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chick-ken marsala


One of my favorite things to eat for lunch on a sunny day is Chicken Marsala. Normally I'll have it with crispy salted fries because they bring me to another sexy universe when dipped in the Marsala sauce. But today, I can't be bothered to get messy frying potatoes, so I toasted some toast instead. Equally awesome, but really, who am I kidding, toasty toasts won't triumph sexy fries. Especially the crispy shoestring ones deep fried in duck fat. Fvck me. Could have gotten to Macdonald's to get some at least LOL.


I used chicken boobs today, they were nice and juicy. I would prefer marinated chicken legs though. Chicken boobs are great, but they have to be thoroughly massaged to tenderness. Slow and steady. Chicken legs well, they are tender already, you'd just need to cook them properly. If you're attempting to make this, use the legs, unless you like massaging chicken boobs for some reason LOL.

The Recipe
400g Chicken Breasts or Legs, deboned
1 tbsp Italian Seasoning
3 small Shallots, chopped
150g White Button Mushrooms, sliced
1 cup Marsala/Sherry Wine
1.5 cups Chicken Stock
3 tbsp Cold Unsalted Butter
Olive Oil
Salt and Pepper

1. Season your chicken really well. On a hot pan, add a little olive oil and 1 tbsp of butter. Sear chicken for 5 mins and side, until nice and brown. Set aside on a plate.
2. In the same pan, saute shallots. Add a pinch of salt and Italian seasoning. Add mushrooms and another pinch of salt. Saute 5 mins until mushrooms starts to shrink.
3. Add Marsala and deglaze. Allow alcohol to evaporate. About 5-7 mins. Add chicken stock and simmer for 10-15 mins until sauce thickens. If it's still too watery, mix 1 tbsp of cornstarch into 2 tbsp of water and add it in.
4. Add in chicken and coat with sauce. Simmer for a further 5 mins. Turn off the heat and add in the remaining 2 tbsp of cold butter and stir it into the sauce. Season and serve with toasty toast or fries :D
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the best char siu fan


I've been busy lately, but today I made a point to post the all amazing char siu recipe I made last week. I've had my fair share of char siu in Singapore, but something is always lacking. I cannot be bothered to search for the char siu that will satisfy what I want, that is why I made it myself.

I am sharing with you this recipe now. You may love it, or you may not think it is the best, because opinions and tastebuds vary. But you will be surprised to find how easy this is to make, so hey, why not? Give it a try. If you like it, then stay tuned for more awesome recipes. Otherwise, stay tuned for new recipes that you might just like. It's a win win situation here, as long as you stay tuned :D.

To me, this is the best char siu recipe ever. It is succulent, sweet, savoury, fresh and I absolutely can't have just one slice. I go with a plate of hot steaming rice to mop up the sauces.

Without further ado,

The Recipe
500g Pork Tenderloin or Shoulder

1 clove of Garlic, crushed
2 slices of Ginger
1 tbsp of Chinese Rice Wine
3 tbsp Hoisin Sauce
3 tsp Kikoman Soy
3/4 cup of Sugar
a pinch of 5 Spice Powder
a pinch of White Pepper

Shiny Glaze:
Equal portions of Dark Sweet Soy Sauce, Honey and Vegetable Oil. I make about 2 tbsps of each.

1. Combine marinate ingredients in a ziplock bag and toss in your pork cuts. Shake well and marinate in the fridge. Overnight if possible or at least a few hours.

2. Wrap a baking tray with foil(unless you like it messy). Lay marinated pork cuts and bake in a 220C preheated oven for 15-20 mins. Remove from oven.


3. Apply glaze on the pork cuts and finish it off in a hot grill, hot toaster oven or feel free to brulee for a further 10-15mins until shiny.

4. Allow it to rest for 5-10mins, slice it up and serve with hot rice or noodles.
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