18 April, 2010

Out And About

I've been out and about running around on the whole of yesterday. Was physically drained by the evening.

In the morning, I went to the market again to get more cod fish and salmon. And this time round I bought another type of fish - Red Grouper 红石斑。

Right after the marketing I had to go attend a cookery class that Ed signed up for me with the SHHK. I reached home at 9.30am and had to be at the cookery class venue by 10.15am. I only had half an hour to rest! Thank goodness the venue, which is at Katong Community Centre, is quite near to my place.

The cookery lesson, surprisingly, turned out to be quite a fruitful one. The chef who was doing the cooking demo was Chef Heman Tan. 真是有眼不识泰山,原来他是 个 executive chef with a certain F&B company.

The demo was on creating an Bento meal for kids. Very appropriate for me since I have a super fussy eater at home. Here's a pic of what was being taught. In the bento, there's Grilled Boneless Chicken Leg with home-made BBQ sauce, Mashed potatoes, Broccoli florets & young carrots with cheesy mayo dressing, and Bubor hitam with mango combo. The chicken tasted really good and the mayo dressing is something new. The instant mashed potato, though tasted "instant", was nice.

Here's the recipe for the dishes shown in the Bento, except for the dessert of Bubor Hitam.

Grilled Chicken Leg Boneless with BBQ Sauce and Mashed Potato served with Broccoli Florets and Young Carrots topped with May Dressing.

Grilled Chicken Leg Boneless
1 chicken leg boneless - 160gm
mixed herbs - 3gm
paprika - a light dash
garlic - (chopped finely)
salt and pepper to taste

1. Washed and drained dry the chicken leg and season with herbs for 30-45mins.
2. Heat up pan fryer
3. Pan fry the chicken leg. When it turn slight golden brown, add in and coat the chicken leg with the home-made BBQ sauce and continue to fry it till crispy brown.
*extra tips from the chef : we can gently cut zig zag lines on the chicken leg to avoid it shrinking after being cook.

Home-made BBQ sauce
tomato sauce - half a can
hp sauce - 100ml
LP sauce - 100ml
cooking corn oil - 50ml
bay leaf - 1 piece
mixed herbs - 5gm
sugar, salt and pepper to taste

Just mix everything in a saucepan and cook it well. Once boil, just turn off the stove and allow it to cool. The extra BBQ sauce, we can always store it in a airtight storage box and store it in the fridge. We can keep it for approx. 1 month. Don't forget to date the sauce!

Mashed potato
instant mash potato mix - 250gm
UHT milk - 1 packet
butter - 30gm
bay leaf - 1 piece
water - 200ml
salt and pepper to taste

1. heat up sauce pan and add in butter and pour in milk and water. Careful not to let the milk to boil over.
2. Add in bay leaf, salt and pepper to taste and bring it to boil.
3. Off the stove and stir in mash potato mixture and set aside.

Cheeys Mayo Dressing
mayonnaise - 500gm
shredded mozzarella cheese - 100gm

Mix both the mayo and cheese well.
Bring it to boil and set aside to cool.

Sounds easy right? I shall try it this coming weekend when Ed's back from his Phuket trip :)