Tag Archives: baked

Lemon Date Chicken

I have LOTS of lemons from my sister in law’s parent’s backyard (organic no doubt!) and a container of Medjool dates that’s been sitting in my fridge for a while. So how about combining lemon juice with pitted dates as a marinate instead?

Lemon Date Chicken
6-8 chicken drumsticks or leg quarters -skins removed
2 shallots – chopped
1/2 clove of garlic -chopped
Salt and pepper to taste
About 1 cup of fresh lemon juice
Zest of 1 lemon
5-6 pitted medjool dates -soaked in hot water

The leg quarters I got were so small so after the picture taken, I had to add 6 drumsticks to use up all the marinate I made.

Optional: Handful of lemon basil
Substitution: you can use green onions, parsley or other fresh herbs of your choice.

1. Soak the pitted medjool dates in hot water
2. Grate the lemon zest using your grater before juicing it.

A giant lemon - almost like an orange size!

3. Blend the soaked dates and lemon juice in your food processor (I love my Magic Bullet for this! Small and easy clean up afterward)

4. Place the chicken in a gallon size (big) zip lock bag, rub in salt and pepper and pour in the marinate. Make sure the chicken are all covered. Marinate for about 1 hour or overnight for better taste.

5. Place the chicken in the non reactive baking dish. Pre heat oven in 350°F.
6. Topped with chopped lemon basil leaves

7. Bake for about 1 hour in 350°F or until the chicken are cooked (juice should run clear when pierced with fork). Flip the chicken halfway through.
8. Remove from the oven and let cool for a bit.

As usual, enjoy!


Posted by on May 15, 2011 in food, recipe


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Braised-to-Oven Fried Chicken

Braised-to-Oven Fried chicken
6 drumsticks
Handful lime leaves
2 stalks lemon grass-bruised
1/4 cup coconut milk
6 candlenuts (or raw macadamia nuts)
1 inch fresh turmeric root or 1 tsp turmeric powder
3 tsp coriander powder
1-2 cup shredded coconut flakes

Blend garlic, onions, shallots, candlenuts, turmeric root, coriander pwdr to make a paste

Heat a pot in medium heat with coconut oil

Sauté the herb paste with lime leaves, and lemon grass until fragrant

Pour in the coconut milk & chicken drumsticks – let it simmer for 30 minutes
Season with salt accordingly

Cook until the sauce reduced to paste

Remove and let cool

Pre heat oven to 400°F in broil setting

Roll the cooked drumsticks on the shredded coconut flakes until evenly coated.
Place on a lined baking sheet and broil for about 20 minutes – turn over once

Set aside and let it cool on wire racks

Braised-to-Oven Fried chicken


Posted by on May 4, 2011 in food, recipe


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One Pot Recipe: Baked Mixed Vegetables

There are times that I want to spice up my veggies other than steaming them but it has to be convenient, easy and no extra dishes to wash. Enter One Pot recipe: Baked Mixed Vegetables.

Ingredients (you can always come up with your own version)
1 orange colored yam-peeled
1 zucchini squash
2-3 tomatoes
2 carrots
1 Italian eggplant -peeled
1-2 Tbsp avocado oil or your favorite high heat cooking oil
Celery salt
Dried Rosemary
1-1/2 cup homemade broth or water (I used water)
Chopped onions (the amount is up to you)

1. Chop all ingredients in similar size (I chopped mine diagonally because I liked it that way :))
2. Sprinkle all the seasoning, mix until everything combined. Cover with foil.

3. Preheat oven to 400°F – bake for about 1 hour.
4. Remove the foil and bake for another 15 minutes – stir occasionally.
5. Remove the pot from the oven and let it cool.



Posted by on April 24, 2011 in food, recipe


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Primal Chinese BBQ Pork (Char Siew)

I’ve been wanting to make my own Chinese BBQ Pork (Primal way) so for sure I can’t depend on store bought sauce as they usually contain loads of sugar, corn syrup, msg, wheat and all other junks.

After researching various different recipes online, I finally came up with my own version and I had to say, this turned out pretty good!

Primal Chinese BBQ Pork (Char Siew)
5-6 garlic cloves
2 star anise
1 Tbsp five spice powder
1-5 Tbsp raw honey
1 tsp white pepper
1 tsp cinnamon powder
1 tsp salt
1 tsp paprika powder
1/4 cup tamari soy sauce (wheat free)
3 lbs pork butt

1. Peel and mash the garlic using mortal/pestle or your favorite blender. Mix all the seasonings together.

2. Place the pork butt in a gallon size zip lock bag, and rub the marinate evenly. Pierce the meat with fork so it will absorb more of the marinate. Marinate for at least 1 hour or overnight for the best taste.

3. Pierce the rotisserie skewer into the pork butt. Tied the loose ends so the meat won’t flying around while rotating in the oven.
(Note: You can also use BBQ Grill. I don’t have one 🙂 )

4. Place the skewered pork butt in the oven. Bake in 325°F for 1 1/2 hour.

5. Remove the pork butt from the oven after it cooled down. Remove the skewer and cut off the strings.

6. Slice.

Enjoy! Not overly sweet, just perfect and it still has that distinct taste of Chinese BBQ Pork, minus the junk ingredients.


Posted by on April 24, 2011 in food, recipe


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Baked Smokey Lamb

Remember that I had another package of chopped lamb shoulders and wondered what to do with them? I experimented with baking them with hickory smoke seasoning to give that bbq taste to it.

Baked Smokey Lamb (modified from Indonesian Food Asian Lamb Leg recipe)
4-5 pieces sliced lamb shoulders
3-4 Tbsp coconut aminos
2 tsp natural Hickory Smoke seasonings
1 tsp hot mustard powder
Freshly squeezed orange juice from 1/2 orange
1-2 tsp coriander powder
1” of ginger root – peeled and slice
1 bulb of garlic
1.5 cup of chopped onions and shallots
1 Tbsp avocado oil
1 tsp pepper
1 tsp salt
Optional: 1-2 Tbsp of raw honey/maple syrup

1. Mash garlic and ginger with mortar and pestle – set aside

2. Mash the chopped onions & shallots next.
(if using a mini food processor, you can mash garlic, ginger and the onions together).

Note: I usually prefer mash the garlic and non watery ingredients first with the mortar and pestle because I’ll be able to mash them evenly. If you try to mash the onions and garlic together, chances are you’ll end up with too much liquid thus everything won’t be mashed evenly. Plus you’ll be “crying” a lot from the shallot and onion vapor.

3. Mix all the marinate together in one container

4. Rub the marinate on the chopped lamb shoulders. Pierce the meat with fork. Set aside for an hour or overnight.

5. Pre heat oven to 400°F

6. Line chopped lamb shoulders on a baking sheet, cover with another sheet of foil and bake for about 45 minutes

7. Remove the foil cover, change the oven setting to broil, and roast for another 10 minutes – turn once (if using honey/maple syrup, pay attention so the meat won’t get burned)


Feel free to experiment this marinate with other protein of choice. As usual, enjoy 🙂


Posted by on April 18, 2011 in recipe


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