Saturday, October 01, 2005

recipe is: Roast Chicken Fettucine


4 whole chicken thigh (inclusive of drumstick)

700 gms fettucine

1 teaspoon black pepper

4 teaspoon salt

2 tablespoon light soya sauce

3 tablespoon cooking wine

8 cloves garlic, peeled and lightly crushed

1 teaspoon dried thyme (fresh sprig of thyme will do nicely as well)

100 ml chicken stock

2 tablespoon olive oil


marinade the chicken in a roasting pan with the salt, light soya sauce, cooking wine, black pepper and stuff the garlic under the skin. leave for 2 hours

heat up the oven to 180℃

add the chicken stock to the pan and cover with foil. bake for 45 minutes

turn up the heat to 200℃ and remove the foil from the pan

drain out the liquid from the pan and store in a saucepan. roast the chicken for another 15 minutes til the skin turns crispy

remove from oven and let it sit for 10 minutes

boil the fettucine in lightly salted water. drain and put into a big mixing/serving bowl. add 2 tablespoon of olive oil and lightly toss the fettucine to evenly coat in oil

add the thyme to the liquid in the saucepan and bring to a boil. turn off the flame

remove the chicken flesh and skin from the bones and set aside. oh yeah, keep the garlic too.

add the garlic and chicken to the fettucine, and the wonderful liquid (the one in the saucepan) and toss.

serves 4

recipe is: beef ball congee


300 gms minced beef
6 tablespoon tung choy
1 beef bouillon cube
6 stalks spring onion, chopped
3 inch knob of ginger, sliced, then cut into fine strips
2 teaspoon corn flour
1 teaspoon coarsely grounded black pepper

sesame oil
light soya sauce


sprinkle the corn flour into the mince beef, mix and knead thoroughly with a spoon.

add 4 tablespoon of tung choy to the beef and mix well

add 1 cup of rice to 12 cups of water and boil for about 45 minutes until rice starts to cook and soften

add 2 tablespoon of tung choy and beef bouillon cube to the cooking rice and boil for at lease another 45 minutes til the rice has broken down to almost a mash (take care to add water so that the rice doesn't get hard)

once the rice has reached your preferred consistency, use 2 spoons to scoop and shape the mince beef into a small ball and drop into the boiling rice

add half of the spring onions and let it cook for another 10 minutes

dish out and garnish with the remaining spring onions and sliced ginger, with a few drops of sesame oil and light soya sauce

serves 2