Dashingdiva's Blog

Just another WordPress.com weblog

chick chick soup May 14, 2011

Filed under: baking,chicken — dashingdiva @ 1:52 pm

As an extension to the chick chick pie recipe, making a hearty nourishing cream of chicken soup is very much the same. The only major difference is that I’ve substituted the cream with milk….I’m a slave to my waistline, you see…. so my master says no to cream but feel free to indulge for a richer & more “campbell soup” tasting version.

Ingredients

50g butter (i tried to swap this with olive oil for a less fattening version, DON’T! It didn’t work. Unfortunately, like my waistline, it needs FAT for the thickening effect.)

3 celery stalks, finely chopped

1 leek, sliced thinly (only use the white part)

1/3 cup plain flour

2.5-3 cups chicken stock (just use 1 cube of the knorr chicken stock would do)

150ml cream or milk

1 carrot diced into small cubes/slices

500g roast chicken meat chopped (shortcut hint: use the ready roasted chicken from the supermarkets)

1 sprig of thyme or rosemary (add this in if you have them, if not, don’t worry, it’s not the end of the world. It does add a nice herby zing to the soup)

Method:

1. Melt butter in large saucepan on medium flame. Cook carrots, celery & leek until it softens (5-7mins).

2. Add in the Thyme/Rosemary

3. Add flour and cook for 2 mins stirring to make a paste. Gradually stir in stock & milk. Tip: Adjust the amount of stock/milk according to how thick you like your soup.

4. Stir in chicken & mushrooms. Season with salt & pepper.

5. Reduce heat to medium low. Cover n lightly simmer for 5 mins.

6. Serve with crusty bread.

Tip: Store leftovers in the fridge/freezer. It thickens considerably so you can use them to quickly whip up a chick chick pie!

 

Butter chicken – Indian Comfort Food March 25, 2011

Filed under: chicken — dashingdiva @ 8:31 am
Tags: , ,

With the summer coming to an end, the weather’s becoming colder and more rainy (rain sucks, it makes me moody). As temperature drops, the desire for steamy hot, rich comfort food becomes almost overwhelming. The angel in me demands that i stick with the healthy soups but the devil in me is shouting BUTTER CHICKEN!!

I almost deleted this recipe from my recipe folder but the devil (as usual) won in the end.

So here it is, immortalized in this blog as a sinful reminder that you just have to let go once in awhile. To appease my diet conscience, I’ll just delude myself into thinking that it’s actually healthy (yea right) since it uses yogurt…but hmm, how do i get past the fact that the key ingredient is BUTTER?!

 

 

 

 

Butter Chicken Recipe

image & recipe from Rasa Malaysia

Ingredients:

500 grams boneless chicken, cut into 1-inch cubes
juice of 1 lemon
salt and red chili powder, to taste
1 cup yogurt
2 tsp ginger
2 tsp garlic
1 1/2 tbs tandoori masala
3 tbs butter
2 cardamoms
1 cinnamon stick
2 cloves
4 medium ripe tomatoes, blended
1 tbs tomato paste
1 tsp garam masala
1 tbs honey
1 tbs dried fenugreek leaves
250 ml thick cream
extra butter or coriander to garnish

Method:

Marinate the chicken cubes in lemon juice, salt, chili powder, yogurt, ginger, garlic and tandoori powder for at least half an hour. Overnight is best. Preheat the oven to the highest grill setting. Place the chicken on a baking tray closest to the grill and grill for at least 10 minutes on each side or until cooked. Allow the chicken to cook until it JUST starts to char.

To prepare the gravy, heat and melt the butter. Add to it the the cardamoms, cinnamon sticks and cloves. Stir fry for a minute before adding the tomatoes and tomato paste, Let this simmer on low to medium heat, half covered, for about 15-20 minutes. You will notice the gravy thicken and the oil will form a film on top. If the gravy is too thick, you can add a small amount of water. Add the rest of the ingredients as well as the grilled chicken and simmer for another 15 minutes. Garnish with butter or coriander.

 

Chick chick pie August 21, 2010

Filed under: baking,chicken — dashingdiva @ 12:02 pm
Tags: , , ,

This pie is so simple to make yet so delicious it’s ridiculous. The photo below is evidence of just that as it was made by a certain ms wilopo, who claims to be completely clueless when it comes to cooking. So if mel can do it, so can you!

Try it, you won’t regret it!

chicken pot pie

(recipe adapted from Good Food Australia)

Ingredients

50g butter (shortcut hint: it’s about 1/4 of a standard 250g block of butter so no need to take out the scales to weigh it)

3 celery stalks, finely chopped

2 leeks, sliced thinly (only use the white part)

1/3 cup plain flour

1.5 cups chicken stock (just used 1 cube of the knorr chicken stock would do)

200ml cream

200g button mushrooms

750g roast chicken meat chopped (shortcut hint: we used the ready roasted chicken from the supermarkets)

375g frozen pastry thawd (shortcut hint: buy the ready rolled ones)

1 egg yolk, lighly whisked

Method:

1. Preheat oven to 200C or 180C fan.

2. Melt butter in large saucepan on medium flame. Cook celery & leek until it softens (5-7mins).

3 Add flour and cook for 2 mins stirring to make a paste. Gradually stir in stock & cream. Bring to boil. Reduce heat to medium low. Cover n lightly simmer for 5 mins. Remove from heat.

4. Stir in chicken & mushrooms. Season with salt & pepper.

5. Spoon chicken mixture into a oven proof dish. Top with pastry and crimp edges to seal (dab a little water along the edges).

6. Cut a 1cm slit in centre of pastry lid. Brushed whisked egg over pastry.

7. Bake for 40mins till golden.

5.

 

Comfort Food made with love May 4, 2010

Filed under: chicken — dashingdiva @ 6:26 am
Tags: , , ,

I recently heard a lady say “I don’t cook. Hardly step into the kitchen, i don’t even know how to fry an egg!” Perhaps some women see cooking as a demeaning domestic act of submission but I see cooking in a more wholesome light.

I’m not saying everyone has to be a gourmet chef but to me, cooking  stems from a natural desire to nourish yourself and a way to show love to your family & friends, a way of bringing people together. Almost everyone would have fond memories of your favourite dish and very often made by your mother or grandma. For me, growing up with a nonya grandma, food & cooking was a way of life. She brought up her children by selling home-made curry powder which she would painstakingly grind/blend from scratch. My fondest childhood memory was helping her seal the curry powder packets by melting it gently over a candle flame. It would be just us, sitting on the kitchen floor, doing just that. Life was so simple then.

I grew to love & respect food, not just from restaurants but more so the food lovingly prepared by love ones. When a mother cooks for a child, it originates from the very basic maternal instinct to nourish. A mother cooking for her child, a wife making dinner for her husband, a grandma making chicken porridge for her sick grandchild, preparing a meal is like saying “i love you” on a daily basis and that is, to me, the essence of cooking.

The comfort food of my childhood was Chicken Curry. I regret not have learnt how to make them from my poh poh (who was famous for her curries!) so I’ve to make do with finding one on the net. The recipe below looks pretty decent and would give it a go if I can find the ingredients here in Sydney.

Photo & recipe from  http://rasamalaysia.com/chicken-curry-recipe/

Chicken Curry Recipe

Ingredients:

1 1/2 lb boneless chicken thigh and/or breast (cut into small cubes/pieces)
2 lemon grass (cut into 4-inch lengths, use only the white part, pounded)
6-8 pieces kaffir lime leaves
1 cup coconut milk
1 tablespoon lime juice
Salt to taste

Spice Paste:

1 1/2 inch galangal
1/2 lb fresh red chili (seeded and sliced)
5 shallots (sliced)
1 inch ginger
6 candlenuts (soaked in warm water)
1/2 inch fresh turmeric
1/4 teaspoon belacan (fermented shrimp paste)

Method:

  1. Blend all spice paste ingredients to a very fine paste.
  2. Heat up some cooking oil in a work and stir-fry paste until aromatic or a thin layer of oil rises to the top.
  3. Add chicken and continue stirring until it’s almost cooked.
  4. Add the coconut milk and continue to simmer for another 15-20 minutes, over low heat.
  5. Add salt to taste and serve hot.

Cook’s Notes:

Eat it with loads of french loaves warmed slightly in the oven. Heaven!

 

Comfort food made with love

Filed under: chicken — dashingdiva @ 6:15 am
Tags: , ,

I recently heard a lady say “I don’t cook. Hardly step into the kitchen, i don’t even know how to fry an egg!” Perhaps some women see cooking as a demeaning domestic act of submission but I see cooking in a more wholesome light.

I’m not saying everyone has to be a gourmet chef but to me, cooking  stems from a natural desire to nourish yourself and a way to show love to your family & friends, a way of bringing people together. Almost everyone would have fond memories of your favourite dish and very often made by your mother’s or grandma. For me, growing up with a nonya grandma, food was a way of life. She brought up her children by selling home-made curry powder which she would painstakingly grind from scratch. My fondest childhood memory was helping her seal the curry powder packets by melting it gently over a candle flame. It would be just us, sitting on the kitchen floor, doing just that.

I grew to love & respect food, not just from restaurants but more so the food lovingly prepared by love ones. When a mother cooks for a child, it originates from the very basic maternal instinct to nourish. A mother cooking for her child, a wife making dinner for her husband, a grandma making chicken porridge for her sick grandchild, preparing a meal is like saying “i love you” on a daily basis and that is, to me, the essence of cooking.

The comfort food of my childhood was Chicken Curry. I regret not have learnt how to make them from my poh poh (who was famous for her curries!) so I’ve to make do with finding one on the net. The recipe below looks pretty decent and would give it a go if I can find the ingredients here in Sydney.

Photo & recipe from  http://rasamalaysia.com/chicken-curry-recipe/

Chicken Curry Recipe

Ingredients:

1 1/2 lb boneless chicken thigh and/or breast (cut into small cubes/pieces)
2 lemon grass (cut into 4-inch lengths, use only the white part, pounded)
6-8 pieces kaffir lime leaves
1 cup coconut milk
1 tablespoon lime juice
Salt to taste

Spice Paste:

1 1/2 inch galangal
1/2 lb fresh red chili (seeded and sliced)
5 shallots (sliced)
1 inch ginger
6 candlenuts (soaked in warm water)
1/2 inch fresh turmeric
1/4 teaspoon belacan (fermented shrimp paste)

Method:

  1. Blend all spice paste ingredients to a very fine paste.
  2. Heat up some cooking oil in a work and stir-fry paste until aromatic or a thin layer of oil rises to the top.
  3. Add chicken and continue stirring until it’s almost cooked.
  4. Add the coconut milk and continue to simmer for another 15-20 minutes, over low heat.
  5. Add salt to taste and serve hot.

Cook’s Notes:

Eat it with loads of french loaves warmed slightly in the oven. Heaven!