Usually you get to eat Yam rice when you eat pork soup rice and it has always been my favorite because it is flavorful where you can even just eat it on its own. Feeling adventurous, I browsed some recipe from other blogs and attempted it myself. Continue reading ‘Yam Rice with Chicken Cutlets’
Steamed chicken, a popular dish during Chinese festival. The chicken itself is tasteless except for maybe the chicken own natural taste, but the main attraction is the accompany dipping sauce for the otherwise plain chicken. The sauce can be as simple as soya sauce, to with some addons like onion or ginger and such, or my favorite the ultimate version which contains everything! Continue reading ‘Delicious Dipping for Steamed Chicken’
There was a promotion at Cold Storage for button mushroom and my wife bought 1 packet home. And with some left over UHT cream from my earlier carbonara adventure, I decided to try something with them. Mushroom Cream sauce came into my mine and off I googled for some recipe.
It was between using the sauce to compliment the baked chicken or using it for the mashed potato but since the the baked chicken (without anything) I did last week got very positive response, we decided to leave the sauce for the mashed potato. Then we get to eat the wonderful baked chicken again. Continue reading ‘Mashed Potato with Mushroom Cream Sauce’
This is one of the version of fried chicken recipe that I’m going to try out in the next few weeks.
I marinate the chicken overnight using a healthy dose of tumeric powder, some ‘Jintan Manis’ powder and a little bit of curry powder. You can get all these from any hypermarket. Then pepper and salt to taste. Then I proceed to deepfry the chicken till crispy brown.
It was actually my second attempt making this fried chicken and its gotten better! The first time I made this I put too little salt making the chicken a bit bland and I over-fried it till the inner became dried. I was worry that the chicken is under-cook from the inside.
This time round, I put the raw chicken into the microwave for 2min to cook the inside before I proceed to a quick deepfry. The result is a much juicier and yet crispy fried chicken! 
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