Curry Puff Pastries, a scrumptious and flaky variation of the traditional Singapore Curry Puff that is wrapped in puff pastry instead.
In a blink of an eye, here we are with a week of the New Year gone already. 1 week down and 51 more weeks to go. It may seem like a long time to go but time always seem to just fly by when you're not paying attention.
I have kept myself busy by spending time with family who is visiting from Singapore, hosting parties and keeping up with our annual family traditions. And before I knew it, we were sprinting toward Christmas, Bella's birthday (which falls on December 27) and the New Year. While I took a month off from my blog, I never took a break from the kitchen. I was constantly making dinners for a household of 8 people or preparing dishes for a party.
On the topic of parties, for Bella's 9th birthday party, she wanted it to be "Harry Potter" themed. I had so much fun preparing and cooking for it. And I was so glad that my family is visiting. They helped out so much! We created letters from Hogwarts as invitations, hung battery operated candles with fishing line over my kitchen island to recreate the Great Hall, made Polyjuice Potion Slime and even made a Dementor pinata. The house was decorated with "wanted" posters of Sirius Black and Moaning Myrtle made a couple of appearances in some of our mirrors.
The refreshments had to be in theme too. I found non-alcoholic Butter Beer from my local grocery store and served it with vanilla ice cream and whipped cream. A little too sweet for my liking but I think the kids had a blast! We even printed paper wings and stuck them onto Ferraro Rocher chocolates to make them look like "Golden Snitches". But the highlight had to be the Curry Puff Pastries that we named "House Elf Curry Puff Pastries" for the party. Inspired by Harry Potter's Pumpkin Pasties, I tweaked my traditional Singapore Curry Puffs recipe and made them with store bought frozen puff pastries instead. In fact, some bakeries in Singapore make them this way too. These flaky and crispy curry puff pastries were absolutely delightful and were flying off the platter at the party. A perfect finger food for any occasion really.
Curry Puff Pastries
by Miss Crumbs A Lot
5 tbsp Cooking Oil
1 Medium Red Onion (diced finely)
3 tsp Garam Marsala Powder
4 tsp Curry Powder
1 tsp Chilli Powder
1 tsp Turmeric Powder
1 cup Chicken Breast Meat (diced 3/8")
2 large Potatoes (skinned, boiled and diced 3/8")
1 1/2 tsp Sugar
1/2 tsp Black Pepper
1 tsp Salt
3 boxes Pepperidge Farms Puff Pastry Sheets (6 sheets)
1 egg (beaten)
1. Prepare the filling first. Heat oil and stir fry onions on medium heat until golden brown.
2. Add in 3 tsp garam marsala powder, 4 tsp curry powder, 1 tsp chilli powder, 1 tsp turmeric powder and continue to stir fry gently.
3. Add in 1 cup diced chicken and stir fry until chicken is cooked. Add in potatoes, 1 1/2 tsp sugar, 1/2 tsp black pepper, 1 tsp salt and mix well. Set aside to cool.
4. Preheat oven to 400 degrees F.
5. Remove pastry sheets from the box & packages and allow them to thaw for up to 40 minutes, until it is soft and does not crack or break when unfolding. The pastry sheet should still be cold.
6. Cut each pastry sheet into 4 squares. Place 2 to 3 tbsp of curry filling in the middle of the pastry and fold it over into triangles, sealing the edges with water. Use a fork to create a crimping pattern on the edges and brush the beaten egg over the top.
7. Bake for 15 minutes or until golden brown at 400 degrees F.
Makes 24 pieces.
Slow Cooker Lemon Garlic Chicken, a wonderful quick and easy recipe that is perfect with rice or pasta, or just on its own.
Slow Cooker Lemon Garlic Chicken is a wonderful recipe that you can just prepare in your slow cooker and then just forget about it. In a matter of a couple of hours, you'll have an extremely flavorful chicken dish that will be great over rice or pasta.
My little brother is currently visiting from Singapore and we've been hanging out, going to the gym together and both Bella & Jamie are absolutely thrilled to have their uncle around. I had been looking forward to his visit and to cooking meals for him too. Last week, I made Slow Cooker Lemon Garlic Chicken for dinner and he loved it. I make this dish pretty often and my family never gets tired of it. We usually have it with rice but this time, I paired it with spaghetti. The flavorful lemon garlic sauce was so tasty and went so well with the spaghetti. It reminded me of Vongole Pasta.
Slow Cooker Lemon Garlic Chicken
by Miss Crumbs A Lot, adapted from All Recipes
3 to 4 lbs Chicken Thighs (with skin and bone) (approx. 6 to 8 pcs)
2 tsp Dried Oregano
1 tsp Salt
1/2 tsp Black Pepper Powder
4 tbsp Butter
1/2 cup Water
5 tbsp Lemon Juice
5 cloves Garlic (chopped)
2 tsp Chicken Bouillon
1/2 cup Chopped Cilantro (divided)
1. Mix 2 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper powder in a small bowl. Rub the mixture onto the chicken pieces and set aside.
2. Mix 1/2 cup water, 5 tbsp lemon juice, 5 cloves chopped garlic and 2 tsp chicken bouillon in another bowl and set aside for later use.
3. In a wok or cast iron pot/pan, melt 4 tbsp butter over medium heat. Brown the chicken pieces in the melted butter for 3 to 5 minutes on each side, or until golden brown. Place the browned chicken pieces in the slow cooker.
4. Add the liquid mixture that was set aside earlier to the remaining butter in the wok or cast iron pot/pan and bring it to a boil. Pour the mixture into the slow cooker over the chicken pieces.
5. Cook on low for 5 hours, adding in 1/2 the portion of chopped cilantro at the last 15 to 30 minutes.
6. Serve chicken pieces over rice or pasta with the sauce and garnish with more chopped cilantro, if desired.
Makes 4 servings
Slow Cooker Chunky Chicken Noodle Soup, a healthy and well balanced meal in a bowl that is so hearty and wholesome.
Slow Cooker Chunky Chicken Noodle Soup is my go-to recipe using one of my favorite cooking tool in the home, the slow cooker. This is one of the simplest recipe and it is essentially just tossing all the ingredients in the slow cooker, set it and forget about it, until it is time for dinner. Based on my previous slow cooker recipes that I have posted, I realized that many readers share the same amount of love for their slow cookers as well.
Let's be honest, even if we decided to make the simplest meal for dinner, you would still need some time to prepare the ingredients and to actually cook it. At least 15 to 20 minutes? And this can be really challenging for me, especially on the days when we get home from after-school activities at around 6.45pm. Bella and Jamie will be famished by then and giving them a snack is not an option as it would just ruin their appetite. Hence, they cannot wait 20 minutes for me cook them their dinner, no matter how quick and easy the recipe may be. They turn into "hangry" monsters, I get frustrated because they cannot be patient and the evening can just spiral out of control.
So, during the school year, I use the slow cooker a lot. I cannot express enough how helpful it is. Especially on days where I know that Kian's work commitments prevents him from taking the kids to their activities, I will prepare my slow cooker meals while the kids are in school, set it to be ready at the required time and when we get home that evening, all they need to do is to wash their hands and dinner is served!
Slow Cooker Chunky Chicken Noodle Soup
by Miss Crumbs A Lot
3 pieces Chicken Breast (approx. 2 to 2 1/2 lbs)
Salt & Pepper
1 to 2 Yellow Squash (cut into bite size)
1 to 2 Zucchini (cut into bite size)
4 to 6 Carrots (cut into bite size)
5 stalks Celery (cut into small pieces)
2 medium Onions (cut into wedges)
8 cups Chicken Stock
2 Bay Leaves
1 tsp Oregano
Extra Wide egg noodles (cooked and drained)
Avocado (sliced) (optional)
1. Place 3 pieces of chicken breast at the bottom of the slow cooker insert. Season with salt and pepper.
2. Add in cut yellow squash, zucchini, carrots, celery, onions, chicken stock, 2 bay leaves and 1 tsp oregano. Cook on low for 5 hours.
3. Before serving, add in cooked egg noodles, top with sliced avocado and garnish with cilantro, if desired. Season with salt and pepper, if needed.
Makes 4 to 6 servings
Slow Cooker Garlic Sesame Chicken, a delectable recipe that is quick and simple to prepare. A perfect wholesome meal for a busy week night.
Slow Cooker Garlic Sesame Chicken is a great recipe for your busy week nights. Simply prepare the ingredients and allow the slow cooker to do its job. At the end of the day, you will have a delicious and wholesome meal waiting for you.
A couple of weeks ago, Kian was in Singapore for work. While he was away, preparing dinners at home can be a little bit of a challenge. Especially if we have after school activities and both Bella and Jamie are requesting for my attention, all while I am rushing to get dinner ready before we head out for Bella's Brazilian Jiu Jitsu class. And I always want my kids to be able to have a hot meal soon after we get home from after school activities. They will be starving and will have no patience to wait for me cook them a meal. It is like having Chef Ramsay yelling at you on Masterchef, "You have 5 minutes left on the clock! Why isn't the food on the plate yet!?"
So, I broke out the busy mom's best friend, the slow cooker. With some time management and planning, dinner preparation can really be a breeze. With this Slow Cooker Garlic Sesame Chicken recipe, all I needed was 15 to 20 minutes of preparation work. Right before I head out to pick Jamie up from preschool, I prepared the ingredients and set the Slow Cooker Garlic Sesame Chicken to cook and had rice on a timer in my trusty little electric rice cooker.
Shortly after we got home, Bella alighted from her school bus and I was able to give my full attention to the both of them because dinner was already cooking and will be ready in a couple of hours. This works great for my family and out schedule and I hope this easy to prepare recipe can help with your busy week nights too.
Slow Cooker Garlic Sesame Chicken
by Miss Crumbs A Lot
3 lbs Chicken Breast
1/2 cup Light Soy Sauce
1/4 cup Oyster Sauce
2 tbsp Sesame Oil
2 tbsp Garlic (chopped)
1 tbsp Ginger (minced)
1 Onion (chopped)
4 tsp Cornstarch
6 tsp Water
Steamed Cooked Broccoli Florets
1. In a bowl, combine 1/2 cup light soy sauce, 1/4 cup oyster sauce, 2 tbsp sesame oil, 2 tbsp chopped garlic, 1 tbsp minced ginger and 1 chopped onion. Mix well and set aside.
2. Place chicken breast in the slow cooker and pour sauce mixture over the meat.
3. Cover and cook on low for 3 to 4 hours or until the chicken reaches a temperature of 165 degrees F. Remove chicken pieces and cut them into bite size chunks or shred them, whichever way you prefer, then set them aside.
4. Pour sauce into a pot and turn heat on to medium. Mix 4 tsp of cornstarch and 6 tsp water. Once the sauce is boiling, stir in cornstarch mixture and allow it to thicken.
5. Serve chicken and steamed broccoli over white rice, drizzle sauce over and garnish with sesame seeds.
Serves 4 to 6
Chicken Fajita Soup, a slow cooker recipe that is wholesome, comforting and healthy.
Chicken Fajita Soup has all the fragrant aromas of a sizzling fajita but in a wholesome soup instead. Warm and comforting, this slow cooker recipe is extremely quick and easy to prepare. Place all the ingredients in the slow cooker and just simply let it do its job! At the end of the day, you will get a complete meal in a bowl! You can even add in more vegetables like celery, zuchinni or yellow squash, if preferred.
Kian and I have been on our Slow Carb Diet (derived from Tim Ferris's book "The 4-Hour Body) for almost 8 months now and we are still on it. This Chicken Fajita Soup recipe is perfect for our diet. It is low in carbohydrates, gluten free and I believe paleo and Whole30 friendly as well. Even Bella and Jamie enjoys this soup immensely.
Chicken Fajita Soup
by Miss Crumbs A Lot
2 lbs Chicken Breast (approx. 3 pieces of chicken breast)
40 oz Chicken Stock
1 14 oz can Petite Diced Tomatoes
1 medium Orange Bell Pepper (diced)
1 medium Yellow Bell Pepper (diced)
1 medium Yellow Onion (diced)
3 medium Carrots (cut diagonally)
8 oz Mushrooms (sliced)
6 cloves Garlic (finely chopped)
1 portion Taco Seasoning (get recipe here)
1. Prepare taco seasoning as instructed here and set aside.
2. Place chicken breast at the bottom of the slow cooker pot. Then place petite diced tomatoes, diced orange & yellow bell peppers, onions, carrots, mushrooms and garlic on top of it.
3. Sprinkle taco seasoning all over and pour in chicken stock.
4. Cover and cook on low for 6 hours or high for 4 hours.
5. Once ready, remove cooked chicken breast and shred the meat using two forks. Place shredded chicken breast back into slow cooker and keep warm until ready to serve.
6. Top with chopped cilantro before serving.
Makes 4 to 6 servings
Shredded Chicken Rice Noodles, a healthy and wholesome one dish meal that is quick and easy to make.
Shredded Chicken Rice Noodles, more commonly known to Singaporeans as Shredded Chicken Hor Fun, is like a previous recipe I had shared before (Fried Rice Noodles with Egg Drop Sauce). This fuss-free recipe does not require any frying at all. All ingredients are boiled and blanched instead, making it a healthy well-balanced meal. It is so wholesome and satisfying. A perfect weeknight dinner option, especially since school has started or will be starting soon for most families.
Shredded Chicken Rice Noodles
by Miss Crumbs A Lot, adapted from The MeatMen Sg
12 oz Rice Noodles
12 oz Chicken Breast
5 Stalks Choy Sum (Chinese Flowering Cabbage) or Spinach
1/4 cup Beansprouts
5 Dried Chinese Mushrooms
4 1/4 cup Chicken Stock
1 tbsp Light Soy Sauce
1/2 tbsp Dark Soy Sauce
3 tbsp Oyster Sauce
1 1/2 tsp Sesame Oil
1/3 oz Rock Sugar
2 tbsp Cornflour
3 tbsp water
1. Rehydrate dried Chinese mushrooms by placing them in hot water, covered, until they are soft. Remove stems, slice them and set aside. Strain the liquid and set aside 1/4 cup of it for later use.
2. Bring 4 1/4 cups of chicken stock to a boil. Place chicken breast in boiling stock for 10 minutes. Turn of the heat after 10 minutes and allow chicken breast to cook in the residual heat.
3. Remove chicken breast. Once cooled, shred it or cut them into long strips. Set aside.
4. Place 1/4 cup of the mushroom soaked water and sliced mushrooms into the pot of chicken stock. Season with 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 3 tbsp oyster sauce, 1 1/2 tsp sesame oil and 1/3 oz rock sugar. Bring it to a boil.
5. Mix 2 tbsp of cornflour with 3 tbsp of water. Pour mixture into chicken stock pot and simmer until the broth thickens.
6. Bring a separate pot of water to a boil. Use it to blanch the rice noodles and beansprouts. Drain and place onto serving dish.
7. Blanch choy sum and place on top of rice noodles in serving dish.
8. Pour sauce and mushrooms over and top with shredded chicken.
"Old School" Fried Chicken Wings, a Chinese crispy chicken wing recipe that is so easy to make and yet so flavorful!
"Old School" Fried Chicken Wings is a simple Asian crispy chicken wing recipe that has been around for a long time. It is even a staple item on the bistro menu of IKEA Singapore! These scrumptious crispy wings are also commonly sold in Singapore school cafeterias. And the cafeterias are called canteens or tuckshops back in Singapore. Hence, I also refer to these wings as Canteen or Tuckshop Chicken Wings.
I made it for my Singapore National Day "makan" party last weekend and it was a huge hit! It is always great to get together with fellow Singaporeans, especially to celebrate Singapore's 52nd year of independence (SG52) and what makes us unique. We also had a wonderful multinational group of friends join us in our celebrations as well. And to give everyone a little taste of home, I made Nasi Lemak with dishes (recipes are on my blog) like Beef Rendang, Sayur Lodeh, Chicken Curry and these tasty "Old School" Fried Chicken Wings. We celebrated SG52 in true Singaporean style, with authentic Singaporean food!
"Old School" Fried Chicken Wings
by Miss Crumbs A Lot, adapted from Spice n Pans
5 lbs Chicken Wings
4 tbsp Oyster Sauce
4 tbsp Shao Xing Chinese Cooking Wine
1 tbsp Dark Soy Sauce
3 tbsp Light Soy Sauce
1 tbsp Chicken Bouillon
1 tsp Salt
Dash of White Pepper Powder
8 tbsp Potato Starch (divided)
Oil (for deep frying)
1. Clean the chicken wings and dry them with a paper towel.
2. In a large bowl, marinate the chicken wings with oyster sauce, Shao Xing Chinese cooking wine, dark & light soy sauce, chicken bouillon, salt, white pepper powder and 5 tbsp of potato starch. Mix well.
3. Cover with plastic wrap and allow it to marinate in the refrigerator for a minimum of 6 hours or overnight.
4. Before frying, mix in remaining 3 tbsp of potato starch to the marinated chicken wings.
5. Heat oil to 375 degrees F. Fry the chicken wings for 5 minutes or until they are golden brown and crispy.
Belachan Chicken Wings, a simple and easy dish made with fermented shrimp paste - an ingredient ubiquitous to Singaporean cuisine.
Belachan Chicken Wings is an even more simplified version of the Shrimp Paste Chicken (Har Cheong Gai) recipe that I had shared previously. Shrimp paste is a fermented condiment and an ingredient that is commonly used in Singaporean cuisine, readily available in most Asian supermarkets here in the US.
When we were still living in Singapore, before marriage and kids, my then-boyfriend (now-husband) Kian and I would often frequent this bar called "Ice Cold Beer". And we have to be honest with you, we were not always there just for their ice cold beers. It is for their Belachan Chicken Wings! It is by far, one of the best chicken wings we have had. So, a couple of weeks ago, I attempted this recipe and boy, did it bring back immense memories. Even Bella and Jamie loved it.
Belachan Chicken Wings
by Miss Crumbs A Lot, adapted from The MeatMen SG
24 pieces Chicken Wings (mid joints and drumlets)
2 1/2 oz Belachan (dried fermented shrimp paste block)
3/4 tsp White Pepper Powder
1 1/2 tsp Coriander Powder
1 1/2 tsp Sugar
3/4 tsp Salt
6 tbsp Vegetable Oil
1. In a food processor, blend belachan, white pepper powder, coriander powder, sugar, salt and vegetable oil until a smooth paste is formed.
2. Place chicken wing pieces and belachan mixture in a large bowl and mix well. Allow it to marinate for 1 to 2 hours.
3. Using an airfryer (I used Phillips), air fry at 360 degrees F for 25 minutes or until wings are golden brown.
4. Alternative, you can bake in an oven at 375 degrees F for 30 minutes on the middle rack, then place it on the top rack and broil on low for 8 to 10 minutes on each side of the wings until they are golden brown.
5. Last cooking method is to deep fry until golden brown, remove and drain off excess oil.
Chicken Cacciatore, a hearty and earthy version of the classic Italian dish that goes extremely well over your favorite pasta or just on its own.
Chicken Cacciatore is a popular Italian dish that is traditionally made with braised chicken or rabbit and often include base ingredients like onions, garlic and tomatoes. This classic dish must have hundreds of versions, all resulting in a delicious, flavorful pot of braised chicken. My version is simplified with only a handful of basic ingredients and extremely juicy and tender chicken that falls off the bone. I received two thumbs up from both my kids who are my harshest critics so I hope you'll try this easy recipe and that your family will enjoy it as much as mine does.
by Miss Crumbs A Lot
2 lbs Chicken Thighs
2 Green Bell Peppers (cut into 1 inch bite size pieces)
1 Onion (finely diced)
3 cloves Garlic (chopped)
2 cups Sliced Mushrooms
1 can 29oz Tomato Sauce
1 tbsp Balsamic Vinegar
6 sprigs Thyme
1 1/2 tbsp Olive Oil
1. In a cast iron pot, heat olive oil on medium/high heat. Brown the chicken pieces for a few minutes on each side. Remove from pot and set aside.
2. With the remaining oil in the pot, stir fry garlic and onions for a few minutes, until fragrant. Add in green bell peppers and mushrooms and mix well.
3. Add in tomato sauce and bring to a light boil.
4. Add balsamic vinegar and season with salt and pepper.
5. Return the chicken pieces to the pot and add thyme.
6. Cover and bake in oven at 425 degrees F for 1 hour.
7. Serve over your favorite pasta, rice or salad.
Slow Cooker Chicken Tikka Masala - thanks to this delicious recipe, your favorite Indian dish has never been so easy to prepare.
Slow Cooker Chicken Tikka Masala made easy in a slow cooker or crock pot. Just throw everything in the slow cooker, set it and dinner will be ready in a few hours. Just the perfect recipe for your family be it for a busy week night dinner or for when you are out and about with the family having some summer fun!
Slow Cooker Chicken Tikka Masala
by Miss Crumbs A Lot
2 lbs Chicken Thighs (skinless and boneless, cut into bite size)
1 large Onion (finely diced)
5 cloves Garlic (finely minced)
4 tbsp Tomato Paste
3 tbsp Garam Masala
3 tsp Paprika
3 tsp Salt
1 can 28oz Diced Tomatoes
14 fl oz Coconut Milk
1 head Cauliflower (cut into bite size)
Cilantro (for garnishing)
1. Mix all the ingredients together in a slow cooker, except for the coconut milk and cilantro.
2. Cook on high for 5 hours.
3. 45 minutes before the end of the cook time, add in coconut milk.
4. Continue cooking. You may do so uncovered if you prefer a slightly thicker sauce.
5. Serve with rice.
Serves 4 to 6
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
Miss Crumbs A Lot is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
For more details, please read my Disclosure Policy.