Wednesday, September 23, 2015

Street Food Tofu

My favourite street food tofu and I cooked this very often.  Since my homegrown mint leaves are growing wild , it is time for harvesting.  I plucked some to cook my all time favourite dish .  Mint leaves and garlic are perfect ingredients for this tofu dish.  It is addictive and the aroma of the garlic and mint leaves ....gosh every mouthful got me high and this makes a wonderful snack.  Try it to believe me.  

click here for the recipe

Enjoy !

Friday, September 18, 2015

Stir Fry Chickpeas With Mint Leaves

Each time I see a new recipe and I have not eaten before, I will want to try it out and see for myself if it is that good as I imagined it to be.  And true enough, it was fantastic ! Who would think a simple stir fry chickpeas with home grown mint leaves could taste so heavenly. A combination of flavors...garlicky spicy and  minty just burst in your mouth as you take a mouthful of these chickpeas. I would recommend you to try this recipe if you are a fan of chickpeas and mint leaves. Simple to prepare and taste so good.  Very addictive.  You can serve this as a side dish or appetizer. 

The mint in my small space called my garden are growing profusely and since I can make my own cooked chickpeas in just less than 30 mins with the Philips Pressure Cooker , making this dish is easy :)   If you don't have a can buy the ready cooked chickpeas from the kacang putih stall. Don't wait try it out and I know you will love this addictive dish :p

once you start putting the chickpeas into your mouth
you will not want to stop until the last pea is in your mouth

flavors packed...

Stir Fry Chickpeas With Mint Leaves


2 cups of cooked chickpeas ( kacang kuda)
1 bunch of mint leaves - wash clean
2 bird's eye chillies - sliced
3 cloves of garlic - chopped
1 tbsp of olive oil


Heat up 1 tbsp of olive oil in a non stick pan under medium heat.  Once oil is hot, add in chopped garlic and chillies and mint leaves.  Stir fry till fragrant.  Add in the cooked chickpeas and continue to stir fry for a few mins till all ingredients are well mixed . Off the heat and dish up and serve warm .

Note: no salt required as salt is already added when cooking the chickpeas


Thursday, September 10, 2015

Korean Fried Chicken -yangnyeom-tongdak

After having tasted "Four Fingers" (crispy and crunchy Korean fried chicken ) in Singapore,I knew I had to try making my own 'four fingers '!  yea I am greedy Oink :p  I googled for Korean fried chicken and I found one that is quite near to the one I tasted in Singapore.  I tweeted the recipe a bit to get the taste as near to the original Four Fingers...believe me, it is quite near to it :) ok ok ...I don't want to exaggerate the taste but it was FABULOUS ! 

The chicken wings were well marinated and the 3 types of flour used and the double frying made the wings really crispy and crunchy and needless to say the special sauce to coat the fried chicken is truly awesome.  A mixture of gochujang paste , ketchup , apple cider vinegar and a dash of gochugaru make up the awesome sweet spicy sauce coating for the crunchy chicken.  The fried chicken wings remains crisp and crunchy  We ate using four fingers until the last piece wamoosh from the plate..WB and I fighting for the last guess who won ?


the sesame seeds added flavor to the already flavor packed fried chicken

marinate the wings with ginger juice, ground black pepper and salt,
best to marinate it over night

add baking soda,  rice flour, potato flour and multi purpose flour, 1 egg to
the marinated wings until the thick batter coats the wings evenly

double frying will make the wings crisp and crunchy

ingredients for the sweet and spicy sauce

sauce comprises of thai chilli sauce, gochujang paste, ketchup,
apple cider vinegar, gochugaru and chopped garlic

throw in some toasted white sesame seeds...
it tasted fabulous!

Thanks YC ( my son's mom-in-law) for these fine ceramic dishes for sides
love the different shapes and sizes
just nice for my kimchi and other korean side dishes
I love them all :)

Korean Fried Chicken- yangnyeom-tongdak  - adapted from Maangchi 


7 chicken wings - cut off tips, use only the flat wings and drummets 
ground pepper
ginger juice from 1" inch ginger

ingredients for batter :
1 tsp of baking soda
1/4 cup rice flour
1/4 cup multi purpose flour
1/2 cup potato flour
1 egg

6 - 7 cups of canola oil or  vegetable oil for deep frying

sauce for coating the fried chicken :
1 tbsp of canola oil
4 cloves chopped garlic
1/3 cup tomato ketchup
1/4 cup sweet thai chilli sauce
1/4 cup gochujang paste
1 tbsp of apple cider vinegar

3 tbsp of toasted white sesame seeds


Marinate the flat wings and drummets with salt, ginger juice, ground black pepper for 3 hours or over night in fridge.

Add all the 3 types of flour and baking soda onto the marinated chicken. Add in 1 egg and mix well with the hand until the wings and drummets are completely coated.

Double frying method:
Heat 6-7 cups of canola oil in a wok or deep pan.  When the oil is heated , slowly add in the coated drummets and wings and deep fry them for 7 mins.  Take them out of the oil and shake them off in a strainer. Let them sit for a few mins.  Fry them again for another 10 minutes until all pieces look golden brown and are crunchy outside.

When you are frying, you can prepare the sauce :

Put 1 tbsp of canola oil and minced garlic into a heated non stick pan, add in 1/3 cup tomato ketchup, 1/4 cup gochujang paste , 1/4 cup sweet thai chilli paste and 1 tbsp of apple cider vinegar and simmer the mixture for 7 mins under low heat.  Off heat.  When the wings and drummets are done..quickly coat them with the sauce while still hot or the sauce will not stick to the drummets. Throw in the toasted sesame seeds.

Serve as a snack/finger food or a stand alone dish.


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