Proscuitto Wrapped Basil Meatloaf

You guys know that I love my meatloaves. I honestly think they are underrated in the normal home kitchen. There are so many ways to play around with it that I can't stop experimenting and coming up with new quick and easy meatloaf ideas. I can see Asher having this for dinner one night!

We love going to farmers markets. Manning Markets is our go to for our weekly shopping recently. It just seem to carry everything we need. From grass fed meats, to organic vegetables (more for Asher) to one of my favourite coffee... What else can we ask for?

In come naturally smoked chorizo and bacon. No sulphites. Just salt smoked. Amazing. Then we spotted another store that sells smoked chicken breasts and proscuitto. Oh I'm in love.

All I did was to mixed chicken with egg, salt, pepper and fold in some home grown basil. Push it to a loaf pan and wrap the proscuitto on it. It's one of the quickest dinners I have prepared. Everything in the oven and ta dah.. dinner all done when Asher is asleep.

Proscuitto Wrapped Basil Meatloaf 
6 pieces of proscuitto
500 grams chicken mince
1 bunch of basil leaves
1 chopped onion
1 tablespoon of chopped garlic
2 eggs
salt
pepper


Mixed egg, salt, pepper, onion and garlic with mince. put mixture into lined bread loaf pan. Pushed it firmly and packed it tight. Carefully (who am i kidding..) place proscuitto overlapping on to the meatloaf. Bake in preheated oven for 25- 30 minutes.

Almond Coconut Crusted Chicken

The recent happenings at home means I cared for Asher by myself for a few weeks in Singapore. It was a truly humbling experience, as I reflected on the mums who are single parents or who have partners flying in and out. Perhaps I missed hubby but more so, I missed that extra pair of hands to look after Asher.

Back in Singapore, I'm regularly faced with questions such as why am I not working? I guess the easy answer to that is Asher needs me and I have no other help in Perth. I'm sure that when the time comes for me to put him in day care, it wouldn't be a tear free (on my part) one. However, right now, I get to cherish time at home and I'm planning to do just that.

Staying in the moment or mindfulness is actually harder than it seems. As a mum and wife, my mind is constantly running a million miles an hour. This trip overseas, caring for my grandma made me realised how important is it to just cherish the minute that we are in. When Granny was in ICU, all i could think about was to be thankful that she is well looked after and be grateful for every extra trip I can make to the hospital to see her. Same thing when she returned home. I'm grateful for every cuddle she gave Asher as she slowly regained her strength.

Yet being mindful is so important to our well being. It makes me a better mum. I tell myself to be in the moment with Asher. He doesn't know that my mind tends to run away, but his delighted smile that I'm with him will always stay in my mind. It makes me a better wife. How many times I have to put down my social media equipment and just listened attentively to what hubby has to say? In food and fitness wise, it made me sit up and listen to my own body. Did I push myself too much? Or do I need to work on my strength further? I certainly hope it has made me a better person overall.


I try not to stress over meals. Or household chores. I try to use whatever equipment I have to help me to do my best to cook. It is no secret that I adore using my oven to cook. I love being able to set it and leave it. After settling bub into his night time slumber, hubby and I enter the kitchen and dinner is freshly cooked.

I was looking at jazzing up plain chicken breast without the use of breadcrumbs. Who doesn't like crispy chicken? This is a coconutty version of it. I happened to have moist coconut flakes but I think desiccated coconut would work just as well. The moist coconut flakes did add a little sweetness to it though.


Almond Coconut Crusted Chicken 
2 x chicken breast cut up in finger fillet size
1 cup of almond meal
1 cup of coconut flakes
1 tsp of paprika
1 tsp chilli flakes
1 tsp of cinnamon
salt and pepper

2 eggs

Preheat oven to 200C. Line trays with baking paper.
Mix almond meal, coconut, spices and seasoning together on one plate. Egg beaten in another. Dip chicken into egg then almond meal. Place on trays. Oven baked it for 30 minutes or so. Serve with a salad.

Prosciutto Wrapped Chicken Stuffed with Cottage Cheese and Sundried Tomatoes.

I get frustrated when someone tells me you can't feel full while eating clean. It's pretty hard not to feel full with a whole chicken breast! I can't even finish one. That said, I do understand that it get be drying at times.

Did I mention that I use the oven to cook ALOT? Many days, I prepare meals in the morning and stick it in the oven with a timer on. There are times when Asher needs me more or clings to me and I can't always predict when that can happen. When he settles or naps, I whiz around the house doing housework and prepare dinner- at least hubby can come home to a home cooked meal with little washing up to do.

I decided to stuffed some chicken breasts with cottage cheese and sundried tomatoes out of a whim one day and was surprised it was actually good and moist. To top it off, I wrap the chicken with a slice of prosciutto- oh it was yummy! Simple and quick I say.

Prosciutto Wrapped Chicken Stuffed with Cottage Cheese and Sundried Tomatoes (Serves 4)
4 chicken breasts
6 slices of prosciutto
1 cup of cottage cheese
1/4 cup of sundried tomatoes.

Butterfly chicken breasts. The stuffing is really just cottage cheese and sundried tomatoes mixed together. Place stuffing in chicken breast and use prosciutto to wrap it up (I used around 1.5 slice per chicken breast). Bake for 35 minutes at 170C oven.

5 Spice Honey Drumettes

The quiet anticipation of awaiting the arrival of bub is so precious. I'm feeling increasingly uncomfortable and heavy. I can understand why the body gets to the stage where it is not practical or comfortable to hold a baby in any longer. However, I am also sitting in the moment where bub and I share that special space that only a mother and child can have.

It's also a time where hubby and I reflect that life will probably never be the same again as a couple versus with a baby. We anticipate that regardless of how difficult it is, no one can fully prepared us for what will follow. Sleepless nights, dealing with bodily fluids, never having that flexibility that we are used to, costs, focused change.. oh what else have I missed? everything probably!

I have always spoken how marriage is a bond and this baby will bond us even more together. It will be a test for sure.

Getting increasingly tired means dinner preparation is slowing down too. Free range chicken drumettes were on sale at our local supermarket recently and we bought 3 kg of it! Lucky we have a big freezer now for bulk buys like this. I decided to marinate it the way my grandmother used to do it for me when I headed out for bbqs with friends as a teenager and stuck it in the oven to bake. The result was a no fuss but delicious quick dinner.

5 Spice Honey Drumettes (for 2-3 people)
10 little chicken drumettes
2 tsp of 5 spice powder
1 tsp of honey
1 tsp of sesame oil
1 tablespoon of soy sauce
1 tablespoon of oyster sauce
white pepper

Marinate chicken with all ingredients overnight or for 2 hours. Pre heat oven to 180C and bake chicken for 40 minutes or so.

Nonya Chicken Curry

I have grown to really like Poh's Kitchen. I like how she showcase the beauty of Malaysian and Chinese food to Australia. I like how ABC has all her shows on internet TV (means I can watch it anytime!)

It is also one of the most tedious curries I have made. Woah, the steps! It is actually very easy, but it does takes patience. I took a few short cuts-such as using ground spices instead of whole. Simply because I have some ground spices on hand and that I didn't want to purchase new whole spices again.

If you are wondering... why am I serving this with Thosai- wrong curry! I had a friend came over to teach me how to make thosai on the day I made the curry! oops. Oh well, I learned how to flip thosai (FINALLY!)


At least the curry was good.

Nonya Chicken Curry

Rempah/Spice Paste
• 3 tbs coriander powder
• 1 tsp cumin powder
• 1 tsp fennel powder 

• 15 dried chillies, deseeded, soaked in hot water, drained and chopped
• 270g red eschallots, roughly chopped
• 3 cloves garlic
• 20g belachan, toasted* (place it in the oven with foil for 5-10 minutes till it becomes crumby) 
• 25g fresh turmeric root

• 3 tbs coconut cream
• 6 - 7 sprigs of curry leaves
• 4 tbs veg oil

• 1 star anise
• 2 whole cloves
• 1 cinnamon stick
• 1 kg chicken thigh fillets
• 3 potatoes peeled and chopped 
• 4-5 birds eye chillies, de-seeded and halved lengthways
• 400ml coconut milk
• 1 tbs salt
• 1 tsp sugar
• 100ml coconut cream

1) Toast the ground spices

2) To make the rempah, Slowy grind the shallots, dried chill, garlic, belachan, turmeric root together. Add the spices as well.

3) Heat oil in pot. Sizzle star anise, cloves and cinnamon stick. Add the rempah. Cook it till it smells wonderful and the oil seems to have separated.Add a little coconut milk to make into a gravy. 

4) Add chicken, potatoes and the rest of the coconut milk. Cover and simmer.

5) Taste and add seasoning. Slowly add in coconut cream. Then add the chopped birds eye chills. 

Happy Valentine's Day to everyone! xx 

I'm submitting my post to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker. I have always wanted to join in and this is my chance!!!!

Guanxi Steam Chicken

My grandmother loves steaming chicken for dinner. She would often steam a whole chicken, serve half for dinner and freeze the other half for another night. It's one of my favourite dishes as it is so clean and healthy. On the 2nd day of CNY, we usually start our morning with a full meal- signifying full and prosperous start to the new year. Chicken is definitely a feature.


Once again, I am not back in Singapore to enjoy the festiveness this year. I miss the preparation, the food, and seeing my extended family.


When I spotted Celine with her version of Guanxi Style Steam Chicken and of course I read it on Wendy's blog before, I knew I just have to give it a go. I tweaked it as I am used to following my grandmother method of steaming chicken. I chose to focus on how Wendy make the sauce for the chicken.

The Nam sauce added another dimension and depth to a simple steam chicken. The sauce is light and tasty. It lingers in your mouth and the gravy is perfect with a bowl of steam rice (or if you are in the mood- make a pot of chicken rice flavoured with the essence of chicken and pandan).

The other thing I did was that I couldn't bear to part with all the sweet essence of the chicken after it has been steamed. So I actually combined the sauce with the juices and reduce amount of oil. I chose to serve the chicken with the sauce and rubbed my hands with glee looking at how the chicken absorb the flavours of the sauce.

I chose chicken thighs- boned in instead of a full chicken. I didn't want to do any chopping (But i really should do it one day...).

I'm submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

Guanxi Steam Chicken
1.5 kg of chicken or used boned in chicken thighs. Celine used deboned chicken drumsticks.
around 1 tablespoon of salt
2 tablespoon of Shan Xing Wine
1 tsp of sesame oil

Nam sauce
1 small bunch of chinese chives- probably around 100 grams I used
1 big knob of ginger chopped finely
3-4 tablespoon of oil
5 tbsp of soy sauce
1 tsp sesame oil

Spring onion chopped

Steam chicken- prepare steamer with some water.

Meanwhile, rub chicken with salt and wine all over. Steam over heat for around 30-40 mins depending on the size of the chicken. I kept the cover on for another 5-10 mins. Make sure juices run clear. Sprinkle sesame oil on it.

To make the sauce, chopped chives. Dry fry ginger and place it into a heatproof bowl. Place 2/3 of the chives in the same bowl.

Then heat oil till very hot. Place chives into the hot oil (pays to have the chives really dry first!). Pour the hot oil into the heatproof oil. Season with sesame oil and soy.

Plate chicken. Combine juices with the sauces. Pour it all over chicken. Sprinkle spring onion over it. Eat!

Steam Chicken with Chicken Essence

A simple steam chicken is often welcomed at dinner time. Comfort food can be easily done with simple ingredients. Having a few bottles of chicken essence left in my pantry, I wondered what it would be like to lightly marinate chicken with it and steam it. Surely it would create a lovely gravy?

True enough, it lifts the flavour of steam chicken. I added some goji berries and also enoki mushrooms to go along with it.

It's funny how when the weather turns warmer, I like to experiment with more chinese dishes. Yes, I still adore my salads (since it is so simple to make), but there is something special about a nice stew, rendang, or bowl of herbal soup. This dish, is like the best of both worlds- herbal taste with steam chicken with a lovely gravy.

Steam Chicken with Chicken Essence 
600 grams of chicken thighs chopped
1 bottle of chicken essence
50 grams enoki mushrooms
handful of goji berries
garlic

Marinate chicken with chicken essence for 10 minutes. Place everything in a steam proof dish and steam for 15-20 minutes. Season with salt. Serve with veges.

Thai Style Curry Chicken Meatloaf

A meatloaf is my fall back meal plan. It's one of my favourite "anything goes" meals- AND I can make that in bulk. Usually two meat loaves = at least 4 meals.

You can tell from the photos that I had no intention of taking them. But when I tasted it, I thought it was so good that I have to share.

Having some curry paste in my fridge and left over kaffir lime leaves, I marinated chicken mince with both ingredients, stick it to the oven for 45 minutes and dinner done. And lunch, and another dinner, and another lunch.

Simple is good no?

Thai Style Curry Chicken Meatloaf (makes 1 loaf)
500 grams chicken mince
3 tablespoon of thai red curry paste
8 kaffir lime leave chopped
1 tablespoon of garlic
1 onion chopped
1 egg
1/2 cup of almond meal

Preheat Oven 200C
Mix it all together. Place in lined loaf pan. Stick it into the oven for 30 minutes, check, turn and cook it for another 15 minutes or so. Serve with veges.

Curried Chicken Sausages

 There are times when I wonder, time just seem to past so quickly. When one is so busy, everything seems to go in a flash.

Recovering from a cold, I had a few days off work. I spent most of the time resting, enjoying our new home and appreciating the warm of my covers and heat packs. I managed to complete all my ironing (yay!) and did some re organisation. I didn't go to the gym, but chose to take it easy for 2 days.

There is something about a cold and curry that goes together. Must be the heat and spiciness that helps with a snuffy nose. I managed to find a curry paste without any added sugar which is a big bonus. If I can, I would attempt to make my curry pastes, but being sick means I have less patience to be blending anything!

I found some free range chicken sausages at our local supermarket. Free range chicken sausages are often in my freezer as it is quick and easy. I diced it, placed in a pot, add curry paste, some coconut milk and da-tuh. Comfort meal done. Easy no?

Curried Chicken Sausages (Serves 4-5)
1 packet of free range chicken sausages chopped
2 tablespoon of curry paste of your choice.
200 ml of coconut milk
1 red onion
1 small Lebanese cucumber
1 small capsicum
1 small carrot chopped

Saute onion and brown sausages.  Add curry paste and cook till sausages are done. Add veges and if you like coconut milk or water. Serve hot with vegetables.

Chicken Pot Pie with Almond and Coconut Crust

Oh my goodness. I discovered coconut oil.

Previously, I assumed that coconut oil is over rated. You know, like a media hype about "how nutritious it is", "how good is it for you". What got me though, was how good it smelt and taste. As you know, I was never quite a coconut person. Being a recent convert (thanks to my hubby, I just need to do the same to him for eggplants), this was a surprise to me.

I looked at my jar and wondered what should I do with it. I started with sautéing some vegetables and realised quite quickly that it being such a flavoursome oil that it hardly needs any seasoning at all. Further, a teaspoon goes a long way.

I spotted this recipe from Health-Bent and adapted it. What caught my attention is a home made crust. The author used butter, but I used coconut oil instead. The result? Sensational. We loved how good it smelt from the oven. The combination of almond and coconut is so tasty. The only catch is that it is not a flaky crust of course, more like a dough/soft crust.

Chicken Pot Pie with Almond and Coconut Crust (serves 8-10)
4 chicken breasts diced
1 red onion chopped
1/2 bunch of celery chopped
2 cups of mushrooms chopped
1/2 cup of chicken stock
seasoning
1 tablespoon of Worcestershire sauce

Crust
1.5 cups of almond meal
1/2 cup of coconut oil
1 tsp of baking powder
pinch of salt
2 egg whites
2 eggs


Preheat Oven 200C.

Saute onions in a pot and brown chicken. Add all other vegetables and stock, simmer. Season with worcestershire sauce and salt/pepper. Taste. Spoon into baking dish.

Meanwhile, combine crust ingredients in a bowl. Using a fork, whisk to combine till it comes together. Spoon onto the filling.

Bake for 10 minutes or so, then change oven to Grill setting. Brown for another 5-10 minutes. Serve with vegetables.

Coconut Cauliflower Chicken Soup

There are times when people have questioned me on WHY do I need to eat clean and be on a "diet". I find that really frustrating because when does wanting to live healthier = not wanting to enjoy life and food.

The word "diet" just means food that nourish self. Over the years, it seems to have become a weight lost mantra. Some comments I received was that I shouldn't be thinking of losing weight or that I am being too restrictive in my food choices.

On the other side though, I received heaps of positive comments about what I am doing. It's very encouraging to receive comments or notes that I am on the right track.

I am in a healthy weight range. I'm not over weight or underweight. I have a desire to have a lower body fat percentage- but that's got to do with increasing my lean muscle density and being stronger. In fact, my weight at some point or another have increased while I gained more muscle fibres then gone back to my usual weight again. However, I looked leaner, as of course muscle takes up less space than fat.

The important point to note is that I am not on a restrictive calorie meal plan. I.e- i eat whenever i feel hungry, I eat normally except I limit my treats to once a week, and avoid processed food as much as possible (including grains as they have gone through processing).

It is very liberating. For the first time, I'm not overly worried about my weight, but feel more confident in my clothes and how I carry myself. I'm not into being in the gym for hours, but focus on activities that I enjoy doing such as boxing, zumba and konga. I enjoy my coffees and fruits on most days and love my dark chocolate.

Being back to basics means we have less package food into our panty too. When we moved into our new home, I have more containers than food in my pantry. Now that was funny. Then I went on and bought unsweeten almond milk, curry paste without sugar and coconut milk in bulk. oops. :p

So I went on, and made this soup in bulk too (to make use of my freezer space of course). Totally loved it. It's so tasty and easy- in fact, it tastes a little like pea and ham soup. Now, ham is an interesting one. It is meat after all, but is it considered as processed? I think if I am totally strict and restrictive, I would have avoided it, but given that I am more of "moderation" and "do my best to avoid" and "90% good and 10% maybe in the grey area or not so good", I think it is fine. I do try to find those that does not use nitrate or too much sugar or uses ham off the bone so it has the least preservatives as much as possible.

This cauliflower soup is creamy and filling. I went for convenience and bought a roast chicken for added protein. It's my favourite quick protein fix by the way- roast chicken from the supermarkets!

Coconut Cauliflower Chicken Soup (serves 8-10)
3 piece of gammon ham diced
2 heads of cauliflower chopped
4 leeks chopped
1 bunch of celery chopped
1red onion chopped
2 tablespoon of mince garlic
1 roast chicken meat shredded
200 ml coconut cream
2 litre of chicken stock

Crack pepper and chill olive oil to serve if desired.

Start of sauté the ham till brown. Remove from pot. Brown onions and garlic, then cook all veges till slightly soft. Adding stock and bring it to a simmer for around 15 minutes or so. Cool for a few minutes, then blend the vegetables. Return soup to pot and simmer. Add chicken and ham back till it is cooked through-around 5 minutes. Then add coconut cream. Taste and season accordingly.

Ladle and serve with cracked pepper and chill olive oil if you like. :)

Chicken Cacciatore

There is just something about cold weather that I want saucy food. Stews, soups, casseroles..they appeals because it just makes me feel warm and fuzzy inside. I have been wanting to make chicken cacciatore for some time but for some odd reason, kept postponing it.

Having some wine in the fridge, and wanting to clear it asap, this recipe came naturally to me. It's probably not the original version but it does the trick. I think adding some bacon or pancetta will give it a deeper flavour but I like this version nonetheless.

It's ver tomatoish and I reckon the bite of olives just makes the dish. Again, olives are something that I never thought I will like but it has grown on me quite abit in recent years. This is one that I cook in a big batch and freeze it- ah, yes, I love it on those days when I know food is already waiting for us in the fridge/freezer.. and the kitchen is clean.

Chicken Cacciatore (serves 8)
1 kg of chicken thigh trimmed into bite size pieces
1 red onion chopped
1 tsp of garlic
2 red chili
1/4 cup of white wine
100 grams of kalamata olives sliced
1 can of diced tomatoes
2 tablespoon of tomato paste

Saute red onion and garlic. Brown chicken. Add wine and simmer for 5 minutes. Toss through tomato diced and paste. Cook for 10 minutes or so before adding in olives. Simmer for 15 minutes till mixture thickens.

Chicken Tikka Masala

Chicken Tikka Masala is something that I have always wanted to make at home, but thought it was in the too hard basket. One thing about eating clean as best as we could, is that it makes me more comfortable in using more natural or back to basics ingredients.

I love the aroma of different spices used in tikka masala. While tikka masala is often associated as a high fat, this version is leaner but definitely not short of flavour. The other thing I like about this recipe... it was pretty much a one pan dish! Everything in the oven and ta-dah..tasty dinner ready.

Given hubby's part indian heritage, he was a little sceptical about the authentic of the recipe. I'm not sure of it myself, but hubby assured me that even he was surprised that it tasted like the real stuff. mm.. maybe it is the real stuff! LOL

Both of us agreed that it tasted even better the next day. I made enough for 4 meals and will be keeping this recipe for sure.

Chicken Tikka Masala (serves 8)
1 kg chicken thighs fillets
2 tablespoon of oil
50 ml of coconut milk
2 tablespoons of cinnamon
4 tablespoon of grated ginger
4 tablespoon of minced garlic
1 tablespoon of chill powder
1 tablespoon of turmeric
ground pepper
1 tablespoon of lemon juice

Sauce
1 tablespoon of olive oil
50 ml coconut milk
1 tinned of chopped tomatoes
1 tablespoon of tomato paste
3 tablespoon of chopped garlic
1 chopped onion
1/2 cup water
1 tablespoon of paprika
1/2 tsp of sea salt
1 tablespoon of cumin
1 tsp chili powder
1 chili padi chopped
1 tsp of cinnamon
1 tablespoon of garam masala
1 tablespoon of turmeric


Pre heat oven 200C.

Marinate chicken in all ingredients in an oven proof dish. Bake chicken till cooked through for around 1 hour.

Meanwhile, sauté onion and garlic. Then combine all ingredients in a saucepan. Simmer for around 10-15 mins. When the chicken is cooked, pour sauce over it. Bake for another 20 mins or so. Serve with veges or if you like, with rice.