Food, Glorious Food

From: Almost slow food

Until last Thursday when I went to my grandmother’s for dinner, I always thought of fried chicken as a breaded affair. Some thick and crumbly. Delicious, but not for the faint of heart. Esther has changed all that and I’m starting to think that all the breaded chickies we see isn’t what fried chicken was originally. Esther is of the old Southern tradition and I’m going to believe her when she says “season the chicken first, shake it in a bag with a little flour and fry it up slow.” …more

From: For the love of cooking

I wasn’t in the mood to cook a big dinner so I decided to make soup. I had leftover roasted chicken
in the refrigerator so I thought a creamy chicken with rice soup would be a good choice. I have seen evaporated milk used in soup recipes to make it creamy without being full of fat and calories so I decided to give it a try. It turned out to be an excellent soup that was quick and very easy to make. It was a thick, creamy and delicious without all the guilt. My husband and I really enjoyed it and our daughter did too. My son didn’t seem too enthusiastic about it but he’s not a soup guy. I served it with a loaf of crusty bread and butter…more

from: My kitchen snippets

I like to wish all my Muslim friends here and back home Selamat Hari Raya Aidil Fitri. During this time I will always remember the food that my muslim friends served during their open house. Like Lontong, Rendang, Serunding, Ketupat, Lemang and not to mentioned all the yummy cookies and cakes. So, I prepared this dish specially for Hari Raya even though I am not celebrate it but it kind of reminds me of home…more

From: http://myfeasts.blogspot.com/2009/01/ayam-masak-merah.html

Ayam Masak Merah (red cooked chicken) is a popular Malaysian dish. What makes this dish different from other sambals
is the use of aromatic spices such as cinnamon sticks, star anise,
cloves and cardamom pods. The spice paste also includes coriander ,
turmeric, cumin and fennel, all in powder form.
This is a three part recipe. Soak the dried chilies first in hot water
until softened and gather all the ingredients to make the spice paste.
Give it a whirl in a blender and set aside. Then marinate chicken
pieces in salt and turmeric powder for at least one hour before deep
frying the chicken briefly. This ensures the juices of the chicken are
sealed in and also to prevent the chicken pieces from falling apart
while cooking in the spicy paste…more

From: The mobile cook

Christmas have come and gone and I am yet to pose one of the most
popular mainstay of Filipino food gatherings~a delicious Pinoy version
of eggrolls: lumpiang shanghai. I do have a galunggong lumpia recipe available in the archive but although these fish eggrolls are my hands-down favorite,
they do not keep as well in the freezer as meat lumpiang shanghai.
These type of eggrolls can be stored tightly in ziplock bags and
stocked indefinitely in the freezer to have available as a hurried
lunch option for the family or as quick appetizer when friends drop a
visit…more

From: No recipes

Yep, that’s right… this is a steak that’s been fried like chicken then
covered with a gravy made from the fry fat. If you’re from the South,
this dish needs no introduction, but for all my Yankee and foreign
readers, this is a southern staple that’s about as tasty as it is bad
for you…more

From: Beachlovers kitchen

Usually this time of year,asparagus are abundant and is on sale in
every supermarket.Beside asparagus,boneless chicken breast is also on
sale,half of what I paid on a regular day.I guess our recession really
effect every business now.I bought 2 big family packed boneless chicken
breast for freezing .Most of the time,I just grill or stir-fry boneless
chicken with vegetables but decided to do something different for
hubby.Here is my Stuffed Chicken with Asparagus and Mozzarella
..more

From Kayotic kitchen

I love a good chicken BLT for lunch, always make mine with a little
Italian twist. Technically it’s not a BLT without bacon, but I
just borrowed the name, the B stands for bread now …more

TonightI decided to go back to my grilling ways with BBQ Chicken Pizza. I have seen this type of pizza at a few places and it seems to be pretty popular. After all, chicken, barbecue sauce, cheese and red onions are a great combination! You can basically make a pizza out of almost any dish and I’m always on the look out for creative ideas…more

Here’s the recipe you all might have been waiting for – the legendary Kung Pao
Chicken! I have wanted to make this for the longest time but have just
finally got around to doing so now. Kung Pao chicken first originated in central-western China …more