Hokkien Prawn Noodle Soup with Homemade Egg Noodles

I always love noodle soup especially in winter and I would drink all the soup from the bowl. I love noodle soup from different Asian countries. As I grow up in Hong Kong, prawn wonton noodles soup is my most favourite soup. Then it would be Japanese ramen, Vietnamese pho, Thai Tom Yum seafood noodles soup.... After marrying my Malaysian husband, I discover more delicious noodles soup such as laksa, curry noodles, Ipoh chicken noodles soup to name a few and this Hokkien prawn noodles soup.

My mother-in-law gave me some of the Hokkine noodle paste from her last visit and I make it with some homemade noodles. It's a bit messy to make noodles but it's fun and rewarding. This noodles always goes well with Japanese Tonkasu ramen recipe.

Stay warm and happy cooking!

Hokkien Prawn Noodle Soup with Homemade Egg Noodles
(serve 2)

Ingredients:

For the soup:
1/2 pack 250g LN Little Nyonya Hokkien prawn noodle paste
6 cups water or chicken stock
1 chicken fillet cut into pieces
6 prawns, shelled
salt and pepper to taste

For the noodles:
1 1/2 cups bread flour or oo flour
3 egg yolks
1 egg
pinch of salt
1 tablespoon oil

To serve:
1 cup cooked rice vermicelli noodles
1 Boiled egg, boiled for 3 minutes
bean sprouts
Kung Kong (a type of Chinese veg that has a straw looking stem) or Chinese Chives

Method:

1. Mix the flour and salt into a bowl, make a well in middle and add the eggs and yolk and oil. Knead till smooth, add a little water if it is still too dry. Fridge 10-15 minutes.
2. Set up the pasta machine at the widest setting at 2nd setting. Divide the dough into half. Roll the dough over into thin pastry. Dust with flour to prevent sticking. Repeat with the other dough.
3. Use an angel hair cutter to cut the pastry into noodles. toss in more flour.
4. Boil noodles to al dente and refresh into cold water and drain well. 
5. Place the egg noodles and rice vermicelli noodles into 2 large noodle bowls.
6. Add water to a saucepan and 1/2 packet of the noodle paste and let it boil. Add the chicken pieces and seasoned with salt and pepper. Cook the prawns, bean sprouts and kung kong in the soup and use a ladle to put them onto the noodles. Pour hot soup over and garnish with half a boiled egg for each bowl. Enjoy!

Note: There is enough left over noodles to make 2 more serves or you can use it for stir fry noodles for another meal.

Sushi with Cheese x 2

We are sushi lovers and I even dream of having a sushi restaurant sometimes. (Too much of a dream!) You don't really need to have raw fish for sushi if that's not your kind of food.  When I take my kids to the sushi bar, we are usually the one with the tallest stack of plates.  It's low fat (some) and gluten free and once you have tried to make one, you will just keep making more.

I had the prawns and cheese sushi in Hong Kong and I tried to recreate it here.  I brought the sushi mould from the Japanese bargain store in Brisbane. The moulded cheese sushi is great for making bento.  My kids love to have sushi to pack for their lunch for school as they are sick of having bread sometimes.

Prawn & Cheese Sushi


cooked butterfly prawns
cooked sushi rice
salt
sugar
rice vinegar
processed cheese
sweet chilli sauce
seasoned flying fish roes
wasabi (optional)

Method:
Mix 1 teaspoon of salt, 3 tablespoons of sugar into 1/3 cup vinegar, warm in the microwave for 30s, season with the rice and leave cool a little.  Wet your hands so the rice won't stick to your hand. Shape rice into 4cmx2cm  rectangular shape, dab a little wasabi onto the top if you like.  Then top with a piece of prawn and half piece of cheese.  Use a blow torch to brown the surface.  Then spoon in some fish roes and pour in some chilli sauce.

Kids Cheese Sushi


cooked sushi rice
salt
vinegar
dried sushi seaweed
processed cheese
tomato skin

Method:
Seasoned rice as above. Shape the sushi with the mould.  Use the other mould to make shape for the cheese.  Cut the shape for the bear's nose with cheese, shape for the eyes and ears, and love heart with seaweed and cut a tiny month with tomato skin for the bear's mouth. Serve with some salad and meat for the bento box.  You can replace ham for the cheese, too!

sushi mould

Kids Bento that my kids enjoy!

Chinatown Chicken Pies with Sticky Rice Sushi

This recipe is adopted and modified from the cookbook "a passion for pastry" written by Britain's top chefs and food writers that I borrow from the library.  This is Jill Dupleix's recipe and I have never thought of putting chinese mushroom into pies and I like the name of it.  I've changed some of the ingredients to suit my liking and I serve it with sticky rice of my own creation.  When I was living in Hong Kong, my favourite winter breakfast is sticky rice filled with yu tyau (油條) and a glass of warm soy milk.  Yu Tyau is a deep fried pastry that is eaten with rice congee at breakfast.  I  mixed the rice with chinese mushroom and dried shrimp, filled and topped with yu tyau and Japanese fish eggs as my Chinese version of sushi.  I really like this asian twisted kind of dish! 

As I don't live near Chinatown, I often go there on school holiday to stock up some Asian groceries and take the kids to enjoy some authentic asian food.  We always come home with bags and bags of goodies that will last us till the next trip.      

Chinatown Chicken Pies with Sticky Rice Sushi
(make 8-9)

Ingredients:

1 chicken fillet
1-2 dried shiltake mushroom, soaked with water till soft
2 shallots, finely chopped
1 carrot, peeled and diced
1/4 cup baby peas
4-5 puff pastry
1/2 teaspoon ginger, finely chopped
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon Chinese cooking wine
1/2 cup water
1 teaspoon corn flour mixed with 1 tablespoon water
1/2 teaspoon sugar
salt and pepper
coriander leaves
egg, beaten
Method:

1. Cook the chicken with the vegetables, add in the sauces and water.  Then season it with salt, sugar and pepper.  Thicken it with the corn flour mixture and finally add in the cooking wine.  Leave cool a little.
2. Cut the pastry into 4 equal sized squares.  Place 1 tablespoon of filling onto the pastry.  Brush the sides with egg then place another pastry over the top.  Use a cup as a guide to fold up the pastry.  Brush the top with egg and place a piece of coriander leave on top.  Brush the leave with more eggs.  Repeat the process until all the fillings is gone.
3. Bake at a preheat hot oven for 20 minutes or until the pastry is puffed.  Turn down to moderate and bake for further 10 minutes or until pastry is golden brown. 

Mother's Day Special - Chicken Ravioli with Fresh Tomato Sauce

Besides my birthday, I always look forward for Mother's Day as it means breakfast in bed, receiving little presents from the kids and perhaps special dinner.  I had my first breakfast in bed on Mother's Day with a glass of milk and some sweet biscuits.  And it came along with the little present my daughter bought from the school's Mother's Day stall.  Over the years, it got improved to cereal, jam on toast, bacon and eggs and french toast.  Her brother joined in the cooking as he started school and I'd a collection of presents from photo frames, candles, teapots set and a lot of teabags.  One of my favourite and probably the cheapest present is a "Kit for Cheer Up" which is packed with a rubber, a piece of elastic, a ball, a 5c and a candy.  The candy has gone already but I stick the kit next to the computer desk and it makes me smile every time I read it.  It's so true that being a mother, a parent is not an easy job but the joy of seeing the children grow up healthily and happily is the biggest reward.

A KIT TO CHEER YOU UP

1. An eraser to make all those little mistakes go away.
2. Five cents fo you will never be completely broke.
3. A marble for those days when you're sure you have lost yours.
4. Elastic to help you stretch beyond your current limits.
5. A sweet treat to remind you that someones cares for you.

As chicken is my theme this month, my special for Mother's Day would be a 3 course meal:

entree - chicken ravioli with fresh tomato sauce

main - stuff chicken maryland with vegetables

dessert - chocolate lava cake with raspberry coulis

I haven't made ravioli before, I usually buy the instant one from the supermarket and mixes it with some Italian sauce.  I'm taking the easy way to make it with gow gee pastry for my first trial.   

Chicken Ravioli with Fresh Tomato Sauce
(serve 4)

100g chicken mince
1/2 tablespoon chopped basil
1 1/2  tablespoons grated parmesan cheese
1 shallots, finely chopped
25g ricotta cheese (about 1 heap tablespoon)
32 round gow gee pastry

Tomato Sauce
1 tablespoon olive oil
1 medium onion, chopped
1 teaspoon garlic mince
1/4 cup tomato paste
1/5 cup red wine
1/2 cup chicken stock
2 tomato chopped
1 tablespoon basil, chopped
shaved parmesan cheese
baby spinach, for garnish

Method:

1. Combine the chicken, basil, parmesan, shallot, ricotta in a bowl, seasoned with salt and pepper.  Lay 16 pieces of gow gee pastry onto the kitchen bench, brush with a little water around the edge. Spoon in a teaspoons of the mixture onto the middle.  Place another pastry on top and press firmly around the edge to seal.
2. Bring water to boil in a large saucepan, add a bit of oil into the water.  Then add the ravioli a few at a time and cook for 2-3 minutes or until it floats.  Drain and place 4 into each serving plate, serve with tomato sauce and freshly cracked black pepper.  Garnish with shaved parmesan cheese and baby spinach.
3. To make the sauce: Heat oil in a saucepan, add the onion and garlic, then stir in tomato paste, wine, stock and tomato.  Let the sauce simmer for 20 minutes or until it starts to thicken.  Stir in the basil and season with salt and pepper.

Source: Adopted and modified from the cookbook "Homestyle Chicken" published by Murdoch Books.

cooked ravioli

Chicken and Vegetable Lasagne with Warm Potato Salad

It's mid-autumn already!  I guess everyone would love to have something nice and warm for dinner.  For those people who have not made lasagne, you may wonder if you need to cook the pasta before hand.  I was one of those people until my friend, Pam taught me how to make this yummy dish.  There's still a lot of work whether you make it from fresh or instant sheet.  I prefer to use instant one before it has a long shelf life but it takes longer to cook.  Pam's original recipe uses beef only and I have changed it to chicken and adding more vegetable to fool my kids.  The kids love the cheese sauce and I make it with plain flour which takes a while to prepare. You can use cornflour instead but the texture is a bit different.  Although it's hard work to make lasagne, you always have easy meal the next day with the left over or it is a rather easy meal to serve up to 12 people at once.

     

Chicken and Vegetable Lasagne with Warm Potato Salad
(make 12)

Ingredients:
6 sheets of Instant Lasagne
550g chicken mince
700g pasta cooking sauce
1 can of 400g diced tomato
5 tablespoons tomato paste
2 carrot, peeled and diced
1 onion, chopped finely
1 zucchini, diced
1 celery stalk, chopped
1/2 red capsicum, finely chopped
4-5 button mushroom, finely chopped
5-6 brocoli florets, chopped
1/2 cup corn kernel
2 teaspoons minced garlic
1/4 cup white wine (optional)
1/4 teaspoon of basil
1/4 teaspoon of oregano
3 teaspoons salt
pepper

For the Cheese Sauce:
50g butter
1 1/2 cup plain flour
6 cups milk
1 cup shredded cheese
1/4 teaspoon nutmeg
3 teaspoon salt
pepper
extra shredded cheese
extra nutmeg

Warm Potato Salad:
(serve 4 only)

6 small washed potatoes, cut into half or quarters
1/2 teaspoon salt
1/4 teaspoon paprika
1 tablespoon olive oil
Rocket leaves
1/2 teaspoon mustard seeds
1 tablespoon of mixed nuts (pine nuts, pumpkin seeds and sunflower seeds)
1/2 tablespoon olive oil
pinch of salt

Method:

1. Heat oil in a large saucepan, cook chicken till it is nearly cook, break up the big lumps of mince.  Add in garlic and onion, stir for a while than add in the rest of the vegetable and keep stirring until the vegetable starts to soften.
2. Pour in the pasta sauce, tined tomato, add tomato pasta, herbs, white wine and let it simmers for 20 minutes until the sauce thicken.  Season with salt and pepper.  The sauce should be quite thick but not dry, simmer for longer if needed.
3. While the meat sauce is cooking, prepare the cheese sauce in a medium saucepan.  Heat butter in pan, add in flour into 2 lots.  Then add in a little bit of milk several time to form a rather smooth paste.  Try to remove lumps if possible.  Add in the rest of the milk, nutmeg, cheese and let it simmer until the sauce becomes heavy and thick.  Season with salt and pepper.  The sauce should thicken more once it is cooled down.  If you drop some of the sauce onto the surface with a spoon and it sits there, the sauce is thick enough.  If not, you have to add more flour to thicken the sauce.  A quick fix is to add some cornflour mix with a little water to thicken it at the stove.
4. Spread 1/3 of the meat sauce onto the baking tray, then place the lasagne sheets over the meat sauce.  Break the sheet into pieces to fill in any gaps.  The first layer is done.
5. For the second layer, spread another 1/3 of the meat sauce over the pan, then spread 1/2 of the cheese sauce over the meat sauce and cover it with another lasagne sheets.  This finishes the second layer.
6. For the last layer, spread the remaining meat sauce over the pan, then spread the rest of the white sauce over.  Sprinkle some shredded cheese and more nutmeg over the top.
7. Bake in a 180c preheat oven for about an hour.  To test if the lasagne is done, inset a knife through the pasta, if the knife gets through easily then the pasta is cooked.   
8. Let the lasagne cool for a while before serving, a hot lasagne is very meshy.  Let it cool completely before putting into the fridge or freeze.  A day old lasagne tastes better than the fresh one as the flavour develops.
9. For the salad, place the potato onto a grease lined baking tray.  Toss through with olive oil, salt and paprika.  Bake in a 180c oven for 30 minutes or until the potato is cooked.  Mix the nuts, mustard, oil and salt with the rocket leaves.  Toss through with warm potato and serve it with the lasagne.

Note: If you are using cornflour instead of plain flour, mixing some water to make a paste with a cup of cornflour then stir it into the warm milk. Keep stirring and let it simmer but not boil until it feels heavy and becomes thick.  Add more cornflour mix if needed.

first layer

                                                         second layer

                                                            top layer

                                           hot lasagne straight from the oven

Hong Kong Style Baked Pork Chops and Rice

My post of Baked Portuguese Chicken and Rice has become a popular post.  So I think you may like to read another popular dish from Hong Kong's cafe that also has the western influence, the Baked Pork Chops and Rice.  This dish takes me back to the memory of my senior high school day in Hong Kong.  We had extended lessons 2 or 3 days a week in the afternoon to prepare for the open senior test.  My lunch money was enough to order a set lunch that included soup of the day, a hot meal and a drink.  I loved the company having lunch with my friends.  We talked about the movies stars, study, fashion, lots of giggles....and the Baked Pork Chops and Rice was my favourite dish.  I like the crusty rice at the side and the combination of the egg, cheese mixed with the tomato sauce is so tasty.  I have added more vegetable into the dish and I find the closest taste that link to my memory is to use a tin of tomato soup for the sauce.            


Hong Kong Style Baked Pork Chops and Rice
(serve 4-6)

Ingredients:
6 pieces of pork loin chops
6 cups cooked rice
1/2 cup diced carrot
1/4 cup baby peas
1/4 cup corn kernels
1/2 large onion, finely chopped
2 eggs, beaten
1 cup plain flour mixed with 1 cup water for batter
salt and pepper

For the sauce:
1 teaspoon garlic mince
1 small carrot, sliced
1/2 cup onion, cut into 1cm x 1cm cube
1/2 cup green capsicum, cut into 1cm x 1cm cube
1 tin of 415g tomato soup
shredded cheese

Method:

1. Marinate pork chops with salt and pepper for 30 minutes.
2. Heat oil in a wok or a large pan, add beaten eggs, diced carrot, onion, and corn.  Stir for half a minute, then add the cooked rice and keep stirring until it is well mix.  Season with salt, pepper and sugar.  Place the cooked rice into a casserole dish.
3. Dip the pork chops into the batter and fry into hot pan with sufficient oil. Cook until both sides are browning but not fully cook.  Lay the chops on top of the fried rice.
4. Heat a little oil in pan, add garlic, onion, carrot and capsicum and stir for a minute.  Then add a tin of tomato soup and turn the heat down.  Let it simmers for a few minutes.  Pour the sauce over the rice and sprinkle some cheese over the top.
5. Bake the pork chops and rice in a 230c preheated oven for 20 minutes or the cheese is getting brown.  Cover it with the lid, turn the oven down to 180c.  Bake for a further 30 minutes until the sauce is well absorbed into the rice and the vegetable is tender.   

Stackable food - Oshi Sushi

I always fancy how the professional chef can arrange a dish beautifully that is nearly too good to eat.  I am pretty happy with the look of this Oshi Sushi (boxed sushi) as it is my first trial.  The first thing my husband asks me is how to eat it.  Unlike the rolled sushi, this sushi is liked a piece of cake.  I try to eat it like a sandwich but it is too big to fit into the mouth, my daughter mush it all up and eat it with chopsticks, then I find the easiest and most respectable way to eat is using knife and fork.  This sushi is suitable for sushi hunger as it has two favours instead of one.  If you can't roll sushi, you should try this method and you would be surprised how easy it is to make and your guest would give you a WOW!

Oshi Sushi  
(make 16)

Ingredients:
rice:
8-9 cups cooked sushi rice
3 teaspoons of salt
4 tablespoons vinegar

fillings:
3 nori sheets

1st layer:
2-3 avocados, cut into stripes
1 1/2 cups of marinated teriyaki chicken pieces
(refer to the recipe of teriyaki chicken ciabatta)

2nd layer:
6 crabmeat sticks
egg, lighten beaten
breadcrumb
1/2 continental cucumber, remove the centre and cut into thin stripes
mixed salad leaves
Japanese mayonnaise

Topping:
egg, lightly beaten
Japanese rice seasoning
(it has shaved bonito, sesame seeds and seaweed)

Method:

1. Season the cooked rice with salt and vinegar, mix well and set aside.
2. Cook the chicken until it is done and set aside.
3. Cut the crab stick sideway into two long strips.  Repeat the process for the rest of the crab sticks.  Dip them into the egg, and cover with bread crumb.  Cook it into a pan heated with 1/2 cup oil until it is golden brown.  Absorb excess oil with kitchen paper and set aside.
4. Cook the egg for the topping and cut it into stripes and set aside.
5. Divide the rice into 3 equal portions.  Wet your hands with water and press a portion of the rice into a square box that fit the size of the nori sheet.  (I only use a cake box)
6. Lay the first nori sheet onto the rice, arrange the cucumber evenly along the nori, then add the salad leaves and mayonnaise.  Finally add the crab sticks.
7. Cover the first layer with another nori sheet.  Then cover it with the second portions of rice and press evenly.  You may need to wet your hands again to prevent sticking.
8. Arrange avocado, then chicken evenly along the rice and cover it with the last nori sheet.
9. Lay the last portion of rice over the second layer and press evenly.  Spread the egg strips onto the top and sprinkle with the rice seasoning.  
10. Cut the sushi with a sharp knife into 4x4 to get 16 pieces.     

Spaghetti Meatballs

We are a bit tired of spaghetti bolognese, and the kids keep asking to have meatballs for dinner.  I don't have much success in making meatballs as it always turn out very hard and it is quite time consuming to pan fried the balls.  Then I use the method in making Chinese steamed patty for the meatballs.  It is a much easier way to cook and the meatballs is tender and soft.  To increase the fibre intake, I choose to use wholemeal pasta in this recipe although the plain one tastes smoother.  Making this dish reminds me of the nursery song, "On top of spaghetti all covered with cheese, I lose my poor meatballs when somebody sneezed.......so if you eat spaghetti all covered with cheese, hold on to your meatballs and don't ever sneeze."  Ah-chee!

   

Spaghetti Meatballs

(serve 4)

Ingredients:

280g lean pork mince or veal mince

2-3 fresh basil leaves, chopped

1/2 teaspoon freshly cracked black pepper

1 teaspoon salt

3 teaspoons cornflour

5 tablespoons water

For the sauce: 

1 medium onion, cut into small pieces

1 small carrot, cut into small cube 

1 small zucchini, cut into small cube

3-4 button mushroom, cut into small pieces

1/2 medium red capsicum, cut into small pieces

500g bottle pasta sauce

3/4 packet of 500g wholemeal spaghetti

1 tablespoon garlic

fresh basil and oregano leaves, chopped

250g water (1/2 of the pasta sauce bottle)

salt and pepper

parmesan cheese

Methods:

1. Marinate the pork mince with the herb, salt and pepper.  Add the corn flour and water and mix until it is all combined and feels light.  Let it stand for 30 minutes.
2. Heat olive oil in the saucepan, add the onion and garlic, stir for a minute.  Then add the rest of the vegetables and cook till it is becoming soft.  Pour the pasta sauce into the pan and add the water, turn down the heat and let it simmer for 20 minutes.
3. Roll the mince into meatballs about the size of a ping pong ball, drop it into the cooking sauce.  Make 16 balls.  Let it cook for another 20 minutes.  Do not stir as it will break the meatballs.  Add the chopped basil and oregano leaves over the sauce. 
4. Meanwhile, cook the spaghetti following the packet direction, drain and arrange the cooked pasta on to 4 serving plates, leave a well in the middle.
5. Pour 4 meatballs with sauce onto the pasta and sprinkle some parmesan cheese over. 

Baked Vegetable Macaroni in Three Cheeses

Besides pizza, pasta is my ABC kids (Australian Born Chinese) number one dish.  They are delighted when pasta is served for dinner and always ask for second helping.  I usually make chicken macaroni with cheese but this time I am trying a vegetarian version by adding in more greens and colours.  There is no complain of too much vegetable and there is no left-over.  Nice!
    
Baked Vegetable Macaroni in Three Cheeses


Ingredients:
1 cup macaroni
1 cup brocoli florets
1/2 of a medium capsicum, cut into chucks
1 small carrot, cut into dice
1 small onion, cut into small pieces
1/4 cup baby peas
1 tablespoon of minced garlic
1/4 cup evaporated milk
1/4 cup thickened cream
2 1/2 cups of water
2 teaspoons of corn flour mixed with 1tablespoon of water
salt and pepper
cheddar cheese
mozzarella cheese
parmesan cheese
1 tablespoon of bread crumb
olive oil

Method:

1. Pour water in a pot, salt and oil lightly, and cover to boil.  Add the macaroni into the boiling water and stir to separate, turn off the heat and cover for 10-15 minutes or until al dente.  Drain in a colander.
2. Heat oil in a saucepan, add in garlic and onion, stir for a minute until the onion is starting to soften.  Then add in the rest of the vegetable except peas, stir for a minutes and then add the water.  Let it simmers until the vegetable is half cooked, add the peas and pour in the evaporated milk and cream.  Thicken the sauce with the cornflour mixture and season it with salt and pepper.
3. Lay the macaroni into a baking pan, pour the sauce over.  Then sprinkle a handful each of the three kinds of cheese and bread crumb.  Drizzle the top with 1 tablespoon of extra olive oil.  
4. Bake the macaroni in a preheat 180c oven for 20 minutes then cover the pan with the lid or foil, bake for a further 10-15 minutes until the cheese melted and the top is browned.  

Baked Portuguese Chicken and Rice (Part 2)

We have some left-over rice and potato from the Portuguese chicken.  So I have made another version of the dish which is similar to the Hong Kong's fast food eatery.  First I pan-fried the rice with some vegetable and egg.  Then I lightly cook some chicken pieces to place on top of the rice.  I prepare a new lot of sauce and pour it over the chicken, potato and rice; cover the pan with foil and bake it in the oven for 30 minutes.  The rice fully absorb the favour of the sauce and it tastes delicious.  I can enjoy the Portuguese chicken one more time and it tastes even better.

Baked Portuguese Chicken and Rice


Ingredients:
2 cups left-over rice
1 cup left-over potato
1/2 cup chicken pieces, boneless
1/3 cup onion, cut into chuck pieces
some cut up carrot and asparagus
egg
salt and pepper

sauce:
please refer to Baked Portuguese Chicken and Rice (Part 1), omit the step frying the chicken with coated flour.

Baked Portuguese Chicken and Rice (Part 1)

There are two thoughts when I think of Portuguese Chicken.  One reminds me of my uncle as Portuguese Chicken is his speciality whenever there is a party.  The other reminds me of our family trip to Macau when I was little.  Portuguese chicken is a famous dish there, nearly everybody have tried it when visiting Macau.  My uncle's Portuguese chicken is Hong Kong style which is creamier and the Macau's is more spicy but not too hot.  I like both of them as I like anything to do with chicken.  Few years ago, I went to Macau with my family again and the taste of Portuguese Chicken is different to my childhood memory.  Don't know why the food from childhood memory always taste better.  There are so many versions of Portuguese chicken and mine is similar to the Hong Kong style.

Baked Portuguese Chicken and Rice

4 chicken thigh cutlets with bone
1 onion, cut into chuck pieces
1 teaspoon garlic
3 medium potatoes, peeled and sliced into 1/2 inch thick
1/2 cup lite coconut milk
1/4 cup evaporated milk
1/2 cup water
2 tablespoons turmeric powder
1 tablespoon ground paprika
1 1/2 tablespoon sugar
1 1/2 teaspoon salt
3/4 cup plain flour
1 egg, beaten
salt and pepper for marinate
1 1/2 tablespoon cornflour and 1 1/2 tablespoon of water for thickening

Method:

1. Marinate the chicken with salt and pepper, leave for 1/2 hour. 
2. Arrange sliced potato at the bottom of the casserole. Cover the chicken with egg, then coat it with flour.  
3. Pour 1/2 cup oil in pan, shallow fry the chicken until it is lightly brown.  Lay the chicken onto the potato.
4. Saute onion with 1 tablespoon of oil in a saucepan, stir in garlic until the onion is becoming soft.  Add in turmeric, paprika, stir for a minute, then add in coconut milk, evaporated milk and water.  Leave it at medium heat for a few minutes for the favour to develop.  Add in sugar and salt and thicken the sauce with the cornflour mix.
5. Pour the creamy sauce over the chicken and baked with the lid on in a pre-heated 200c oven for 45 minutes.  Serve with steamed rice and vegetable.