V-day is coming up so why not cook a meal at home with this awesome roast chicken recipe? A spatch-cocked or butterflied chicken is easier to roast and get right so you avoid that common conundrum of breast meat and leg meat not cooking at the same time. The result is juicy, succulent meat all around. In this recipe a honey mustard glaze adds a sweet and savoury oomphh which, coupled with roasted spuds and veggies makes a great meal. Great for lazy weekends. More »
One of the major problems (so to speak) when it comes to roasting a whole chicken is that it can get a bit tricky to get the entire bird to cook nicely at the same time. This is because lean breast meat cooks faster than fatty leg meat. Trussing is the normal go-to method to negate this, but spatch-cocking is even better.
Spatch-cocking is basically another term to butterfly a bird. It's pretty simple to do. The best way to do it is to use a nice, big, sharp pair of kitchen shears or scissors.
Easy; using the scissors, cut along the back-bone, snapping through the ribs and thigh-hip joints. Basically you're removing the entire backbone in one piece. Save it in the freezer, so that when you have enough bones and stuff, you can make your own chicken stock.
So there you go, spatch-cocking a chicken (or any other bird). The benefit is that the breast meat and leg meat reaches optimum doneness and juiciness at around the same time, more so than with normal trussing. Result is better tasting and moister chicken meat for you to enjoy!
Plus you get to say 'spatch-cock'.
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February has come knocking and it's roughly two weeks to that day where all you lovey dovey people will want to share a special, intimate time together. Food, of course, will make your V-Day so much more special and scrumptious, and good food would definitely put you guys in a amorous mood.
We're no strangers to romance here at Friedchillies,… More »
Nasi Lemak Monday time! Today we're checking out a 'brader' that sells nasi lemak in a basket in front of a supermarket. Sometimes, good food doesn't mean it comes from a cafe. From a 'bakul' also can!
In front of the My Mydin supermarket in the hilly neighbourhood of Bukit Jelutong, Shah Alam, a 'brader' is always there in the mornings selling packets of nasi lemak from a 'bakul' (origins of bakul cannot be traced back to the Mydin he works in front of...). On weekdays, one can see a bunch of cars dropping by to get nasi lemak from him. He sells basic packets of nasi lemak; egg, ikan bilis, ayam goreng. Take your pick. They're all good, quintessential nasi lemaks, with no frills, just deliciousness. Do take note it is tapau only.
The Nasi Lemak Ayam Goreng* (RM3.50) here is fragrant and wrapped in banana leaf and wax paper. It is not too 'lemak' tasting, which makes it a light and easy nasi lemak to start off your Mondays with. The sambal is more on the sweet side, so sweet sambal fans, do take note. Ayam goreng is fried to a wonderful dark brown, and is seasoned with just enough salt to bring out the flavours of the chicken. Crunchy ikan bilis tops it off, though the cucumber slice is negligible and would be better off elsewhere.
*yes, we're featuring a lot of nasi lemak ayam goreng so far, but fret not, more interesting… Continue reading »
Add some flourish to your desserts such as cakes and tarts with some white chocolate decor. They’re very simple to make and fun to eat afterwards. More »
"WHAT THE HECK IS A PIZZA BURGER?"
Splash, Merry Go Round, and Flame Thrower might sound like the name of theme park rides – and it’s probably where the founders of Mr. Junior drew their inspirations from when they opened up a burger stall six years ago. Having discovered a knack for kitchen experiments, the brothers found a burger patty recipe that tickled their taste buds and decided to develop their talents. They opened a home based burger delivery service and from there it grew to a small stall lodging on the premises of another restaurant, before continuing to open outlets in Shah Alam and Kelana Jaya.
We should tell you early on that the best part of the patties is that they are 100% homemade beef and chicken. This means that the goods are completely free of preservatives, and are made of real, raw meat flavored to the Junior standards and recipe. The sauces are made fresh every day, so you’re ensured a good batch upon ordering. Patties come in interesting squares instead of your standard circle.
The menu is pretty simple – six original burgers, all with special names and themes. The first, Mr. Junior Original, will have you appreciating the crumbly texture of the patty, chewy and with a good thickness and salted flavor, served with veggies and a dash of chili sauce. The Flame Thrower cooks up a chockfull of spiced meat that will leave your tongues steaming for water, a great zinger to fuel an all-nighter.
The most popular burger in the clan is the Pizza Burger. We don’t understand how the concept of combining two extremely good comfort food - Pizza (!) and Burger (!!) - has not taken over the world yet, but safe to say that Mr. Junior does justice to both deliciously. A meaty beef patty enveloped in gooey, warm mozzarella cheese, drizzled with a tomato based pasta sauce. The sauce lightly recalls a Bolognaise flavor, heavy on tangy tomato yet sweet. The combo definitely brings to mind thoughts of devouring pizza but nope, you’re actually chewing on a good, solid burger.
It's Nasi Lemak Monday again... well, almost Tuesday actually. We had a busy, glam filled time over the weekend (checkout the I Eat KL FB page for a glimpse!), hence the late update. But better late than never! Today's nasi lemak is a bit further out of KL...
Nasi lemak by the ocean. How's that sound? Nice, right? At SA Anjung Seri Timur in Port Dickson, you're but a stones throw away from the Malacca Straits as you enjoy a plate of Nasi Lemak with Ayam Masak Merah, which is a steal at only RM4. Remember, we're out of KL now, hence the prices.
The nasi lemak is pretty run of the mill, with the usual suspects: coconutty, fragrant rice, a very well cooked hard boiled egg (it's a treat to get one without a grey ring surrounding the yolk, for once!), and crunchy kacang and salty ikan bilis. But the Ayam Masak Merah takes this nasi lemak to a whole new level. Juicy, well fried chicken is bathed in a spicy and tangy chilli sauce, laced with pungent but sweet red onion. This plate of nasi lemak would be awesome after a beach outing.
SA Anjung Seri Timur
No.1, Polymall Batu 9,
71050 Port Dickson
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