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Sunday, March 10, 2013

hello... and a new recipe

On Friday on the bus to Selfridges, I was texting with my friend, Andrew, who also loves cooking. He told me I have been slacking for the past couple of years and should take to blogging again. Other friends have been telling me to go back to blogging about food and eating.

Truth is, things have been turbulent for the last 3 years and I haven't been able to sit quietly and blog.

There are changes of addresses - I moved to and from two different continents and 3 (or 4 if you count  very brief interludes in Paris) different countries and now settling to a single life in London.

I wanted to start a new blog - about cooking and eating in London but this morning, was asked for a recipe for Bergedil and found myself googling my own recipe in this blog. So I thought, I shoudl revive this blog. It gave me so much joy for the last few years and I shoudl make some changes to the layout and start blogging about food again.

My new life also means a new (or a few new) kitchen. And my equipments are down to basic. I still have my things in storage - oh yes for the last 2 years - and I am not sure when I am gettign them back or if I want them back. I am slowly adding to my kitchen and pantry. I am also skint. So if you want to be generous, I do welcomed presents in form of kitchenware, gadgets, wines and foodstuff - yeah I am also shameless.

I still use the old Canon but just with one lens. I left my kit in the old house. I have been taking more pictures with my iPhone5 and iPad especially for my instagram.

Today, I'll give you the recipe of an old favourite - some kind of comfort food. A Malaysian dish called Ayam Goreng - fried chicken. Marinated for only 15 minutes with only 2 different spices - turmeric and chili powder (or you can use paprika), mix into a rempah (wet paste) with vinegar, salt and black pepper. And deep or shallow fried to perfection. Delicious eaten hot with rice or save for next day lunch box.

Ayam Goreng

1 kg of cut chicken parts - I usually use drumstick or wings - washed and dried thoroughly
1/2 tsp turmeric powder
1/2 tsp chili powder
1 TBSP vinegar - I use sherry vinegar
salt to taste
freshly ground black pepper
Oil for frying

1. In a bowl combine all the ingredients but chicken. Mix with a spoon into a thick but wet paste.
2. Marinate the chicken pieces in the rempah and leave to chill in the fridge for 15 minutes.
3. Heat oil in wok.
4. Add chicken pieces. Do not crowd the wok and do not turn until the chicken in brown on the otherside.
5. When it's cooked and ready, serve immediately with rice and other dishes.