CHICKEN AND ZUCCHINI ROLLS

Don't know what to cook with the chicken thigh you bought? Why not try this simple baked chicken and zucchini rolls.

CHICKEN AND ZUCCHINI ROLLS

Ingredients

3 chicken thigh (deboned)

1 zucchini

1 carrot

Marinate ingredients

2 tbsp curry powder

2 tbsp soya sauce

2 tbsp Lea & Perrin sauce

1 tbsp garlic powder

Dipping sauce

2 tbsp mayonnaise 

1 tbsp chopped zucchini

1 tbsp chopped carrot

Honey for glazing

Methods

1. Marinate chicken thigh with the marinate ingredients for 3 hours or overnight.

2. Cut zucchini into long strips  and julienne the carrot.

3. Place the marinated chicken thigh on chopping board skin facing down. Place some carrot julienne 

    on the meat and top with zucchini. Roll up the chicken thigh and secure with toothpicks.

4. Place the the rolls in a baking dish.(Brush some oil on the baking dish).

5. Bake in the preheated oven for 30 minutes. Baste with honey half way through the baking time.

6. Prepare the dipping sauce by mixing 2 tbsp of mayonnaise with 1 tbsp of chopped zucchini and 

    carrot.

   Marinate chicken thigh with the marinate ingredients for 3 hours or overnight.

  

    Cut zucchini into long strips  and julienne the carrot.

 

   

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Place the marinated chicken thigh on chopping board skin facing down. Place some carrot julienne 

    on the meat and top with zucchini

   

    Roll up the chicken thigh and secure with toothpicks.

    

    Brush some oil on a baking dish

    

   

    Bake for 30 minutes

   Baste with some honey after 15 minutes of baking

  

  

    Prepare the sauce

    

    Chopped zucchini and carrot

    Stir in 2 tbsp of mayonnaise 

   The dipping sauce is ready

   

  After 30 minutes.....

   Remove toothpick before cutting ...

  

   

   Decorate in whatever way you want

   Serve with dipping sauce or chillie sauce.

    

  

  

   

  Hope you like my post today. Happy cooking and enjoy eating.

   From Kim....

BAKED TOMYAM PANDAN CHICKEN

Wrote this recipe many many years ago.  Sent the recipe to  a local newspaper  ( News Strait times  ).to take part in the 'Win A Corning Recipe Contest ' held by Life & Times. I managed to find the old newspaper cutting which has turned yellowish It was in 1996. Oh! History. The standard of  entries was very high according to Betty Yew, Life & Times food columnist , cookbook writer and  judge for this contest. I was surprised that my recipe was in the top ten list. I was rewarded with 6-pc Corning ware set. Corning Singapore was the sponsor for this contest.  Love to use Corning ware for my cooking. It is a versatile cookware. It can withstand sudden heat change, from freezer straight to oven or stove top and to the dining table.

BAKED TOMYAM PANDAN CHICKEN

 

   Ingredient

   6 pieces of drumstick or 1 chicken cut into big pieces 

   1 grated coconut

   15 pieces of pandan leaves

   2 Tomyam cubes 

   Blended ingredient

   20 shallots

   3 pips garlics

   2 slices ginger

   10 dried chillies

    3 stalk lemon grass

    4 tbsp oil

     Seasoning

    1 tsp salt

    1 tsp sugar

     

     Method

    

     1. Wash, clean the chicken and marinate  chicken with 1 TOMYAM cube for 1 hour.

     2. Make one bowl of coconut milk from half grated coconut. Fry the other half portion until golden 

         brown to into kerisik.

     3. Heat up 4 tbsp of oil in a Corning pot and fry the blended ingredients until aromatic. Put in the 

         drumstick / chicken pieces and fry the chicken flesh changes color. Put in coconut milk, tomyam 

         cube and kerisik  and let it for another 10 minutes.

     4. Trim pandan leaves to line the base of another Corning casserole.

     5. Arranged the partially cooked chicken pieces / drumsticks in the casserole and bake in a 

         preheated oven for  half an hour. Baste chicken pieces with the gravy half way through the 

         baking time.

     6. Simmer the remaining gravy until thick.

     7. Serve chicken with the gravy.

      Marinate the chicken for 1 hour with a piece of TOMYAM cube

      

     Line the corining casserole with pandan leaves

  Arrange partially cooked chicken in Corning casserole

   

  Bake in preheated oven

  

   Could smell the aroma of pandan leaves after 15 minutes. Take out and baste with gravy.

   It was done after half and hour

   I decorated it with pandan leaves ..

    

  My reward... 6-pc Corning ware

   

  

   

   

   

   

   Hope you like my post today. Happy cooking and enjoy eating. Cheers and have a nice day.

   Luv from Kim.....

  

  

  

     

      

 

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HUAT KUIH(STEAMED RICE FLOUR CUPCAKES)

Made this easy HUAT KUIH again this morning for prayers.. Only four ingredients are needed.

HUAT KUIH

Ingredients

180 g of rice flour

60 g of icing sugar

150 ml of water

1packet of Eno salt

Method

1. Heat up a steamer  with the cupcake liners inside until fast boiling.

2. Mix flour icing sugar and water together until no lump.

3. Mix in Eno salt plus a drop if coloring .

4. Scoop batter into the cupcake liners.

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 Only thesis four ingredients

    Hope you like my post today.  Cheers and have a nice day.

    Luv from Kim

AIRFRIED ORANGE CHICKEN CHOP

Sharing today is frying chicken without using oil. Well one may asks how to use air to fry your food! An air fryer is a fryer that uses hot air to cook the kind of meals that would traditionally be dunked in a lot of hot oil. It uses a grill and a fan to blast very hot air around food at high speeds. The hot air helps to cook the food with minimal amount of oil. It is an excellent fryer for a modern kitchen. Your kitchen won't get oily. Less cleaning for you.

AIRFRIED ORANGE CHICKEN CHOP

Ingredients

3 whole chicken legs(thigh) without bone.

4 pieces of cream cracker 

100 g of all purpose flour

1 egg

50 ml of milk

3 oranges

1 tsp of grated orange peel

5tbsp of mayonnaise

Seasoning 

1 tsp of five spice powder

1 tbsp of garlic powder

3 tbsp of soya sauce

 Method

1. Season chicken with seasoning ingredients for half an hour.

2.  Mix beaten egg and milk.

3. Soak chicken in the milk and egg mixture for half an hour.

4. Crush cream cracker until fine and mix with flour. Add in orange peel and mix well.

5. Coat chicken with the flour mixture.

6. Arrange chicken on the basket in the air fryer.

7. Air fry for 25 minutes.

8. For the sauce mix chopped orange with 5tbsp of mayonnaise.

{\rtf1\ansi\ansicpg1252 {\fonttbl\f0\fswiss\fcharset0 Helvetica;} {\colortbl;\red255\green255\blue255;\red0\green0\blue0;\red255\green255\blue255;} \deftab720 \pard\pardeftab720\sl280\partightenfactor0 \f0\fs36 \cf2 \cb3 \expnd0\expndtw0\kerning0 \outl0\strokewidth0 \strokec2 } 9. Serve with cut orange and the sauce.

Soak chicken in the milk and egg mixture for half an hour.

    Cream cracker

Crush with a rolling pin in a plastic bag

    Mix 100g of flour with the crushed cracker

  Add in orange peel

  Coat chicken with the flour mixture

     Arrange chicken on air fryer

   Chicken is ready after 25 minutes

    Hope you like my post today. Happy cooking and enjoy eating.