Food related emo

There are stupids and then there are people who can’t even use a smartphone giving tech advice.



I cooked! Although it was a tried and tested dish and I have cooked it dozens of times, am happy I got my hands dirty.

# – Herbed roast chicken and buttered peas. Recipe here.

I really miss cooking :(

I miss being in my kitchen, my sanctuary. Putting different ingredients together and watching them transform in delicious food. Documenting my journey and experiments.

I love what I am doing but I wish I had more time and energy for making food.

Well, slowly but surely.

Recipe for Classic American Southern Creamed Chicken

I have a recipe book called The Complete Southern Cookbook which I have been dying to use since I got it several months ago. I kept delaying its christening because we haven’t bought a deep fat fryer yet. I mean what’s the point of attempting any soul food if I don’t have no deep fat fryer!?

But alas, our search for a deep fat fryer that’s not in puke beige plastic has not been successful. Couldn’t wait no more, so I poured through the book to find something that didn’t need deep frying. Classic Creamed Chicken. Perfect.

# – Classic southern creamed chicken.

The ingredients:

  • 2 tablespoon of butter
  • 1 can of button mushrooms, sliced
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1/4 cup of dry white wine
  • 500 grams of skinless chicken breasts, cut into large dice
  • 1 teaspoon of salt
  • 3/4 teaspoon of black pepper
  • 1/2 teaspoon of paprika
  • 1 can of cream of mushroom soup
  • 220 grams of sour cream (I substituted with yogurt though, healthier & cheaper :D)
  • # – First, open the can of cream of mushroom soup and pour into the sour cream (or yogurt in my case).

    # – Whisk until combined. Then, set aside.

    # – Melt the two tablespoon of butter in a large pan.

    # – Add the mushroom, onions and garlic into the butter and fry until fragrant.

    # – Pour in the diced chicken.

    # – Followed by the white wine.

    # – Add salt, black pepper and paprika. Stir well.

    # – Lastly, pour in the creamed of mushroom soup + yogurt mixture.

    # – Stir until combined and simmer for 5-6 minutes more.

    # – Classic southern creamed chicken, DONE! Serve with homemade cornbread or toasts if you want.

    Creamy, delicious and addictive. Definitely soul food! Will post up the recipe for homemade cornbread soon, it’s really easy to make and goes so well with the creamed chicken.

    Happy cooking!

    Fool-proof herb roast chicken recipe.

    If I have to name one blogger that inspired me to cook and share recipes on my blog, it would be The Pioneer Woman. For one whole year prior to moving into our current home, I read her blog every single day and fantasized about cooking and making delicious, wholesome food.

    She’s the reason why I enjoy cooking so much, her step-by-step pictures make cooking so much less daunting and accessible to someone like me, who had never cooked anything beyond frying an egg. She is an amazing woman; a wonderful mother, wife, a wordsmith, a brilliant photographer and of course, an amazing cook! I’d be happy to be able to achieve 1/10 of what she has.

    (Btw, she also has a dog named Charlie! Teeheehee)

    So anyway, I found this fool proof herb roast chicken recipe from her. It has become my fallback recipe for whenever I have no idea what to cook but would like something with a bit of a flair…I’d make this roast chicken. It’s ridiculously easy to prepare & cook and tastes perfect.

    # – Fool-proof herb roast chicken.

    The ingredients:

  • 1 whole chicken about 1.3kg, cleaned & gutted
  • 1 onion, quartered
  • 4 cloves of garlic
  • 1 lemon, halved
  • 1 handful of 3 different herbs, dry or fresh (I used sage, basil and chervil)
  • 60 ml of cooking oil (I used grapeseed oil)
  • Salt & Pepper
  • # – First, clean and pat the chicken dry with paper towels. This step is important to get crispy chicken skin.

    # – Then, rub salt all over the chicken as well as the cavity.

    # – Stuff the cavity of the chicken with the quartered onion, garlic and lemon. Don’t overstuff the cavity or the chicken won’t cook evenly. Set chicken aside.

    # – Next, chop up all the herbs finely.

    # – Put the chopped herbs in a bowl and pour in the cooking oil.

    # – Season the herbs with salt and pepper. Stir to mix.

    # – Now, massage the herb oil all over the chicken. Don’t pour in all the oil, the objective is just to get the herbs sticking to the skin. If there’s any leftover herb, feel free to stuff them into the cavity.

    # – Stick it into a pre-heated oven at 230 degrees celcius for 1 hour to 1 hour 15 minutes.

    # – Herb roast chicken, DONE!

    # – Lift the chicken out from the pool of chicken fat & serve with assortment of roast vegetables.

    # – Crispy skin and juicy, aromatic flesh. Yums.

    If you’ve always been afraid to roast a whole chicken, I can understand how daunting it must be. However, this recipe seriously changed my perceptions and I hope it would yours too.