Hmm, looks like my first posting of the week is slowly turning out to be a cooking one
I made chicken kebabs for Saturday dinner. I got this very-easy-to-do recipe from Rasa Malaysia and it turned out beautifully. It was however a tad spicy but I blame it on my itchy hands that just could not resist sprinkling in some chili powder on top of the recommended chili flakes.
Note to self: Choose either one!
I took Whimiscaljottings advice on how not to get the sticks burnt and wala it did work, except for the front bits. But that’s purely my fault for not covering it with the chicken. I used the oven since we don’t have a grill!
As for the sides, I sautéed up the remaining capsicums and tomatoes in olive oil and topped it up with some potato pancakes, which I got from this site. The recipe was a little bland so I added in a bit of, yes, chilli powder, breadcrumbs and some cheese to it. It still needs a bit more oomph in it, I’ll figure that one out the next time. Maybe some curry powder should do the trick :D This one took more cooking/preparation time compared to the kebabs. And it was only the side dish!! I was dead tired by the end of it all.
All together now!
It’s a good light dinner to have esp after you’ve pigged out during lunch.
You know what they say about how practice makes perfect? Well since my first fish dish came out good, I got tempted and was more confident to take on another fish recipe for Sunday lunch. I searched for a Chinese recipe this time around and came up with a nice Deep Fried Sweet and Sour Fish recipe, which I modified a little :)
1-2 BIG slice fish – I used tenggiri
1 egg, beaten
1/2 cup tapioca flour or corn flour
3 clove chopped garlic
Half chopped onion
1 chopped chili
Diced 1/2 red and green capsicum
1 Diced tomato
Half tablespoon sugar or to taste
1 tablespoon white vinegar
2 tablespoon tomato sauce
2 tablespoon plum sauce
1 tablespoon Worcestershire sauce
1/4 cup water
1/2 tsp corn flour, mixed with 1 tbsp water for thickening
Make three diagonal slashes on both sides of fish. Then season with some salt and pepper. In a bowl, beat egg and mix corn flour. Coat the fish then deep fry until cooked. Place it on a serving dish.
In a wok, sauté garlic, onions and chili. Add in both the capsicums and tomatoes and fry for a bit. Pour in the combined sauce and bring to a boil. Add in thickening. Once done, pour sauce over fish and garnish with spring onions, like this:
The husband was really impressed with this one coz he said it tasted like what you get in Chinese restaurants *floats on cloud nine*
But of course, I really should credit Kuali.com coz that’s where I found the recipe from :) And then credit myself for modifying the recipe, heh.
I also made my favorite broccoli and cabbage in oyster sauce for some vege goodness.