Chicken Curry

10th of December, 2011 (not October, lol), I saw two of my close friends bid farewell to us. They're going back to Philippines, and I know that we will all see each other again no matter what, the thing is, saying goodbye to a friend is always hard and heart-wrenching. We called ourselves Tropical Depression because it's a running inside joke to our group that we were always depressed. Though a morbid name, our friendship remains one of the best because when we are all together, we share laughter and pains, we are each other's confidant. Everytime we're all together, exuberance flows through our vein that surely, boisterous laughs will fill the room. Eveyday with them is a laugh trip, that no matter how serious and depressing things are, we can always turn the tables around and guarantee each other's hand and comfort. I think it is safe to say that in our group, it doesn't matter if we're depressed, at least we are all together... bonded with friendship and love. To Bonnie and Psalm, this blog is for you and for the rest of the Tropical Depression. Life in abroad could really be depressing, but you guys made my life easier because I was able to find all of you. Thank you for the friendship. See you ghels soon : ) By the way, this is what I cooked for the farewell party of Bonnie and Psalm, and I do admit, that I'm not the best cook in the world, but I always put my heart in cooking, especially that I am cooking for the people whom I truly love. Cooking the chicken curry was bittersweet, for I am able to share my food, but I know that food I cooked is for a farewell party of my two funny and lovable friends. Again, see you all soon : )

Ingredients:

6-8 Pieces of Chicken

4 Potatoes

1 Redbell Pepper

1 Greenbell Pepper

4-6 Tbsp Curry

1 Small Chilli

1 Cup Chicken Stock

400 mls Coconut Milk

Salt

Pepper

Onion

Garlic

Direction:

Sautee onion and garlic on a pan the fry the chicken pieces, cook until the chicken became golden brown. Add the curry on the chicken while frying it. Add the chicken stock and simmer for 30 to 45 minutes on a low fire. Add the potatoes and wait for 5 minutes then add the bell peppers and chilli for 5 minutes. Add the coconut milk and cook for 10 minutes. Add salt and pepper or curry to adjust seasoning. Plate it, take a picture before eating. Bon Appetit Mes Amis : )

Spinach and Pears Salad with Citrus Dressing

Pears used to be my top one favourite fruit, then jackfruit, watermelon and mango made a demand of re-taste that pears was subsequently put into fourth place. Though pears was thrown into fourth runner-up, it doesn't mean that I loathe eating the said fruit, in fact, I find pears very versatile because it can be used as starter, main or dessert without being frowned upon. I like pears in salad because it gives sweetness to the dish. It is certainly a surprise for the tastebud because as you munch on the salad, the tanginess of the dressing and whatever flavour you had used comes out and at the same time, the sweetness and juiciness of pears will come rushing to alter and improve the taste. My oncle has a pear tree on his garden, and it was definitely a heaven when the fruit bloomed that we don't know what to do with the fruits, that it's like we were running out of ideas on how to eat pears. My oncle is very good in making tarte tatin, and since we had so much pears in the backyard, he used pears instead, and I have to admit, I do prefer pears tarte tatin. The one that I prepared, whish is the salad with pears was long time ago, I made this when I was in Qatar, and during that time this was already risque for me. Time has surely changed, and though my love for pears was overthrowned by jackfruit et al, pears will always be one of my favourite and will remain in my heart.

Ingredients:

Spinach (red and green)
1 Pear, chopped
Cucumber
1 tbsp orange juice
1 tbsp grapefruit juice
1 tbsp white balsmic vinegar (or the usual balsamic vinegar)
1 tbsp fresh lime juice
1 tbsp fresh lemon juice
6 tbsp extra virgin olive oil
2 tbsp chopped toasted walnuts
Parmigiano-Regianno

salt and pepper to taste

Directions:

Wash and chop Spinach, Pears and Cucumber. Mix together the balsamic vinegar, orange juice, grapefruit, lime juice, lemon juice. Slowly add the Extra Virgin Olive Oil whil whisking vigorously. Add the walnuts and cheese. Season with salt and pepper. Toss salad and dressing together. Take a picture before eating. Bon Appetit Mes Amis : )

Fusilli Pasta in Bechamel Sauce with Wild Mushroom and Bacon

It's been awhile since I posted something in my blog, not realising that November had already passed. The past two weeks were so busy, I had forgotten the date but now, I'm back with my laid back self. Even though life was busy, we still have to eat, after all, eating keeps us up, without food, we will all go weak and loose focus on the things we need to finish. Since I experienced the wonders of cooking my own food, I enjoyed it so much that I rather cook than eat fast food junks. I do enjoy fast food, but not everyday, because of three reasons: 1. health; 2. body; 3. money. I will not expand and explain it further, for sure you know what I mean, if you don't, just look how much oil they use. Anyway, the food for today is actually my uncle's creation, I just posted it because it was so good. I totally love bechamel sauce, then with bacon and the wild mushrroms, it's like an epiphany. We used two kinds of mushroom, the one that can be bought in Tesco (grocery store), and the other one came from the forest of Poland, specially handpicked by our very good friend who came from Poland (I don't know if I should write his name because of Data Protection. lol). The final product was so good because the creaminess of the sauce blended well with the juiciness and saltiness of the bacon and earthiness of the wild mushrooms. Though I just want to remind everyone to be cautious with using too much bacon and salt, not only for taste reasons, but also for health issues, too much salt and fat is not good. Also, try using skimmed milk rather than full fat milk and not to use too much butter. Try to use healthy options because cooking and indulging with homemade salty and fatty food is like eating out in fast food chains which totally destructs the meaning of cooking your own healthy food.

Ingredients:

Fusilli Pasta

50 gram Unsalted Butter

50 gram Flour

1 litre of Skimmed Milk

Bacon

Wild Mushrooms

Salt and Pepper

Direction:

On a deep pan, melt the butter then sift the flour and add to the melted butter, mix it then gradually add the milk. Make sure that it won't burn and there are no lumps Add salt and pepper to taste.. On a separate pan, fry the bacon and mushroom, you may want to add a bit of salt, but the bacon would do the job for the saltiness. Meanwhile boil the pasta as directed on the packaging, usually, farfalle pasta are boiled for 11-13 minutes. After all of these are done, combine the bacon and mushroom to the white sauce, mix, plate the pasta with the sauce, take  picture before eating. Bon Appetit Mes Amis : )