Tag Archives: Recipes: Poultry

food of the week: snacks

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Following my meal planning, err if I do remember to take some photos of the food. This is more for me to remember what I actually ate and the recipes so I don’t have to keep digging them out months later!

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We had ripe avocados..so of course, we had to make guacamole. I love chunky guacamole, with some red onions. Nyums. Err, at your own risk hor, cos it will stink up your breath a little! =P

3 ripe avocados
juice of 2 limes
1/4 cup finely chopped flat-leaf parsley or coriander
1/2 red onion
1 tablespoon olive oil
salt & freshly ground black paper

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Then the kids had this! I roasted some chicken thighs that were marinated in Morrocan seasoning (unfortunately unavailable in Singapore, but if you have friends going to Australia, get the MasterFoods version!). Made our own fries..that were soaked in chicken fat. So unhealthy but sooooooooooooo tasty. =P But please do a healthier version with olive oil! haha We used Russet potatoes for our fries, and baked them on aluminium foil. They got stuck on it. FML. So next time, I’m gonna try it on baking paper.

Whilst the kids had that…the adults had this version, with boiled baby potatoes in a maple-mustard dressing and guacamole!

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maple-mustard dressing (just mix well!)

2 tbsp maple syrup
6 tbsp olive oil
1 tsp heaped wholegrain mustard

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I also spotted a very very simple recipe for a homemade strawberry ice cream, using creme fraiche. 3 ingredients! Surely cannot go wrong right. And you don’t need an ice cream machine to do it too (says the recipe, though we definitely used our ice cream machine to save time!). You can find the recipe here.

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after freezing overnight

 

yummmms.

yummmms.

The boys have also been bugging me for food multiple times a day. And I don’t want to keep giving them biscuits and crackers. Oliver has also been on a cereal streak, and requesting for Post’s Banana Nut Crunch. $$$$ my pocket! I do make granola for the kids..and I add some dried fruit in, but they only want to eat the oats. FML. Then I am left with little granola with LOTS of dried fruit for myself. Wah piangs.

Oh just in case you would like to try making your own granola (which is so super easy, I promise!!), this is the recipe I use:

maple almond granola 

2 cups rolled oats
1/4 cup firmly packed light brown sugar
1/4 tsp ground cinnamon
1/2 cup golden raisins
1/3 cup slivered almonds
4 tbsp unsalted butter (about 56g)
4 tbsp maple syrup

Method

1. Preheat oven to 180 degrees Celsius
2. Combine oats, sugar, cinnamon, raisins & almonds and toss to mix. In a saucepan over low heat, melt butter, add maple syrup & stir to blend. Pour over the oat mixture and stir to blend.

3. Spread the granola out on a baking sheet to make until golden & crunchy, 25 to 30 mins.
4. Cool to room temperature before serving, breaking it up slightly. Store in an airtight container, the granola will keep up to 10 days. 

but I digress. I decided to make little granola clusters so that they are bite sized and easier for the kids to binge on. And I suddenly found my first granola bar recipe, which was in the BBC GoodFood Australia magazine. The recipe can be found here. I put the mix into mini cupcake holders.

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Viola. Perfect mouthfuls for the hungry kids. And healthy too! You can cut down on the sugar, but will need the honey to help stick everything together.

Hope these recipes give you some ideas for some really simple recipes! This momma ain’t got so much time to cook too elaborate meals!

Bar-bie-que

filled swiss brown mushrooms

filled swiss brown mushrooms

it’s been a while since I had a last bbq, think the last one being in July. And even then..fellow SAHM, D, and I swore off bbqs for a long while. Haha..seriously I think it is the lack of enthusiastic participants which made it hard for us to enjoy. Baah.

This time round, I suggested a bbq with my cousins. I was craving sausages, onions, red meat..etc. The works. It helped that my cousins were interested in more not-so-local kind of bbq. Of course we needed the stingrays, sotongs and satays. But we were cool without the chicken wings and hot dogs. We preferred the more gourmet kind of sausages, oh us young people with atas tastebuds. =P

Yours truly was in charge of marinating the meats and making a salad with some dressing on the side. Here was what I prepped:

1) chicken kebabs with morrocan seasoning
2) chicken kebabs marinated with olive oil & thyme (I forgot about the lemon juice..dammit)
3) beef eye round kebabs with salt & coarse ground black pepper
4) beef sukiyaki slices marinated with garlic, dried rosemary & olive oil
5) beef yakiniku slices marinated with salt & coarse ground black pepper
6) pork belly sukiyaki slices marinated in a bulgogi marinade
7) pork belly sukiyaki slices marinated in a kimchi marinade
8) mesclun lettuce, baby spinach & butterhead lettuce salad with pistachio, avocado & dried cranberries
9) balsamic vinegar & olive oil salad dressing
10) honey mustard & herb salad dressing
11) swiss brown mushrooms topped with garlic, mozarella cheese and chopped fresh italian parsley.

Phew. It took me two days to do all of that stuff, buying the groceries, marinating and skewering. I wish I took a picture of all that food..haha. And mind you, this was only what I prepped. There were also other food prepped by other cousins (or their moms..-_-” haha). The two things that caused me some grief was searching for a kimchi marinade recipe and a honey mustard and herb dressing that I would be happy with. See..I had a really really really good honey mustard & herb salad dressing when we were holidaying in Houston, TX. The recipe I was searching for had to be close enough to that taste..or what I remembered was that taste. Guess this salad dressing was good enough was my family was raving about it. It was still a tad tart for me, and I probably should have added a bit more honey and dijon mustard. Otherwise, it was still pretty good!

Here are the recipes for the both as adapted from their respective websites:

Kimchi meat marinade by sportsglutton

Ingredients

fresh kimchi (cabbage based)
1/4 cup rice wine vinegar
2 tsp Korean hot pepper paste (gochu-jang)
1tbsp + 1tsp honey
1/2 juice of a lemon

Note: I did not add the lemon juice as I felt that the vinegar would have made the marinade tart enough. Also I added the kimchi when I was bbqing the pork belly slices on a tray rather than marinating it together.

Raw Honey Mustard Herb by Sara of Me, Redone

Ingredients

2 tbsp dijon mustard
1 tbsp raw honey
1 tsp Herbes de Provence (I used 1 tsp dried thyme & about 3-4 sprigs of fresh italian parsley)
1/2 cup white wine vinegar
1.5 cups extra virgin olive oil (I used normal olive oil)
1 pinch of salt
1 pinch of pepper

duck day

Totally ducked out. Yup, I reckon I overdid the duck today, with duck soup and pan-fried duck breasts with an awesome sauce.

And I am exhausted. It is one of those days where..I am tired, lethargic, don’t feel so good, and I think my right eye is kinda bruising from one of the random many headbutts I received from Ollie whilst co-sleeping. And one of those days we run out of 五香卷 *gaaaasp!* So off it was to the market to grab some ingredients and breakfast before heading home to do the rolls.

It was one of those days where I felt I was constantly picking up toys after toys, books after books and foam alphabets..urggh. Didn’t help that I had family coming over tonight so I had to make sure the house was in some kind of decent condition. Can’t have family thinking I am a lazy bum at home, can I? Not that they do..but yeah.

Anyhoos..I leave you today with the soup of the day, 雪黎炖鸭汤 / Double-boiled Snow Pear with Duck Soup, and the duck dish, pan-fried duck breast.

雪黎炖鸭汤 / Double-boiled Snow Pear with Duck Soup (adapted from Xin Flavours, No.4, Mar-Apr 2011)

Ingredients

1/4 duck
1 snow pear
8g bei qi (I used about 4 pcs)
20g huai shan (Chinese yam)
8g wolfberries
1.2l water
salt to taste

1. Remove skin of duck and cut into chunks. Blanch and set aside. (As with the other soups I cook, I don’t blanch the meat and just throw everything in frozen. I also did not remove the skin of the duck, and got a slightly more oily soup).

2. Cut snow pear into 4 pieces. Set aside.

3. Add bei qi, huai shan and wolfberries in a double boil pot. Add duck meat, snow pear, water and seasoning. Cover and double boil for 2 hours.*

*Anyone would be hard pressed to find a pot that can fit into another pot to double boil. I did not double boil the soup and used a claypot. Worked fine. =)

Pan-fried Duck Breast (adapted from Food & Travel magazine, Feb 2010)

pan-fried duck breast

pan-fried duck breast

Ingredients

2 pcs duck breast fillets
2 cloves garlic, crushed
2 tbsp oyster sauce
3 stalks fresh coriander leaves, chopped finely
2 tbsp dark soy sauce
2 tbsp honey
1 tsp ground black pepper
1/2 cup water

1. In a non-stick pan, dry-fry the duck breasts for 5 minutes on each side. The meat will render out its own fat.

2. When most of the fat is rendered, remove duck breasts from the pan and set aside.

3. Remove half of the fat from the pan.

4. Add garlic and saute for 5 minutes. Then add oyster sauce, coriander leaves, dark soy sauce, honey and water.

5. Simmer for 3 minutes, then add black pepper.

6. Return duck breasts to the pan and cook for 10 minutes, until the sauce thickens and reduces by half.

7. To serve, slice duck and pour the remaining sauce over.

I have a love-hate relationship with dark soy sauce, because there are two kinds in Singapore: the syrupy kind and the fluid kind. And whenever a recipe calls for dark soy sauce, I am in a conundrum as to which kind I should use. For 三杯鸡, I discovered that using the syrupy kind worked really well and gave me the kind of consistency I wanted for the dish, meaning lesser water. So I am guessing, where the dish needs to have a thickened kind of sauce/gravy, the syrupy kind should be use to reduce the amount of liquid in the dish; where more liquid is required, then I should use the fluid kind. In this case, I should have used the syrupy dark sauce sauce so I would have lesser sauce in my dish.

Who would have thought soy sauce would be so complicated. *grumbles*