Category Archives: Food

Spicy Brownies ala Mexican Brownies Recipe

I’m back in the kitchen! This round I’m testing a new recipe and glad it went well! You might not know, Brownies are well known as the America’s favorite bar cookie. Brownies is said to be the perfect end for any meal, what do you think? The classic brownies are more fudgy and gooey while i decided to tone down the texture a bit to be more cakey.

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Mexican brownies are more dense and fudgy with added spices, cinnamon and cayenne pepper. I decided to substitute the pepper with Lingham extra hot sauce as it added more kick to the brownies. Apart from being spicy itself, the hot sauce proceed to elevate the entire flavours as well.

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It’s quite easy to whip out this spicy brownies as you can complete the batter in a bowl. The electric mixer is not needed for this recipe.

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First you melt the chocolate with the butter with double boiler.

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Add in the cocoa powder and sugar, stir it well

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Add in the flour and stir it well too

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Whisk in the eggs, one by one

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Lastly, whisk in the cinnamon powder and Lingham Extra Hot sauce

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Ready to go into the oven for 30-35 mins

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Tadaaaa! You get a dry cracked crust brownies with the wonderful spicy moist texture! yums!

Spicy Brownies/strong>

Ingredients (16 servings):

150 grams bittersweet chocolate
113 grams unsalted butter
15 grams cocoa powder
180 grams castor sugar
3 eggs
1 tsp vanilla essence
100 grams cake flour
1/4 tsp salt
1 tsp cinnamon powder
1 tsp Lingham Extra Hot Chili sauce

Directions:

1. Pre-heat the oven to 180 degree Celsius. Butter an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment paper.
2. Melt the chocolate and butter in a large bowl placed over a pot of simmering water. Remove from heat and stir in the cocoa powder and sugar.
3. Whisk in the vanilla extract and eggs, one at a time, stir well.
4. Stir in the flour and salt.
5. Lastly, whisk in the cinnamon powder and Lingham Extra Hot Sauce.
6. Pour into the cake pan and bake for 30-35 minutes. You may test the doneness by inserting a tooth pick and comes out with a little batter and moist clumps clinging to it.
7. Bon appetite!

*Tips: The best way to clean cut the brownies is by using a plastic knife

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Crunchy Yogurt Chicken Recipe

My favourite food since young was Kentucky Fried Chicken, perhaps that is most of the children favourite food too. Given a choice, I would pick KFC over Mc Donald =P.

I was baking Warrior cake the other day and I still have some yogurt left over in the fridge. I personally don’t fancy or liking it, so I was thinking what can I make use of it. Out of curiosity, I decided to assemble my own yogurt panko chicken at home.

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Crunchy Yogurt Chicken

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I went to Aeon and got some skinless drumstick home, skinless just because I wanna cut down the fats content. Feel free to use the skin-on drums for the recipe.

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Adding in the Lingham Sriracha Chili Sauce for an extra kick for the yogurt marination. The mildly acidic in the yogurt is helpful in tenderising the meat and retain the moisture of it.

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Coat the drumsticks with the marination for at least 4 hours in the fridge

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Mix all the spices with the panko bread crumbs

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I did double coating for the chickens. Coat with the marination, roll it in the panko mixture, coat with marination again, and then panko mixture again.

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Deep drying the drums in a pot of hot oil for at least 15 minutes to 20 minutes.

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You can make these for party snacks or even to pair with rice for dinner.

Crunchy Yogurt Chicken

Ingredients (2-3 servings):

5 fresh, skinless drumstick (you may choose skin-on drums as well)
1 cup plain yogurt
1 teaspoon of paprika powder
2 tablespoons of Lingham Sriracha Chilli Sauce
1 Lemon Zest

1 cup of Panko bread crumbs
1 teaspoon of salt
1 teaspoon of cayenne pepper
1 teaspoon of cumin
1 teaspoon of dried oregano
1 teaspoon black pepper

Directions:

1. In a medium bowl, mix in the plain yogurt, paprika powder, Lingham Sriracha Chilli Sauce and lemon zest. Stir to combine.
2. In a large plate, mix the panko bread crumbs and spices evenly.
3. Dip the drumstick in the marination and leave at least 4 hours to overnight in the fridge.
4. Roll the marinated drums on the panko mixture, dip inside the marination mixture, and roll on the panko mixture again.
5. Heat up a pot of oil (sufficient to cover the entire drums) and deep fried the drumstick for 15-20 minutes.
6. Bon appetite!

Celebrating Hari Raya Aidilfitri with Ayam Masak Merah Recipe

Since Hari Raya Aidilfitri is around the corner, I decided to dish out a Malay cuisine Ayam Masak Merah (Spicy Tomato Chicken) for dinner with my dad.

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A bowl of Jasmine fragrance rice topped with fried egg, stir-fry french beans and Ayam Masak Merah! I am salivating again!

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I spent about 2 hours dishing this meal, not much of skill required. Patient is always the key to successful cooking.

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Getting the spice paste ready!

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Fry the onion, garlic and ginger until it’s soft and translucent.

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Add more tomatoes to your like!

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These juicy chicken meats are ready to be coated with the spice sauce!

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Add in the secret ingredient Lingham Sweet and Spicy Sauce to elevate the flavour of the entire dish!

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The last step, coconut milk to thicken up the sauce and creamy-ness flavour!

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Ayam Masak Merah/strong>

Ingredients (2-4 servings):

1/2 fresh chicken, marinate with salt and pepper
1 white onion, sliced
3 cloves of garlic, sliced
2″ ginger, sliced
1 star anise
1 cinnamon stick
1 tablespoon Lingham Sweet and Spicy Sauce
200 ml water
40 ml coconut milk
1 teaspoon salt
1 tablespoon sugar

Spice Paste
2 white onion
3 red onion
3 cloves of garlic
2″ ginger sliced
2″ galangal sliced
1 stalks lemongrass, white parts only, thinly sliced
10-15 dried chillies (soak in hot water for 5 minutes)

Directions:

1. Heat a wide non stick pan over medium heat, add in enough oil and sear the chicken skin side down and sear for 3-4 minutes each side. Set aside.
2. Place all the ingredients for the spice paste in a blender, add just enough water and blend until smooth.
3. In the same pan, over medium high heat, fry the sliced onion, garlic and ginger, star anise and cinnamon stick until soft.
4. Add the spice paste and Lingham sweet and spicy sauce in and fry for 5-10 minutes.
5. Add the chicken and stir so the sauce coats the chicken. Add the tomato and water, bring the sauce to a boil. Once boiled, stir in the sugar and salt. Turn the heat to low and simmer covered for 10-15 minutes.
6. Add the coconut milk and stir until incorporated.
7. Bon appetite!

Ceviche Recipe with a Modern Twist

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I guess not much people have heard about the Ceviche, a Peruvian dish made from fresh raw fish cured in citrus juices. According to some historic sources from Peru, ceviche would have originated among the Moche, a coastal civilization that began to flourish in the area of current-day northern Peru nearly 2000 years ago.

The traditional ceviche calls semi-firm white-fleshed ocean fish like sea bass, striped bass, grouper, sole or flounder. However, I decided to twist the recipe by using salmon and butterfish fillet.

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Since Top Catch Fisheries is nearby my place, I got my salmon and butterfish from them in the morning to ensure my civeche is fresh and good.

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Ceviche is rather easy to make and can be prepared as a meal or as a fabulous appetizer for your party. Ceviche can be quite beautiful on a serving platter.

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Ceviche/strong>

Ingredients (2 servings):

330gm fresh, skinless salmon and butter fish fillets, cut into 1/2-inch dice
3 tablespoons fresh lime juice
3 tablespoons fresh lemon juice
300gm diced cherry tomatoes, cut into 1/4 inch dice
50gm pitted black olives, finely chopped
90gm feta cheese cubes
1 small red onion, chopped
2 chilli, minced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons diced red bell pepper
2 tablespoons extra-virgin olive oil
1 teaspoon Lingham Extra Hot Chilli Sauce
salt and pepper to taste
Directions:

1. In a medium bowl, combine fish and 2 tablespoon each of lime and lemon juice. Cover and refrigerate at least half an hour to 3, stirring occasionally.
2. Drain the fish in a colander, discarding juices and place it in a large bowl.
3. Add in the diced cherry tomatoes, black olives, red onion, feta cheese, chopped cilantro, diced red bell pepper, minced chili and mix it evenly.
4. Mix in the olive oil, remaining lime and lemon juice, Lingham Extra Hot Chilli Sauce, salt, pepper and toss it.
5. Serve it in a whisky glass and decorate with mint leaves.
6. Bon appetite!

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Mango Salsa Sauce (Recipe)

Cooking is not your thing and KFC / Pizza Hut / Dominos pizza are the only ideas when it comes to pot luck party? Today I’m gonna share with you guys the perfect recipe I have here for mango salsa sauce, a perfect dressing for nachos, salad, grilled chicken or even pan seared salmon fillet. It’s so refreshing and yummy-licious!

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These are all you need for the making of mango salsa sauce! Make sure you get a ripe mango to get the best taste out of it!

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Finely dice the mango, red onions, red bell pepper and rough chop the cilantro, you are almost done with it!

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Add in all the ingredients in a bowl and give it a stir, tadaaaaaa! Siap!

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Be it a pot luck party or bbq party, nachos with mango salsa sauce is always my best starter!

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Mango Salsa Sauce

Ingredients (8 servings):

2 ripe mango, peeled, seeded, and diced small (about 1 1/2 cups)
4 tablespoon red bell pepper, diced fine
4 tablespoon red onion, finely diced
4 tablespoons fresh lime juice
4 tablespoon chopped fresh cilantro
2 tablespoon rice vinegar
2 tablespoon olive oil
1/2 teaspoon cumin
1 1/2 teaspoon Lingham Extra Hot Chilli Sauce
salt to taste

Directions:

1. Dice the peeled and seeded mango, red bell pepper, red onions and set aside.
2. Chop the fresh cilantro and set aside.
3. Mix all the ingredients and sauces into a mixing bowl.
4. Serve it along with nachos or topped it on pan seared salmon.
5. Bon appetite!