| | Apologies for being slack and not updating for over a week! The truth is that this week has been so busy I hardly even have time to check my mails, let alone blog! So here's an backdated entry from our Australia day long weekend.
Trangy's birthday was on Australia Day itself. BBQ food, how very Australian! I fell in love with Trang's mom's specialty: the chicken kebab. Must steal her recipe one day! We had a lot of fun that night. Thanks for the invite!
Kelly, Trang and Kerry, all looking tanned from the fabulous hot day!
Isn't Trev a lucky stud?
The 2 of us.
KKs!
 \
Made a new friend, Rosie who's a nurse!
Cake looks fantastic!
Lethal Jello shots who got some of us quite drunk. Well, it tasted so nice I couldn't resist a few shots!
It was quite a huge turnout considering a lot of people already left by the time this photo was taken.
Following day, I wedding sang for a lovely couple. It was the first time I have ever sang over 30 songs in one setting. Was fun though. Wouldn't mind doing this more often.
Congratulations, Michelle and Phillip! What a pleasure to be performing for the two of you!
I've been cooking up a storm in the kitchen over the week. Will be posting a few recipes soon! This dish is something Trev and I always love to order at Chinese restaurant. Granted, it isn't something sophisticated, not exactly the most healthy dish, but it's been a while since we've eaten out in one of those places, I thought of just making them myself. Turns out it's more time consuming than I thought. But rewarding that's for sure! At least it curbed our cravings!
Salt and Pepper Chicken
Ingredients:
Plain (all purpose) flour
Cornflour
1 tablespoon Five-spice powder
Fine sea salt
Ground white pepper
1 teaspoon of sugar (my personal preference)
500g Chicken thigh fillets, cut into thin strips
Peanut oil
2 cloves of garlic, chopped finely
1 Small onion, chopped roughly
few stalks of Spring onions, chopped
half Red capsicum, chopped finely
Chilli to taste.
1 egg.
Garnish:
Broccoli
Oyster sauce
Method:
1. Marinate the chicken with some sea salt and pepper, and toss with 1 teaspoon of cornflour and sit for half an hour.
2. Combine the flour (plain and cornflour with roughly more plain flour, about 2/3 to 1/3 ratio), five-spice powder, salt, pepper and sugar in a bowl. Toss the chicken strips with egg and coat with flour, making sure you press the flour in.
3. Heat 60 ml (1/4 cup) of the oil in a wok over medium-high heat. Add the chicken in three batches and
cook, turning until browned. Drain on crumpled paper towels and keep
warm.
4. Heat 1 tablespoon of oil in another pan. Add garlic, onions, red capsicum and spring onions respectively. Season with some salt. Stir fry for roughly 2 minutes and add the chicken pieces in to mix well.
5. Meanwhile, heat up a pot of water to steam/boil the broccoli cutlets. Once cooked arrange on the plate and pour oyster sauce over. Serve with chicken!
Chicken up close.
Finished product. I love the colours! And tell me it doesn't make you hungry!
I've just finished performing the National Anthem for Springvale New Year festival opening ceremony. Will be heading back there for another performance for SBS radio. If you missed the morning performance come at 6pm!
|
| | Posted 2/3/2008 11:31 AM - 435 views - 9 comments
- recommend
  - recs0
- give stars
- votes0
- share
- email
 - sent0
|
\
