Quick and Easy "Beef" Stew

My stomach decided to give me a reason to try a new recipe today. Read about a new recipe online, and have been wanting to try it out. The fact I was attempting to clear out the freezer gives me more compelling reason to just whack the recipe. So anyways, this recipe was inspired by this. Eventually, this is what I did.

1 Carrot
2 Small Potatoes
1 Packet of Bonito Flavouring
Chicken Bones
1 medium sized onion.
Sliced pork
3 dried shitake mushrooms

Fry the sliced onion in the pot with some oil and then add the sliced carrot and potatoes. Saute for a while and then add water, about 500 ml and then and the packet of bonito flavouring. Add the chicken bones and the shitake mushrooms too.

After bringing the whole pot to a boil, simmer and wait.

Half an hour later, add a little soy sauce to taste, salt and pepper. Finally, boil the pork for a couple of minute and you're done!

I felt the soup was a little too sweet, maybe cos of the chicken bone and bonito flavouring. But overall a pretty easy dish to cook and eat with plain white rice.

Update: Did the same thing, but ditched the bonito flavouring. Added cubes of beef instead of pork. The broth ish GOOD.

Blender Weekend

Let's start with the verdict on the Indon flavoured chicken. Generally good, though I had to make a few changes.

We didn't get kecup manis and so replaced it with 生抽 from Malaysia.
Didn't get tumeric powder, and used tumeric paste.
Used fresh candlenut instead of candlenut powder.

Other than that, the ingredient was more or less the same, albeit a little more salty. Yummy nonetheless.

Thank goodness Lee's place has a blender. It would have been painful to chop up all the ingredients and blended them by hand.

Now, we wait for Nick for the photos of the chicken.

Note to self: next time we have a bbq, have a hot side and a cooler side. Really helps with the heat control. It was good when I can decide how long the chicken can be cooked for and for it to come out nicely browned.

Which brings us to Sunday. Advocado shake, but it's a little too sweet. Guess too much honey, and the milk itself is a little sweeter than the usual Meiji. Blender again.

And dinner was pesto chicken. Although we're not really suppose to add water to help with the blending, did it anyway. Pretty decent I gotta say. Peanuts, basil, permasan cheese, salt and pepper and roasted garlic left over from lunch. It's pretty nice.

Although I gotta say, that the pesto by itself is probably not salty enough as a marinade. The Parmasan is salty, but not THAT salty. So, I actually salt the plate before I put the chicken on. That way, can control the saltiness. Works pretty well.

And then it's blending the watermelon with the soy milk. Not bad. Too bad I can't have a blender that handles ice. Nevertheless, it's all good.

Right. So that's it for the weekend. Till next time.

Next Project On The Line

Well now that the sup buntut went down pretty well, I think I'm gonna try another recipe over the weekend for the BBQ coming up.

Time for a little twist on the classic BBQ chicken recipe. This is ayam bakar that I have tried before and actually quite enjoyed. So now I guess I'm gonna try and emulate this for the BBQ on Saturday. Not exactly the same recipe but hey, the recipe looks pretty decent, so I'm gonna give it a go.

I'll paste my verdict later.

PS had a request for pesto chicken this weekend again. w00t!