Mixed Vegetables

I like to make my mix vege as colorful as possible. I used carrots, cauliflower, cabbage, corn and mushrooms this time. You can also add broccoli, capsicum and chilies. They say different colors of vegetables contain different nutrients and is therefore more healthier! :)

Ingredients:
Carrot - 1
Cauliflower -1/2
Cabbage - 1/3
Baby corn - 4
Mushrooms - 5-6
*all the above, cut into small pieces
Onion (sliced thinly) -1/2
Garlic (sliced) - 3-4 cloves
Ginger (slice thinly) - 1tbsp
Oyster sugar
Salt to taste
Pepper to taste

Saute the onions, garlic and ginger in a little oil. Add in all the vegetables and stir-fry briefly before adding oyster sauce, salt and pepper. I like my vegetables a bit crunchy, so i take them out in about 3-4 minutes.

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Chicken Sambal

Phew! I'm finally able to update this blog after a 3 month hiatus! Hope you enjoy this chicken sambal recipe! Ingredients: Chicken - 15-20 medium sized pieces Dried chillies - 8-10 Red onion - 2 Garlic (crushed) - 1 clove Ginger - 2 inch piece Shallots -3 Tomato - 1 Chili sauce - 3 tbsp Lemongrass - 2 stalks Salt to taste Sugar to taste Blend half of the red onion, shallots, garlic, ginger and deseeded dried chilies with a food processor. You can also use a mortal and pestle. The latter gives a better texture and taste. Slice thinly the remaining red onion into rings. Put in the chicken and continue to stir until half cooked. Heat some oil in a pan and fry the spice paste with lemongrass until fragrant. Remove from heat and add them together with the chicken and cook well. Season with salt, and sugar. Add chili sauce and simmer on low heat until the gravy thickens. Set aside and serve.

Dry Chicken Peratal

Ingredients: Chicken – 1/2 kg medium size pieces Onions – 4 big sliced thinly Ginger-garlic paste – 3 tsp Curry leaves – 2 spring Chili powder – 3 ts p Coriander powder – 5 tsp Turmeric powder – 1 tsp Garam masala powder – 1 tsp Salt to taste Pepper to taste Marinate the chicken with 1 tsp ginger-garlic paste and salt for 1/2 hr. Cook on low heat without adding much water. Once chicken is 50% cooked, dish out and keep it aside. Heat oil in a pan, add onions, curry leaves, salt and rest of the ginger-garlic paste. Saute it for about 10 minutes until the onions turns very translucent and soft. Add all the spices and fry it for another 3 minutes. Now add the partially cooked chicken and fry it well till the chicken is well coated with the masala and is cooked well. Continue stirring. When a reddish brown color is attained, the dish is ready to be served. Garnish with chopped coriander leaves and serve with rice or chappati.

Chocolate Cake

My 2nd attempt on a cake. I was satisfied with the outcome and everybody seemed to like it. Here's the recipe I used: Ingredients: Butter - 250g Castor sugar - 1 3/4 cups Eggs - 5 Vanilla essence - 1/2 tsp Cocoa powder - 3/4 cup Cake flour - 2 cups Sodium bicarbonate - 1/2 tsp Chocolate milk - 1 cup Chocolate glaze: Semi-sweet chocolate chips - 1/2 cup Confectioner's sugar - 1 cup Butter - 6 tsp Vanilla essence - 1/2 tsp Milk - 1/2 cup Beat butter and sugar until fluffy with a hand mixer. Add eggs one by one, followed by vanilla essence. Reduce mixer speed and add cake flour, cocoa powder and sodium bicarbonate. Add chocolate milk to the mixture and mix until batter is smooth. Heat the oven at 180'C for 5 minutes. Grease the cake pan with some butter and flour. Pour mixture into the cake pan and bake for 45 minutes. Once cake is done, remove from oven and leave to cool. To prepare glaze, heat sugar, semi-sweet chocolate chips, butter, vanilla essence and milk using a double...

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