Mango Chicken in Coconut Cream Sauce, Stuffed Tofu & Egg Drop Soup

compared to my previous super eye-candy dish, this one isnt as visually appealing, but it was good anyway! :D i'm glad my coconut sauce dish turned out well this time! :) previously i made one (last year i think) and it was a little weird haha. all my recipes are from other food blogs i've visited! they're my inspiration, other than my awesome cookbook.

Mango Chicken in Coconut Cream Sauce

credits to storyofbing

6 pieces of chicken breast

300g fresh mango cubes

2 tbsp butter

3 minced garlic cloves

500ml chicken broth+water

400ml coconut milk

2 tbsp olive oil

Garlic seasoning

1. Preheat the oven to 200 degrees C.

2. Clean and dry the chicken breast. Drizzle the olive oil over the chicken, and season with the garlic seasoning. Make sure you rub the seasoning into the chicken well.

3. Place the chicken on a baking tray.

4. Place in the oven for 30-35min.

5. Melt the butter in a saucepan.

6.  When the butter is melted but not smoking, add the minced garlic and stir fry.

7. When the garlic smells fragrant, add the coconut milk.

8. Add the chicken stock+water.

9. When the mixture is heated through, add the mango cubes. Stir well to combine.

10. When the chicken is ready, remove from the oven.

11. Add the chicken to the sauce immediately. Stir to combine. Let the sauce simmer for 30 seconds. If it becomes too thick, add a little water. Serve.

Stuffed Tofu

credits to mykitchensnippets

3 pieces firm tofu

1 cucumber, sliced

1 carrot, sliced

frying oil

thai sweet chili sauce

1. Cut the tofu, and pat it really dry on a paper towel. Heat up the oil and fry them till golden brown.

2. Cut a slit in the tofu, and stuff some of the vegetables in.

3. Serve with sweet chili sauce.

Egg Drop Soup

credits to rasamalaysia

4 tbsp corn starch

6 tbsp + 750ml water

500ml chicken broth

1 tomato, sliced

2 pieces firm tofu, sliced

white pepper

2 large eggs, lightly beaten

1. Mix the corn starch with the 6 tbsp water. Stir to blend well. Set aside.

2. Bring to boil the chicken broth and 750ml water. Add the tomato, tofu, white pepper, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat.

3. Swirl the beaten eggs into the soup and immediately swirl around three times with a pair of chopsticks. Cover the pot with its lid for 2min. The eggs should be cooked and form silken threads.

6. Dish out into individual bowls and serve.