Beer Chicken (啤酒鸡)

Beer Chicken (啤酒鸡)

Have you ever try or hear of Beer Chicken? And YES you did not read wrongly, the chicken will be cooking with one of ingredient of beer. There was this one day I switched on the television and it was showing one of the Chinese cuisine cooking channel by teaching how to cook Beer Chicken. There were food cook with wine such as lamb, beef. However, Beer Chicken mainly is Chinese food actually although beer is more toward to the western. Moreover, I have tried Butter Chicken, Sweet&Sour Chicken, Cola Chicken but I have never try Beer Chicken before so once I saw the channel I sat down, prepared piece of paper and a pen to mark down the recipe. The recipe just so simple, the marination have 7 ingredients only while the sauce have 5 items. Let's ready for having this simple Beer Chicken instead of drinking only the beer!

Sauce
a) Chopped Onion

b) Chili Flakes - 2 Tablespoons

c) Garlic - 2 Tablespoons

d) Soup such as chicken stock - ½ cup

e) Beer such as Tiger, Carlsberg, Heineken except black beer Guinness - ½ cup







Marination
a) Garlic - 2 Tablespoons

b) Chili Flakes or Dry Chillies - 2 Tablespoons

c) Curry Powder - 1 Teaspoons

d) Salt - 1 Teaspoons

e) Sugar - 2 Tablespoons

f) Flour - 1 Tablespoon

g) Light Soy Sauce - 1 Tablespoon

h) Chicken Thigh or Chicken Breast- 4 pieces


For this recipe I have chosen Carlsberg beer, Chicken Thigh due to tastier and soft. However, Chicken Breast is more healthy so if you want it soft you could braise it.



1. First, debone the chicken thigh so that it is easier for everyone to consume then marination has to be done 2 hours minimum in fridge before cooking. The best is to marinate overnight and piercing the chicken with fork will help it absorbs the spices or manaride.


2. After manarination ready the wok and heat up the oil and take the marinated chicken out from fridge. When the oil heated, fry the chicken pieces until it turns light golden brown. Then drain the oil of chicken and put aside.


3. Next, pour around 2-3 tablespoons of oil to the pan, sauté the onions and garlic, pour in soup and beer then mix in the chilli flakes. Keep stirring then add in some salt and sugar to desire taste.


4. Add in the chicken to the sauce, bring the liquid to boil then reduce the heat to medium-low and simmer uncovered around 20-25 minutes until sauce slightly thickened, chicken become tender.


5. Voilà, there you go!

Let's explore Food Food Food!!!

PICCOLA CAPRESE

For the past 10 days in France, among all the dishes I have tried one of the appetizer I found is the best and I never taste before called Piccola Caprese. I had these from a Italian restaurant at Pizza Pino in Toulousse as we saw crowds around Pizza Pino, menu seem interesting and price is reasonable so we decided to dine-in since long hours of walking.

Piccola Caprese is a type of Italian Salad prepare by Mozzarella, tomatoes, basil and olive oil. Basically, salad for me usually prepare by varieities of vegetables mix well with the salad dressing. However Piccola Caprese is different because it served with fresh Mozzarella accompany well with olive oil, drizzled bit of basil especially the balsamic reduction, it is even simple compare others salad I had tried before yet tasteful. 

While the waiter was delivering Piccola Caprese toward me, from far I saw there were eggs on plates in fact it was the fresh Mozzarella! This type of Mozzarella is different with shredded Mozzarella for pizza. The sour juice that came out from fresh tomatoes match well eating together with the fresh Mozzarella. I can smell milk from the Mozzarella and once put it in mouth it was chewy alike jelly (agar-agar). Moreover, the texture was creamy yet slightly hard which remind me of boiled egg. 

The balsamic reduction gave sweet and sour taste that tasted like enhanced white Trebbiano grapes whereby it concentrated through caramelization. Eating cheese will sometimes feel nauseous even a few spoon but it was enjoyable to have fresh Mozzarella especially with fresh tomatoes, basil, olive oil balance well with balsamic reduction. Overall, this dish knocked me off my chair as the appetizer was incredible by having such a fresh Mozzarella with only fresh tomatoes and balsamic reduction. Eventually, I finished the food without considering my fats and I was so satisfied with my appetizer. 

CANARD à L'ORANGE

Having duck in the part of your dish while visiting France is an obligation that you have to do. Thus I stepped into a restaurant which specialized in duck, named "La Mare aux Carnard" in Toulousse. “The Pond of The Duck”, that’s the meaning of the restaurant name, which make me curious and didn’t think twice to go into the restaurant. 

As I was walking to into the restaurant, I was greeted by the pleasing and alluring aroma, which I guessed it definitely came from their kitchen. Came to my mind that duck meat will always be excellent with any fruity sauce and Voila! They have Carnard à L'orange in their menu, which means the duck with orange sauce. Simple, classic, and perfect!

The waitress came, brought a plate of scrumptious duck leg with its shining sauce and lip-smacking vegetable. It was so gorgeous and salivating until I could feel that my salivary glands kept producing saliva, asking my brain to dictate my hand cutting the toothsome of that duck immediately. 

I directly took my knife and sliced the appealing duck leg in front of my eyes. I closed my eyes and truly enjoy every single bite that I had. I could feel the succulent duck melted in my tongue, as it was so tender. Meanwhile, I could hear the crisp of the duck skin while I was biting it. The orange scent from the perfect consistency of orange sauce hit my throat and accomplished the overall flavor of the meat. The saltiness of the meat diffused well with the sweet and sour of the orange sauce, made my dinner as the most awesome dinner I have ever had in France. The potatoes chips and eggplant were freshly fried and drizzled with a little bit of salt and pepper. Oh Mon Dieu! By the time I ate this dish, I knew that I’m going to miss that dish. This finger licking orange duck was just parfait!

  PANNA COTTA CARAMEL

Panna Cotta is made by simmering the cream, milk and sugar then mixing this with gelatin and letting it cool until set. Cream is always one of the most fattening yet delightful ingredient needed specially for dessert that is why I have chosen Panna Cotta Caramel.

A small teaspoon went into my mouth and it immediately dragged me to heaven! The sensation of my taste buds detected the softness and smoothness of the cream slowly melting along with the flavorsome and it taste exactly as Creme Brulee for me. Before that I was afraid it might be too sweet due to the caramelized sugar in fact the slightly bitterness balanced so well with the sweet dessert. Moreover the caramelized sugar brings the dessert have more texture as it is crisp when bite like having candy.

Do not ever let fattening products stop you from enjoying the fascinating food!!!

How about La Fourchetta Adroite, Albi?

Travel is not only about sightseeing and shopping, as a matter of fact looking for marvellous restaurant for delicious food especially the experience of dine-in restaurants that recommended by the well-known Michelin Company is a MUST! The Michelin Guide has developed over the years to become the benchmark in gourmet dining. These causing an obsession researched guides detail Michelin's selection of the excellent in cuisine and accommodations (Hotel) which help to discover the delectation. During the trip in Toulousse, France, I get to experience one of the restaurant that is under Red Michelin Guide from 2009 until today 2013 called "LA FOURCHETTE ADROITE" opened at Albi. Surprisingly that La Fourchette Adroite is present in consecutive years of Red Michelin Guide as throughout the trip including Paris I observed that the most restaurant presented in 1 or 2 years only. 

LA FOURCHETTE ADROITE is opened on July 7th in year 2007 at Albi. Albi is 85km northeast of Toulouse while the restaurant located at 7, Place de l'archeveche which is easy to catch sight of because it is nearby to the church called Cathedral of Albi, built in 13th century. La Fourchette Adroite serve French cuisine with their specialities of Lunch and Dinner. Therefore their operation hours divide into 2 shifts which between 12pm until 2pm and 7:30pm until 10pm and they are open daily. La Fourchette Adroite also has other services available that includes catering, waiter service, outdoor seating and good for groups. Moreover, this is a loft style restaurant with modern architecture in a historic setting whereby the entrance of the restaurant on your left is sofas with few cushions, a standing lamp by the side and neat arrangement of magazines on the coffee table that shows the sense of relaxation and comforts alike as home. There is also a wine cooler that placed in the wall that save space. While on your right is the perfect entertainment of bar tables then it is straight to all the seats and a stairway up to another dining area. Therefore, La Fourchette Adroite has 3 different areas that are available for the guest to enjoy their dining. Another area is at the small walkway just outside the restaurant that allow you to enjoy the weather.

Apart from the restaurant background, La Fourchetta Adroite served a choice of set menu only which include appetizer, main course and dessert and children menu, there is no ala-carte at all. The most unexpected is you get to choose your own preferable course such as single dish or 2 course with the choice of appetizer and main course only or main course and dessert or full course whereby appetizer, main course and dessert. By that, it able to cut down wastages for guests who afraid the portion is too much or small appetite. Although it is a set menu, there are 3 different tempting selections available for each course that might attract you to order all and try because there is choice with varieties of meats such as either beef, fish or pork while desserts are either cheese with jam, strawberry soup and mille crepe cake. The menu design is so simple just plain white color consists only 2 pages whereby page 1 is lunch and page 2 is dinner set menu. For the beverages they only serve wine and these are produce from Gaillac, The South West, Burgundy, Bordeaux, Provence, Champagne, The Loire Valley and Languedoc Rousillon. On the menu, I noticed there is black ribbons at each edge of the paper due to they often have new menu which is interesting but there was no English menu. However, the waiter were patience when explaining each and every dishes to us. After a clear explanation, I have decided to choose 2 course meal of main course was Pork breast confit, prawns and peas and dessert was Tomme sheep and black cherry jam and a bottle of rose wine among us. While waiting for our meal, all of us enjoyed the cold weather, take pictures of the nice scenery, chit-chatting. 

Before food can be serve, the restaurant provided bread and butter in a small basket while waiting and it can be refill. Finally the meal were served for those who have ordered appetizer, some of us did not order but we still get to taste each other food in order to evaluate the quality of each single dish. The garnish and food presentation were ease to the eyes as the color presence well, arrangement were neat the most important is the portion of each dish totally sufficient as it was not little. Furthermore, the price range of the menu is falls betwen €12 - € 17 which I found it is so reasonable. At first, I assumed price falls around €25++ for restaurant in list of Michelin guide and portion might be small but we all were totally wrong. After enjoyed such wonderful lunch, I was so regret I did not order the full course meal especially the appetizer dishes were all delicious after I had tasted. It is so........WORTH to try with price of € 17 for full course meal and the most mattering much is the quality of the food were all up to standard along with heavenly taste. 

Service is greatly crucial as well regardless the food is delicious yet La Fourchetta Adroite has done an excellent job because they delivered what they promise as part of the Michelin Guide. For my main course prawn is the first food I tried and I was satisfied because it was chewy which mean it is fresh and not overcooked otherwise it will be too soft. For the pork, the sauce balance well with the meat and peas as it was not too salty or lack of taste. After that, once everybody has done with their meal the waiters only will start to clear the cutleries then serve the next meal which represent a respect from French. Therefore the waiters were being aware to each table even though we were dining at outdoor they checked frequently. They also immediately change new cutleries whenever customers have utilized so all the time even table was clean. 

Overall, I do not consider the service slow due to French when having course meal, they always serve the next meal after everyone has done consumed. Moreover, the waiters are skillful especially collecting all the plates and cutleries at once whereby there were total 8 of us in that case the next meal can be served in time as well. Based on my experience, La Fourchetta Adroite has impressed me the most compare to other restaurants that I have dined. Although I did not order any appetizer but I get to try the 3 different choices from friend's ordered and were truly an eye opener for me as all so delicious and it made me wonder whether my main course could over score the appetizer? Eventually, the main course was equally delicious until I could not define how satisfied was I. I was highly pleasing to the taste and smell of my main course Pork breast confit served side dishes of prawn and peas. 

The food was outstanding in its simplicity, you get to choose your own course accompany varieties of wine, service is complete and efficient. All you need is to relax and wait for the delicate food to be served!

TRY MANTOU BEFORE?


Mantou (馒头) is a type of bread or steamed bun that originating in China whereby it is often recognized as the Chinese steamed bun/bread. By how does Mantou invented it started in Romance of the Three Kingdoms, as Mantou was affiliated with the well-known strategist of Zhu Ge Liang 诸葛亮 led the Shu army to against the King of Menghuo of "Nanman (literally mean southern barbarian)" in order to demolish this continuing raid and rebellion. After beat down the barbarian king Meng Huo, Zhu Ge Liang led the army back to Shu however they met a swift running river which is the Lu river attempt not to cross it as it was told that the air and water are deeply malicious. Therefore Zhu Ge Liang was told that in olden days, the barbarians would sacrifice 50 men and throw their heads into the river to please the river God. The genius Zhu Ge Liang definitely did not agree to exude blood anymore so he came up with an idea by making Mantou with flour, ingredients and mould into the 'head-shape' lastly steam it in order to please the river God. That is how the Mantou was called after passed down and slowly distributed to the north. Mantou was literally named as the head of the barbarian: Man 蛮 - Barbarian, Tou 头 - head but it developed gradually into today 馒头.



While Mantou is the chinese diet that literally available everywhere in China which similar of eating toast in the United State. On the other hand, Mantou in Chinese is a staple food in Northern China diet, corresponding to the rice. They are also recognized in the south, yet frequently served as a restaurant dish or street food instead as a staple or home cooking. Meanwhile, Mantou is actually plain with no filling and round. The ingredients include making the plain Mantou are wheat flour, water and leavening agents. However nowadays there are many conversions such as filled with red bean paste that called baozi while there are flavors such as chocolate, panda and so on. As you can see many stores sells different types filling and all these different flavors also manufacture by different company. Except that, not only the Chinese restaurant has the availability of Mantou the Western and Japanese as well such as S.Wine the Western Restaurant at Publika serve the chinese style braised pork belly slices with pickled cucumber, sandwich in steamed flower Mantou while Hakata Ippudo Ramen (一風堂) at Pavilion serve pork bun which also their signature dish that serve slightly same as S.Wine whereby the steamed bun with braised pork and IPPUDO's original sauce. For the Chinese Restaurant, they usually serve by deep-frying the Mantou until it turns golden brown and crispy then dip to the condensed milk before consume.



For the basic plain Mantou recipe is quite simple but techniques might complicated for beginner. The ingredients needed are instant dried yeast, water (make sure the dough not too dry), flour, caster sugar and vegetable oil. First dried yeast has to be dissolve in water with a small bowl. Next, by using the stand mixer to mix all the ingredients in the bowl. For making bread, dough hook should be attached since Mantou is type of bun hook attached to the mixer with low speed and kneading the dough is require until it is smooth about 10 minutes. After that, crumble all the dough together and shape to ball then let it rest for 5 minutes and lay it on a flat tray. Roll out the dough to the size of 7cm x 15 cm rectangle. Then, take one of the long ends and fold up to meet the halfway point. Do the same with the other end. Roll the dough again to the size of 45cm x 25cm rectangle. The surface need to be brush with water in order to avoid stickiness. This time dough need to be roll tightly from the longer edge to form a log and make sure it is super thin and tight so that there are no spaces between the spirals. Next is to cut the dough into specific weight for even sizes then place the dough on parchment paper. Lastly, arrange the Mantou on the steamer about 1 inch apart and rise for about 20 minutes. There you go for the plain yet delicious Mantou.

Petite Restaurant

It was a long long hours, exhausted and tummy start yelling again especially under the cold weather with temperature of 5-10°C at 9 o'clock in the morning. Body system started become weak as hands were freezing, body was shivering, feet slightly cramp after excessive hours of walking. I was actually searching the location of the hotel to check-in as a matter of fact I get lost. However, I passed by a restaurant which is very small with simply vintage theme, some corner of newspapers background, there are 5-6 tables available with 2 and 4 seats each but clean so I stepped in right way along my shooting pain feet. The arrangement of tables and chairs, cutleries settings even the open kitchen were so neat and tidy. I was even impressed especially that little restaurant cannot be underestimate at all due to it handles by one and only person probably the owner herself with apron, prepare and cook food by herself, collect payments by herself. 

Finally I found a spot for me to charge my energy before continue my journey. After I get in the restaurant, I felt so warm and comfortable that I quickly sat, put down all my belongings aside. Due to small restaurant there is only 3-4 choices of breakfast set, it were simple yet filling. I could feel the satisfaction and I need something to feed my rumbling tummy and hot drinks to warm my body. I ordered set 3 that is perfect for my first meal of the day which included scrambled egg, Tender Ham, Lettuce & Salmon with Olive Oil, Homemade Whole Meal Toast, Fresh Potato mix with butter and choice of Coffee for me! I was surrounded with all the fragrant of cooked food but my mind was telling me to be patience while waiting for the meal done. The aroma of melting butter and milk for the scramble eggs with pungent spicy of capsicum that hit my nose. I could taste the freshness as when I bit I get the fascinating crisp greenish & purplish lettuce cupped leaves match perfectly with firmness of salmon with fishy flavor and its slowly melts and gone in my mouth. The sound of "Ding" from the toaster gave a slightly burnt yet comforting smell. From my table, I could hear the sizzle of oil when fried the ham that made my mouth-watering. 

Beyond any doubt, my desire meal had done! The ordinary creamy and shiny texture of scramble egg with rich buttery flavour had amazed my taste bud which is praiseworthy. The perfect seasoned fresh potato tossed with some fresh herbs for a tremendous side dish. The crunchy homemade whole meal toast was extremely enjoyable. Nevertheless, the scent of freshly brewed coffee is the first highlight of the day. When coffee on the way to my table, it smelled was strong, caustic and aromatic, I love it! Hot milky coffee flow gently to my throat, body slowly getting even warm. It was an unexpected excitement by visiting this small restaurant, it was very breezy and insouciant moment accompanied by heavenly meal that made my day! Magnifique!

Why Steamboat outside?

My tummy is always rumbling and crying for meal and satisfying food everyday! Food is part of our life, although we can live without food for probably 3 days than water but people need food for energy, nutrients. Therefore it is one of the most amazing thing to explore food whenever, wherever it is. I come from Kota Kinabalu, Sabah and stay together with some of my friends from home-town as well. Fortunately we have a friend who has own transport in KL therefore we get to taste and explore the well-knowns restaurants or sometimes buy groceries for steamboat or barbecue easily! Last Saturday, me and friends decide for a warm and healty steamboat dinner at home. In that case, 5 of us woke up early to market for fresh meats and vegetable. We were all teenagers which mean it is extremely difficult for us to be awake at 6.30am, however among us without exception a friend called Pwu managed to wake. By the almighty loud screaming of her and irritating best alarm tone had successful annoyed us.

I have been keep wondering how could she has such marvellous patience. Finally, with the speed as bullet train all of us had done preparing in time then ahead to the market. Market, the place of full of spices, ingredients, whereby it is bargain time! Along with I can smells of stale fishes, seafood, all kinds of meats and definitely numerous flies it is sort of stink and slippery actually. Anyway, it is mind-blowing, remarkable activities shopping the market with bunch of friends, young people bargaining even sometimes there were stores try to con us. Altogether negotiate the price with different silly techniques or ideas then walked around comparing the price and quality since these times we were buying for 7 people. After getting the fresh product, our next station is Tesco at Puchong to hunt for more frozen products in pack such as kaisen tofu, sotong balls, crab-sticks and etc. Once I saw my favourite kaisen tofu my tummy start calling, saliva dripping out soon couldn't wait any longer anymore! Eventually, we had spent 5-6 hours of shopping groceries it was time to head home for preparing steamboats condiment.

Condiment and soup were done, it was time for all the HUNGERS start holding the cutleries and fight for steaming their food!

Unfortunately, the pot was not working well that day we had been waiting the soup to be boiled more than half an hour until my favourite kaisen tofu expanded although it cooked still not hot enough. At the end, we decided to just steam the food as many as we can and wait again instead of little by little. However, I was starve until my tummy unhappy and begging for food. After another half an hour food finally cooked I dipped all my food with the soy sauce with chilli but IT WAS TOO SPICY! Ended up 5 of us had choked, because I was the one who prepared the sauces for everyone. We can feel the throat on fire and slightly itchy inside, it made up kept coughing, face turned red then tears started dripped out from eyes, the blood-shocked eyes were so obvious. A friend took us cold water immediately, we kept drinking until bite all the ice to let the tongue numb. During the choked moment, the two friends were laughing at us while helping us out it made us laugh and coughing at the same time. Another friend was wondering is that very spicy so she tried and the funny part was she get choked too, kept calling for water. After awhile we felt better, adjusted the condiment with so much care, tasted it little by little but my friends was afraid to try anymore. It was fun, wonderful and great seeing everyone having such memorable dinner.