Western Lunch Delight

I was bored to eat out one day, so I got myself to the supermarket and purchase ingredients for a western lunch.

The ingredients

Four potatoes

Cooking oil

Nestle full cream milk

Kentucky all purpose flour

Ayamas Frankfurters

Two table spoons of butter

Four pieces of cut chicken

Meaty's Streaky Bacon

Some salt

3 Egg(minus the yolks)
Some pepper to taste

Peeled the skin of the potatoes

 Cooked it in a pot. To know if the potatoes are cook, get a fork and pierce it through each of the potatoes. If it goes through all the way, it is cooked.

While waiting for the potatoes to get cooked. get the eggs and separate the egg white from the yolk. Do not throw the yolks as it can be used later.

To coat the chicken pieces, dip the chicken first into the egg white, then coat them with the Kentucky all purpose flour.

See, its fully coated.

Make sure the oil is super hot before the chicken pieces is fried.

Done!!

It suppose to be like that when it is cooked. The bigger the chicken pieces are the longer it should be fried. Just follow your instinct when you cook stuff.

For the mash potatoes, you need a pinch of salt to taste, some butter and full cream milk.

While it is still hot, used a masher and mash the potatoes till you get a smooth consistency.

 Add in some butter, then some full cream milk, salt to taste and also some pepper.

 It should look like this, smooth and velvety.

Get your favourite streaky bacon 

 some sausage

and also the yolks that were not use for the frying of the chickens.
Get a pan and fry them all up.

Assemble the chickens, sausages, fried egg yolks and bacon into a plate, while the mash potatoes in a bowl. Enjoy.

P.S. If you notice I don't not have a specific time order to cook all the stuff mentioned here. It's all about following your instinct or gut intuition. All the best and hope you enjoy the recipe.

Spaghetti Meatball recipe( Simplified)

Spaghetti Meatball Simplified recipe

Ingredients:

• Prego Roasted Garlie Parmesan( Brand of sauce optional)
• 4 tomatoes( Amount of tomatoes optional)

• Arbell spaghetti( Brand Optional)
• Some salt

• Pre-package beef balls( Preferably freshly grinded one is the best but due to time constraint, got the pre-package one)
• Cooking oil.

Instructions:

Step 1)

Cut up the tomatoes into cube sizes. It doesn't need to be cut in proportion. I love my food with texture, so the dicing do not need to be perfect.

Step 2)

Get a pot and put in your desired amount of spaghetti noodles that you want to eat. Remember to season the water well with salt so that your spaghetti wouldn't be bland in taste. How much of salt you put into the pot of water is optional. (cooking time about 7-8 minutes).Toss the spaghetti out of its water and leave it aside.

Step 3)

Next get a frying pan and put some oil on it. Get the meatball on it and brown it a little. Do not cook it thoroughly as you will need to merge it with the sauce later. You wouldn't want to eat rubbery pieces of meatballs. When it is browned a little, put the meatballs aside. (cooking time: 3-4 minutes or more depending on the size of the meatballs).

 Step 4)

After that, merge  the Prego garlic parmesan sauce, meatballs and the diced tomatoes into the pot. You can alter the thickness of the sauce by adding more water. The more water it is, the more sauce you will get.( cooking time about 8-10 minutes). Add some salt to taste.

Step 5)

   

Get the cooked spaghetti and add the meatballs with the sauce.

Enjoy this simple spaghetti recipe.

P.S: Thanks to a buddy of mine who had helped in the kitchen.

He who shall not be and not wanting to be named

what is duck confit

taken from wikipedia

Duck confit (French: confit de canard) is a French dish made with the leg of the duck. While it is made across France, it is seen as a speciality of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat.

To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, then covered and refrigerated for up to 36 hours. Salt curing the meat acts as a preservative.

Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (170 – 275 Fahrenheit/ 76 - 135 degrees Celsius). The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours.

The meat and fat are then removed from the oven and left to cool. When cool, the meat can be transferred to a canning jar or other container and completely submerged in the fat. A sealed jar of duck confit may be kept in the refrigerator for up to six months, or several weeks if kept in a reusable plastic container. To maximise preservation if canning, the fat should top the meat by at least one inch. The cooking fat acts as both a seal and preservative and results in a very rich taste. Skipping the salt curing stage greatly reduces the shelf life of the confit.

Confit is also sold in cans, which can be kept for several years. The flavourful fat from the confit may also be used in many other ways, as a frying medium for sautéed vegetables (e.g., green beans and garlic, wild or cultivated mushrooms), savory toasts, scrambled eggs or omelettes, and as an addition to shortcrust paste for tarts and quiches.

A classic recipe is to fry or grill the legs in a bit of the fat until they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit is called pommes de terre à la sarladaise. Another accompaniment is red cabbage slow-braised with apples and red wine.

Duck confit is also a traditional ingredient in many versions of cassoulet.

random recipe: Sardine with pickled ginger on bread

Ingredients:

1. 1 can of sardine
2. Pickled ginger
3. A loaf of bread of your choice

First open the can of sardine

Mash the sardine into a pulp.

 

Put it in a container and let for in to chilled in the fridge overnight(this is step is optional and can be skipped) 

Assemble the bread together with the sardine and add some slices of pickled ginger for added texture and taste.

Ready to be nom-ed ??? LOL

cook rice, old school way

3 steps to a cook rice in a pot a oppose to cooking it in an electric rice cooker

1) Slow medium fire is required. Rice according to your measurement and dietary requirements.

2)Secondly, bring it to a boil and keep stirring the rice to avoid the rice being stuck to the pot

3)Third and lastly, keep stirring and give it a taste a bit to see if the rice is ready to be eaten. Add more water if the rice needs to be more softer in texture. It ready to be eaten.

p.s. Remember to clean the rice a few times before cooking it. This is to clean off any unwanted residue.

Bacon Explosion: The BBQ Sausage Recipe of all Recipes

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Bacon Explosion: The BBQ Sausage Recipe of all Recipes

one word for it:

EPIC!!!!!