Day 8: Honey Mustard Chicken
As it is the weekend, I took control of the kitchen and let mumsy rest. So, for dinner today I made a simple Honey Mustard Chicken dish for the family.
- chicken (any cut is fine, on or off the bone)
- dijon mustard
- onion (finely chopped)
- garlic (finely chopped)
- chicken stock
- olive oil
- salt and pepper
- Season the chicken generously with salt and pepper.
- heat up a large skillet on a medium heat, drizzle some olive oil and add the chicken skin side down. Brown for 5 minutes until golden and crispy.
- Remove chicken from the pan and add the chopped garlic and onion and cook until soft and translucent.
- in a bowl, mix the mustard, honey, chicken stock and a splash of milk. Add the mixture into the pan.
- leave on medium heat until the sauce is reduced to half and add some thyme. Put in the already golden and crispy chicken and cover with lid until chicken is cook through.
- Serve immediately with a side of rice/potatoes/pasta and salad. ENJOY!
DAY 2: ENCHILADAS
I have yet to find a restaurant that serves decent Mexican food in Kuala Lumpur. So I took it upon myself to cook my family enchiladas for Iftar.
- Chicken Breast
- Cajun Spice
- All spice
- Olive oil
- Bell pepper
- Chestnut mushroom
- Tortilla wrap
- Mozzarella cheese (Grated)
- Can crushed tomato
- salt and pepper
- Marinate the chicken breast that has been cut in cubes with the cajun spice, paprika, all spice and a pinch of salt. Marinade for at least 20 minutes. The longer the better.
- In a medium size sauce pan, heat olive oil on medium heat and add the marinated chicken and cooked till brown. Once cooked, add the onion that was cut in wedges, bell peppers that has been chopped in cubes and the chestnut mushroom. Cook until all the vegetables soften. Add salt and pepper to taste.
- Wrap the mixture and some mozzarella cheese with tortilla wrap and put the flap side down in a casserole pan. Repeat until there’s no more space to put anymore wraps in the casserole pan.
- Pour the crushed tomato on top and sprinkle a generous amount of mozzarella cheese.
- Put the casserole in the oven for 15-20 minutes at 180 degree celsius or until the cheese melts and brown.
- Serve with salsa and ENJOY!
Day 1: Onde-onde (Buah Melaka)
Onde-onde are these green coloured balls made from glutinous rice flour coated with fresh grated coconut and they are like little sweet bombs. One of my favourite traditional Malaysian kuih.
- glutinous flour
- pandan leaf extract
- fresh grated coconut
- palm sugar (cubes/chunks)
- Mix the glutinous flour, a pinch of salt, water and pandan leaf extract to create a green coloured dough.
- Divide the dough into little balls and in each dough, put a small cube/chunk of palm sugar in it. Be careful not to make the layer of dough too thin as this may torn the dough which results in the palm sugar to flow out once heated.
- Put the filled dough into a pot of boiling water. leave until the balls start to float.
- Coat the cooked onde-onde with the slightly salted fresh grated coconut.
- Leave it to cool and ENJOY!