BAKED APRICOT - PECAN FRENCH TOAST

Last Saturday I baked this easy breakfast dish for my kids and they were very satisfied with it. I made this dish the night before and baked it the next morning in the room temperature.

 Remember, that each time you layer the bread in the dish it should be a single layer only. I got this idea of breakfast from the Whole Foods Market website and here's the recipe I would like to share.

 INGREDIENTS :

1 baguette, sliced into 1/2-inches thick (about 15 slices)

4 tbsp butter, melted
1/2 cup dried apricots, chopped
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup heavy cream
1 cup milk
8 large eggs
1 tsp freshly grated nutmeg
1 tsp pure vanilla extract
1/4 tsp fine sea salt
some coarse brown sugar for sprinkle


METHODS :

1.  Line the bottom of a greased 8-inch baking dish with a single layer of bread slices, making sure they fit snugly and cutting them to fit , if necessary. Brush bread layer with some of the butter, then sprinkle with half of the apricots and pecans. Top with a second layer of bread and brush with butter. Sprinkle over remaining apricots and pecans then top with a third layer of bread; brush with remaining butter.

2. In a medium bowl, whisk together eggs, milk, sugar, nutmeg, vanilla and salt. Pour egg mixture over the bread, making sure to soak the top layer completely. Cover and chill for at least 2 hours, or preferably overnight.

3. When ready to bake, let dish come to room temperature and sprinkle some coarse brown sugar on top of the dish. Preheat oven to 350 F. Uncover and bake until golden brown and cooked through, about 45 minutes. Set aside for 5 to 10 minutes then serve.

PAN FRIED CITRUS SCALLOPS WITH RASPBERRY-POMEGRANATE GLAZE

Love, love this recipe that I found in the internet...
@ Food 52 http://www.food52.com/recipes/15669_citrus_scallops_with_raspberrypomegranate_glaze

The every ingredients in this recipe really comes to a 'WOW' and perfect in every bites. Here is the recipe I would like to share and keep :)


INGREDIENTS :

1 pound large scallops
1 lemon, zested and juiced
1 orange, zested and juiced
2 tbsp pure honey
2 tbsp extra virgin olive oil
1 tsp chopped parsley for garnish

some raspberry-pomegranate glazed ( recipe below )



METHODS :

1. Dry the scallops well with a paper towel and season with salt and pepper. This help to get a nice caramelized crust on the outside.

2. Saute the seasoned scallops in the olive oil for a couple minutes on each side. Flip when they start to get browned and golden.

3. Meanwhile, combine the lemon and orange zest and juice and honey. Add to the scallops and let the juices cook down and coat the scallops. Make sure do not overcook the scallops. Is recommended to use a large saute or frying pan so that the juices will cook down quickly.

4. Plate the scallops and drizzle with the raspberry-pomegranate glaze. Garnish with some parsley and served.



Raspberry-Pomegranate Glaze

INGREDIENTS :  

1/2 cup pure pomegranate juice
1/2 cup red wine
1 tbsp reserved raspberry jam


METHODS :

1. Combine the ingredients in a saucepan and reduce by half. You want it to thicken but still be able to drizzle.

2. Optional, but it does make it more elegant - strain the glaze through a sieve to remove the raspberry seeds.

GOLDEN TOFU IN ABALONE SAUCE

I love tofu and I can also see that's a lot of people out there who loves tofu too. Tofu is an excellent source of vegetarian protein.

Anyway.....here's is another recipe I would like to share and it's very easy to prepare.


Preparation time : 30 minutes
Cooking time : 15 minutes


INGREDIENTS :

1 box soft tofu
1 tsp salt
2 tbsp cornstarch
1 egg, beaten
2 cups oil for deep-frying
1 stalk green onion, chopped


Seasoning (Mixed)
2 tbsp abalone sauce
1 tbsp light soy sauce
5 tbsp water
1/2 tsp cornstarch



METHODS :

1. Sprinkle salt all over the tofu and wrap it up with a clean cloth or paper towels. Place a weigh on top of the tofu and let it stand for about 20 minutes to press out the excess water.

2. Heat the oil in the wok in medium high heat. Unwrap the tofu and cut into pieces. Coat the tofu with cornstarch, then dip in the beaten egg and deep-fry in the hot oil until golden brown. Dish and drain the fried tofu. Arrange the fried tofu onto a serving platter.

3. Leave 1 tbsp of oil in the wok, add the seasoning and bring it to a boil until thicken. Pour the sauce over the fried tofu and sprinkle with chopped green onion on top. Serve.

CHICKEN IN SPICY SOY SAUCE

Another favorite of my family.......yummy, yummy chicken and with a hint of spicy soy sauce.


Preparation Time : 30 minutes
Cooking Time : 20 minutes


INGREDIENTS :

2 organic chicken whole legs, deboned
1 small cucumber, diced
3 tbsp oil
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tsp chili powder

Seasoning (Mixed)
2 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tbsp toasted sesame seeds
1 tsp sesame oil
1/2 tsp sugar
1 stalk green onion/spring onion, chopped
1 stalk coriander/cilantro leaves, chopped


METHODS :

1. Cook the chicken thighs in boiling water for 10 minutes. Remove from the heat, leave to immerse in the stock till cool. Cut the cool chicken thighs into pieces and place it onto a serving platter lined with diced cucumber.

2. In the wok, heat up the oil, saute the chopped garlic and ginger until aromatic in a low heat. Dish and drain the crispy garlic and ginger in a bowl. Then in wok with aromatic hot oil, add 1 tsp of chili powder and stir well. Pour out the aromatic spicy oil into a bowl and set aside.

3. Slowly pour the seasoning over the chicken, sprinkle with crispy garlic, ginger, chopped cilantro leaves, green onion and sesame seeds on top.

4. Lastly drizzle the aromatic chili oil over the chicken and serve.

ROASTED DRUNKEN SALT CHICKEN

Hello everyone.....yes, I'm back after disappeared for awhile and not posting any blog. Anyway...today I'm introducing my new recipe of the Roasted Drunken Salt Chicken. This chicken is so moist and salty....well....it's even wonderful when eating with steamed white rice....yummy!!!!


Preparation Time : 15 minutes
Cooking Time : 45 minutes


INGREDIENTS

1/2 whole organic chicken

Marinate (Mixed)
1 tbsp salt
2 tbsp chopped sand ginger (cekur)
1 tbsp chopped ginger
5 tbsp glutinous rice wine (yellow wine)
1/2 tsp five spice powder
Dash of pepper


METHODS

1. Mixed the marinate ingredients and rub it all over the chicken and marinate for about 30 minutes.

2. Preheat oven at 400 degree Fahrenheit (200 degree Celsius).

3. Put the marinated chicken onto a piece of aluminum foil and wrap it up.

4. Bake in the preheated oven for about 45 minutes.

5. Removed from oven, unwrap the parcel and served hot.