Friday, July 12, 2013

FOOD INSTALLATION #1: Roasted Chicken in Herbs and Lemongrass

I am calling this my 'FOOD INSTALLATION'.

Let us start with some dressed chicken.
But don't forget to pre-heat your oven to 375 degrees first.

Get some lemongrass stalks and leaves. You can cut them or just ball it up. 

Stuff the dressed chicken with lemons, herbs (oregano, basil, the smaller leaves of Spanish oregano), ground black pepper, salt. Give it a rub of lemon, olive oil and some herbs too.

 If you have fresh corn, cut them up and put them around the pan before putting them in the oven. Sprinkle your "food installation" with some lemongrass stalks and cut leaves.

I chose to rub my chicken with some olive oil and fresh milk so the skin will not burn that much.
Cook in your pre-heated oven for 45mins to an hour.

Now, it is ready for eating. 

Note: I cooked this for my nephew's high school graduation. My family loved it and I will try to do it more often when I get back home.




Recipe - Sate Babe

Pending a photo release, here is my take on the famous Sate Babe... Due to the absence of a barbecue grill, I have turned my Sate Babe to CRISPY PORKCHOPS WITH SATE BABE SAUCE 

RECIPE: Crispy Porkchop with Sate Babe Sauce

Marinate your porkchops in soy sauce, a little vinegar,  garlic, brown sugar, ground black pepper, salt. Better to marinate overnight.

Cook your porkchops with its marinade and a little water. Bring it to a slow boil for 15-20minutes or until tender. Then set aside porkchops in another bowl and leave the cooked marinade in the pan. Add at least 1.5 tablespoons of peanut butter. Lower the heat so the peanut butter wont burn. Let it simmer. To make the texture of the sate sauce smoother, I tried putting in milk. It worked.

For the porkchops, fry it in butter or olive oil or a little of both. Fry until golden brown.

Serve the crispy porkchops with a slather of sate babe sauce. Better to serve it hot because there's umay factor for the peanut butter sauce when it gets cold.




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