Monday, March 26, 2018


Since last week, I have started only cooking for myself at home.  Other members of the family are away from home for their duties, commitments and endeavours.
Friends told me that I can enjoy meals outside for the time being but do you think it is possible to someone who loves home-cooked food, however simple?  I just wonder what if I do try, how long I can do it.  For 2 months, at least 3 meals a day, I don't think I so.  I would have to face the question of 'what to eat for breakfast, lunch and dinner?'
Anyway, I take this opportunity to try the list of recipes that I have bookmarked earlier.
This recipe is one of the many....simple, easy dish enough for one.  Awesome dish that's great with a plate of steaming hot rice and some blanched leafy greens or salad.
The chicken absorbs the savoury, spicy and tasty seasoning.  With the sugar added, the sauce is still savoury with the fermented black beans and light soy sauce.
1 chicken whole leg with skin or 2 drumsticks
1 tbsp chopped garlic
1 red chilli - seeded and chopped
some chopped spring onions
1/2 tbsp fermented black beans [tau see] - rinsed several times, drained
1 tbsp each of chilli sauce, light soy sauce, cooking wine and sugar
  1. Saute garlic until aromatic, push aside.  Add in chicken [skin side down], pan fry over medium heat until lightly brown.  Flip over to fry the meat side, cover to cook for 5 minutes.
  2. Add in the seasoning, tau see, some chopped red chilli and spring onions.  Add in enough water to cover chicken.
  3. Bring to boil, cover with lid and simmer until chicken is tender and sauce is reduced.  
  4. Dish up to serve, garnish with some chopped chillies and spring onions.


PH said...

Hi Kimmy! That looks really good. Home cooking is anytime better than outside. After all, these delicious easy recipes make it so convenient to cook at home.

Kimmy said...

Hi Phong Hong, yes you are right. Very easy and convenient to prepare this at home. Best you can pre-cooked it and just reheat before serving. It's tasty.

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