Thursday, May 31, 2012

Herb Crusted Chicken

  I was hesitating of making herb crusted chicken because I thought how odd could the taste be. But after I tasted it, man it's damn good! Even someone like my sister who usually hates herb LOVES it! And, my mom gave me thumbs up too.. As for my dad, he had nothing to say, he usually trying to point out flawes of my food because he doesn't into western food (what to do? >.< he isn't an adaptable person), but not this time haha~ I guess this one suits my dad's taste though it was herby)

  I first saw this from a cookbook I have bought, and also from FoodWishes' Broiled Herb Crusted Salmon. So I differed the recipe a bit. I think you can visit the link(http://foodwishes.blogspot.com/2012/01/broiled-herb-crusted-salmon-stop.html) from FoodWishes to see the recipe or the others Chef John have. Or you can watch the video from there below:


Wednesday, May 30, 2012

Food of May

Busy month it is, May. Exams for 2 weeks =.= that made me lazy and sluggish to do anything, therefore I cook only a few and didn't write a new post. Other than that, I was also stomachache (Argh.. that made me puke=.=) and the following days I gone sick and headache, was that xxxxing coincident or what? Only 4 special dish I made(T.T), see pictures at below :)






It's Lasagna, it's nothing new, but it was for my mom, at Mother's Day! I added more ingredients in it, like mushroom, 2 kind of ground which were meat pork and beef, and I blend the tomato with garlic and shallots.














This is much different, and I still don't know what for its name though. It was also for my mom, at the next day of Mother's Day.
As for the recipe, I'll post it later.

















Herb Crusted Chicken, I like this one, my family loves its, and even those who hate herbs will loves it. I'll write more about it soon.














Meatball Patties Alfredo, the last I made in May. This one is really good, it is chicken. Also, I will think about making beef meatball patties for next time.

Tuesday, May 8, 2012

Steamed Stuffed Chicken~

  I got this recipe from a cookbook and I winged and mashed up the recipe with the ingredients I had, I made it Bigger! It is a very interesting dish~ I had never seen this dish until now >w< It is French-style cooking "en papillote", means "Cooked in paper". It is to keeps the meat (usually use fish) nice and moist by steaming it in its own juices.


Steamed Stuffed Chicken
Ingredients:
2 chicken breasts
2 tbsp butter, softened
¼ celery, finely chopped
2 -3 baby carrot, finely chopped
1 small shallot, finely chopped
1 small fresh chile, seeded and chopped
Salt & black pepper, to taste

Directions:
1.      Mix butter with celery, carrot, shallot and chile in a small mixing bowl.
2.      Cut a deep slash into the side of chicken breast to form a pocket.
3.      Spoon half of the mixture into the pocket and place on a big square of baking parchment.
4.      Season to taste with salt and pepper, then bring together 2 opposite sides of the paper on top, folding over to seal firmly. Twist the ends to seal.
5.      Steam for 15-20 minutes, until the chicken is done.

Wednesday, May 2, 2012

Fried Pork with Leeks

  Another late post~ XD "Fried Pork with Leeks", I improvised my parent's recipe. They usually made "Sautéed Pork with Leeks" which was the pork didn't fried. By the way, I dim fried the pork instead of deep fried, it's up to you how to cook it.


Fried Pork with Leeks
Ingredients:
4 tbsp vegetable oil
1lb lean pork, cut into chunks
2 leeks, chopped
2 cloves garlic, minced
Salt & pepper to taste
1 cup flour
1 tbsp mixed Italian herbs

Directions:
1.      Mix flour with herbs.
2.      Pat dries the pork chunks and season well with salt and pepper. And then coat it by rolling in the flour.
3.      Heat oil on a skillet with medium high heat, fry the pork for about 5 minutes for each side or until it turns golden.
4.      Remove the pork onto a plate to set aside.
5.      Pour off the excess oil, and then add leeks to sauté for a few minutes.
6.      Dump in the garlic and season with salt and pepper, and taste it.
7.      Pour back the pork into the skillet, and sauté for awhile.