Hari ini, tiba-tiba saya terasa macam nak masak la pulak. To Do or Not To Do? That is the question to be asked. Haha. Tapi saya rasa bila balik rumah malam je saya dah pancit and plus sungguh la kenyang sebab buka puasa. Nevermind la, next time je la saya masak bila time bukan bulan puasa and bila tak letih. Hihi. Lambat lagi la tu. This is what I plan to do cook actually (ni la akibatnya duk tengok channel 706 kat Astro):
- Classic Mashed Potato
- Coleslaw
- Sticky-Honey Soy Chicken Wings
Everything sounds so delicious right now. Haha. Biasa la tu bila saya semangat nak buat itu semua.
For classic mashed potato:
Ingredients:
- 800g coliban potatoes
- 40g butter, chopped
- 1/3 cup hot milk (see note)
- extra butter (to serve)
Method:
- Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20mins or until very tender but not falling apart.
- Drain potatoes well. Return to saucepan over low heat. Shake pan gently until remaining water evaporates. Using a potato masher, roughly mash potatoes.
- Add butter and hot milk to potatoes. Beat with a wooden spoon until fluffy. Season with salt & pepper. Serve topped with extra butter and salt & pepper.
Note:
To heat milk, pour into a microwave-safe jug/cup. Heat, uncovered for 1 to 2 minutes on HIGH power or until hot.
For coleslaw:
Ingredients:
- 1 head cabbage (finely chopped)
- 2 carrots (finely chopped)
- 2 tablespoons finely chopped onion
- 1/2 cup mayonnaise
- 1/3 cup white sugar
- 1/4 milk
- 1/4 buttermilk
- 2 tablespoons lemon juice
- 2 tablespoons distilled white vinegar (substitute with lemon or lime juice)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Method:
- Mix cabbage, carrots and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and black pepper in a separate bowl until smooth and the sugar has dissolved.
- Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours ( the longer the better). Mix again before serving.
Sticky-Honey Soy Chicken Wings
Ingredients:
- 2 pounds chicken wings
- 1 cup low sodium soy sauce
- 1 tbs grated fresh ginger
- 2 tbs chopped fresh cilantro leaves
- 2 cloves garlic, minced
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
- 2 tbs E-V-O-O
- 2 tbs butter
- 1/2 cup honey
- sesame seeds (for garnish)
Method:
- Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic and lemon juice. Toss to well to coat; marinate, refrigerated for 2 hours.
- Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the E-V-O-O. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.
Sources:
http://www.foodnetwork.com/recipes/tyler-florence/sticky-honey-soy-chicken-wings-recipe/index.html
http://www.taste.com.au/recipes/7752/classic+mashed+potato
http://allrecipes.com/recipe/nanas-southern-coleslaw/detail.aspx
http://www.ehow.com/list_6466053_substitutes-distilled-white-vinegar.html#page=2
