The Art of Animaling

Saturday, March 10, 2007

otak berkarat

Aiyo aiyo I forgot so many things...dammit, need more memory space. Been on holiday for too long, brain also rusty already.

Thanks to Hui Ling who organized a karaoke outing, I got to meet up with a bunch of good ol' friends. Met two people from my primary school; one was a classmate, the other was a best buddy. Miss the old times. Also learned a lot of malay songs and laughed until stomach pain listening to JunJin and Daniel singing "I'm a Barbie Girl". The videoclip for "Tong Hua" damn sad la sniff. I will post karaoke photos up soon =) Looking forward to the Ah Lian/Ah Beng Day kekeke.

Yang, thanks for remembering the - but no thanks for tagging me! Grr...my brain damn karat already, damn hard to think la. I guess I'll do the tag later.

Kelly, I post the recipe here for you. Forgive the lack of measurements, all also agak-agak so you play by ear la.

Potato lasagna (more like a potato bake), original recipe from somewhere else.

Ingredients:
1. Potatoes - peeled, sliced, boiled till half cooked
2. Corned beef - may be replaced with any type of minced meat
3. Onions - to fry with the meat, you can add other types of vege if you want
4. Lots of cheese. Mozarella is best.

Instructions:
Peel, slice and boil potatoes in salt water till half cooked. Season meat with salt and pepper and whatever else you want. I usually put in some Lea & Perrins and Basil. If you're using corned beef, you don't have to season it much cuz it comes out from the can pretty tasty on its own. Fry the meat with onions and/or other vegetables of your choice. Here, you can add some ketchup to the meat if you like. I lurrrrve ketchup.

Arrange a layer of potatoes in the bottom of a baking dish. Spoon a layer of meat on top of that. Sprinkle a layer of cheese on top of the meat. Continue in the same order until you use up everything, ending with a generous amount of cheese on top. Mine usually ends with a layer of potatoes and cheese at the top. You can prepare this in advance and keep refrigerated until ready to bake.

Heat up the oven and chuck the dish in. Bake until thoroughly cooked. Or else you end up eating raw and crunchy potatoes like me and Kelly did the first time I made this dish. Also be careful not to burn the dish.

Honey Soy Sauce Chicken, recipe inspired by Pizza Hut's BBQ Ribs.

Ingredients:
1. Chicken - like d'uh. I like chicken wings
2. Honey
3. Dark soy sauce - for colour
4. Light soy sauce - the usual kicap la

Clean the chicken thoroughly and rub some salt into it. Marinate in honey, dark and light soy sauce. The amount of dark soy sauce should be half of the light soy sauce e.g. 1 tablespoon of dark sauce for every 2 tablespoons of light sauce. As for the honey, just agak la. I used a lot. Cuz sweet mah.

Let the whole concoction sit for a while. The longer the better. An easy way to marinate is to use a ziplock bag, throw everything in and keep refrigerated till ready to cook.

Heat up oven. Lightly oil the base of a baking dish. Put the chicken in WITHOUT the marinade. Otherwise your chicken will be swimming in the marinate like my first attempt lol. Keep the marinade (marinate or marinade? I'm too lazy to find out) aside, it will be used for basting.

Baste the chicken once every 5-10 mins until chicken is cooked all the way through. Dunno what is basting? Basting means you open the oven, brush the marinade all over the chicken with a cooking brush or you can use those super terror basting thingies where you just pump the marinade over the dish. I dunno what is it called. So, just keep basting to avoid burning the chicken and you'll know you've done it right when the chicken comes out crispy and sweet.

There girl. Finally got around to posting this up. Sorry I keep forgetting! Leave a message if you want any other recipe.

Ching, sorry couldn't join you for badminton today. Maybe next week =)

Anybody in Subang wanna watch 300? Chew? Hui Ling? Yang? Ching? Shiow Wei? Eve? Call meee!

Oh, my brother's friend cracked his ankle today during football. Poor kid.

by CharSiu at 8:49 PM |