Baked Crispy Turmeric Chicken with Thai Style Glaze on Grilled Asparagus – Delishar

I served this as a complete meal with Cauliflower Mash with out the rosemary this time round as it may not pair well with this Asian influenced recipe. I used the same method of preparing my Baked Sambal Chicken Wings to get my chicken to be crispy. However, this time round I parboiled it in spiced broth. Turned out better than expected! The chicken had a crispy exterior, and falls off the bone when you bite into it. It was so yummy on it’s own, it didn’t really need a sauce/glaze to go along with. But I was afraid the whole meal might be a little dry and seemed incomplete without an accompanying sauce. The glaze can be used for anything really… Pork chops, fish fillet, chicken, duck, and even shrimp! It’s sweet, savory, sour, and spicy, all the good stuff rolled into one sauce! This recipe is a winner, a keeper, and will definitely be repeated in the Kay household! My little ones loved the chicken too!

Ingredients (serves 2)

Baked Turmeric Chicken

  • 4 skin-on chicken thighs
  • 1 heaping tsp turmeric powder
  • 1 heaping tsp coriander powder
  • 1/2 tsp ground white pepper
  • salt

Thai Style Glaze

  • 1/2 cup low sodium chicken broth
  • 1 tbsp grated old ginger
  • 1 tbsp grated blue ginger or galangal
  • 1 small shallot, finely sliced
  • 1 large clove garlic, minced
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp tamarind pulp/paste
  • 1-2 chilli padi, seeded and minced
  • 1 tbsp finely chopped lemongrass 
  • cornstarch slurry 

Grilled asparagus

  • 1 packet of asparagus
  • Salt and pepper

Preheat oven to 230C.
Bring a pot of water enough to parboil chicken to boil.
Season with salt, white pepper, turmeric, and coriander powder.
Taste it, it should be salty like sea water.
Parboil for 10 mins.

Place chicken on wire rack skin side up on a lined baking sheet (for easier clean up).
Let it drip dry for 5 mins, then pat dry with a paper towel.
Bake for 40 mins in 230C, turn and bake for another 10 mins.

To make the sauce, put all the ingredients needed for the sauce in the sauce pan.
Bring to boil, then let it simmer and reduce.

Adjust taste to your preference.
Then add cornstarch slurry to thicken sauce.

To grill the asparagus.
Clean and remove the tough part of the asparagus.
Heat grill pan on med high heat, and spray on some cooking oil.
When hot, turn heat to med, place asparagus on grill, season with salt and pepper, then cover for 2-3 mins)
Toss to grill the other side until asparagus is tender.

Set aside until ready to plate.

Serve with Cauliflower Mash, and sauce at the side.

Bon appetit!!

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Turkey Bacon Wrapped Asparagus – Delishar

Seriously, need I say more?! Anything with turkey bacon, and I’m sold! This is a fast and ultra easy side dish that not only taste awesome but looks great too! No need for much dressing up, since the asparagus are already dressed up in one of the most amazing thing ever! It’s great as a side dish as well as an appetizer. Don’t trust my word for it, make it and be prepared to be addicted to it! And yes, of course you can use regular bacon for this recipe as well! 🙂

Ingredients (Serves 2)

  • 8 turkey bacon
  • 2 servings of baby asparagus
  • salt and pepper
  • cooking spray

Preheat oven to 200C.
Trim tough ends of asparagus.
Wrap each turkey bacon around 4 asparagus.
Place them on a lightly greased baking tray with seam side down, and spread out.
Sprinkle some black pepper and very lightly salt the exposed asparagus.
Bake for 12-15 mins.

Serve with Garlic Mashed Potatoes and Baked Crispy Turmeric Chicken and Balsamic Glazed Chicken Chops.
Bon appetit!!

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Salmon with Spicy Orange Glaze and Grilled Asparagus – Delishar

 The sauce… Oh My Goodness! Amazing! I served this with Creamy Garlic Mashed Potatoes and Grilled Asparagus. The husband loved the sauce as much as I did, omit the chilli if you are serving it to the kids. I promise you they will love it too! I thought the citrusy, sweet, and savoury sauce compliments seafood really nicely, it will work with chicken too!

 

Again, this has a little Thai influence as I chose to use fish sauce as my seasoning, if you aren’t too big on fish sauce, substitute it for soy sauce. Cake piping tips are not limited to cake and cupcake decorations only. You can use it to plate your dishes, just like that I did for my mashed potatoes here! 

 

Do take the time to know more about your food source. Learn about farmed vs wild caught fish, especially if you are planning to feed your children. Know what you are eating, and taste the difference. Here are some of my other salmon recipes:

Salmon with Spicy Orange Glaze

Delishar

  • 400 g Salmon fillet halved (preferably Wild Caught Salmon)
  • 6 large asparagus tough stem removed, and cleaned
  • Salt and pepper to taste
  • 2-3 tbsp oil
  • Juice of 1 Navel orange
  • 1 tbsp honey
  • 2 tsp fish sauce
  • 1 tsp soy sauce
  • 1 tbsp finely chopped chinese parsley/cilantro
  • 1 1/2 tbsp finely chopped red/yellow bell pepper
  • 1 chilli padi seeds removed & sliced finely

Asparagus

  • Using a vegetable peeler, gently remove the woody outer skin of the asparagus.

  • Drizzle it with 1 tbsp of olive oil, season generously with salt and pepper.

  • Grill it on a grilling pan for 2-3 mins, rotate & grill for another 2-3 mins, covered.

  • If you do not have a grilling pan, you can just pan-fry it.

Sauce

  • Prepare sauce by adding juice of orange into a happycall or heavy bottom saucepan.

  • Stir in honey, fish sauce, and soy sauce.

  • Bring to boil and reduce heat to med-low.

  • Allow to simmer, and reduce to a glaze (thick, sticky) consistency, stirring occasionally making sure it doesn’t burn.

  • In the meantime, you can cook your salmon.

  • When sauce has come to a glaze or desired consistency, remove from heat.

  • Season with a little black pepper.

  • Stir in bell pepper, chilli, and parsley.

  • Serve drizzled on salmon.

Salmon

  • Season salmon with salt and pepper.

  • Heat frying pan on med-high with 1-2 tbsp oil.

  • When pan is hot, place the salmon skin side down and allow to cook without touching it for about 3 mins.

  • Carefully flip the salmon and allow to cook for another 2-3 mins.

  • Remove from heat and place on serving plate.

 

 

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