Sunday, October 2, 2016

Piri Piri Chicken

When I saw Curtis Stone's Piri Piri chicken recipe, it gave me an inspiration. However, I decided to do it in a whole chicken version instead of skewers like his so we can eat it with our bare hands since I know it would be fingerlicking good.

Generally, I use the ingredients he used but different proportions. It works fine for me :)


10 to 15 dried chillies (I rehydrated them with hot water and then cut into 1 inch pieces each)
2 tbsp red wine vinegar
5 to 10 garlic cloves
1/4 to 1/2 tsp salt
50ml olive oil
juice of 2 lemons
1-2 tsp dried oregano
1 spring chicken, innards all cleaned


  1. Blend the dried chillies, garlic cloves, olive oil and dried oregano together. Then add red wine vinegar and lemon juice.
  2. Clean and pat the chicken dry. Cover the chicken with the marinade. Don't forget the cavity as well.
  3. Marinate it for at least 4 hours and best, overnight in the fridge.
  4. Preheat oven to 180 degrees celsius.
  5. Put the chicken in the roasting tin and coat some of the leftover marinade on top of the chicken. Bake it for about 80 minutes.
  6. At every 20 minute interval, turn over the chicken and add more marinade to make the chicken moist.

All Mr G needed to say was, please make this again soon. I knew it was everything that he liked - moist chicken, spicy flavours. If these are also what you are looking for, try this too. So easy you need not spend the whole weekend in the kitchen just prepping this for dinner.

To recap, I have made several dishes with Curtis Stone during his stay with us at I Heart Cooking Clubs.

It was sad that due to personal reasons this time round, I could only make 4 dishes with Curtis. However, I have also made some other dishes with Curtis previously below too. You may be keen to make some of them too.

Look at the banana bread!!

This chocolate bread pudding!! I cannot resist it for sure.

Having seen so much pictures of Curtis Stone's food, do you actually have an idea about the type of food he loves to cook? It is like a genre of music literally but this being, a genre of food he does. To me, the food he does spells every bit about home. Perhaps it could be because Curtis is a father of two now. He will usually cook for them when he is home. That said, I also hope to continue doing a lot more cooking or baking at home not just to satisfy the hungry tums but also to bring smiles to the faces :)

I'm submitting this post to I Heart Cooking Clubs as we are bidding farewell to Curtis Stone before we welcome Heidi Swanson.


Sunday, September 25, 2016

Curry Wings

When I came across this recipe, I was like, woohoo!! perfect for a no-carb dinner for sure. So it was our dinner yesterday.


2 to 3 pounds chicken wings, split and tips removed or whole I used 1kg of midjoint chicken wings
2 tablespoons curry paste I used 1 tsp coriander powder and 1 tbsp chilli powder
1 to 2 tablespoons curry powder
1 teaspoon turmeric powder
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste

  1. I marinated the midjoints with everything and then kept it in the fridge for about 2 to 4 hours before baking it.
  2. Preheat oven to 450°F.
  3. In a large bowl, combine the wings curry paste, spices, olive oil, salt and pepper.
  4. Spread out on a baking sheet and bake for 10-12 minutes, or until crispy and browned.

This is such a no-fuss recipe that I love it a lot and best of all,  Mr G gets his curry spice. Definitely win-win situation here.
I also made some simple HK style kai lan to go with these curry wings for our no-carb dinner.
I'm submitting this post to I Heart Cooking Clubs Potluck for this month.

Saturday, September 24, 2016

Pork with ginger, spring onion and steamed aubergine

When I saw this recipe, I was chuckling to myself. If Yotam Ottolenghi sees what my mum usually cooks for what is considered as a simple fare dinner, it is definitely his kind of thing.

This recipe is perfect for lazy bummers like me. One dish meal to be cooked and mixed with grains or rice, perfect I would say. See my modifications in blue.


60g raw peanuts  I omitted this as I'm allergic to peanuts
3 medium aubergines, cut into 3cm dice
60ml groundnut oil
2 bunches spring onions, trimmed and chopped on the diagonal into 3cm slices
60g peeled ginger, julienned
4 cloves garlic, peeled and thinly sliced
1 green chilli, finely sliced
500g pork mince
4 tbsp mirin
2 tbsp dark soy sauce I used light soya sauce instead
2 tbsp kecap manis
2 tsp sesame oil
2 tbsp rice vinegar
10g coriander, roughly chopped
1 tbsp sesame seeds, toasted

  1. Heat the oven to 140C/285F/gas mark 1. Spread the peanuts on a small baking tray and roast for 30 minutes, until golden brown. Remove, set aside and, once cool, chop roughly.
  2. Put the aubergines in a large bowl with two teaspoons of salt. Mix well, then tip into a colander over the bowl and leave for two hours at least 30 minutes. Shake the colander to remove any excess liquid, pat the aubergine dry in a tea towel and return to the colander.
  3. Steam the aubergine for about 8 minutes and leave it in the pan for the next 2 minutes or so.
  4. While the aubergines are steaming, pour half the groundnut oil into a large sauté pan and put on a high heat. Add the spring onion, ginger, garlic and chilli, and fry for four minutes, stirring often, until the garlic starts to colour. Tip into a small bowl and set aside.
  5. Pour the remaining oil into the pan and add the pork mince. Fry for three minutes, stirring to break up the meat. Add the mirin, soy, kecap manis, sesame oil, rice vinegar and half a teaspoon of salt, cook for two minutes, then tip the spring onion and garlic mixture back into the pan. Cook for a minute more, then remove from the heat – there should be plenty of liquid in the pan – and stir through the coriander and peanuts the aubergine which is drained.
  6. I added the pork mince mixture to some garlic fluffed quinoa I made. Then I just mixed everything together for a good mixture.

We both enjoyed it alot. It was like comfort food at its best. Do try it because I'm sure you will get alot of satisfied faces after that :) Well, Mr G showed me his :P

I'm submitting this post to I Heart Cooking Clubs Potluck for this month.