My hubby and I love spicy food. In fact, I recalled my aunt gave me a whole green chilli to munch when I was only 6 years old. From there I cultivated a liking for spicy food.
Then again, I remembered there was a short phrase in my life that I started not able to take spicy food. I was away for nearly 4 months and wasn't exposed to this cuisine at all. I came home losing this acquired taste bud. Really strange but it is true. I felt the heat easily, my lips will burn and I have to “simmer” the heat with water all the time. The joy of eating nasi padang become meaningless with the pain in the mouth. I was concerned that I will not be able to eat all my favourite dishes whole heartedly.
After months and years of not giving up, these days, I am happy to say that I am back to my normal self.
With that said, my son had already started taking some chilli dishes. He started off with Roti Prata and had such graduated to curries.
Sad to say, my daughter is not as adventurous. A slightest taste of heat, she will recoil.
With a small family, it is really hard to plan menu especially now we have 4 against 1.
When I saw Cherry on the Cake's Spicy Honey Chicken, I knew I had to make that for my dinner. It just looks so delicious!
Naturally my daughter wasn't really pleased but she just got to start from somewhere.
Thanks Zurin, we love this dish!
My photo didn't do justice, please hop over to hers if you are not convinced. You just got to try it.
HAVE SOME FUN
Yesterday, while driving home, I had this wild thought. You see, my friend, JY just went for a heritage walk over the weekend. Apparently Singapore launched a heritage program last week and I was thinking to myself.
Will it be a good idea if food bloggers come together to showcase home cooked food based on their own heritage?
As Singapore is made up for different races and dialect groups, it will definitely be interesting to see such submission.
For I know that besides Chinese who has Teochew, Cantonese, Hokkien, Hakka and etc, Indian also has their own dialect group as well as the Malays too.
So my fellow bloggers, if you are keen, just sent in your submission by 27th August 2011.
Cook a dish or made a dessert based on your heritage.
Post it on your blog within 27 July 2011 to 27 August 2011.
Your recipe chosen can either be from hand me down recipe or if you source from a book or internet, please give due credit and a link to it.
Where to sent to?
Please indicate in your mail header: Heritage Food Trial.
Your name/dialect group: eg(edith/Cantonese)
Name of the dish/dessert you are submitting:
URL of your post:
Your photo size should not more than 500k
Now let's have some fun and look forward to seeing your submission.
What you need:
4 chicken thighs, bone in ( with skin on)
1 tsp Turmeric powder
1-2 tsp curry powder, any kind
3/4 tsp salt
Cooking oil for deep frying
Combine Turmeric powder, curry powder and salt with a little water to mix into a thick-ish slurry.
Coat the chicken pieces with it evenly and deep fry the chicken pieces in a large wok or pan until cooked through and golden brown. Keep aside.
Throw off most of the oil from the wok or pan leaving about 2-3 tablespoons behind.
3 cloves garlic
1 inch fresh ginger
1/2 tsp curry powder
1 tsp chillie paste (either homemade or bought)
3 T tomato ketchup
11/4 T honey
4-5 T water
1 lime, juiced (optional)
1 large onion, sliced into rings
Pound or grate the garlic and ginger. Saute the paste in the 2-3 tablespoons of oil left behind in the wok or pan until fragrant.
Add tomato sauce, chili paste, curry powder and honey and stir to combine. Add water to loosen up the mixture. Add salt to taste.
Add the deep fried chicken pieces and stir to mix so that the chicken pieces get well coated with the sauce. Add the onion rings.
Let simmer for about 5-10 minutes until the onion rings soften and the chicken pieces have absorbed some of the sauce.
Add the lime juice. You may add a little more water if it gets a little dry.