Foolproof Baked Zucchini and Mushrooms

I’ve been eating my zucchini this way for a while now. It’s unbelievably easy, takes almost no effort and tastes way awesome. Just thought I’d put it down on the blog for anyone who might find it helpful. Never know!

Fool Proof Baked Vegetables

Heat oven to 190°C for 10 mins. Meanwhile, slice zucchini and quarter mushrooms. Throw it all into a baking pan (or whatever you use for the oven). Drizzle good quality extra virgin olive oil onto the vege. Add salt and black pepper. Using your (clean) hands, mix the stuff around and make sure that it’s well coated. Dump it in the oven for 10 mins then it’s done.

Simple joys!

The Best Scrambled Eggs in the World!

It seems that I’m really into this whole ‘the best …’ series, eh? But I can’t help it when the best of everything hits me at once 🙂

Grill Sergeant Lance was teaching me how to make the best clam chowder in the world (that post will come later) and while it was cooking, he showed me how to make the best scrambled eggs in the world, Gordon Ramsay-style.

I took some photos of the process but I think it’s better if you just watch the video:

Some things to note:
– If you’re out of butter, margarine is an accepted but very poor substitute
– The poor man’s creme fraiche is processed cheese #sux2bp00r
– If you’re anal about calories, this recipe is not for you. Neither is this blog 😛
– The pot has to have a thick base. Time to invest in a decent pot!
– The mixer/ stirrer has to be silicone not plastic for obvious reasons

Here be Grill Sergeant Lance stirring the s*** out of the eggs.

Best Scrambled Eggs in the world - stirring the pot

Here be Grill Sergeant Lance with proper (but expired, hence why we didn’t use it) creme fraiche and processed cheese Happy Cow.

Best Scrambled Eggs in the world -  Lance with cream and cheese

Here be our breakfast that day, yum!

Best Scrambled Eggs in the world - with chives

Here be the super big breakfast I made for me and Ryan the nephew when we had a wonderful Ryan’s Gr8 Weekend. I left the eggs in the pot a bit too long because I was tending to the other stuff so it wasn’t as runny. But still awesome!

Best Scrambled Eggs in the world - big breakfast

When are you going to make the best scrambled eggs in the world? 😀

Baked Marmalade Chicken

Baked Marmalade Chicken Somehow my boss ended up with a jar of marmalade. It’s homemade, it’s good quality, it’s chunky and it has been sitting in the office fridge for about 3 months. As it expires end of this month, I decided to take it back and make something out of it. He didn’t even notice.

(But of course I told him lah… )

Googled for recipes using marmalade, found a BBC one that I’m not linking because I’m lazy to look it up again. Basically almost followed it to the tee. Made it twice (because the first time I followed it to the tee and it was blah), here’s my jottings for the 2nd time:

The Chicken:
– 4 chicken pieces

The Marinade:
– 2 tbsp marmalade (preferably chunky)
– 1 tbsp ginger, finely chopped
– 3 garlic cloves, finely chopped
– 2 tsp Dijon mustard
– 1/2 tsp salt
– a sprinkle of ground black pepper
– 1 tsp olive oil
– 50ml orange juice

Trim excess fat off the chicken. I used all thighs so there was a lot of excess fat. Will use a combination of thighs and breast meat next time. Mix the marinade well, then coat the chicken with it. Feel free to double the recipe if you’re making more chicken. Cover with cling wrap, put in fridge to marinade for at least 1 hour, at most 4 hours.

Baked Marmalade Chicken - 01 marinade
Ready to bake!

Heat the oven to: 180C for 15 mins. Dump the chicken and marinade into a baking tray lined with tin foil. Cover the top of the tray with tin foil. Bake for 50 mins.

Baked Marmalade Chicken - 02 in the oven

Take it out, bast it some. Here’s what it looks like after 50 mins.

Baked Marmalade Chicken - 03 after 50 mins

Remove the top tin foil and put it back in the oven for another 20 mins. Here’s the result, ta-dahhhh!

Baked Marmalade Chicken - 04 after 70 mins

Let it rest for 10 mins then serve with awesome roast potatoes and boiled greens. Or rice or salad or cous cous or whatever tickles your fancy! You just need something neutral to balance the sweetness of the dish.

Baked Marmalade Chicken - 05 serving

It’s sweet and tangy (make sure you don’t skimp on the ginger!) and quite yummy. Click here for a photo of the chicken when I pried it open. The flesh is juicy and succulent, the skin slightly caramelised and all very lovely. Smells wonderful too, you need to make some marmalade chicken now! 😀

The Filipino-ish Chicken Macaroni Salad

When Awesome Jaime officially launched her business, there was a little food partayyy where Tim’s mom prepared a traditional Filipino dish, the chicken macaroni salad. I thought it was possibly one of the nicest things I ate that week.

So I did what anyone would do in my situation: badger Tim’s mom for the recipe until she finally told me, yay!

A chicken macaroni salad? What’s so special about that, you ask? At the heart of it, it’s chicken + macaroni + mayonnaise. I suppose it’s always nice to revisit the basics and appreciate the absolute simplicity of ingredients. Again I’m just trying to fill out virtual white space; come on, everything tastes great with mayonnaise! 😀

Of course by the time I got down to making it, I’d forgotten most of what Tim’s mom told me. Even the exact taste of it was a blur to me. Well soldier on regardless as I’d already bought the main ingredients. As we say in Malaysia, lantaklah…

So here was what I did: boil chicken breasts for about 20mins then shred them to pieces. Shredding chicken meat is really a thankless job and I don’t look forward to doing it again anytime soon. It really isn’t easy if you’re a slight OCD case like moi…

Cook macaroni according to instructions. After it’s cooked, remove the water then slip in a couple pieces of cheap cheddar slices. ‘Cos I’m too cheap to buy the ridiculously priced good ones.

Filipino-ish Chicken Macaroni Salad - shredded chicken breast Filipino-ish Chicken Macaroni Salad - cooked macaroni with cheese
Getting the chicken and macaroni in a chicken macaroni salad done

Next, add the shredded chicken and raisins together with the macaroni. Normally I hate raisins and would never deign to eat nor use them, but I’ll make an exception for this one.

Filipino-ish Chicken Macaroni Salad - mixing ingredients
Putting ingredients together require a full photo

Add salad cream and mayonnaise to the mix. Get a cousin to put in salt + black pepper + sprinkle of whatever dried herbs. If you’re unfortunate enough not to have a cousin like mine who would do these things for you, I suppose you could bloody well do it yourself then! 😀

Filipino-ish Chicken Macaroni Salad - magic Filipino-ish Chicken Macaroni Salad - adding herbs
Adding sunshine and happiness

Mix everything together, mix well. Let it sit in the fridge for a couple of hours before serving.

Filipino-ish Chicken Macaroni Salad

Eat, nom nom nom nom! Someone’s maid who is Filipino told me that it’s exactly how they do it back home but I feel something was missing. Perhaps it was the lack of onions (Ryan don’t eat raw onions yet) and I went slightly overboard with the salad cream. If you want to give it a go, you should get the proper recipe and methods from This Little Piggy.

Suanie made Jamie Oliver’s Roast Potatoes, yay!

I got some nice potatoes last week, wanted to make fries but decided otherwise. Thought of making boulangère but I couldn’t be arsed to slice the potatoes. Then I got to talking with Ee-Lyn and she told me to try Jamie Oliver’s roast potatoes recipe. All hail YouTube!

I followed the recipe quite closely, used the butter version. Just cut the potatoes really small because I like the crispy parts more than the fluffy ones. Added dried mixed Italian herbs and a slight shake of cayenne with black pepper and salt. Friggin’ yum, I want to eat this forever!

Suanie's roast potatoes

In case my Mom thinks I’m not eating good (‘cos moms always think that when you don’t live with them), here’s a photo of my lunch a while back. Salad of coral, butterhead, rocket, cherry tomatoes, grilled mushrooms and capsicum tossed in a slight drizzle of Italian dressing, healthy has never been this delicious!

Suanie's awesome salad

Need to think of what new things to cook, I’ve been quite out of it for a bit. Hmm…

Chilli Lime Chicken

Chilli Lime Chicken I got this Chilli-Lime Kabobs recipe from All Recipes. As I don’t have a BBQ grill readily available, I thought I’d substitute with the next best thing, as you’d see later.

I made the skewered version twice, then in other times just used the recipe and pan-grilled it. I quite like this recipe as I think it gives the chicken an extra kick. For the pan-grill version, I always eat it without any sauces because the chicken is tender and moist enough to be eaten on its own. I’d imagine a mango puree sauce of some kind would go rather well with this.
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How to roast bell peppers on your gas stove

Bell peppers, better known as capsicums here is really yummy. There is no room for doubts of its superiority because Chairman Kaga himself chose to bite into one at the opening scenes of Iron Chef. Then he smiled and began to laugh manically but that’s another story.

I roasted bell peppers on my gas stove the other day. It was great. Here’s how I did it:

Roast bell pepper on gas stove

1 – Have bell pepper. I chose red as it’s sweeter. Yellow works too. Green may be slightly bitter. Have gas stove. If your pan stand is not long enough to hold the fruit, then use a steel mesh like me.

Turn the fire to medium high, place bell pepper on top of pan stand/ steel mesh. Let the open flames char the fruit until it’s blackened. Use tongs to turn it to the other side, until all sides are blackened. Should be done between 7 and 10 mins.

2 – Remove the fruit into a clear plastic bag, close it and leave to steam inside for 15 mins.

3 – Use the plastic to help slide off most of the charred skin. Remove the rest of the charred skin using paper towels and/or knife. Use creativity.

4 – Slice the fruit open, remove the seeds. At this point, it’s still damn hot inside so be careful. At no point should you attempt to give up and wash the fruit with water to remove the seeds + black bits, as it will severely affect the taste (speaking from experience here!).

When you’re satisfied with the cleaning process, cut the fruit to slices. Eat it just like that, or use it as a side dish, or add it to your sandwich or wrap. The world is your roasted bell pepper!