Initially I wanted to learn how to make teriyaki chicken but since I didn’t have the ingredients (sake, mirin), I looked for the substitute and came upon this chicken marinade that uses only four ingredients. I uses chicken breast since it’s my favorite part of the chicken ever since I was a little girl. But my family thinks it’s the most unappetizing and boring piece. They called me silly but I don’t care as long as I like it. What’s your favorite part of the chicken? Any chicken breast lover out there?
This recipe is so simple that it’s perfect for anyone especially working people. You just need to marinade the chicken a day ahead. Cooking time is fast too. You’ll have a complete meal by no time.
Yummeh grilled chicken breasts!
This fresh corn and avocado salad is inspired by one of David Lebovitz’s recipe which I was wowed by it when he posted a photo of it at his Instagram. No surprise there if you’re my regular reader because I bet you’ve seen quite a few of my adaptation from his recipes. This salad is super easy to make as you don’t need to cook anything except the hard boiled egg which you can easily skip but I won’t if I’m you. Hehe.
This is NO ordinary salad because I learned 3 valuable lessons from it. One, being that I didn’t know raw corns are consumable because I’ve only eaten cooked corns all my life, two… having only recently experimented with zucchini, I found out it can be eaten raw too (okay, it may sound shallow to you but here in Malaysia, zucchini is not a food staple) and lastly, adding shallot to vinaigrette is awesome!
Yummy fresh corn and avocado salad.
Near the Klang KTM station, there’s this particular stretch of road which I really like. The pre-war buildings, the go back in time/antique-ness atmosphere and those businesses which have stood the ground at this particular street and still exist today. Also because I used to come here often when I was a kid with my great grandmother to this traditional Chinese medicine (TCM) shop called Yen Woh Company. All this adds up my love for this street called Jalan Stesen 1.
Special note: Fans of Boston Baru Restaurant, you ain’t gonna like this post. So I advice you to skip it.
Having stayed in Klang all my life, you bet I’ve seen the tremendous outpouring of crowds during dinner time at Boston Baru Restaurant. Yet, I’ve never ate there even once; if my memory serves me correctly. My mom felt we had tried Boston Baru before… a long time ago when it wasn’t this famous. If she’s correct, then I must not have a pleasant dining experience since I don’t have any memory of it.
Ok, so I ignore that place like a plaque simply because I don’t like to wait too long for my food. I’ve been meaning to find a day where the crowd is at its thinnest. I thought since it’s the weekend towards Merdeka, many people will balik kampung. So I decided Sunday will be the day I finally get to try the food from this Chinese eatery and find out if it’s as good/great as most people reviewed in the web. I kinda get the feeling that it’s overrated.
Our order of 5 dishes for 4 people.
Few weeks back, I had the most amazing spaghetti carbonara with bacon and mushroom at my local joint called Primo’s Cafe. I was basically in heaven. Everything was perfection. It was so good that when I woke up the next day, my tummy felt wonderful. If my memory serve me right, this must be my second ever carbonara. I’m usually not a fan of gooey thick sauce in pasta. I guess I became a ‘little’ fan of carbonara that day. My perfect carbonara must be served warm. Cold carbonara just turns me off.
I planned on making my own carbonara and since I have creme fraiche leftover from making Pea & Leek Soup, I decided to make spaghetti carbonara with creme fraiche. Please note, adding creme fraiche is not a true Italian recipe (tsk but I’ll still put this recipe in the Italian category). Still I was eager to try and see how it taste like. If you ever have creme fraiche leftover and not sure what to do with it, try this spaghetti carbonara recipe.
Spaghetti carbonara with creme fraiche – easy and tasty!
Hmmm… what is vegetable tian? More importantly what’s a tian? That were the questions that popped in my head when I saw Dorie Greenspan’s vegetable tian photo in her Instagram. Check out her tians’: here and here.
Well, according to Wiki, tian has two meanings.
A tian is an earthenware vessel of Provence used both for cooking and serving. It is also the name of the dish prepared in it and baked in an oven.
Basically tian is a baked, layered dish which can be made from vegetables or meat and are traditionally cooked in earthenware. I’m showing you how to make vegetable tian which is so easy and the dish itself is very pretty. It’s a perfect side dish to pair with meat.
Vegetable tian. Looks beautiful in a rugged way, right?