Eetsmakelijk

Archive for March, 2005

This post is nothing special…but on the other hand, it is. I consider this a bit of triumph because my husband and father in law tried something new. Verdict: DIL liked it and hubby ate his portion, which was good enough for me

My good friday menu, Chicken Congee and bean curd with soya dip

Ingredients:
chopped medium onion
chopped 2 cloves of garlic
julienned ginger
2 cups uncooked rice
kilo well washed chicken wings
1&1/2 liter of chicken boullion
few pieces of boiled eggs
pepper and maggi sauce to taste

procedure:
Saute onion, garlic and ginger until they soften. Add pieces of chicken wings and fry until the wings turn light brown. Add rice and chicken stock, simmer until rice is cooked. Add pepper and maggi to taste. Also add boiled eggs and I’ve sprinkled it with crushed chicharon and toasted onion before serving.

On the side, I fried bean curd, sliced to bite size and mixed soya sauce and citroen juice for dip.

My husband and I had a very rough week behind us…both busy with work (too much of it) husband had a jetlag (coming back from his business trip) and had to do presentations the succeeding days, and there was the day when we had to bring our oldest ‘child’ (a ferret named Danielle) to the vet that when we went home, we’re without her, for good. Rough and tough week that was. I hope that this week will be a lot better.

Comfort Food for the past week…

Crepe Suzette

{French : Crepe = pancake + Suzette = Suzy, allegedly after Suzette (for Suzanne) Reichenberg (1853-1924), French actress.}

For the batter
1 cup flour, 2 tsp caster sugar, 2 eggs lightly beaten, 1 cup milk, 15 g melted butter, 1tbsp brandy or in this case, I’ve used Amaretto.

mix all the ingredients in a bowl, you can either beat it manually or use the pulse action of a food processor until the mixture is smooth, free of lump. I always do this manually. Cover the bowl with a plastic wrap and let stand for about an hour. Check if the batter has the consistency of a pouring cream, if it doesn’t, simply thin it with milk or water. On a lightly greased pan- medium heat, pour 2-3 tbsp of batter, just swirl to evenly cover the base. Cook each side for about a minute or until they turn ‘golden’. Transfer to a plate, cover with a tea towel or another plate, keep the crepes warm.

For the sauce
60g butter, 1/4 cup sugar, 1 tbsp grated orange rind, 1 tbsp grated lemon rind, 1 cup orange juice, 1/4 cup lemon juice, orange meat, 1/2 cup Grand Marnier.

add butter in a medium heated pan, add sugar and stir until sugar is caramelised…then add the rinds, juices and Grand Marnier, let it simmer uncovered for about 8-9 minutes, I added on the last minute some sliced orange meat.

Presentation: simply fold a crepe or two and arrange it on a plate, pour over sauce and add a scoop of vanille ice cream on the side. Bon Appetit.

Honeyed chicken

edited: march 7, 2005
I got distracted yesterday and was not able to post the ingredients, sorry about that. Anyway, here it is:

for the chicken/marinade- a kilo of chicken legs/breasts, 3-4tbsp honey, 2 sliced garlic, half tsp of cinnamon powder, 1 cup of light soya sauce, pepper and salt. Mix and allow to marinate for few hours.

- Fry the chicken in a pan with oil, medium heat. Each side for about 5 minutes. And then transfer to a pre heated oven, 200 C and let cook for 15-18 mins. Depends on the sizes of your chicken pieces, bigger in size would take a bit longer to cook.

for the potatoes- boil some 4-6 pieces of new potatoes for about 7 minutes, drain, peel and slice for about half inch in thickness. On the last five minutes of the chicken in the oven, place the potatoes on the side coating them with the chicken juice.

for the salad/dressing- use your own selection of leaves…though be careful not to use the watery part of a lettuce should you use decide to use this. a tsp of balsamic vinegar, 3-4 tbsp of extra virgin olive oil, 1 tsp of citroen juice, 1-2 tsp of honey, pepper and salt. mix the dressing and pour on the leaves. (note: just adjust your liquid according to your taste.)