One of my frustrations is cooking fried chicken. There are a gazillion ways of frying chicken and I want to prepare one that my Mom will like. I have tried many times before and even I was not satisfied. Breaded, we didn’t like. With batter. Not that good. There were times when I get surprised the chicken turned out undercooked. Not good. Undercooked and yet dried out. How did I do that? Then I saw one interesting version online from panlasangpinoy and I had to try it. It is steamed first then deep fry method. And since hmmmn last week of June I have cooked this around 3-4 times already heheh.
The third try. I got it right. Perfect saltiness and texture. Exactly like how Max’s prepare theirs.
I have started cutting this yummy chicken (leg part) when I remembered to take photos haha. That’s why the leg is far from the body hehehe.
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To capture every thought, feelings, activity, memories even the day to day ones, cooking experiments and basically everything that has something to do with me (jejeje) is the main reason of this blog’s existence. I cannot remember in detail every single day of my life and I want to be able to go back to the days that has passed. I am sentimental that way. So I decided that even my everyday cooking I will include in here. Even the ones I cannot explain why I prepared in the first place.
So for July this is what I cooked. I didn’t get to cook and bake as often but I was still able to get my cooking fix.
I have to say that this month is all about experiments. I tried cooking those I’m not good at or I haven’t tried cooking before. And food that I missed.
Pad Thai.
Yeah something unusual happened yesterday. It all started with our regular activity, just Bee and I heading to a big and popular food court in the East because I wanted him to taste my new discovery. This is our favorite activity together*. I love trying different stalls, hawkers, restaurants you get the idea.
Like here. So late at night we still decided to go out and try a new stall that just opened.
Bee’s favorite at the moment. Char Kway Teow. He found a good stall even I got hooked with this when I don’t even like it before.
Wok hei (simplified Chinese: 镬气; traditional Chinese: 鑊氣; Jyutping: wok6 hei3; romanization based on Cantonese; the second character is qi in Mandarin, and thus wok hei is sometimes rendered as wok chi in Western cookbooks) is the flavour, tastes, and “essence” imparted by a hot wok on food during stir frying.
To impart wok hei, the food must be cooked in a wok over a high flame while being stirred and tossed quickly. In practical terms, the flavour imparted by chemical compounds results from caramelization, Maillard reactions, and the partial combustion of oil that come from charring and searing of the food at very high heat in excess of 200 °C (392 °F). Aside from flavour there is also the texture of the cooked items and smell involved that describes wok qi.
Been crazy for this wok hei for a long time now and have done some pretty crazy stuff just to have my fill. I’ve bought a pretty expensive wok in Amazon but I love it so it’s very much worth it.
I’m a sucker for anything healthy. If I know it’s something healthy then I want it.
Because of this I end up buying a lot of stuff I tend to forget I have.
Like this.
This is the type of rice I want my family to eat. It’s super healthy since first, it’s organic. Second is it’s gluten free. It’s brown rice (we all know the beauty of eating brown stuff from rice, to flours and sugars) and it’s basmati. Expensive no!
