Black Pepper Chicken

Amazingly, this dish can be prepared under 30 minutes and it's so simple that you'll never fail. There're only a few points to keep in mind:

• Do not use breast meat. It's not meant for frying.
• Do not be stingy with corn starch. Coat meat sufficiently.
• You don't need to deep-fry the meat. Use oil sparingly but make sure the meat is evenly fried.
• Forget about following the recipe step-by-step. Unless if you're cooking for guests, it's all about personal preferences so be your own judge!
  

Recipe:
1. Ingredients
Chicken thigh
Green pepper / paprika
Onion
Cornstarch

2. Sauce
Soy sauce
Oyster sauce
Lots of black pepper
Lots of white pepper

Steps:
1. Cut meat into appropriate size and coat with cornstarch.
2. Deep-fry until golden brown.
3. Mix ingredients for sauce according to personal preference. Set aside.
4. Leave chicken on paper towel to dry.
5. Stir-fry green pepper and onion. Remove from pan.
6. Heat prepared sauce, add meat and finally the green pepper and the onion.

Sweet and Sour Pork

Tada! Sweet and sour pork, folks! Just to tease your appetites!

This was actually done quite some time ago. I'm not sure why I went into all the trouble making this dish. I think it was more because of the fun of taking the shot, than because of the fun of making it.

Recipe on Flickr page (Note: Double the sauce)

Makizushi

It's my honour to announce that I was featured on Kim's blog! But seriously, being dubbed "the chef of the day" was an overstatement. Now I feel the pressure to live up to the fame.

The day after the party at Kim's new home, I made myself more makizushi, not because of any hangover, not to brush up my sushi-rolling skill. I just wanted to take this shot!

With two cups of rice, I ended up with four rolls of sushi, which was just enough to feed me for two meals. No nigirizushi this time. Can't afford having shrimps everyday!