Chicken Thighs with Chanterelle Mushroom Sauce

My dear friend Currié recently gave me some freshly picked chanterelle mushrooms - I have the best friends.  I've never cooked with these mushrooms before so I was really excited to try them out.  I had some chicken thighs that needed to be used up so I decided to make a quick and simple dish with the chicken and mushrooms.  I wanted to keep the sauce healthy so I didn't add a bunch of cream or butter.  This dish was light, flavorful, and really, really delicious.  I loved the flavor of the chanterelle mushrooms - they are my new favorite fungus.

Chicken Thighs with a Chanterelle Mushroom Sauce:

Recipe and photos by For the Love of Cooking.net

• 2 tsp olive oil
• 5-6 boneless skinless chicken thighs
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• 1 tbsp butter
• 2 cups of chanterelle mushrooms, cleaned and sliced
• 1 shallot, sliced
• 4-5 small cloves of garlic, minced
• 3/4 cup chicken stock
• 1-2 tbsp corn starch

Heat the olive oil in a large skillet over medium high heat.  Season the chicken thighs with sea salt, freshly cracked pepper, and garlic powder, to taste on both sides.  Once the pan is hot, add the chicken and cook for 5-6 minutes per side, or until cooked through.  Remove the chicken from the pan and place on a plate with a tin foil tent covering it.

Add the butter to the skillet then add the chanterelle mushrooms and shallot.  Sauté for 5-6 minutes or until golden brown; add the minced garlic and sauté for an additional 1 minute, stirring constantly.  Add the corn starch to the chicken stock and mix thoroughly.  Add the chicken stock mixture to the mushrooms and let it simmer for 2-3 minutes so it can reduce and thicken.  Season with sea salt and freshly cracked pepper, to taste.  Add the chicken thighs along with any juices back to the sauce and simmer for 1 minute.  Place on a serving dish and serve immediately.  Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Focaccia Bread

I am extremely intimidated by making bread but I am trying to face my fear. I was going to make a tasty pasta for dinner and I decided to try making focaccia bread to serve with it. I wanted to keep it simple so I followed Tyler Florence's recipe but kept the toppings to sea salt and freshly cracked pepper. While prepping the recipe I realized I didn't have enough flour so I substituted a bit of whole wheat flour. This focaccia was fairly simple to make and turned out good. The whole wheat flour gave it a nice nutty flavor but I think it would be much tastier using all regular flour. I plan to make this again in the future using regular flour and adding different toppings, such as olives, cheese, and herbs.

Focaccia Bread:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Tyler Florence

• 2 tsp rapid rising dry yeast
• 1 cup warm water
• 2 tbsp sugar
• 2 3/4 cups of flour
• 1 cup of whole wheat flour
• 1 tbsp coarse salt + 2 tbsp warm water
• 1/4 cup olive oil
• Cornmeal for dusting
• Olive oil to brush surface of the bread
• Coarse sea salt, to taste
• Freshly cracked pepper

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with warm water and sugar. Stir gently to dissolve. Let stand for 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve the salt in the 2 tablespoons of water and add to the dough mixture followed by the olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the sides and hook. Mix until the dough is smooth and elastic, about 10 minutes.

Turn the dough onto a work surface and fold over itself a few times. Form the dough into a round ball and place in a well oiled bowl, turn to coat the entire ball of dough with oil so it doesn't form a skin.

Cover with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2 inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes. Preheat the oven to 400 degrees.

Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil then season with coarse sea salt and freshly cracked pepper, to taste.

Bake on the bottom rack for 15-20 minutes. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Linguine with Turkey Italian Sausage, Tomatoes, Arugula, and Ciliengini

There is a restaurant in our town called Mingo that my husband and I just love. They have great food, wonderful ambiance, and terrific service! They also have a linguine dish that makes me drool. It's so simple, hearty, and delicious that I truly crave it on a weekly basis. I decided to try to recreate it at home and I was very proud of myself because it turned out delicious and very close to the original. This was fairly simple to make and a huge hit with my entire family. The kids didn't love the arugula but they gobbled up everything else. I can't wait to make this again, and again, and again.

Linguine with Turkey Italian Sausage, Tomatoes, Arugula, and Ciliengini:
Inspired recipe and photos by For the Love of Cooking.net
Original recipe by Mingo

• 1-2 tsp olive oil
• 5 turkey Italian sausages, removed from casings
• 5 cloves of garlic, minced
• 1 cup of chicken broth
• 1/2 - 1 tsp dried oregano
• 1 1/2 cups of grape tomatoes
• 1 1/2 cups of arugula
• 10-12 balls of ciliengini mozzarella cheese, sliced in half
• Sea salt and freshly cracked pepper, to taste
• 9 oz linguine, cooked per instructions

Heat the olive oil in a large skillet over medium high heat. Remove the sausage from the casings and form into small balls. Place the balls into the skillet and cook for 4-5 minutes. Add the minced garlic and tomatoes then stir constantly for 1 minute. Add the chicken broth to the skillet as well as the oregano and some sea salt and freshly cracked pepper. Break up a few of the tomatoes by piercing them with the spatula. Cook for a 8-10 minutes while the pasta is cooking,

Taste the sauce and re-season with sea salt, freshly cracked pepper, and oregano if needed. Drain the pasta and add to the sauce, toss to coat. Add the arugula and ciliengini cheese then serve immediately. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Banana Cinnamon Cookies

 

It's been raining and cold here in Portland so when I picked my son up from kindergarten we decided to bake cookies together. We had some ripe bananas to use up so we decided to bake banana cinnamon cookies. My son decided he wanted them plain so we didn't add pecans, chocolate chips, or coconut, although I think they would have been a tasty addition. They were simple to make and turned out so light and fluffy - they reminded me of the tops of muffins. My son was proud of his creation and I was very proud of him.

Banana Cinnamon Cookies:

Adapted recipe and photos by For the Love of Cooking.net

Original Recipe by Simply Recipes

• 1/2 cup of unsalted butter, room temperature
• 1 cup of sugar
• 1 egg, room temperature
• 1 tsp vanilla
• 1 cup of mashed bananas, about 3 small bananas
• 1 tsp baking soda
• Pinch of salt
• 2 cups of flour
• 1 1/2 tsp ground cinnamon
• 1/2 tsp fresh nutmeg, grated
• 1/2 tsp ground cloves 

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Cream the butter and sugar together until fluffy. Add the egg and vanilla then continue to beat until the mixture is well combined.

Mash the bananas in a bowl with the baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture then mix until just combined. Drop by the spoonful onto the silpat mat.

Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Pan Fried Tilapia

I think among other dishes, cooking fish is one of the easiest (in term of preparation and cooking process and time required)
Having that thought, I decided instead of Tuesday, I'll make Saturday and/or Sunday as fish day
Weekends are family day, we go out most of the time in the morning and back home usually already in the late afternoon, no more energy to cook complicated dish, especially knowing my baking mood often conquers my weekend evenings :)

This is my first time cooking tilapia fish
(can you believe it before that I don't even know this fish exists!)
Initially I didn't really like the too fishy smell during cooking process, but I did enjoy eating it so much - I love the soft texture and it's indeed tasty and not fishy at all (strangely)
Next time I'll try it grilled

What you need:

1 black tilapia fish
2 tbsp juice of lemon
2 tsp turmeric powder
salt and pepper, oil

Marinade the fish with lemon, turmeric powder, salt and pepper for at least 1hour
Heat oil and pan fry the fish til golden brown

Perfect companion to eat the fish:

What you need:

shallots, cut into small cubes
2 bird eye's chillis, cut small
1/2 tomato, cut into small cubes
juice of 1lemon
kicap manis (Indonesia dark sweet soya sauce)

Mix all ingredients

Minced Chicken Stew (Semur Ayam)

I like this dish with a little gravy but since the kids love this too so I add a little more
And I don't use minced chicken but instead I use blended lean chicken breast

What you need:

1 chicken breast, cut and blend
3 shallots, cut thinly
1/2 onion - julienned
2 carrots - cut
2 potatoes - cut into cubes
1 tomatoes, quartered
oil, water, oyster sauce, kicap manis (Indonesian sweet dark soya sauce), salt, pepper

Heat oil, fry onion and shallots til fragrant
Add chicken, oyster sauce, kicap manis, water
After chicken cooked, add in carrots, followed by potatoes
Cook for approx 5mins, add in tomatoes, bring to boil
Add salt and pepper
Simmer for around 15mins or til water lessen and a bit thicker

Corn, Carrot & White Raddish Soup

One more kids' fave (and mine too)
This sweet and tasty soup does make me feel good especially knowing that it's nutritious too :)

What you need:

approx 3l water
300g pork spare ribs
2 big carrots, cut into big chunks
4 sweet corns, cut into 4pieces
1 big white raddish, cut into big chunks
wolfberries
dried red dates
salt to taste

Boil water together with ribs
After boiled, add in corn - wait til it floats
Add in carrots and white raddish followed by wolfberries and dates
Bring to boil and then put to small fire and simmer for 2hours
Add salt just before putting off the fire

Canadian Bacon, Green Chile, & Cheddar Quiche with a Shredded Potato Crust

My husband was going to help our friends move so I made this quiche to give him a filling and hearty breakfast for the heavy lifting he was going to be doing all day long.  I really love the potato crust because it gives the quiche a great flavor without all the fat from a regular pastry crust.  The green chiles tasted fantastic with the Canadian bacon and cheddar.  This quiche is perfect for breakfast, brunch, lunch, or dinner.

Canadian Bacon, Green Chile, & Cheddar Quiche with a Shredded Potato Crust:

Recipe and photos by For the Love of Cooking.net

• 1 1/2 - 2 russet potatoes, peeled and grated
• Olive oil or olive oil cooking spray
• 1/2 cup of Canadian Bacon, chopped
• 1 3oz can of green chiles, diced
• 1 tomato, diced
• 1/2 cup of cheddar cheese
• 7-8 eggs, beaten
• 1/4 cup of milk
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Peel then shred the two potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash the shredded potatoes all over the bottom and sides of the pie pan, making sure to press them firmly. Spray with cooking spray and season with sea salt, freshly cracked pepper, and garlic powder, to taste. Bake in the oven for 13-15 minutes. Remove from oven and set aside.

Sprinkle some of the diced tomato, ham, green chile, and cheddar cheese on top of the potatoes Beat the eggs with the milk and season with sea salt, and freshly cracked pepper. Pour the egg mixture on top of the veggies then top with the remaining tomato, ham, green chiles, and cheese.

Place in the oven and bake for 30-35 minutes or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Blueberry and Lemon Curd Galette with Vanilla Bean Whipped Cream

We were celebrating my friend's birthday at our house and when I asked her what kind of cake she wanted she told me that she would prefer a galette for dessert.

I decided to make another one with lemon curd but this time I used blueberries that my neighbor Jack recently gave me.

I love galettes because they are extremely easy to make (especially if you cheat and use store bought pie crust) and they are beautiful and rustic. I served it with the vanilla bean whipped cream and it was wonderful!

Blueberry and Lemon Curd Galette with Vanilla Bean Whipped Cream:

Recipe and photos by For the Love of Cooking.net

• 1 pie crust
• Lemon curd
• 2 cups of blueberries
• 2 tbsp white sugar (more or less depending on the sweetness of the berries)
• 2 tsp corn starch
• 1 egg, beaten
• Raw sugar
• 1 half a pint of whipping cream
• Powdered sugar, to taste
• 1 vanilla bean, seeds removed

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Clean the blueberries then place into a bowl and sprinkle the sugar and corn starch on top. Gently stir the blueberries until the sugar and corn starch are evenly covering the berries.

Spread the lemon curd on the pie crust starting one inch from the edge. Pour the blueberries inside the pie crust on top of the lemon curd. Fold the edge of the dough over the blueberries and curd. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar.

Bake in the oven for 35-40 minutes, or until golden brown.

While the galette is baking, make the whipped cream. Pour the whipping cream in a large bowl, add powdered sugar until the cream is at your desired degree of sweetness (I used 2 tablespoons). Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.

Remove the galette from the oven and let cool for 5-10 minutes before slicing. Serve with homemade whipped cream. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Shredded Beef and Cheddar Baked Flautas

We had our friends come over to celebrate my dear friend Kyle's birthday. For her birthday dinner she requested some shredded beef flautas with homemade salsa and fresh guacamole. This meal was simple to make and tasted amazing. The beef turned out tender, juicy, and so flavorful while the tortillas were perfectly crispy without being greasy. These flautas were a big hit with all of us, especially the birthday girl.

Shredded Beef and Cheddar Baked Flautas:

Recipe and photos by For the Love of Cooking.net

• 1 1/2 lbs of chuck roast
• 1 7 oz can of whole green chiles reserve the juice
• 1 tbsp olive oil
• Chili powder
• Paprika
• Coriander
• Garlic powder
• Cumin powder
• Oregano
• Sea salt and freshly cracked pepper, to taste
• 4-5 cloves of chopped garlic
• 1-2 cups of beef broth
• Flour tortillas
• Cheddar cheese, shredded

Preheat the oven to 325 degrees. Heat olive oil in a Dutch oven. Sprinkle each seasoning on both sides of the meat, to taste. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot. Cook 3-4 hours until the beef shreds easily. Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.

Preheat the oven to 375 degrees. Place a bit of cheddar cheese in the center of the tortilla first then add some shredded beef on top of the cheese; roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the flautas, then spray each of them with cooking spray.

Place into the oven and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

Dips:

• Guacamole
• Salsa

Serve the flautas with a side of guacamole, salsa, and sour cream for dipping. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Fruit Pastry Cake

Adapted from Happy Home Baking
I fell in love at first sight when I saw the picture and vowed to try to make
Been postponed for a few weeks, finally I managed to try out
It's a keeper!!! Hubby loved it to the bits, Abby who usually dislikes non chocolate cakes also ate and asked to include the cake in her lunch box - but she didn't fancy the strawberries and blueberries, only the peach :)
Only Ian who is not so friendly with fruits and everything with fruits didn't really enjoy

This is before going into the oven...



And...ready to eat! :)

What you need:

100g butter
180g caster sugar

50g low fat yogurt
3 eggs, lightly beaten, room temperature
1 tspvanilla extract
1 tsp lemon zest

210g plain flour
1 tsp baking powder

some icing sugar
500g fruits 

You can use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits - drain well after washing!

For canned fruits, wash them well  to reduce the sweetness - drain well

Wash, cut and drain fruits - set aside

Grease with butter the side of a 9" or 8" round pan and line the base with parchment paper

With an electric mixer, cream butter, sugar and yogurt till light and fluffy

Add in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled)
Add vanilla extract and zest. Mix to combine
Sieve over flour and baking powder and mix till smooth
Pour batter into prepared pan and smooth out the top with a spatula
Arrange fruits on top, don’t press the fruits down into the batter. Decorate the fruits as desired
Bake in pre-heat oven at 180degC for 60minutes or until a skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 mins of baking to prevent the top from getting over browned
Leave the cake to cool in the pan for about 5~10 mins
Dust the cake with some icing sugar if desired

Roasted Tomato and Vegetable Soup

I got another bag of delicious tomatoes from my sweet and generous neighbors, Jack and Mary this weekend. Since it has been raining and cold lately, I decided to make a big pot of vegetable soup with a roasted tomato base. I threw in a zucchini (from Jack's garden), carrots, celery, kale, and garbanzo beans. I served the soup topped with feta cheese. It was hearty, flavorful, and so delicious... the entire family liked it.

Roasted Tomato and Vegetable Soup:

Recipe and photos by For the Love of Cooking.net

• 10-12 miscellaneous tomatoes
• 6-7 cloves of garlic, DO NOT REMOVE SKINS
• 1/2 sweet yellow onion, cut into large chunks
• 1 tbsp olive oil
• Sea salt and freshly cracked pepper, to taste
• 4 cups of chicken or vegetable broth
• 3 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 2 cups of kale, chopped
• 1 15 oz can of garbanzo beans or white beans, drained and rinsed
• 6-7 fresh basil leaves, chiffonade
• Feta cheese, for topping

Preheat the oven to 375 degrees; line a baking sheet with tin foil then coat with cooking spray. Quarter the tomatoes, cut the onions and break up the head of garlic (KEEP SKINS ON SO THEY DON'T BURN). Spread the tomatoes, onions, and garlic all over the lined baking sheet. Drizzle with olive oil over the top, then sprinkle with sea salt and freshly cracked pepper; toss to coat.

Place in the oven and roast for 30-40 minutes; or until vegetables are really soft and the tomatoes are still juicy. Remove from the oven and let cool.

Once they have cooled, carefully peel the skin off the cloves of garlic. Spoon the tomatoes, onions, garlic and juices into a small Dutch oven then add the chicken broth to the tomato mixture. Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks.

Add the carrots and celery; cook for 30 minutes or until vegetables are tender. Add the zucchini, kale, and garbanzo beans and cook for 5 minutes. Serve with feta cheese sprinkled on top if desired. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Salmon In Teriyaki Sauce

Been so long since the last time we eat salmon - I mean cooked one (sashimi is not counted heee...)
Bought 1 chunk of salmon fillet but too lazy to cook something fancy, so I just made this easy yet yummy dish...



What you need:

1 pc salmon fillet (approx 400g)

5 tablespoon teriyaki sauce

olive oil

Marinade salmon in teriyaki sauce for min. of 1hour

Heat oil, pan fry salmon til browned both sides

Pour the remaining sauce til caramelized

Off heat

No need anything else, just this dish and hot fluffy rice - yum

!

Avocado and Tomato Salad

I found some beautiful tomatoes at the store recently and decided to make a very simple salad featuring the tomatoes and fresh avocado. I seasoned them simply with sea salt, freshly cracked pepper, along with a drizzle of olive oil and red wine vinegar and a sprinkle of fresh cilantro. It was simple and so delicious - we all loved this salad. I served this dish with the Slow Roasted Chicken with Cilantro-Lime Butter for a delicious and flavorful meal.

Avocado and Tomato Salad:

Recipe and photo by For the Love of Cooking.net

• Red tomato, sliced
• Orange tomato, sliced
• Yellow tomato, sliced
• 1-2 avocado, peeled and sliced
• Sea salt and freshly cracked pepper, to taste
• Drizzle of olive oil, to taste
• Drizzle of red wine vinegar, to taste
• Sprinkle of fresh cilantro, chopped

Place the sliced tomatoes on a serving plate along with the sliced avocado. Season with sea salt and freshly cracked pepper, to taste. Drizzle with olive oil and red wine vinegar then sprinkle with freshly chopped cilantro. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Sweet Beans In Oyster Sauce

So simple yet delicious - one of my fave veggies :)



What you need:

3 cloves of garlic - crushed

1 pack sweet bean, cut both ends

oil. oyster sauce, a little water, salt, pepper, sugar

Heat oil, fry garlic til fragrant

Add in sweet beans - stir

Add in oyster sauce, followed by water, salt, pepper, sugar

Mix well and bring to boil til water lessen but not too long to maintain its crunchiness

Hard Boiled Eggs In Spicy Sauce (Egg Sambal)

Again, adapted from ICook4Fun - her recipes are sure win ones, so many in my waiting to be tried list :)
I adjusted a little to suit my family's (read: my) preference - hehe....



What you need:

6 hard boiled eggs

3 cloves of garlic - crushed

1 onion - julienned

2 tablespoon chilli paste

2 tablespoon tomato ketchup

a little water, oil, salt and sugar to taste

Heat oil, pan fry eggs til slightly browned - set aside

Remove oil and leave a little oil to fry onion followed by garlic til fragrant

Add in chilli paste and tomato ketchup - stir

Add in water, salt and sugar - mix well

Add in fried eggs, bring to boil til sambal mixture reduces in liquid

Southwestern Cream of Chicken Soup

This is another recipe from Cuisine at Home - I love that magazine! This recipe just called my name when I saw it. I love Southwestern flavors and creamy soup so this one was perfect for me. I used the last of my leftover chicken from my Slow Roasted Chicken with Cilantro-Lime Butter, which was excellent in this soup. I adapted the recipe a bit so it wouldn't be so high in fat by using lower fat milk, less butter, more stock instead of beer, and less cheese. It was still rich and so delicious - my husband and I loved it. The key to a good cream soup is to never let it boil or the milk will curdle and the cheese will separate. If you simmer this soup slowly, it will turn out amazing.

Southwestern Cream of Chicken Soup:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Cuisine at Home ~ October 2010

• 1 tbsp of olive oil
• 1 tbsp of butter
• 1 red bell pepper, seeded and diced
• 1 poblano pepper, seeded and diced
• 1/2 cup of sweet yellow onion, diced
• 3 cloves of garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp coriander
  
• Sea salt and freshly cracked pepper, to taste
• 6 tbsp flour (divided)
• 3 cups of low fat milk
• 2 cups of chicken broth
• 1/2 cup dry converted white rice
• 2 cups of jack cheese, shredded
• 2 cups of roasted chicken, chopped
• 2 tbsp of fresh cilantro, chopped

Melt the butter and olive oil in a Dutch oven over medium heat. Add the bell pepper, poblano pepper, onion, chili powder, cumin, coriander, sea salt, and freshly cracked pepper, to taste. Sweat the mixture for 5-6 minutes or until the veggies begin to soften. Add the minced garlic, and stir constantly for 1 minute. Whisk in 3 tablespoons of flour and cook for 2 minutes. Add the broth and milk then whisk until smooth. Add the rice and let simmer (DO NOT LET IT BOIL) for 25 minutes, or until the rice is tender.

Combine the cheese with the remaining 3 tablespoons of flour in a zip lock bag; toss to coat. Coating the cheese with flour before adding to the soup helps prevent the cheese from separating in the soup. Add the cheese to the soup a handful at a time, stirring to melt completely before adding the next handful. Add chicken and cilantro to heat, 3-5 minutes. Taste the soup and re-season if needed. Serve immediately. Enjoy.

Click here for printable version of this recipe - For the Love of Cooking.net

Stir Fry Salted Vegetables With Tofu

This is nice to eat with Kalasan Fried Chicken

What you need:

2 cloves of garlic - crushed

3 shallots - cut thinly

1 big red chillies - cut

1 pack salted vegetable - give a good wash so it'll not be so salty - cut

1 fistful of beansprout

1 pack firm tofu - cut int ocubes and fry with oil til golden brown

a little oil, water, sugar, pepper

Heat oil, stir fry garlic and  shallots also chillies til fragrant

Add in beansprout, cook til it turns softer

Add in salted vegetables, followed by water, sugar and pepper

Cook til the desired softness

Add in fried tofu - mix well

Off heat