Oyako Dunburi

One of the easiest way to cook Japanesse Foodies....

You will Need:

Ingredients for 2 Hungry peeps :D

• 150 gram. (1 cup) chicken breast
• 1 tbsp. salad oil
• 1 green onion
• Steamed rice for 2
• 3 eggs

For broth

• 2 tbsp.Memmi (flavored soy sauce) , or soy sauce
• 2 tbsp.Mirin (sweet cooking sake)
• 1 tbsp. sugar
• water

Let's Partee:

1. Cut chicken breast into bite size.
2. Cut green onion.
3. Mix 3 eggs in a bowl.
4. In a measuring cup, mix
   2 tbsp. Memmi
   2 tbsp. Mirin
   1 tbsp. sugar and add water to make 1/2 cup broth.
    
5. Heat 1 tbsp. salad oil in a 6 inch skillet and add chicken pieces.
6. Immediately add the broth and let it boil. Skim the foam.
7. Add green onion and cover . Simmer until chicken and green onion is cooked.
8. Pour egg over the chicken and cover again. Cook until egg is done.
9. Put steamed rice in a bowl and pour the egg mixture.
    

Kitchen Power:

Memmi is convenient for Japanese cooking. Memmi is an instant condensed "dashi" for Tempura , Udon and other Japanese recipes. By diluting Memmi with different ratio, it can be tempura dip, or udon soup.

My MiMi Kebab

Arabic: كباب‎, (also kebap, kabab, kebob, kabob, kibob, kebhav, kephav)

YOU WILL NEED:

• 
  
  Cubed Chicken Breast Fillet
• 
  
  Hotdog/Sausage
• 
  
  Button Mushroom
• 
  
  Capsicum/Bellpepper
• 
  
  Tomatoes
• 
  
  Cubed Cheese

Marinade:

• Lee Perrins Sauce
• Salt n' Pepper
• Pinch of Cumin & Turmeric
• 1 Tablespoon Sugar
• 1 Tablespoon Sesame Oil

Let's Partee:

1. Arrange all the Ingridients on a bamboo skewer
2. Mix Marinade and pour over the skewed kebab
3. Grilled Kebab ...

Presto.... enjoy your Homemade Mini Kebab's in a snap...... :D

my mini kebab ... now grilling

DEEP DISH CHICKEN CASSEROLE

What's cooking on Christmas Eve?

You will need:

1kl. Chicken Breast Fillet

1 Cup Cubed Carrots
2Stalks Celery
1pc. Onion
Butter
2 Large Boiled Potatoes
1/2 cup Evaporated Milk
1 cups Grated Cheddar Cheese
1 cup Grated Quick Melt Cheese
Salt n' Pepper to taste
1 cup Sour Cream

Let's Partee:
 

• Mashed Boiled Potatoes, Add in Milk, Cheese, Butter and Salt and Pepper, Mixed until soft in texture.Set Aside
• Saute Onion ,Carrots and Celery in Butter
• Add Chicken Breast and cooked until tender
• Add Sour Cream, pinch of salt and pepper
• Reduce sauce and then Set Aside
• Prepare Deep Dish and spread melted Butter, then pour the chicken mixture.
• Top with Mashed Potato and Quickmelt Cheese, Then Bake until cheese melts.

Festive Meal isn't?

Maryland Fried Chicken

Because we crave for Breaded Fried Chicken , I made this Maryland F.C.   to suffice the unexplainable cravings :D... and we love it to the bones....

You will need:

• Cut chicken into pieces
  
•  Oil
• Salt n' Peppa
• Cornstarch
• 1 Cup Evaporated Milk
• 1 Beaten Egg
• 4 Tablespoon Water
  

Let's Partee:


- Mix all ingridients except for the chicken, set aside.
- Then dip each chicken parts to batter and fry... wallah....Chicken Maryland Ready to Serve!

lemoned chickies

It was during our Pamamanhikan when i get really interested in making my own version of "Lemon Chicken"... I love its Tangy Flavor of the sauce matched with the crispiness of the chicken... I never been a chicken breast fan but with this recipe i can eat as much as a kilo of this chicken part. Enjoy my Version of Lemoned Chickies....

YOU would need :


Ingredients for 3 ~ 4pax

• 1 lb. (450 grams) chicken breast or chicken tender
• 1/2 tsp salt
• 1 tsp. sesame oil (Asian)
• 2 tsp. rice wine(sake) or sherry
• 2 tsp. corn starch
• 1egg
• 1 lemon (sliced thin)
• 1 yellow onion
• salad oil to fry chicken
• 1/4 tsp. chicken bouillon in powder or granules
• 1/4 head of lettuce (optional)
• sliced leeks for garnishing
  

For the Sweet and Sour Sauce (This is more than enough for this recipe, but you can keep the left-over sauce in a glass jar in a refrigerator for months. This sauce is good for pot stickers or spring rolls. If you want to make more, use this recipe.

• 1/2 cup sugar
• 1/4 cup catsup
• 3 tbsp. pineapple juice or orange juice
• 3 tsp. vinegar (white)
• 1/2 tsp. soy sauce
• 1 tbsp. cornstarch
• 1 tbsp. cold water

LETS PARTEE:

1. If you have chicken breast, (Skip 1. if you have chicken tender), separate chicken pieces into two halves and open them . This levels out the thickness so they will cook evenly.
   
2. Marinate chicken 30 minutes with:
   1/2 tsp. salt
   1 tsp. sesame oil
   2 tsp. rice wine(sake) or sherry
   2 tsp. corn starch
    
   
3. Wash 1/4 head of lettuce and cut it thinly and spread out on the serving plate. (optional)
   
4. Slice a yellow onion.
   
5. Slice a lemon thinly.
   
6. Bring to boil:
   1/2 cup sugar
   1/4 cup catsup
   3 tbsp. pineapple juice or orange juice
   3 tsp. vinegar (white)
   1/2 tsp. soy sauce
   
7. Add to thicken 1 tbsp. cornstarch mixed in 1 tbsp. cold water. Set aside.
   
8. Break an egg over the marinating chicken and mix well. Dip chicken pieces in cornstarch and shallow fry.
   
9. Heat a wok over a high heat. Put 2 tbsp. salad oil and, when it is very hot and slightly smoking, add sliced yellow onion and stir fry quickly at high heat to let it slightly burn. Add 1/4 tsp. chicken bouillon in powder and reduce heat to cook thoroughly. ( Don't over cook till juice comes out of onion and becomes soggy) In the last 15 seconds of stir-fry, add lemon sliced
   
10. Pour the onion and fried chicken over the lettuce and pour sweet and sour sauce as needed.

DIG IT BABY!!!!