Saturday, 20 March 2010

Chicken Céasar Salad

Pan fried Chicken
just season your skinless and boneless chicken fillet with:
Salt & Pepper

Next step is fry pan it in a non stick frying pan using just a little bit of olive oil  until they are golden brown and after your chicken are done, cut into small bite size pieces

Any type of your preferred salad greens will do
Apple (skinned and cut into small bite pieces)
Hard boiled eggs ( sliced)
cheeze ( Any type you like, just cut it into bite size pieces)
Tomatoes ( cut into small sizes)

arrange all the ingredients mentioned above on a salad plate and dress it with the dressing sauce

olive oil, (6 Tbs)
balsamic vinegar (3 Tbs)
, salt& pepper
, Mustard seeds Ancienne (1 ½ Tps)
and a little bit of water

Mixing all ingredients together and shake it well and thats it :)

incase anyone needs to know how mustard l'Ancienne looks like here is a picture of it :)

À bientôt

Sunday, 24 January 2010

Petit Madeline :)

One of the things i enjoyed very much when i'm back in France is having the "goûter de 5 heures" meaning having a tea break at 5pm. In France it's a tradition for the children when they get back from school and having their little break of small cakes and some milk or chocolate drink. But In my case, my first introduction to "goûter" is when i was with Vita & Dhini in Paris. Everyday Dhini get's back from school and was met by her mom with a little goûter on the way home or at home where we will all sat by the dining table sipping tea or coffee while chating with Dhini about her days at school. It was a fun occasion and i guess in Malaysia they would call it afternoon break but the time and food are totaly different with food in Malaysia would be roti canai or Goreng pisang or some cucur udang or some hot buns eaten while having a tea tarik or coffee Tenom. I love both versions of it. When i was in Kampung Beauvoir, France i had similar tradition with my inlaws and i never missed, not even one time to have my "goûter de 5 heures" with them and our food would consist of pain depice, gâteaux. or petit madeline which is my usual excellent choice :) with of course our delicious coffee or tea :)

Because i like Madeline so much, i had to find ways to have some here when i'm away in Angola so, i tried making them myself and so here is the outcome of it :)

Mon Petit Madeline

theres only a few ingredients needed to make petit madeline and here they are :-

Flour, Sugar, Eggs, Butter and Vanilla essence

1. Melt your butter


2. Beat the Eggs, sugar and Vanilla Essence until fluffy

3. Sift in the flour slowly into the egg mixture

 4. pour in the melted butter, stir and let it set and firm itself in the refrigerator for at least 30 to 45 minutes.

5. Pour the firmed batter in a dusted moul. And set the Oven to 180°C and bake it for at least 15 minutes

6. Let it rest for a few minutes before attempting to get it out of the moul because it sticks very much to it.

Voila! Homemade petit madeline!

 À bientôt

Friday, 15 January 2010

Roast Chicken with baked potatoes

Normally, when i do my chicken roasting i do the chinese way to do it. When i was in Australia, i learned how to make 5 sauces chicken roast with honey and i never did the roasting like how we always saw on christmas or thanksgiving party they have roasted chicken or Turkey which is really beautiful and yummy. So i decided to give it a try.

I got this Recipe from and it's quite a straight forward recipe nothing too complicated so here is the recipe
Roast Chicken and baked potatoes
Whole roast chicken stuffed with a bread crumb stuffing seasoned with thyme and parsley.

·    1 roaster chicken, about 4 pounds
·    butter
·    Stuffing:
·    1/2 cup chopped onion
·    1/4 cup butter
·    1/2 teaspoon dried leaf thyme, crumbled
·    2 tablespoon chopped fresh parsley, or 2 teaspoons dried parsley flakes
·    2 cups soft bread crumbs
·    1 beaten egg
·    1/3 cup milk
·    salt and pepper

In a skillet, melt 1/4 cup butter over low heat; saute chopped onion for 3 minutes. Add thyme, parsley, and bread crumbs. Stir in egg and enough milk to make dressing moist. Season with salt and pepper.
Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil. Rub chicken with butter. Place chicken breast side up on rack in a shallow roasting pan. Roast stuffed chicken at 375° for about 60 to 70 minutes, basting several times. Internal temperature should register 175° when done. Let chicken stand for about 15 minutes before slicing.

Peel potatoes and slice in 1 1/2-2 inch thick pieces.
Dry off on kitchen or paper towel.
Place 3 T olive oil in a second roasting pan.
Place in oven.
When hot, remove.
Add potatoes, shake well to cover with the hot oil.
Sprinkle with salt.

The naked chicken aka ayam toggel :)

The stuffings


ready to go in the oven

chicken breast side up on rack or in a shallow roasting pan.

yummmm :)

doubled yumm :)

Voila! One perfect Roast Chicken and Potatoes!
You can do the same method as well with a Turkey!

Have fun trying!

 À bientôt

Thursday, 14 January 2010

Double Treat Banana Cake

I know for sure everyone in the world knows how to make a banana cake and as for me i would make adouble treat banana just because i put some extra banana  in the middle of the cake so that it will pass as a cake for dessert. I usually make my banana cake without any frosting just as natural as can be is just the natural banana flavour is just right for me

So here are the ingredients:

Double Treat Banana Cake

  • 3/4 cup light brown sugar, firmly packed
  • 1 large egg
  • 2 to 3 bananas, mashed, about 3/4 cup
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 scant teaspoon ground cinnamon


Heat oven to 250°. Grease and flour you baking pan. In a large mixing bowl with electric mixer, cream butter and brown sugar. Beat in egg, milk, vanilla, and mashed banana until blended. Combine remaining dry ingredients and spices. Stir the dry ingredients into the first mixture until moistened. pour in half the mixture to the pan then place the slices of banana on the first layer then topped  it with the other half of the remaining batter.Bake for 25 to 30 minutes, or until cake springs back when lightly touched with finger.

the mixture

the sliced banana spread through the first layer

in the oven it goes

Voila! my very own double treat banana cake :)


Have a go at this simple banana cake!

 À bientôt

Friday, 8 January 2010

Chicken Paella :)

This dish paella is one of my favourite and there is a few version of this dish. There is Seafood Paella also which is also delishes and i got this Recipe from  and i have done a number of times already but this is the first time i did with chicken and normally i use seafood like prawn, calamar and fish  and it's really savoury and full of colours. I would definately make this on my next party occasion back home in KK :)
and so, here is the recipe.
Chicken Paella Recipe
Ingredients (serves 6)

•    2 teaspoons smoked paprika
•    2 teaspoons ground turmeric
•    6 chicken thighs on the bone, skin on, trimmed
•    2 tablespoons olive oil
•    250g chorizo sausages, roughly chopped
•    1 large brown onion, finely chopped
•    3 garlic cloves, crushed
•    3 1/2 cups Gravox Chicken Stock
•    2 cups arborio rice
•    400g can diced tomatoes
•    3/4 cup frozen peas
•    lemon wedges, to serve

(incoporating all ingredients)

1.    Combine paprika and 1 teaspoon of turmeric in a bowl. Sprinkle spice mixture over both sides of the

chicken. Using your fingertips, rub spices into the chicken.
2.    Heat 1 tablespoon of oil in a 26cm (base) paella pan or a large, deep frying pan over medium-high

heat. Add chorizo, onion and garlic. Cook, stirring occasionally, for 4 minutes or until chorizo is light

golden. Transfer to a bowl.
3.    Add remaining oil to the pan. Cook chicken, skin side down, for 4 minutes or until golden. Turn over

and cook for a further 3 minutes. Turn chicken skin side up. Add 1 cup of stock to the pan. Reduce heat to

medium. Cover and cook for 8 minutes. Remove the lid. Boil gently, uncovered, for 10 minutes or until almost

all liquid has evaporated.
4.    Combine 2 cups of remaining stock and remaining turmeric in a jug. Add rice, tomatoes and stock

mixture to pan. Stir to combine. Return to a simmer. Cook, uncovered, stirring occasionally, for 15 minutes

or until almost all liquid is absorbed.
5.    Add peas, chorizo mixture and remaining 1/2 cup of stock. Simmer for 5 minutes or until stock is just

absorbed. Season with salt and pepper.


Here is an upclose look of the chicken Paella :)

Have fun trying this easy dish :)

 À bientôt

Thursday, 7 January 2010

Yummmy breakfast :)

When it comes to breakfast...I dont think i-ll ever change i still look for my noodles or nasi lemak and as to that there is no exception when i indulged myself to my favourite breakfast and that is....
Indomee + Sardines + Telur goreng mata kerbau = YUmmmmm

Well this is actually also means ...i miss Malaysian foodies  :(

 À bientôt

Wednesday, 6 January 2010

Lasagna Night!

The last time i made lasagna was when i was back home in KK and yes i guess it's time for a repeat :)

The Bolognese Sauce
 The main ingredients to be cooked along with the minced meat to make the Bolognese sauce.
Fresh veges, Tomatoes, red and green capscicums
Canned Tomatoes puree, tomato paste and canned button mushrooms
Meat: Minced meat
Chopped Brown onions and garlic
Cook everything until it resembles the picture below

The Bechamel Sauce

To make the bechamel sauce here is what you need:
Milk, butter, flour, salt and pepper and some basil, ceddar cheese
Heat the sauce pan for melting the butter, then pour in the flour then ones everything incorporates, start adding the milk, lots of it and whisk it all the way and add in the cheeses. Whisk again until the cheese is dissolved and finally finish looking like the picture below

The Layering

You need Lasagna sheets for this part for you will arrange your lasagna sheet as shown below on the bottom of the baking dish where you will stack all the other sauces on top of each other forming the layers.

Lasagna Sheets

First the lasagna sheets, then the bolognese sauce the finally the Bechamel sauce. Repeat this steps until the baking dish is filled with these stacks.

The ready baking dish all ready for the oven. baked for about 20 to 25 minutes. If the top of the lasagna resembled the picture below, then it means its ready :)

and and and....

Here is an upclose look of the lasagna!
Nash if you are reading this..this one is for you! :))

Happy trying everyone!

 À bientôt