Merah-licious

In the spirit of Gong Xi Fa Chai and all that is prosperous and divine, I decided to cook ayam masak merah for the family. Coupled with the guilt that lies within, I really cooked my heart out for OtherHalf who hasn't tasted his air tangan bini for the past 2 weeks plus.

Ayam Masak Merah - Busy Woman Style

Pre-deep fry your chicken pieces and potato chunks.
Take a nice big wok, add in a splash of oil and saute sliced onions till softened. Add in two tablespoonful of chilli paste and fry till fragrant. Add in about 1/3 tin of pureed tomatoes with a generous splash of water and stir to combine. Also add in a tablespoon of honey for a measure of sweetness. By now, you should have a fragrant sauce. Mix in your fried chicken pieces and potatoes, season with salt, stir in defrosted mixed veg, let it simmer for a wee bit and serve.

Personally, I would have added in tinned green peas and torn up coriander leaves had I had them, but...

Nonetheless, hubby licked his plate clean.

La Frittatta

Apologies for this fuzzy blurry dinner of last night's dinner.

Hadn't made a frittatta (aka the Spanish Omelette) for yonks. It's a great filling dinner for those who want to cook in a jiffy. Simple and easy, I can only gobble it down in anticipation of a much needed rest.






Frittatta

1. Saute loads of sliced onions in a non-stick frying pan till soft.
2. Add in thinly sliced potatoes or chunky boiled potatoes. Fry them all till they are well softened.
3. Add in defrosted mixed veg and any other desired veg.
4. In a seperate bowl, beat a couple of eggs, generously season with salt and pepper.
5. Lower the heat under your pan, pour in your eggs over the veg mixture and kind of move your veg about so that all the egg gets into the nooks and crannies.
6. Ensure that one side of your omellette is set and well cooked before flipping it over to cook the other side round.
7. Serve and slice 'em up for others.

I ate my big slice with some stir friend choy som and oyster mushrooms I did.

Light-ish, healthy yet filling.