Roast Chicken Drumsticks

Decided to roast some drumsticks and vegetables today.

First to marinate the drumsticks with some rosemary leaves and Masterfoods Roast Chicken Seasoning and some salt. Just rub onto the drumsticks. Best result is to make some cuts on the drumstick and marinate for at least three hours or so.

I decided to boil the carrots and potatoes first and roast together with the drumsticks, otherwise the vegetables will be very dry and hard. Use a fork to poke the carrots and potatoes to test for the softness or to your preferred texture.

Roast the drumstick at 220 degrees celsius for about 30 mintues and then change to 190 degrees celsius for another 15 minutes.

I got the recipe inspiration from annieliciousfood's blog.

Singapore Food Trail - Lunch

Yesterday, went to Singapore Food Trail at Singapore Flyer to have lunch with my childhood friend. This is the second time I been to here for lunch.

Decided to try the food at the BBQ stall. Above is the photo of stingray with sambal.

Fried Chicken wings with shrimp paste - found it to be too salty.

Long Beans with hei bee hiam/spicy dried shrimp sambal

Bird nests drinks served in traditional tin mug

Ice ball popular during my childhood make a comeback, is actually like kachang but shaped into a ball

Fried Flat Hokkien Mee

Fried this hokkien flat mee was really yummy, family loves them.

Got this packet of FLAT hokkien mee (not the round type of yellow mee) from NTUC Supermarket. Was about 450 gm served two people only.

You can use any ingredients, I used some fish cakes, prawns,one teaspoon of minced garlic, one packet of the flat hokkien mee. For the sauce - I used 1 tablespoon light soya sauce, 1 tablespoon dark soya sauce, 3 to 4 tablespoon of ketchup, 2 teaspoon of Glory Nonya Sambal Chilli (lesser if you prefer less spicy).

This is how the flat hokkien mee look like after removing from the bag. (see the above photo)

Firstly, wash the hokkien mee and boil one pot of water. When the water boiled, off the flame and add in the mee to blanch them.

Then add some oil in a wok, fry the garlic till fragrant and add in the prawns and fishcake. Fry till almost cooked, then use a strainer to scoop the mee from the pot and transfer to the wok. Add in the sauce and mix them evenly together with the ingredients.

The mee cooked very fast and served hot on a nice plate.

This portion served two people only unless you are a great eater then served one lol.

Rendang Chicken

Nowadays easy to cook with all these ready sauces. Although sometimes I wish I could grind my own ingredients, I always have extra fresh ingredients and spices,etc left over and dont know what to do with them lol. So these ready sauces really solves my problem.

I bought the Instant Rendang Paste (Sheen Supply Brand) from NTUC Supermarket(Cold Section), was to cook rendang chicken with it.

Was pretty easy to cook it cause the instructions behind the packet was easy to understand.

I used only half chicken (about 640 gm instead of whole chicken) cause I wanted to add some potatoes to it, 100 gm coconut milk (I used kara brand), 100 gm coconut shred (easily available in NTUC Supermarket-Cold Section)

I added some onions and tomatoes (optional)

Firstly, I dry fry the coconut shred till brown and set aside.

Heat some oil in the wok and stir fry the onion till fragrant and add the rendang paste. Stir fry till fragrant and add the chicken meat and potatoes, fry them for about 5 mintues.

Add about 500 to 600 ml of water and let it boil.

On boiling add the coconut milk and let it boil and simmer for about 30 to 40 minutes.

When the gravy is thicken and potatoes soft, I scoop a small portion of the gravy and potatoes up in a bowl, cause my sons love to have some gravy to go with his rice. (This is step is optional if you do not add potatoes.)

Add the coconut shreds and mix together with the chicken till the gravy dried up.

Served hot with rice - yummy.