Seasaltwithfood

Hey, Super Bowl Weekend! Is it time for pub grub? Okay, this is an easy chicken dish recipe. No fuss and taste great too. I'm using the Extra-Hot Peri-Peri Sauce. So spicy and they goes really well with some cold beers! Enjoy :) Chicken Drummets With Peri-Peri Sauce (Printable Recipe) Ingredients 1 lb Chicken Drummets 1 Bottle (125 ml) Peri-Peri Sauce (Extra Hot or any kind) 1 Tbsp Olive Oil 1 tsp Sea Salt Some Freshly Ground Black Pepper Some Lime Juice Method Preheat oven to 200˚C. Lightly oil a baking tray. Marinate the chicken drummets with sea salt, olive oil and black pepper. Bake the chicken for about 15 minutes. Baste the chicken with Peri-Peri sauce. Repeat the basting every 5 minutes until the chicken are cooked. (25 to 30 minutes) Squeeze some lime juice over the chicken and serve immediately.

This muffin recipe is adapted from Baking With Julia cookbook and written by Dorie Greenspan. I like the lightness of the muffin and the smell of the fresh blueberries. And surprisingly not too sweet! I guess you'll see me posting more recipes from this cookbook. So, watch out for them :) Blueberry Muffins Ingredients 1 3/4 cups Cake Flour 2 tsp Baking Soda 1 tsp Cream Of Tartar 1 tsp Sea Salt 1 pint Fresh Blueberries 3/4 cup Milk 1/4 cup Sour Cream 1 stick (4 ounces) Unsalted Butter, at room temperature 2/3 Sugar 1 Large Egg, at room temperature 1 Large Egg Yolk, at room temperature Method Position a rack in the center of the oven and preheat the oven to 400˚F. Butter or spray 18 muffin cups or line them with paper bake cups. (These muffins are best made in standard tins in which the cups are 2 1/2 inches in diameter.) If you have 2 muffin tins with 12 cups, fill the 6 cups that will be empty in one of the tins with water - this will help the muffins bake evenly. Mixing the Batter

Hey, it's snowing again! I thought I wont see any more snow until next winter. (Apart from the mountain, of course!) I guess I have a reason not to hit the gym today, blame the snow! Ha! Well, have anyone tried cooking long beans? I have a few recipes to share. Today, I'm posting one of my favorite and they are very easy to prepare. So, do try the recipe :) Fried Egg With Long Beans Ingredients 100 g of Peeled Prawns, diced 200 g Long Beans, diced 1 Red Chili, thinly sliced 2 cloves Garlic, chopped 4 Eggs, lightly beaten with some Ground White Pepper 1 tsp Soy Sauce 1 Tbsp Peanut Oil Sea Salt to taste Method Cook the garlic with oil in a low heat until fragrant. Set aside. On moderate heat, cook the prawns briefly. Then mix in the long beans, red chili, soy sauce and give it a quick stir and toss in the garlic. Then add the lightly beaten eggs and continue cooking until the eggs are set. Serve immediately.

Well, after two straight day of having Hot Pot, I have decided to have something simple today, fried rice with herbal soup. For the fried rice I'm using some salted fish and beans sprouts. They were delicious! Anyway, back to the Hot Pot, last Saturday we were invited to a Chinese New Year Pot Luck gathering. We had a great time catching up with some friends. The gathering was hosted by Mark and Jess and if guys do read this post, thanks for your hospitality and we truly enjoyed our time at your place :) Fried Rice With Bean Sprouts Ingredients 5 cups of Cooked Cooled Rice 2 cups of Beans Sprouts, heads and roots off 3 Eggs, lightly beaten 30 g Good quality Salted Fish, thinly sliced, soaked and drained 1 Tbsp Soy Sauce 3 cloves Garlic, chopped 2 stalks Scallions, chopped 3 Tbsp Peanut Oil Ground White Pepper Sea Salt to taste Method In a moderate heat, deep-fried the salted fish with a Tbsp of oil. Cook until they are lightly brown and crispy. Set aside. Using the same oil, lower

Kuih Kapit or Love Letters are popular during the Chinese New Year. They were made using a special mold and cook on charcoal. The best Kuih Kapit are supposed to be thin and crispy. I'm using the Scandinavian KrumKake mold. The mold is usually used to bake thin round cakes and shape into cone and fill them with cream or other fillings. They can be eaten plain too. The mold in general is similar to Kuih kapit mold because they use the same ingredients except for the fat content in Kuih Kapit is coconut milk. If you are familiar with Kuih Kapit, I would say the thickness of the cookie is double with the KrumKake mold. Okay, here is the recipe. Kuih Kapit Ingredients 3 Large Eggs 120 g Sugar 250 ml Coconut Milk 150 g Rice Flour, sifted 60 g All-Purpose Flour, sifted 30 g Corn Flour, sifted 120 ml Water Method Combine the eggs and sugar and mix well. Then add the coconut milk and mix further. Then stir in the flours and strain the batter. Brush the mold with oil. Put 1 1/2 Tbs

This cookie or I should say cake because they tasted more like cake and are quite similar to Madeline too. The Kuih Bahulu was baked in a heavy Tea Cake pan instead of the traditional cast iron mold. Kuih Bahulu Ingredients 6 Large Eggs 160 g Sugar 1 tsp Vanilla Extract 200 g Pastry Flour or Cake Flour, sifted 2 Tbsp Corn Flour, sifted 1/2 tsp Baking Powder, sifted A pinch of Sea salt Method Preheat the oven to 180˚C and lightly grease the baking tray. Combine the flours, baking powder and sea salt and set aside. In a large bowl, whisk the eggs and sugar until pale in color. Then add the vanilla extract and continue whisking for a couple of minutes. Fold in the sifted flours and baking powder gently until well combine. Fill the batter onto the mold and bake for about 15 minutes or until they are light golden brown in color. Lift the cake out with a thin skewer or toothpick and let it cool completely and store in an airtight container.

This is a delicious Chicken With Roasted Coriander In A Coconut Curry Sauce. ( Dakshini murgh ) I have made them earlier with the Cauliflower With Potatoes that I have posted earlier. They compliments well together and great with steamed rice! The recipe is adapted from the same cookbook from Madhur Jaffrey's. Chicken With Roasted Coriander In A Coconut Curry Sauce Ingredients 3 Tbsp Coriander Seeds 1/4 tsp Fenugreek Seeds 2 tsp Black Peppercorns 6 Tbsp Vegetable Oil 1 tsp Black Mustard Seeds 5 cm (2 inch) Cinnamon Stick 1.5 kg (3 1/2 lb) Chicken pieces, skinned and cut into small serving portions 2 medium-sized Onions, peeled and cut into fine half-rings 4-5 cloves of Garlic, peeled and cut into fine slivers 1 tsp peeled, very finely grated fresh Ginger 100-150 g (4-5 oz) Tomatoes, finely chopped 1/2 tsp Ground Turmeric 1 tsp Cayenne Pepper 1 1/2 tsp Sea Salt 1 Tbsp Lemon Juice One 400 g (14 oz) can of Coconut Milk 2 fresh, hot Green Chilies, split in half, lengthwise Metho

Okay, here is the recipe for my Pineapple Tarts. This one is the hardest to make! Maybe not that hard but rather time consuming but worth the effort! I know, I don't have any artistic skill but they still turn out well, just not great! LOL! Do try made the pineapple tarts. Pineapple Tarts Ingredients Pineapple Jam 3 Ripe Pineapples, skin and cut into chunks 200 g to 350 g Sugar (adjust accordingly) 2 cloves 5 cm Cinnamon Stick 3 Pandanus leaves, cleaned and knotted 80 g Golden Syrup Method Blend the pineapple chunks in a blender or a food processor. Then pour into a sieve and drain off some of the juice. Place the pineapple, sugar, cloves, cinnamon stick and pandanus leaves in a heavy bottom saucepan and cook over a low heat. Adjust the sugar accordingly. Stir frequently until the jams are slightly thick and add in the golden syrup. Then cook until the jam is thick and glossy. Remove from the heat and set aside to cool. Then roll the pineapple jam into a small cherry sized balls. P

No time to cook dinner? Try this pasta dish! Simple, delicious and ready in less than 25 minutes! Spaghetti With Garlic And Olive Oil Ingredients 400 g Dried Spaghetti 6 Cloves Garlic, chopped 3 Bird's Eye Chilies, chopped 1 Lemon, juiced 3 Tbsp Chopped Parsley 1 cup Grape Tomatoes, halved 200 ml Extra Virgin Olive Oil Some Freshly Ground Black Pepper Sea Salt to taste Method In a large pot with salted boiling water, cook the spaghetti according to the manufacturer instructions or until they are al dente. Meanwhile, with a large saucepan on low heat, add the olive oil and cook the garlic until golden in color. Then add the chilies and cook for another minute. Turn the heat on medium, toss in the tomatoes, parsley and stir briefly. Whisk in the lemon juice and season with sea salt and black pepper. Drain the pasta and mix into the garlic oil and combine well. Serve immediately.

It's cookie time! I have baked some cookies for the coming Chinese New Year. This is the easiest one to make. They are scrumptious and addictive too!

The good old Egg Sandwich with a little bit of twist! I have top some sprouts and they are really good! I love sprouts on my sandwich and salad too. Don't you just love the crunchiness of sprouts when biting into the sandwich? I know I love them. :) Egg Sandwiches (Printable Recipe) Ingredients 5 Large Eggs 4 to 5 Tbsp Mayonnaise 3 Tbsp Lemon Juice 3 Tbsp Finely Chopped Parsley 60 g Alfalfa Sprouts Sea Salt to taste Some Freshly Ground Black Pepper 1 Loaf of sliced Bread Method Cook the eggs in boiling water for about 4 minutes. Drain, peel and set aside. In a medium bowl, mash eggs and add the mayonnaise, lemon juice, parsley, sea salt and black pepper. Combine well. To serve, spread some egg filling over the bread and then the sprouts. Top with another piece of bread. Trim the crusts off and cut into half. Serve immediately.

This is another popular snack in Malaysia and a wonderful recipe on using over ripe bananas. I have added some ground almond into the batter. Well, I just wanted some nutty taste in it. Here is the recipe. Kuih Kodok (Deep Fried Banana Fritters) Ingredients 500 g Bananas, peeled 200 g All Purpose Flour, sifted 5 Tbsp Ground Almond 4 Tbsp Sugar 1 Egg, lightly beaten Oil for deep-frying Method Mash the bananas. Then add the flour, ground almond, sugar and egg. Combine well and set the batter aside for 1/2 an hour. Heat the oil over moderate heat. Scoop some batter with a spoon and deep-fry the batter until golden brown. Drain on paper towel. Serve warm or at room temperature.

Okay, I simply love this Cauliflower with potatoes combination. ( Phool gobi aur aloo ki bhaji ) This is another easy to prepare dish at home and they goes really well with some curry and steamed rice. The recipe is adapted from Madhur Jaffrey's Indian Cooking. Cauliflower With Potatoes Ingredients 225 g (8 oz) Potatoes 1 Medium-Sized Cauliflower (about 450 g/ 1 lb florets) 5 Tbsp Vegetable Oil 1 tsp Cumin Seeds 1 tsp Ground Cumin 1/2 tsp Ground Coriander 1/4 tsp Ground Turmeric 1/4 tsp Cayenne Pepper 1/2 - 1 Fresh, Hot Green Chili, very finely chopped 1/2 tsp Ground, Roasted Cumin Seeds 1 tsp Sea Salt Freshly Ground Black Pepper Method Boil the potatoes and allow them to cool completely. (Day-old cooked potatoes that have been refrigerated work very well for this dish.) Peel the potatoes and cut them into 2 cm (3/4 inch) dice. Break up the cauliflower into chunky florets, that are about 4 cm (1 1/2 inches) across at the head and about 4 cm 1 1/2 inches) long. Soak the florets in

This is an example of simple stir-frying vegetables at home. My style of cooking dishes that requires quick stir-frying with high heat will never fail me. Always begin with a low heat when cooking the garlic or shallots and remove them and mix in again later. This way, you will never burn your garlic or shallots and the oil would be fragrant too! Your vegetables or dishes will always turns out perfect! In fact the same method are use for all my fried rice, like the Pineapple Fried Rice . Stir-Fry Bok Choy Ingredients 600 to 700 g Bok Choy 3 Cloves Garlic, thinly sliced 1 Tbsp Oyster Sauce 1 Tbsp Peanut Oil 3 to 4 Tbsp Chicken Stock or Water Sea Salt to taste Method Cleaned and cut the bok choy into small size. Leave whole or halved if they are small. Heat the oil and cook the garlic in a low heat until translucent. Set the garlic aside. Turn the heat on high and add the bok choy and give it a quick stir. Then add the garlic, oyster sauce, chicken stock or water and season with sea salt

Well, if you like cinnamon rolls, you should try to bake these buns instead. They were really, really good! I actually prefer them than the cinnamon rolls. This is yet another great recipe from Tessa Kiros. In fact, I'm going to bake them again, like today! Cinnamon And Cardamom Buns Ingredients Bun Dough 250 ml (1 cup) Tepid Milk 100 g ( 3 1/2 oz) Caster (Superfine) Sugar 25 g (1 oz) Fresh Yeast 1 Egg, lightly beaten 125 g ( 4 1/2 oz) Butter, softened 2 tsp Ground Cardamom 1 tsp Salt 650 g ( 5 1/4 cups) Cake Flour or Plain (All-Purpose) Flour Cinnamon Butter 2 tsp Ground Cinnamon 50 g ( 1 3/4 oz) Caster (Superfine) Sugar, plus 1 Tbsp for sprinkling 80 g ( 2 3/4 oz) Butter, softened 1 Egg, lightly beaten Method Put the milk and sugar in a bowl and crumble in the yeast. Leave it for 10 minutes, or until the yeast begins to activate. Add the egg, butter, cardamom and salt and mix in. Add the flour, bit by bit, mixing it in with a wooden spoon until you need to use your hands, and the

This is a spicy sambal dish that goes very well with some steamed rice. I cooked the sambal with some Petai or also known as Stink Bean, Bitter Bean and Sataw. I know the fact that many people disliked the petai bean. The taste I would describe, kind of peculiar to others but I like them. In fact my kids liked them too!

This tofu dish is very easy to prepare and it’s healthy too. Tofu or Bean curd is very versatile, there are so many ways to enjoy the healthy goodness of tofu. This is just an example of a simple home cooked tofu dish. Well, not exactly "cooked"; but, just simply add some oil and soy sauce, sprinkle with some scallions and you are all set! :-) Chilled Tofu With Soy Sauce Ingredients 1 packet of chilled Soft Tofu, drained 2 1/2 Tbsp Soy Sauce 2 Tbsp Peanut Oil 3 Shallots, sliced 2 stalks Scallions, chopped Method In a small saucepan, fry the shallots with peanut oil until golden brown in color. Remove the shallots and place them on top of the tofu. Turn the heat off and pour in the soy sauce into the oil and let it sizzle for a while. Pour the oil and soy mixture on top of the tofu and sprinkle with some scallions. Serve immediately.

Pomegranate is one of my favorite fruits but not for my kids. They seem to think why would someone wanted to eat "seeds"! I have tried convinced them to like pomegranate earlier but with no luck until last evening. Okay, I know how much they love my Rose Water agar-agar that I often make for them. So, I was thinking why not adding some sweet and juicy pomegranate in the agar-agar? The result? Well, I'm proud to say that I did it! My kids are into pomegranate now! LOL! Anyway, I find that the combination of Rose Water really compliments well with pomegranate. The agar-agar is very refreshing with a hint of sweet rose aroma. Pomegranate Agar-Agar Ingredients 1 Packet 42.5 g (1.5 oz) Agar-Agar 12 cups of Water 200 g Sugar 5 Tbsp Rose Water 2 drops of Red Coloring 3 Pandanus Leaves, cleaned and knotted 2 Pomegranate, peeled Method In a large pot, boil the agar-agar and pandanus leaves with water. Let is simmer for about 15 minutes. Then add sugar and stir until both the agar-

These ribs are lips smacking good! The recipe is from one of the many cookbooks by Tessa Kiros. Great cookbook! In fact, I've ordered another book by her and just have the confirmation from Amazon! The book has been shipped and it's on the way to my house. Yay! Okay, according to the recipes, the ribs are best cooked over a barbeque but; it's winter! I can't possible stand outside and do my grilling at this time of year. So, I have used my trusted oven instead and they still come out perfect! Barbecued Spare Ribs Ingredients 85 g (3 oz) Butter 1 Onion, minced in a processor or very finely chopped 250 ml (1 cup) Tomato Ketchup 2 Tbsp Worcestershire Sauce 2 Tbsp Apple Cider Vinegar 4 Tbsp Brown Sugar 80 ml (1/3 cup) Lemon Juice 80 ml (1/3 cup) Runny Honey 1 kg (2 lb 4 oz) Baby-Back Pork Ribs, halved horizontally if large Method Heat the butter in a wide non-stick saucepan and saute the onion over gentle heat until softened but not browned. Add the rest of the ingredients

How about some scrumptious arrowroot chips for a change? They tasted just like potato chips but sweeter. They are also known as Arrowhead . Anyway, I won't be posting any recipe today. Basically, all you need is to peel and slice the arrowroot and soaked them in water. Drained and fry them in a low heat oil. That's it!  Well, I would like to suggest using a mandoline to do the slicing and remember to fry in small batches and drain well.

I almost forgot to post about the chocolate tart that I made during the New Years Eve. Anyway, this recipe was adapted from one of the Jamie Oliver cookbooks. I did not use the recipe for the tart shells. I have used the tart shell recipes from the Lemon Tartlets. Chocolate Tart Ingredients 1 tart shell, bake blind 1 cup plus 6 Tbsp Heavy Cream 2 Level Tbsp Sugar A pinch of Salt 1/2 cup Butter, softened 1 lb Bittersweet Chocolate, broken up Scant 1/2 cup Cold Milk Unsweetened Cocoa Powder for dusting Method Place the cream, sugar and pinch of salt in a pan and bring to a boil. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny. Sometimes this mixture looks it has separated. Allow to cool down a bit more and whisk in a little extra cold milk until smooth. Scrape all the mixture into the cooked and cooled pastry shell with a spat