Tuesday, August 20, 2013
I made this on Sunday night and it was so good and satisfying that I just had to snap a picture with my phone and brag about it on the internet. With tender chunks of chicken swimming in a broth filled with fresh rice noodles and topped with chopped green onions, this warm hearty meal is my idea of comfort food.
I added shrimps to build a more flavorful broth but the soup would still have been delicious without them. If you're going to add shrimps, be sure to leave the shell on because that's where all the shrimpy goodness is. Garnish the soup with sliced red chilies and some caramelized onions - or if you prefer to cut your time in the kitchen like I do, keep a jar of store-bought dehydrated fried onions on hand.
Thursday, January 17, 2013
The holidays are over (boo..) and I'm ready to start expanding my culinary expertise again. I've been making these little chicken treats for pot luck parties and they are always a hit whenever I make them. I think that's because they're so fun to eat. They may take hours to prepare but they'll disappear in a matter of minutes. There's very little that goes into cooking them, but the effort that goes into shaping these chicken wings into popsicles is what makes them challenging.
Monday, August 20, 2012
This is my mom's beef mee goreng (literally "fried noodles") recipe with my own twist. She used to make this for Xmas dinner along with chicken curry to go with the roast turkey and stuffing. Yes, interesting combination but noodles and chicken curry are absolute holiday requirements in our household. Mashed potatoes with gravy are so boring and over done.
In this dish, thick yellow noodles are fried with red chilies, tomatoes, eggs and bean sprouts; tossed with fork tender chunks of braised beef and chopped fresh coriander leaves and then finished off with a squeeze of lime juice. It's spicy, tangy and satisfyingly beefy, which makes it a great dish for a festive dinner party.
Friday, May 04, 2012
Jerk chicken is one of my favorite things to make at home and I usually make it during the week for dinner and on the weekend I throw it on the barbecue. For an easy no-fuss dinner, I rub the jerk seasoning on some chicken legs, bake them in the oven and serve over some "rice and peas". When I feel like bbq I marinade the chicken overnight and cook them in the oven first for about half an hour before grilling them.
I used to use store-bought jerk seasoning until I found the recipe online (and adjusted it). Now I always make my own jerk seasoning because it's miles better than the bottled stuff and it's just as good as (if not better than) the jerk chicken I've had in the Jamaican restaurants here in Toronto. The rub also goes really well with pork.
Friday, February 24, 2012
I've been M.I.A. for a while due to my partaking in the P90x program which requires a healthy diet of dull, uninspiring food but now I'm back with my first post for the new year - chicken wings that have been deep fried in a ton of grease till they're crispy and golden brown and then smothered with a creamy blend of coconut milk, mayonnaise, sour cream, cayenne pepper and honey. Obviously, I'm not strong enough to stay off carbs and fried foods...