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Soul Baked Chicken with Vege & Herbs

Have been very lazy lately, invented some recipes but was lazy to take picture and blog it up.

To all my fans ;) hehe... sorry to disappoint you all (suddenly i can feel my face is about 3 inches thick... hahahah)

Ok back to the business.

As usual, i tried to be "resourceful" to put whatever available in the fridge and come out with this combination and made it into "Soul Baked Chicken"



First marinate the chicken wings or chicken thigh with the McCormick mixed herb some steak seasoning herbs (i got it from ALDI) 3 teaspoon of brown sugar and leave it over night in the fridge.

Preparation:
Preheat the oven
Cut the vegetable to your desire size, in this recipe i put Squash, Eggplant, Zucchini and Carrot.

1. Grease the baking dish with some Olive Oil
2. Place all the cut vege as a base
3. Place the marinated chicken wings or thigh on top of the vege
4. Sprinkle some herbs on top
5. Sprinkle some Olive Oil sparingly on top.
6. Cover with aluminium foil


Place the baking dish into the pre-heated oven first 40mins with the aluminium foil on, this will help the chicken to maintain it's moisture. After 40min lift the aluminium foil up to check if the chicken is about 80% cook. Then remove the aluminium foil and leave the dish in the oven and continue to bake for another 25 to 40mins until it turns into the color that you desired.

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Soul Sambal Crispy Dry Shrimp Fried Mee Hoon/Vercimilli


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Soul Curry Beef

This is what i cooked last night for dinner - Soul Curry Beef

Sorry for the picture because this a the left over... ahahahha... forgotten to take picture until we finished eating most of it.

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Soul Muffin Cake with chocolate truffles

Today suddenly feel like trying out Muffin, but i don't have the muffin tin so i use the normal baking dish instead that is why i called it Muffin Cake.

Well.. the result come out a bit dry on the top and as usual i have no luck with baking without burning at the bottom of the baking dish as the oven that i use can be older than my mum. hehe..
the temperature mark all gone so i have to do everything by guess.

I tried with Heaven Chocolate Truffles because this chocolate that my beloved bought no one doesn't seem to be interested to eat it, as usual i just grab whatever available and add in. I also added some Chocccinno powder, the taste is muffin taste but the texture is on the dry side, muffin should be more moist, i don't know if it is because of the baking dish that i use or the ingredient.

Well.. this is the first time i bake muffin, it is consider not bad (hehe.. give myself a pad on my shoulder) but really the taste is not bad.





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Soul Mushroom, Spinach, Ham Quiche

Been wanting to make Quiche but have been delaying reason being i had too many things to cook hahahaah...., yesterday evening finally took action as i have bought the ingredients for quite awhile already if i still don't do anything about it most likely those things will gone into waste.

This recipe turned out quite well, i didn't put enough spinach, i reckon if theres more spinach will be much nicer, now is still yummy doh... hehehe... thick skin..

This Quiche looks more like crustless.

I'm gonna show the before and after pictures.



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Soul Tom Yam Fried Mee Hoon /vermicelli

I cooked me and my dear's favourite Tom Yam fried Mee Hoon / vermicelli for lunch today. As usual we ate till can stop....real gluttony... sinful sinful.... haha

You know what? after we finished eating only i realized i have forgotten to put in the shredded carrot :( which is a very important ingredient for this recipe. Well.. luckily it turned out very well too.




 

This recipe is another very forgiving recipe. Just adjust to the taste as you prefer.
To be honest i can't give you the exact measurement of ingredients because for tom yum some prefer it to be more sour, some prefer it to be spicier, some prefer it to be sweeter..

Ingredients :
  • vermicelli
  • 2 to 3 tbsp Tom Yum paste ( more if you prefer spicier)
  • 2 tbsp dry shrimp (soak in hot water to soften)
  • 2 cloves of minced garlic
  • about 2 tbsp fish sauce 
  • about 2-4 tbsp sugar
  • 2 cups water
  • 1 bowl of shredded cabbage (more if you prefer) or bean sprout
  • 1 carrot (shredded)
  • 2 eggs beaten
  • 1/4 cup spring onion
  • 1 red chilli thinly sliced

Method :

1. Soak the vermicelli for about 15mins with water.
2. Chop garlic, softened dry shrimp and put aside.
3. Heat oil in wok add in beaten egg to make Omelette. remove the omelette and cut into small strips and set aside
4. Heat oil in wok and add in the chopped garlic and dry shrimps fry till fragrant on medium heat then add in shredded carrot and cabbage.
5. Add in water, tom yum paste, turn to high heat and bring to boil.
6. Add fish sauce and sugar to taste.(at this point adjust the taste according to your own preference, if you prefer to be spicier add more tom yum paste, if it is too salty or sour add sugar to balance the taste instead of keep adding water).
7. Once you are satisfy with the taste of your tom yum stock add in the softened vermicelli.
8. Use chopstick to loosen and mix the vermicelli and turn to medium heat, and keep doing to prevent the vermicelli sticking to the wok, cook till the liquid totally absorbed by the vermicelli.
9. Serve the vermicelli with the omelette strips, spring onion and chillies on top

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Soul Minced Beef Mushroom Cannelloni

Yum yum! i cooked my favourite Cannelloni for lunch today.

Oh ya, before i go into that i think at this moment i will only post my recipe by request, if anyone interested. :)

I will only post picture.

This is my own recipe - Minced Beef Mushroom Cannelloni. It's not that i am thick skin but this is really yummy, too bad my stomach cannot fit in anymore otherwise i will get another piece. hehe..




Here comes the recipe ....

Ingredient :

  • 500g of mince beef (you can substitute with mince pork or mince chicken as your wish) but personally i prefer mince beef as it blends well with the ingredients.
  • 1 big onion (cute into small cube)
  • A few button mushroom. (slice it to your preferred size)
  • A bottle of tomato based pasta sauce.
  • Some grated cheese of your choice and mozzarella cheese.
  • 2 teaspoon of brown sugar
  • Mixed herbs & Italian herbs
  • 1 teaspoon of salt
  • 2 tablespoons of Olive Oil
  • Cannelloni tube / Lasagna sheet

Preparation :

Heat up the pan / skillet, add in Olive oil and the chopped onion. Fry the Onion till fragrant and add in the sliced mushroom for about 3mins then add in the mince beef until the beef is cook then add in about half bottle of pasta sauce (don't make it too watery) then add in the herbs,salt and brown sugar and taste it if the taste is alright for you.

Preheat the oven

Grease the baking dish with some Olive oil

While preparing the filling, soften the Cannelloni tube or Lasagna sheet in boiling water until it is softened.

For Cannelloni tube - hold the tube upright and use the spoon to stuff in the filling.
For Lasagna sheet - roll it to round shape and hold it with your finger upright and stuff in the filling.

Place the stuffed pasta on the baking dish and spread a layer of the left over hold bottle of pasta sauce (remember to moisture the edge of the pasta as it will dry up during the baking process and will turn very hard) then top it with the cheeses.

Place the baking dish into the oven for about 20min with about 180c, rotate the dish after 10 mins to make it bake more evenly.(depending of the type of oven you use, you will need to adjust the timing in order not to over bake)

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Soul Creamy Mushroom Ham Pasta

Today had my own invention again, i cooked this Creamy Mushroom Ham Pasta for dinner, i am a big fan of pasta.





Ingredients:

1. Butter + Oil (i use olive oil)
2. Few slices of ham cut into small pieces (you can use bacon instead)
3. 1 bowl of mushroom.
4. Pasta (i use angel hair because it takes lesser time to cook, only 3 mins), normal pasta will take up to 15 to 20 mins depending on the texture you prefer.
5. Thicken cream
6. 2 beaten eggs
7. Parsley
8. Salt and Black pepper to taste


Preparation:

Boil a pot of water for the pasta, add 2 teaspoon of salt. If you use angel hair only start to cook the pasta when you prepare the below ingredient (the step where u add in mushroom). If you use normal pasta cook the pasta first before you start to prepare the ingredient below.

Heat the skillet add about 1 tablespoon of butter together with 2 tablespoon of olive oil, add in the ham and fry till fragrant (about 2 to 3mins) then add in mushroom. Fry until the mushroom fragrant, off the heat , drain the pasta and pour the pasta into the skillet and toss it, add in the beaten eggs , 4 tablespoons of thicken cream, 1/2 teaspoon of salt, parsley and some ground black pepper.

Serve as seen in the pictures.


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Soul Baked Hash Brown

This is an 'accident recipe', remember my potatoes story? i was suppose to use these small little pieces of potatoes for the Potato Sambal, but after cooking for awhile all the little cubes turned soft and stick to each other and didn't turn golden brown, instead of throwing it away i was thinking since it looks like Hash Brown why not i pack it up and put in the fridge and make it a baked hash brown? So, i kept the potatoes in fridge for 1 day and got it baked and it turns out very nice.



Ingredients:

1. 4 to 5 sweet potatoes (cut into small cubes)
2. Oil
3. Salt
4. Italian Herbs

Preparation

Heat 2 cups of oil on wok, when the oil is boiling, add all the cut potatoes in and turn to medium heat, keep stirring until it turns to slightly brown as in the picture below.

Let the fried potatoes cool off and transfer it into a baking dish and store in the fridge.

Before baking preheat the oven at high heat for a few mins, once the oven is preheated put the whole baking dish in the oven and bake for about 45mins.

Once the baking is done take the dish out of the oven and sprinkle some salt and Italian herbs to taste.

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Soul Sambal Potatoes

Was being greedy bought a lot of potatoes (5kgs for $1), so now have to scratch my head to come out with all the possible potato dishes. Managed to make a few, Fried potato chips, Mashed Potato, Hash Brown and Sambal Potatoes.

First i will show the Soul Sambal Potatoes.


Ingredients:

1. 2 to 3 potatoes (cut into big pieces )
2. 1 big onion (sliced)
3. About 1 rice bowl of dry anchovies (Ikan Bilis)
4. Chili paste
5. 1 tablespoon of sugar*
6. 1 teaspoon of salt*


Preparation

Bring 2 cups of oil to boil in a heated wok, pour in the potato pieces into it and fry until golden brown, then leave it on the paper towel.

Use the oil that used to fry the potatoes fry the dry anchovies until it turns brown and leave it on the paper towel as well.


Heat about 3 tablespoons of oil and add in the slices onions fry until golden brown, add in chili paste, sugar and salt and stir well, add 1/2 cup of water and bring to boil, then turn off the heat, add in the fried potatoes and fried anchovies and stir well.

Done!

*Note: the sugar and salt portion can be varied, depending on your preferred taste, some like to be salty and some prefer to be slightly sweet.

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Soul Fruit Salad

Bought a lot of fruits like pineapple, apple and melon in order to prevent it to perish i have decided to make my favourite fruit salad. This time i tried Vaalia brand yogurt, i still prefer SKI yogurt.

Ingredient:

1. Whatever fruits that you have in hand that you feeling eating ;) , cut all into small pieces.
2. Yogurt (your own choice of favor)


Preparation
Pour all the cut fruits into a container then add a few tablespoons of yogurt into it and mix well... voila! just that simple!

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Soul Roast Chicken Pieces

Today's Soul Recipe's recipe is Soul Roast Chicken Pieces. Roast Chicken always the favourite dish, it tastes great and easy to prepare. There are two options, you can either roast chicken pieces or the whole chicken, they way to prepare it is basically the same, only the roasting time is different. Whole chicken will take longer time.

This time the chicken doesn't look that nice as i was very hungry couldn't wait until it turns to desired look or color, forgive me on that ;) same goes to the side dish.




Roast Chicken Pieces with Mashed Potatoes


Ingredient
A
1. Chicken pieces or whole chicken
2. 3 tablespoon or more Paprika powder, mixed herbs (from the McCormick),
3. 1 teaspoon Ground black pepper
4. A pinch of sea salt
5. 1 teaspoon of sugar

B
5. 2 potatoes cut into small pieces
6. 1 carrot cut into small pieces
7. Pineapple cut into small pieces
8. Olive Oil

Preparation:

Rub over all the ingredient A onto the chicken to marinate for 1 day, wrap it in freezer bag and put in the fridge. (tastier to leave it overnight)

Roasting

Preheat the Oven for about 10mins (depending on what oven you use, mine is an old oven it takes longer time to be heated up). Take the marinated chicken out of the fridge and place it on to the roasting rack, if it is a whole chicken place the chicken breast part upwards and wrap the end of the drumstick with aluminium foil. Put the whole roasting rack with roasting pan into the preheated oven and roast for 1 1/2 hr or whole chicken and 1 hr for chicken pieces.

At the same time put all the ingredient B into a separate roasting pan, sprinkle some mixed herbs and a pinch of salt, black pepper and about 3 tablespoons of olive oil on top of the ingredients and now put it into the oven. It will be ready at the same time with the chicken, if you find the ingredient B is going to burn then you can take it out before the chicken is ready.

Once the chicken is ready take it out from the oven and let the chick rest on the rack for awhile to let the oil dripped off.

Here is the whole roast chicken that i roasted last time, the look is not so perfect, i will replace a new photo once i have a better look ones, hehe...

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Chicken Quesadilla


12 ounces cooked chicken breast halves
2/3 cup shredded monterey jack cheese
1/4 cup finely chopped green onion
8 (8") flour tortillas
1 cup salsa
1 cup sour cream

Combine chicken and salsa in bowl. Divide chicken mixture, cheese and green onions evenly among 4 tortillas.

Cover with remaining tortillas. Heat one tortilla stack in large skillet over medium heat for 2-3 minutes.

Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks.

Serve with sour cream and lettuce.

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Soul Recipe's Simplest Italian Herb Bread

This is the easiest and yummiest food to eat, something for your breakie or tea time, you can even make this as a starter for you main course like pasta or roast chicken.

Ingredients:

1. 2 slices of bread ( i normally use wholegrain or multi-grain bread)
2. Butter to spread
3. Dry Italian Mixed Herb

Toast the breads with toaster, once is done spread the butter over immediately and sprinkle some Italian herbs on top.

tehhhhhh..leengggggggg.............here you go...........

The Soul Recipe Copyright's Italian Herb Bread

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Home Made Cappuccino

This is what i have everyday

The most yummy drink on earth - Cappuccino. Especially the first sip of the day, it feels like heaven;)

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Soul Spring Roll

Today i made another new recipe for springroll

I call this recipe Soul Recipe Copyright's Spring Roll




Ingredients:

1. 2 shredded Carrots
2. 1 shredded Turnip (Sengkuang)



3. 1 sliced Onion


4. 2 Eggs (beaten with 1/3 teaspoon of salt)





5. Corn Kernel


6. 3 teaspoon brown sugar
7. 1 teaspoon sesame oil
8. soy sauce / fish sauce
9. 1/2 cup of water
10. 1 clove of chopped garlic
11. 2 tablespoon of cooking oil
12. 3 tablespoon of dry shrimp

13. crushed peanut



14. Fresh lettuce (i use butter head lettuce)
15. Rice paper / popiah skin



Heat the pan add oil then add in the chopped garlic, fry until golden brown add in the shredded carrot, turnip and the sliced Onion. fry the ingredient until the texture soften, add the 1 tablespoon of soy sauce or fish sauce, sesame oil and 3 teaspoon of brown sugar, then add 1/2 cup of water in. Let it boil in high heat ( do some tasting if that's the taste that you like, add whatever you think is lack of necessarily).

While waiting for the filling to boil, heat up another wok / pan and heat the oil, then add in the dry shrimp and fry until golden brown (crispy) then transfer it to the main ingredient.

Stir the fried dry shrimp and the ingredient well and do another tasting, if the taste is alright, then it is done.









Wrapping
Soften the rice paper as per the instruction in the packaging.
Place it on a place lay flat, place the lettuce on top, then scope in 2 to 3 tablespoon of filling then sprinkle with a pinch of crushed peanut and some thinly sliced egg ommelette.(as in the picture)
then fold the wrapper on the filling, then both side, then roll over the whole filling.

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Soul Teriyaki Chicken

This is what i cooked last night for dinner, the picture doesn't look appealing to me, but the taste was great. Trust me, never ever deceive by the look. ;)

As usual i am very adventurous, i just put whatever ingredients that i feel like adding in, well.. it turns out great, that's the most important thing.

Ok. cut the story short.

Ingredients:

1. Chicken strip (i use 1 big chicken breast and sliced thinly)
2. 1 sliced big union
3. 1/2 sliced capsicum
4. 3 tablespoon of Teriyaki sauce for marinate and 2 tablespoon when cooking in the pan
5. 3 teaspoon of brown sugar
6. 1 tablespoon of soy sauce
7. 1 teaspoon of sesame oil
8. 3 dashes of white pepper
9. 3 tablespoon of cooking oil

Marinate
Add 3 tablespoon of Teriyaki sauce, 3 teaspoon of brown sugar, 1 teaspoon of sesame oil and one tablepoon of soy sauce into the chicken strips and marinade it. Leave it aside.

Heat the pan (flat pan preferably), once the pan is heated add oil into it, then add in the sliced capsicum and onion into the pan and fry it with high heat until it turns slightly brown add in the marinated chicken strips together with the sauce. Keep frying until the chicken stick on the pan and turn dark brown, like in the picture. That's it!

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Agnolotti with Spinach & Ricotta

Had Agnolotti with Spinach & Ricotta for dinner.

This very good when you feel lazy to cook.

Ingredient:

1. A pack of San Remo Agnolotti with Spinach & Ricotta. (Ravioli is my favourite actually)
2. Tomato based pasta sauce.
3. Parmesan Cheese / Cheddar Cheese
4. Fresh vege - Broccoli / Carrot.


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Penang Seafood Prawn Mee / Penang Hokkien Mee


This is the second time i cook Penang Prawn Mee, both turned out to be yummy ;) i know i know it sounds big headed but i really enjoy it. I figured out everything by myself (kind of proud ;) )

Sorry in advance that i am not good in taking pictures and my ingredient measurement is
only by guessing and tasting. As i am not in Malaysia, the ingredient still available at the Asian Supermarket and even the local super market has most of the asian ingredients sold.

Before you get this started you need to have the prawn shells ready (collect the prawn shell every time you peel the prawn and keep it in the freezer) until you have may be about 100g or 200g then you are ready for it.

And my recipe is very flexible most of the ingredients are replaceable , or they call it very forgiving recipe.


Ok.. here comes the Soul Recipe's Copyright Seafood Prawn Mee... hehe...

Ingredients:


1. Seafood









2. Frozen Prawn Shells (thaw it on normal room temperature)
3. Vercimilli (Mee Hoon)








4. Yellow Noodle ( some called it Hokkien Noodle in Australia)






5. Kangkong (I use Choy Sum instead because there is no Kangkong available here)
6. Belacan / Thailand Shrimp Paste
7. Salt / Soy Sauce / Fish Sauce to taste.
8. Shallots (slice thinly and fry it with low heat until it turns golden brown)








9. Boiled Eggs
10. Brown Sugar
11. Chicken broth / Anchovies broth
12. 100g pork / chicken breast
13. Sambal

Soup

Heat the wok, add 2 tablespoon of oil. once the oil heated up add all the prawn shells in, fry it for about 5 mins.
Transfer the prawn shells together with the juice the come out from the prawn shells to a large pot. On high heat add the chicken broth or anchovy broth into the pot and bring to boil. Add about 2 to 3 tablespoon (up to your own taste) of belacan or shrimp paste to the soup, add Salt or Soy Sauce (2 to 3 table spoon )or Fish Sauce (personally i prefer Fish Sauce), add 1 tablespoon brown sugar and one table spoon of sambal. Add the pork / chicken breast in. Let the soup boil in high heat and taste the soup see if that's the taste that you like. Once you have adjusted the taste to your own liking, turn to low heat about 5mins.

Now the next step is to prepare the noodles and vercimilli and vege.
Boil a pot of water add the vercimilli in for about 3mins, drain it and put one side, do the same for the noodles and vege.

Now the final part, prepare a small pot and put a few laddles of soup from the big prawn soup pot (only the soup, don't take the prawn shell ). Bring the soup to boil and add the seafood in and cook for about 3mins.

Serving
Put the vercimilli, noodles, vege and sliced pork / chicken breast into a bowl, pour the soup with seafood into the bowl, garnish the top with egg, sambal and fried shallots.

Voila! here you go the yummy Soul Recipe's Copyright Seafood Prawn Mee








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Recipe for Mashed Potato

Easy Recipe for Mashed Potatoes

Mashed Potato is the easiest recipe for people who prefer something light and easy to prepare.
It's a perfect side dish for chicken dishes like roast chicken.


1. Wash the potatoes (up to how many you want)
2. Put into a pot of water with skin on
3. Bring to boil for about 30 to 40min
4. Drain it and wash with cold water and peel it (it will come off easily, just use your hand to peel it)
5. Mash it with the potato masher or just use fork to press it and add some salt on it.
6. For garnishing you can

  • Sprinkle some crispy fried bacon,
  • Sprinkle some italian herbs
  • Sprinkle some black pepper and salt.
  • Spread some sour cream on top
  • Top with some cheese (your own choice of cheese)

Note:
- Depending on the texture you want, if you prefer the dry type you just have to boil for about 30min if you prefer the creamy type then you will have to boil it longer.
- Test the potatoes with the skewer if can poke through easily,it show the potatoes are ready.
- The time taken for the potatoes to be cooked also depend on the size of the potatoes, needless to say bigger ones will take longer time to cook.

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I love everything to do with food :)

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