Dish 216 : ROAST CHICKEN & POTATOES

This is a very simple recipe for a thoroughly awesome
 

roasted chicken for Christmas dinner.

No, we're not that into turkey.

The truth is, our oven is not that big.

Besides, we have not the faintest idea how to prepare a Christmas turkey.

1. Clean the chicken. Pull out any excess feathers, please.

2. Marinate with honey, butter, seasalt and pepper. 

3. Squeeze a whole lemon over the chicken.

4. Get your hands in, and start massaging the chicken thighs and drumsticks.

5. Bruise the herbs.

We are using thyme and rosemary.

6. Add potatoes and carrots.

7. Cover with aluminium foil. 

Pop into oven for 45 minutes to an hour 

pre-heated at 400 F.

8. Remove from oven.  Remove the foil. 

Pop into the oven again for 15 - 20 minutes to brown the chicken further.

9. Add cherry tomatoes.

We are preparing 2 trays in the oven.

10. Ta--dahhh. :D   

The aroma is super awesome.   

Garnish with parsley.   

Enjoy!

(This draft was prepared after Christmas 2013. Forgot to upload.)

DiSH 215 : BBQ LAMB CHOPS

 BBQ LAMB CHOPS

Sunday, February 5 

We had the most fantastic BBQ on Sunday evening. 

The lamb chops were superb, incredibly tasty and very tender. 

Thanks to G for marinating it for 2 days.


Marinate with : 

Black pepper, black sauce, oregano herbs, vinegar, 

Lea & Perrins sauce, salt and sugar.




Amount : agak - agak

 Would you look at that mouth-watering 

succulent lamb chops? Slurp!

 How about that? 

Fine dining in the jungle. :D

Table was set by 6 pm. 

We had the most amazing BBQ dinner that evening 

under the starry, starry sky and a full moon.

Crunchy salad was prepared by M, burger with buttered buns, 

sweet corn and grilled lamp chops by S, 

cream of mushroom soup by Bryan.

Followed by sweet mandarin oranges 

and juicy pomelo brought by J.

Oh yes, and we had sparkling grape wine 

and a bottle of white wine courtesy of G.

 :D  :D  :D

DiSH 214 : ASSAM PRAWNS

ASSAM PRAWNS

Sunday, February 5

This dish is cooked by a friend of ours, G. 

Oh, I finally realized my mistake when I attempt this dish. 

I add water. You must NOT add water, says G. 

So, that's the secret. 

Put enough oil so the prawns won't stick to the wok or pan. 

Just don't add water, and I guarantee you, 

you'd be able to prepare this dish beautifully. 

It's kindergarten easy. :D

 

Step 1 
De-vein the prawns. 
Remove shell, leaving head and tail. 
Marinate with assam paste, black sauce and sugar. 



Step 2 
Pour a generous amount of oil onto wok. 
Saute minced garlic. 


Step 3 
Add the prawns. 
Fry Fry Fry. 
Sprinkle sugar on  top. 
It's about ready when the prawns begin to get sticky. :D

Here's our lunch at the waterfall resort. Fried mee hoon with curry chicken and assam prawns. Hmmmmm ...

The prawns are absolutely finger - lickin' good. :D

Yummy!!!

DiSH 213 : MISO STEAMBOAT

MiSo STeaMBoaT

Saturday, February 4

I never knew steamboat was so easy to prepare until this weekend at a getaway with family members and some friends. A friend of ours, G, showed us how easy it is to prepare steamboat using miso for soup base. 

No hassle and totally fuss - free. 

Bryan bought a small tub of Kappo Miso. It's orange-brown in color and in cream paste.

This is a really simple dish to prepare.

 Step 1 : Prepare Soup

Boil water in a large pot.

Shred 2 daikons.

Add into the pot.

The daikon will sweeten the soup.

No salt.

That's all you need to do for the soup at this point.

Step 2 : Prepare Vegetables

Chinese Cabbage.

Stuffed bitter gourd and fish balls.

Fresh tofu.

Young corn. Chop chop chop.

Green leafy vegetables.

Dried bean curd.

Step 3

Soup is boiling. 

Add miso.

We added about half a tub of miso into the pot. 

That's all there is to it. 

How simple and so very delicious. :D

Setting up the steamboat.

Add chicken and ...

 ... all the other stuffs in.

Oh, of course, it wouldn't be complete without fried garlic oil, sambal belacan and "cabai burung" (bird's eye chilli) in soya sauce.

The soup was simply amazing. :D 

What an incredibly delicious dinner we all had 

despite being in the middle of the jungle.

A LiTTLE SHARiNG JULY 2011

DiSH 212 : SAMBAL PETAI WITH PRAWNS

 SAMBAL PETAI WITH PRAWNS

Saturday, June 25

Here's how Bryan made an absolutely fantastic sambal petai dish.

It is simply amazing, from color to texture to taste to delight.

Absolutely out - of - this - world perfect. :D

These petai are freshly plucked from a friend's orchard in Kedah.

1.  Peel and Split ...

the petai to ensure there are no 

organic inhabitants (worms) inside.

 shallots, onions, garlic, ginger, fresh chilli, dried chilli, lime juice, sugar, macrobiotic shoyu

2. Blend & Fry Ingredients.

Please click on the link below for the blended ingredients and refer to the steps on how to prepare the sambal paste. He is adding an extra ingredient here : dried chilli

 How to make the sambal paste?

DiSH 192 : Sambal Petai with Ikan Bilis

 3. Fry Fry Fry

Lightly fry the petai in hot sesame seed oil to ensure 

petai remains crunchy and juicy. 

Add the prawns.

Sprinkle shoyu and seasalt to bring out the aroma.


 

Fry Fry Fry.

Add the cooked sambal paste.

 Add a table spoon of assam / tamarind paste.

Bring to boil on medium heat and turn off flame.

 Transfer to serving dish and garnish with 

coriander leaves and chopped chilli.

curry lamb with potatoes, salad and sambal petai

 This is my plate. 

Ooohhhhh ... Yummy!

We ate with our fingers. 

Like cavemen. :D

Bon Appetite !!!

Today, we feast ... Tomorrow, we diet ... :D

DiSH 211 : NO SALT CRABs with GLaSS NooDLES

 NO SALT CRABs with GLaSS NooDLES

Monday, June 13


Today is a special day.  :D

We are celebrating our 19th wedding anniversary and 
Carol's (my sister) birthday. :D

Bryan prepared this dish single-handedly. :D 

Don't get me wrong. I wanted to help. Just that, I fled the kitchen when he brought out the crabs and while waiting for him to put the crabs to sleep, I fell asleep myself.

This dish has absolutely NO salt whatsoever ... sea or otherwise.
 

 The Ingredients

Onions, garlic, ginger, chillis, tomatoes, 

baby corn, carrots, lime and lemon.

1. Kill the Crabs.

Refer to Entry 98 : Crabby Spaghetti

 

on how to put your crabs to sleep peacefully.

DISH 98 : Crabby Spaghetti

 2. Fry Ingredients.

Saute onions and garlic in sesame seed oil until fragrant.

Add garlic, chillis and carrots.

Add coarse black pepper.

Fry Fry Fry ...

 Add crabs. 

Add corn, oyster mushrooms and tomatoes.

Add a mug of water. 

Cover the lid and simmer for about 5 minutes

or until crabs are cooked (turns red).

3. Add Noodles

Transfer the crabs to a dish.

Add glass noodles (pre-soaked) into the pan 

and allow the noodles to soak in the crab juices. 

Toss, stir and simmer to make sure the 

noodles are properly cooked. 

Glass noodles need to be well-cooked to avoid indigestion.

 

Return the crabs into the pan. 

Squeeze lime and lemon juice to give the dish a twang. 

Toss, toss, toss.

 Transfer to a large serving dish.

Garnish with coriander leaves and strips of chilli. 

This is an absolutely DELICIOUS no-salt dish !!!

BON APPETiTE !!! :D