Turmeric Leaf Wrapped Chicken

I was inspired by Sonia of Nasi Lemak Lover when her insta stories pops up with her using turmeric leaves to wrap her chicken pieces and deep frying them. I knew I had to try it out and being the lazy me, of course I used the oven instead. I wrapped the marinated chicken pieces with four big turmeric leaves from my lil space 🤣. Roasted the parcel  for 40 mins. The aroma from the leaves wafting out of the oven is truly wonderful. Took away the daily depressing news of increasing Covid deaths for a while, we just wanna inhale in the wonderful aroma while we can. Stay safe and eat healthy. 

this is one way to wrap meat and roast them ...turmeric leaves gives a distinctive aroma to the meat as it is roasting in the oven

I used bamboo skewers to hold the leaves together

Oiled the bottom and top leaves before placing the marinated pieces of meat on it,to crisp up the meat further while it is roasting in the oven.

Recipe

Ingredients

1/2 chicken cut into small pieces

4 large turmeric leaves

Olive oil to grease the leaves

Marinade ingredients

1/2 tbsp Turmeric powder

1tbspSugar

2 tsp Salt

4 shallots chopped

2 Kaffir lime leaves - sliced thinly

Method:

Marinate chicken pieces with marinade ingredients for at least 2 hours. Greased 4 large turmeric leaves with olive oil. Arrange the leaves horizontal and vertical like a cross on roasting rack placed over a tray. Arrange the marinated chicken pieces on the greased leaves. Wrapped the chicken pieces with the leaves using bamboo skewers to hold the leaves together as shown in the pic above. Preheat oven to @200c , roast the wrapped parcel for 40 mins. Serve hot .

Enjoy!

Korean Fluffy Homemade Bread

Yay, I managed pull this off... Korean fluffy bread using Maangchi's recipe. Maangchi called it Pandemic Bread 🤣 I halved the recipe and baked in Pullman tin. The aroma of freshly baked bread is so addictive and good for my soul. I love homemade bread. No preservatives and no softener. My #stayhomeandstaysafe 2nd project is accomplished.  Soft fluffy bread which the hubby approves.

I like the texture, soft and fluffy

Easy to slice once it has cooled down

I use this Bali bought food basket to cool all my bread after baking, has a slide net cover

I used a Pullman tin so that

we can have sandwich bread

I find these webbing patterns of gluten strands very appealing

Recipe link click here

Homebaked Walnut Raisin Rolls

I love baking bread buns and I will prepare a day before hand these mouthwatering and easy to make bread rolls , so that they will be in time for our breakfast the next day. Packed with toasted walnuts and raisins. Buttery soft texture. Every bite there are walnuts and sweet raisins. I used the same recipe as the hot cross buns I made in April for Easter Sunday.

I top the roll with a walnut

Roll dough into a rectangular shape, brush softened butter on surface, sprinkle walnuts and raisins evenly on surface and roll into a Swiss roll, pinch edges

make sure the nuts and raisins are evenly spread out

Use a finger to make a dent in the center 

and if the dent remains ,then the dough is ready for use

Recipe for walnut and raisin roll is same as the hot cross buns I made for Easter Sunday except I added toasted walnut and raisins and shaping is as Swiss roll.

Dough Recipe

280 gm Japanese High Protein Flour

150 ml fresh milk

1egg (55gm)

100 gm black raisins

30gm castor sugar

1/4tsp salt

5gm instant yeast

1/8 tsp cinnamon powder

1/8 tsp nutmeg powder

30gm unsalted butter

Fillings

Softened butter for spreading on

Toasted walnuts

raisins

Method:

Using an electric mixer with dough hook, mix all the ingredients together except butter till well combined. Add in butter and continue to knead till dough leave the side of bowl. Take out and knead manually for another 5 mins. Place dough in a mixing bowl and leave it to proof for 60 mins.

Knock down dough and roll out flat into a 1/4 inch thick rectangular size. Brush on softened butter and sprinkle toasted walnuts and raisin evenly on surface. Roll from the longest side exactly like making a Swiss roll . Pinch end edges. Cut into 6 equal parts. Place on a greased tray. Top the surface with walnut for deco purposes. Bake in a preheated oven for 25 mins to 30 mins  @180C

Once it golden brown, take out and brush on maple syrup for a glossy look.

Homemade Yellow Egg Noodles

“Give a man a fish and you feed him for a day. Teach him how to fish and you feed him for a lifetime” is a quote from the Chinese philosopher Lao Tzu

So true...my friend taught me how to make noodles and I can have noodles for a lifetime 😇 Thanks Angie Tee for all the tips you shared with me and here is the video link from her You Tube channel.

knead, fold and rest 30mins x2

don't worry if it's crusty at first,do not add water, after kneading and resting ,it should be smooth and not sticky

Danish whisk is an important tool

in my kitchen, helps keep my hand clean while mixing the egg mixture to the flour

making dough is very therapeutic

Dough ingredients

Click here to see how it is done. Enjoy!

Hainanese Chicken Rice

Homecooked Chicken Rice Hainanese style. Food rationing so each a leg only 😅 Deboned  for the Meat Eater 🤔. Anyway, rice was cooked the Hainanese style plus the chilli sauce and ginger onion sauce. I made a pickled cucumber coz the Japanese cucumbers are starting to have wrinkles on them 🤣

have to deboned the chicken leg for the hubby, he is very pampered 🤔

the chilli sauce and the ginger onion sauce are the best part of this

chicken rice

Recipe for this Hainanese Chicken Rice. 

Click here 

Homecooked Kimchi Ottogi Ramen Sari Noodle Soup

Today we had this homecooked Kimchi Ottogi Ramen Sari Soup . I cooked the Kimchi broth with my homemade kimchi ( aged kimchi is best for soup), gochujang paste,fish sauce and sesame oil .Threw in whatever leftovers from previous cooking - the Korean luncheon meat, Korean King Oyster Mushrooms and Homegrown Water Spinach (3rd harvest) and an egg is must. Bought the plain Ottogi Ramen Sari online a month ago. SOP the whole box, thus now only can feast on them 😁

an egg is a must have in Ramen noodle soup and not overcooked

the ramen takes about 3 mins to cook

I like it springy yet soft

 a brick of uncooked ramen weighs 110gm

ingredients that I used to cook this kimchi ramensari noodle soup

homegrown water spinach...just enough for my noodle soup 😜

Soup Base

Chicken Broth

Aged Kimchi

Gochujang paste

Fish sauce

Roasted sesame oil

Chilli flakes *optional

Salt to taste

Noodle

Ottogi Ramen Sari

Adds on

Egg

Korean Luncheon Meat

Water Spinach

Leeks

Korean King Oyster Mushrooms

Garnishing

Roasted Seasoned Seaweed 

Roasted Sesame seeds