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Vegemite Chicken (Marmite Chicken alternative)

After nearly two years finally i'm back! The reason why i MIA (Missing in action) was because i had a beautiful baby girl about a year ago and she is really handful and i was very sick during my first trimester, i can't even think about food let alone cooking and posting..LOL.

I'm still very busy being mum but the other day i just had the urge to cook Marmite chicken but i only have Vegemite, i went online to search for the recipe, after having some rough ideas of what ingredients needed, i came out with my own version. most recipes that i found needed oyster sauce but i'm not a fan of oyster sauce (i never use oyster sauce in my cooking, i know to some this is the must have sauce in their pantry)

After receiving some requests for this recipe from friends, i decided to post it here.

Oh by the way, for those who have not heard of Marmite Chicken, this dish is a popular dish in most of the Chinese restaurants in Malaysia.

Before i proceed with the recipe PLEASE TAKE NOTE ! as i understand westerner and Asian have different palate, so please taste the sauce mixture and adjust according to your preference. My cookings as usual are very forgiving..hence just add whatever you think is right for you :)




 Here you go my version of  

Vegemite Chicken

 

Ingredients :

 

(a) marinate for chicken pieces

-  chicken pieces ( i bought a whole chicken and chopped it up myself)
- 3 clove of garlics (grated)
- slightly bigger than a thumb size ginger (grated) put more if you like
- 3 tbsp of ShaoXin rice wine
- 4 tbsp soy sauce
- few dashes of white pepper
- 2 tsp sugar
- a few tbsp of corn flour or tapioca flour (only mix in / coat when ready to deep fry the chicken)
mix well and marinate and put in the fridge for at least 1hr

(b) Vegemite sauce mixture

- 1 cup hot water
- 2 tbsp Vegemite ( add more as you like)
- 2 tbsp Maltose
- 4 tbsp honey
- 2 tbsp soy sauce
- 2 tsp sugar ( add more if you prefer sweeter)
- 1 tbsp caramelised dark soy sauce
- a dash or two sesame oil

Here is the photo of "some" of the ingredients. I presume you know how the rest of the ingredients look like ;p




Method :

1. Heat oil in a wok / deep fryer ( whatever you prefer to use to fry chicken )
2. Once the oil is bubbling hot, coat the marinated chicken and put into the oil and deep fry under medium heat, keep turning the chicken as the chicken will burn easily, keep frying till the meat cooked through. Remember not to put too many pieces at once so that the chicken will cook more evenly (That's how it should look like the photo below)



3. Drain the fried chicken pieces and set aside and now to prepare the sauce.
4. Take about 2 tbsp of the oil from the oil that used for fried chicken and heat up, add ingredient (b)
and under medium high heat until it bubbled up like in the photo below.


5. Have a taste of the sauce and adjust the taste according to your preference by adding honey / sugar or soy sauce or Vegemite. ( Take note : make sure it is not too salty as after the chickens pieces are added the sauce will become saltier ) and let it boil for about 3min under low to medium heat.


6. Once the sauce has thickened like the runny version of caramel then add the fried chicken pieces and keep coating the chicken with the sauce till the sauce become thick and sticky like caramel consistency.

 


7. Voila! your Vegemite Chicken is ready! dish up and serve with white rice. Bon appetite !







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Moist Banana Cake

After months of MIA finally i am back in action. Was so busy for the past few months + lazy to take pictures even though i didn't stop cooking.


This recipe is the most successful and the best banana cake recipe that i have tried by far. It is moist and full of banana flavour.

Ingredients

125g butter
1 cup (200g) white sugar
2 eggs
3 ripe bananas
1 tsp vanilla essence
2 tbsp milk
1/2 tsp bicarbonate soda
1 1/2 cups (185g) self-raising flour

Method :

1. Preheat oven to 190 C. Cream butter and sugar in a bowl until it turns pale and creamy. Gradually add beaten eggs one at a time. Mash banana in a bowl and add in vanilla essence. Mix bicarbonate soda in a cup with the milk.
2. Add the mashed banana mixture into the creamed butter mixture until combined. Alternately add flour and milk mixture mix until just combined.
3. Pour mixture into a greased and lined loaf tin and bake for 45 mins or skewer come out clean.
Cool on cake rack.

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Homemade Nutella Ice Cream with Hazelnuts

My ice cream maker has been sitting in the cupboard for about a year didn't really do much about it. Its summer now and i have all the needed ingredients available why not give it a go?


Homemade Nutella Ice Cream with Hazelnuts

Ingredients

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar, plus 1/4 cup
  • 4 egg yolks
  • 1/2 tsp vanilla extract
  • 1/2 cup Nutella
  • 1/2 cup toasted hazelnuts, whole nuts or crushed 
Method :
1. In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
2. in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes.
3. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
4. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer.
5. Stir in the vanilla and Nutella until completely dissolved.
6. Cool off and chill the mixture completely in the fridge before pouring into an ice cream maker to churn.  Once it is done with churning freeze in the freezer before serving.
7. To serve, scoop the ice cream into serving bowls and top with hazelnuts.

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Egg White Almond Biscuits

I experimented this cookies by using the leftover egg whites after making my Nutella Gelato, it turns out yummy.


Egg White Almond Cookies

Ingredients: 
4 egg whites
115g almond meal
55g sugar or 4tbsp
2 tbsp all purpose flour
1/2 tsp almond essence (i use vanilla extract instead)

Method:

1. Preheat oven at about 240c. Line baking tray with greased baking sheet.
2. Premix all the dry ingredients in a bowl and set asie.
3. Beat the egg whites until stiff, then fold in all the other ingredients.
4. Spoon the mixture into a piping bag, and pipe it onto a greased baking sheet,
5. Bake for about 10mins. (Don't over bake the cookies burn easily)
6. Remove from the baking sheet and leave to cool on a rack.

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This blog is about my food creations.
Please feel free to share your thoughts about food.
I love everything to do with food :)

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