Baked Curried Chicken

/2 Comments/in , , , /by

baked curry

“BAKED CURRIED CHICKEN”
(CHICKEN MARINATED AND PARBOILED IN CURRY MIX BAKED TO A DIFFERENT FINISH)
Parboiling is different from Blanching.
In Blanching, product is boiled then subjected to cold water or ice bath to stop the cooking process and is served as is or garnished or whatever. 
While in Parboiling, product is boiled or simmered after which another cooking procedure is applied:
grilling, baking, roasting etc. finishing off to desired end result.
Moving on, in our just concluded Singapore vacation, it clearly reverberated to mind the 2 or 3 times my son, Pastor Janssen, got himself curry meals from stalls in mid section’s ground floor of Queensway Bargain Mart (a real par 3 distance from IKEA).
My family’s penchant for prep of this sort propels me to “create new” or “innovate an existing” offering.
That said, I wanted to “come-up” with a novel one which will be loved even by my grand kids Hurriedly scanned my formula files for making curry powder. Unfortunately, 1 herb and 1 spice are not that readily available in local marts.
So why make my own curry powder seasoning when I can just get hold of an existing. Got gift from a friend way back and thought it’s still ok to utilise.
Simply Organic Curry Powder…am proud to have summoned.
Check their site:  http://www.simplyorganic.com/ 
(you buy-you help others)
This is a new dish approach for chicken.
Baked Curried Chicken
 
Print
Ingredients
  • 3 pieces fully cleaned CLQ (Chicken Leg Quarter)

  • MARINADE MIX:
  • 1.5 liters tap water
  • 25 grams curry powder
  • 10 grams salt (any)
  • 5 grams ground black pepper
  • 4 grams brown sugar
  • OPTIONAL 3 grams MSG

  • BAKING NEEDS:
  • 30 ml. EVOO (Extra Virgin Olive Oil)
  • salt and pepper

  • GARNISH:
  • 3 pieces medium tomatoes, unpeeled, thoroughly washed
  • 1 piece red or green bell pepper
  • 2-3 pieces small carrots, unpeeled, thoroughly washed

  • FOR CURRY SAUCE:
  • 10 ml. EVOO
  • 30 ml. fresh milk
  • 10 grams corn starch dissolved in tap water (slurry)
  • 1 small tomato, sliced
  • 1 small white onion, thinly sliced
  • 4 cloves crushed fresh garlic
Instructions
  1. Please check below procedures.
Notes
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
PROCEDURES:
1. In marinating container dissolve unto water ALL of the marinade mix ingredients giving it active stirring to prevent lumping.
2. Set in the 3 CLQs and ref-marinate for 2 hours (NOT FREEZER)
3. After 2 hours transfer marinade and chicken into wok. Bring to boil. About 8 minutes.

Picture

Picture
4. When boiling commences, start timer to cook chicken for 30 minutes
Picture
5. While waiting, start heating oven to 320deg.F (160deg. Celsius)
6. When done with boiling, very carefully, to prevent breakages and slits, scoop out boiled chicken and place in baking pan  (continue boiling the marinade-this will be used later). Sprinkle with EVOO and pop in into oven. This will be baked for (1st)15 minutes alone and another (2nd)15 minutes with veggie garnish.

Picture7. In still boiling marinade, add in your potatoes, carrots and bell pepper. Boil for 15 minutes.

Picture8. When veggies are done with boiling, the first 15 minutes of baking chicken is also done simultaneously.

9. Scoop out boiled veggies and include in the baking pan together with  chicken. Sprinkle salt and pepper and little EVOO.
    All will be baked for the next-and-last 15 minutes. DONE.

Picture10. For sauce, sauté garlic, onion and tomatoes. Pour in enough boiled marinade, milk and your slurry. 

      Bring to boil. Adjust viscosity to your liking by adding marinade and/or further slurry. Woolah. DONE.

Enjoy your BAKED CURRIED CHICKEN

Marché Restaurant

/0 Comments/in , /by

Marché Restaurant
Vivo City, Singapore

Picture

Marché 
chain of worldwide restaurants is a firm under the Movenpick umbrella.
“Mövenpick is a Swiss group of companies with global presence.
Its core competency lies in the hospitality business, with a focus on gastronomy, hotels, wine
and premium branded products.
Mövenpick is structured as a holding company, with four independently operating business units:
Mövenpick Hotels & Resorts,
Marché International & Mövenpick Restaurants, 
Mövenpick Wine
and Mövenpick Fine Foods.
Mövenpick is present in Europe, the Middle East, Africa, Asia and North America”. 
(for more of Movenpick click below link🙂
http://www.moevenpick.com/moevenpick-gruppe/?lang=en
Back to Marché.
Singapore alone, it has 6 branches to satisfy discriminating palates.
Single entry-single exit.
Coming in you’ll be asked number of guests, sort of credit cards are issued-one(1) per.
Still fresh in my old brain (but not that old really) remembering the days when they were
still issuing a time-record sort of form to where your orders of food, dessert and drinks 
from different and varied stalls inside were written. Egress point, all were computed.
Now plastic cards.  
Mentioned varieties: from pizza to “rosti” (that boiled & julienned potatoes, creamed-fried)
to seafood, steaks (choiced pork and beef cuts), “satay” to drinks of your fancy.
Indonesian, Malaysian, Indian and Singaporean cuisines dominate the area.Before ingress, had to consume the Lemon Juice I scored at Sentosa.

Picture

Mid-day, need not eat a lot “sleepiness” sets in when my tummy is over-filled.
Who can resist this temptation…

Picture

Their salad bar.
For S$6.50 I got the medium plate (small S$5.00 and large S$9.50)
From above prices, you’ll have idea on their pricing scheme.
Just once, no leftover no take-out, get whatever your plate can “carry”.
I focused on this…

Picture

…plus red cabbage, lots of romaine, tomatoes and cucumber.
Drizzled with olive oil-lemon juice-yellow mustard-vinegar vinaigrette, done.
2 slices of 3-cheese tomatoes’ topped pizza, am full.
Opsss there goes my yawning.
D300 back to bag.
Sleepy now.
Anyways, just try any of the 6 sites of Marché, you’ll get a good spelling of the place.
Excellent service. “Enticing to get all” ambiance. Re price?
Common, riding in a Lexus doesn’t give you the price for MInica.
Details, click here: http://www.marche-restaurants.com/en

Mirepoix Stuffed Squid

/1 Comment/in , , , /by

baked squid

MIREPOIX STUFFED BAKED SQUID
(DICED VEGGIES STUFFED SQUID COOKED DIFFERENTLY)
Mirepoix (French, pronounced “mi-pwah”)
is a food flavoring base consisting of diced carrots, onion and celery. The mixture is utilized in soups, sauces, gravies, stocks and stews.
Variations vary from country to country.
For some, onions are sautéd before incorporation, others add garlic while some make use of oregano.
Similar, is the “holy trinity” of Cajun cuisine where, instead of carrots, bell peppers are used.
Another option for the “health conscious”.
Mirepoix Stuffed Squid
 
Print
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 1 fully cleaned squid (“Pusit Lumot” or dark large bigfin reef squid) ink sac and pen (the hard plastic at its back) removed.
  • Head/tentacles separated from body. Set aside.
  • 1 carrot minced
  • 4 pieces celery stalks, finely sliced
  • 1 large white onion, minced
  • ¼ butter further cut into 3 pieces
  • 5 grams salt
  • 3 grams ground black pepper
  • EVOO (Extra Virgin Olive Oil)
Instructions
  1. See procedures below.
Notes
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
PROCEDURES:

Picture

1.    Blend and tumble well carrots, onion and celery. Season with salt and pepper. Divide into 3 Mirepoix mixture.
2.    Sprinkle salt and pepper plus drizzle of EVOO inside squid body and towards tail end put in 1 piece butter and 1 part of
Mirepoix mixture. Put in some pushing to stuff well the bottom part.
3.    Put in another piece of butter and, again, 1 part of mixture. Little push needed.
4.    Lastly, the 1 piece butter and the mixture. Push harder this time to tighten stuffing.

Picture

5.    With little piece of foil wrap the top part of stuffed squid to prevent leak out of stuffing and juices during cooking.
6.    Lay unto table your rectangularly cut foil. Put stuffed squid in the middle. Lay beside body the head/tentacles.
Sprinkle salt and pepper and drizzle with EVOO. Wrap well securing and folding all sides to prevent leaks.
Put in middle of range pan.
7.    Set temp to 350deg.F (176deg.Celsius). Pop in pan and bake for 45 minutes.
8.    After 45 minutes withdraw pan. Open foil. With squid’s back side up drizzle with EVOO. With open foil,
wedge in again unto oven and continue this last stage of cooking for 15 minutes.
Listen to “seemingly frying” state inside oven.
9.    DONE. Witness the smiles in your loved ones faces.

Picture

St. Louis Spares-Roasted

/0 Comments/in , /by

Picture

ST. LOUIS SPARES-ROASTED
(SPICES’ & HERBS’ BLEND RUBBED SPARE RIBS SLOW ROASTED TO PERFECT TENDERNESS)
After about 2 weeks of “heartaches” (literally),
thereat my brains and fingers missing the “one month old hard drive-factory-defective” laptop
…am back to action.
Post Lenten break my inner gusto longed for “meat”…
real flesh that I can gnash my teeth upon.
In raw mat freezer at commissary, chanced upon and sequestered pieces of spare ribs
sliced off from pork bellies we utilize for some dishes. Perfect.
The rest is history as my wife and I enjoyed using “bare hands”,
likened to olden Roman style of partaking open flame-grilled meat,
in this area of our food adventure.
FYI, to differentiate St. Louis Spares (spare ribs)
with that of Baby Back Ribs (loin backs) check this out:

Picture

Prep time:                     5 hours
Cook time:                    1 hour 10 minutes
Total time:                     6 hours 10 minutes
Makes/Serves:             4
Cooking medium:       electric or gas range’s oven, appropriate roasting pan, medium stainless steel bowl, wire whisk
Special instruction(s):

INGREDIENTS:
4 pieces “meaty” spare ribs
50 ml. EVOO (Extra Virgin Olive Oil)
¼ of butter bar sliced into 4 pieces.
In bowl, a well blended and tumbled MEAT RUB consisting of:
5 grams salt (fine or sea)
3 grams white or brown sugar
3 grams garlic powder
6 grams chili powder
3 grams paprika powder (for more reddish result)
2 grams nutmeg powder
2 grams coriander powder
2 grams ground black pepper
OPTIONAL 2 grams MSG (monosodium glutamate)
PROCEDURES:
1.    Cover all sides and parts of ribs with meat rub. A little massaging will help in flavor penetration.
2.    Refrigerate (DON’T FREEZE) for minimum of 5 hours to let flavor of meat rub permeate into flesh.
3.    Pre-heat oven to 190deg. Celsius (375deg.F).
4.    Line up your range pan with foil. This serves as non-stick barrier between your meat and pan surface as well as makes it
easier to collect and/or clean drippings.
5.    Lay meat unto pan and spread EVOO unto all parts.
6.    Pop in unto mid rack of oven and “sear” for 20 minutes.
7.    Tone down temp to 140deg. Celsius (284deg.F) and continue cooking for 40 minutes.
8.    Open oven door and put on top of each piece a slice of butter. Cook further for next 10 minutes. DONE.
9.    Enjoy your new offering for the family.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Want another Spare Ribs prep?
Click the pic.

Picture

Toastered “Tanigue” (Spanish Mackerel)

/0 Comments/in , , , /by

Picture

TOASTERED “TANIGUE” (Spanish Mackerel)
(BBQ SAUCE BASTED-OVEN TOASTERED “TANIGUE”)
“Tanigue” (Spanish Mackerel or King Fish (in USA)
is sold in our country on per slice basis.
Get the number of slices suiting your need.
This makes it suitable for variety of preps:
grilled, fried, baked, hot plate griddled or roasted.
Again, calling to action my ever dependable…oven toaster,
this dish, along with my red still & greens on the side,
did I enjoy while watching our fave TV show.
Prep time:                    10 mins.
Cook time:                    40 mins.
Total time:                     50 mins.
Makes/Serves:        1 or 2
Cooking medium:  oven toaster, oil brush
Special instruction(s):

INGREDIENTS:
a slice of medium fully rinsed “Tanigue”
5 grams fine salt
3 grams ground black pepper
100 grams BBQ sauce (I used and like Stubb’s Original)
NOTE: There are thousands of brands. Get & use what you prefer.
PROCEDURES:
1.    Season your “Tanigue” on both sides with salt and pepper. Set aside for 30 minutes.
2.    Pre-heat oven toaster to 175deg. Celsius (347deg. F)
3.    Using oil brush, generously apply to all sides of fish your BBQ sauce.
4.    Lay fish in suitable pan and pop into toaster.
5.    Toaster your fish for 20 minutes each side.
6.    Adorn in plate, side with your preferred greens, no need for dip, enjoy and have a good “bonding” with your loved one.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.