There are many ways to cook chicken. I for one don't particularly fancy chicken drumsticks. I prefer chicken breast. Many people I know would say I am silly because the meat on chicken drumsticks and thighs are smoother and more tender. Breast meat tends to be tough and dry. Well, I guess they're right but I'm sticking to my breast anyway......I like them the way they are and it is the part of the chicken with the most meat! lol
Ironically, hubby also likes breast meat best. There are certain exceptions when I do enjoy drumsticks......if they are cooked to a particular style that is not so suitable for breast meat.
This turmeric chicken dish is perfect for cooking drumsticks because it requires slow cooking over consistent heat to sew in the juices.
4 pieces chicken drumsticks
1 tablespoon turmeric powder
1 teaspoon salt
1 teaspoon sugar
Slight drizzle of soya sauce
Mix ingredients together and marinade chicken for 2 hours prior to cooking. Using a fork, poke the chicken evenly so that the marinade can absorb better. Leave in fridge.
Heat oil in wok. Do not put too much oil as the chicken will secrete some oil. Pour in chicken together with the marinade. Stir fry till fragrant. Add some water. Cover the wok and reduce to low flame. Let the chicken cook slowly for 15 mins. Serve.
Cooking time: 20 mins
Turmeric is part of the ginger family and is widely used in South Asian cuisine. It is grown in Malaysia while the largest producer of turmeric is India. Turmeric has strong anti-oxidant and anti-bacterial properties.
This is a super simple and quick dish. I love eggs but since my bad cholesterol level is a teeny bit high, I'm consciously cutting down on them. My favorite type of egg is hard boiled eggs. They are so versatile you can virtually cook them in soups, stew, noodles or just eaten with bread as a sandwich.
Eggs are a good source of protein, choline, amino acids, lutein and vitamin D. Eggs promote healthy growth of hair and nails and is good for the eyes.
2 eggs, beaten evenly
1 big onion (red), cut into medium slices
Soya sauce to taste
Heat oil in non-stick pan. While beating the eggs, add a tinge of soya sauce into the mixture. Set aside.
Pour in the onion and sauteed till brown. Distribute the onion slices evenly on the pan, then pour in the egg. Turn aside till egg is cooked. Serve.
Cooking time: 3 mins
Ah! Strawberries....one of my favorite fruits. This post is for the health conscious fruit lover like myself.
As with all fruits, strawberries are best eaten in its natural state. Cooking or baking will make them lose some of their vitamins due to the heating process. In Malaysia, we are fortunate enough to get strawberries despite the hot and humid weather! They are widely grown in the highlands especially in Cameron Highlands and Genting Highlands. The weather there is perfect for strawberries.
This picture was taken during my recent trip to Genting Highlands. The strawberry farm is huge and I was salivating throughout the farm tour! The good thing is visitors are allowed to actually pluck the strawberries but the charges will be more compared to you just buying the pre-plucked ones. Oh well, how could you resist the novelty of plucking your own strawberries? Besides, you don't get to do this every day. If you are curious, the strawberries cost RM80 per kg versus RM30 per kg for pre-plucked ones. Yep, that's almost 3 times but you don't have to pluck one full kg! Just go for the experience....it's well worth it.
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Hey ya! Howzit goin? Took a few days break due to the long weekend. It was Deepavali celebration here in Malaysia, an Indian festival marking the triumph of good over evil. Deepavali is often called the Festival of Lights and is an official public holiday here. Streets can be seen brightly lit up with multi colored lights. And the dancing and fireworks were a treat to the eyes.
Malaysia celebrates holidays for the Muslims, Indians and Chinese, yep, all 3 races live in harmony in this country. The uniqueness of culture is very rich and each race has their own heritage which can be seen during celebrations such as Deepavali.
Last week, my mother-in-law bought a Black Pomfret fish and gave us to cook it. The fish is very meaty and tasty but is best pan fried or cooked in curry. This fish is not suitable for steaming as it has a strong fishy smell, which is taken away during the frying process.
Hubby loves his fish fried as he relishes on those crispy bits like the tail and fins which he eats entirely. I usually coat it with turmeric powder and salt before frying to enhance the taste.
1 medium Black Pomfret fish
1 teaspoon turmeric powder
Half teaspoon salt
1 clove garlic
1 red onion
1 tomato, cut in fours
3 tablespoon tomato ketchup
1 teaspoon oyster sauce
1 teaspoon corn flour in half bowl of water
Marinade the fish with turmeric powder and salt. Set aside for 10 minutes.
Heat oil in wok. Slowly lower the fish into wok. Be careful to protect yourself, the oil will splatter!
Fry till the fish turns golden brown and crispy. Remove and set aside.
Heat oil in non-stick pan or wok. Fry garlic and onion till fragrant. Put in tomatoes and fry for 1 min. Pour in ketchup, oyster and corn flour mixture. Continue to stir fry until sauce boils and thickens. Scoop up into bowl.
Here's a hint! Only when you are ready to eat, then and ONLY THEN do you pour the tomato sauce onto the fish. This is the best way to ensure your fish is crispy when eaten. Bon Apetit!
Cooking time: 20 mins