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Green Bean Soup with Sago



Soulful Green Bean Soup with Sago

Ingredients:

Green beans.
Water (depending on how much you want to make, watery or creamy).
Pandan leaves crushed and tie into a knot.
Rock Sugar / Palm Sugar
Sago / Tapioca seed - small
Coconut milk. (extract from the grated coconut or canned coconut milk)

Method:

1. Soak Sago in cold water and leave aside.
2. Bring a pot of water with green beans and Pandan leave to boil, reduce heat once the water starting to boil.
3. When beans are well cooked / softened, add in sugar.
4. After the sugar is dissolved, stir in sago and stir constantly until it looks transparent (stir constantly to prevent it to become lumpy).
5. Add in coconut milk and turn off heat immediately.
6. Serve hot.

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Soulful Walnut Sour Dough Bread Pudding




Soulful Walnut Sour Dough Bread Pudding with Custard Sauce

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Soulful Chat Potatoes with Mushroom Gravy





Soulful Chat Potatoes with Mushroom Gravy

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Soulful Scallops Century Egg Porridge



Soulful Scallops Porridge with Century Egg

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Soulful Spicy Sambal Anchovies



Soulful Spicy Sambal Anchovies (Sambal Ikan Bilis)

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Soulful Creamy Mushroom Spaghetti



Soulful Creamy Mushroom Spaghetti

Ingredients:

250g spaghetti
2 tbsp butter
2 chicken breast or skinless chicken thigh cut into bite size
1 onion, diced
2 to 4 sliced button mushrooms
120 ml heavy cream
salt to taste
ground black pepper to taste
1 chicken stock cube (optional, this will enhance the sweetness of the stock)
Parmesan cheese and parsley for topping.

Note: adjust the taste according to you preference.

Method:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes drain.
2. Melt butter in a large skillet over medium heat. Cook chicken until slightly brown from the outside.
3. Stir in and saute the onion until tender and translucent. Add mushrooms,chicken stock cube (optional) and gradually stir in cream. Cook, stirring constantly, for 7 to 10 minutes, or until sauce is thickened.
4. Season with salt and pepper. Cook 5 minutes, or until heated through.
5. Toss with cooked pasta until evenly coated.
6. Sprinkle some Parmesan cheese and parsley to serve.

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Soulful Spicy Honey Chicken



Soulful Spicy Honey Chicken (Ayam Masak Merah Madu)

Ingredients :

1/2 chicken (you can choose to use only drumsticks or thigh about 6 pcs)
2 tsp turmeric powder
2 tbsp corn flour
pinch of salt to taste
2 cups oil for frying the chicken
4 tbsp oil for the gravy
1 to 1 1/2 cup of tomato paste
3 to 4 tbsp ground red chili paste ( from dried chilies or you can get the ready mixed chili paste from the supermarket )
honey to taste (2 to 4 tbsp depending on what type of honey you use)
2 cloves
1 cinnamon bark or 2 tbsp cinnamon powder
1 star anise
2 cardamon pod
1/2 tsp ground ginger
1/2 tsp ground garlic
2 tsp ground shallots
1 sliced onion

Note: you can always do "damage control" if the taste is not something that you expected just adjust the taste according to your taste.

Method :

1) Marinate the chicken pieces with turmeric, corn flour and salt, set aside about 20min to an hour.
2) Deep fry or pan fry (deep fry is the original way of cooking this dish) the marinated chicken pieces until the skin is slightly crispy, set aside.
3) Heat the wok/ pan / skillet and in oil and stir in the cardamon, clove, star anise, cinnamon bark / cinnamon powder until fragrant, add the ground ginger, shallots, garlic and onion in, continue stir-frying until fragrant and onion is soften.
4) Add in tomato paste, honey, ground chili paste, and simmer until the gravy is thickened and boiling, toss in the fried chicken pieces.
5) Dish up and serve with Nasi Lemak (Fragrant coconut milk rice) or white rice.

In Malaysia usually this dish is serve with Nasi Lemak at the food stalls.

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Soulful Green Curry Chicken


Have been really busy or rather lazy to update this blog :( but now i am back!

This Green Curry Chicken looks a little bit different from the normal Green Curry because i added a lot of vegetables in this recipe.

Here you go the Soulful Green Curry Chicken recipe.

Ingredients:

200g chicken - de-boned and cut into bite size (breast or thigh is the best option)
100 to 200g of vegetable of your choice (i used eggplant, green capsicum and red cabbage in this recipe)

50g Green curry paste (i use MAE PLOY brand)
2 tbsp oil



1 cup of coconut milk and another 1/2 cup to add in different time (all in 1 1/2 cups)
1 1/2 tbsp sugar (add more if you find it too spicy)
1/2 cup water

As always my recipes are very forgiving, you can adjust whatever you like according to your own preferred taste.

Method:

1. Heat the wok / skillet / pan, add in oil and green curry paste and stir fry it for about 2mins.
2. Add in 1 cup of coconut milk.
3. Add in chicken and continue cooking.
4. Add in another 1/2 cup of coconut milk and 1/2 cup water heat until boiling.
5. Add in the vegetable and cook until the vegetable soften.
6. Add sugar to taste.
7. Serve with steamed white rice.

Note: The green curry paste itself is very salty and super spicy. Adjust according to your taste, if you want a milder spiciness reduce the curry paste to about half.

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This blog is about my food creations.
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I love everything to do with food :)

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