Sunday, July 26, 2009
Kitchen Experiments - 3:36 PM
I no longer enjoy opening mail. While it used to be letters and greeting cards, frilly things signed off with well wishes from friends, they are now signed off with well wishes from strangers, not before advising that the due date is August 8th and they would be anticipating payment by then. bleah.Anyhow, I'm back at experimenting in the kitchen. I think 3 weeks of consecutive salad dinners did me in. I went over to my colleague's house last week and volunteered to make Hainan Chicken Rice for a potluck dinner since I'm from Singapore and all that. And since my last foray with Prima Paste chicken rice was a failure, I decided to make it from scratch. A couple of googled recipes and youtubed videos about how to chop a whole chicken later, it was a smashing success.... well except the chicken chopping part which was kinda sketchy but lets just skip over that part.
TADAH!!! Chicken fat ought to rule the world. Actually, chicken fat AND lard should rule the world.
My colleague has 2 young daughters, boisterous and kind of crazy. They also resemble apples and speak Mandarin with such hilarity that makes watching them such a joy.
My colleague has 2 young daughters, boisterous and kind of crazy. They also resemble apples and speak Mandarin with such hilarity that makes watching them such a joy.
Apple #1: Eloise, who decides she wants to be a fairy after dinner
Apple #2: Rachel the smiley crazy younger child who decides to sulk for pictures. Sigh. She is un.stoppable and terrorizes her grandparents
And last night I made seafood hor fun. Its the first time I used corn starch for something, and it makes food look so professional. Ok so now I have a whole box of corn starch, what else can I make with it? I also need to find a way to make my sotong look more vibrant.
