Daily Archives: July 24, 2019

Curry Potato Muffin

Today I was thinking of making something for my kids’ snack. That was when I saw my potatoes sitting at my countertop. So I thought of making something out of it. I said to myself, “why not make them into curry potato muffins? My kids love potatoes and they love curry. This will be perfect for them! “

Ingredients

  • 225g All Purpose Flour
  • 14g Baking Powder
  • pinch of Salt
  • 7g chicken powder
  • 72g red curry paste
  • 64g beaten egg
  • 280g boiled peeled potato (see note below)*
  • 30g minced shallots
  • 25g minced yellow onion
  • 55g olive oil
  • 150g coconut milk

Method

  • Mash* the potatoes leaving some bits. This is my preference, as I would love to be able to chew on some bits of potatoes. Set aside
  • Sift all the dry ingredients together e.g. flour, baking powder, salt and chicken powder. This is to prevent lumps and ensures that the micro ingredients are well incorporated. Set aside
  • Add the shallots and yellow onion into your mashed potato. Followed by all the rest of the wet ingredients e.g. eggs, curry paste, olive oil and coconut milk. Stir well to combine.
  • Add in half of the dry ingredients, stir to combine, then add the rest of the dry ingredients. Stir all to combine. Avoid over mixing as this will result in tough muffins.
  • Scoop the thick batter into the muffin cup, about 3/4 full.
  • Baked for 20-23 minutes or insert a skewer at the center and see if it comes out dry.

Steamed Chicken with Mushrooms and Chinese Sausage

Very Fragrant!

Steaming is a popular cooking method in Chinese cuisine and my favourite method of cooking because it is simple and quick. Steamed chicken with mushrooms and Chinese sausage has always been my family’s favourite. Now with dancing chef’s Hainanese paste, it just made my cooking a lot more simpler yet still flavourful. This paste has all the spices that I need to make a nutritious fuss free healthy meal.

Ingredients

  • 8 dried shiitake soaked in 300g hot water
  • 350g chicken breast fillet (cubes)
  • 1 Chinese lean sausage (sliced) soaked in hot water
  • 100 fresh black fungus (chopped to smaller pieces)
  • 7g shaoxing wine (Chinese wine)
  • 7g sesame oil
  • 7g cornstarch
  • 11g oyster sauce
  • 6g sugar
  • 55g dancing chef’s Hainanese chicken paste

Method

  • Remove the stem of the shiitake, set aside the water
  • Cut the chicken into cubes, set aside
  • Slice the lean sausage diagonally. Soaking the sausage in hot water, would help to easily remove the casing, then set aside
  • Put the water that has been soaked with the dried shiitake in a steam safe dish, followed by wine, oil, oyster sauce, sugar, Hainanese paste, and cornstarch. Mix thoroughly until all combined.
  • Coat the chicken, shiitake, sausage and black fungus into the mixture.
  • Steam for about 20-30 minutes in medium – high heat.
  • Serve with steam hot rice

Extra Rice Please !