Baked Marmalade Chicken

I would like to recommend this blog's recipe, Baked Marmalade Chicken , it looks good and delicious, here is the recipe of Suanie:

The Chicken:
- 4 chicken pieces

The Marinade:
- 2 tbsp marmalade (preferably chunky)
- 1 tbsp ginger, finely chopped
- 3 garlic cloves, finely chopped
- 2 tsp Dijon mustard
- 1/2 tsp salt
- a sprinkle of ground black pepper
- 1 tsp olive oil
- 50ml orange juice

A few photo you will find from Suanie's website to show yous the dish looks like, the simple and easier way to cook it.

Lily's Wai Sek Hong: Prawn Mee

I had been long time not eat the prawn mee, this dish is very popular in Penang, my home town, I miss you prawn noodles ("mee" is noodles), in Johor I also can get prawn mee at the hawker center, but I still prefer the prawn mee in Penang, so here is the recipe I found.

Lily's Wai Sek Hong: Prawn Mee: The name of this dish is called prawn mee but meehoon is also very good with this soup. In Kuala Lumpur this soup noodle is called 'mee yoke...

Recipe courtesy by Lily
Ingredients:

For the stock:

1 kg pork neck bones
500g lean pork
600g prawns
1/2 tsp salt
2 tbsp oil
500ml water, 4 litres water
50–75g rock sugar
1 tbsp salt or to taste

600g fresh yellow noodles
300g rice vermicelli, soaked until soft then drained
250g bean sprouts
200g water convolvulus, plucked into neat sections
Some shallot crisps

Chilli oil:

4–5 tbsp chilli paste (cili boh)
6 shallots pounded
3 cloves garlic pounded
4–5 tbsp oil
1 tsp salt

Method:
Put neck bones and water into a pressure cooker and cook uncovered until scum appears and skim off the impurities. Strain the soup and wash the bones in cold running water until no sign of impurities, then return soup and bones to pressure cooker, cover and cook for 30 mins.
Release the pressure and open cover to add lean pork. Cook until meat is just cooked through. Remove and slice the meat thinly , put aside for use as garnishing.
Using the 500ml water, cook the prawns until cooked. Strain stock and add to main stock, leave cooked prawns in iced water to stop the cooking. Shell the prawns and leave aside for garnishing.
Heat up 3 tbsp of oil and fry the prawn shells until very fragrant. Blend the fried prawn shells in a food processor until fine and using a piece of muslin cloth, tie the prawn shells in and add to main stock. Bring the main stock to the boil and then simmer for 45 minutes. Strain the soup , add rock sugar and salt and bring to a boil to dissolve sugar.
Heat 4–5 tablespoons of oil and fry pounded shallots, garlic and chilli paste until aromatic. Dish out and set aside for use as chilli oil and paste.

To serve, put noodles, rice vermicelli, bean sprouts and water convolvulus into a noodle strainer. Scald in a pot of boiling hot water for a minute then drain off excess water. Place into soup bowls. Top up with the main stock and sliced pork, chilli oil, chilli paste and shallot crisps.

Recipe for Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)

Recipe for Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)
More picture to show you how to make Chicken Adobo @ Kalyn Kitchen.

Adapted from Kalyn Kitchen

 Ingredients:
4 boneless, skinless chicken breasts, each cut in half into two equal pieces
1 cup soy sauce (low-sodium soy sauce or Tamari is best, since the sauce gets reduced)
1/2 cup white wine vinegar
1 1/4 cup water
2 tsp. garlic puree
3 bay leaves
1 small onion, sliced in large slices
fresh ground black pepper to taste
pinch of ground Chipotle chile pepper (optional)

Instructions:

Trim fat and any unwanted parts from chicken breasts, then cut each in half diagonally to make two same-size pieces.  Combine the soy sauce, vinegar, water, garlic, bay leaves, onion, pepper, and ground Chipotle pepper (if using) to make the Adobo mixture. 

Put chicken in single layer in heavy frying pan just large enough to hold all the chicken.  Pour the Adobo mixture over and cook 10 minutes at the lowest possible simmer.  Then turn chicken pieces over and cook 10-15 minutes more (just until the chicken is barely cooked through.)

Strain liquid to remove onion pieces and bay leaves. I used a fat separator (like a pitcher where the spout comes from the bottom) with a yogurt strainer on top.  Put the strained sauce in a small pan and boil to reduce it until the sauce is thick enough to barely coat your spoon.  (Taste to see when it tastes good so it doesn't get too strong.)

Heat the olive oil in a heavy frying pan, add the chicken pieces and very quickly brown on one side (again being careful not to cook too long.)  Serve the browned chicken with some of the sauce spooned over.