Teriyaki Chicken Bento again

When I don't have much time to prepare food, this is what I prepared for lunch.
Basically, just have to marinate the chicken well and put them into the oven to bake.
A quick and tasty meal. Check recipe for the marinade here.

Castella (Katsutera) Cake- Japanese Honey Sponge Cake

After baking 4 cheesecakes in 2 weeks, I've decided to surf around for something else to bake. Finally, stumbled into The Little Teochew and saw her incredible pictures of an velvety smooth Castella Cake that I knew I have to try baking.  I don't think I've eaten a Castella Cake before, so let's just do it!  The recipe was taken from Just Hungry. 

What was special about the recipe was that there was no butter or oil in the ingredients list. This is the first time I've baked a cake without them. Just eggs, sugar, honey, milk and flour. Little Teochew/ Jo used bread flour while Just Hungry provided an option to use all-purpose flour or bread flour. I have my own reserves about using bread flour for baking cake, worried that the end product may be very tough. Jo had to steam her cake to soften it. Hence, I've decided to use all-purpose flour, hoping to get a soft cake. 

A slice of Castella Cake

Not so smooth with lots of pores but at least it tastes much better than it looks.

The light was extremely light & spongy with the sweet fragrance of honey. Hmm....

Not very nicely cut too although I've used my sharpest knife :P

Wonder how some people manage to cut their cakes so professionally???

I imagine myself sitting in front of a cake, with my whole collection of knives, trying to perfect my cut...

I think I'm getting fixated at cutting cakes!

Whisking eggs and sugar over a pot of hot water.

This is another unique requirement for baking the Castella Cake.

I have halved the recipe, using only 4 eggs instead of 8.

The batter almost filled my loaf tin to the top.

 I was worried about the batter overflowing during baking but Just Hungry said fill it to the top. 

So keeping my fingers crossed... 

Looking not too bad after baking...

The holes were made from the skewer to test for 'doneness'

Although I've made a smaller cake, I still require the same amount of baking time.

After getting the cake out of the oven, I brushed some honey glaze (honey mixed with some hot water) over the top and the top of the cake started to sink in! I quickly placed the cake back into the oven, hoping to rescue it. After it cooled down a little in the oven, I used cling-wrap to cover up the cake and put the entire cake + tin into the fridge to cool it totally. This step was important according to Just Hungry as it helps to keep the cake moist. 

Well, I just had some slices of cake for breakfast and they're cool, soft & moist. I didn't have to steam it to make it any softer. But I still hope I can achieve the look of Jo's version of velvety cake with micro pores someday. But for now, I still get to enjoy my version of the cake. :)

Shokudo- Streets of Japan

We had just returned from our Bangkok trip and Jerome decided to take a day off trading in the forex market since the market was quite 'dead' anyway. So, we decided to take the MRT to Orchard instead of driving there. Jerome & I seldom visit Orchard as Jerome hates crowded places. We've yet to visit the 'new' Orchard Ion together. Think the last time we walked along the Orchard Road and did some shopping was in Dec 2006 when we stayed at Grand Hyatt for our wedding!

We alighted at Somerset Station and explored new Somerset 313 for a while before heading out. We're like 2 'mountain tortoises' :P, discovering a whole new Orchard Road. It has changed so much! New shopping malls seemed to have mushroomed all over the place. We tried to recall the buildings that stood in the same place. We were amazed by the rate of change.

We wondered around for a while looking for a place for lunch, eventually ending up at the basement of Heeren and found Shokudo-Streets of Japan where Marche once stood. It was our first visit. Just like Marche, we were each given a card where we need to record our purchases from the different stalls before paying at the cashier upon leaving. It's quite an interesting & nice place for gathering with friends, good to dine & enjoy a few hours catching up with friends. Jerome & I were there just to get a quick lunch. I like it that there are not that many people around.

KuishinBo Japanese Buffet

Visited KuishinBo, The Authentic Japanese Buffet Restaurant, located at the Japanese Food Street at Jurong Point last Saturday for their Hi-Tea buffet. We had been there for the lunch buffet once & it was great! The spread for Hi-Tea is more limited, but we still enjoyed our meal. Heard from my my sister that the dinner buffet spread is the best though. Going to try it soon! Should have taken more pictures of the food but I was too busy eating :P

Nice Ambience...

Looking out at the Food Street...

The Sashimi & Sushi Spread

Just take 1 each...

Just for starter...

Tasty Chawamushi

So yummy that we had 2 each...

& Jerome never liked Chawamushi before!

Sorry, should have taken more pictures of the food but was too busy eating...

Japanese Curry with Pork Cubes

After a lunch of Katsu Chicken, I followed up with a Japanese Pork Curry for dinner :P Today is Japanese food day! Personally, I would have preferred to use chicken meat. Since we had chicken for lunch already, I chose pork instead. Next time, I'll try using beef.  This is a super quick meal, ready in less than half an hour. And the best part, it's tasty!

Japanese Curry Bento

Japanese Curry with Pork & Vegetables

(I added a big onion, a potato, carrot & capsicum)

Japanese Curry Sauce Mix

Easy... Just add water.... & all the ingredients you like...

A recipe is provided at the back of the box. Just get the ingredients that you want ready and your Japanese Curry is just 20 minutes away...

Chicken Katsu with Tonkatsu Sauce

Just prepared Chicken Katsu with Tonkatsu Sauce for lunch :) Jerome said this is the best Bento set I've made so far... But then again, he said the same thing when I made the Teriyaki Chicken Bento Set & Tonkatsu & Japanese Curry Bento...

Chicken Katsu with Tonkatsu Sauce Bento

Close-up of Chicken Katsu with Tonkatsu Sauce

Recipe for Chicken Katsu

(Makes 4 pieces)

Ingredients:

2 skinless chicken breasts

1 tbsp soya sauce

some pepper

1/2 cup all purpose flour

1 egg, beaten

1 cup bread crumbs

oil for deep frying

Method:

1) Slice the chicken breasts into halves (to make it thinner for easier cooking) so that you can 4 pieces in the end.

2) Marinade the chicken in soya sauce & pepper.

3) Coat the chicken with flour, then the beaten egg & finally the bread crumbs.

4) Heat oil for deep frying & deep fry the chicken till it's nice & golden brown.

5) Dish up and drain off excess oil on kitchen paper. Cut in pieces & serve hot with some Tonkatsu Sauce & rice.

Tonkatsu Sauce

2 tbsp Worschester Sauce

3 tbsp tomatoe sauce

Just mix the 2 sauces together. Then pour over Chicken Katsu.

Tonkatsu with Japanese Curry Bento

Tried this for the 1st time :)

Tonkatsu (Breaded Pork Chop) with Japanese Curry Bento

Recipe for Breaded Pork Chop
Ingredients:
2 pieces of pork chop
marinade in: soyasauce & pepper
1/2 cup all purpose-flour
1 egg, beaten
1 cup of bread crumbs
oil for deep frying

Method:
1) Marinade pork for at least 30 mins.
2) Coat pork in flour, then in egg & finally in bread crumbs.
3) Heat oil in wok & deep fry pork till a nice golden brown.
4) Dish up and remove excess oil on kitchen paper.
5) Cut & serve hot.

Japanese Curry Cubes

Japanese Curry Sauce Mix

Japanese Curry
1 Japanese Curry Sauce Cube
250ml of water
1 tbsp oil
1 onion, diced
1 potatoe, peeled & cut into small cubes
* You can add almost anything u like: meat, vegetables.
(I added hotdogs as I had some leftovers from breakfast.)

1) Heat up 1 tbsp oil in saucepan. Saute onion till fragrant.
2) Add water, then potatoes. Boil, lower heat, cover and simmer for 10 mins.
3) Add other ingredients as desired.
4) Add curry cube. Stir occasionally and mix well till gravy becomes thick.
5) Serve hot.

Teriyaki Chicken Bento

Just prepared this for lunch. Hubby simply loves Teriyaki :)

Teriyaki Chicken Bento

Recipe for Teriyaki Chicken (Updated)

Ingredients:
2 chicken thighs (best if boneless but with skin)

Marinade for at least 3hrs (best overnight) in:

3 tbsp soya sauce

3 tbsp mirin

1 tbsp sugar

Method:

1) Remove excess fats from the chicken thighs. Marinade the chicken thighs well, best overnight.

2) Remove thighs from marinade & keep the leftover marinade sauce aside.

(You will use it for brushing on the chicken during baking or for cooking vegetables.)

3) Either pan fry the chicken or bake it in the oven.

To oven bake:

1) Preheat oven to 140-160 degrees. Place chicken thighs on baking pan with skin face down.

2) Bake for 20 mins on each side, brushing some leftover marinade over the chicken for greater flavour.

3) Use the skewer to test if its cooked. Bake for a longer time if necessary.

4) Cut & serve hot.

To pan fry chicken:

1) Heat 1 tbsp oil in the pan. Place chicken thighs into the pan.

2) Prepare 1 cup of water & pour a little at a time to cook the chicken. Once the sauce thickens, add a little more water. This cooks the chicken without burning the sauce & the chicken.

3) Turn the chicken over occasionally till cooked.

4) Cut & serve.

For Teriyaki Sauce:

Pour some leftover Teriyaki marinade, add some water. Boil & let the sauce thickens. Pour over the Teriyaki Chicken.

For Vegetables in Teriyaki Sauce:

Pour the remainnder Teriyaki Marinade into the wok/pan, adding some water if necessary.

Put in the vegetables of choice. Cook & serve together with the Teriyaki Chicken.

Almond Breaded Chicken

A friend, H, was just telling me yesterday that she loves almond and tries to add almonds to her food whenever she can. Immediately, I thought of a chicken recipe in one of the cook books "Enjoy Chinese Cuisine" by Judy Lew. I found the recipe & prepared it for the 1st time :) There was a suggested gravy, but I skipped that. I just squeezed some mayo and cut a slice of fresh lemon to go with the chicken. I served the chicken with some leftover "salted vegetables duck" soup & stir-fried vegetables with white rice.


Almond Breaded Chicken

Recipe for Almond Breaded Chicken

Ingredients:
2 chicken breasts
1/2 tsp salt
1 cup of bread crumbs
1/4 cup sliced almonds
1/2 cup all purpose flour
1 egg, beaten
oil for deep frying

Method:
1) Slice each chicken breast into halves so that it cooks easier. Sprinkle salt over the chicken.
2) Coat chicken breast with flour, then egg and finally the mixture of breadcrumbs & almond slices.
3) Deep fry the chicken till a nice golden brown.
4) Dish up & remove excess oil on kitchen paper.
5) Cut & serve immediately.
( You may want to keep the chicken hot & crispy in the oven by turning on the low heat)

Suggested Gravy:
1 cup chicken stock
2 tbsp corn starch
1 tsp mirin
1 tbsp soy sauce
Bring gravy to a full boil stirring constantly. You can either pour it over the chicken or serve it in another bowl as a dipping sauce.

Teriyaki Chicken

My first attempt at Baked Teriyaki Chicken using Kikkoman Teriyaki Marinade/Sauce. This was so yummy. Chicken flesh was really fragrant & tender. Hubby couldnt get enough of it & complained that 1 was not enough!

Baked Teriyaki Chicken with Kikkoman Teriyaki Marinade
Served with Whipped Potato & Vegetable Salad

Just to fulfil my hubby's craving & appetite, I baked them again. This time, 2 chicken legs for him! I baked at 160 degrees & the skin chars a bit. So should stick to 140 degrees.

Recipe for Teriyaki Chicken using Kikkoman Merinade/Sauce

1) Marinade 2 chicken legs with Kikoman Teriyaki marinade overnight. Be generous with the marinade (maybe about 5 tbsp).

2) Preheat the oven to 140 degrees/low heat. Place chicken on baking tray with skin side down.

3) Bake for 15-20 mins. Brush some remaining marinade before turning chicken to the other side.

4) Repeat the brushing of marinade after 5 mins.

5) Continue baking until chicken is cooked. Use skewer to prick the flesh & check.

Pan Fried Teriyaki Chicken in a burger (with own Teriyaki Sauce)

This time tried to make my own Teriyaki Sauce. And instead of baking, use stir fry instead.
Hubby still love it. Seems like he couldn't get enough of Teriyaki Chicken :P

Ingredients:
2 chicken thighs with skin (boneless)
3 tbsp mirin
3 tbsp soy sauce
3 tsp sugar
1 tbsp oil

Method:
1) Remove excess fats from the chicken thigh. Marinade chicken thighs with mirin, soy sauce & sugar for at least 30 mins. I left them overnight as the burgers are for breakfast :)
2) Remove chicken thighs from marinade. Leave the marinade aside. Add 3 tbps of water to the remaining marinade.
3) Heat oil in pan & place thigh with skin side down. Turn over when browned.
4) When chicken is cooked, pour the marinade sauce (from (2)) into the pan over the chicken & cook till sauce thickens.
5) Teriyaki Chicken Thighs ready to be served in whatever manner (burger, Bento, Western style, etc).