Baked Chicken Breast

• 80 ml olive oil
• ▢60 ml honey
• ▢40 g whole grain mustard
• ▢20 g mild Dijon mustard smooth and
• ▢4 cloves garlic minced
• ▢20 g fresh lemon juice adjust to taste
• ▢900 g boneless skinless chicken breasts 4 large chicken breasts
• ▢1 pinch salt to season
• ▢1 g paprika
• ▢2 sprigs rosemary
• ▢10 g fresh parsley chopped, to garnish, optional
• ▢1 pinch cracked pepper

Instructions

• Preheat oven to 400°F (200°C). Lightly grease a baking dish.
• Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
• Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon ¾ of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
• Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
• Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges. 
• Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.

Notes

To include roasted veggies, arrange them into the same baking dish around the chicken in the last 10 minutes of cooking. Rotate them in the pan juices or pan sauce and season with salt and pepper.

 

FOR A THICKER SAUCE: Transfer juices to a small pot over medium heat and bring to a simmer. Mix together 1 teaspoon cornstarch with 2 teaspoons water to create a slurry. Whisk slurry into the drippings, stirring sauce until thickened. Repeat with an additional teaspoon of cornstarch if needed. (Start small and build from there to avoid thickening it too much as it can turn gluggy

Claypot Chicken Rice

Ingredients

• 450 gram (1 lb.) boneless skinless chicken thigh/breast, cut into 1 inch cubes
• 4 tablespoon oil
• 4 cloves garlic (Indonesian: bawang putih), minced
• 1 inch ginger (Indonesian: jahe), cut into 6 sliced
• 3 rehydrated dried shiitake mushrooms, thinly sliced (*)
• 2 Chinese sausages (Chinese: lap cheong), thinly sliced diagonally
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon ground white/black pepper
• 2 rice cooker cups rice (or regular 1 1/2 cup rice), washed and drained
• enough water to cook rice according to your rice cooker (mine needs 3 rice cooker cups)
• 1 teaspoon sesame oil
• 2 scallions (Indonesian: daun bawang), thinly sliced diagonally
• Marinating sauce
• 1 tablespoon oyster sauce (Indonesian: saus tiram)
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 2 inch ginger (Indonesian: jahe), grated

Instructions

1. Marinate chicken breast with the marinating sauce, set aside for 15 minutes.
2. Heat oil in a frying pan/wok, sauté garlic and ginger until fragrant, about 2 to 3 minutes. Add shiitake mushroom, Chinese sausages, chicken cubes along with all the marinating sauce, then season with
3. salt, sugar, and ground white/black pepper. Cook until chicken is no longer pink.
4. Add the rice into the pan/wok, stir until well combined. Note that the rice is not yet cooked at this stage, it just got mixed in with the rest of the ingredients in the pan/wok. Transfer all the mixture from the pan/wok into a rice cooker pot, add the required water to cook the rice (this should follow the instruction for your rice cooker), then drizzle with sesame oil.
5. Cook in the rice cooker, with a simple "cook rice" function or "white rice" function for fancier machines, until it turns to "keep warm", wait for 15 minutes, then open the lid and add the sliced scallions. Fluff the rice with a paddle and serve immediately.

• Notes

  • (*) Soak dried shiitake mushrooms in hot water until soft and fluffy, remove stems, then thinly sliced. You can use the soaking water as part of the water to cook the rice.

Apam Beras Confirm Jadi

Bahan A: 

1 cawan nasi 

1 ½ cawan air

Bahan B:

1 ½ cawan tepung beras

½ cawan tepung gandum

¼ cawan + 2 sudu besar gula pasir

6 gm yis kering

Bahan C:

Kelapa parut muda

Garam

Cara cara: 

Kisar bahan A sehingga halus. Satukan semua bahan B di dalam mangkuk yang besar. 

Tuang bahan A ke dalam bahan B dan kacau sebati. Perap selama 1 jam sehingga kembang. 

Panaskan pengukus sehingga air mendidih. Lenser sedikit minyak pada acuan kecil menggunakan tisu dapur. 

Tuang adunan dalam Masukkan dalam acuan kecil dan kukus selama 15 minit. Balut tudung pengukus dengan kain.

Hidangkan bersama kelapa yang telah digaul dengan sedikit garam atau enak dimakan begitu saja.

Nota:

Saya sediakan separuh adunan sahaja. Jika buat 1 adunan penuh, boleh guna 1 paket yis mauripan 11 gram.