Am totally proud of it!!! Did it from the stratch....from shopping for the ingredients right up to washing up...I like every part of the process except for the cleaning up though
The ingredients were rather simple actually. Only involved the basics...no rocket science...still....i am very proud of my great imagination in mixing and matching based on my instinct...no recipe, no systematic measurements. Just pure estimation.
The deboned chicken thigh was marinated with sesame oil, black and white pepper powder, Lea Perrin sauce, a lil light soy sauce, brown sugar and lotsa garlics and shallots...Once it's done sitting in the fridge, simply heat up the pan, put half a teaspoon of butter and with low fire, fried them till they turn golden brown....or more brown perhaps =DA for the gravy, juz sauteed some finely chopped garlics and half-ring onions, the when it is slightly golden, just pour the rest of the raw marinated sauce from the chicken and add in like 3-4 small bowl of waters...add in lotsa black n white pepper, sugar and salt to taste. It was pungent enough for me to continuously add in water. When it starts to boil, i added in some starch to make it a lil thicker...=D
Finally for the side dishes, i simply blanched my beans, cauliflower and mini corn in boiling water... I made sure that i did not overcooked them. Wanted to maintain their crunchiness still.
I was lucky as my veggies were so fresh and sweet...double thumbs up .....Not forgetting the carb portion...mash potatoes with 2 whole eggs, mixed with a lil extremely finely chopped shallots , a tablespoon of butter and 2 tablespoons of mayo, a pinch of salt and pepper to taste...should remember the spring onion in the future =D
I must say, my culinary skill did not really deteriorate after these years...It's still in tiptop condition...I guess I can make him dinner very very soon =D
Next stop : yong tofu ala granma =D
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