Caramel Chicken

• 2 tablespoons vegetable oil
• 2½ pounds skin-on, bone-in chicken legs and thighs
• Kosher salt
• 8 garlic cloves, peeled
• ⅓ cup (packed) light brown sugar
• ¼ cup (or more) unseasoned rice vinegar
• 2 slices ¼"-thick slices peeled ginger
• 1 cup low-sodium chicken broth
• ¼ cup reduced-sodium soy sauce
• 2 scallions, thinly sliced
• Cooked white rice (for serving)
• 
  
• Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.
• Return pot to medium-high heat and add ½ cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
• Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.
• Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.
• Recipe by Chris Morocco in http://www.bonappetit.com/

Fried Penne Rigate with Crab Meat

Hi all, this is not Italian (I guess). But I love to cook Italian pasta with Asian twist. I woke up a bit late this morning and just simply throw whatever I can grab from my fridge. So, here we go, a Fried Penne Rigate with Crab Meat for my today's lunch box. 

Ingredients:

3 handful of Penne Rigate
1 handful of crab meat
1 handful of chives
2 handful of chopped cabbage
3 or 4 cloves of garlic, crush it
2 tbsp of olive oil
1 egg
Salt, to taste
Water (optional)

1. Prepare your Penne Rigate as per instruction on the pack.
2. Use a flat cooking pan , add the olive oil and heat it.
3. Add the egg and do it like a scrabble egg and add the garlic.
4. Add the cabbage and crab meat. If its too dry, add a little bit of water
5. Add the ready cooked Penne Rigate and mix all the ingredients together (I slow down the fire at this time)
6. Add the handful of chives (optionally u can us scallion, but I don't really like the smell in my fried pasta) and your meal is ready to be serve. 

Personally, I love the smell of garlic in this fried pasta. You may add mussel or prawn if you have it in your fridge.

Bon appetite !

Baked Dory Fish with Lemon & Greek Brown Rice Salad

What for dinner tonight? How about making this delicious and salad kind of dish called, Baked Dory Fish with Lemon and Greek Brown Rice Salad.

300gm brown rice
1 large red onion, thinly sliced
4 Dory fish fillet
Large handful parsley, roughly chopped
Large handful mint, roughly chopped
85gm olives, quartered
1 cucumber, diced
Salad leave, chopped in large size
300gm cherry tomatoes, halved
1 tbsp olive oil
Juice 1 lemon
Slices of lemon
Pinch of Salt
Grounded black pepper
Dried parsley

1. Cooked the rice following pack instruction, then rinse under cold water and drain thoroughly.
2. Heat the oven at 190 degree celcius, place the slices of lemon on the baking tray and place the fish fillet on top of the lemon. 
3. Pinch some salt, black pepper, and dried parsley on top of each fish fillet and put it in oven for 10 to 15 minutes. 
4. Mixed the remaining ingredient with brown rice and some seasoning. Serve alongside the baked fish fillet.