FOODlog #440: Chicken Kebab & Salami Wrap
Made one of my go-to recipes for our staff Supper - Chicken Kebab Wraps
I've made this once before but this time I used some different seasoning to season the chicken. I used a jerk seasoning that has lemon, chilies, and loads of other herbs and spices together with caramalised onions and garlic and mixed it in with my chicken mince.
These are no-skewers kebabs which I simply shaped them into kebabs and oven roast them.
For the wrap I start with baby spinach, then added on some chicken salami which I got some samples from a friend who smokes and cures her own meats. I topped it with the kababs I made then added on strawberry jam and cheese.
It might sound like a weird combination but jam, cheese and pork/chicken meats work really well with each other.
2 of my colleagues were raving the next day how good these were and I'm really glad they liked the meal I put together.
FOODlog #439: Turmeric & Coriander Beef
My colleague cooked dinner for tonight and she made some delicious Turmeric and coriander seed cooked beef. She used the new pressure cooker that I was gifted by Ninja and it only took 40 minutes to cook.
We used beef rump to make this dish and what should take over 2 hours to cook for the beef to be tender, it took less than half the time.
She simple marinated the beef with salt, Turmeric powder, and coriander seeds. It's then dumped into the pressure cooker together with some sticks of Lemongrass that's been bruised with the back of a knife and after 40 minutes, dinner is ready!
She also cooked a simple stir fried Pak choy vegetable dish with garlic and oyster sauce. Seasoned with salt to taste and the vegetable dish is done!
We had everything with white rice which was the perfect combination with the beef and vegetables.
FOODlog #438: Beef Stew
Cooked beef stew with roasted Broccoli and some mash potato balls for our staff meal tonight.
Used my Ninja Multicooker pressure cooker function to make it. Only took 45 minutes to cook and the beef was fall apart tender.
I started off by marinating the chunks of beef with soy sauce and Worchestershire. I added in some corn flour so that it helps to thicken the stew as it cooks in the pressure cooker.
For the vegetables, I simply used a mirepoix medley of onions, carrots, and celery and placed it in first into the pressure cooker then topped with the beef. Simply turn on the setting to 45 minutes and wait for it to be done. Super simple and convenient!
I also prepped some potato balls which I made from mash potatoes into spheres then Pan frying them with some butter until golden brown.
Another side dish I made was roasted Broccoli which I marinated with onion and garlic powder, together with ghee and chicken powder. Cooked it at 180 degrees Celsius in an oven for 7 minutes and the broccoli is done.
So happy with my Ninja Multicooker which you can get a RM450 discount (1/3 PRICE discount) when you use my promo code 👇
https://ninjashark.my/cheflifedanielw
FOODlog #437: Beef Bulgogi
I've made bulgogi a handful of times but this has to be the easiest one I've made to date and equally as delicious as always. This time it was made extra easy by using my new Ninja Multicooker that has a pressure cooking function.
I started off with marinating beef that I sliced thinly. The marinade is a typical bulgogi marinade of onions, pears, garlic, and ginger. That's for the aromatics. For the sauce, it's soy sauce, oyster sauce which is optional, sesame oil, and sugar.
Leave it to marinade for as long as you can, overnight would be best, but in this case, I marinated it for only 20 minutes and it still was really good at the end.
I put the marinade beef into the pressure cooker and let it go for 45 minutes. Once it's cooked and tender, sprinkle some spring onions and sesame seeds to garnish and the dish is done!
Serve this up with some white rice and enjoy! 👍
FOODlog #436: Sake Steamed Mussels
Continuing from my previous blog post, another dish that I made for the recent event at the place I work at was Sake Steamed Mussels.
These are locally farmed green lip mussels that taste so amazing! They are fresh, clean, and has a crisp texture to it. All it takes is just a cooking of 30 seconds and it's ready to be enjoyed.
For this dish, I cooked it together with sake that gave it a nice aromatic sweetness as well as contuining with the Japan themed menu for the event.
Also cooked it with some sliced garlic and chili and finished off with freshly chopped parsley and spring onions for a nice freshness and colour.
I finished the dish off with some sea grapes which give it a nice briny umami kick and a wonderful crunchy texture, tying up the whole dish together.
Such a delicious product that needed just a few ingredients to turn it into an amazing dish.
FOODlog #435: Ebi Katsu Sando
Another event has ended and this time it was a Japan inspired themed menu.
Here's one from it that I put together:
Ebi Katsu Sando
Prawn Katsu sandwiched between matcha shokupan together with a pear and cabbage slaw with pistachio and furikake, laced with sweet and savory okonomiyaki sauce.
**How I came up with this item for the menu?**
From my previous work at a cafe, I used to make Sando sandwiches everyday. So I used some inspiration from there to come up with this dish.
To make it really eye catching, I used a matcha loaf instead of regular white milk loaf that gave it a really pop aesthetically.
For the prawn Katsu, I used some Chinese techniques I learned from making prawn rolls and prawn fritters. I mince 3/4 of the prawns and the other 1/4 I chop it into chunks. Marinated them with salt, white pepper, and spring onions together with corn flour as a binding agent. Coated it with Panko and deep fried to crispy perfection.
It went brilliantly with a tangy and creamy Slaw that I mixed it some peckham pear that gave it a nice sweetness.
All topped with an okomiyaki sauce very similar to teriyaki sauce that balanced everything out and made it an amazing sandwich.
So another event down and another one coming up with 2 weeks time. Next up - Vietnam!
FOODlog #434: Miso Chicken & Pak Choy
One of my favorite ways to cook chicken breast that's juicy, tender and full of flavor is by using the oven. Its so easy and retains all juiciness with no fuss.
Cooked this Oven Baked Miso Chicken Breast with onions and carrots and paired together with some simple stir fry baby Pak Choy with garlic and Miso.
I used red and white miso to marinade the chicken then roasted it at 250 Degrees for 8 minutes. You'll need to butterfly the chicken breast for this exact degree and time it takes to cook.
Perfectly cooked, juicy and tender chicken and the flavors having it together with the Pak choy was so tasty and satisfying!
An extremely easy recipe that takes just a handful of ingredients and an oven to make. Happy trying and cooking! 🙌
FOODlog #433: Indian Inspired Feast
One of my favorite cuisines to cook is Indian food. Made this Indian feast a few days ago for our staff meal.
I made 4 different items and I must say went above and beyond what I normally cook for staff meals. But I must say the protein dishes were the easier dishes to cook and the Paratha and Palak were fairly time consuming.
All in all, I had lots of fun making this meal and the end result was really delicious!
Potato Paratha
I started by peeling then cutting potatoes into cubes and deep frying them for 4 minutes. I then mash them up and added in butter, Sour cream, flour, milk, and salt. Kneeded them then let them rest in the fridge for an hour or you can even prep in advance and keep them in the fridge.
Once you're ready to eat, just roll them out into its shape and pan fry them on a pan for about 30 seconds in high heat on both sides and they're done.
Palak
After washing spinach thoroughly, cook them in oil with some onion and garlic then season them with Cumin powder and some salt before adding in heavy cream and blending everything into a fine paste. This was so so good!
Whole Seabass "Tikka" & "Tandoori" Chicken Breast
For the fish and chicken dish, I seasoned them with the same rub of a mix of garlic powder, onion powder, smoked Paprika, Turmeric, salt, pepper, and ghee.
I then roasted them in an oven at 280 degrees Celsius. The chicken for 8 minutes and the fish for 10 minutes.
Serve them up with a squeeze of lime and garnish with chopped parley and enjoy!
Absolutely love Indian food and this one is a non-spicy yet packed full of flavor meal that everyone can enjoy!
Anyone else love Indian food as much as I do?
FOODlog #432: Steamed Rice Paper Prawn Roll
I recently saw a 'Chee Cheong Fun' recipe hack that uses rice paper as the skin to make these prawn rolls. The traditional way of making this dish uses freshly made rice flour skins as the wrap so this was an intriguing way to fast forward the process.
So I tried it and it really works! Not exactly the same but similar enough and turned out real good.
First off I prepped and marinated the prawns. After they are devained and their shells removed, I then marinated the prawns with chicken powder, white pepper, and Kulim Oil which is a locally produced oil from a nut called 'Kulim'. The oil has aromatic notes of truffle, garlic, mushrooms, and cacao.
I then proceeded to wrap them in the Vietnamese rice paper wraps that I soaked a couple of seconds in water to make them pliable.
I added some freshly chopped spring onions to each roll. I then prepared the trays they were gonna steam in with oil so that they don't stick then into the steamer they went for 10 minutes.
For the sauce, I made a simple mixture of soy sauce, oyster sauce, sugar, water, and more of the fragrant Kulim Oil.
After the prawn rolls come out of the steamer, I poured the sauce mixture on them, sprinkled some fried garlic on top and the dish is done.
The prawns were perfectly cooked with the chewy rice paper rolls. The sauce was a little too salty but overall a great result for a first attempt at this.
Will definitely make this again in the future and I encourage you to try it out too 👍
FOODlog #431: Soy Sauce Chicken & Mushrooms
My kitchen colleague is still on her holidays so I'm assigned for all the staff meals while she's away. Yesterday I cooked a simple Chinese dish of chicken with mushrooms and a stir fry vegetable dish of pea sprouts with garlic.
For the chicken, I started with marinating chicken drumsticks with soy sauce and oyster sauce. While the chicken was marinating, I prepared the rest of the ingredients which is the mushrooms.
I used dried Shiitake mushrooms and soaked them in hot water to soften. Once they soften, I removed the stems and sliced them.
I then cooked the vegetables first as I wanted the chicken to marinate longer and absorb the flavors from the soy sauce and oyster sauce.
The vegetables are really easy to prepare. Simply sauté garlic until they are fragrant then the pea sprouts go in together with chicken stock and a little water. Cook for 5 minutes and the dish is done.
Now back to the chicken. I started with some oil and garlic to sauté until fragrant then added in some Lemongrass whole. Then the mushrooms go in followed by the chicken and it's cooked and simmered for 25 minutes. Stir constantly and some final seasonings of salt to taste and the dish is done.
I really love how the mushrooms flavored the dish to wonderfully and it turned out such a yummy dinner.
FOODlog #430: Fried Kuey Teow (Char Kuey Teow)
Every week on Fridays and Saturdays, we have 2 meals provided which we'll have to cook dinner and a late night supper.
This time it was my colleague's turn to prepare supper since I did the dinner. She made fried kuey teow for the supper that was really satisfying and delicious.
'Kuey Teow' are flat rice noodles which can be used like any other noodles whether it'd be in soups, mix with sauces, or in this case for our supper, stir fried.
She first cooked all the other ingredients like onions and garlic in oil then seasonings of soy sauce, oyster sauce, dark soy sauce, and chili paste goes in. Once they are nice and fragrant, she added in fish balls, fish cakes, chicken, beansprout, and garlic chives.
Finally the noodles go in and is wok fried with all the ingredients until the noodles absorb all the sauce and is fully coated with all the other ingredients.
A super delicious and satisfying meal that is fairly easy to put together, an all in one pan meal that can feed 10 people.
FOODlog #429: Vietnamese Food Takeover
Had an event last Sunday at the bar that I work at. It was a Vietnamese themed bar takeover where there were 3 bartenders from Vietnam that came. When there are bar takeover events, I and the kitchen team will have to come up with dishes that are from the country the bartenders are from.
So this round I needed to come up with some Vietnamese food specials and I came up with 3 dishes for this event.
Bò Lá Lốt
This is a mini wrap of beef in betel leaf then grilled. I used angus beef to really make this dish special and served it with a fish sauce dipping sauce on the side. It's topped with roasted peanuts and some coriander microgreens to make this dish really pop.
Bún Chả
This dish is a dish that served some grilled pork patties in a fish sauce broth together with rice vermicelli and fresh herbs of Thai basil, mint leaves, and coriander. I used chicken instead of pork and it turned out so good as well.
King Prawn Crudo
Got this idea from a place I had their crudo recently. It's king prawns grilled then chopped into bite size pieces together with Kyuri, sliced red chilies and a sauce mixture of lime juice, coconut water, toasted coconut, sugar, and fish sauce. It's topped with tobiko, and egg omelet, and a barley cracker on top.
It was a really successful night and the food had largely positive reviews. Really proud of myself and the team for producing these dishes for everyone to enjoy.
FOODlog #428: Preserved Vegetables Chicken & Broccoli
I prepared dinner again last night for our staff meal and I cooked another dish of my mum's. I made stir fried chicken with Chinese preserved vegetables.
These vegetables are slightly salty and sweet and flavors the chicken and gravy. I marinated the chicken with soy sauce and some chicken stock then I stir fry the chicken with oil and the preserved vegetables together with a red chili that I sliced. This is to give it some slight heat and pairs beautifully with the chicken and preserved vegetables.
I also cooked a vegetable side dish of stir fried broccoli with garlic and chicken stock. It's such a simple dish but extremely flavorful and delicious. I start off with sautéing the garlic until fragrant then the broccoli goes in together with chicken stock.
The lid is covered to cook for 5 minutes and the dish is done. The broccoli has a slight crunch to it but tender all the way through. Naturally sweet and so delicious.
We had everything with rice and it was such a satisfying meal reminding me of my childhood meals my mum used to cook for us.
FOODlog #427: Ginger Soy Chicken & Potatoes
Cooked staff meal last night for everyone and I prepared a dish that my Mum cooked for us when we were growing up. It's a simply dish to make but very delicious and it's one of our favorite comfort foods.
Its a ginger a soy chicken dish that basically uses lots of ginger cut into strips then fried in oil until fragrant. I love the aroma from the ginger being fried. Super appetizing!
For the chicken, just marinate it with soy sauce, oyster sauce, and dark soy sauce. I leave it to marinade for as long as I prep the other ingredients. The last ingredient are the potatoes that I simply slice then it's deep fried for 4 minutes and removed.
Now back to the fried ginger, once it's fragrant, add in the chicken to cook. Once the chicken is brown, add in the potatoes and cook for an additional 6-7 minutes and let everything mingle with each other. The potatoes will soak up that delicious soy and ginger gravy.
I also cooked a vegetable side dish of stir fried Pak choy with garlic and chicken stock.
We had these 2 dishes with white rice and it was so satisfying and yummy. Really appreciate all the food and recipes I learned from my Mum.
FOODlog #426: Chicken and Mushroom Spaghetti
Yesterday my other kitchen staff had an emergency to attend to so I worked alone in the kitchen. I needed to prep dinner as well as every other thing to what has already been an emotionally and mentally draining past couple of weeks.
Anyway, I made a simple dish of pasta using mince chicken and white button mushrooms.
I started off with melting some butter and sautéing an onion that I diced. Once it was soften and turned translucent, I added in the mushrooms that I simply sliced.
I also prepped some diced potatoes but I totally forgot about it and didn't use it.
Once the mushrooms were soften I added in the mince chicken together with seasonings of salt and pepper and a fresh sprig of Rosemary.
I then added in the cooked spaghetti to the mince and mushrooms and continue cooking for another 1 minute with an additional knob of butter.
Some final seasonings of salt and pepper and the dish is done. Garnish with some freshly chopped chives and it was ready to be served.
A very tasty and delicious pasta meal that's easy to put to together and able to feed up to 8 people.
FOODlog #425: Chicken Mole Tacos
Always wanted to try Mexican mole sauce and this was a such a great opportunity to make it as there was a guest shift from Mexico at the place I work.
They were Rodrigo and David from the #1 rated bar in North America and the #4 rated bar in the whole of Mexico called Handshake. I decided to make a special menu featuring Mexican flavors which included - Chicken Mole Tacos
For the mole I used a myriad of ingredients that included chilies, tomatoes, a variety of nuts and seeds, raisins, spices, and of course chocolate.
Its such a rich paste and is diluted with chicken stock. For the chicken I marinated boneless chicken thighs with cumin powder, Paprika, and cinnamon powder, with minced garlic, salt, and olive oil. Marinated it for over 20 hours and the next day I oven roasted it on high to get a nice char.
The the meat is shredded and mixed with the mole sauce. I topped the tacos which I used white corn tortillas with a guachille I made with loads of jalapeños, crema which I made as well with heavy cream and buttermilk, and finished off with a garnish of pickled red onions, organic red radish that had a slight spiciness to it, and baby coriander for freshness.
It was a great hit with the crowd and I was so pleased and happy with the positive feedbacks.
A great night hosting such an amazing duo that has made it to the pinnacle of the bar scene industry.
FOODlog #424: Guacachile
I'm sure you've tried Guacamole before but have you tried guacachile? It's a cheaper alternative to Guacamole since it doesn't use any avocado's but the labor to make the dish is slightly more. However considering the taste and flavor, I'd pick guacachile any day over Guacamole.
Its an inexpensive condiment to make and goes great with tacos, tostadas, toast, or even with fish and meat.
It only takes 3 ingredients to make, including salt 4, which are jalapeños, onions, olive oil, and salt.
And here's how you make it!
First off, deseed the jalapeños and slice them thinly as well as the onions sliced the same as the jalapeños. Next Sautéed in a good glug of olive oil until fragrant seasoned with salt and cook for 10 minutes or until everything softens.
With a slotted spoon, transfer the jalapeños and onions into a blender without the oil and then blitz while slowly drizzling in the olive oil it's been cooked in and the guachile is done!
Creamy, naturally sweet and savory from the sautéed Jalapeño and onions, this is an amazing dip that's absolutely addictive you have got to try!
FOODlog #423: Laksa Johor
Laksa Johor is a noodle dish that comes from the South of Malaysia. Today we had it cooked by our other chef for our staff dinner. Superb tasting and coincidentally on the birthday of the Sultan of Johor.
Creamy and thick with that blended up Tenggiri fish together with a light drizzle of coconut milk, chilies, shallots, garlic, Galangal and Lemongrass, makes this broth absolutely amazing!
Top it with a Hardboiled egg, iceberg lettuce, bunga kantan, Daun kesum, chai bo (Lobak masin), Kyuri, longbeans, and finished with a squeeze of fresh lime juice.
All mix in together with spaghetti as the noodles, which apparently is the authentic way to have it. Let me know if that's true.
The broth was thick and creamy from all the blended Tenggiri (Indian mackerel) that coated the noodles so perfectly. Sweet, savory, spicy, Sour, all in a perfect balance into one bite.
The most appetizing and satisfying dinner this week!
FOODlog #422: Malaysian Ayam Masak Merah with Quail Eggs
My colleague chef cooked this for our staff meal on Monday night for dinner. Man was it delicious!
'Ayam Masak Merah' is a Malaysian dish which translates to Chicken Cooked Red. As you can see the dish is reddish in colour and that comes from the sambal gravy it's cooked in.
Onions cut into rings are added at the end to give the dish and Sambal and extra added sweetness which pairs so well, making the dish that much more delicious!
She also prepared some Quail eggs by simply hard boiling them. It pairs perfectly with any sort of Sambal and this one especially as its spicy and sweet from the onions.
She also made a vegetable stir fry of garlic with Kailan which tied the whole meal together paired with simple steamed white rice.
Such a delicious meal out together. My sort of comfort food of spicy Sambal chicken with rice. Absolutely delicious!
FOODlog #421: Mutton Ribs & Ladies Fingers Scramble
It was my turn to cook again for the staff. I went to buy some mutton ribs over my off days to prep for this meal.
I got around 2kgs of mutton ribs and I marinated it overnight with some herbs and spices seasoned with salt and pepper.
The next day I cooked it in the Combi oven at 180 degrees Celsius for around 2 hours and then deep fried it to get a nice crispy exterior. It wasn't my best attempt at this as I usually boil the ribs to soften it. I guess steam roasting in the combo oven doesn't cook it soft enough. Well at least now I know how not to cook it and a way it doesn't work at least for the amount of time I had to cook it.
I also cooked another dish which was were eggs and ladies fingers. I cooked the ladies fingers seasoned with salt until they soften then added in eggs and scrambled everything together.
We had everything with white rice. Although not as satisfying as our other meals, I learned another new thing in the kitchen.
FOODlog #420: Spiced Meatballs
OVEN BAKED MEATBALLS
These chicken meatballs were so tender, juicy, and flavorful. One of the easiest meatball recipes you'll ever find, an all in one pan oven baked meatballs.
Its a base Meatball mix that you can use any protein you like whether its beef, pork, veal, chicken, or even turkey, and it'll be the juiciest and tastiest Meatball you've ever tried.
What's great about this base mix is not only the protein that you can switch around but also adding in different herbs and spices and the variations are endless.
Here's a spiced Meatball one I made the other day by adding in Cumin powder and Paprika. It turned into a middle eastern vibe sort of flavors. The kitchen was bursting with warm and earthy aromas once this came out of the oven.
It was such a heart and delicious meal and let your creativity in the kitchen run wild 🙌
FOODlog #419: Nasi Lemak with Rendang Cockles
My kitchen staff colleague cooked staff meal dinner the other day and she made some amazing Nasi Lemak with cockles cooked in a rendang sauce.
The rice is steamed with coconut milk and some aromatics like garlic, shallots, and pandan leaf that she Sautéed in oil. It's all thrown into a rice cooker to cook.
For the cockles, she made a rendang sauce using Turmeric leaves, Kaffir Lime leaves, and loads of aromatics like ginger, Galangal, onions, garlic, Lemongrass, and spices like Turmeric powder and a slice or 2 of tamarind slice for some slight sourness. The rendang also has coconut milk and roasted coconut flesh that's been charred which gives it a thick consistency and earthy aroma and flavor once cooked.
The sambal was one she made earlier and we just heated it to have it with the rice. She also made fried anchovies and sliced cucumber to go with everything.
Managed to even get a twin yolk egg for my fried egg tonight. Such a delicious and satisfying meal for dinner!
FOODlog #418: Honey Soy Prawns
I cooked this cripsy light batter prawns coated in a sticky sweet honey soy sauce makes this such an appetising and satisfying meal with rice for our staff meal the other day.
I used peeled frozen prawns which is great to use especially when you don't have the time to prep them from scratch.
I thawed them in water then straight into a flour drench and into the deep fryer at 170 degree Celsius for 3 minutes.
I then make the sauce and heat it in a wok of honey, soy sauce, sugar, and salt then toss in the crispy fried prawns to coat thoroughly in the sauce.
These turned out so delicious and we had it with white rice. Super YUMS! I also cooked some simple stir fried bok choy with garlic for some vegetables to accompany the meal.
📝👇 Here's How You Make:
Prawns 40 pcs
Batter:
Self raising flour 200g
Corn flour 100g
Water 300g
Honey sauce:
Honey 100g
Soy sauce 30g
Sugar 1 tbsp
Salt 1 tsp
FOODlog #417: Mutton Kabsah Rice
Had this meal the other day cooked by the other chef at the bar. She's really good at making delicious curries and Malay cuisine.
She made Kabsah rice that had spices like Cinnamon, Cardamom, star anise and cloves together with a spice mix she made and steamed the rice till all the flavors from the spices infused into the rice. It also had an amazing yellow hue making it such a vibrant looking rice dish.
It paired with mutton and potato curry she made with chili powder, curry powder, coriander powder, Cumin powder, and Fennel powder. It was so rich and hearty, pairing perfectly with the Kabsah rice and a refreshing cucumber salad she made with tomato and onions.
A hearty and satisfying dish for our staff meal which might not have been a great idea before service as it made us so sleepy after finishing the meal 😄
FOODlog #416: Whole Steamed Fish & Chicken
Chinese New Year Themed Staff Meal 2024 -
For a Chinese New Year themed dinner, I cooked for the staff a surf & turf steamed whole fish and whole chicken.
For the fish I used Barramundi and butterflied it, removing the spine of the fish then seasoned it with salt and steamed it for 10 minutes with slices on ginger on top and Scallions at the bottom.
After it was steamed, removed the ginger and placed freshly julienne ginger and scallions on top, soy sauce at the bottom and poured hot oil on top of them. It was so fragrant and then enhanced with a little more flavor and texture with crispy fried garlic. The fish was so tender and flavorful. An amazing dish presentation wise and of course flavor and taste.
For the chicken, I used local 'Kampung' chicken and steamed it with shaoxing wine, salt, scallions, ginger and garlic stuffed inside the cavity of the chicken.
The chicken was so tender and packed full of flavor. So good and so satisfying as we had these 2 dishes with rice.
Yummmyy! ~~~
FOODlog #415: Mango Duck Lompe
A dish inspired by a Chinese dish popular in Sarawak Kuching called - Mango Duck
This interpretation incorporates some European food making it such a great dish overall.
🥔 Lompe is the pastry for this dish that's made with potatoes and flour. It's soft fluffy and pan fried lightly to get a toasty crisp exterior.
🧄A light layer of Garlic Confit Aioli to add some body to the bite topped with
🔥🦆 a slice of smoked Duck that's blowtorch before serving to give it a slight char, some bits of its skin that is crisped up is sprinkled on top, sweet and vibrant
🥭 mango puree, followed by
🧀 shaved double Gloucester cheese giving it a nutty and funk flavor.
Its garnished with freshly chopped chives and a slice of Pickled Jalapeño to brighten up the dish and tie everything together texturally.
FOODlog #414: Meatball Stroganoff
One of the better meals I made so far at my new work place. Something in my comfort zone and something I like making - meatballs.
For this one I used minced chicken to make the meatballs and it turned out so delicious. Probably even better than beef that I usually use to make meatballs.
I started off with sautéing onions and garlic with salt until they soften and get fragrant. Then I let it cool before mixing it in with the mince meat, together with stale baguette that I crushed roughly into crumbs, and simply seasoned with salt, black pepper, and chicken powder.
I baked the meatballs in a 270°C oven for 8 minutes.
🇷🇺 For the Stroganoff, I simply Sautéed onions and white button mushrooms with butter until the mushrooms brown then I added in AP flour and then chicken stock, Sour cream, and Dijon mustard. I seasoned it with salt and pepper and then finally transfered the meatballs in to cook with the sauce for about 2-3 minutes.
Served it up with some simple spaghetti, garnish with some freshly chopped chives and it was just so delicious.
I'll definitely make this again and probably pair it with a mash instead of spaghetti. Also I have some ideas in mind to have different variation of sauces that I'm excited to see how it turns out.
Such a delicious and satisfying meal!
📝👇 What You'll Need:
Mince chicken 1kg (20 meatballs)
2 Onions diced
1 tbsp Garlic mince
Bread crumbs 100g
1 egg
2 tsp salt
2 tsp black pepper
2 tsp chicken powder
Stroganoff sauce:
Button mushrooms 200g
1 white onion
Sour cream 120g
Dijon mustard 1 tbsp
Butter 50g
Flour 2 tbsp
Beef stock/chicken stock 500g
Salt and pepper to taste
FOODlog #413: Century Scotch Egg
A dish that combines East & West food ideas making it a mashup of creativity that dances on your palate.
It starts with the star of the dish, a locally farmed and produced Century Duck Egg that is crafted to perfection without any off-putting after taste but a creamy center and concentrated egg flavors.
Then it's encased in a chicken mince meatball/sausage recipe of mine that gives this dish that familiar scotch egg look and at the same time adding a heavy meat element to the dish that compliments the dish.
Its then coated with Panko and deep fried to golden brown and crispy, cut open then smoked with Apple Wood to add another flavor enhancer to highlight the already amazing century egg.
Drizzled with a 2-week fermented honey with slices of red chilies, garlic, shallots and basil, gives this dish a kick of sweet, spicy and savory that really pops in taste and presentation.
Its all tied with the familiar accompaniment with century egg - Pickled ginger that ties everything together!
FOODlog #412: Lemon & Garlic Chicken with Broccoli Medley
For Staff Meal dinner tonight I made a medley of broccoli items that consist of a soup and roasted broccoli paired together with a simple lemon garlic & Thyme oven roasted chicken.
For the chicken, I used boneless chicken thighs and marinated it with lemon zest, lemon juice, minced garlic, and fresh thyme, seasoned with salt and black pepper.
I then roasted it in an oven together with some baby eryngi mushrooms at 250 degrees Celsius for 8-10 minutes until the skin was nice and golden brown. The aroma of the chicken coming out from the I've was so appetizing and fragrant.
For the broccoli, I used half of it to make a soup by simply blending together chicken stock, butter and some cream. It came out really tasty and delicious.
The other half of the broccoli I marinated it with chicken powder, black pepper, minced garlic, and butter then into the oven it went for 7 minutes at 250 Degrees Celsius and the dish is done.
I plated it with the soup at the bottom followed by the chicken, broccoli, and baby eryngi mushrooms scattered on top.
A delicious meal mainly using the oven that you can do in your own home too!
Lemon & Garlic Chicken
Broccoli Soup
Roasted Broccoli & Baby Eryngii
FOODlog #411: Creamy Salmon Pasta
A dish that I used to have at another fellow food trucker when I was in the food truck business. This is a simple yet so satisfying and delicious pasta dish that you've got to try!
I tried to recreate this dish for one of our staff meals and it was a success. Brings back the memories of the days when I use to go about for events around the city with my food truck. This was a dish that I really enjoyed and so happen we had some leftover Smoked salmon so i took the opportunity to make it.
Simple with just a few ingredients and just so delicious!
I started with sautéing garlic and butter together with cherry tomatoes then once they soften which should take a minute or so, I add in the heavy cream. Once it's starts to bubble, I add in the fresh basil and Linguine that have been precooked, and smoked salmon. Turn of the fire and mix everything well together and the dish is done!
📝👇 What You'll Need:
Smoked Salmon (or salmon) 50g
Butter 10g
Minced Garlic 1 tsp
Cherry Tomato 3 pcs
Heavy Cream 40g
Basil 5g
Linguine (cooked) 150g
Salt and pepper to taste
@drumsticks
