Chinny's Kacang Pool

This is one Malay/Mediterranean dish that I didn't like at 1st, until I invented my own recipe. The stalls that sells it uses foul/kidney beans, which I didn't really like the taste. So this is my own version which is very easy to whip up :)

What You Need [Cooks for 3-4]
- 250g of minced beef
- 2 big cans of baked beans
- 2 big onions, diced
- 2 tbsps of grinded garlic
- 2 tbsps of grinded onion
- 1 tsp of grounded coriander powder
- 1 tsp of grounded cumin powder
- A dash of black pepper
- Sugar and salt for seasoning, adjust to your own preference

Method
- Heat up 3 tbsps of vegetable oil
- Sauté the garlic and onion paste, cook till fragrant
- Add in the chopped onion and sauté for 5mins
- Add in the minced beef & cook for about 10 mins
- Sprinkle the grounded spices in and add in the baked beans and add in 30ml hot water
- Use a hand blender to blend the beans for 1min
- Boil the mixture for another 15mins

Condiments/garnish
- Sunny-sideup eggs
- Finely-chopped onions
- Thinly-sliced fresh green chilli
- Spring onions
- Kicap manis
- Sliced baguette
- Small limes, halved

Garnish & serve hot with the condiments :)

One Type of Food, Two Ways of Cooking

Lost post! Don't know what happened to my posts for this year. Here's one of the few of what I've posted recently. 

I've always been a fan of Wantons aka the Chinese dumplings. Just that it needs a little manual work as everything is gonna be handmade. This is my halal version :)

What you need [Cooks for 3-4] 
- 15 to 20 pcs of fresh wanton skin
- 60g of prawn paste (coarsely chopped into paste)
- 20g of fish paste
- 15g of minced/chopped chicken meat (optional)
- A small bunch of spring onions, chopped

Method
- Mix all ingredients together and season paste with oyster sauce, sesame oil and white pepper
- Marinade for at least 1.5 hrs
- Fill the wanton skins using a teaspoon and seal with egg whites
- Fry it in hot vegetable oil or cook in soup

Serve hot :)

Chinny's Mee Siam Goreng

I luv noodles. Especially vermicelli. I would always choose noodles over rice! Hehe…this dish is a one-pot meal that I tried to create with my own recipe and style. 

I hope you like it J 

What you need [Cooks for 5-6]

- 2/3 pack of Vermicelli/Bee Hoon (Pre-soak it for 20mins in warm water)

- 1 bunch of chives (cut to 1.5 inches long)

- 1 handful of bean sprouts (add more if you want more ‘crunch’ factor)

- 3 pcs of fish cake (sliced)

- 5-6 tbsp of Fermented beans / Tau Jiu (pounded)

- ½ kg of prawns (peeled & left the tail)

- Tau kwa (optional)

- 2 tbsp Heinz chilli sauce

- 4 tbsp tomato sauce

- 6 tbsp of onion (grinded into paste)

- 1 tbsp of garlic (grinded)

- 2-3 tbsp of grinded dried chilli paste (add more if you want more kick J)

For the seasoning (adjust to your preference according)

- 1.5-2 teasp salt

- 1 teasp sugar

- A sprinkle of kicap manis

For the Garnishing

- Egg omelette using 2 beaten eggs (optional)

- A handful of fried shallots for garnishing

Method

- Heat 3 teaspoons of cooking oil in your wok

- Sauté the grinded onion & garlic mix until fragrant

- Add in the grinded chilli

- While the sambal is cooking, prepare your omelette in a smaller pan

- Add in the pounded fermented beans

- Cook for 15mins or until the oil starts to separate from the chilli

- Add in the prawns & fishcake and stir-fry for 3-5mins

- Cut your bee hoon shorter with a scissors

- Add in the bee hoon and stir-fry for about 10mins

- Add in the bean sprouts and chives and stir-fry for another 5mins

- Lastly, roll up the omelette & cut into strips and garnish with fried shallots

Serve hot & enjoy J

No-bake Nutella Cheesecake

During my maternity leave, I had a small gathering at my place with some Mummy friends so I decided to surprise them with this self-created dessert. This is a very simple no-bake dessert that everyone can do J

What you need [ Makes about 6 med-size dessert cups ]

For the biscuit crust
- 12 pcs of McVities biscuits
- ½ bar of butter

For the cream cheese

- 4 tbsp of Nutella (add more if you like the taste to be stronger)
- Icing sugar
- 1 bar of Philadelphia cream cheese (room temp)

For the toppings & deco

- Sliced peaches

- Fresh strawberries (Sliced)

- Mini dessert cups (I got mine from Daiso)

Method

Making the crust

- Mash/process the biscuits till it resembles fine crumbs. For me, I put the biscuits
  into a big ziplock bag and crushed it with something hard, like a pin roller or a mug,

  with a small folded towel underneath it on the kitchen top 

- Melt butter in the microwave and mix well into the crumbs. Make sure all the 

  crumbs are thoroughly coated by the melted butter or else it won't harden when 

  chilled. If the crumbs looks still dry and powdery, melt a little more butter and 

  adjust accordingly

- Fill in the crumbs mixture into the dessert cups to about 1cm height

- Place the cups into the fridge and chill till harden (at least 2 hours)

Making the Nutella cream cheese
- In a big mixing bowl, whip cream cheese and the icing sugar (sieved) till

  thoroughly mixed
- Scoop a small portion of the cream cheese into a dessert cup
- Add in ¾ teasp of Nutella and stir with a small fork to create swirls
- Repeat the same for the rest of the cups & chill for 3-4 hours or till the

  cheese hardens

Preparing the dessert deco
- Slice the fruits into small neat pieces

- Make sure the fruits are almost 'dried' if they are direct from the cans
- Get ready to decorate your cheesecake with the fruit toppings
- Chill for another 30mins

Create your own style of Nutella cheesecake! Nice and freshing dessert :)

Chinny's Chicken Mayo Delight

This mini appetizer is something great for home parties and mini gatherings. Small yet yummy and looks appealing too!

What you need [Cooks for 4-6]

- 1 Baguette from Delifrance (Sliced to 1cm thickness)

- 2 pcs Chicken fillet

- Mayo (Your own preference)

- Cucumber (sliced)

- Tomato (sliced)

- Chicken picnic ham

- A tbsp of butter

For the Seasoning

- Pepper

Method

- Heat a table spoon of butter in the frying pan (I use my trusty HappyCall) and pan grill the chicken for 10 mins or till it turns tender

- Let cool before you chop the chicken fillets into fine dices

- Add in the mayo & pepper and mix well

- Decorate your mini appetisers as desired

Note: I toasted my baguette for that extra crunchiness J

CCC: Chinny's Chicken Curry (Kuay Teow)

Hi everyone, I'm back after a long 4 months' maternity leave!

I hope to share more recipes soon as I can.

This is one of my favourite dishes of all time. You can either have it with Kuay Teow or noodles or even serve with hot steaming white rice :)

Please take note that my Curry is slightly of the thicker type. For more watery kind of curry please add more water and use less of the paste. If you wanna have more 'kick', please add more of the dry chilli paste or chilli powder! Feel free to modify this recipe to your own taste :)

What you need [This is for 5 people]

- 1 kg Chicken midjoint / wings / drumsticks
- 1kg Med-width kway teow / yellow rounded noodles

- A handful of bean sprouts
- 7 tbsp of Onion (grinded into paste)
- 2 tbsp Garlic (grinded into paste)
- 3 tbsp Dry chilli paste (grinded into paste)
- 1 small Cabbage (roughly cut / peeled)
- 4 Potatoes (cut into bite size)
- 1 tbsp Tumeric powder

- 1 tbsp Chilli powder

- 1 tbsp Curry powder for meat / chicken
- A small handful of curry leaves (Optional)

- 1 box of Coconut milk (can be boxed or fresh ones)

For the Seasoning

- Salt

- Sugar

Method

- Heat some oil in the frying pan and sauté the garlic for 3 mins
- Add in the onion and cook for another 3 mins
- Add in the chilli paste and add salt & sugar for taste and continue to stir-fry

   till the chilli paste darkens slightly and becomes drier
- Add abit of water followed by some tumeric and chilli powder
- Stir for 5 mins
- Add in potatoes and continue to stir for 10mins
- Add more water till it covers the potatoes and boil for 10 mins
- Add in the chicken and boil for another 10 mins

- Add the coconut milk & cabbage and bring to boil for another 10mins

- Boil your kuay teow/noodles and bean sprouts in a separate pot of water and add 

   in to the curry

- Serve hot!

Chinny’s Sausage Hash

What you need

- Potatoes (diced)

- Chicken sausage (sliced)

- Red & green pepper (diced)

- Eggs (lightly beaten)

- Onion (chopped)

- Butter 

Seasoning

- Chicken seasoning spice (any that you like)

- Italian ready herbs

- White pepper

- 1 tablespoon of chilli sauce

- ½ to 1 teaspoon of salt; adjust to your own taste preference

- 1 tablespoon of water

Method

- Boil the potatoes in a pot of water for 10mins and drain it

- Wash with tap water to stop cooking process, set aside

- Melt the butter in your HCP

- Saute the onion till golden brown

- Add in the chicken sausage slices and cook till for 8mins

- Add in the seasoning

- Cook the red & green pepper for another 5mins and stir in the eggs

Serve hot!

{Chinny’s Chicken Soup for the Soul}

This is an all-time favourite comfort food for me. Something simple to have when I dunno what else to cook. It's my own version now, as since young my Mum has been cooking this but with pork ribs instead. This is my Halal version. I've been a Muslim-convert since I was married in 2007, so this is my way of having Mum's food without her cooking it for me. Hahaha...

{Chinny’s Chicken Soup for the Soul}

What you need

- Potatoes (cut into bite-size pieces)

- Carrots (cut into bite-size pieces)

- Mid-joint wings (I marinated the chicken with oyster sauce, sesame oil,white pepper & some honey the night before)

- Tomatoes (quartered)

- 1 whole clove of garlic

- Fried shallots & Chinese parsley for garnish

Seasoning

- Chicken stock (concentrate or the stock itself)

- Sesame oil

- White pepper

- 1 teaspoon of sugar

- 1 teaspoon of salt; adjust to your own taste preference

Method

- Boil the carrots in a pot of chicken stock mixed with water for 10mins

- Add the seasoning to the soup

- Throw in the potatoes and continue to boil for another 10mins

- Add the garlic and chicken to boil with small-med fire

- After 15mins, throw in the tomatoes and boil for another 10mins

- Finally add a dash of pepper when you off the fire on the stove

Garnish with fried shallots & chopped Chinese parsley & serve hot with a bowl of nice & hot steamy white rice!

Chinny's Banana Butter Cuppycake with Nutella Buttercream

{Banana Butter Cuppycake with Nutella Buttercream}

What you need for the Cuppycake

- Betty Crocker’s SuperMoist White cake premix
- Butter (I used salted, room temperature, to replace oil in the premix)
- Milk (to replace water in the premix)

- Eggs

- Mashed bananas (you can leave the bananas chunky if preferred)

- Cuppycake holders/moulds

- Decoration candy/topping

- Toothpicks / cake tester

What you need for the Buttercream

- Butter (I used salted, soften & not melted)

- Icing sugar (sifted)

- Milk

- Nutella spread

Method

- Follow the instructions on the BC cake mix box

- Replace the ingredients as mentioned above

- Mix well with a hand whisk till batter is smooth

- Add in the bananas and evenly distribute them

- Scoop the mix into your moulds and fill up to 60% full

- Fill up the space in your HCP with the moulds and cook with the smallest fire

- After 5-8mins, use a cake tester or toothpick to check if your cuppycake is cooked

- Cool them off on a cooling rack

Preparing the Nutella Buttercream frosting

- Sift the icing sugar into the soften butter in a big glass/metal bowl

- Pour in just a little bit of milk

- Hand whisk and keep adding the sifted icing sugar till you get medium peak. 

For me, I didn’t want the buttercream to be wayyy too sweet so I used less icing sugar. If you prefer the frosting to be thicker and harder, continue adding the sugar and whisk till you get almost hard peak

- Add a few tablespoons of nutella to the buttercream

Assembling the cuppycake

- Place the cuppycake on a flat surfacing

- Use a star tip and pipe the buttercream with a piping bag into a swirl – biggest from the base to a sharp peak on the tip

- Decorate with the candy / topping

Share the love with your family & friends~! ('  ,')