BoatWind - Sangria

The last time we had this - a whole jug, Wind almost pengsan cos it was too 'kang' for her. That was the real stuff in Barcelona last year.

Then, while going through the latest deals from Sainsbury, we saw.....

Sangria #1.

Sangria #2.

We immediately went to get a bottle. Funny enough, it was placed with the rest of the Spanish red wines.

Soon, memories of the defeat to Snagria came flashing back. Wind asked "How aa? Still want?" :D What the heck, let's do it! But this time we are gonna mix it with something else....

Cloudy lemonade.

Cloudy lemonade should do the trick :). Atleast that's what we thought, and it sure did.

Sangria with cloudy lemonade.

The result was one word...SYIOK! It was surprisingly refreshing. Totally different experience from when we last had it. Wind was downing it like water :D.

BoatWind - Curry Wedges

Oh no....still loads of potatoes left. Apa macam? A problem with buying potatoes here if you want your hard earned money to be worth something; that is to buy a bag of potatoes :E It's really hard to finish up a bag of potatoes with just the 2 of us :D

Okla...time to be creative else those stuff that are growing out of the potatoes will grow into something else :D



Potato wedges nicely cut :)

Couldn't be bothered boiling it so went for the quick way to soften the wedges, the microwave. 10 minutes....nice and soft wedges.

Never made this before, so just tabur whatever we could find. Obviously, the main ingredient was curry powder. First if all, some olive oil to coat. Then, all the different spices - curry powder, garam masala, 5 spice, black pepper and cilli powder. Finally, some sea salt.



Curry wedges #1


Curry wedges #2


Curry wedges #3

About 30 minutes in the oven - flipping after 15 minutes. the wedges were ready. Glad we decided to bake it in the oven rather than deep frying it.

Wind was licking her fingers till the last piece :). It was really good - great with mayo and sweet chilli sauce. 2 thumbs up! As we left the skin on, it was garing kau kau!

The Art of Deep Goreng

Aiyo, how come not crispy??? - One of those million dollar questions.

Have you ever encountered those moments where you wish whatever that you were about to deep fry will end up crispy? For me, all the time! But can never get it right :E. Then the feeling of defeat will eat me up slowly everytime I touch that dish until the very last piece. All this while, I have tried this la, that la...semua tak boleh.



Deep fried chicken #1


Deep fried chicken #2

Then, on a fine evening, BAM! Crispy Chicken! Nah...it won't last, I was sure it will turn soggy in a bit. More than 30 minutes later......still CRISPY!!!

How did that happen? :) Well, it's actually this dude, Peter Pang - I think he is a chef from Singapore. I saw his video on youtube. He was making this dish that involves deep frying. I just followed his way of mixing the flour with the meat; it works! No need for super complicated batter (unless for fish and chips :D). Just a simple mixture of flour and the right way to apply it.



Deep fried chicken #3

To finish up, fry some garlic, curry leaves, chilli padi and cereal - I got one of those pre packed cereal with seasoning, short cut :D. No complain this round. Chicken was crispy all the way. Hope I can get this right again...hahaha