Teriyaki Chicken puff pastry pizza

As much as I love pizza, tell me any pizza recipe that requires a rolling pin and I’ll probably respond with an eye roll. Tell me I have to let the dough rise for an hour after a long day of work and I’ll probably say, “Nope, not happening.” The truth is… an amateur chef with a full-time job can’t afford spending two hours on making her dinner!

Are you looking for yummy and instant pizza recipes just like me? If yes, you have come to the right place. This recipe needs no kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Voilà, dinner is ready!


Ingredients:

1 sheet store-bought puff pastry, thawed

1 cup chicken (diced and seasoned with salt and pepper)

1 cup mozzarella cheese, shredded

1 teaspoon finely chopped spring onions

Teriyaki sauce

1 Tablespoon sake

2 Tablespoons soy sauce

2 Tablespoons brown sugar

2 Tablespoons water

Directions:

  1. Preheat oven to 210 degrees Celsius. Place defrosted sheet of puff pastry onto the parchment.
  2. Sauté chicken slightly, for 2min, under medium heat.
  3. Combine Teriyaki sauce ingredients in a bowl. Add the teriyaki sauce to the chicken, cook until the sauce is thickened and glossy, stirring occasionally, for around another 3 minutes.
  4. Remove the chicken from the sauce.
  5. Spread the teriyaki sauce onto the puff pastry, leaving a ½ ” border around the edges.
  6. Distribute chicken evenly over teriyaki sauce then top with shredded mozzarella.
  7. Bake for 15-20 minutes until the cheese is bubbly and just beginning to brown and the pastry crust is golden brown.
  8. Remove from oven and let cool for 2 minutes before sprinkling with chopped spring onions.

 

Baked Oysters with Miso-Mayonnaise

I am a real party animal, house parties, to be exact. Nothing beats sharing hearty laughs and intimate conversation with your closest friends in a cozy environment. The truth is, I approach house parties with the same mix of excitement and apprehension you might feel before a first date—what if my home looks messy? What if I get an elaborate menu planned, and then they cancel at the last minute? And obviously you don’t want to look like you’re trying too hard… To ease off the pressure of hosting a house party, every hostess should have a few quick, easy recipes up her sleeve for any event on the calendar.

Made this very simple dish with the leftover miso from last week, this serves as a great snack or party appetizer, taking next to no time or effort to do. Add this dish to your arsenal and you won’t regret it, I promise!

dsc_0551


Ingredients:

½ Dozen oysters

¼ Onion (minced)

1 cup Japanese mayonnaise

1 tablespoon miso

1 teaspoon butter

Paprika (for garnishing)

Directions:

  1. Preheat oven to 180 deg C.
  2. In a small bowl, combine the miso and mayonnaise into a smooth paste; set aside.
  3. Heat up butter in a small skillet over medium heat. When the oil is shimmering, sauté the minced onion until they turn transparent.
  4. Divide the onion evenly into shells and top off thickly with the miso-mayonnaise mixture, make sure to completely cover everything in the shell with the mixture.
  5. Place oysters in the oven on the top rack and bake for 20-25 minutes. The tops should be a nice dark brown when done.
  6. Remove oysters from the oven, garnish with paprika and serve!

 

Sous Vide Miso Maple Salmon

Happy New Year!

The beginning of a year is always a good time for me to review my resolutions and take stock of what I have done over the past year. In 2016, I ditched Korean fried chicken for the Chairman’s smoked pigeons, feasted on numerous macarons and cupcakes, and let countless meals go cold in the search of photographic perfection. As I loosen my belt and take a look at the culinary fads that flooded my social media feeds in the past year, including superfood sensation (kale chips? really?), sweet-savory creations and an array of pimped up ice-cream sundaes crowned with egglettes, I wonder how many of these gourmet trends can stay in the scene.

2016 was also a year for upgrading my kitchen gadgets- I owned my very first sous vide machine!! Sous vide cooking was developed in the mid–1970s by chef Georges Pralus at the Michelin Three-Star Restaurant, Troisgros, in Roanne (still remember this place?) initially as a means of cooking delicate foie gras. In the last two decades, sous vide cooking has become the secret of top chefs at major restaurants around the world. This alternative method of cooking promises incredibly succulent meats without having to worry about overcooking, charring, timing. Unlike the aforementioned culinary fads, I’m sure this gadget will be something I swear by for the years to come.


Ingredients (2 servings)

  • 12-ounce skinless salmon fillet
  • 1/4 cup miso paste
  • 2 tablespoons mirin
  • 1 tablespoon maple syrup

Directions:

1) Set the water bath to 104ºF (40ºC).

2) Place the salmon in a large zipper lock bag. Add the miso, mirin, and maple syrup. Seal the bag tightly.

3) Place the bag in the water bath and set the timer for 30 minutes.

4) When the timer goes off, gently remove the salmon from the bag and discard any remaining cooking liquid.

5) Heat up oil in a non-stick skillet over high heat. When the oil is shimmering, add the salmon and sear until well-browned on top and bottom, about 1 minute total.


 

 

Fettuccine with Black Truffle Cream Sauce

Still trying to process the shock, disgust, horror and anger I get from reading the news, both local and international.

As some of you may have noticed, I haven’t updated my blog/ Facebook for some time. I was, in the past few months, taking some major moves in my career. And I have been working my butt off to adjust to the transitions. In difficult times like this, I am particularly grateful for all the men in my life, who treat women with respect. I grew up getting all the education I needed; my father often reassures me that it is okay for a girl to be smart and ambitious. When I was too tired to cook after work, my husband would just get us takeaways, without the slightest complaint. I have never felt duty-bound to complete all the household chores, I needn’t be the domestic goddess of the house or the new Martha Stewart – I can just be myself!

Cooking has always been a meditating process for me; I feel a sense of tranquility and peace whenever I cook. Tonight, I felt something more – while I cooked, I thought of all the strong women in my life, starting with my mother, all my girlfriends… colleagues… Susan B Anthony… Claudette Colvin… Instead of feeling confined in a box, like many women before my time did, kitchen is a place where my dreams flourish. To me, food is the key to different cultures… Through all the kitchen experiments, I learn to be a person with an open mind.

So, I feel it really personally when I see how women are being demeaned, devalued and degraded publicly, how some leaders rule by intimidation, how they stifle opposing voices and diminish the potential of their citizens… it is just saddening to see how the world is moving backward…

I guess we all need a hearty truffle pasta like this to heal our souls.

dsc_0795


Ingredients:

2 tablespoons unsalted butter

1 tablespoons minced garlic

8 ounces fresh fettucine

1/2 to 1 cup heavy cream

2 tablespoons truffle paste

Truffle shavings

1 tablespoon of salt and 2 tablespoon of olive oil

Directions

  1. Add salt and olive oil to water, bring to a boil.
  2. Meanwhile cook garlic in butter over low heat.
  3. Add heavy cream and simmer until thickened.
  4. Cook pasta until al dente and add to cream; toss to coat.
  5. Whisk in truffle paste into pasta and remove from heat.
  6. Season with salt and serve with truffle shavings or fresh truffle.

Skillet Pork Chops with Apples and Onions

The dish sounds like something you can find in the menu of some fancy restaurants. By deglazing the pan with a combination of chicken stock, cream and a little bit of whisky… everyone can turn those pan drippings into a fantastic sauce, no culinary school degree required!

DSC_0429DSC_0434


Ingredients
2 bone-in pork chops (1 1/4 inches thick)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 apples and onions, cut into wedges
1/3 cup chicken broth
1 cup whipping cream
1/2 cup Dijon mustard
2 tablespoons whisky
8 small fresh thyme sprigs

Methods:
1. Preheat oven to 240°C. Sprinkle pork with salt and pepper. Cook in hot oil in a cast-iron skillet over medium heat for 5 to 6 minutes on each side until golden brown. Remove from skillet.
2. Add apples and onion to skillet; cook until browned. Remove from skillet
3. Add broth to skillet, stir to loosen browned bits from bottom of skillet, cook for 1 to 2 minutes.
4. Whisk together cream and mustard; add to skillet, cook and stir constantly, cook for 2 minutes or until bubbly.
5. Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.
6. Bake at 240°C for 15 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving.


Cheese and Bacon Bread Bake

Rise and shine, it’s breakfast time! Sunday is my favorite day of the week, no morning rush or unmet challenges, finally there is time to sit back and enjoy a relaxing breakfast. This bread bake is a savory version of bread pudding. The recipe only calls for simple ingredients, you can always manage to scrap together some version as long as you have egg and bread.It tastes like a cross between a quiche and omelette; moist, custardy on the inside while the edge is crunchy and golden…

A Sunday well spent brings a week of content, start your day with a smile and a great breakfast!


Ingredients

250g bacon, diced

6 eggs

1 carton of milk

Pinch of salt and black pepper

I semi- baguette (preferably slightly stale) cut into 1 inch cubes

2 cups grated Mozarella cheese

Parsley, for garnish

 

Directions

Preparation beforehand:

  1. Heat a large non stick pan over high heat. Add all but 2 tbsp of bacon (reserve for topping) and cooked until lightly browned.
  2. Remove the bacon from the pan and drain the excessive oil.
  3. Whisk the eggs, milk, salt and pepper in a bowl.
  4. Place the bread in a large bowl. Pour in the egg mixture, 1½ cups cheese and cooked bacon
  5. Set aside in the fridge for at least 30 minutes ( so all the egg is soaked into the bread) or overnight.

To Cook

  1. Preheat oven to 180C.
  2. Coat a 9″ cake tin with butter.
  3. Pour the bread mixture into the cake tin, scatter with remaining uncooked bacon and remaining cheese. Cover loosely with foil.
  4. Bake for 25 minutes, then remove the foil and bake for a further 10 minutes until golden on top.
  5. Garnish with parsley.
  6. Allow to rest for 5 minutes before cutting into slices to serve.

Chicken Cordon Bleu

Happy Easter everyone! To me, Easter means more than just chocolate eggs, it also signifies the start of spring. While I am busy updating my wardrobe with all the pastel-color items. My slumbering taste buds also tingle in anticipation of the fresh new flavors of the approaching season. Lighter dishes for brighter days- it’s time to bid farewell to all the hearty soup and stew!

Chicken cordon bleu is possibly the most famous “French” chicken recipe in the world when, in fact, it is not historically connected to France. Chicken cordon bleu was an American creation in the mid-20th century. Only its name, which means “blue ribbon” in French, can be traced to France. In a typical chicken cordon bleu recipe, ham and cheese are rolled up inside a chicken breast and fried until crispy. For this lighter version, the whole thing is baked until the outside is crispy and the cheese inside becomes oozy. The chicken remains très délicieux despite a modest amount of oil used, and it pairs well with a tangy salad!

DSC_0155.jpg


Ingredients (2 serving):
2 chicken thighs (skinless and boneless)
2 thin slices prosciutto
2 slices of Emmental cheese
1/4 cup all-purpose flour
1/2 cup bread crumbs
1 eggs
Salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
Extra-virgin olive oil

Directions”
1) Preheat oven to 180 degrees C.
2) Lay the chicken thigh between 2 pieces of plastic wrap. Gently pound the chicken to 1/4-inch thickness.
3) Remove the top sheet of plastic, lay 1 slice of prosciutto over the top of the chicken then add a slice of cheese over.
4) Tuck in the sides of the chicken and roll it up tightly inside the plastic wrap. Seal and twist both ends tightly to form a log. Repeat with remaining chicken. Put in refrigerator to set for 30min.
5) Season the flour with salt and pepper.
6) Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs.
7) In a small skillet, brown chicken in oil on all sides.
8) Carefully transfer the chicken to a baking dish. Add the melted butter on top of the chicken as it will help the crust brown.
9) Bake for 35 minutes until browned and cooked through.

­

Chicken and Creamy Dijon Linguine

“Life is a combination of magic and pasta.” – Federico Fellini.

Very few women I know today lead simple lives. Most of us are juggling multiple roles with work, family and friends, let alone all the work-out regimes and beauty routines. Whenever I catch up with my girlfriends and ask how they’re doing, the most common response is not “Fine, thanks!” but “Busy, really busy.”

Life gets busy, but that doesn’t mean we need to compromise the taste of our meal as a result! This rich and decadent Dijon cream sauce is very easy to make and it pairs well with chicken, pork and even fish and can be used to create many other great dishes. Exactly what we need for a busy mid-week dinner!

Chicken and Cream Dijon pasta


 

Ingredients:
200 gram linguine, cooked
2 boneless chicken cutlets (sliced and seasoned with salt & pepper)
2 tablespoons olive oil
2 cloves minced garlic
1 small onion (sliced)
1/2 cup of white wine
1 cups whipping cream
2 tbsp whole-grain Dijon mustard
2 tsp of chicken broth

­
Directions:
1. Heat olive oil in a large frying pan over medium low heat.
2. Add chicken and garlic; fry the chicken until completely cooked.
3. Remove chicken from pan.
4. Add onion to pan, salute until they turn transparent.
5. Add the white wine to the pan.
6. Simmer until the volume is reduced by half, then add the whipping cream, mustard and chicken broth.
7. Simmer until sauce thickens enough to coat a spoon.
8. Return Chicken to the sauce, and simmer for an additional 1 minutes.
9. Serve over cooked linguine.

­


 

 

Pan-seared Foie Gras with Fig and Balsamic Reduction

The rich flavor and the smooth creamy texture of the fat liver is just so delicate and heavenly that I find it very difficult to describe. To enhance the already excellent delicacy, I like to add some sweet, plump figs as the accompaniments, and balances its richness with the acidity of the balsamic reduction.

DSC_0032.jpg


Ingredients:
2 thick slabs of foie gras
5 figs, split into quarters (reserve one for plating)
1⁄4 cup red wine
1 tablespoon balsamic vinegar
Pinch of salt, fresh ground pepper
1 teaspoon sugar

Directions:
For the fig and balsamic reduction
1) Combine all ingredients with 1/2 cup water in a saucepan.
2) Cover; bring to boil over high heat.
3) Reduce to a simmer, cook for 10 minutes or until fruit has broken down.

For the Foie Gras:
1) Season foie gras liberally on all sides with salt and pepper.
2) Heat a small skillet over high heat for at least 3 minutes.
3) Place foie gras in skillet, cook, swirling pan gently from time to time, until golden brown and crisp on first side, about 30 seconds.
4) Flip foie gras onto second side and cook for 30 second longer.
5) Transfer to paper towel-lined plate and let rest for 1 minute.

Salt Baked Chicken Wings with Rosemary

Salt baked chicken is one of the most classic dishes in the Hakka repertoire. The dish is both clever and flavorful. Traditionally it is made by sealing the chicken with a tight cocoon of lotus leaf or parchment paper, which is then baked in scorching coarse salt. Despite the fact that the bird is packed solidly in a thick layer of coarse salt as it cooks, it doesn’t get unbearably salty because the salt doesn’t penetrate the wrapping. The salt coat mainly serves to retain heat and cook the bird evenly.

This week I tried to remake the dish by giving it a western twist – the chicken wings were marinated with cayenne, garlic and lemon zest, before it was baked in my reliable Staub cocotte. The unique cooking method locks in all the flavors and bastes the bird in its very own essence, the chicken turned out juicy and succulent. And once the ceremonious unveiling began, herb-scented steam curled out of the parcel of goodness, filling the room with gratifying aromas. =)

­


Ingredients (serves 2):

8 chicken wings (mid-joint)

2 egg whites

500g rock salt

Marinade

1 tbsp garlic powder

1 tbsp cayenne powder

1 tbsp crushed black pepper

Zest from 2 lemons

2 sprigs rosemary (chopped)

­

Directions:

1) Preheat the oven to 250 deg C.

2) Wash chicken wings, pat dry. Mix with marinade.

3) Wrap the chicken wings with tin foil.

4) Whisk the egg whites until foams form. Add salt and mix well.

5) Line a French oven with tin foil. Spread a layer of salt mixture. Put in the chicken wing wrap and cover it with the remaining salt mixture.

6) Bake the whole French oven for 30mins. Do not cover up the French oven while baking, otherwise the salt mixture cannot be dried, making the chicken very salty.

7) Smash to remove the salt on the surface. Take out the chicken wings and serve!

8) Soak the French oven with hot water until the salt melt before washing.

­