Simple steamed chicken drumsticks 🍗

Ingredients: 

• 4 chicken drumsticks 🍗 
• 3 tbsp minced garlic 
• 4-5 slices of ginger 
• 2 tbsp light soya sauce
• 1 tbsp oyster sauce 
• 1 tbsp ginger juice 
• 1 tbsp cooking wine 

Method: 

1. Cut at the joint to divide into two pieces. Rub chicken drumsticks with salt and rinsed off. Marinate chicken drumsticks with seasonings and minced garlic for at least 4 hours. 
2. Remove from chiller 30mins before steaming. Top with sliced ginger and Steam at high heat for about 20 mins (depends on how many pieces of chicken you have. Off heat and leave in steamer for 5 mins. 
3. Garnish with spring onion before serving. ☺️

Sardines Sushi Rice Cake 🎂

Happy 14th birthday to my gal! 👧🏼🥰🥰🥰 Mama has no time to bake a birthday cake for you so made a sardine sushi rice cake instead 😁😁 (since sardines is one of your favorite food! 🤪) Ah gal happily packed the sushi cake to celebrate with her friends 👫! 😅😅

Stand a chance to be one of the 5 winners to walk away with $100 NTUC Vouchers by participating in Ayam Brand’s Bento Contest! Simply prepare and post an image of a bento using Ayam Brand Sardines (120g). Hurry, contest ends 22 September! Ayam Brand is also having the same contest that is open to the public. You can participate by simply reposting your submission on your personal page! Remember to tag them @ayambrandsg and hashtag #ayambrandbento and you will also be in the run to win a 3D2N staycation at Shangri-La hotel (Themed Family Suite), worth $3,000! Visit Ayam Brand Singapore to find out more! #ayambrandsg #ayambrandbento

Ingredients:

• 1 can of Ayam Brand Sardines (120g)
• 1 medium-size tomato (chopped)
• 1/2 Japanese cucumber (sliced)
• 3 tbsps of ebiko (optional) 
• 1 cup of Japanese sushi rice (cooked and stir in a tbsp of sushi vinegar when it’s hot)
• 3 shallots (chopped)
• A round shaped cutter or a round deep Medium-size bowl 
• Seasonings - 1 tbsp of ketchup, 1/2 tbsp oyster sauce, 1/2 tsp of sugar and pinch of salt. 

Method:

1. Remove sardines and placed in a bowl. Used a fork and break sardines into smaller pieces. 
2. Heat up a tbsp of oil in a small saucepan. 
3. Add chopped shallots. Sauté till fragrant. Add sardines and add all the seasonings. Mix well. Also add in the remaining sauce in sardines can. Off heat. 
4. Assembling the sushi cake: Brushed a thin layer of oil on the round cutter. Placed round cutter on a plate. Add 1/2 cup of rice to form the base. Use a spoon to press and even out the rice. Add chopped tomatoes and the sliced cucumbers. Add 1/2 cup of rice again and press down using a spoon. Add cooked sardines. Then top with last layer of rice. Topped with Ebiko. Slowly remove the round cutter. Served. 

Simple Sardines Wrap

Stand a chance to be one of the 5 winners to walk away with $100 NTUC Vouchers by participating in Ayam Brand’s Bento Contest! Simply prepare and post an image of a bento using Ayam Brand Sardines (120g). Hurry, contest ends 22 September! Ayam Brand is also having the same contest that is open to the public. You can participate by simply reposting your submission on your personal page! Remember to tag them @ayambrandsg and hashtag #ayambrandbento and you will also be in the run to win a 3D2N staycation at Shangri-La hotel (Themed Family Suite), worth $3,000! Visit Ayam Brand Singapore to find out more! 

Ingredients: (portion for 2 wraps) 

• 1 can of Ayam Brand sardines in tomato sauce
• 2 wraps 
• 3 pieces of lettuce
• 6 slices of tomatoes 🍅 
• 8 slices of cucumbers 
• Some breadcrumbs and cornflour 
• A pinch of salt and pepper and mayonnaise 
• Side-dishes: sliced apples and steamed corn with salted butter 

Method: 

1. Drained sardines of sauce. Sprinkle a pinch of salt and pepper over sardines. Lightly coat sardines with some cornflour and coat with breadcrumbs. 
2. Heat up about 2 tbsps of oil in medium heat. Panfry sardines till breadcrumbs are crispy and brown. Set aside on kitchen towel. 
3. Lightly toast wraps on another pan/ in toaster. 
4. Assemble wrap in order: lettuce, tomatoes, cucumbers and sardines. Optional: Top with mayonnaise or sauce from sardines can. You can use any other vegetables for your preference. Wrap it up by folding the sides and into a roll. I used a  piece of aluminum foil to secure it. 
   
   

Grilled Pork & Chicken Fajita Skewers withavocado dip

[McCormick Mexican Vegana Cooking Contest] 🇲🇽 

Grilled Pork & Chicken Fajita Skewers with Avocado dip 

New attempt! Mexican cuisine 😅 Surprisingly, all three kids munching their way through the skewers and gave 👍😄 Did 2 versions of the skewers, pork and chicken and both tasted great! 

#McCormick Brings Passion to Flavour

#MexicanFlavor #FlavorForcast2019

Ingredients: 

• 400g pork belly (remove skin) 
• 2 pieces of boneless chicken thighs 
• 1.5 tbsps garlic powder
• 1.5 tbsps onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 tbsp sea salt
• 1/2 tbsp black pepper
• 2 Tablespoons olive oil
• 1/2 red bell pepper cut into 1 inch cubes
• 1/2 yellow bell pepper cut into 1 inch cubes
• 1/2 green bell pepper cut into 1 inch cubes
• 1/2 onion cut into 1 inch cubes

Avocado Dip: 

• 1/4 cup olive oil
• 1 Avocado (mashed) 
• 3 garlic cloves (minced finely) 
• 1/2 cup parsley (minced finely)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• juice of 1 lime

Instructions: 

1. After rinse and pat dry pork belly, remove the skin and sliced into 1 inch cubes. Do the same for boneless chicken legs. 
2. In a bowl add pork cubes, garlic powder, onion powder, oregano, paprika, sea salt and black pepper. Toss until coated evenly. Add olive oil and mix well. Do the same for chicken. 
3. Thread pork and chicken cubes with the peppers and onion alternately on skewers.
4. Heat up grill pan for five mins. Brush some oil on pan. (I used my Happycall pan to panfry skewers) Grill for 8-10 minutes, flipping to ensure that skewers are cooked on all sides. Remove from the grill and serve with avocado dip. Serve hot. 
5. To make the avocado dip: Mashed avocado with a fork. Add the olive oil, garlic, parsley, salt, pepper and lime. 

One-pan Mexican Chicken and Rice

{McCormick Mexican Vegana Cooking Contest} : 

One-Pan Mexican Chicken and Rice 

Never done Mexican Dish before! 😅 An boy’s feedback, thumbs up for first attempt! But, please cook more chicken! But, my fridge only left 2 pieces of boneless chicken legs ! 😂😬

Ingredients:

• 2 chicken thighs (boneless and skin on) 
• 1.5 cups of pearl rice / short-grained rice 
• 1.5 cups of chicken stock 
• 1/2 yellow onion (diced) 
• 1/2 red capsicum (diced) 
• 1/2 cup corn (you can use either fresh corn or can ones) 
• 1 tbsp minced garlic 
• 1/2 tbsp garlic powder 
• 1/3 tsp paprika 
• 1 1/2 tbsp olive oil 
• 1 tsp dried oregano
• 1.5 tbsp onion powder 
• Sea salt
• Black pepper 
• Parsley chopped for garnishing (optional) 

Method:

1. Rinsed rice and drained. Set aside. 
2. Season chicken thighs with garlic powder, oregano, paprika, sea salt (about 1.5 tbsp) and black pepper (about a tbsp). Salt and pepper is estimated as I used McCormick seasalt grinder and black pepper grinder. Set aside while preparing other ingredients. 
3. Heat cast iron skillet or Dutch oven. (I used my non-stick pan as I don’t have either one.) Add chicken, skin-down and cook till brown for 4-5 minutes. Flipped over and cook for another 3-4 minutes. Remove and set aside. 
4. Preheat oven to 230degrees. 
5. Add oil to same pan. Add in onions and cook for 3-4minutes. Once onions soften, add in garlic. Cook for about a minute. 
6. Add in uncooked rice, red pepper, corn and cook for a minute. Pour in chicken stock. You can use either store-bought chicken stock (e.g. Swanson’s brand) or homemade chicken stock. If you use store-bought chicken stock that contains salt, please adjust salt accordingly. 
7. Seasoned with a tbsp of salt, 1.5 tbsp onion powder and black pepper to taste. Bring to a boil and off heat. Placed chicken on top of rice, skin side up. Baked in oven, covered with foil for 30-35mins. (** I transferred the rice to an oven-proof dish and placed chicken on top. Then baked covered with foil in oven.)  

*Note: As oven temperatures differs, please adjust baking time accordingly. If you prefer softer texture of rice, please bake longer.
#McCormick Brings Passion to Flavour #MexicanFlavor #FlavorForecast2019

Char Siew Pork Ribs

Ingredients:

• 6 Slabs of pork ribs (about 2kg pork ribs)
• 3/4 bottle of hoisin sauce (Lee Kum Kee brand) 
• 1/2 bottle of char siew sauce (Lee kun Kee brand) 
• 1/2 cup of soya sauce 
• 2 tbsp of chinese cooking wine 
• 2 tbsp of honey
• 2 tbsp of brown sugar
• 4 tbsp of minced garlic
• 2 tbsp of garlic powder
• 2 tbsp water 
• 1 tsp of five-spice powder

Additional glaze (to prepare in a bowl):

• 2 tbsp of honey
• 1/2 bottle of char siew sauce
• 1 cup of marinade from ribs
• 2 tbsp of water 

Method:

1. Combine hoisin sauce, char siew sauce, soya sauce, cooking wine, honey, brown sugar, garlic, garlic powder, water and five-spice powder in a bowl. Whisk well to combine. 
2. Rinse and pat dry pork ribs. Placed on a big plate. Pour half of the marinade on the ribs and and coat well. Transfer ribs into a jumbo ziplock bag and pour the remaining marinade into bag and make sure that ribs are well-covered with marinade.  Zipped bag and refrigerate overnight for best results. 
3. Remove pork ribs from fridge 30mins before grilling. 
4. Preheat oven at 200 degrees, top and bottom heat. 
5. Drain ribs from marinade. Transfer ribs into an over-proofed dish/tray, line with baking/parchment paper. Cover with aluminium foil and use a fork to make some holes to allow heat to release from ribs. Grill ribs for 1.5hours covered. 
6. Remove cover after 1.5 hours. Transfer ribs onto baking roasting tray with rack. Baste with prepared glaze and place back into oven at 220 degrees. Rotate and flip in between grilling. Continue to baste ribs with the glaze to ensure it achieve even colour. 
7. Remove from oven once ribs are brown. Allow it to cool slightly before serving. 

** Note: Oven temperatures varies. Adjust time and temperatures accordingly during grilling.

Steamed sliced fish with ham

Ingredients: 

• 400g of Sliced fish fillet ( I used batang fish fillet) 
• 4 slices of picnic ham 
• 5 slices of ginger 
• Spring onion for garnishing (optional) 

Marinade for fish: 

• Dash of salt, pepper and rice wine
• A tsp of oil 

Seasonings: 

• 1 tsp oyster sauce
• 1/2 tsp light soya sauce
• 1/2 tsp sugar/ rock sugar
• 1 tsp of water
• Dash of sesame oil 

Method: 

1. Rinse fish and cut into slices. Alternatively, purchase vacuum-packed sliced fish fillet from #haisiaseafoodsupplies online, which is conveniently packed for cooking. Add marinade and set aside for 15 mins. 
2. Sliced picnic ham into quarters. 
3. Mix seasonings in a bowl. 
4. Arrange sliced ginger onto steaming plate. Arranged sliced fish and ham alternatively together on top of ginger slices. 
5. Bring water in steamer to a boil. Steam fish over high heat for 6 minutes. In the meantime, use a small saucepan to heat up the seasonings (oyster sauce, light soya sauce, sugar and water. Stir in sesame oil and turn off heat. Pour over fish when the 6 minutes is up. 
6. Served hot and garnish with spring onion.