It’s 130am now, and while waiting for my chiffon cake, I’ll post up what i had last Sunday.
Running around every weekends (well till mid June) white getting things organized and planning for the choral event burns my fuel and the way for me to recover … is to cook.
I think I’ve mentioned it before, that cooking is therapeutic for me. Now that explains why am I waiting for my chiffon cake in this crazy hour.
So last Sunday I made 3 dishes. A chicken dish, a seafood dish and a veg dish.
With one induction cooker and an oven. I present you a dinner for two:
Decided to make this dish when I was watching Martin Yan’s show on AFC. He made the chicken version, and since I’ve got some of this lovely squids in the freezer, I have it ‘gong POW sotong’
Hot wok with few dried chillies, then ginger and garlic. Then add the squids in, then add in the sauce mixture of sugar, salt, oyster sauce, vinegar, corn starch, dark soy sauce. Easy right?
Lastly, ‘steamed’ Kampung chicken with wolfberries, ginger and ‘dong quai’ I have it steamed in an oven, covered with foil and a tray of water. Add in some sauce sauce and pepper before serving. Lovely weekend dinner.