Tag Archives: Lemon

Lemon Macadamia Cookies Recipe | Daily Cooking Quest

I only make two batches of cookies for this Chinese New Year, one is lidah kucing (langues de chat/cat’s tongue cookies), and the other one is this delicious batch of lemon macadamia cookies. Unlike langues de chat, you can create pretty shapes with this lemon macadamia cookie dough. Of course you can also go simple like me with nothing but a fork!

Lemon Macadamia Cookies

Shaping the cookies

Assuming you are going to keep the one teaspoon of dough per cookie irregardless of your design choice, you should be able to get about 36-40 cookies from this recipe. This year there are only me and my hubby, so the amount is just right. If you are going to have families and friends dropping by, feel free to double or triple the batches.

Lemon Macadamia Cookies

Lemon Macadamia Cookies

Happy Chinese New Year!

Since today is probably going to be the last day for most people to prepare for the big Chinese New Year feast, I wish you all a very happy Chinese New Year. And also, the diet can wait, CNY only comes once a year and should be fully celebrated! 恭喜发财. 祝你大吉大利, 年年有余, 吉祥如意!

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Honey Lemon Pan-Fried Chicken Recipe

When you need a quick and delicious meal, look no further than this honey lemon pan-fried chicken. When I am stuck for meal ideas, I tend to go back to my trusted easy recipe to get golden pan-fried chicken breasts, seasoned with salt and pepper and coated with flour.

Once you master this easy recipe for making batches and batches of golden pan-fried chicken, you just need a handful of easy and delicious sauce recipes to go along with it.

And trust me, this honey lemon sauce is easy. Even if you think you hate honey lemon sauce, give this recipe a try, and I guarantee you are going to be completely in love.

Honey Lemon Pan Fried Chicken

Ingredients to prepare this yummy chicken breast dish

There are two parts to this lovely chicken dish, the golden crispy pan-fried chicken breasts, and the super easy and utterly delicious honey lemon sauce.

For the pan-fried chicken breast, we will need:

  • 1 pair (2) skinless, boneless chicken breast
  • salt
  • pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoon unsalted butter
  • 2 tablespoon olive oil

Since chicken breasts are getting bigger and bigger, I have been cutting each piece up into two pieces. So with a pair of chicken breasts, you should end up with 4 pieces of chicken.

Thinner and more even thickness means faster cooking time, also the breasts will cook more evenly.

If the thickness of the chicken breast is still much more than 1/4″, please pound it a little to make it thinner, or adjust cooking time accordingly.

For the honey lemon sauce, we will need:

  • 3 cloves garlic, minced (~ 1 tablespoon)
  • 3/4 cup chicken stock
  • 1/4 cup honey
  • juice of 1 lemon (~ 1/4 cup)
  • freshly grated zest of 1 lemon
  • 1 lemon, thinly sliced
  • salt and pepper, to taste
  • cornstarch slurry from 1/2 tablespoon cornstarch + 2 tablespoon water

Optional garnish

When you are feeling fancy, feel free to adorn your dish with thinly sliced scallions or roughly chopped parsley. 🙂

Golden crispy pan-fried chicken breasts.

Golden crispy pan-fried chicken breasts.

How to pan-fry chicken breasts

Frying up perfect golden pan-fried chicken breasts is one of a few cooking techniques that I think every cook should learn to master. Once you have this technique pat-down, the door is open to many other great chicken recipes.

First, prep the chicken breast like this:

  1. Sprinkle each side of the chicken breasts with salt and pepper.
  2. LIGHTLY dust the chicken with all-purpose flour. Trust me, the “lightly” part is super important if you want a crispy crust.

Next comes the frying technique.

  1. Heat butter and olive oil in a frying pan over medium-high heat.
  2. Once the butter melts, add chicken breasts to the hot pan. Cook each side until golden brown, about 2 minutes per side.
  3. Transfer cooked chicken breasts to a plate.
Golden crispy pan-fried chicken breasts, with honey lemon sauce.

Golden crispy pan-fried chicken breasts, with honey lemon sauce.

Perfect honey-lemon sauce with fried chicken bits

Now let’s walk through the steps to create the loveliest honey-lemon sauce you will ever taste.

  1. Using the same frying pan (super important!), and again on medium-high heat, add minced garlic and cook until golden brown for about 30 seconds.
  2. Add chicken stock and bring to a boil, then reduce to a simmer. Remember to scrape the stuck chicken bits from the bottom of the pan with a spatula. This is the trick to make the sauce extremely flavorful.
  3. Add honey, lemon juice, and lemon slices. Continue cooking until the sauce simmers, then season with salt and pepper to taste.
  4. Thicken the sauce by adding cornstarch slurry, and keep cooking for another 3 minutes until the sauce is thick.
  5. Return the golden pan-fried chicken breasts into the frying pan to coat with the sauce. It really shouldn’t take more than 30 seconds, or you may risk overcooking the chicken.

Garnish with thinly sliced scallions and reserved grated lemon zest, and it’s done! The most flavorful and juiciest honey lemon pan-fried chicken you will ever taste.

Honey lemon pan-fried chicken.

Honey lemon pan-fried chicken.

You can serve this with some steamed rice, or perfectly boiled al-dente pasta of your choice. This is also very good with some mashed potatoes. Or perhaps, some bread to mop up the sauce. Either way, we want some carb to soak up all that lovely sauce!

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Ikan Goreng Saus Lemon – Fried Fish in Honey Lemon Sauce Recipe

Ikan goreng saus lemon – fried fish in honey lemon sauce.

Fried Fish in Honey Lemon Sauce (Indonesian: Ikan Goreng Saus Lemon) has been one of my favorite food since childhood. The crispy fried fish sticks, paired with a thick and sticky honey lemon sauce is truly delicious.

To ensure that guests can enjoy the crispy fish sticks, some restaurants separate the fried fish and the lemon sauce. Right before serving, the server will combine the fish sticks and the lemon sauce in front of the guests before placing the dish on the table.

I don’t usually do the above since I always serve this dish immediately right before our meal, but it is a neat trick if you are preparing this dish in advance.

Ingredients for ikan goreng saus lemon (fried fish in honey lemon sauce): fish, honey, lemon, onion, garlic, butter, breadcrumb, chicken stock, all-purpose flour, cornstarch, sugar, and salt.

Ingredients for ikan goreng saus lemon (fried fish in honey lemon sauce): fish, honey, lemon, onion, garlic, butter, breadcrumb, chicken stock, all-purpose flour, cornstarch, sugar, and salt.

Ingredients for fried fish in honey lemon sauce

1. Fried fish sticks, or fried fish fingers

For the fried fish sticks, we will need fish fillet, lemon juice, all-purpose flour, sugar, salt, bread crumbs, water, and oil for deep-frying.

You can use tilapia, red snapper, cod, haddock, pollock, or other firm flesh white fish that are suitable for fish sticks.

If you don’t feel like making your own fried fish sticks from scratch, you can buy fish sticks in the frozen aisle of your supermarket and follow the packaging instruction.

2. Honey lemon sauce

For the honey lemon sauce, we will need unsalted butter, onion, garlic, lemon, honey, chicken stock, salt, sugar, tapioca starch, and scallions.

This sauce is all about lemon, so be sure to use some lovely fresh lemons to get their zest and juice.

Although you can always use lemon concentrate in a pinch, I highly advise waiting until you can get some fresh lemons before trying this recipe.

Deep fried tilapia batons, marinated in lemon juice and salt, coated in all-purpose flour, salt, sugar, water,and bread crumbs.

Deep fried tilapia batons, marinated in lemon juice and salt, coated in all-purpose flour, salt, sugar, water,and bread crumbs.

Fish sticks: marinating, coating, and frying

1. Marinate fish

Cut fish fillets into sticks/batons, then marinate with salt and lemon juice for 15 minutes.

2. Coat fish

Mix all-purpose flour, salt, sugar, and water into a thick paste. Add this to the marinated fish and mix well. Finally, coat the fish with bread crumbs and set aside.

3. Deep fry fish

Heat enough oil in a pot for deep-frying over medium heat. Once the oil is hot (180 Celsius/350 Fahrenheit), fry the fish until the surface is crispy and golden brown.

Remove fried fish sticks with a slotted spoon and drain excess oil over a wire rack. Please don’t drain fried fish on paper towels since they will become soggy.

(1) Sauté garlic and onion. (2) Add chicken stock, lemon juice, lemon zest, honey, and salt. Thicken the sauce with cornstarch slurry. (3) Add fried fish batons and toss to coat. (4) Garnish with thinly sliced scallions.

(1) Sauté garlic and onion. (2) Add chicken stock, lemon juice, lemon zest, honey, and salt. Thicken the sauce with cornstarch slurry. (3) Add fried fish batons and toss to coat. (4) Garnish with thinly sliced scallions.

Honey lemon sauce

Make sure you have all the ingredients for honey lemon sauce ready before cooking since this sauce cook in a matter of minutes.

Start by melting butter in a wok/skillet over medium-high heat. Sauté onion and garlic until fragrant and the onion is translucent.

Add chicken stock, lemon zest, lemon juice, honey, and salt. Stir to mix and cook until boiling.

Give the sauce a quick taste test. You may want to add 1-2 tablespoons of sugar if the sauce is too sour.

Once you are happy with the flavor, add the cornstarch slurry, and cook for 2 minutes to thicken the sauce.

Return fried fish sticks to the wok/skillet, and toss gently to coat. Turn off the heat, and garnish with thinly sliced scallions.

Finally, transfer the finished dish to a serving plate and serve immediately.

Ikan goreng saus lemon - fried fish in honey lemon sauce.

Ikan goreng saus lemon – fried fish in honey lemon sauce.

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Resep Lemon Madeleine : Kue Legit Berbentuk Kerang Khas Perancis.

Lemon Madeleine, kudapan khas Perancis dengan aroma lemon yang segar. Bentuknya yang imut menjadikan madeleine pas untuk menemani secangkir kopi.

Madeleine atau petite madeleine merupakan kudapan manis dari Commercy dan Liverdun, yaitu dua komune yang terletak di wilayah Timur Laut Perancis. 

Bentuknya yang unik dan khas menjadikan madeleine populer dan banyak diminati hingga ke berbagai belahan dunia. Pada dasarnya Madeleine sendiri memiliki komposisi bahan dan tekstur yang serupa dengan bolu namun memiliki ciri khas berupa bentuknya yang kecil menyerupai cangkang kerang. Bentuk ini dihasilkan dari pemanggangan dengan menggunakan loyang berbentuk cangkang yang memang khusus digunakan untuk membuat madeleine. 

Banyak versi sejarah yang mengiringi asal usul cake mungil berbentuk cangkang kerang ini salah satunya dipercaya bahwa madeleine pertama kali diciptakan pada pada abad ke-18 oleh seorang koki kerajaan bernama Madeleine Paulmier. Ia melayani Stanislaus I yang merupakan Raja Polandia, Adipati Agung Lituania, Adipati Lorraine dan seorang bangsawan Kekaisaran Romawi Suci pada masa itu. Diceritakan bahwa pada tahun 1755, Lous XV, menantu dari Stanislaus I takjub akan kue-kue kecil yang disajikan oleh Madeleine Paulmier dan sang istripun turut andil dalam mengenalkan Madeleine kepada keluarga  Istana di Versailles. Sejak saat itu Madeleine menjadi terkenal di seluruh penjuru Perancis. 

Bahan-bahan untuk membuat lemon madeleine

Resep asli dari madeleine menggunakan kacang almond yang digiling halus namun seiring perkembangan jaman berbagai variasi madeleine pun mulai diciptakan salah satunya madeleine dengan menggunakan lemon zest sehingga menghasilkan kue kecil spongy dengan aroma lemon yang menyengarkan. Versi lainnya yang lebih modern adalah ketika madeleine dicelup ujungnya dengan coklat kemudian ditaburi berbagai teping seperti kacang cincang maupun buah-buahan kering. 

Kali ini saya mencoba membuat madeleine versi lemon karena wangi lemon selalu menggugah selera, dan kebetulan juga saya baru saja membeli cetakan madeleine yang lebih imut sehingga menghasilkan madeleine dengan size one bite. Satu resep ini menghasilkan sekitar 24 buah madeleleine, jadi silahkan sesuaikan takaran untuk membuat sesuai jumlah yang diinginkan.

Agar proses menuang adonan madeleine ke pan lebih mudah dan tidak berantakan, saya menggunakan bantuan piping bag. Jadi tinggal semprotkan adonan hingga 3/4 cetakan yang sudah diolesi margarine. Madeleine ini pas banget untu menemani waktu santai dengan secangkir kopi atau teh favorit. 

imut dan cantik, madeleine bisa jadi salah satu alternatif untuk buah tangan

(untuk 24 buah madeleine ukuran kecil)


  • 3/4 cup (96 gram) tepung terigu protein sedang
  • 1/4 sdt baking powder
  • 1/4 sdt garam 
  • 2 butir telur 
  • 1/2 cup (100 gram) gula castor
  • lemon zest dr 1 buah lemon (kulit lemon yang diparut)
  • 1/2 cup mentega tawar (113 gram)

Cara Membuat:

1. Panaskan oven dengan suhu 200 derajat celcius, siapkan loyang madeleine oles dengan margarine, sisihkan.

2. Kocok gula castor bersama telur dan parutan kulit lemon sampai kental.

3. Masukkan Tepung terigu, baking powder dan garam, aduk rata. 

4. Tambahkan mentega tawar yang sudah dilelehkan secara bertahap ke dalam adonan, aduk rata.

5. Diamkan adonan dalam kulkas minimal 30 menit.

6. Tuang adonan dalam cetakan madeleine, isi sampai 3/4 bagian penuh.

7. Panggang dalam oven dengan suhu 200 derajat kurang lebih selama 10 menit atau sampai madeleine coklat keemasan. 

8. Keluarkan dari oven, hilangkan uap panasnya, sajikan sebagai teman ngopi atau ngeteh. 

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