RIP

She decorates the house

With beautiful lamps and ribbons

Puts on music 

Sets up the dining table with food and drinks

She wears her pretty dress 

And hangs a sign on the door ; RIP

Today, she buried 

Her demons of all the the failures, the fears, the wounds, the low self-esteem

She died to be alive

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Ginger Chicken with fried Garlic

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One day I bought a portion of ginger chicken at a local restaurant. It was nice and I promised myself to make one of my own. So this is the result. I used only a whole piece of thigh since this was considered my trial recipe. And it was good, I liked the taste of ginger and garlic on it.

Make the ginger chicken

INGREDIENTS

A piece of chicken thigh, fresh one. ( I bought it at the traditional market where they sell fresh chicken )

4 cloves of garlic, thinly sliced

One thumb sized of fresh ginger, grated

1 1/2  cup of water

Salt and pepper to taste

1 tablespoon vegetable oil for frying

METHOD

Boil the water and put the thigh in together with grated ginger

Sautee the garlic till lightly brown then pour into the boiling chicken, sprinkle with salt and pepper

Cook  till tender and  you have  small amount of the chicken stock

Remove the chicken from the stock and fry  for two minutes on each side

Transfer  the chicken onto a serving plate

AS FOR THE FRIED GARLIC

6 cloves of medium garlic, minced

1 piece of garlic, about 2cm, grated

2 tablespoons vegetable oil for frying

Maggi chicken block

Green onion for garnish

METHOD

Fry the garlic in a pan till turns slightly  brown, put in the grated ginger. Stir regularly to avoid the garlic turns too dark. Sprinkle with maggie chicken block to taste. Remove from heat and pour into the chicken. Add one or two tablespoons of the stock or you can set aside and have it as a very healthy soup. Garnish with sliced green onion.

Fig ! Fig ! Hurrah

I have done some bakes recently but couldn’t spare the time to be with my Mac and post them. It seemed that I have lost track on what’s going on in here. Glad to be back with my posting. I think the title fits it well as I am sharing about fig today.

I received about a big plastic of fresh figs from a friend. That was the first time ever I ate fresh fig. I  was so excited then busily googling some recipes to make with the figs after finishing a bowl of the fresh ones. Oopss.

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These are what I got

And the following are what I made

The Jam

The Jam

Honestly, this is the best jam ever ( big smile ). I still have it in a small container. I have had it with toast bread, muffin, and crackers. So good.

To make the jam, you just need the fresh fig, sugar, a stick of cinnamon and a juice of one lemon.

Peel the outer skin of the fig ( take 1 kg ) , cut into small sizes, place them in a bowl with 500gram of granulated sugar, and cover with plastic wrap overnight.

The next morning, transfer the fig to a pan and bring to boil over low heat. Put in the cinnamon stick and the lemon juice when it comes to boil. Stirring and mashing the fig regularly with a fork or potato masher ( I used potato masher ). Cook the jam for about 45 minutes to one hour till you get a thick and sticky batter. Then it’s done. Let it cool and transfer the jam into a jar. I refrigerate it the next morning to keep it fresh till today. When I want to have it for breakfast, I just take it out the night before.

Poached fig

Poached fig

This is another recipe I made with the fresh fig. I took only 8 fresh fig, peel the skin ( you can cook it with its skin on ) , put into a boiling water,  pour in 5 tablespoon of granulated sugar, one teaspoon of cinnamon powder, clove, nutmeg, and some cardamon seeds since I didn’t have the powder one and cook them until tender. It may take about 30 minutes. You should check after 20 minutes to see if they are already cooked well. For the spice ingredients and sugar, you may add or reduce them as you like.

And I found out the best way to eat this poached fig is when it’s just taken out from the refrigerator. Fresh and nice. Hip!Hip!Hurrah !