Asian Creamy Butter Chicken 奶油鸡丁

This is another exotic chicken dish which is extremely rich and tasty. I did prepared this exotic flavour with prawns (creamy butter prawns) some time ago and it was really really scrumptious. However, there is an Indian dish murgh makhani also known as butter chicken. It is made of grilled chicken cooked in smooth buttery & creamy tomato based gravy. But it tasted very spicy compare to Asian version butter chicken. Come on lets find out how delicious this Asian version butter chicken is..... please read on for more.

You definitely will be very surprised how beautiful the flavour turns out.

Ingredients :
2  large boneless chicken meat, diced
1  egg white
salt & pepper to taste
1/2 cup  cornflour
3 garlic gloves, chopped
5 stalk curry leaves, rinsed
1-1/2  tspn   curry powder
1/2 tspn  turmeric powder
150ml  heavy cream/evaporated milk
1 TB  sugar
a dash of salt or to taste

Method :
(1)  marinade chicken meat with salt & pepper, then stir in egg white till well mixed.
(2)  next now, add in cornflour and stir till all meat well coated, set aside to rest for 30 minutes.
(3)  now,  fry chicken meat till golden brown and set aside.
(4)  preheat frying pan with medium heat, add in butter garlic& curry leaves and saute till fragrant.
(5)  stir in curry powder & turmeric powder, let to saute a one minute then add in heavy cream or evaporated milk, salt & sugar and let to cook till thickened.
(6)  finally, stir in fried chicken meat till everything is well mixed then serve with rice or noodle.

This tasty creamy chicken can serve either with pasta, spaghetti or rice. Just as yummy ! Hope you guys will love it too.

Cranberry La Brioche Feuilletee 红梅布莉歐千层酥皮

For the past couple of months, I've been busy with my herman baby. Too sad that I really don't have time for them anymore and have to freeze them for awhile. However, I still have plenty of instant yeast in the fridge that need to be sort out. And recently, I was inspired by this gorgeous pastry page, click to see here. It was astonishing ! Since this is my favourite thing to do, I shall start without hesitation..Please read on for more.

Ingredients :
250gm   bread flour/high protein flour
250gm   all purpose flour
100gm   dried cranberries, chopped
1-1/2 TB   instant yeast
2-1/2 TB   sugar
3 large eggs
150ml   full cream milk
1 tspn    salt
50gm   cold butter, diced
**300gm   cold butter for folding process
**egg glazing :  1 yolk mixed with 1 tspn  milk

Method :
(1)  combine both flour, sugar, yeast, cranberries, eggs & milk then stir to form a soft dough.
(2)  now, add in salt & butter and continued kneading till smooth & non-sticky then set aside to rest for an hour or till double in size.
(3)  once ready, punch dough to release excess air and kmead till smooth again.
(4)  place dough to slightly floured working table, roll to flatten dough into 26x12" sheet.
(5)  sliced cold butter to cover half portion of flattened dough, as picture shown here. Fold the other half dough over butter and keep the edges nicely sealed.
(6)  next, roll filled dough into 26x12" sheet again then fold both the shorter edge to meet at the center.  Now again, fold the other half over one half to generate a 4 folding layer, as seen here. Finally, cover dough with plastic sheet & keep refrigerated for 30 minutes till butter is chilled and set. This is to prevent melting butter from messing up the dough.
(7) repeat the folding process for another 2 more round then keep chilled for 45 minutes after the final touch up.

(8)  once its ready,  roll chilled dough into 26x15" sheet, trim off the edges (about half inche each) then divide into 3 portions (about 4" height 24" length).
(9)  greased two 4x4x9" tray lined with parchment paper each, then place one & a half piece of pastry sheet to tray by flipping into snake like curl shape, as picture shown above.
(10)  let to rest for another 45 minutes or till double in size as picture shown below.

(11)  now, brush dough with egg glazing and then bake at preheated oven 210'C for about 25 minutes or till golden brown
.

Love exactly how this brioche turns out. I used the leftover trimmed edges to make cruffin and it turns out as gorgeous.

Brioche is something that is made with lots of eggs & butter. And that is why the texture is so light & fluffy. I can polish one whole loaf all by myself. Hope you guys will love it too ! Happy baking.

Yellow Mustard Fried Chicken 芥末醬炸香鸡

I am a weird person and I love mustard to bit. I know not many Chinese loves it especially hubby ! haha.... However, I am not afraid to season my cooking dish with the ingredient. The other day I found a bottle of yellow mustard in the fridge and fry chicken is the first thing strike my head. Ok OK Ok.... yellow mustard fried chicken should sounds wonderful for everyone. So, here's what I did.

Always washed & discharged extra fat from the chicken when preparing any chicken dish.

Ingredients :
4  whole chicken thigh, cut into 3 portions each
salt & pepper to taste
2 TB  yellow mustard sauce
1 tspn  garlic powder
1 TB  black peppercorn, crashed
1 tspn  black pepper powder
1/2 TB  paprika
1 tspn   granules powder
1 cup  milk
1 cup  all purpose flour
*1-1/2 cups  cornflour for coating
*cooking oil for deep frying

Method :
(1)  mix together chicken pieces with salt, pepper, mustard, black pepper & pepper corn, paprika, granules powder and stir till everything well blended. Then stir in milk & flour till well cooperated. Let to rest in the fridge for 2 hours.
(2)  once its ready, coat each marinated chicken pieces with corn flour and deep fry till golden brown.

*Note : I put in about 1-1/3 TB of salt.

Salivating just by the look of the crust. Don't you think so ! Hope you guys will love it too.