Ayam Kapitan ~ Spicy Kapitan Chicken

I managed to borrow Australia Master Chef winner Adam Liaw's cookbook "Two Asian Kitchens"  from our library. I quite like his cookbook and have already tried a few recipes from there.

Ayam Kapitan is not a dish I have eaten before but is quite well known in Malaysia. Loved the gravy. We mopped up the curry sauce with some freshly baked baquette.

Ingredients:
1½ kg chicken pieces
1½ onion, finely sliced
1 Tbsp cooking oil

200ml coconut cream
100ml water
¼ tsp salt

½ lime juice
2 lime leaves, to serve.

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Sticky Fruit Buns ~ Hot Cross Buns

The simplicity of the ingredients was what drew me to these Hot Cross buns. I made these for Easter and appropriately made the symbol of a cross. These buns are lovely and soft and they contain no eggs.

There is no reason to make these only once a year as it is so easy. Nowadays I always have some in the freezer. For everyday eating, ice it with a squiggle of icing or is just as delicious with a glaze of sugar syrup or honey.

Makes 15 buns

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Crustless Salmon & Ham Quiche

This quiche is so good that Mr Redneck and I just couldn't help going back for seconds and even thirds ! We love quiche but making a quiche with pastry is a lot of work, plus it is not very healthy. More often than not, the pastry base ends up soggy. So, when I saw this while reading the latest issue of NZ Healthy Food Guide mag, I was quick to give it a try.

Nothing much to wash as everything is prepared using just one big bowl. Just stir everything together and bung it into the oven.


Ingredients
½ cup flour
¼ tsp baking powder

4 eggs, beaten
2 cups low fat milk
75g reduced-fat spread/butter, melted

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Kong Hei Fatt Choy

Wishing all our Family & Friends
A Very Happy Chinese New Year !


GONG XI FA CAI !


Lovely macarons for the New Year's Eve Reunion Dinner !

Mini Ham and Egg Tarts

HAPPY NEW YEAR to all my family, friends and fellow bloggers !

May the year 2011 bring us everything we wish for. I don't know about you but I am sure glad to see the back of 2010 !

Little ham and egg tartlets are always a hit. In fact anything to do with pastry are crowd pullers. Every time I have pastry leftover from a pie, I keep it all together in the freezer in a ziplock bag. And once in a while to use it up, I make these little tarts. It is versatile in the sense, you can use whatever you have in your pantry, freezer or garden.

I would like to thank everyone for all their messages during my hiatus from blogging.

Ingredients :
Liquids (enough to make 20 small plus 1-11cm tart) :
3 large eggs
200ml milk
100 ml cream
black pepper
sprinkling of salt
dry mixed herbs

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