Half a chicken, cleaned and pat dry (do not remove the skin)
2 Sunkist oranges (squeeze the juice from 1 1/2 oranges, and slice the remaining half)
2 tbsp chopped fresh rosemary
2 tbsp honey
1 tbsp coarse black peppercorn (another option is 1 tbsp Dijon mustard)
1 tsp salt
1 carrot, cut into chunks
2 potatoes, quartered
1 onion, quartered
Place the chicken in a roasting pan and scatter the carrot, potato and onion chunks all around the chicken. Scatter the orange slices on top the chicken. Mix the orange juice, rosemary, honey, salt and black pepper together in a bowl and stir. Pour all over the chicken. Bake in the oven at 170 or 180 deg C for about 1-1.5 hrs or till chicken is golden brown and the 'juice' has reduced in amount. While roasting, occasionally scoop the juice with a large spoon and 'bathe' over the chicken.
Saturday, June 20, 2009
Friday, June 12, 2009
Friday, June 5, 2009
This is truly my favorite home-fried potato chips learned from my Mom, who was so very fondly known as the pretty, cute, short and fast-walking nyonya lady called Bibik Chwee wherever she went. She used to make this regularly during my school days and I loved it so much, especially the smell of turmeric! Now, I would fry 2-3 large potatos and eat them all by myself. It is so simple and delightfully Bibik Chwee's! Mom, you are so deeply missed and we all love you so very much!
2-3 potatoes, thinly sliced
1.5 tsp ground turmeric
1 tsp salt
Mix turmeric and salt into potatos and let it 'soak' for 10-15 mins. Throw away access water. Heat enough oil in frying pan and fry the potatos till golden brown. Dry on absorbent kitchen towel.