Crispy Chicken Wingettes

This is something so appetizing and truly finger licking good crispy chicken wingettes. I got this recipe from Angie's blog - Seasaltwithfood. I didn't know that periperi sauce can be used as a marinade for these wingettes and the flavor is awesome. I have a bottle of Peri Peri sauce from Nando's and it has been sitting in the fridge for a while ( wow..6 months to expiry date ) so this recipe came in time...save my dollars and Daddy is most pleased with the crispy chicken wingettes. Using the sweet potato powder is also something new. I could not get hold of this powder but I managed to get the potato powder and it works well. The chicken wingettes turned out crispy . Delicious and finger licking good! Lucky for me, I have a bottle of peri peri sauce at home so I can try this recipe out.....I will be making this again for sure for the coming Xmas dinner ! Thanks Angie for sharing this delightful and mouthwatering crispy chicken wingettes!

this flavor is awesome...try this out if you have a bottle of

periperi sauce at home, if not try getting them from Nando's :)
marinade the chicken wingettes overnite for best result

coat them with sweet potato powder

before frying them in hot oil

finger licking good crispy chicken wingettes

with a glass of cold beer or red wine...mmmmm

Crispy Chicken Wingettes ( adapted from Angie - Seasaltwithfood)

Ingredients:

30pc (1.2 kg) chicken wingettes

2 bottles Peri Peri sauce

200gm sweet potoato powder

2 tbsp lemon juice

Sea salt

freshly ground black pepper

Method:

Put the chicken pieces in a large bowl. Add the peri peri sauce, lemon juice and season with sea salt and black pepper. Cover with plastic wrap and put into the fridge for at least 4 hours. Turn the chicken pieces once or twice to distribute the flavors.

Pour at least 2" of oil into a large frying pan over medium heat. Heat until the oil is hot. Pat the chicken in the sweet potato powder to coat it on all sides, making sure all the nooks and crannies are covered.

Add the chicken into the hot oil and fry till until it is crispy and golden. It is important that the chicken is cooked right through to the bone - use tongs to turn the pieces over a couple of times until you are satisfied that they are dep golden and cooked through. Lift out onto a plate lined with kitchen paper to absorb the excess oil. Serve immediately with lemon wedges to squeeze over the top, if desired.

Hop over to her blog for more deliciousness :)

Enjoy!



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Traditional Ratatouille

I love ratatouille since the day I was introduced to it by Flavour magazine Sept-Oct issue 2007. Ratatouille is a very versatile dish and can be eaten with spaghetti , as topping for pizza and on baguette or as a side dish for a main course. There is no short cuts - like what the writer said , it is a good understanding of the various parts of the recipes that will allow you to make the perfect ratatouille. I decided to have ratatouille with the organic bread that was given to me by my friend Claire. It tasted so good that I had four slices of the organic bread for dinner. The ratatouille was well cooked and it was flavorful...mmmmmm yummy no doubt. I will let my pictures do the talking once again. I added the shimeiji coz there were a small portion left after cooking the Ramen, so instead of wasting it, I throw them in to make the ratatouille and it was truly good. Now I know why the French people love this dish! It is simply delicious!

Step 1 : gathers all the ingredients together

Step 2 : saute them in a non-stick pan

with olive oil till fragrant

Step 3 : add in the tomato puree

and the fresh herbs- rosemary and parsley

Step 4: Simmer over low heat for 1 hour

the taste of love...real traditional ratatouille

this is the organic bread that Claire gave me

texture is rough due to the 7 grains that is used

in this bread...but lotz of goodness

the 7 grains are millets, rye, lentil, soya , wheat, oats and corn :)

a loaf costs RM 6.50

served them with ratatouille and topped with...........

cheddar cheese...yummy !

I really love ratatouille and can have them everyday

very tasty and flavorful and lots of goodness in this

dish.... this is my dinner and lots of vitamins and minerals

can be found in this ratatouille :))

Traditional Ratatouille

Ingredients:

1 long purple aubergine

salt for sprinkling

2-3 tbsp olive oil

2 zucchinis, cut into 2cm cubes

1 onion, cut into cubes or sliced

1 red capsicum, seeded and sliced

1 green capsicum, seeded and sliced

3 cloves garlic, chopped

200g tomatoes, peeled and cubed

100g tomato puree or to taste

1 sprig rosmary ( or other herbs)

1 sprig thyme ( or other herbs)

brown sugar to taste

salt and freshly-ground pepper to taste

optional: black lives, saffron, smoked

chillies, sun dried tomatoes

Preparation:

Split the aubergine lengthwise, place in a colander, and sprinkle with salt to draw out the bitterness. Set aside for 30 minutes, drain and cut into 2cm cubes.

Heat the oil in a heavy-bottomed or cast iron pan. Add the aubergine and cook until lightly browned. Remove and set aside. In the same pan, cook the zucchinis the same way.

In the same pan, cook the onion ( add more oil if neccessary) until translucent. Add the red and green capsicums and cook until tender, add garlic, aubergine, zuchinnis, tomato and tomato puree. Cook for 1 minute.

Pluck the rosemary and thyme leaves, and add to the ratatouille. Add optional ingredients, if using. Simmer over low heat for 1 hour.

Alternatively, you can cook it the oven at 180 C for 40 minutes, then at 150 C for another 40 minutes.

Season to taste with sugar, salt and pepper. Remove from heat, allow to cool and refrigerate if not using immediately. The flavors will develop overnight. Serve warm or cold, as a side dish, as a topping or use as a base or flavoring for other recipes.

Enjoy and have a great weekend with ratatouille a french cuisine! :))

Quote for the day

" We must keep these pleasures in proper

perspective; we must indulge them reasonably,

not grossly.....

The savour of good food and good wine

is one of the elements of true civilization,

and no man who embarks upon a fine meal

in that knowledge can rise from it

without thinking something real has been

added to his nature. "

~ Bernard Levin ~

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Ramen Cold Dish

Yesterday I went to one Organic Shop and I had a wonderful insight into some organic stuffs and their goodness. I came home with 2 kilos of 9 grains and some organic ramen mee. So as usual knowing me, I will not just let those organic stuff alone till I have tried them out ! I took out whatever I have left in the fridge and make a delish Ramen Cold Dish. Red capsicum, carrots, fresh italian parsleys and not to be left out..my favourite korean shimeiji....all combined with the cooked ramen ...sprinkle some sesame seeds on them ...chilled them and serve them cold. Yummy if you like it cold. For me , not everything I like chilled except for this dish. I used Kikkoman Teriyaki Honey Sauce and it was a great sauce for this ramen dish! You can have it hot if you do not like it cold :) Japanese eat them cold though :))

Chlorella Ramen from the the organic shop. It has a lot of goodness in it ,so they claimed. They used organic high protein flour, japanese chlorella, seasalt and filter water to make the ramen. Mmmm .....chlorella is good for health..body and brains. Good for Elin ! :))

this is what I found in the fridge drawer and into the wok they go
to make a delightful dish for the ' queen ' Elin :p

look how yummilicious ....appealing to you ?

I can have the whole dish to myself....

the teriyaki honey sauce goes well for this dish

D-E-L-I-C-O-U-S !!!!

Ramen Cold Dish

ingredients:

1 serving of Organic Dried Chlorella Ramen

1 tbsp of olive for the ramen

1 red capsicum - julienned

1/2 carrot - julienned

1/2 pkt of korean shimeiji

3 pips of garlic - chopped

3 sprigs of fresh italian parsley- chopped

1 tbsp of olive oil

1 tbsp of kikkoman teriyaki honey sauce

Preparation :

Cook the ramen in hot water till al dente - rinsed over cold water ,drained and pour 1 tbsp of olive oil onto the ramen and mix well. Leave aside.

Saute garlic in a wok with 1 tbsp of olive oil till fragrant, add in the capsicum, carrot and shimeiji and stir fry till cooked. Add in teriyaki honey sauce and parsley. Dish on to the cooked ramen and lightly stir them together. Chilled in the fridge for 25 minutes and garnish with toasted sesame seeds.

* You can have it hot if you can't stand cold dish :)

Have a nice day !

^_____^

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