Orange Glazed Lamb Chop

this is one of the most enjoyable and satisfying meals i've had since i came here. i'm gonna go get more lamb chops. it's much cheaper than beef and sooo easy to cook. this time, i can savely say that the lamb chops are cooked to perfection. definitely beats any lamb chops i've tried in restaurants...

Ingredients:
2 lamb chops
1 1/2 tsp garlic powder
or 2 tsp mashed garlic
Salt & pepper
3 tbsp vegetable oil
3 tbsp honey or maple syrup
1/2 cup orange juice

Directions:
Season the lamb chops with garlic, salt and pepper. On a large frying pan, heat the oil and lay the lamb chops without overlapping. Fry for 6 minutes on medium-high heat. Turn the lamb chops over and fry for another 5 minutes. Transfer the lamb to a warm plate and keep it warm while we make the glaze. In a small bowl, mix together the honey and orange juice. Pour it into the pan and turn up the heat to high. Boil uncovered (about 5 minutes) until the sauce is reduced to half and the sauce thickens (it becomes very bubbly, and the bubbles have a brownish coating and doesen't break that easily). Pour the orange glaze over the lamb and serve with potatoes.

Tips & Hints:
* For lamb chops, chose loin, ribs, sirloin or blade chops. Make sure the cut is at least 1 inch thick.
* The garlic gets rid of the strong lamb flavor that many throws many people off of lamb.
* When frying the lamb, once you've laid the lamb on the pan, DO NOT MOVE IT. The heat and oil will caramelize the lamb creating a layer of crust preventing the juices of the lamb from leaking out.
* The 5 minutes sitting time (while you're making the glaze) allows the internal temperature to cook the center of the lamb chop without overcooking the sides.
* To health conscious people, please do not trim off the fat of the lamb chops before cooking. We need the fat there as it gives a smoky flavor. Animal lard, including butter, have a low smoke point, which is the temperature when the heat starts breaking down the fat, releasing smoke in the process. You may discard the fat when u're eating the chops.
* Works great on steak as well.
* Alternatively, one can use Chicken instead of lamb for this recipe. Depending on the thickness of your cut of chicken, reduce the cooking time by about 2-3 minutes.

i miss my photographers...

they're back in malaysia, hence, no pics for my food. if anyone tries these recipes, please take pretty pictures of it and send it to me, i'll post it up on this blog. thousand appologies and many thanks in advance for the pictures...

oh, and it's turkey day today... Happy Thanksgiving!

Microwave Chicken Rice

Ingredients:
1/3 cup rice, rinsed
2/3 cup water
1 whole chicken leg
1 tsp garlic powder
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
salt & pepper
3 tbsp spring onions, finely chopped

Directions:
1. De-bone the chicken leg and cut it into long strips. Marinade it with salt and pepper, garlic powder, soy sauce, oyster sauce and sesame oil for 10-15 minutes.
2. In a large Tupperware, microwave the rice and water uncovered for 9 minutes.
3. Stir the rice and add in the marinated chicken strips. Cover and microwave it for 4 minutes.
4. Stir the rice again and microwave it for another 2 minutes.
5. Remove from the microwave and let stand for 5 minutes.
6. Mix in the spring onions and serve.

* use jasmine rice
* coz i live in a dorm, and microwaving is the easiest way to cook food, hence this recipe...

Baked Oregano Fries

Ingredients:
3 large potatoes, scrubbed clean and cut into 1 cm cube sticks
3 frankfurters, cut into 0.5 cm diagonal slices
1 large onions, cut into thick slices
½ bulb garlic, cut into thick slices
2 tbsp dried oregano
1 tbsp dried basil
2 tsp salt
1 tsp pepper
5 tbsp olive oil
1 tsp extra salt

Directions:
Place the potatoes into a large pot and fill with enough water to cover over the potatoes. Add the extra salt and place the pot over high heat to bring it to boil. Once boiling, reduce heat and let simmer for 10 minutes, stirring once half way through. Remove from heat and strain. Preheat the oven to 400F. On a large baking tray, mix well the strained potatoes with the rest of the ingredients, except the frankfurters. Bake for 10 minutes. Add the frankfurters and mix well before returning it to the oven for another 5 minutes. Remove from heat and let stand for 5-10 minutes before serving.

* Frankfurters: a.k.a. sausages (to Malaysians), and a.k.a. hotdogs (to Americans)

* For a vegetarian fare, just leave out the franks, but still remember to toss the potatoes 5 minutes before it's done.

* Alternatively, use 1 tbsp of grounded dried rosemary instead of the oregano and basil

* Serve with roast chicken, roast turkey, grilled fish... etc. etc. etc.

Cantonese Pork Porridge / Congee

Porridge Ingredients:
¼ cup long grain white rice
2 cups chicken broth
2 cups water
3 shallots, finely chopped
2 cloves garlic, finely chopped
2 tbsp vegetable oil
1 tbsp sesame oil
1 egg, lightly beaten
¼ tsp salt

Minced Pork Ingredients:
½ cup minced pork
2 shallots, extra, finely chopped
2 cloves garlic, extra, finely chopped
2 tbsp oyster sauce
3 tbsp soy sauce
2 tsp sesame oil, extra
1 tbsp corn starch
1 tbsp finely chopped coriander
Pepper

Directions:

1. Rinse the rice with water twice, pouring away excess liquids. Then in a bowl, add some water from the 2 cups in the recipe, just enough to cover over the rice. Let sit for 5 minutes.

2. In a nonstick pot, heat the vegetable oil and fry the shallots for 5 minutes. Add the sesame oil and garlic and fry for another minute or until the garlic becomes aromatic.

3. Turn the stove on to high heat and add the rice into the pot, including the liquids. Stir fry it until the liquid is almost completely evaporated.

4. Pour in 2 cups of chicken broth and the remaining water. Add the salt and place a lid over the pot and bring it to boil. Once boiling, reduce to medium heat and let it simmer for 1 1/2 hour. Don’t forget to stir it every 5 to 10 minutes, stirring more frequently as it nears the 1 ½ hour mark.

5. While waiting for the porridge to cook, prepare the minced pork by mixing all the ingredients together. Separate the minced pork into half teaspoon sized balls and place them on a large oiled plate.

6. When the 1 ½ hour is up, use a tablespoon and gently slide the minced pork one by one into the simmering porridge, stirring the porridge occasionally to avoid letting the pork stick together. Let simmer for another 5 minutes.

7. Pour the lightly beaten egg over the porridge, and stir the porridge 3 to 4 times, pausing for 30 seconds or so before mixing it evenly. Let it simmer for another minute before removing it from the heat.

8. Divide the porridge into 2 bowls. Serve to taste with pepper, soy sauce, fried garlic oil, sesame oil, roughly chopped coriander, and finely chopped spring onions.

* * * * * * *

* for anyone living in america, please use thai jasmine rice. dont use yellow or brown rice, it doesnt have the same flavor. look for Thai Kitchen brand's select harvest jasmine rice.

** yes it takes a long time to make this but it's worth the time and effort. since u have to stay in the kitchen to watch over and stir the porridge, best thing to do is to use the time to prepare other food stuff, like marinating beef or chicken and pack it seperately so u can easily defrost the portions u want and cook it when u're hungry.