Tuesday, April 20, 2010

paramesan chicken in spaghetti

I was reading my daily email from a subscription of Simply Recipes when this article caught my attention. I have all the ingredients in my pantry plus the instruction is very easy...so i gave it a go...this then is our dinner for tonight. I've made a few revisions with the original recipe.
the way i want my pasta to be..try it!
1 large yellow onion, minced
3 cloves garlic, minced
2 tbsp olive oil
1 can (28 oz) crushed tomatoes
1 tsp. oregano
pinch of red pepper flakes
1/4 cup fresh basil, chopped
2 tbsp brown sugar
4 chicken fillet
salt and pepper
1 egg
1 cup breadcrumbs
1 cup paramesan cheese
1/2 cup olive oil
8 oz mozarella cheese
1. For the sauce: Saute the onions and garlic. Add the crushed tomatoes and dried oregano. Simmer. Add the sugar, red pepper flakes and fresh basil. Cook uncovered 10-12 minutes.
2. Season chicken fillet with salt and pepper. Dip in egg and into the breadcrumbs. Pan fry 3 minutes each side or until golden brown.
3. Arrange in a baking dish with the sauce at the bottom. Topped each chicken fillet with mozarella and paramesan cheese. Bake in the oven for 5 minutes or until the cheese has melted.
4. Serve with spaghetti.

Chicken Spaghetti on Foodista

chicken and spinach veloute

This soup is super yummy and it's so easy to make. Perfect for whipping up at the last minute
when u have unexpected visitors dropping by.
5 cups chicken stock
6 oz spinach, stems removed and washed
1/3 cup heavy cream
2 tbsp butter
2 tbsp flour
salt and pepper to taste
1. Blanch spinach in boiling water. Squeeze out all the juices and slice coarsely.
2. Heat pot. Add the butter and flour. Cook the flour for 2 minutes.
3. Add the chicken stock. Mix. Add the spinach.
4. Blend in a food processor. Reutrn to pot, simmer gently.
5. Season. Add the heavy cream.
6. Serve with croutons.


Paella is a Spanish inspired dish. There are different kinds of paella..you can actually make
your own version with whatever staple that is available in your pantry. One of the key
ingredient though is saffron, which is considered to be the most expensive spice by weight in the whole world. Saffron gives this distinct yellow color with grassy or hay-like aroma.
It is simple to make and a full meal in one. Enjoy!!!


800 gms japanese rice
2 handfuls of clams
2 handfuls of mussels
2 whole squid, cleaned inside out
200 gm shrimp
200 gm fish fillet
150 gm chicken fillet
1 green bell pepper
1 yellow onion
2 lemons cut into wedges
1 Tbsp saffron
chicken stock, just enough to cover the rice

*optional: 100 gms chorizo

1. Season chicken with salt and pepper. Heat pan with olive oil, saute the chicken slices for 2-3
minutes. Remove and set aside.
2. Saute the squid in the same pan. Remove and set aside.

3. Saute the fish fillet for 3 mins in the same pan. Remove and set aside.

4. Saute the onions, garlic, celery and green bell pepper. Season. Add the saffron.

5. Add the rice (washed in water). Mix. Add the chicken stock.

6. Cook for 12 minutes. Add the shrimp, squid, fish, chicken, clams and mussels on top.Cover

7. Cook for another 5-6 minutes until rice is cooked but not mushy.

8. Serve with lemon wedges.

Friday, March 12, 2010

kimbab and ddeokbokkie

Who doesn't love Korean food? well, i do!
I actually have it everyday for the last year or so...well, having Korean friends helps a lot in introducing you to their lengua and the right kinds of combination.
For this dish..kimbab (김밥) and ddeokbokki ( 떡볶이), a very popular streetfood in Korea.
I adapted the recipe from my fave Korean foodblog Maangchi, check out this link for more
detailed instruction and video.
Try it at home, it's so easy to make and it's oh so delish!

chicken braised in cider with caramelized apples

Wow, can't believe how long time it's been since my last entry. I've been so busy with so many stuff but now that i have some time off from school i just have to update this baby i created 2 years ago.

One of the many chefs that i adore is chef Gordon Ramsey, watching him from Hell's Kitchen isn't enough that i had to get his books. I'm amazed how simple they were to follow and create. This recipe is from one of his books GORDON RAMSEY'S WORLD KITCHEN. You have got to try this..yummy and creamy dish.

In French, this dish is called, POULET A LA NORMANDE...bon appetite!

1 kg. chicken
3 tbsp olive oil
2 thin rash bacon, chopped
300 ml cider
100 ml calvados or brandy
250 ml double cream
2-3 apples
30 g butter
1-2 tsp caster sugar
30 g walnuts, toasted and lightly crushed
salt and pepper
handful of flat-leaf parsley, leaves chopped

1. Preheat oven to 180 degrees C. Season the chicken with salt and pepper. Heat a thin layer of olive oil in a wide flameproof casserole until hot. Brown the chicken in batches for 2-3 minutes on each side until evenly colored, removing the pieces to a plate when they are ready
2. Add the bacon to the casserole and fry until lightly golden brown. Pour in the cider and Calvados, bring to a boil and let bubble until reduces by 1/3. stir in the cream and thyme leaves.

3. Return the chicken to the casserole, put the lid and place in the oven. Braise for 30-45 minutes until the chicken is tender and just cooked through; remove the breast pieces after 20-25 minutes to avoid overcooking and return them for the last 5 minutes to warm through.

4. Before service, peel, core and thickly slice the apples into rings. Melt the butter in a large frying pan. Sprinkle the apple slices with sugar and fry them in the butter for about 4-5 minutes on each side until golden brown.

5. then the chicken is ready, remove the pieces to a warm plate. If you find the sauce too thin, boil it until reduced and thickened to the desired consistency. Season to taste with salt, pepper and a little lemon juice.

6. Return the chicken to the sauce and garnish with the caramelized apples. Sprinkle the walnuts and chopped parsley on top before serving.