Recent years there so many fast food outlets such as "KFC", "Wendy", "Popeye Chicken" and etc selling fried chicken. And there are also frozen Fried Chicken that is available in the local supermarkets too. In this post, I would like to share with you some tips and ideas on how I made use of some CP Fried Chicken (Original Flavour) to prepare this cute little "Chicky Bento".

Fried Chicken is one of my boy's favourite deep-fried finger food that I would always prepared from scratch using chicken wings, seasoning, flour batter and etc. But with this CP Fried Chicken that can be easily grab from any supermarket it actually shorten my time on preparing these deep-fried stuffs for the family.

  The CP Fried Chicken (Original Flavour) are coated in a specially light and crispy batter that stays crispy on the outer skin even after 30 minutes or more. I choose the oven baked method to prepare these chicken as I find it more healthier than deep-fried with oil. To assemble the bento, here are the ingredients and steps:-

1 Bowl of Cooked Rice
2 - 3 Pieces of CP Fried Chicken
1/4 Japanese Cucumber, cut into long sticks
1/4 Carrot, peeled outer skin cut into long sticks
Some Lettuce Leaves, optional
Some Fresh Fruit of Your Choice

1. Place the fried chicken in the oven toaster and toast it for about 15 – 20 minutes, turn occasionally to prevent it from getting burnt.
2. While waiting for the chicken to be done, cut the Japanese cucumber and carrot into long veggie sticks as side for the bento.
3. Assemble the bento accordingly; you can place the fried chicken (if too big pieces for the kid, you could cut it into bite size) together with the veggie sticks in a container.
4. Drizzle some roasted black sesame seeds on the rice if you preferred.
5. Serve the bento set with cut fruits immediately or packed it for your outing.

Do you want to have a piece of these "Mickey" face cutout dragon fruit for after meal dessert? I am sure most of the Disney fan kids would love this special treat which would change their mindset on eating fruits.To make this cute cutout from the dragon fruit you would need to have the mickey ring cutter shown HERE.(1st photo of the post)

Don't worry if you don't possess any of these bento items, you could always start off by using some simple tools that are available at Daiso (S$2 shop) or even some online bento site such as New Stylish Tokyo (, Bento Craft ( and etc.

Saturday, 19 December 2009

Tomato Chicken Stew

Recently I saw this dish in one of my favourite TCS Channel 8, TV show known as "星期二特写之《家传菜7》". In this show, they actually shares about family tie and pass-down homecook food from older generation. I remember, about two years ago, I have a chance to chat with one of the producer who is interested to find out on what are the traditional pass-down homecook food that I would like to share with the viewer if I will to be invited on this show :) But too bad, at that time I am still a novice in cooking so I dare not agreed on their invitation.....

But in this particular series that I saw that day, I was very impressed by this simple and yet nutritious homecook dish that is shared by columnist, Ng Wai Choy on his beloved grandmother Tomato Chicken. Upon viewing that show, my memories on my late, grandmother also vividly appears in my version with all her lovely dishes for us. So I decided to give this dish a try since it only require very basic ingredients.

Ingredients: (serves 2 -3)
5 Pairs of Chicken Wings with Drumlets
5 Medium Size Tomato, cut into wedges
2 - 3 Medium Size Red Onion, cut into wedges
3 Cloves of Garlic, lightly crushed
1/2 to 1 Tablespoon of Oyster Sauce
100ml water

1. Clean and wash the chicken wings and separate the wings and drumlet.
2. Preheat the pan and saute the onion and garlic with 1/2 tablespoon of oil till fragrance, add in the tomato wedges and continue to saute till the tomato wedges are soften.(about 3 - 5 minutes)
3. Next add in the chicken pieces, and give it a quick stir, then follow by the oyster sauce.
4. Continue to simmer for about 1 minute, add in water, bring to boil, covered and continue to simmer on low heat for another 10 minutes or so until the chicken pieces are cooked through and soften.
5. Remove from heat and served with warm rice.

As you can see from the steps, this is a very simple to prepare homecook food that is full of nutritious and vibrant. The use of Red Onion in this recipe adds extra fragrance and sweetness to the dish. So don't wait any longer, grab some extra red and big tomato and onion during your next visit to the grocery stall and try out this super easy one-pot dish. Posted by Picasa

Sunday, 29 March 2009

Baked Tomato With Potato & Corn

This is our Saturday Quick Lunch - Baked Tomato Cups with Mashed Potato & Corn Kernel serve with extra herbal butter toast and a cup of Camomile Honey & Vanilla Tea. What a simple and relax afternoon lunch for a sunny weekend meal.

Since I bought some potato, carrot, sweet corn and tomato to make ABC soup for dinner. I add in extra dose of potato cubes and sweet corns to make the soup so that I can use some of the potato and corn to make this Quick and Easy Lunch. If for normal day, you can just steam 1 medium size potato together with a small corn then use it to make this baked tomato cups.

2 Medium Tomato
1 Medium Size Potato
1/4 Carrot(optional), cut into thick slices
1 Corn Stick
2 Slices of Sandwich Cheese
Butter & Herbs(optional)

1. Rinse and slice the top of the tomato off and scoop out the seeds and pat dry the tomato cups and set aside.
2. Peel, and cut the potato into square chunks.
3. Remove the husk of the corn and cut it into 3 section and halves it.
4. Place the potato and corn on a plate and steam it for about 15 minutes or so until the potato are cook through and soft.
5. Mashed the potato and carrot with some pepper then add in 1 slice of cheese(tear into pieces) and 1.5 tablespoons of corn kernel and mix well.
6. Scoop the potato mixture into the tomato cups, top with some extra corn and arrange on a baking dish.
7. Add 1 teaspoon of butter and some chopped parsley(optional) or mixed dry herbs(optional) into the remaining corn kernel and mix well.
8. Scatter the corn kernel mixture around the side of the tomatoes in the baking dish and place it into the oven toaster for about 5 minutes.
9. Next the extra cheese slices on top of each tomato cups and baked in the oven for another 30 second or so..... remove and served with tea and cut fruits.

a) You can also used the frozen or can corn kernel instead of fresh corn.
b) You can place the butter herb toast together in the oven toaster with the tomato cups at the side.

This is a very Easy and Health snack for both kids and adult. If you kids do not like tomato as what it is, you can try to stuffs it with this mixture of mashed potato and corn kernel the next round when you make ABC soup.... Tomatoes have lots of important health benefits, including reduction in risks for cardiovascular diseases, colorectal cancer, inflammation, prostate cancer, pancreatic cancer and thrombosis, so you should certainly consider including a cup of tomatoes in your daily diet for the maximum benefits. Posted by Picasa

Sunday, 28 September 2008

Pan-fry Chicken With Strawberry Jam Sauce

I didn't realised that actually making Strawberry Jam is so fun and easy until I gave it a try over the weekend break. These homemade jam is so fresh and tasty from the fresh strawberry that is in season. You can read more on my making process of the jam at this link.

Other than serving these freshly made jam on the usual toast or pancake, I decided to try using it to make a dish. I marinate the boneless chicken thigh with some strawberry jam and orange segment to with it. Posted by Picasa

Ingredients: (serves 2)
2 Boneless Chicken Thighs
2 Tablespoons Of Strawberry Jam
1/2 Tablespoon Orange Juice
Salt and Pepper

1. Wash and trim the fat on the chicken thighs, pat dry and marinate it with all the ingredients and set aside in the fridge for at least 30 minutes or more.

2. Preheat a frying pan with some olive oil, drained the chicken thighs well then pan-fry it with skin side down for about 5 minutes(depend on the thickness and size) then turn over to cook the other side.

3. When both side are cooked through with slight brown in colour, remove and arranged on serving plate.

4. Prepare the sauce and drizzle it together with the fruits over at the side of the chicken.

5. Served with extra vegetables, salad or mashed potato.

Sauce Ingredients:
80ml Orange Juice
6 - 8 Orange Segments
2 Fresh Strawberries, cut into thick slices
1 Tablespoon Of Strawberry Jam

1. Place all the ingredients except the orange in a small saucepan then simmer till almost boil then add in the orange segments and stir till it begin to boil again.

Sunday, 21 September 2008

Lavender-Cointreau Baked Seafood

Lavender is a genus of about 25–30 species of flowering plants in the mint family. The plant is also grown commercially for extraction of lavender oil from the flowers. This oil is used as an antiseptic and for aromatherapy. Lavender flowers can be candied and are used as cake decoration. Lavender is also used as a herb, either alone or as an ingredient it is also used to flavour sugar, the product being called "lavender sugar", and the flowers are occasionally sold in a blend with black, green, or herbal tea, adding a fresh, relaxing scent and flavour.

You can use this Lavender-Cointreau Dressing for baking other seafood like Prawn or Scallop. Since I still have some frozen scallop in the freezer, I took one of it to bake with the reminding sauce.

1 Large Scallop
1 Tablespoon of Lavender-Cointreau Dressing
Some Fresh Lemon Rinds
Pinch Of Chilli Flakes

1. Rinse and clean the scallop well, pad dry and place it on a big of aluminum foil, fold the sides up to form a parcel so that the sauce will be within the foil when baking.
2. Top the scallop with lemon rind, Lavender-Cointreau Dressing and chilli flakes and baked in the toaster oven for about 3-5 minutes depending on the thickness.
3. Remove it from foil and place it on serving plate.

Lavender + Cointreau + Blueberry + Lemon Rinds + Cod Fillet = Lavender & Blueberry Baked Cod Fillet. What do you think of these combination? Do you dare to give it a try? It's really a combination of favour, fragrant and taste. If you have these ingredients in your pantry, do give it a try and you will be surprised with the outcome :)

1 Piece of Cod Fillet, about 150g
6 Fresh Blueberries
Some Fresh Lemon Rinds
2 - 3 Cherry Tomato, halves
2 Tablespoons of Lavender-Cointreau Dressing

1. Wash and pad dry the cod fillet then place in on the middle of an rectangle aluminum foil, fold the four sides up to form a rectangle parcel so that the sauce will be within the foil when baking.
2. Top the cod fillet with blueberries, lemon rind, cherry tomato and the Lavender-Cointreau Dressing and baked in the toaster oven for about 7 - 10 minutes depending on the thickness of the fillet.
3. When the fillet is cooked, remove it and place it on serving plate and drizzle the sauce from the fish parcel to the fillet.

To make the Lavender-Cointreau Dressing, it's not necessary that you must have Cointreau. You can replace it with Grand Marnier or Orange Juice if this dish is to serve to kid.Posted by Picasa

Ingredients: (makes about 150ml dressing)
1 Teaspoon of Honey
3 Tablespoon of Olive Oil
1/2 Teaspoon Dried Lavender
1 Tablespoon of Lemon Juice
1 Tablespoon of Cointreau

1. Place all the ingredients in a small saucepan or frying pan over moderate heat, stirring with a spoon at all time, until ingredients caramelised into a sticky sauce. (it will be about 3 - 4 minutes)
2. Remove from heat and allow to cool then use it for drizzle over the seafood before baking.

Sunday, 24 August 2008

Salmon Onigiri

Onigiri also known as Omusubi, is a snack of Japanese rice formed into triangle or oval shapes and often wrapped in nori (edible seaweed). Traditionally, the onigiri is filled with pickled ume fruit (umeboshi), salted salmon, katsuobushi, or any other salty or sour ingredient. But now most of the Onigiri can be wrapped with other special ingredients like salmon, ebi or etc.

For our Quick & Easy menu tonight, we will be having Salmon Onigiri. I use the pan-fry salmon flake to make three different version of Salmon Onigiri, 1st type is salmon flakes with black sesame seeds, 2nd is salmon flakes with seaweed flakes and 3rd type is salmon & cheese wrapped with rice. And making of Onigiri is so much easier with the help of the assorted Onigiri Moulds sold in the supermarket. Posted by Picasa

Ingredients: (make 6 Onigiri, 6cm by 5cm)
1 Cup of Short Grain/Calrose Rice
1 Piece of Salmon Fillet, about 250g
3-4 Slices of Ginger
1 Teaspoon Black Sesame Seeds, toasted
1 Teaspoon White Sesame Seeds, toasted
1 Slice of Sandwich Cheese, folded into quarter lengthwise
1 Small Sheet of seaweed, cut into 8cm by 1cm

Methods for Salmon & Black Sesame Onigiri:
1. Wash and rinse the rice with a few rounds of water until the water is clear, then soak it with about 20ml more of water for about 2 - 3 hrs then cook it in the rice cooker as per normal.
2. While cooking the rice, heat up a small non-stick saucepan and add in about 1/2 tablespoon of olive oil and saute the ginger slices till fragrant then add in the salmon skin side down.
3. Pan-fry it for about 2 minutes or till golden brown then flip it over and cook on the surface until it is cooked through, but do not overcooked it.
4. Add about 1/4 of the cooked salmon flakes in a big bowl, use the fork to flake it then add in 1 scoop of the cooked rice and about 1/2 teaspoon of the black sesame seeds.
5. Mixed them well then fill the rice in the Onigiri Mould and pressed the cover hard to get it moulded into shape.
6. Remove it from the mould and sprinkle some extra black sesame seeds on top. (You can make about two of this using the 6cm by 5cm mould)

Methods for Salmon & Seaweed Flakes Onigiri:
1. You can follow the same steps as the Salmon & Black Sesame Onigiri but do some changes on method 4.
2. Instead of adding 1/2 teaspoon of black sesame seeds to mixture with the salmon flakes, you can add in 1 teaspoons of the seaweeds flakes to make it green and pink.

Methods for Salmon & Cheese Onigiri:
1. You can follow the same steps as the Salmon & Black Sesame Onigiri from method 1 to 3.
2. Next instead of mixing the salmon with the rice, you filled almost 1/2 the Onigiri mould with cooked rice, then place 1 piece of cooked salmon(about 1.5cm cube) in the middle and top with 1 piece of the cheese cube.
3. Next cover the filling with another 1/2 of the cooked rice on top to fill the mould.
4. Put on the cover and pressed tie to get the shape, remove the Onigiri from the mould and wrap it with seaweed strip and sprinkle with some white sesame seeds on one side.
5. Heat the the same saucepan use to pan-fry the salmon with 1 teaspoon of olive and pan-fry both side of the Onigiri for about 1 minute each side so that the heat will melt the cheese inside.

Ingredients & Onigiri Moulds

a) You can toast the sesame seeds in advance and keep it in an air-tight container for future use.
b) You can either serve the Onigiri cold or warm.
c) You can use whatever ingredients you have in your pantry, if you do not have black or white sesame seeds or even seaweed sheet, you can either omit or replace it with other ingredients.

Saturday, 23 August 2008

Baked Chicken With Plum Chutney & Cheese

Today's Special from Cuisine Paradise Kitchen is this Baked Chicken With Plum Chutney & Cheese. All thanks to Tracy (my best pal and sister-in-Christ) who gave me her Homemade Plum & Apple Chutney which you can find the original recipe at here. But according to Tracy, since she don't have crystallized ginger, she replace it with fresh ginger slice and it really makes nice fragrant of her version of chutney. At first when she made this Chutney, both of us still cracking our head on how to use those bottles of homemade chutney. But after experience it with different food and spread both our family members and us actually find it as a new way to bring about the taste of plum.

As you can see from the 2nd pictures, the colour of her homemade chutney is so gorgeous and it's really like red ruby sparkling in the light. The taste and aroma of the chutney is sort of like sweet, sour and spicy. It is full of flavour and texture which I think it will make a great Marinade ingredients. So without hesitate, I go ahead to experience it. I used it to marinate with chicken Maryland over night in the fridge and baked it with some extra fresh plum to give it more texture on the fruits.

At first, I still wonder how will it taste but my doubt was clearly after the aroma of the chicken flow out from the oven. The kitchen was filled with the fragrant of the spice from the chutney and the adding of the extra Mozzarella cheese also give a great enhancement to this dish. I have served this dish with baked herbal vegetables & some extra chutney. And the dessert for the night is Orange Caramalized Banana. Posted by Picasa

Ingredients: (serves 2)
2 Chicken Maryland, trim the fat
8 Tablespoons of the Plum Chutney
2 Fresh Plum, stoned and cut into wedges
2 - 3 Tablespoons Shredded Mozzarella Cheese
2 Medium Size Potato, cut into chunks/cubes
1 Small Carrot, cut into chunks/cubes
1/2 Teaspoon of Dried Mixed Herbs
1 Teaspoon Olive Oil

1. Trim and wash the chicken the cut a few slits on the meat of the chicken, pat dry and stuffs some plum chutney into the slits then top with the remaining chutney.
2. Marinate it for at least 2 hours or over night in the fridge.
3. An hour or two before baking the chicken, you can marinate the mixed vegetables with the mixed herbs and olive oil.
4. Remove the chicken from the fridge 5 - 10 minutes before cooking.
5. Heat up a saucepan with 1 teaspoon olive oil then pan-fry the vegetables until slightly brown and almost cooked through.
6. Remove and place it on foil paper and put it in the oven toaster and toast for about 5 minutes, turning once or twice. (this will make it totally cooked through or soften and at the same time, force out the extra oil when frying)
7. Next, place the chicken, skin side down in the saucepan that is used for frying the vegetables and saute the chicken till the skin is slightly brown.
8. Turn it over and saute it for another 3 minutes, then add in the fresh plum wedges and remaining marindae sauce, cover and let it simmer for about 5 minutes.
9. You can add it a 1 - 2 tablespoons extra of the plum chutney if you find that it's too dry to simmer.
10. Remove chicken, plum and etc from the saucepan and place it in a baking dish and put it in the toaster oven and baked for another 10 minutes or so until the chicken is cooked through. (or to save the trouble, you can put everything in the baking tray and baked at 200 degree for about 30 minutes until the chicken is cooked through)
11. Next sprinkle the shredded Mozzarella Cheese on top of the chicken and let it baked for another 1 - 2 minutes until the cheese is golden brown.
12. Remove and serve it with the baked herbal vegetables, extra chutney and fresh plum.