chicken, lamb, potatoes, pineapples

slow-cooked chicken with cabbage

cut 2 lemon into 8 smaller pieces each. also cut 2 whole heads of garlic(include skin). chop up 2 half chicken into smaller sections.

arrange chicken and lemons into a bowl. then, sprinkle fresh thyme over the contents and drizzle with olive oil followed by 150ml of white wine. cover bowl with foil and cook for 160 C for 2 hours. after that, remove and put to cooking again for 45 minutes.

to prepare the cabbage, arrange whole cabbage/s (Try not to get too big ones) in a bowl, then pour chicken stock over it followed by drizzle of salt and pepper and olive oil. cover bowl with aluminium foil and cook in same oven as chicken..for the final 20minutes


lamb-sticks (:

first, cut the lamb into small cutlets and trim away unnecessary fat. wrap with plastic film(for cleanliness) and bash it ( with a roller or anything handy!) to loosen the meat.
start to heat up olive oil (not virgin) in preparation to fry the lamb cutlets.
into another container, grate about 10-20g of parmesan cheese and mix it with bread crumb. you can prepare bread crumb by just leaving some slices of bread to dry and then grate or do anything just to crush it. =)
then,beat 2 eggs into another bowl.
the procedure to coat is to first layer the lamb cutlet with egg, then only the mixture of bread crumbs and parmesan cheese. it's now ready to be fried and later goes down into any hungry stomach!

yet another potato salad recipe
cumin, lemon juice, olive oil, onions...and of course, you mix it with potato, cut or mashed.

caramelised pineapple with malibu chocolate

melt these together:
125ml malibu (coconut liquor)
125ml cream
200g chocolate
during the process, squeeze some pineapple juice into the chocolate sauce..give it extra flavour!

you'll need to prepare cut pineapples-on-sticks. soak the (wood) sticks in water to prevent it from catching fire when caramelising sugar.
coat the cut (longitudinally) pineapples with brown sugar and put on barbeque to caramelise.
once done, serve with the chocolate sauce (in individual bowls for hygiene purposes) to be used as a dipping sauce. =)

italian?french?spanish?

this is some simple recipe to prepare rice with prawns ( or prawns with rice, whichever that you fancy)

first, prepare the sauce. you'll need chopped chilli, ginger, garlic and lemon juice. just mix all the ingredients together.
next, poach the prawns. when poaching, add juice from 1/2 of a lemon and some salt.
then, cook the rice(original recipe uses some sort of black coloured rice). once done, use a fork to loosen the rice. mix some of the sauce with the rice, place the prawns, and pour remaining of sauce onto it. =)


some trouffle? recipe

you'll need a huge bowl for this =p
first, spread blueberry jam on slices of bread of sponge cake. layer the bottom of the bowl with these.
next, melt blackberry jam in a pot, throw in blueberries/blackberries and add one lemon's juice. heat till a gooey texture is obtained. this forms the second layer in the bowl.
now, we start preparing the final layer.
step 1. mix 2 egg yolks + 100g sugar + 3-4 spoonful of lemon liquor. whisk the mixture.
step 2. mix the egg white and 100g sugar. whisk the mixture.
for both steps, whisk till slightly fluffy texture.
finally, mix the products of step1 and step2 with 750g mascarpone cheese. the final mixture gives the topmost layer.

once all 3 layers are complete inside the bowl, leave it in the fridge to set, probably overnight. serve as you wish!

$10 milk shake

as seen in Surreal Gourmet

to a bowl of grated chocolate, pour in scalding hot cream and stir gently to form a homogeneous layer of chocolate. then, add vanilla ice cream to the chocolate, blend slightly before adding raspberry liquor (framboise liqueur... Chambord is a popular brand). blend all the ingredients till smooth like milk shake :p

to serve, add a rasperry to the drinking straw and garnish with a mint leaf and sprinkle some chocolate crumbs.