Chicken Honey

Ini resep favorit banget. Banyak banget yang nanya pas saya posting ini. Sedikit ribet karena melewati beberapa proses. Tapi hasilnya gak mengecewakan.

Honey chicken for lunch.

A photo posted by Dita Wistarini (@ditut) on Feb 28, 2015 at 10:18am PST

Honey Chicken

Ingredients :
4 chicken breast, cubed
2 TB soy sauce
2 TB cooking wine
1 TB sesame seed oil
2 tsp. sugar
3 TB cornstarch
6 TB flour
1 tsp. salt
½ tsp. pepper
vegetable oil for cooking

Sauce :
2 TB honey
2 TB oyster sauce
2 TB sweet chili sauce
4 TB ketchup
4 TB soy sauce
½ cup water
sesame seeds, toasted

Instructions :
Cut your chicken breasts into bite size pieces.
Put chicken, soy sauce, wine, sesame oil and sugar in a bag and marinate for 1-2 hours then drain chicken.
Add vegetable oil to a shallow pan on medium heat.
Mix cornstarch, flour, salt and pepper in a large ziploc bag.
In 3 batches, add chicken to flour mixture, shake gently to coat, and then toss in your frying pan until golden brown. Drain on paper towels.
FOR SAUCE: Mix honey, oyster sauce, chili sauce, ketchup, soy sauce and water in a medium sauce pan.
Bring to a boil then simmer until sauce begins to thicken.
Pour sauce over chicken pieces and toss.
Sprinkle with sesame seeds and serve.

Pomegranate Ice Cream

I scream, you scream, we all scream for ice cream!
In my house there's always room for ice cream. Although I don't have an ice cream maker, I always enjoy to make this creamy treat without it. Especially for the girls :).



I like to experiment with my own mix-ins, especially fruits, because my kids really love them. You can use fresh fruits or frozen ones if you desire. I think any fruits will work well. However, feel free to modify the fruits as to your liking.

There are tons recipes that can be made with a few simple ingredients. And I always choose the one without raw eggs but still never lose its appeal.

I saw this pomegranate ice cream at Rachelle's flickr and she shared the recipe on her blog. Pomegranate? Why not?! And no ice cream maker needed, that's what I like the most :p. *I made this 3 weeks a go, just had a chance to posted here ;)*

And here's my contribution to celebrate National Ice Cream Month hosted by Nikki at Nik Snacks.

No-churn pomegranate ice cream (with fresh pomegranates)
source : Rachelle of Mommy? I'm Hungry!
(Rachelle's version with pomegranate juice, here)

Ingredients :
• 2 pomegranates
• 1 lime
• 1 1/2 cups powdered sugar
• 2 cups heavy cream
(dita-I added 2 tbsp balsamic vinegar)



Directions :
Juice the pomegranates and the lime, straining the juices into a bowl. You will have approximately ¾ cup of pomegranate juice. Reserve the pomegranate seeds for garnish.
Add the powdered sugar and whisk to dissolve.
Whisk in the cream and keep whisking until soft peaks form in the pale pink cream.
Spoon and smooth the ice cream into a rigid plastic container with a tight-fitting lid and freeze for at least 4 hours or overnight. Scatter with pomegranate seeds when you eat it.

Homemade ice cream is a real kids pleaser. My kids usually eat it with cookies. Just try this sesame cookies, they goes perfectly with your ice cream. Thanks for sharing the recipe, Rosa. They are so delightful!!



Sesame Cookies
Taken from "The Soul Of A New Cuisine" written by Marcus Samuelsson and slightly adapted by Rosa of Rosa's Yummy Yums.

Makes 3 dozen cookies.

Ingredients :
1/2 Cup (64g) + 2 Tbs Plain white flour
1/2 Tsp Baking powder
1/2 Tsp Salt
4 Tbs (1/2 stick/60g) Unsalted butter
1 Cup (240g) Light brown sugar, packed
1 Large egg
1/2 Tsp Vanilla extract or paste
1 Tsp Fresh lemon juice
1 Cup (150g) Sesame seeds, toasted

Directions :
1. Combine the (sieved) flour, baking powder and salt in a small bowl. Set aside.
2. Using an electric stand mixer, hand mixer or spatula (by hand), cream the butter and brown sugar in a large bowl until light and fluffy.
3. Add the egg, vanilla and lemon juice and beat until thouroughly blended, about 30 seconds.
4. On low speed, slowly add the flour mixture and mix just until incorporated.
5. Beat in/incorporate the sesame seeds.
6. Allow the dough to rest, covered, in the refrigerator for 1 hour.
7. Preheat the oven to 180° C (350° F).
8. Line two baking pans/sheets with parchment paper.
9. Drop the dough by heaping teaspoons onto the baking sheets/pans, leaving about 7cm (2.8 inches) between the cookies.
10. Bake the cookies until golden, about 7-9 minutes, turning the baking sheets around midway through baking.
11. Remove delicately from the baking sheets/pans and cool on a wire rack.

Note :
Those cookies tend to spread a lot, so give them space.

Another No Ice Cream Maker Ice Creams :
1. Nutella Ice Cream
2. Cocoa Ice Cream
3. Strawberry Ice Cream