Finger-Lickin’ Oven ‘Fried’ Chicken

Finger-Lickin’ Oven ‘Fried’ Chicken
(adapted from Elle’s New England Kitchen)

Ingredients
150g plain natural yogurt (or Greek yogurt, if you can find it)
2 tbsp Dijon mustard
1 tsp Tabasco (or other hot sauce)
1.5kg chicken drumsticks
2 1/2 cups dry bread crumbs
1 tsp ground cumin
1/2 - 3/4 tsp creole seasoning (plus a couple extra pinches for the marinade!) (see recipe for seasoning below)
2 tbsp olive oil

1. Carefully remove all the skin from the chicken drumsticks, then cut 3 diagonal slices into each side of the drumstick. This will help the marinade to penetrate the chicken flesh for stronger flavour. Once that’s done, give them a quick rinse in cold water and pat dry with paper towels.

2. In a bowl, stir together yogurt, mustard, Tabasco, and half of the creole seasoning. Put chicken in a large ziptop bag, add marinade, seal the bag and turn to coat chicken completely . Marinate for at least 6-8 hours, but overnight is better.

3. Line a large baking dish with sides with heavy duty foil. Spray lightly with oil spray. Preheat oven to 200 degrees C.

4. In a medium bowl, combine bread crumbs, the cumin and creole seasoning, then roll each piece of chicken in the crumb mixture.

6. Place chicken in prepared pan and lightly drizzle with olive oil.

7. Bake 50 minutes to one hour until golden brown and crispy outside and the juices run clear.

Creole Seasoning

Ingredients
1 tbsp salt
1 tbsp freshly ground black pepper
2 tbsp garlic powder
1 tbsp onion powder
1 1/2 tbsp paprika
1 tbsp smoked paprika
1 tbsp cayenne
1 tbsp dried oregano

Mix and store in an airtight container.

wow this looks nice and delicious....
n most of all....
guilt free!!! (^^,)

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专属天使の悪戯なKiss　m(~_~)m

Ddukboki!!!!! korean's verison of china's nian gao....

Ddukboki
(serves about 2-3, depending on how hungry you are!)

Ingredients
2 cups water
2 heaped tbsp gochujjang (Korean chilli paste)
2 tbsp light corn syrup
1 tbsp sugar
1 tsp dashi powder
1 onion, halved and sliced (we were out of onions this day so none in the photo!)
2 sheets fried fishcake (also known as odeng), sliced into strips
500g rice cake sausages (dduk), soaked in boiling water still softened then drained
2 green/spring onions, cleaned and sliced
2 boiled eggs

1. In a large, deep frying pan, stir together the water, corn syrup, sugar and dashi powder till all is dissolved.

2. Add the sliced onion, egg, fried fishcake strips and rice cake pieces to the frying pan and simmer for a few minutes, stirring to ensure that the thickening sauce coats everything properly.

3. Once the sauce has thickened and the rice cakes are soft all the way through, serve on a plate, sprinkle the sliced spring onions on top and enjoy while steaming hot

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
this is quite a tasty treat...
but...
i'd pile on the red pepper paste to make this spicier...
MUCH spicier for my taste buds.... (^^,)

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专属天使の悪戯なKiss　m(~_~)m

Trusty circular cranberry scones

Scones

December 26, 2007

Makes 21

Barefoot Contessa TV personality Ina Garten writes that the secret to good scones is the butter, which should not be completely incorporated into the dough. "When the heat of the oven hits the butter," she says, "the water in the butter evaporates, creating steam and making the scones light and flaky."

SCONES

1	cup dried cranberries
4 1/4	cups flour
1/4	cup granulated sugar
4	teaspoons baking powder
2	teaspoons kosher salt
	Grated rind of 2 oranges
1 1/2	cups (3 sticks) cold unsalted butter, cut up
4	eggs
1	cup cold heavy cream
	Flour (for shaping)
	Extra sugar (for sprinkling)

1. Set the oven at 400 degrees. Line 2 baking sheets with parchment paper. Have on hand a 2 1/2-inch cutter.

2. In a small bowl, combine the cranberries and 1/4 cup of the flour; set aside.

3. In an electric mixer fitted with the paddle attachment, mix the remaining 4 cups of the flour, the granulated sugar, baking powder, salt, and orange rind. Add the butter and mix at low speed until the butter is the size of peas.

4. In a bowl combine the eggs and cream. With the mixer set on low speed, add the egg mixture to the flour mixture and mix just until blended. The dough will look lumpy.

5. Add the cranberry mixture. Mix on low speed until they are blended.

6. Turn the dough out onto a floured counter and knead it into a smooth flat cake. Roll the dough until it is 3/4-inch thick. You should see small pieces of butter in the dough; that's OK. Keep moving the dough on the counter so it doesn't stick. Flour the cutter and cut circles of dough. Reshape the scraps and stamp out more circles.

7. Transfer the scones to the baking sheet. Sprinkle with sugar. Bake for 20 to 25 minutes or until the tops are browned and the scones are firm to the touch.

8. Let the scones cool for 15 minutes.

GLAZE

1/3	cup confectioners' sugar
4	teaspoons orange juice

1. In a bowl, sift the confectioners' sugar. Stir in enough of the orange juice, 1 teaspoon at a time, to make a mixture that is pourable.

2. Using a small spoon, drizzle the glaze over the scones. Leave to cool completely. - Adapted from "Barefoot Contessa at Home"

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专属天使の悪戯なKiss　m(~_~)m

Simple Scones

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: Gans

"Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats."

SERVINGS & SCALING

Original recipe yield: 8 scones

US METRIC About scaling and conversions

INGREDIENTS

• 125 g all-purpose flour
• 35 g sugar
• 2 g baking powder
• 0.6 g baking soda
• 2 g salt
• 55 g unsalted butter, frozen
• 40 g raisins (or dried currants)
• 60 g sour cream
• 1/2 large egg

DIRECTIONS

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Cranberry-Orange Scones

Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.

Lemon-Blueberry Scones

Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.

Cherry-Almond Scones

Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.

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my very own ja jang myun!!!!

at last...
my 2nd try at cooking korean Ja Jang Myun...
and it's a success!!!!
yum yum yum...

doesn't it look like the real thing from korea???



maybe just lacking in the yellow pickled daikon radish....

and i used udon instead of ramen...
can't find frozen ramen here... only instant ones...

and it doesn't work so well with soba on my first try...
so udon was my next try...
and this tastes great!!!! (^^,)

the secret is to use the authentic korean black bean paste direct from korea, and not those chinese type... i think they add something different inside which makes the taste different...


i forgot to take pics of my strawberry + azuki red bean mochi... these are quite a challenge to wrap.... but i managed somehow to squeeze in a full sized strawberry together with the azuki red beans from daiso, into my mochi skin...

but i'll take pics of my azuki red bean mochi the next time i eat them....

cos they need an hour to thaw before serving... they really keep very well in the freezer... and are so delicious... (^^,)

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专属天使の悪戯なKiss　m(~_~)m