Homy Food, Spicy Chicken and FriendsPosted: August 4, 2012
This is my fourth week. One of the best part of living alone is improving your cooking ability, I guess. It is said there are sooo many places offer yummy foods to eat in Melbourne as it is one of the attraction of this city. The problem is, firstly I can’t go out or buy meal outside everyday, it will cause a lot of expense, secondly, I want to eat rice and the foods that I couldn’t find easily here. Sometimes I find rice that isn’t cooked well or different with my expectation. I don’t use to eat sandwich or bread to sate mmyself. I need rice. Give me hot rice and sambal (Indonesian chili sauce) then I can survive. I’m so Indonesian.
These 3 or 4 days I am craving to eat spicy foods! I can’t find any foods that can meet my spiciness expectation here. Even I have tried some spicy foods here like Indian, Korean and Shi Zhuan cuisine but I miss Indonesian food so bad. Yesterday I decided to cook (again) and I already bought a bottle of table salt for cooking :p No more sugar added for savory foods! I made spicy chicken, sambal and sauteed vegetable, which are soooo homemade. I always enjoy my cooking time even though I am not a good cook, but I try to.
The ingredients :
- boneless-skinless chicken breast – cut into long strips
- salt and pepper – my weapon for every savory dish I make
- lemon juice
- minced garlic and oil
- chili flakes
- real minced red chili
- small hump of bok choy
- white rice
The Simple and Fun Steps :
- Cook the rice (I used frying pan for cooking the rice because the rice cooker used by my housemate) Surprisingly, the rice cooked well. I just put washed rice, the right amount of water and cover the pan with a wide plate yeah since I have limited cooking utensils here. Hahahaha.
- While cooking the rice, I marinated the chicken strips with salt, pepper, chili flakes, a bit of lemon juice, minced chili and garlic. Then just leave it as I need to do something else.
- For the chili sauce or called “sambal” in Indonesian, I pre-heated the pan then put garlic and oil first. After smelling the aromatic garlic, I added minced red chili, added salt and a bit of lemon juice. Be careful of the amount of the lemon juice because its strong sourness possibly ruin your food.
- Fried the chicken for 3-5 minutes or until the color turning into golden and the outer side has reached desirable crisp.
- Last step, I sauteed the bok choy with garlic and slight chicken stock.
- Serve the spicy chicken, sauteed bok choy with chilli sauce and warm rice.
Anyway, I am a big fan of garlic because it can strengthen the smell and taste of foods.The final result of my dish, honestly I didn’t satisfied by the spiciness level of my cook. I want it to be more and more spicy T_T. But I enjoyed my dinner a lot especially for the homy-feeling the food brought.