Month: November 2018
A nearby butcher sells chicken drumstick fillets at an unbelievable price. This is gold – I reckon the drumstick is the best part of a poultry – juicy, tender and full of flavors.
This week, I made some Indian spiced chicken drumstick fillets for our homies.
So easy, with 3-4 simple steps:
- Cut the chicken drumstick fillets into chunky pieces
- Marinate the meat with garlic and ginger paste, natural yogurt, cumin, turmeric, chili powder, garam masala, mustard oil, sesame oil, salt, and black pepper
- Pan fry in small batches with a little cooking oil
- Optional garnish – sliced fresh mint, fresh chili and toasted sesame seeds.
Tasted pretty good.
A lovely Italian man at my husband’s work keeps a few ducks in his back yard. He gave us some fresh eggs again. We are so blessed.
I salted the eggs in brine for two weeks, using 3 tbsp of salt for 1 liter of water. The yolks were just turning golden, and the egg white was not overly salty. For a bit of fun, I steamed the eggs in small cups, rather than a simple semi-hard boil.
I saute some diced red capsicum, cherry tomatoes and diced cucumbers with some cooking oil, tomato sauce, chili sauce. I added a dash of sesame oil, and garnished the vegetables with some chopped coriander and toasted sesame seeds.
Looked mouth watering and tasted delicious.
Chicken giblets need to be cook quickly to avoid over cooking. So I blanch the giblets in hot water quickly before slicing and pan frying. Once blanched, I cook the giblets the same way as the chicken liver.
Here are the easy steps:
- Blanch the giblets quickly in hot water; transfer to a plate to cool
- Thinly slice the giblets
- In a frying pan, add some cooking oil, bring it to very hot temperature; add sliced ginger, minced garlic, and sliced chili; add sliced giblets, a little sugar, toss; splash a little dark soy sauce, sesame oil, white pepper, toss; remove from heat
- Add some sliced shallot / scallion, toss
- Add some sliced cucumber, toss
- Garnish with chopped coriander
The giblets taste better the next day, served chilled as a salad (‘liang-ban’).
My favorite chicken liver recipe calls for a quick stir fry in a very hot wok.
It is super simple:
- In a frying pan, add some cooking oil, bring it to very hot temperature
- Add sliced ginger, minced garlic, sliced chili, and sliced shallot / scallion (white part only), toss lightly
- Add chicken liver pieces (cleaned and trimmed in advance); splash in a little sugar and toss (for aroma), splash in some dark soy sauce (for color), oyster sauce, white pepper, stir fry till cooked
- Add some sliced shallot/scallion (green part), toss
- Garnish with chopped coriander and toasted sesame seeds