Cornflake Crusted Tilapia

 

Cornflake Crusted Tilapia
Created by Jenn's Food Journey
- Serves 2 -

Ingredients:
2 Tilapia fillets
salt and pepper
2-3 teaspoons mayonnaise
3 Tablespoons Corn Flakes
1 Tablespoons Panko breadcrumbs
1 garlic clove, finely minced

For the sauce - (optional)
1 teaspoon honey
1 teaspoon Dijon mustard
3 Tablespoons mayonnaise
pinch of white pepper and salt

Directions:
Preheat oven to 400 degrees. Season the tilapia on both sides with salt and pepper and place in a baking dish that has been sprayed with non-stick cooking spray. Mix together the Corn Flakes, Panko and garlic. Evenly spread the mayo over the top of both fillets and top with the Corn Flakes mixture. Bake for 15-20 minutes or until the fish flakes easily with a fork. Remove from oven and allow to cool for 3 minutes before serving.

Meanwhile, in a small bowl, mix together all ingredients for the sauce until well combined. Serve with fish and enjoy!

 

 

 

http://jennsfoodjourney.blogspot.sg/2012/12/cornflake-crusted-tilapia.html

 

 

 

 

Baked Lemon Tilapia with Herb Butter

Baked Lemon Tilapia with Herb Butter
Created by Jenn's Food Journey
- Serves 2 -

Ingredients:
1 Lemon, sliced in half
2 Tilapia fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 Tablespoons unsalted butter, room temperature
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives

Directions:
Thinly slice one half of the lemon into 4 slices. Zest and juice the remaining half of lemon. In a small bowl, mix together the salt, pepper and paprika; set aside.

Meanwhile, in a small bowl, mix together the butter and remaining lemon juice. Stir in the chopped herbs and lemon zest. Season with a pinch of salt. Cover and refrigerate until ready to use.

Preheat oven to 400 degrees F. Spray a baking dish with non-stick spray and place the lemon slices on the bottom. Rinse fillets and pat dry with a paper towel. Place on top of the lemon slices. Drizzle half of the lemon juice and sprinkle the seasoning mix evenly over each piece of fish. Place in oven and bake for 15-18 minutes or until the fish flakes easily with a fork. Top with a dollop of butter and serve immediately. Enjoy1



http://jennsfoodjourney.blogspot.sg/

Oven Grilled Winglet with Fermented Beancurd 腐乳烤鸡翼

 

Ingredients:

• 8 Chicken Winglets or other parts
• 3 tablespoon of sauce from Fermented Beancurd
• 1 piece of Fermented Beancurd
• 1 tablespoon Sugar

How to do it:

1. Smashed fermented beancurd and mix with the sauce.
2. Add in the sugar and mix well.
3. Marinate winglet with the mixture for at least an hour.
   Grill in the oven at 220C for 25 minutes.
4. Serve give lime if you like.

Note:
If you want a more intense flavour, bring reserve to a simmer and use that to bast the winglet inbetween grilling.
 

http://wokkingmum.blogspot.sg/2012/07/oven-grilled-winglet-with-fermented.html



 

KCA (Korean-Chinese-American) finger-licking ribs

KCA Finger-Licking Ribs
Serves 3-4

Ingredients
2kg pork ribs (baby back or spareribs work well)

For the marinade2 tablespoons light soy sauce
2 tablespoons Shaoshing wine (or dry sherry in a pinch)
2 tablespoons agave nectar (or honey)
6 cloves garlic, finely minced
1 tablespoon toasted sesame oil

For the glaze
1-2 tablespoons hoisin sauce
1 tablespoon agave nectar (or honey)
1 teaspoon chili powder for those who like it hot (optional)

Directions
1. Combine all marinade ingredients in a freezer bag, put in the ribs, massage to make sure ribs are well-coated and let sit for at least a few hours or even overnight, turning the ribs every so often to ensure they are evenly marinated.

2. When ready to cook, preheat oven to 150°C. Dump the ribs and marinade into an oven pan, top up with enough water to cover the ribs ¾ way, cover tightly with foil and cook for an hour or until ribs are tender.

3. Combine glaze ingredients in a small bowl and get a brush ready.

4. At the end of the cooking time, remove the ribs from the cooking liquid and place the ribs on a foil-lined tray. Turn the oven up to grill. Brush the pork with the sweetened hoisin sauce and put under the grill until the ribs start to char and look sticky. You may want to brush the ribs a couple of times for more intense flavour.

5. Remove carefully from the oven, cut the slabs into individual ribs and serve with lots of napkins!
Note: If you want to do all of this on an outdoor barbecue, you can cook the ribs over low heat after removing from the marinade. Or just use the grill to cook them at the end, at step 4.
And if you like a lot of sauce with your ribs, feel free to cook the marinade liquid down till it is very reduced and syrupy.


http://chubbyhubby.net/recipes/ribs/#more-2252

Tom-Yum Chicken

 

- kaffir lime leaves -

 

 

Tom-Yum Chicken Recipe
5-6 large chicken drumsticks with thigh(skinned)
Ingredients for marinade:
2 tbsp Tom-Yum Paste (I use Peace Brand, I've tried and it's excellent!)8-10 shallots (skinned)
5 clove garlics (skinned)3 red chillies (seeded, cut into smaller pieces)
4-5 small hot chillies/cili padi (I omit this, my kids can't take it too spicy)
4 pieces kaffir leaves (cut into smaller pieces)2 tbsp honey
some salt

 

For Garnishing:

lemon (cut into wedges)some mints leaves

Method:Wash chicken, remove skin and all the excessive fat. Use knife to cut few lines on it for better marinade.
Blend all the marinade ingredients until fine and in paste form. **Do not add water when blending them.Rub the ground ingredients on chicken and marinate for at least 2 hours or preferably over night.
Preheated oven at 200c, wrap the chicken seperately with aluminium foil (can line it with a piece of banana leaves if you want-optional) and bake for 30-35 mins.
Serve warm with steamed rice or we can just eat the chicken alone.

Note: ***Adjust the flavour according to your own preference and it's also depend on brand of Tom-Yum paste used. When the chicken is cooked, there will be some chicken juice inside the aluminium foil. **Don't throw that away, that's the best Tom-Yum soup you can ever have!

 

 

http://cookingcrave.blogspot.sg/2009/07/tom-yum-chicken.html

 

 

 

 

 

Oven baked fish fingers

RECIPE FOR OVEN BAKED FISH FINGERS
Source: Adapted and modified from You Can Cook (A step by step cookbook for kids) by Annabel Karmel and Annabel Karmel Family Cookbook.

Ingredients:
380g skinless fish fillets (such as sole, flounder, tilapia or other firm white fish) [note 1]
5 tbsp plain flour
1 large egg, beaten
20g dried breadcrumbs (normal)
20g panko breadcrumbs (Japanese breadcrumbs), refer to photo at the right [note 4]
20g Parmesan cheese, freshly grated
1 tsp garlic powder
¼ tsp paprika
Pinch of salt
Dash of freshly ground black pepper

Methods:

1. Preheat oven to 200°C.
2. Pat the fish dry with paper towels and cut into strips (1/2 inch thick x ¾ inch width). Season with salt and pepper.
3. Set up your assemble line. Get ready with 3 bowls (even plates or small pan sheets are possible) which are large enough for coating the strips.
4. The first one is for flour.
5. The second one (preferably use bowl) is for egg. Crack an egg and whisk well. You may want to add a little bit (eg ¼ tsp) of milk or water to dilute the beaten egg.
6. The third one is for breadcrumb mixture. Mix breadcrumbs, Parmersan cheese, paprika, garlic powder and black pepper together.
7. Toss each strip in the flour and shake off any excess. To minimize any messiness, continue for the remaining strips before moving on to the next step.
8. Next, dip the strip into the egg mixture and allow extra egg liquid to drip back into the bowl.
9. Then coat the strip with the breadcrumb mixture. Slightly press the strip into the crumbs to make sure it is well coated. Let it stand for 5-10 minutes. It will help the coating adhere to the strip better.
10. Prepare a baking sheet (I lined it with non-stick parchment paper but it’s optional). Brush/ spray some oil on the sheet/paper.
11. Arrange strips in a single layer on the prepared baking tray. Drizzle or spray some oil over the strips.
12. Bake for 8-10 minutes or until the crumbs are golden brown and the fish is cooked through (eg flakes easily). Turning halfway through. Adjust the baking time according to the thickness of your fillet. Do not overcook the fish as it will be dry and hard.
13. Transfer to serving plates and allow it to cool a little before serving.
14. Best to dip in some sauce such as ketchup, sweet chilli sauce or tartar sauce.

Notes:

1. Instead of strips, you may also cut them into the size of mini nugget.
2. You may not use all of the coating, but having more will make your work easier.
3. Use either a pair of tongs or clean hands to coat the fish.
4. Crushed cornflakes or cream crackers also make a good coating. Wrap them in a tea towel or put them in a plastic bag. Then, smash up until fine, breaking up any big bits up with your hands. Alternatively, you may use only normal breadcrumbs.
5. For kids who are not ready for paprika and garlic powder, you can omit them. It works equally well too.
6. If you don’t have oven, you can pan-fry these fish fingers too. Heat oil in a non-stick pan over medium heat, pan fry the fish fingers for 1½ to 2 minutes on each side until golden and the fish is cooked. Drain on kitchen paper and allow to cool a little before serving.

http://food-4tots.com/2011/08/10/oven-baked-fish-fingers/2/

Oven baked fries

RECIPE FOR OVEN BAKED FRIES
Source: Adapted and modified from The Purple Foodie
Ingredients:
3 medium sized russet potatoes (170g each)

          Seasonings:
          1 tsp coarse sea salt (or substitute with ½ tsp korsher sea salt or table salt)
          ½ tsp garlic powder
          ¼ tsp freshly ground black pepper
          ¼ tsp paprika (refer to photo)
          2 cloves garlic
          4 tbsp extra light olive oil

Methods:

1. Peel and mince garlic. Heat up oil slightly in a small saucepan and add in garlic. Under medium heat, stir garlic occasionally until it is fragrant and the oil is infused with garlic smell, about 1 minute. Filter out the garlic.
2. Wash and cut potatoes lengthwise into even sized wedges (refer to note 1). Soak into water for 5 minutes to prevent them from turning dark. Rinse and pat dry with kitchen roll. Place on a steaming plate, cover with an aluminum foil and steam for 10-15 minutes (refer to note 2).
3. Preheat oven to 220°C.
4. Line a baking tray with non stick baking paper/ parchment paper. Brush some garlic infused oil on the paper.
5. Combine salt, pepper, paprika, garlic powder and garlic infused oil in a mixing bowl. Add in the steamed wedges and toss well to coat. (refer to note 3 and 4).
6. Arrange wedges in a single layer on the prepared baking tray. Bake for 30-40 minutes at 220°C until golden brown and crisp. Flip halfway through cooking. Rotate the baking tray once to ensure even browning. (refer to note 6).
7. After baking, transfer the fries to a kitchen roll lined plate to absorb the grease. Serve warm with dipping sauce.

Notes:

1. For medium sized potatoes (about 170g), cut into 6 wedges.
2. Lay the wedges on a single layer on the steaming plate. I took a shortcut by stacking up the wedges on the stainless steel plate (as shown in the photo) and later realized that some parts were not properly steamed. Lesson learnt! If you stack up the wedges, remember to rearrange them halfway during steaming.
3. Use your hands to toss for even distribution of the seasonings. Of course, wash your hands before doing this step. Nobody likes germs!
4. If the steamed wedges are wet, pat dry with kitchen roll before tossing.
5. Do not discard your cooked garlic. It can be used for other cooking purposes like stir-fry or pasta dish.
6. I put my wedges with skin facing bottom. Then I just rotated the baking tray 180 degrees without having to flip the wedges. Alternatively, you can lay the wedges on a single layer and flip once with a tong.
7. You can experiment with chilli powder or hot paprika if you want to have more kicks for these fries.
8. For kids who are not ready for paprika and garlic powder, you can omit them. It works equally well too.

http://food-4tots.com/2010/07/26/oven-baked-fries/2/

Oven Baked Cornflake Crusted Chicken Fingers

Ingredients:

2 pieces chicken breast - cut into long strips
3 cups cornflakes cereal (crushed) – I used Special K
3 tbsp parmesan cheese

Marinate:

1/2 cup plain yogurt
1 tsp paprika
1/2 tsp pepper
1/4 tsp salt
1/2 tsp garlic powder

 

Method:
1. Marinate the chicken and set it aside in the fridge for half an hour.

2. Line a baking sheet with aluminum foil. Brush some olive oil on the baking sheet. Pre-heat the oven to 375 degree F.

3. Crush the cornflakes roughly. Add in the parmesan cheese. Mix well. Coat the chicken pieces with the cornflake mixture. Press it slightly.

4. Place the chicken on the baking sheet; lightly drizzle a bit of olive oil on top of the chicken strips. Bake for 20 - 25 minutes or until the chicken is cooked through and brown. Serve warm with your favorite dipping sauce.

http://www.mykitchensnippets.com/2012/07/oven-baked-cornflakes-crusted-chicken.html

Pandan Chicken

Ingredients for Pandan Chicken (Serves 3-4)

300-400g boneless skinless chicken thighs, or chicken breast

1 tbsp of minced ginger

1 tbsp finely minced garlic

1/2 tbsp fish sauce

1 tbsp light soy sauce

1 tbsp palm or light brown sugar

1/2 tsp of tumeric powder

pandan leaves (soaked in clean water for at least an hour)

Method:

• Cut the chicken into pieces of about 1.5 to 2 inches cube/size. 
• In a large mixing bowl, add in all the ingredients except the pandan leaves and the chicken pieces, mix well.
• Marinate the chicken for at least for an hour or overnight in the fridge.
• Preheat the oven to 200C. Remove the pandan leaves from the water.
• Wrap the chicken pieces in the pandan leaves and secure it with a toothpick. Repeat till all the chicken pieces has been wrapped up.
• 
• Bake in the oven for 18-20 minutes till clear juices oozes out and the pandan leaves turn brown.
• Once cooked, remove from oven and serve while still warm.

http://honeybeesweets88.blogspot.sg/2013/01/pandan-chicken-revisited.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+HoneyBeeSweets+(Honey+Bee+Sweets)&m=1

Macaroni Gratin

Macaroni Gratin

Serves 6-8

Base
450 g	elbow macaroni
120 g	lightly smoked slab bacon, cut into 1/4-inch dice
2 tablespoons	olive oil
White sauces
60 g	Butter
60 g	all-purpose flour
5 cups	whole milk
40 g	grated Parmesan cheese
80 g	grated Gruyère cheese
1½ teaspoons	salt
½ teaspoon	Pepper
Topping
60 g (or enough to cover the top)	grated Gruyère cheese

Method

1. Preheat the oven to 400°F (200°C).

2. Cook the macaroni according to the directions on the package. Drain, toss with the olive oil, and set aside in a large mixing bowl.

3. Add the bacon to a small skillet and sauté over medium heat until brown but not crisp, about 10 minutes. Drain on paper towels and add to the cooked macaroni.

4. In a medium saucepan, bring the milk just to a foamy boil, then reduce the heat to very low to keep warm.

5. In another saucepan, melt the butter over medium heat. When the foam subsides, remove from the heat. Whisk in the flour and continue stirring until a smooth, pale roux has formed. Return the saucepan to medium heat and, while still whisking steadily, begin ladling the hot milk into the roux, 1 cup at a time, completely incorporating each cup before adding the next. After all the milk has been added, continue to whisk until the sauce thickens and bubbles gently, about 2 minutes. Add the Parmesan, Gruyère, and the salt and pepper, and stir until the cheese has completely melted.

6. Pour the sauce over the macaroni, mix thoroughly, and pour into a buttered 10 X 14-inch gratin dish, sprinkle the Gruyère on top. Bake in the oven for 25-30 minutes, until the top is golden and crunchy.

http://dailydelicious.blogspot.sg/2008/04/macaroni-gratin.html

Lemon and Rosemary Roast Chicken

 

Ingredients:

1 medium-size chicken

2 teaspoons fine sea salt

2 teaspoons freshly grounded black pepper

1 teaspoon dried mixed herbs

2 teaspoons fresh, finely chopped rosemary (or use 1 teaspoon dried rosemary)

½ kg potatoes

1 lemon

Method:

Grate zest of the lemon in a bowl. Add salt, pepper, mixed herbs, rosemary and mix well. Set aside.

Wash, clean and pat the chicken dry (very dry) with paper towels all over, including the cavity. Rub the seasoning mixture over the chicken and inside the cavity. With fingertips, gently separate the skin from the meat of the chicken breast and push some seasoning mixture under the skin. Leave the chicken to marinate for at least 4 hours or up to 24 hours.

Remove chicken from fridge and let it rest in room temperature for at least 30 mins so that it will cook evenly. Brush melted butter (or olive oil) all over the chicken.

Peel and cut the potatoes into halves or quarters. Put them into a pot of water with a pinch of salt together with the whole lemon. Bring to a boil and continue to cook for about 10 minutes. Drain and allow to steam dry for 1 minute. Return the potatoes to the same pot. Toss the potatoes with some salt, freshly grounded black pepper and a little olive oil. Do this while the potatoes are still hot so their outsides get chuffed up and fluffy.

While the lemon is still hot, carefully pierce it with the tip of a sharp knife about 10 times. Stuff the lemon inside the cavity of the chicken.

Put the potatoes in a roasting pan. Tuck the wings underneath the chicken and place it breast side up, on the potatoes. Cook in preheated oven at 200 degC for around 40 - 45 minutes or until the skin is nicely browned. Turn the chicken over and roast for a further 30 minutes or until the skin is browned. Turn the chicken breast side up again and roast for another 10 - 15 mins until the chicken is done and the potatoes are nice and golden. To test whether the chicken is done, pierce the tip of a knife near the joint between the drumstick and the thigh. The juices should run clear (not pink), if it is still pink, cook the chicken a little longer. Carefully remove the lemon from the cavity. Let the chicken rest for 10 minutes before serving. This allows the juices to settle and the chicken will be much more succulent.

 

http://happyhomebaking.blogspot.com/2009/05/oven-roasted-chicken.html

 

Baked Potato Skins “Pepperoni Pizza”

Baked Potato Skins “Pepperoni Pizza”

Ingredients

Baked Potato Skins
4 Medium Size Russet Potatoes, scrubbed
Olive Oil
Sea Salt

Pepperoni Pizza
1 Cup Thick Pasta or Pizza Sauce (store-bought, any flavor)

About 1 ½ Cups Shredded Mozzarella Cheese
16 Slices of Pepperoni

Freshly Ground Black Pepper



Method



Preheat the oven to 400˚F/200˚C.

Baked Potato Skins: Place the potatoes on a large baking tray. Bake the potatoes for 40 to 50 minutes, or until softened. Remove from the oven and let the potatoes cool slightly.

Cut each potato in half and scoop out the flesh and leaving about ¼ inch of the potato skin.

 Brush the potato inside out with olive oil and season with sea salt. Then bake in the oven for about 8 to 10 minutes on each side until they are crisp. Remove from the oven and let cool.

Fill about 2 Tbsp of pasta or pizza sauce, top-up with mozzarella cheese, (as much as you like), freshly ground black pepper and pepperoni.

 Place the potato skins on a baking sheet, and bake for about 15 to 16 minutes, or until the cheese has melted. Serve warm or at room temperature.

Makes 8 Potato Skins-“Pepperoni Pizza”


http://www.seasaltwithfood.com/2012/01/baked-potato-skins-pepperoni-pizza.html

Shrimp Scampi

Shrimp Scampi

Ingredients
1 lb Shelled White Shrimps,rinsed and patted dry with paper towel
1 ½ tsp Chili Flakes
6 Cloves Garlic, chopped
Zest of 1 Large Lemon
3 Tbsp Chopped Flat-leaf Parsley
1 Tbsp Breadcrumbs
8 Tbsp Extra-Virgin Olive Oil
Sea Salt
Freshly Ground Black Pepper
3 Tbsp Unsalted Butter
1 Box of Pasta (454 g), cook as per manufacturer’s instruction
Lemon Wedges

Method
Preheat the oven to 450˚F.

Pour the olive oil in a large baking dish. Place in the oven for about 6 to 8 minutes or until the oil is hot.

Meanwhile, in a large bowl combine the shrimps, chili flakes, garlic, lemon zest, parsley, breadcrumbs, olive oil, sea salt, pepper, and mix well.

Remove the baking dish from the oven and carefully place the shrimp mixtures in the hot oil, and top with butter. Return to the oven and bake for another 5 to 6 minutes or until the prawns are just cook. If you are serving with pasta, then mix in the cooked pasta and season with lemon juice, sea salt, pepper, and top with additional parsley. Serve warm.

 

 

http://www.seasaltwithfood.com/2012/12/shrimp-scampi.html

 

 

Quick & Easy Egg Tarts

Ingredients for Egg Custard: (makes 6, 3" Tarts)

15g Caster Sugar
40ml Water
1 Large Egg
20ml Fresh Milk
1 Teaspoon Condensed Milk

Method:

1. Boil water with sugar till melted and keep aside till cool. (you can dissolved the sugar in hot boiling water too)
2. Crack the egg in a small mixing bowl, add in fresh milk and condensed milk then gently stir with a whisk till well mixed.(becareful not to over whisk)
3. Add in cooled sugar syrup and stir well.
4. Sift the entire mixture through finest sieve twice to get ride of any egg clusters.
5. Carefully fill the prepared tart shells with egg mixture till the rim.
6. Bake in preheat 140 degree oven for about 20 minutes or till egg custard achieve the pudding like texture.

Note:

~ The Egg Custard recipe is adapted and modify from Tale of Crumbs, original recipe HERE.

~ You can use any Shortcrust Dough recipe for this egg tart shells. I use the remanding dough from my pineapple tarts dough.

Ingredients Pastry Dough:

150g Plain Flour
20g Milk Powder
1/2 Tablespoon Icing Sugar
125g Cold Butter, cubed
1/2 Egg Yolk, lightly beaten
1/4 Teaspoon Vanilla Essence

Method:

1. Sieve flour, milk powder and icing sugar in a mixing bowl.
2. Rub in butter until mixture resembles breadcrumbs. (must be fast or else the butter will melt and the dough will became very soft)
3. Beat in the egg yolk and essence.
4. Mix well to form a dough. Place in a plastic bag and chill in the refrigerator for 30 minutes.
5. Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds to fix the tart cases.
6. Gently press the dough into the tart case and trim away any excess, chilled the prepared cases for another 5 minutes in the fridge.
7. Use a fork to prick some holes on the pastry shell before putting the tart case into the preheated 160 degree oven.
8. Bake tart shells on middle rack for 10 minutes or till slightly brown, remove and cool the shells for about 10 minutes before filling it with the prepared egg custard.


If you prefer to make these egg tarts in a much hassle free way, you can always purchase those ready-made shortcrust pastry from any local supermarket. Cut and fix them into the tart cases and go ahead with the egg custard preparation and you would enjoy fresh and pipping hot delicious egg tarts in less than 30 minutes.


http://ellenaguan.blogspot.sg/2011/02/quick-easy-egg-tarts.html