Barbecue Chicken

Prep time: About 10 min Cook time: About 50 min Yield: 4 servings

Ingredients:-
- Oil for grill rack
- 1 chicken, cut into 4 pieces, or 4 chicken breasts with ribs (about 3 pounds total)
- Salt and pepper
- 1 cup Country Barbecue Sauce (optional) or store bought barbecue sauce

Direction:-
1. Oil the grill grid and prepare a medium-hot fire in a charcoal or gas grill.
2. Rinse the chicken pieces in cold water and dry thoroughly with paper towel. Season each piece with salt and pepper on both sides.
3. Put yhe chicken pieces, bone side up, on the grill. Cook for 30 minutes. Flip chicken pieces with tongs. Cook for an additional 20 minutes or more, as needed.
4. During the last 10 minutes of cooking, brush the chicken pieces with barbecue sauce. The chicken is done when it`s no longer pink inside.

How To Make Thai Green Chicken / Pork Curry

Thai Green Curry is one of renowned dishes, this spicy and colourful curry looks wonderful on the plate and goes perfectly with white rice.

Step 1: You will need...

* 4 chicken thigh fillets, boneless, skinless and cut into bits
* 200g green beans, halved
* 1 tbsp oil
* 250ml coconut milk
* 120ml water
* 6 kiffir lime leaves
* 1 bunch of chopped spring onion, for garnish
* 1/2 tsp coriander seeds
* 1 tsp shrimp paste
* 1/2 ground cumin
* 3 small fresh chillies
* 3 green shallots, finely chopped
* 2cm of galangal, chopped
* 2 cloves of garlic, minced
* 1 stem of fresh lemon grass, chopped
* 1 handful of fresh coriander
* 2 kaffir lime leaves, chopped
* 2 tbsp oil
* 1 tbsp fish sauce
* 1 sharp knife
* 1 cutting board
* 1 blender
* 1 spatula
* 1 small frying pan
* 1 piece of aluminium foil
* 1 wok or large, deep frying pan
* 1 stirring spoon

Step 2: Make the curry paste in 3 steps

For the first step of making the curry paste, roast the coriander and cumin seeds without any oil in the pan for 2 minutes, shaking the pan constantly. Secondly, wrap the shrimp paste in the little foil and cook under a hot grill for 2 minutes, turning the package over twice. Thirdly, mix the roasted spices with the shrimp paste for 5 seconds in the blender. Add all the remaining spices in the Curry Paste list together with oil, green chillies, shallots, galangal, garlic, lemon grass, coriander leaves, lime leaves and blend for a few second, till the mixture forms a smooth paste.


Step 3: Cook the spices

Next, heat the oil in the wok on medium heat, add the curry paste and cook for a minute, stirring constantly, till it become fragrant.


Step 4: Finish the curry sauce

To complete the curry sauce, add the coconut milk and water to the wok and bring gently to a boil. For a thicker curry sauce, you can use half coconut cream and half coconut milk.


Step 5: Cook the chicken

Now, add the chicken pieces as well as the beans and lime leaves to the sauce and mix well. Leaving the wok uncovered, simmer for about 15 minutes, until the chicken is cooked. Add the fish sauce and stir till thoroughly blended.


Step 6: Garnish the meal

Finally, place the curry in a serving bowl and garnish with the spring onions...Good Luck YAW!!!

How To Make Spaghetti Bolognese...(Must Try It)

Spaghetti Bolognese Recipe. A traditional and popular Italian dish serving spaghetti with a baked tomato and beef sauce. The original and still the best! Try our Spaghetti Bolognese recipe.

Step 1: You will need…
Units:
250 g minced lean beef
250 g minced pork
60 ml olive oil
6 slices of smoked bacon, chopped , or pancetta
1 onion, finely chopped
2 carrots, finely diced
3 garlic cloves, minced
2 celery stalks, finely diced
400 g tin of crushed tomatoes
200 g tomato purée
120 ml red wine
1 tsp oregano
2 tbsp parsley, chopped
salt and pepper
500 g spaghetti
1 tbsp olive oil
25 g parmesan, grated
2 large saucepans
1 wooden spoon
1 colander

Serves:6
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Oven Temperature: 180° c - 360° f

Step 2: Preheat the oven
Preheat the oven to 180ºC (350ºF) or gas mark 4.

Step 3: Make the sauce
Place a medium pan under a high heat and warm through, then add the olive oil and the bacon bits. Stir in well with your wooden spoon.
When the bacon has rendered, which means when the fat has melted, start to add the beef, little by little stirring each time to break the meat up and help it brown. Allow it to cook for a few minutes.

TIP...

TIP! By placing the meat in little by little ensures that your pan won't cool down, therefore cooking the meat evenly.
After a few minutes add the pork, again adding little by little and stirring well each time. Allow it to cook for a few minutes.
When the meat is thoroughly cooked and separated add the onion, carrots, celery and garlic. Combine well and let it all cook for a few minutes, stirring occasionally.
Add the tomato purée, mixing it in well. After a few minutes stir in the wine and cook for several minutes allowing it to evaporate.
Then stir in the chopped tomatoes and turn the heat off. Season with oregano, salt and pepper and give it a good final stir. It is now ready to bake.

Step 4: Bake the sauce
Place the pan in the centre of the preheated oven and depending on the size of your pot cook for roughly one hour to an hour and a half.

TIP...

By baking the dish in the oven ensures that it will stew nicely in it's own juices and caramelize, as it has very little liquid and will not burn by cooking from the heat underneath.
It is important that during the cooking process you stir the sauce from time to time to make sure that no part of it is burning.
If you see it is getting dry feel free to add a few spoonfuls of water.

Step 5: Cook the pasta
Twenty minutes before the sauce has finish cooking, season a pan of boiling water with salt and add the spaghetti. Very gently push it down into the water, add 1 tbsp of olive oil and let it come back to the boil.
Every pasta has a different cooking time and it is always good to check the instructions on the back of the package, but roughly cook it for 7 - 10 minutes.

Step 6: Remove the pan from the oven
Remove the pan from the oven after roughly one hour to one and a half hours, when the majority of liquid has been absorbed.

Step 7: Drain the pasta
Drain the pasta into a colander in the sink. Then place a pot underneath the colander to catch the extra liquid.

TIP...

If using the pasta right a way there is no need to wash the pasta but if it's going to be used later do wash it and mix a little olive oil into it.

Step 8: Serve
Using your tongs, heap a generous helping of spaghetti into a serving bowl. Place an equally generous helping of the sauce on top and then finally garnish with some chopped parsley and a sprinkle of parmesan cheese.

Your dish is now ready to serve! Serve hot with a nice glass of red wine!

OMG My Midterm Exam Is Next Week...Da...So...I Feel Like Dying Chicken

Ok like usual exam is always part of my life, I hated exam since I was in primary school I guess lol. What to do, tomorrow is my Small Business Enterprise and Introduction To Tourism And Hospitality exam...Need to boost up my brain like F1...I have a friends a chinese girl and boy both of them are SO GENIUS...Wish I one of them...Anyway I got my pointer last semester is 3.43 over 4.00 not bad. My marked is higher then my friend in KLMU, we are in same course...Then in wednesday we have ORAL SPEAKING...HATED IT...Why should public speaking include in Midterm...May I said something? Yes? FUCK YOU...Ya much better TQ...Emm Im fuck you no you...

Cook Made Easy: How To Make Spaghetti Carbonara

Cook Made Easy: How To Make Spaghetti Carbonara: "Spaghetti Carbonara Recipe. A classic Italian dish made with spaghetti, bacon, eggs and cheese. Serve with a sprinkle of Parmesan and a war..."

How To Make Spaghetti Carbonara

Spaghetti Carbonara Recipe. A classic Italian dish made with spaghetti, bacon, eggs and cheese. Serve with a sprinkle of Parmesan and a warm bread roll. Sample our spaghetti carbonara recipe.

Step 1: You will need…

* 200 g dried spaghetti
* 2 tbsp olive oil
* 6 bacon slices, chopped
* 2 egg yolks
* 35 g parmesan cheese
* 4 tbsp cream
* salt and pepper
* 2 tbsp parsley, chopped
* 2 saucepans
* 1 wooden spoon
* 1 colander
* 1 bowl
* 1 spoon



Serves:2

Preparation Time: 10 minutes

Cooking Time: 20 minutes


Step 2: Cook the pasta

Prepare a pan of boiling water and season with salt. Place the pasta into the pan and push it down with your wooden spoon, so that all the spaghetti is submerged under the water. Add half of the oil and cook for roughly 7-10 minutes.


Step 3: Render the bacon

Meanwhile, into a warmed second pan add the olive oil, then the chopped bacon. Stir and let it render, stirring for a few minutes. To render simply means to melt the fat. Then turn the heat off.


Step 4: Combine the egg yolks, parmesan and cream

Place the egg yolks into a bowl, then the cream and the parmesan cheese. Combine it all together.


Step 5: Drain the pasta

When the pasta is cooked, transfer it into a colander, then place the colander back on top of the saucepan to drain the excess liquid.


Step 6: Cook the egg mixture

Once the pasta is thoroughly drained, quickly place it back into the pan of bacon fat and stir well to coat the pasta. Then pour in the egg mixture and mix thoroughly.

It is very important to use the warmth of the pasta to cook the egg yolks. But do not overheat as you'll end up with scrambled egg!


Step 7: Serve

After mixing thoroughly, season with salt and pepper and add the chopped parsley. Use the tongs to place a generous helping onto each serving plate.



My Spaghetti Carbonara

The 5 "Mother" Sauces

A sauce is the crowning glory of any dish. From the basic "five mother" sauces, there are literally hundreds of variations of sauce that are used to dress, compliment, enhance and bring out the flavor of the food it is served with.

According to the ultimate cooking reference book, The New Food Lover's Companion, by Sharon Tyler Herbst, the French are credited with refining the sophisticated art of sauce-making. The development of various sauces over the years stems from the 19th-century French chef Antonin Carême who evolved an intricate methodology by which hundreds of sauces were classified under one of five "mother sauces." Those basic sauces are the white sauce Béchamel, the light stock-based Velouté, the brown stock-based Espagnole; the two basic emulsified sauces, Hollandaise and Mayonnaise; and the oil and vinegar-based Vinaigrette.

The method for preparing the various types of sauces incorporates some of the same techniques. For example, a roux is basic to many of the white and brown sauces. This cooked mixture of flour and fat (usually butter) is an important contribution to the sauce-making art. In addition, these classic sauces have been joined by a plethora of modern-day sauces such as sweet dessert sauces, tomato, pesto and barbecue sauces, as well as a wide variety of gravies.

Always remember that when a sauce is used on a food, it is the first thing to touch the tongue. A sauce is only as good as the ingredients you put into it and the care you take while preparing it. On the other hand, a good sauce does little to make inferior food taste better. Always put a good sauce on good food. Thankfully, we no longer use sauce to mask "off-tasting food" as was once the practice in times before modern refrigeration!

DEFINING THE FIVE MOTHER SAUCES

Béchamel= the classic white sauce, was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes. Made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and butter to milk. The proportions for a thin sauce would be 1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.

Velouté= a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added.

Espagnole= or brown sauce, is traditionally made of a rich meat stock, a mirepoix of browned vegetables (most often a mixture of diced onion, carrots and celery), a nicely browned roux, herbs and sometimes tomato paste.

Hollandaise and Mayonnaise= two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, fish and egg dishes, such as the classic Eggs Benedict. Mayonnaise is a thick, creamy dressing that's an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings. It is widely used as a spread, a dressing and as a sauce. It's also used as the base for such mixtures as Tartar Sauce, Thousand Island Dressing, Aïoli, and Remoulade.

Vinagrette= a sauce made of a simple blend of oil, vinegar, salt and pepper (usually 3 parts oil to 1 part vinegar). More elaborate variations can include any combination of spices, herbs, shallots, onions, mustard, etc. It is generally used to dress salad greens and other cold vegetable, meat or fish dishes.