Tag Archives: Lingham

Spicy Bacon Egg Cups (Recipe)

Breakfast is the most important meal of the day, especially people with gastric and acid reflux issues. I always looking out for breakfast idea but what’s better than the combination of bacon and egg for breakfast.

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I guess most of you have seen this on facebook but how many of you actually tried it? Frankly it’s relatively easy and perfect for beginner to impress your lover/family.

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There’s only a few ingredients called for the recipe, thick cut bacon strip, eggs, parmesan cheese, salt and paper.

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I marinated the thick cut bacon strip with Lingham Sriracha Hot sauce for at least 2 hours in the fridge.

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Pan-fried the bacon strip for 2-3 minutes and drain the oil on towel paper.

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Brush the muffin pan generously with melted butter and lay the bacon strip forming a bacon lined cup.

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Crack one egg into each bacon lined cup

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Topped each bacon egg cup with parmesan cheese, salt and pepper.

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Sent to the oven for 10-15 minutes and bon appetite!

Spicy Bacon Egg Cups/strong>

Ingredients (3 servings):

3 thick-cut bacon strip
3 eggs
2 tablespoons Lingham Sriracha Sauce
1 tablespoon of butter (melted)
2 tablespoons parmesan cheese
salt and pepper to taste
Directions:

1. In a small bowl, marinate the thick-cut bacon with Lingham Sriracha Sauce and refrigerate at least half an hour to 2.
2. Preheat the oven to 180 degree Celsius.
3. Pan-fry the marinated bacon strip for 2-3 minutes in a non-stick pan and drain it with towel paper.
4. Brush the muffin pan generously with melted butter for easy removal.
5. Lay the bacon strip in the muffin pan forming bacon line cups.
6. Crack one egg into each bacon line cup.
7. Top each bacon egg cup with parmesan cheese, salt and pepper.
8. Bake in the pre-heated oven for 10-15 minutes.
9. Bon appetite!

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!

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!

Deep Fried Pomfret with Sweet Sour Sauce (Recipe)

Couple of days ago was my dad birthday, I decided to cook him some home-cooked dishes for the big day. Since my training ended relatively earlier that day, I went to Aeon to grab some groceries for the dinner preparation.

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For the dinner, I have cooked a pot of Old Cucumber Spare Ribs Soup, Stir-fried Pea Sprouts and Deep Fried Pomfret with Sweet Sour Sauce. The deep fried pomfret is my favorite mom-cooked meal before I leave to KL. Trust me it’s damn tasty and easy to prepare.

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Thus I have decided to share this quick and easy to prepare recipe. All it takes is 5 ingredients and about half an hour of marination plus 15 minutes of cooking time.

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One key hint of the recipe is to get the ratio right for the tomato and chilli sauce. 2/3 part of tomato sauce and 1/3 part of Lingham Sweet and Sour Sauce.

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Deep frying the pomfret (3-4 minutes on each side – cooking time depends on the size of the fish yea)!

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Heat up the sauce and just dump in the sliced onions and shredded cucumber (get a firm cucumber instead of lembik version).

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Pour the sauce over the fish and it is ready to serve! isn’t this easy?!

Deep Fried Pomfret with Sweet Sour Sauce

Ingredients:

600g Pomfret
1 small size cucumber (add more up to your liking)
1 medium size red onion
4 tbsp of Tomato Sauce
6 tbsp of Lingham Sweet and Sour Sauce
2 tbsp of water

salt and pepper (for seasoning)

Directions:

1. Clean, descale and gut the pomfret (Get the fishmonger to do the job).
2. Rub the salt and pepper on both side of the fish, leave it aside for half an hour.
3. Slice the onions and shred the cucumber.
4. Bring the heat up slowly for the oil and deep fried the fish for 3-5 minutes on each side.
5. Heat up the sauce up in the pan and mix in the sliced onions and shredded cucumber.
6. Pour the sauce over the fish.
7. Bon appetite!