Wednesday, 17 March 2010
After the try with Katsudon, I had to try making Oyakodon :p I found out that Oyako means a parent and child in Japanese, as it is made of chicken and egg!
Thursday, 11 March 2010
Pork (Pork shoulder or pork collar with a bit of fat)
1 tablespoon of sesame oil
1 tablespoon of honey
1 tablespoon of black soya sauce
1 tsp stock or water
1. Marinade the pork with marinate for at least 3 hours, preferable overnight.
2. Turn the pork after a few hours to evenly marinade it.
3. Set the oven temperature to 220 degrees and bake with the foil for 15 mins.
4. Open the foil and bake till the top layer is almost cooked and then turn the meat to the other side.
5. When the meat is almost cooked, spread the glaze on both sides and continue baking until it is almost charred, but not burnt. Keep on turning the meat, glaze and bake for 10 mins.
Wednesday, 24 February 2010
Glutinous Rice (250g)
2 Chicken thighs
1/2 Chinese sausage
3 Mushrooms, soaked and cut into thin slices
Marinate (for chicken thighs):
Light soy sauce
2 cups water or chicken stock (I combined some water leftover from soaking the mushrooms too)
Light soy sauce
2 Tbsp oil
1. Soak washed glutinous rice for 2 to 3 hours.
2. Drain and steam for 30 mins.
3. Marinade chicken for at least an hour.
4. I then proceed to fry the chinese sausages, mushrooms and chicken. However, I realised that I should have just steam them for 10 mins. The meat will be softer and more tender. If we fry the ingredients, the chicken will be more dry.
5. Arrange the chicken, mushrooms and sausages into bowls.
6. Scoop the glutinous rice over them.
7. Cover the rice with the stock (just level will do).
8. Steam for another 30 mins.
Friday, 29 January 2010
1 small potato cut into cubes
Chicken thighs (My hubby prefers boneless)
Lee Kum Kee Black Pepper Sauce
Cornflour mixture (Water and cornflour)
1. If you are not cooking the potatoes immediately, soak the potato cubes in salt water to prevent it from turning black before cooking.
2. Add olive oil then butter into the frying pan. This will prevent the butter from turning black quickly.
3. Add in the drained potato cubes and stir fry till golden brown.
4. Sprinkle some salt and black pepper.
1. Add olive oil then butter into the frying pan.
2. Add in the chicken thighs and brown them on both sides.
1. Keep a bit of the butter left over from cooking the chicken.
2. Add in the LKK black pepper sauce and water.
3. Add a bit of sugar if it is too spicy.
4. Adjust the consistency by adding in the cornflour mixture.
5. Add in the diced potato and stir for a few minutes.
1. Boil a pot of water.
2. Add in a pinch of salt and olive oil.
3. Add in the spaghetti and boil for 15 minutes. I finally found the perfect texture of the spaghetti by boiling for 15 mins. Feel free to boil them till the consistency that you like.
Drain the spaghetti and combine all to serve.