Chicken Meatballs in Vegetable Tomato Soup
Well seasoned chicken meatballs paired up with vegetable in tomato soup is just perfect combination.
Ingredients:
(A) Chicken meatballs
300 grams Minced chicken
1/2 cup Onion, finely diced
1/2 cup Grated carrot
1/4 cup Chopped basil
1 1/4 tsp. Salt
2 tsp. Coriander powder
2 tsp. Paprika
1 tsp. Cumin powder
1/2 tsp. Black pepper
1/2 tsp. White pepper
1 no. Eggs
1 1/4 cups Plain flour
(B) Soups
4 cups Tomato soup (click to see the recipe)
2 cups Celery, diced
2 cups Carrot, diced
1 cup Fresh corn kernel
1/2 cup Onion, diced
How to do it?
In a mixing bowl, mix all the ingredients (A) and shape the mixture into balls. Put in the fridge to chill for 30 minutes.
In a pot, heat some oil and stir fry the onion until it is soft and translucent. Add in celery and carrots then continue to cook for another 5 minutes. Add in the corn and the tomato soup. Bring the soup to a boil and simmer for 20 minutes or until the vegetable is tender.
While the soup is simmering, heat oil in a frying pan and cook the meatballs until golden brown. Transfer to the soup. Cover the pot for another 20 minutes until the meatball is cooked through.
Enjoy :)
Ingredients:
(A) Chicken meatballs
300 grams Minced chicken
1/2 cup Onion, finely diced
1/2 cup Grated carrot
1/4 cup Chopped basil
1 1/4 tsp. Salt
2 tsp. Coriander powder
2 tsp. Paprika
1 tsp. Cumin powder
1/2 tsp. Black pepper
1/2 tsp. White pepper
1 no. Eggs
1 1/4 cups Plain flour
(B) Soups
4 cups Tomato soup (click to see the recipe)
2 cups Celery, diced
2 cups Carrot, diced
1 cup Fresh corn kernel
1/2 cup Onion, diced
How to do it?
In a mixing bowl, mix all the ingredients (A) and shape the mixture into balls. Put in the fridge to chill for 30 minutes.
In a pot, heat some oil and stir fry the onion until it is soft and translucent. Add in celery and carrots then continue to cook for another 5 minutes. Add in the corn and the tomato soup. Bring the soup to a boil and simmer for 20 minutes or until the vegetable is tender.
While the soup is simmering, heat oil in a frying pan and cook the meatballs until golden brown. Transfer to the soup. Cover the pot for another 20 minutes until the meatball is cooked through.
Enjoy :)
Kare Fettuccine with Chicken Nuggets
Sick of old traditional pasta sauce and pesto? Here is something new to try. "Kare" which means curry in Japanese, is a popular dish in Japan which it serves either with rice, udon or pan (bun). This recipe use the ready-made Japanese curry paste that are available in Japanese food section in your supermarket or Asian market and serves with homemade chicken nuggets. This is a pasta makeover that you will never be bored again.
Ingredients:
(A) Chicken Nuggets
1 pcs. Chicken breasts, skinned and cut into bite size pieces
1/2 cup Plain flour
1/2 tsp. Onion powder
1/2 tsp. Garlic powder
1 tsp. Mixed herbs
1 tsp. Cayenne pepper
1 cup Breadcrumbs
1 Egg, lightly beaten
Salt and pepper to taste
(B) Kare (Curry)
1/2 packet Curry paste
3 1/2 cups Water
2 Large potatoes, peeled and cut into chunks
2 Large carrots, peeled and cut in chunks
3 Large onions
(C) Pasta
250 grams Fettuccine, cook to al-dente as per package instructions
How to do it?
Mix together the plain flour, onion powder, garlic powder, mixed herbs, cayenne pepper and season with salt and pepper. Set aside.
In a medium saucepan, heat the oil and sauté the onion until softened. Add in potatoes and carrots and continue to cook for another 3 - 4 minutes. Add in water. Bring it to a boil.
When boil, turn the heat down to simmer for another 8 - 10 minutes. Add in the curry paste and cook for another 15 - 20 minutes until all the vegetables are tender.
For the chicken nuggets, dip the chicken pieces in the beaten egg then coat it with flour, shake off any excess. Return it to the beaten egg and the coat it with breadcrumbs. Continue until all the pieces are coated well.
Heat the oil in a wok. Deep fried each chicken pieces until golden brown for 2 - 4 minutes depending the thickness of your chicken pieces.
To serve, toss the fettuccine in the curry and arrange the chicken nuggets on top. Garnish with some basil or parsley.
Enjoy :)
Notes:
If you want a healthier version of chicken nuggets, just arrange the chicken pieces on the baking sheets and bake the chicken in a pre-heated oven at 180 degrees
Celsius for 6 - 10 minutes or until it is golden brown and the chicken is cooked through.
Ingredients:
(A) Chicken Nuggets
1 pcs. Chicken breasts, skinned and cut into bite size pieces
1/2 cup Plain flour
1/2 tsp. Onion powder
1/2 tsp. Garlic powder
1 tsp. Mixed herbs
1 tsp. Cayenne pepper
1 cup Breadcrumbs
1 Egg, lightly beaten
Salt and pepper to taste
(B) Kare (Curry)
1/2 packet Curry paste
3 1/2 cups Water
2 Large potatoes, peeled and cut into chunks
2 Large carrots, peeled and cut in chunks
3 Large onions
(C) Pasta
250 grams Fettuccine, cook to al-dente as per package instructions
How to do it?
Mix together the plain flour, onion powder, garlic powder, mixed herbs, cayenne pepper and season with salt and pepper. Set aside.
In a medium saucepan, heat the oil and sauté the onion until softened. Add in potatoes and carrots and continue to cook for another 3 - 4 minutes. Add in water. Bring it to a boil.
When boil, turn the heat down to simmer for another 8 - 10 minutes. Add in the curry paste and cook for another 15 - 20 minutes until all the vegetables are tender.
For the chicken nuggets, dip the chicken pieces in the beaten egg then coat it with flour, shake off any excess. Return it to the beaten egg and the coat it with breadcrumbs. Continue until all the pieces are coated well.
Heat the oil in a wok. Deep fried each chicken pieces until golden brown for 2 - 4 minutes depending the thickness of your chicken pieces.
To serve, toss the fettuccine in the curry and arrange the chicken nuggets on top. Garnish with some basil or parsley.
Enjoy :)
Notes:
If you want a healthier version of chicken nuggets, just arrange the chicken pieces on the baking sheets and bake the chicken in a pre-heated oven at 180 degrees
Celsius for 6 - 10 minutes or until it is golden brown and the chicken is cooked through.
Kenny's Chicken Burger
Typical hamburgers normally contains processed meat and preservatives that are nasty to your health. Today I am going to show you to make yourself own burger that is so much better than you bought outside and packed with flavours. It is easy to make and healthy too.
Ingredients:
2 Chicken breasts, ground
1 tsp. Ground coriander
1 tsp. Ground cumin
1 tsp. Cayenne pepper (use paprika instead if you doesn't like hot patties)
1 Medium size red onion, chopped
4 pcs Cheddar cheese
Salt, pepper and Worcestershire sauce to season.
4 Burger buns
1 Small red onion, sliced thinly
1 Small cucumber, sliced thinly
1 Large tomatoes, sliced thinly
How to do it?
In a bowl, place in the ground chicken, onion and spices. Mix well with a clean hand. Season with some salt and pepper. Shape the chicken into 4 burger patties.
Heat some olive oil in a pan. Place the chicken patties and cook each side for 3 - 4 minutes (depends the thickness of your patties). Just 1 - 2 minutes before the patties done, add a splash or two of Worcestershire sauce on top of the patties and top it with a slice of cheddar cheese each.
Transfer to a plate and rest the patties for 5 minutes. In the meantime, cut the burger buns in half and place in on the pan and grill for a 2 - 3 minutes until the bun toasted.
To assemble, place a layer of sliced onion, cucumber and tomatoes on the bun, top with chicken patties and add another layer of sliced onion, cucumber and tomatoes then finish with ketchup, mayonnaise and mustard on top.
Enjoy! :)
Notes:
You can use beef instead of chicken if you want to make beef burgers.
Ingredients:
2 Chicken breasts, ground
1 tsp. Ground coriander
1 tsp. Ground cumin
1 tsp. Cayenne pepper (use paprika instead if you doesn't like hot patties)
1 Medium size red onion, chopped
4 pcs Cheddar cheese
Salt, pepper and Worcestershire sauce to season.
4 Burger buns
1 Small red onion, sliced thinly
1 Small cucumber, sliced thinly
1 Large tomatoes, sliced thinly
How to do it?
In a bowl, place in the ground chicken, onion and spices. Mix well with a clean hand. Season with some salt and pepper. Shape the chicken into 4 burger patties.
Heat some olive oil in a pan. Place the chicken patties and cook each side for 3 - 4 minutes (depends the thickness of your patties). Just 1 - 2 minutes before the patties done, add a splash or two of Worcestershire sauce on top of the patties and top it with a slice of cheddar cheese each.
Transfer to a plate and rest the patties for 5 minutes. In the meantime, cut the burger buns in half and place in on the pan and grill for a 2 - 3 minutes until the bun toasted.
To assemble, place a layer of sliced onion, cucumber and tomatoes on the bun, top with chicken patties and add another layer of sliced onion, cucumber and tomatoes then finish with ketchup, mayonnaise and mustard on top.
Enjoy! :)
Notes:
You can use beef instead of chicken if you want to make beef burgers.
Gyoza
Gyoza a very popular Japanese pan fried meat dumpling. The most prominent differences between Japanese-style gyōza and Chinese-style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, the light seasoning of Japanese gyōza with salt and soy sauce, and the fact that gyōza wrappers are much inner. The dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the gyōza is steamed. It is very easy to do it at home.
Ingredients:
(A) Filings
250 grams Ground pork
200 grams Cabbage, chopped finely
100 grams Red onion, chopped finely
50 grams Garlic chives
(B) Seasonings
1 tbsp. Soy sauce
1 tsp. Sugar
1 tbsp. Sake / Hsao Hsing Wine (Chinese cooking wine)
1 tsp. Sesame oil
2 tbsp. Potato starch
2 tsp. Grated garlic
1 tsp. Grated ginger
1 tbsp. Oyster sauce
1/2 tsp. White pepper
(C) Dipping sauce
2 tbsp. Black vinegar
2 tsp. Soy sauce
1 tsp. Sesame oil
2 packets x 25 sheets Gyoza skins
2 tbsp. Sesame oil
Potato starch for dusting
Boiling water
How to do it?
Knead the pork until gooey texture, mixed in the seasonings. Knead until well combined. Add in cabbage, onion, garlic chives. Mix well and cover with a cling
wrap. Leave in the fridge for 30 minutes.
Take one teaspoon of the filing into the gyoza skin. Wet the edge of the gyoza skin with water and press the edge together to seal. Place the gyoza on a floured baking sheet.
Grease the pan, transfer the gyoza into the pan, pour in the boiling water covering half of the gyoza and cover the pan for 5 - minutes until the water evaporated. Add sesame oil in the pan. Put the lid back and cook for 1 - 2 minutes.
For the sauce, just mix everything together.
Enjoy! :)
Ingredients:
(A) Filings
250 grams Ground pork
200 grams Cabbage, chopped finely
100 grams Red onion, chopped finely
50 grams Garlic chives
(B) Seasonings
1 tbsp. Soy sauce
1 tsp. Sugar
1 tbsp. Sake / Hsao Hsing Wine (Chinese cooking wine)
1 tsp. Sesame oil
2 tbsp. Potato starch
2 tsp. Grated garlic
1 tsp. Grated ginger
1 tbsp. Oyster sauce
1/2 tsp. White pepper
(C) Dipping sauce
2 tbsp. Black vinegar
2 tsp. Soy sauce
1 tsp. Sesame oil
2 packets x 25 sheets Gyoza skins
2 tbsp. Sesame oil
Potato starch for dusting
Boiling water
How to do it?
Knead the pork until gooey texture, mixed in the seasonings. Knead until well combined. Add in cabbage, onion, garlic chives. Mix well and cover with a cling
wrap. Leave in the fridge for 30 minutes.
Take one teaspoon of the filing into the gyoza skin. Wet the edge of the gyoza skin with water and press the edge together to seal. Place the gyoza on a floured baking sheet.
Grease the pan, transfer the gyoza into the pan, pour in the boiling water covering half of the gyoza and cover the pan for 5 - minutes until the water evaporated. Add sesame oil in the pan. Put the lid back and cook for 1 - 2 minutes.
For the sauce, just mix everything together.
Enjoy! :)
Chicken Macaroni
Easy minced chicken macaroni pasta is just what we need for dinner. You can use spaghetti or other pasta you prefer. It is so easy to prepare and delicious. I will be adding in recipes for home made pasta sauce which taste much more better than the commercial kind.
Ingredients:
2 cups Macaroni, cooked as instruction on the package
1 cup Minced chicken meat
1/4 cup Diced onion
1/2 cup Diced carrot
1/2 cup Corn
2 cups Home made pasta sauce**
1/3 cup Fresh basil, roughly chopped
1/3 cup Parmesan cheese
Fresh flat leaf parsley and extra Parmesan cheese for garnish
How to do it?
In a saucepan, heat oil and sauté onion for 1 - 2 minutes until the onion is soft and slightly brown. Add in carrot and corn. Stir for another 3 - 4 minutes until the carrot is tender. Add in the minced chicken and cooked for a further 3 minutes until the chicken is half cooked.
Pour in the pasta sauce and bring it to boil. Stir occasionally until the chicken and the vegetable is cooked through. Add in basil and cheese. Stir well until the cheese has melted. Add in the cooked pasta.
Place it on the individual serving plate and garnish with parsley and more cheese.
Served.
**Notes:
Home made pasta sauce is very easy. I always made my sauce during weekend so that I can use on the weekday when I want to have quick and easy pasta meal. You can double the portion if you are serving big crowd.
1 can Diced tomatoes, no salt added
2 small Red sweet onion, cut into wedges
4 cloves Garlic
2 tbsp. Brown sugar
1 tsp. Dried Italian herb
2 tbsp. Olive oil
Salt and pepper to season.
Place onion, garlic and tomatoes into a blender. Blend together until smooth.
Heat the oil in a saucepan and pour in the pasta sauce. Add in the dried herbs. Bring it to a boil. Add in sugar and cook until sugar dissolve. Season with salt and pepper.
Ingredients:
2 cups Macaroni, cooked as instruction on the package
1 cup Minced chicken meat
1/4 cup Diced onion
1/2 cup Diced carrot
1/2 cup Corn
2 cups Home made pasta sauce**
1/3 cup Fresh basil, roughly chopped
1/3 cup Parmesan cheese
Fresh flat leaf parsley and extra Parmesan cheese for garnish
How to do it?
In a saucepan, heat oil and sauté onion for 1 - 2 minutes until the onion is soft and slightly brown. Add in carrot and corn. Stir for another 3 - 4 minutes until the carrot is tender. Add in the minced chicken and cooked for a further 3 minutes until the chicken is half cooked.
Pour in the pasta sauce and bring it to boil. Stir occasionally until the chicken and the vegetable is cooked through. Add in basil and cheese. Stir well until the cheese has melted. Add in the cooked pasta.
Place it on the individual serving plate and garnish with parsley and more cheese.
Served.
**Notes:
Home made pasta sauce is very easy. I always made my sauce during weekend so that I can use on the weekday when I want to have quick and easy pasta meal. You can double the portion if you are serving big crowd.
1 can Diced tomatoes, no salt added
2 small Red sweet onion, cut into wedges
4 cloves Garlic
2 tbsp. Brown sugar
1 tsp. Dried Italian herb
2 tbsp. Olive oil
Salt and pepper to season.
Place onion, garlic and tomatoes into a blender. Blend together until smooth.
Heat the oil in a saucepan and pour in the pasta sauce. Add in the dried herbs. Bring it to a boil. Add in sugar and cook until sugar dissolve. Season with salt and pepper.