Category / Poultry
Here’s a simple mushroom chicken with oyster sauce recipe that allows you to whip up a comfort dish within 15 minutes or so. Ingredients are pretty simple and straight forward, so is the cooking method, do disregard the cooking wine if you want to have it the halal way.
ingredients – chicken, oyster sauce, mushroom, garlic, ginger etc
Ingredients (fit for 2 pax):
- 3 tablespoon oyster sauce, 3 tablespoon cooking wine, mix in bowl
- 1 inch ginger, sliced
- 3 cloves of garlic
- 1 onion, quartered
- a handful of mushroom
- salt and pepper to taste
- 3 tablespoon cooking oil
always start with garlic and ginger
- heat up cooking oil and fry garlic & ginger till fragrant
- add chicken and fry till surface is brown (a couple minutes usually)
- add rest of the ingredients, stir fry
- cover up for steaming action for 4-5 minutes
- serve when hot!
end result is a plate of comfort food
This is a pretty simple recipe, and you can also substitute chicken with other white meat as well. I’d usually have this with some chili padi and soya sauce, but whatever rocks your boat!
When it comes to steaks, quality of cut is often directly correlated with satisfaction in eating them, and unfortunately, so is the asking price. To “solve” this problem, sous vide is often the most recommended solution – cook the beef in a slow and controlled temperature, and you’ll get almost any cut to be tender.
Sounds good, right? But here’s the catch – sous vide machines can be very pricey, and I’m not about to spend upwards of RM 1,000 – 2,000 without really knowing what I get myself into.
Enter McGyver inspired cooler-box sous vide solution. (well, I actually read this from another website)
all you need is a thermometer and a cooler box
For this method, you only need the following 3 crucial items
- cooler box
- ziplock bag (freezer type recommended as they’re usually stronger)
- cooking thermometer
Now let’s look at how to make your own sous vide beef & chicken.
sous vide steak, medium rare, done in an hour or so
- season your meat with salt and pepper, or any other desired seasoning
- place them in zip lock bags
- prepare hot water 2-3 Celsius above your desired internal temperature for the meat (example: slightly less than 60 C for medium rare beef, 75-80 Celsius for chicken)
- lower the meat-bags and shake off excess air pockets before zip locking it
- monitor every half an hour, if temperature drop below desired level, add hot water to bring it up
- let the meat cook for an hour or two, depending on the thickness
sous vide chicken breast is surprisingly good on salad
- use the thermometer to ensure that internal meat temperature is appropriate
- for beef, heat up skillet (I use an IKEA one) to high temperature, then sear for a minute on each side before serving, a blow torch will do similar wonder for chicken breasts
- add your side dishes, and eat away!
The results we got were amazing. Relatively cheap cuts of grass fed beef had the texture not entirely unlike tenderloin, and for the first time in my life, I actually enjoyed chicken breasts as it came out succulent and moist.
Will do it again!
When I was a student in the States years ago, I remember one of the things we always struggle to find when it comes to cooking ingredients is santan, or coconut milk.
I mean, if you’re a Malaysian, you got to have curry, and to make curry and a host of other Malaysian dishes, santan is often a key ingredients. Back in the days, we had to substitute santan with milk, so you can imagine how happy I would have been if I had access to something like S&P Santan instant coconut cream powder back then.
S&P Santan and other FFM’s sponsored products at the cooking workshop
A couple weeks ago, I was invited to attend the I love S&P Santan Cooking Workshop with Chef Andri to check out some of the products from S&P Industries as well as getting our hands wet at the kitchen learning from the good chef in making three different dishes.
Lex from KampungBoyCityGal and I are in the same team
A little bit on S&P Industries Sdn Bhd.
S&P Industries is the pioneer in coconut milk powder manufacturing in Malaysia since 1983 and is the world’s largest producer of coconut milk powder with distributions to more than 40 countries.
Their Santan Instant Coconut Milk Powder is made 100% from fresh coconut, does not have preservative or artificial coloring.
The coconut milk powder comes in 50 gram sachets in original, omega, & pandan. They also have coconut milk coming in 200 ml and 1 liter packs.
working on our first appetizer dish
We had a lot of fun at FFM Marketing’s kitchen with the lively Chef Andri showing off his three recipes – an appetizer, a main dish, and a dessert.
I really liked how versatile the coconut cream powder was, it is very easy and convenient to use compared to traditional method. Simply add in the powder while cooking and let it dissolve. The S&P Sejati Desiccated Coconut also came in very handy for making desserts and other dishes, the longer shell life is most helpful too.
With Lex from KampungBoyCityGal as my partner (we called our team Kampung Utara), we competed with other teams in creating these dishes, and although we did not win, I think we can claim that we made some of the best looking dishes among the contestants. If you aren’t the best, try to look the best, right?
I also like the choice of venue, the FFM cooking facility located at Sungai Buloh is really well equipped. In fact we were the first group of people to get to use it. The venue is open to rental too, do contact firstname.lastname@example.org or 03-61457888 for inquiries.
The recipes from Chef Andri are shared below so you can give them a try at home.
For more information on S&P Santan, check out www.spfood.com and www.facebook.com/SPISantan
here’s our spinach broccoli coconut soup (nice plating?)
Spinach Broccoli Coconut Soup
- 50 gram fresh baby spinach
- 100 gram fresh brocolli, cut into florets
- 25 gram butter
- 1/2 red bombay onion, chopped
- 2 nos garlic, crushed
- 2 cups vegetable stock
- 50 gram S&P Santan Instant Coconut Cream Powder
- pinch of salt, pinch of nutmeg powder, pinch of white pepper powder
- Rinse fresh baby spinach leaves, shaking off excess water. Melt butter in large sauce pan t medium heat. Add onion and garlic, saute for 3 mins of until tender.
- Add vegetable stock, let boil and add broccoli. Put heat at low temperature and simmer for 3 mins or until broccoli is tender. Add fresh baby spinach and cook till just soft. Let cool for a while.
- Using a food processor, process soup until smooth. Return soup to sauce pan and place over medium heat.
- Add S&P Santan Instant Coconut Cream Powder, nutmeg powder, and white pepper. Bring to gentle simmer. Ladle into cups and served with Massimo Wheat Germ garlic bread.
baked cajun chicken wings, with S&P Pandan Santan Coconut Cream Powder
Baked Cajun Chicken Wings
- 3 pairs of chicken wings
- 1 teaspoon Krystal Pure Sunflower Oil
- 2 teaspoon cajun spice
- 1 teaspoon chopped fresh curry leaves
- pinch of salt
Coconut Pandan Cheese Sauce:
- 1 tablespoon butter
- 1 tablespoon Blue Key Superfine Flour
- 2 cups vegetable stock
- 50 gram S&P Pandan Santan Coconut Cream Powder
- 2 tablespoon grated cheddar cheese
- pinch of nutmeg powder, pinch of salt
Garnishing: 1 tablesppon grated parmesan cheese (sprinkle)
- Clean chicken wings and marinate, keep chill for 30 minutes
- Meanwhile, preheat sauce pan with low to medium heat and put in butter. Let it melt and add Blue Key Superfine Flour. Mix well with a balloon whisk until smooth.
- Add in vegetable stock, whisk well and add in S&P Pandan Santan Coconut Cream Powder, whisk until warm but not boiled.
- Add in nutmeg powder, grated cheddar cheese and grated parmesan cheese, stir well until thicken. Turn off heat and put aside.
- Preheat oven to 170C and preheat frying pan with medium heat and seaf the marinated wings until golden brown.
- Put seared wings on oven tray and bake for 15 mins.
- Spread coconut pandan cheese sauce on plate and arrange the baked wings, sprinkle grated parmesan cheese on top.
Cavendish coconut fritters, with S&P Santan Sejati desiccated coconut
Cavendish Coconut Fritters
- 1 Cavendish banana, peeled and sliced to 3
- 2 cups Seri Murni Cooking Oil for deep frying
- 1 cup Blue Key Self Rising Flour
- 1/4 teaspoon bicarbonate of soda powder
- 1 cup soda water
- 1 cup S&P Santan Sejati Desiccated Coconut
- 1 cup Blue Key Superfine Flour
- 1/2 cup brown sugar
- 1 tablespoon cooking cream
- 50 gram butter
- 1 drop Star Brand Artificial Banana Flavor
- fresh mint leaves
- toasted dessicated coconut-sprinkle
- vanilla ice-cream to serve
- Preheat sauce pan at medium heat to make caramel sauce, stir the sugar, cream and butter, stir well for 4-5 minutes for until smooth. Then drop Star Brand Artificial Banana Flavour and stir well.
- Sift the Blue Key Self Raising Flour and bicarbonate of soda into a bowl. Whisk in soda water until smooth.
- Spread S&P Santan Sejati Desiccated Coconut and Blue Key Superfine Flour over separate plates.
- Preheat saucepan at medium heat with Seri Murni Cooking Oil. Roll 3 pieces of banana in flour and shake off excess. use bamboo stick and dip in batter, then roll in desiccated coconut to coat.
- Carefully add to the oil. Cook for 1-2 minutes or until golden. Transfer to a plate lined with paper towel.
- Spread the caramel sauce over a serving plate and arrange the fried bananas, put vanilla ice cream at side and garnish with fresh mint leaves and sprinkle toasted desiccated coconut.
Do you love cooking and have some awesome recipes to share? You might even get to win cool prizes!
Just share your very own recipes using S&P Santan products and stand a chance to win attractive prizes.
Head on to S&P Santan Facebook Page to find out more.
A couple weekends ago Haze and I spent a better part of our afternoon reorganising the kitchen, throwing out expired stuff, rearranging condiments, sauces, and figuring out where is the optimum places to put pots and pans.
After all the hard work, I had to test run the new and improved cooking environment, so I thought I’d try my hands on a homemade roast chicken.
This recipe is inspired by the version of roast chicken at Graze KL Hilton I tried last year.
the ingredients – chicken, root vegetables, thyme & rosemary
The three basic ingredients are chicken, root vegetables, and herbs. You also need an oven, and I strongly recommend having a thermometer to check if the chicken’s cooked too.
Ingredients (for 2 pax):
- half chicken, leave the skin on
- potato, carrot, leek, mushroom (you can mix and match, chop to bite size)
- garlic (cut off the top or bottom)
- fresh thyme and rosemary
- salt and pepper for seasoning
- half a cup of olive oil
- 2 cups of stock or broth (water is a viable option too, I used leftover soup)
cut vege, arrange chicken, simple
- pre-heat oven to 175 Celcius
- apply generous amount of salt and pepper on both sides of chicken
- pour some olive oil baking pan (or in my case, an oven safe pan)
- put herbs on both sides of chicken
- arrange vegetable and garlic bulb around the chicken
- pour the remaining olive oil on chicken and vegetable
- pour 1 cup of stock/broth in the mix
internal temperature must be over 75 Celsius
- place the chicken in oven for a total of 50 minutes (70-80 minutes for whole chicken)
- after 20 minutes, baste the chicken and vegetable with remaining broth at every 10 minute interval
- chicken is done after 50 minutes, internal temperature of meat should exceed 75 Celsius
- Carve the chicken and serve!
the result is a success, might try crispy skin style next time
The result is a pretty delicious roast chicken that’s rather tender, there are also enough side dishes to make a complete meal as well. If you include leek in the mix, consider putting it under the chicken to prevent them being burnt.
Oh, the garlic turned out great, if you love garlic, consider putting more than one bulb.
Try it yourself at home, bon appétit! Click for more simple recipes from yours truly.
Chicken is one of the cheapest meat to buy and also one that most everyone eats. We tend to use it as one of our ingredients whenever we cook, so trying out a different recipe from time to time is paramount to giving life the pleasure of variety (Haze was starting to complain that I cook soya sauce chicken [simpler version] too often).
Today’s recipe is a pretty simple ginger wine chicken with sesame oil, for those who prefer the halal version, feel free to omit the Chinese rice wine, I believe it won’t affect the taste too much.
The dish has a sweet and savory taste, with a light brownish that goes very well with rice. The chicken should be succulent and not over cooked, this feat is obtained by the use of corn starch. The inclusion of ginger also gives it a sweet aroma and add to the overall warmth of the dish.
It takes about 20 minutes to prepare and another 15-20 minutes to cook. Portion here is good for two person.
1/4 chicken, corn flour, ginger, spring onion
- 1/4 chicken, thigh & drumstick (or boneless breast meat), cut to bite-size chunks
- 1 tablespoon corn starch
- 2 inches ginger, sliced
- 3-4 stalks of spring onion, cut in 2 inches
- 2 tablespoon cooking oil
- 1 tablespoon sesame oil
- 2 tablespoon Chinese cooking wine
- 1 tablespoon soya sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 cup water
- salt & white pepper to taste
fry, then simmer in low heat with all the sauces
- mix chicken with corn starch and a tablespoon of cooking oil, set aside for for 10-15 minutes
- heat up frying pan with oil, add ginger
- when ginger starts to emit aroma, add spring onion
- stir for 30 seconds, then add chicken
- when exterior of the chicken starts to brown, add all other ingredients
- simmer for 10-15 minutes in low heat, add water if base gets too dry
- ready to eat!
simple ginger wine chicken, classic Chinese dish, goes well with rice
The dish turned out pretty good, the sauce goes very well with steamed rice, and I like to have the chicken with a side of soya sauce and chili padi.
I have more recipes on the blog, hope you enjoy!