Saturday, July 18, 2009 9:18 AM
Since my daughter's maid left, I had to cook for the kids. Yesterday I cooked one simple dish, pig's stomach soup forgotten to buy ba guo (my favourite) , baked salmon marinade with mixed herbs and salt and sambal asparagus. Only I hope they liked it. Luckily they finished nearly all. I don't like my food to go wasted.
SUPERIOR ROSE BUD CHICKEN from (Yum Yum Magazine)
Ingredients:
1 chicken, about 1.5kg
STOCK:
3000ml water
100ml light soya sauce
2 tbsp sugar, 1 tbsp salt.
2 tbsp dried rose bud
3 cm ginger
1 onion
3 pips garlic
METHOD:
1. Bring stock to boil. Put in chicken and cook for 5 minutes. Remove from heat and rest for 20 minutes.
2. Bring stock to boil again. Remove from heat and leave to cool.
The next time I will take out the stock to make the sauce.
I thought they liked the salmon baked medium raw as they liked Japanese food. Children don't like the partially cooked chicken. Luckily this recipe is fully cooked. I had to adjust to their likings.