Best Homemade Roasted Chicken

Even better than Nandos Peri-peri Roasted Chicken

Authentic Yummy Thai Food

The Thai Box Restaurant in The Hague.

Keukenhof Park

Check out the world's most beautiful spring garden!


Piping hot Netherlands delicacy for less than 1 Euro

Saturday, 1 March 2014

Fabulous Pontian Style Instant Noodle

Instant noodles with ketchup
Instant Noodles Pontian style with egg roll

Tired of breads, perhaps it's time for something different. Let's have instant noodle with some homestyle twist.

This instant noodle recipe is actually originated from my dear aunt who hails from Johor, the Southern part of Peninsular Malaysia. I believe her recipe is inspired by the Pontian style wanton noodle. Unlike the wanton noodle in KL, the so called Pontian style wanton noodle in Johor is tossed in ketchup (or tomato sauce) instead of black soy sauce. Hence, the noodle coated in red looks really appetizing.

The noodles
Pontian style instant noodle in ketchup sauce
Instant noodle in ketchup sauce
For the instant noodle, any type will do as we are not going to use the seasoning, instead we will be preparing our own sauce. The recipe for the sauce is as simple as ABC. All you need are sesame oil, ketchup (tomato sauce), sweet sauce, dash of water, fried shallots and pepper. Mix everything together to form the sauce. Drizzle the sauce over the cooked instant noodles and toss well until all the noodles are well coated. Sprinkle some diced scallions on top of the noodle as the finishing touch.

The egg rolls
Egg roll wrapped with scallions
Egg rolls
It can be pretty boring to have noodle alone. So, I made some egg rolls to go with my Pontain style instant noodle. It is just a simple omelet rolls with fillings of baby Romania lettuce and scallion stripes.

A simple yet complete meal. Yum!!

Sunday, 19 January 2014

Legendary Portuguese Peri Peri Chicken @ Borjadim Lisbon

Borjadim Lisbon Restaurant
I am an undisputed avid fan of Nando's Peri peri chicken back home.It is perfectly normal for me to frequent Nando's at least twice a week. Their famous butterflied flame grilled chicken are marinated in herbs and spices for over 24 hours. Succulent, spicy, irresistible grilled chicken captivated me ever since the first bite.

During my recent travel to Lisbon, the capital city of Portugal, I've made special arrangement to try out the legendary, authentic Portuguese Peri peri chicken at Bojardim Restaurant. Famous for their spit-roasted chickens, Bojardim is also known as Rei dos Frandos or the King of Chickens.

It is not hard to locate Bojardim as it is within walking distance of 'Restauradores' metro station and just a stone throw away from the main road. We were famish when arrived at the restaurant due to the rather long flight and hotel check in process and ordered a whole chicken together with fries and salad as side dish.

Typical of all Lisbon restaurant, you will be offered a selection of starter from bread, dips to cheese. You will not be charged unless you consume any. However, we did find the Pastéis de Bacalhau: salted Cod fish croquette rather interesting and proceed to tried out. It was not bad but could taste better if it was served piping hot.

The whole spring chicken arrived within 20 minutes and luckily was served right out of the grill and split into 4 portions: 2 wings and 2 drumsticks. First taste and this was not what we were expecting at all, the skin of the chicken was rather crispy and salty, while the meat was a tad dry with pretty heavy fowl smell.

Luckily the waiter remind us to brush the chicken with the Peri peri chili oil on the side. Instantly the peri peri sauce worked their magic and transform the dish tremendously. I must warn you that the peri peri sauce was rather spicy with a real Asian type of spiciness kick to it.

In short, we were rather disappointed with this rendition of Peri peri chicken and prefers Nando's version. However, the price of dining at Bojardim was really reasonable and cost around 20 Euros only including 2 drinks. If you are visiting Lisbon and would like to try out the real Portuguese peri peri chicken, do give Borjadim restaurant a try, it is completely different from the Nando's you know back home.

Legendary Portuguese Peri Peri Chicken
Borjadim Lisbon Restaurant
The potent Peri Peri Chilli sauce
Legendary Portugese Roast Chicken Borjadim Lisbon Restaurant
 House salad to balance the protein overload
Borjadim Lisbon Restaurant
 Pastéis de Bacalhau: Salted Cod Croquette
Legendary Portugese Roast Chicken Borjadim Lisbon Restaurant
Another shot of Pastéis de Bacalhau: Salted Cod Croquette
Legendary Portugese Roast Chicken Borjadim Lisbon Restaurant
Another shot of the legendary Portuguese Peri Peri Chicken
Legendary Portugese Roast Chicken
Portuguese bread and cheese starter platter
Borjadim Lisbon Restaurant

Travessa de Santo Antão, 11. Santa Justa.
Baixa. 1150-312 Lisbon
Tel.: 213 427 424



Monday, 30 December 2013

Simple Vegetable Curry Recipe With a Twist

vegetable curry Chinese style
A bowl of simple homemade veggie curry
I have been eating out for the past few days and my vegetable in the fridge were left untouched for almost a week. What to do with all these greens?

Emm ... let's do a pot of vegetable curry since aubergine (also known as brinjal or eggplant), cabbage and carrot are the ideal ingredients for Chinese style vegetable curry. Sounds like a great plan!

Curry paste is no longer an issue for me since I discovered the beauty of prepacked instant curry paste from the Asian grocers. Just follow these quick instructions below, you can enjoy a delicious bowl of homemade veggie curry at home just like me.

1 aubergine (cut into small chunks, with skin intact)
1 carrot (peeled and cut into small chunks) 
4 medium size of potatoes (peeled and cut into small chunks) 
1/4 of a round cabbage
1 pack of instant vegetable curry paste from Asian Home Gourmet
1 liter of water
100ml coconut milk
salt and pepper, to taste
Step 1: Bring the water to boil in a big pot and add in the instant curry paste. Stir well until the paste disolved in the water
Step 2: Add in all the vegetable, salt and pepper. Simmer at medium heat for 45 minutes
Step 3: Reduce the heat and stir in the coconut milk and warm the curry for another 2 minutes

Just a simple 3 steps, the veggie curry is ready to be served.

For a fusion twist, I serve my veggie curry with slices of golden brown toasts fresh from the oven. The curry tastes extremely good, especially the aubergine. It is so flavorful as it soaks up the curry gravy and melts instantly into my mouth. The crispy golden toasts just goes well with the curry gravy. Not overly soggy after dipping into the curry. This is absolutely a great way to enjoy the veggie curry beside having it with plain rice.

Not only the greens do not go on waste, a bowl of spicy hot veggie curry helps to warmth my tummy on the chilled winter evening.

vegetable curry serves with gloden brown toasts
Simple veggie curry serves with slices of golden browned toasts

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