Monday, August 22, 2011

Salted baked chicken/fish

This is one of the simplest recipes I've invented which is easy, simple, yet flavourful....especially for those of you who love the aromatic chinese herb, tong kwai.

What you need (for measurement of 4 chicken thighs):

4 chicken thighs (skin and fat removed)
2 slices of tong kwai. More if you prefer a stronger flavour of the herb.
1 tbsp sea salt (you can use the normal fine salt too). More if you prefer a much saltier chicken.
foil wrapper (large enough to cover the chicken)

1. Rub the chicken thighs with salt and add in the tong kwai. Leave to marinate for at least an hour.
2. Heat up oven at 180'C for 20 minutes before putting in the chicken for baking.
3. Cover chicken with foil wrapper. You can either cover the whole top of your baking tray or wrap the chicken thighs. Optional :)
4. Bake for 45mins. Serve hot.

*you can replace the chicken with fish too, using the same method but shorter baking time - approx 35mins*

Churned out directly from Aniston's Kitchen...

Monday, August 15, 2011

Bubur Chacha

One of my all time favourite desserts....albeit the sinful coconut milk content.... :)

Ingredients (serves 6):
3 cups of yam (cut into cubes)
3 cups of sweet potato (cut into cubes)
1/2 cup of sago
2 cups coconut milk
6 pcs pandan leaves
sugar to taste
1/2 tsp salt
enough water to cover the yam & sweet potato (about 1/2 pot full)

1. Boil water and put in sweet potato and yam pieces.
2. Turn to small fire and let simmer til they are soft and tender.
3. Put in pandan leaves and coconut milk and leave til it boils.
4. Add in sugar and salt.
5. Rinse the sago right before adding into the pot.
6. Keep stirring to prevent sago from sticking to each other.
7. Turn off fire when sago is half cooked.
8. Cover the pot lid and check frequently to ensure sago is fully cooked and soft.

*optional - U can add in cut bananas, boiled tapioca pieces or any other ingredients of your choice into this dessert* I've eaten one bubur chacha with soy beans in it ;)

Churned out directly from Aniston's Kitchen...

Thursday, August 11, 2011

Ayam Masak Merah

Ingredients for 1 whole chicken

Sambal Gravy (can be cooked earlier and kept in freezer)
2 big onions
3 cloves garlic
10 shallots
1 kg fresh red chillies
2 tsp turmeric powder
2.5 tsps curry powder
*blend well the above ingredients*

1/2 bottle tomato sauce to taste
Sugar, salt, pepper to taste
3 cups cooking oil or more (as long as the oil covers the blended mixture)

Cut into small pieces and marinate with 2 tsp turmeric powder and 1 tsp salt for about an hour before deep frying.

  1. Heat up wok and pour in cooking oil.
  2. Pour in the blended ingredients and fry till fragrant.
  3. Add in salt to taste. Dish out the sambal, leaving out the oil.
  4. In another clean wok, deep fry the marinated chicken and set aside.
  5. Using the same wok as the sambal earlier, stir fry the sambal and add in tomato sauce, sugar and salt to taste. Fry till fragrant.
  6. Turn off fire and add in the deep-fried chicken.
  7. Serve with normal white rice or nasi lemak.
*nasi lemak recipe can be found here *

Churned out directly from Aniston's Kitchen...

Nasi Lemak with Prawn Sambal

This is one of the quickest meal I have dished out, esp the prawn sambal.

For sambal:
4 – 5 tbsps cili boh
1 huge Bombay onion
1 clove garlic and 4 shallots (chopped finely)
400gms prawns (shelled til tail and deveined)
Salt, light soy sauce and sugar to taste

For rice:
½ cup of coconut milk
4 pcs of pandan leaves
3 cups of white rice

Condiments (can be done much earlier):
Deep fried ikan bilis
Hard boiled eggs

  1. Wash white rice and put in coconut milk, pandan leaves and enough water into rice cooker. Add a pinch of salt. Cook rice in automatic rice cooker.

  1. Heat up wok and add in about 3 tbsps of cooking oil.
  2. Add in chopped garlic and shallots. Fry til they are gold den brown and add in big onion.
  3. Put in chilli boh and stir for a while.
  4. Add in prawns and stir til prawns are thoroughly cooked.
  5. Add in sugar and light soy sauce to taste.

Churned out directly from Aniston's Kitchen...

Sweet & Sour Fish Fillet

One of my elder son's favourite dish.....

Fish fillet (can be any types of fish – deboned)
1 capsicum (diced)
1 fresh tomato (cut into 6 – 8 pieces)
1 red chilli (sliced slanting)
1 big onion (cut into 4 sides)
½ cucumber (seeds removed, cut slanting and seasoned with vinegar and sugar for at least 2 hrs – make sure the vinegar covers the top of cucumber)
Rice flour, sugar, salt, pepper
1 clove of garlic and 3 shallots (chopped)
Half bottle of tomato sauce (I prefer Delmonte’s brand cos it’s sour enough)
1 tsp corn starch mixed with a rice bowl of water

1.      Season fish fillet with salt and pepper.
2.      Heat up enough oil for deep frying of fish fillet.
3.      Sprinkle a few tablespoons of rice flour onto fish fillet. Mix well.
4.      Deep fry in heated wok with oil.
5.      Take out fish and put aside.
6.      Heat up about 2 tbsps of cooking oil and stir fry garlic and shallot.
7.      Pour in half bottle of tomato sauce, followed by fresh tomato and corn starch. Stir well.
8.      Add a bit of sugar to taste.
9.      Lastly put in all other ingredients and stir for about a minute.
10.  Pour over fried fish fillet. Serve hot.

*u can replace fish fillet with either chicken or pork (ala ‘ko lo yok’)*

Churned out directly from Aniston's Kitchen...

Hearty Fish Porridge

I usually make this when I run out of ideas for a healthy meal for my kids. It is simple yet flavourful :)


2 cloves of garlic, chopped
Fish fillet (seasoned with salt, pepper and ½ tsp corn flour)
Rice, washed
Carrot, shredded (or any vege of your choice)
Coriander leaves or spring onion (for garnishing)
2 litres water


  1. Wash rice and set aside.
  2. Heat up wok and add in 2 tbsp of cooking oil. Saute garlic and add in washed rice.
  3. Fry til fragrant. Add in water and bring to a boil until rice is soft.
  4. Add in shredded carrot.
  5. Ensure that the rice is covered by at least 2inches of water, depending on how watery you want your porridge to be.
  6. Once the rice is expanded, turn to slow fire and add in fish fillet.
  7. Boil for another 5 minutes and turn off the fire and close pot lid.
  8. Let the heat in the pot to cook the fish for about 20 mins or more.
  9. Serve hot with coriander leaves/spring onion and fried shallots.

*for a fast serving, leave the fire on until fish is thoroughly cooked and serve immediately*

Churned out directly from Aniston's Kitchen...

Chocolate Chip Cookies

Made these a few times for CNY and well-liked by friends and family, especially my 2 sons :)

250g butter, softened
150g white sugar
150g brown sugar
1 tsp vanilla essence
1 egg
250g chocolate chips (to mix with the cookie mixture)
100g chocolate chips (extra for topping)

Dry Ingredients (sifted once together):
350g plain flour
1 tsp soda bicarbonate
A pinch of salt

  1. Preheat oven to 180’C. Lightly grease the baking trays.
  2. With an electric mixer, beat butter, sugars, vanilla essence and egg until light and fluffy.
  3. Add the sifted dry ingredients and continue to beat well.
  4. Stir in chocolate chips wit ha wooden spoon and chill mixture in the fridge for 30 mins.
  5. Drop mixture (about 1 tsp) onto prepared baking trays. Flatten slightly and make sure mixture is not too near to each other. Sprinkle extra chocolate chips onto the mixture and press lightly.
  6. Bake for 12-15 mins. Cool cookies on a wire rack before placing into airtight containers.

Makes about 100 pcs, depending on individual’s size preference.

Tip: Add in extra nuts for more variety or alternate chocolate chips with M&Ms for more colors! (pic below)

Churned out directly from Aniston's Kitchen...

Apple Crumble

My ever-popular Apple Crumble :). Love and well-liked by friends and family.


4 large apples (cored, peeled and sliced thinly)
50g raisins
45g brown sugar
1 tsp cinnamon powder
2 tbsp plain flour
2 tbsp lemon juice

250g plain flour
125g butter (preferably salted butter – Golden Churn brand is good)
4 tbsps iced water

Crumbs (top)
100g plain flour
125g butter, softened
45g brown sugar


  1. For the crust: Rub butter with flour until the mixture resembles coarse breadcrumbs. Pour iced water a bit at a time until the dough holds together. Wrap dough in a plastic wrap and refrigerate for 30 minutes. Then roll out pastry to fit a 23cm pie tray. Poke the crust with a fork to prevent air bubbles when baking.

  1. For the filling: Mix flour, cinnamon powder, brown sugar, apples, raisins and lemon juice together into a large mixing bowl. Spread evenly onto the crust.

  1. Crumbs: Mix all crumb ingredients with a spatula and sprinkle evenly on top of the filling, totally covering it.

  1. Bake in a pre-heated oven at 180’C for 30 – 35 minutes.

  1. Serve with vanilla ice cream (optional)

*if you prefer your apple crumble without its crust, skip the first step and bake it in individual small baking bowls* (like the picture below)

Churned out directly from Aniston's Kitchen...

Sweet & Sour Prawns

Something simple and easy....can be whipped up in less than 30 mins!

2 cloves of garlic (chopped finely)
About 500 gms prawns (head removed)
Tomato ketchup (Delmonte brand, preferably)
Sugar to taste
Half cup of water mixed with 1 tsps of corn flour

  1. Heat up wok with cooking oil enough to deep fry prawns.
  2. Stir in prawns and fry til they turn golden reddish. Take out and put aside.
  3. Heat up wok with 2 tbsps of cooking oil.
  4. Add in garlic and stir fry til slightly golden brown.
  5. Add in half bottle of tomato ketchup, followed by corn starch. Stir well till its boiling. Add in sugar to taste.
  6. Turn off fire and stir in cooked prawn. Serve hot.

Churned out directly from Aniston's Kitchen...

Potato Salad

3 large potatoes
Mayonnaise (according to your taste preference)
Salt and pepper
Bacon and ham bits (optional)
2 hard boiled eggs – cut into 8 pcs each (optional)
Carrots (cut into thin sticks) optional
1 big onion (chopped) I prefer the orange-colored ones cost hay taste sweeter n nicer
Some English herbs sprinkles (parsley, Italian herbs, rosemary or thymes)

  1. Wash the potatoes and boil them with the skin intact.
  2. Poke the potatoes with a chopstick to see if they are soft enough. Turn off fire and pour away water and let them cool down before peeling off the skin.
  3. Dice the potatoes with a butter knife.
  4. Mix with mayonnaise, salt and pepper to taste.
  5. Add in chopped onion.
  6. Sprinkle some herbs onto potatoes.
  7. Mix in the hard boiled eggs.
  8. Sprinkle bacon/ham bits before serving. Serves 6 – 8 ppl.

Churned out directly from Aniston's Kitchen...

Tapas – Garlic Prawns in Olive oil (Gambas Al Ajillo)

1 kg medium sized prawns
2 whole garlic (chopped finely)
Olive oil
Chilli flakes (optional)


  1. Pre heat oven @ 220 – 250’C
  2. Pour abt 1 cm high of olive oil onto baking dish
  3. Add in chopped garlic and cook in oven for 10 minutes or until sizzling hot
  4. Remove fr oven and add in the prawns
  5. Sprinkle some salt
  6. Put into oven and cook for another 10 – 12 minutes
  7. Sprinkle chilli flakes before serving (optional)
  8. Serve hot and best taken with sliced baguette and white wine!

Churned out directly from Aniston's Kitchen...

Deep Fried Special Seafood Beancurd

This recipe was given to me years ago by my Aunt Lucy but I didnt take much initiative to try it out until recently.....It was indeed yummilicious and loved by my hubby and kids.

2 pcs soft white square beancurd
2 pcs egg beancurd (egg tofu)
150g fish paste
1 egg
2 tbsp fried crispy dried squid (optional), chopped
1 tbsp chopped coriander leaves
2 tbsp chopped carrot
1 tsp salt & pepper
a dash of chicken stock granules
corn flour for coating
oil for deep frying

1.      Mash soft bean curd and egg beancurd until fine. Then sieve to ensure smooth texture.
2.      Add in remaining ingredients and mix until well combined.
3.      Pour mixture into a greased square tray and steam at medium heat for 20 mins or until cooked and mixture is hardened. Leave to cool before cutting into square pieces.
4.      Heat up oil for deep frying. Coat seafood beancurd in corn flour and deep fry in hot oil until golden brown.
5.      Dish and drain. Serve with the Thai sweet & sour chilli sauce.

Churned out directly from Aniston's Kitchen...

Kam Heung Spare Ribs

Another yummy recipe I found in the papers....tried and succeeded at my 1st attempt too!

600g spare ribs, chopped into bite sized pieces
7 bird's eye chillies, chopped
2 stalks curry leaves
2 tbsp sesame oil
1 big onion, cut into wedges
2 cloves garlic, coarsely chopped
1 cup water

Seasoning (A)
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp beaten egg
1 tbsp corn flour

Sauce (B)
1 tbsp chilli powder
1 tbsp curry powder
1 tbsp light soy sauce
1 tbsp fish sauce
1/8 tsp thick soy sauce
1/2 tsp chicken stock powder
2.5 tbsp sugar


1.      Marinate spareribs with seasoning (A) for at least an hour or preferably overnight in the fridge.
2.      Heat enough oil in a wok and deep fry the marinated spareribs until golden brown. Dish out and drain from oil.
3.      Heat sesame oil and sauté onion, garlic, bird’s eye chillies and curry leaves until fragrant.
4.      Add pre-fried spareribs and sauce (B). Pour in water and simmer over medium fire or until sauce is reduced and meat is tender. Dish out and serve.

Churned out directly from Aniston's Kitchen...

Steamed Fish In Herbal Stock

Found this recipe from Amy Beh from the papers. Success at my first attempt! A very flavourful and healthy dish indeed....unlike the boring steamed fish with soy sauce and shredded ginger ...

So happy how it turned out that I totally forgot to snap a picture of it ;P.

Any kind of fish
1 tbsp Shao Hsing Hua Tiau wine 200ml water

Herbs (rinsed)
3 slices tong kwai
5 seeded Chinese red dates
1 tbsp kei chi

1 tbsp light soy sauce
1 tbsp abalone sauce (oyster sauce is fine too)
¼ sugar to taste
1 tsp ginger juice
½ tsp chicken stock granules
1 tsp sesame oil

1 tbsp shredded ginger
1tbsp chopped spring onion

  1. Rinse fish and place on a deep heat-proof dish
  2. Combine herbs and seasoning in a saucepan and bring to a boil until the favours of the herbs are infused in the stock.
  3. Pour stock over fish and add the SHHT wine.
  4. Boil water in a wok and put in the fish dish and steam for about 15mins. Garnish before serving.

Churned out directly from Aniston's Kitchen...