Procrastination rox
She said:
ok this is a post with absolutely no purpose at all. The only reason its up is PROCRASTINATION. I couldn't bring myself to look at the piles and piles of white paper with black carbon stuff on it so I reverted to the colourful world of food blogs and pictures. It is then I finalised my main projects for this coming week.... whooo HE is gonna grow biigggerrrr.... heeee
Projects for the week
Monday: Curry chicken and steamed "crystal" egg
Tuesday: Cajun Chicken pasta and shrimpcargo
Wed: Hainanese chicken rice (with the rice balls!)
I know that the balls are just rolled up rice but I get excited over it I don't know why.. hmmmm
Thurs: Wu xi spare ribs and scrambled egg with prawns. Also, HIS special request-mango sago dessert
Friday will be market day and I'll bother about the projects for the following week then.
Ok... that's all the time I have to blabber..... What do YOU do when you are procrastinating?
EDIT: Hello!!!! I'm back for another round of procrastination! (at this point, you start thinking "this blog will become really active in the next few weeks" YES YOU ARE RIGHT)
Ok so back to my happy zone. I'm gonna share with you a few other things we tried last week.
Shrimp Carbonara - Note: the traditional and best way to do a carbonara should NOT include cream! This isn't supposed to be a heavy dish.
Three cheese mac & cheese: The boy liked this version alot more than the previous version. Unfortunately, I didn't have the correct flour at hand for my bechamel sauce and it ended up slightly grainy :( But its definately a keeper!
Macaroni Soup: I wanted something soupy and a girl should always be able to whip up a soup or two right?? Haaa! So I made a simple broth and added in some carbs and of course the healthy VEGETABLES!
But isn't that a little too plain? YUP! We needed some artery clogging tasty goodness. This is one I really want to share!
Taiwanese Pork Chops! Personally, this was extremely flavourful and I can see myself making it for a long long time. Which is why I want to share the recipe with you!
Taiwanese fried chicken/pork
Ingredients:
2 chicken breasts
1 egg yolk
1 cup sweet potato starch
1/4 cup corn starch
Seasoning:
1/2 cup soy sauce
2 Tablespoons cooking wine
2 Tablespoons sugar
1 Tablespoons minced garlic
1 Tablespoons garlic powder
1 Tablespoons 5 spice powder
1 teaspoon white pepper
frying oil
Instructions:
To prep the chicken breasts, butterfly them, and pound them with a meat pounder until they’re evenly flat.
In a large bowl, mix minced garlic, soy sauce, cooking wine, sugar, half of the 5 spice powder, white pepper. Marinate the chicken in this sauce overnight.
Next day, add egg yolk and corn starch into the marinated chicken and mix it well. This is what keeps the coating from separating from the chicken.
On a plate, mix sweet potato starch, rest of the 5 spice powder, and garlic powder. This is the coating for the fried chicken.
Place the marinated chicken breasts on the plate one by one and coat it completely with the mix. Let it sit for about 5 mins before frying so that the sweet potato starch has time to stick onto the chicken.
Heat a pot of frying oil under medium heat. Make sure the oil is not bubbling or else it will cook the meat too fast. If you’re using a deep fryer, do not exceed 160 C or 320 F.
Fry the chicken until golden brown and remove from the oil. Turn the heat to high or around 180 C or 360 F.
Dip the fried chicken back in to the hot oil for about 10 seconds to give it crispiness.
Place it on a metal rack to drain out the excess oil, then cut it.
Can you guess what this is? Till next post!
