We love chicken. Especially fried. But Annie hates frying and besides, no fried chicken here tastes as good as what you can get back in Malaysia. Still, there are other ways you can get crispy skin with tender, juicy meat.
Seasoned some chicken thighs and drums with salt, pepper, and Jeremy’s Secret Spice Rub #2, then broiled for 6 minutes each side before roasting at 350* for 10 more minutes. That spice rub is the bomb! Served with steam-fried asparagus and chicken rice
Aloha, Nate
We had a can of anchovies sitting in the pantry waiting to be used. I thought we’d use them to make a Caesar salad. But after we had that smoked salmon salad, we thought we’d try keeping them whole.
Here we have Romaine lettuce, spinach, chicken breast, mushrooms, yellow bell peppers, and sun dried tomatoes. We laid a few fillets of anchovies right on top of the salad and dressed with balsamic vinegar and EVOO.
I like anchovies. I like strong flavors in general. But whole anchovy fillets were a bit much, even for me. I ended up having to take little pieces of fish at a time with each bite.
But it was still good!
Aloha, Nate
Annie is always critical of the rendang that is served at Malaysian restaurants here in the South Bay. She says they’re just not done right, and reasons that only Malay cooks (as opposed to the Chinese cooks working in these restaurants) know how to make rendang. Here is her version:
