Category: From Our Kitchen

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Thai BBQ Chicken aka Gai Yang

We first tasted this dish years ago from a Thai take away across our old apartment and won our hearts since. It’s one of the reason we had Thai take away fairly often back then, well apart from being lazy to cook 😛 they actually cooked very nice Thai Fried Rice and Lard Na as well. We shall go back again to take some photos and I can share them in here (ok noted, that’s another to do list!).

We don’t get much Thai take away these days, haven’t found a good one near our new place here. There are a few Thai restaurants around but nothing as good as what we got before. Consequently I look up gai yang recipes to satisfy our cravings 🙂

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Baked Cheesecake with Mocha Marble

Ever since I tried baked cheesecake, I have grown to love it. Among all varieties that I have tried, my favorite is baked cheesecake, especially new york cheesecake. I have gathered varieties of cheesecake recipes but have never had the courage to try them out, mainly because of the amount of cream cheese needed and to think that what if people don’t like it then those ingredients will just go to waste On top of that, I used to live just with my younger brother who are not a big fan of cheesecake, so there are more restrains to try out those recipes. Now that my dear hubby is in the picture, I tend to cook/bake things to suit his liking. This is one of the case. I started with basic original baked cheesecake and add some mocha paste to small amount of the batter hoping to create the marble effect then some Nutella swirl on top, also chocolate cookies crumbles for the base. I must admit we love this! It is smooth, creamy, rich, but not too sweet, the chocolate cookies crumble works really well with the mocha flavour. This recipe is definitely a keeper! Hope you give it a try and let me know how it turns out 🙂 Continue reading “Baked Cheesecake with Mocha Marble”

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Pandan Bread Loaf with Nutella Filling

My latest homemade bread after a long break of bread baking 🙂

I used the tangzhong method again, as mention in my previous post. Only this time, I make them in a loaf pan and for each bread bit, I flattened them, spread generous amount of Nutella before roll them into balls again to put in the pan.

It is autumn in here and temperature has been dropping, so I found it took much longer in proofing process, this time it took me 2.5 hours for proofing alone. I initially put the dough inside the microwave but it is not warm enough (or it cools down too quickly), so later on I put it in my kitchen sink filled halfway through with warm water and this really help with the proofing process.

pandan nutella bread loaf

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Three Cup Chicken

This is a new dish to me, I had only tasted it last week while dining out with some families. Upon tasting this stewed-like dish, both husband and I loved it straightaway yet we could not figure out what the seasoning goes into this dish. Where do you go looking for information? Sure enough, I searched on Google and found lots of recipes there. They are all very similar, maybe some variants on the extras to add to the dish. Basically the name three cups refers to the three basic sauce used: soy sauce, sesame oil, and rice wine. Generous amount of garlic and ginger and thai basil leaves are put into this traditional Taiwanese dish as well.

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Steamy Chicken Soup for Cold

I had caught flu these past few days and what’s better to soothe the sore throat and blocked nose than a bowl of steamy chicken soup 🙂

My usual staples for chicken soup are: chicken breast, onion, garlic, celery, carrot, and potato. Sometimes I add extra spices, like cloves, cinnamon, bay leaves, kaffir lime leaves, ginger, or ground coriander seed (depends on what I have on hand). This time I only added bay leaves, kaffir lime leaves and some ground ginger, I think the kaffir lime leaves really freshen the soup with the slight tangy fragrance.

So dear readers, what do you usually put into your chicken soup?

chicken soup