Thursday, June 11, 2015

Pork Chops with Sweet & Sour Peppers by Angela Seah Thulin

A dish that was inspired by Gordon Ramsay..

Verdict from my husband - 4/5. The meat is very soft & juicy, quite abit of pork taste, not so much flavour but eaten with the paprika and onions - it tastes really good.

My comments - The pork chop itself not as flavorful but with the paprika and onions = it's yummy! My son who has never tried paprika before even like this combination with the pork chop and he finished up the paprika portion i served him.

P.s. Please season the pork chop with generous amount of salt and pepper. And i think while cooking the pork chop, you could add a dash of dried thyme.

Recipe -

Vegetables -
2 tbsp Olive oil
200g paprika (after de-seeded), sliced
100g yellow onion, sliced
50g red onion, sliced
1/4 tsp salt
Dash of ground pepper
2 tsp sugar
1 tsp red wine vinegar
1 1/2 tbsp Olive oil
Bunch of fresh basil leaves (8g), sliced

Meat -
2 tbsp Olive oil
400g pork chops (2 pieces of pork chop)
4 glove garlic, crushed with skin on
Bunch of fresh thyme (8g)
15g butter

Steps -

1. Season the pork chop with generous amount salt and pepper. Give some punch to the meat.

2. Add 2 tbsp Olive oil into pan, add the paprika, yellow and red onions in and cook on high heat. Add salt and pepper follow by sugar. Stir n toss.

3. Once caramelized, add red wine vinegar.  Stir well and turn the heat to low. Add 1 1/2 tbsp olive oil to it and let it sit for 2 mins. Then add the sliced basil in and mix well & off flames. Done. Set aside.

4. In a clean pan with 2 tbsp olive oil heated, place the pork chop in. I used med-high heat. Add the garlic and thyme in. After first flip, add butter in. Tilt the pan and scoop the juices to the surface of the pork chop. Each side of the pork chop took me 3 and half minutes, not longer than that.

Add butter after first flip

Display and serve!

Wednesday, June 10, 2015

Messy Curry Chicken (baked) by Angela Seah Thulin

I love curry so as my husband and son if it's not spicy. This recipe works well with big chicken thighs as well. It's tender and juicy meat with crispy skin ... mmm...

Recipe -

Internal filling/Cavity
1 tsp oil
50g shallots, into quartered
2 sticks lemon grass, sliced into 4 pieces
2 cloves garlic 8g, chopped...
2 tbsp curry powder
100ml coconut milk (Kara)
3/4 tsp salt
1/2 tsp sugar

Steps -
1. In a small pot, heat up the oil.
2. Cook the lemongrass and shallots first till fragrant.
3. Then add garlic.
4. After fragrant, turn the heat to low.
5. Add the curry powder in, mix well then pour the coconut milk in, salt and sugar. Turn the heat high - stir and cook till boil and off flames. Let it cool aside.

6. Stuff these into the cavity.

1.2kg chicken, wash clean & pat dry
3 tbsp curry powder
3/4 tsp salt
Dash of ground pepper
2 tbsp self raising flour
2 tbsp plain flour

Steps -
1. Put all the above together (except the chicken) in a bowl and mix well.
2. Use a skewer to poke some holes all over the chicken.
3. Spread the powder evenly all over the chicken. Add some into the cavity.
4. Wrap up the chicken with aluminum foil.
6. Refrigerate for at least 6hrs.
7. Remove from fridge and let it rest in room temperature for 20-30mins while you preheat oven to 180degree Celsius.
8. Baked the marinated chicken cover with foil at
180degree celsius for one hour. Remove the foil and bake for another 15minutes. Lastly, to achieve the skin crispiness - bake without foil at 200 degree Celsius for 15minutes.

*Transfer the gravy to a bowl and serve to dip.


Tuesday, June 02, 2015

Granny's Wings by Sharon Foo

Coat with corn flour and deep fried them
This is done by deep fried without flour
Facebook link -
Facebook link -

Granny's Wings recipe - 

1kg mid joint
120ml Oyster sauce
2 tbsp sesame oil
1 tsp dark soya sauce
1 tsp pepper
1/2 tsp five-spice powder
5 tbsp sugar

Steps -

Marinate overnight with all the above ingredients. This is recommended to deep fried, bbq or even oven baked. Alternatively, you could air fry at 180 degree Celsius for/between 13-15 minutes.

For these granny's wings, it is originally to just deep fried without adding any kind of flour. As per my son's preference to crispy wings instead - I coated with corn flour and deep fried. Hope you like it..