Chicken Cordon Bleu

CHICKEN CORDON BLEU

Ingredients :

2 pieces of chicken breast

2 sausages

2 pieces sliced cheese

salt

pepper

oyster sauce

flour

egg ~ lightly beaten

bread crumbs

oil for deep frying

Method:

1. Clean chicken breast.

2. Wrap the sausage with the sliced cheese.

3. Make a slit in the middle of the chicken and insert the wrapped sausage.

4. Rub the chicken with salt, pepper and oyster sauce. Marinate for 2 hours.

5. Coat the marinated chicken with flour.

6. Dip in the egg.

7. Roll into the bread crumbs.

8. Fry till golden brown. Serve with mashed potatoes or fries and coleslaw.

Mushroom Black pepper sauce

Ingredients :

2 cups chicken or beef/ chicken stock

1/2 cup fresh milk (I used low fat milk)

crushed black pepper

2 inches celery stick

sliced1/2 onion ~ diced

2 tablespoon sweet soya sauce

1 tablespoon oyster sauce

1 tablespoon butter

1/2 cup mushroom ~ sliced

2 tablespoons flour ~ mix with water (as a thickening agent)

salt and sugar ~ if necessary

Method :

1. Pour the chicken/beef stock in a pot. Add fresh milk, diced onion and sliced celery. Let it boil.

2. Remove from heat and put through a sieve. Place it back on the stove.

3. Add black pepper, soya sauce, oyster sauce, butter, button mushroom, salt and sugar. Stir.

4. Last but not least, add in flour mixture to the thickness you desire. Remove from heat.

5. Pour onto the chicken and mashed potato.

Aiman's Rolled bread with chicken and mushroom filling

After watching Jamie Oliver doing this rolled bread, tried it straight away on the next day. But as usual with some modification in the recipe, apa yang ada kat dapur.... turned to be marvellous anyway. Brought some to Kak Na Abg Wahab's house and she liked it.

Ingredients:
1 kg flour

1 sachet 11g dried yeast

1-2 tspsalt

1 tbs sugar

2 tbs butter/ olive oil

2 cups warm water

Filling:

sliced carrots

sliced green peppers

sliced mushroom

celery

1 tsp thyme

basil leaves

salt, pepper

1 onion

2 garlic

3 pieces chicken breast

2 tbs maggie seasoning

grated ceddar cheese (optional)

Methods:

1. Fry onion and garlic, toss in the chicken slices and thyme.

2. Add the veges and mushroom.

3. Season to taste. Set aside.

4. Make a dough and let it rise for 1 hr.

5. Flatten the dough and spread the chicken filling on top and sprinkle some ceddar cheese.

6. Roll the dough like a swiss role.

7. Attach both ends together by intussuscepting one end into the other.

8. Apply some olive oil to make the bread roll crunchy when it is baked.

9. Sprinkle some crushed nuts on top.

10. Bake for 30 min and cut the rolled bread into slices and serve.

Carrot Som Tam

This is the last recipe I obtained from Noi Phak Len just before she left for Malaysia for good on 3rd April 2010. Simple and delicious, healthy as well. Thanks Noi, lepas jumpa Noi, terus balik masak tomyam Noi style...hehe...In Thailand, they use papaya instead of carrot to consume with boiled glutinous rice, here in the UK, carrots are sooo.. cheap as compared to papaya. If you use organic carrots, there is no need to peel off the skin.

Carrot Som Tam Noi

3 sticks of grated carrots / young papayas
1 cup of coarsely crushed peanuts
2 crushed garlic
2-3 crushed bird chillies
2 tbs dried shrimps- crushed
3 tbs Nampla sauce/ fish sauce
2 tbs brown/ demerara sugar
2 tbs lemon juice

Methods:
1. Mix all the ingredients together and serve.