Honey Dijon Garlic Chicken

Serves 2-3 | Prep Time: 5 Mins |
Cook Time: 10 Mins|
Difficulty Level: Medium

Ingredients:

• 1 lb chicken breasts, deboned and skin on
• Pinch of salt
• Black pepper
• 2 teaspoons olive oil
• 4 cloves garlic, minced
• 3 tablespoons honey
• 3 teaspoons Dijon Mustard Or any Type of Mustard
• 1/4 cup tablespoons water
• Pinch of salt

Method:

Debone the chicken thighs but keep the skin on. Sprinkle some salt and black pepper on both sides of the chicken.

Heat up a skillet or a pan on medium heat and add 1 teaspoon olive oil. Pan-fry the chicken on both sides until cooked. Discard the fatty oil from the chicken skin but save the juice from the chicken. Set aside.

Heat up a sauce pan with the remaining 1 teaspoon olive oil and stir-fry the garlic until slightly browned. Add the honey, Dijon Mustard, water and salt. Stir to combine well. Transfer the sauce into the skillet, turn on the heat on the skillet and stir to make sure that the chicken is nicely coated with the Honey Dijon sauce. Remove from heat and serve immediately.

Veggie Mee Goreng (Fried Noodles)

Serves 2-3 people | Prep Time: 20 Minutes | 

Cook Time: 5 Minutes| Difficulty Level: Easy

Ingredients:

• 3 tablespoons cooking Oil
• 2 cloves garlic, finely minced
• 3 pieces dried tofu, cut into small pieces
• 1 potato, boiled, peeled, and sliced into wedges
• 1 big tomato, cut into wedges
• A handful fresh bean sprouts
• 1 lb fresh yellow noodles or any type of noodles, rinsed and drained
• Chopped scallions, for garnishing
• Red chili, for garnishing
• 1 lime, cut into wedges

Sauce:

• 2 tablespoon soy sauce
• 2 tablespoon sweet soy sauce
• 3 tablespoon tomato ketchup
• Sugar and salt to taste

Method:

Heat up a Pan and pour in the cooking oil. Add the garlic and stir fry until aromatic then add the tofu and potato and tomato wedges. Do a few quick stirs and then add the yellow noodles and the Sauce and continue stirring until everything is well combined. Add sugar and salt to taste.

Add in the bean sprouts and quick stir for another 1 minute. Turn off the heat, dish out, garnish with the scallions and red chili. Squeeze some lime juice over the noodles before eating.

Devil's Curry

Serves 4| Prep Time:30 Minutes|
Cook Time:1 Hour 15 minutes
Difficulty Level: Medium

Ingredients:

• 1/4 Cup Cooking Oil
• 1 Tablespoon mustard Seeds
• 1 Kg Chicken, cut into pieces
• 10 -20 Potatoes, peeled and cut into piece
• 1 Cup Water
• Salt & Sugar to taste
• 2 tablespoons white vinegar
• 1 tablespoon cilantro, for Garnishing (Optional)

spice Paste:  

• 20-30 dried chilies, deseeded and soaked in Water for 20-30 minutes.
• 5 Cloves garlic, coarsely chopped
• 3 Stalks lemon grass(White part only), thinly sliced
• 1 tablespoon minced ginger
• 1 tablespoon minced Galangal (Kulanjan, Kulinjan, Punnagchampa)
• 1/4 teaspoon ground tumeric
• 1/4 Cup cooking oil
• 1-2 tablespoon water

Method:

In a blender, transfer all the Ingredients for the spice paste and puree until smooth, set aside.

In dutch oven or heavy pot, heat up the oil. When the oil is hot add the mustard seeds and cook until you can slightly hear the popping sound from the mustard seeds.

Add the spice paste into oil and fry until aromatic, about 10-15 minutes. Then add the Chicken and coat with the spice paste. Let it cook for about 8-10 minutes and then add in the potatoes, Stir to combine.

pour in the water, the water should barely cover the meat and potatoes. Add the salt and sugar to taste. stir well and bring it to a boil.

Turn the heat to simmer, cover with a lid and stew for about 20-30 minutes until the potatoes are soft.
Adjust the seasoning with salt and sugar. Add white vinegar. Stir to mix. Dish out to bowl and garnish with cilantro, Serve with warm rice.