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White-Chopped Chicken

White chopped chicken, the most common way to cook a good chicken, Cantonese-style. I am almost embarassed to post this but I know there is a handful of mostly young people who have no idea how to cook this most popular and common Chinese chicken home dish. White chopped chicken is just boiled chicken–looks white–that’s chopped, not cut, not sliced, to pieces. Easy. And yet not. The easy part is in the boiling but the hard part is getting a chicken good enough to cook this way. The chicken has to be mature (at least 4 months old) and fed on a diet of corn and not processed commercial feed. The younger generation (to me, that’s anyone under 35) has a very different standard for white chopped chicken. Because of Hainan chicken rice, which is made with cheap farmed broilers that are about 8 weeks old, many younger people who have never eaten home-reared mature chickens prefer farmed chicken. They have grown up eating tender, slippery-smooth meat and skin and they don’t mind the bland taste and mushy texture of farmed chickens. They don’t realise that the savory taste of the chicken comes from the chicken rice sauce and …

This Post was extracted from A Daily Obsession
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Tags: broiler, color, fire, friends, How To Cook, main (asian): birds, months, opinion, sauce, skin, taste, younger

2nd Day CNY

The 2nd day of CNY is when the married women bring their families to visit their parents. I used to tussle diplomatically with my MIL over the Reunion Dinner. Although I have three brothers, one is single and another sometimes can’t make it back from Singapore for the dinner. The remaining brother came back for the Reunion Dinners only while dad was alive. For reasons only he knows, and I know he’s reading this, he is considered ‘married off’ rather than ‘married in’. My sister goes back to her in laws in Sandakan. That means although my parents have 5 children, only my oldest bro and I will be around for CNY. And because of this, I would make an effort to eat at my parents’ house and then eat at my in laws’. After dad passed on, I still made sure to eat Reunion Dinner with my bro and mom, before going back to my in laws. She was upset initially but I stood my ground. Girls, we have as much rights as the guys to be with our parents! I wonder how other people manage this sensitive issue of which set of parents to eat Reunion Dinner with. I know some will have dinner with their own parents and siblings…

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Tags: australia, dinner, house, lunch, new-year, recipes, result, reunion, skin, tussle, weather, women

Low Light Solutions and Settings

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Tags: aperture, cooking, exposure, flickr, iso, nikon-d700, skin, speed, white

Re-Post: Tied Pork Knuckle

It’s almost CNY! The town is so jam-packed with cars that it took me 40 minutes just to get out of the city-town (though KK was hastily declared a city–so a mayor can be appointed and paid a salary and perks by our tax dollars?–we are more like a big town) and onto the flyovers. A friend who came back for holidays commented that KK seems smaller each time, and I fully understand what he means. An Aussie from Brisbane who visited last week for the first time was surprised/disappointed that there are so many cars (this is Borneo, isn’t it?). The way the buildings are coming up on the roadside makes the city-town congested and suffocating. I particularly can’t understand how the authorities can approve 1) the ugly shoplots opposite Sutera Harbour Resort, which are not just cheap and ugly looking but also taking up one lane of the 4-lane road. This road should be maintained as a wide boulevard, with trees on both sides 2) the building coming up in front of Milimewa Supermarket in the center of …

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Tags: butchers, chinese, How To Cook, main (asian): pork, photos, plastic, recipe, skin, snacks/starters (asian), the-knuckle, water

Lasagna Soup with Basil Ricotta Crème

Serves 8 Total cost: NY $23.24 Cost per serving: NY $2.90 So one of the things that drives me crazy about expensive shaped pastas like manicotti, shells and even curly-edge lasagna noodles is how I invariably end up with broken noodles in the package, no matter how carefully I carry them home from the store. The other thing that drives me crazy about these shapes is that there always seems to be a 2 or 3 noodle mismatch between what I get in a package and what the recipe calls for, leaving me with a whole box in the cabinet to house one lonely manicotti noodle, sadly wondering where all his friends ran off to. And that is precious real estate in my NYC kitchen that I cannot afford to squander. Solution? Save up all your broken or orphaned pasta pieces until you have about 2 cups worth, then make lasagna soup. If you get impatient before you have a enough, you can use any leftover pasta shape or even, if you must, pulverize a couple of whole lasagna noodles from a full …

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Tags: basil, basil-ricotta, cooking, cool, dinner, friends, italian, kid friendly meals, lasagna-soup, nyc, skin, soup, turkey

Bunny Chow

Bunny Chow – this is a story: with a recipe. During the Great Depression in 1933 Indians, whites and Chinese in Durban, South Africa, suffered hunger like everyone else. The kids then discovered that the cheapest curry they could buy (for a quarter penny or half a penny) was made by a vegetarian Indian caste known in Durban slang as the Bania. It was made from dried sugarbeans (no meat). The children didn’t have plates, and one kid got the bright idea to hollow out a quarter bread, asked the seller to put the bean curry in the hollowed-out bread, and then used the broken bread he’s taken out as a sort of eating utensil. Chinese food was called “chow”. Somehow the two words came together: Bania Chow. In time it simply became known as Bunny Chow. Bunny Chow was what the Indian sugar plantation workers took as their day’s food to the lands: curry in hollowed-out bread halves. Cheap and practical … Today it does not matter what your skin colour or station in life is…

This Post was extracted from New Vegetarian Recipes
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Tags: Curry, ladle-the-curry, meat, seller, skin, somehow-the-two, south-africa, until-the-onion

Baked Chicken Drumsticks Recipe with Dijon Mustard & Ancho Chile Pepper Sauce

When the times get tough, the tough turn to chicken drumsticks. At 99 cents per pound, I simply couldn’t resist these dark meat, Henry VIII-esque treats. In fact, I bought four “family-size” packages of them to store in my freezer. That means, of course, that you might be seeing more drumstick recipes over the next few months. Bear with me. As I mentioned in my post on Dijon & Thyme Roasted Drumsticks , I am willing to get into an arm-wrestle with my kids over the usual two drumsticks that accompany a roasted chicken. With a recipe full of drumsticks, I don’t have to share. That’s the only child in me screaming to break through the mummy-facade of “let’s take turns” and “hands are not for hitting” mantras. In an attempt to maintain some semblance of order in my New Year’s resolution list and live up to the recipes provided by fellow bloggers in New Year’s Recipes for Weight Loss & Healthy Living , I decided to bake rather than fry. After dipping each drumstick in a musky, sweet blend of buttermilk, honey, Dijon, and ancho chile powder, I dredged them in a crunchy panko breadcrumb mixture. Preheating a baking sheet in a hot oven for several minutes insures a sweet sizzling sound when the…

This Post was extracted from Cookin’ Canuck
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Tags: baked-chicken, baking-sheet, cooking, dijon-mustard, food, kids, oven, recipes, sauce, skin, weight loss, white

Healthy & Delicious: Curried Kumquat Chutney

From Recipes Editor’s note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! [Photogarph: Kristen Swensson] I hear the laments everyday, everywhere I go: “You know what America needs? More kumquat recipes. Also, health care.” I won’t argue. Sweet, a tad tart, and innately hilarious ( see around 3:50 ), the humble kumquat is increasingly found in supermarkets across the country. It looks like a tiny orange, but unlike most citrus fruits, the skin and pith are quite tasty. Subsequently, you can pop it whole, candy it, or plug it into a variety of meat and drink recipes. (Just beware of the pits.) Plus, after you’ve eaten one, you have an instant story: “You know what I did yesterday? I ate a kumquat! It was like an Indiana Jones movie in my mouth!” This recipe for Curried Kumquat Chutney comes from Bon Appétit . It boasts a gorgeous range of jewel-toned hues and pairs well with lean meats like chicken and pork chops. The curry and ginger give it a hint…

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Tags: america, bowl-or-large, country, curried-kumquat, even-the-most, food, from-the-bowl, indian, indiana-jones, kristen, kumquats, recipes, skin, sweetness

Beauty Products I Use (Eco and Animal Friendly) – Environmental Working Group ROCKS!

I received the following from a reader: I would love to see more beauty product reviews and info. I’m always looking for a great new shampoo/body wash/etc… and I trust you to find the healthiest stuff. First of all, thank you for your confidence and trust. That warms my heart. And, thanks for making your request – it’s a great one! OK! Beauty stuff! Better yet… Eco & Animal Friendly Beauty stuff! I’m a true girly girl at heart. I love makeup and beauty goodies. It all started back when my mom let me wear purple eyeshadow to school when I was about 12 years old. I was hooked. When I was growing up, you could stick me in a makeup department for hours and I was happy as heck. However, these days there aren’t many makeup departments that make my list though. Too bad there weren’t great healthy products back then! Now that I’m aware of the toxins present in most beauty products which not only harm animals with testing, but that are also destroying our environment, I’ve become uber selective with what touches my face, hair and body. Before we begin with …

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Tags: beauty, color, customer, environment, makeup, people, purse, recommendations, skin, summer

Dairy-Free Remedy for My Bad Pepper Burn. StoryTime!

Last night I slept with my hand in a big bowl of iced soy milk. Not the most enjoyable of Christmas night slumbers, let me assure you. But it was necessary. Why? Was I trying out some new-fangled beauty regimen? Was I softening my cuticles? Dry skin remedy? Anti-aging hoopla? Nope. Twas the night of Christmas, and all though my home, I was screaming in pain, felt like flames down to the bone… A Spicy Christmas Tale. Here’s my Christmas tale of why you can never be too careful when cooking with hot, spicy peppers and chilies. Plus my surprising dairy-free remedy for pain relief… Christmas Fiesta . This year, we were trying out a new tradition: a Christmas Dinner Fiesta ! The menu: fresh guacamole, pico de gallo, salsa verde, white corn tortilla chips with a thin layer of melted FYH vegan cheese on top, organic corn tortillas, sauteed sweet plantains, vegan sour cream, Mexican rice, black beans, agave-lime tempeh cubes and a giant bowl of crisp greens with diced citrus, doused in a bit of lime, agave and pomegranate dressing. Extra black pepper. Plus an extra special side dish: mushroom stuffed roasted poblano peppers. Stuffed with red wine, chipotle pepper, shallot and roasted tomatillo sauteed exotic mushrooms. Spicy …

This Post was extracted from Healthy. Happy. Life.
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Tags: chile, christmas, cooking, finger, food, hands, kitchen, laptop, mind, night, pain, skin, spicy, time, wellness tips