Mac's Kitchen Cheat Sheet : Quick & Easy Herbal Chicken

I remember my school days when my grandmother would make me drink Chinese herbal soups for my well being or to improve my mental alertness blah, blah, blah…how I hated them. I used to hold my breath, gulp down the horrid smelling (and sometimes black, evil looking) brews as fast as I could and then pop a mint into my mouth after to get rid of the bitter aftertaste. 

Those episodes have definitely influenced my taste buds because today I often cook them for myself, with an easy modern twist of course! One of my favourites is this super easy herbal chicken. Here's the cheat...

Ingredients:

• 1 bottle of essence of chicken
• 1 chicken thigh
• 1 teaspoon Goji Berries
• 1 or 2 small slices of ginseng
• salt and pepper 

Method:

1. Season the chicken with salt and pepper. I tend to use quite a generous amount of pepper as I like the peppery taste.
2. Place in a plate and pour in the essence of chicken.
3. Add in a teaspoon of Goji Berries.
4. Add in the slices of ginseng (optional for extra oomph)
5. Steam for about 30 minutes (depending on the size of the chicken thigh) until the chicken is cooked.
6. Serve with hot steamed rice. 

Mac's Kitchen Cheat Sheet: Japanese Curry Rice

My oddball husband doesn't eat curry. Definitely weird since I'm pretty sure curry is a staple for 'real' Malaysians. But if there is one form of curry he ever only eats (and oddly enjoys) its the Japanese Curry Rice. So here's my take on preparing the Japanese Curry Rice, an easy and quick meal the both of us enjoy.

I'd just like to note that there is nothing special to how I cook the meal. In fact you'll find that the instructions at the back of the curry sauce box are very similar. What is different though is the quantity or portions of the ingredients used. I believe it to make all the difference to that final plate we sit down to enjoy.


Ingredients:

Half a box (equals to 1 individual pack) of House Java Curry Sauce Mix
(The are a lot of Japanese curry sauces available in the supermarkets but my favourite is the Java Curry Sauce Mix from House. Each box contains 2 individual packs)

1 chicken breast
2 medium potatoes
2 medium carrots
1 large onion
1 tablespoon oil
Soy sauce and pepper
2 cups calrose rice (I use Sumo Calrose Rice)

Method:

1. Wash and cook rice first. The instructions on the rice pack says 2 cups water to 1 cup rice but I find it to be a little too much water. I use 11/2 cups water to 1 cup rice.
2. Pound chicken to soften before cutting into cubes. Lightly marinade with some soy sauce and pepper.
3. Cut potatoes, carrots and onion into cubes.
4. Heat oil in saucepan and saute ingredients until lightly brown. Add 21/2 cups of water and bring to boil (the instructions on the box says 3 cups for half a box but I like my sauce a bit thicker). Cook a while longer till ingredients are tender.
5. Cut up block of curry sauce into small cubes and stir into saucepan . The cube will dissolve easily.
6. Bring to a quick boil and turn down the flame for a slow simmer for another 10 minutes or so till sauce thickens.
7. Spoon generously over hot rice and serve.

Makes 3 generous servings.

Mac's Kitchen Cheat Sheet: Homemade Spaghetti Sauce

This recipe uses store bought pasta sauce with modifications of my own. I like to utilise convenience when short on time. It saves me from the need to prepare stocks and I can already be assured of a good 'base' taste. In the end, I get a rich sauce tailored to my palate, perfect for a quick and good meal. I'm not much of a stickler to measurements when I cook. So, measurements I have herea re more of a rough guideline. It's all about personal preference when it comes to the amount of seasoning you'll need, or the consistency of the sauce. Preparation plus cooking time takes 30 minutes, and this recipe serves 2 portions.

Ingredients:
1. Bottled pasta sauce of your choice. (I use Prego's Fresh Mushroom)
2. 1 medium tomato (opt for canned tomato puree if blending takes too much effort)
3. 1 medium yellow onion, cut into squares
4. 1/2 can button mushrooms, sliced
5. 1 large carrot, grated
6. 2 cloves garlic
7. Mixed herbs, oregano & paprika (or any herbs of your choice)
8. 100g minced pork
9. 2 tbsp olive oil
10. Black pepper & salt to taste (I personally do not add salt as the pasta sauce already has all the salt it needs)
11. Parmesan cheese (to serve)

Some of the ingredients used

Method:

1. Cut tomatoes into quarters and blend with a little bit of water.

2. Heat the olive oil in a non-stick pan

3. Saute the garlic lightly and add in the minced pork and onions

4. When the onions are soft, add in the mushrooms and grated carrots

5. Add in approximately 1/4 bottle of the pasta sauce and blended tomato puree. Add more bottled sauce or water for desired consistency.

6. Add mixed herbs, oregano, paprika and black pepper to taste. I find that the paprika adds a little zang to the sauce

7. Leave to simmer for 5 minutes and ladle over cooked pasta.

Enjoy!