It's hot, it's humid, it's sticky, damp, wet, full of moisture and all here in Malaysia! It's a lot hotter in Adelaide but I don't like the humidity here. We both landed safely on Sunday night. Had so much good food as of now. Aaron went back to Labuan today so I finally have just a little spare time to update what we ate for our last meal before we flew back to Malaysia.
Yes, it's the Champ I've blogged about in my previous post. But this time with a real good sticky lemon chicken. The sticky lemon chicken is quick, sticky, yummy and all you can look for from lemon. Here's a video of Gordon in action:
I love him despite him being so vulgar. I think he is just being really honest and direct, that's how I would describe Gordon. Here is the recipe if anyone wanna try it. Didn't have parsley but can't say no to coriander. We are both great coriander lovers. And substituted fresh thymes with dried ones too. I use fresh lemon too. The zing, the tanginess is just about right. Added in a touch of dark soya sauce too.
Had this for lunch overlooking Adelaide city one last time before I say hello again for a month. I doubt I'll be cooking much in Malaysia. I live so lavishly here, like seriously. I enjoy all the pampering and the attention I get with everyone fussing around me. I am getting so lazy. And I manage to get stuffs and gadgets that I can bring back to Adelaide, everything just seem cheaper here in KL compared to Adelaide. I'll try update this blog again just about a week after Chinese New Year. I'll try dig out some stuffs we ate last time that deserve a mention here. I know not everyone is celebrating CNY and I don't want anyone to feel left out and it is getting a little quiet here.
So, try the sticky lemon chicken with champ and let me know if you like it. I'll be busy. Have fun and check back often for more great yummy food!
I told Aaron the other night we'll be eating Sticky Lemon Chicken with Champ. He gave me a glare and said 'Eat what?'. I repeated like three times and he couldn't understand me. We later sorted out the issue, he couldn't understand what champ is. He only know champion. Champignon de Paris, Champ or any other names would be alien to him.
Had a quick chat with Pei-Lin online and she too had a thought. Champ? Well, lemme clarify once for all here about what I know about Champ. If you all remember, I have an Irish friend who's mum gave me a recipe for Barmbrack. This Champ is also an Irish dish. It might not be traditional of Irish Halloween but maybe it's just the friend of mine, they have pennies buried in Champ. Anyone digging within their pile of Champ found it will have good luck blessed upon them all year round. And the pennies are nicely wrapped in food grade cling wrap in case you think it's disgusting!
Champ is creamy mashed potatoes with spring onions added into it at its core. Spring onions, otherwise known as green shallots or scallions are finely chopped and added into the mashed potatoes. Very similar to Colcannon (Irish mashed potatoes with shredded cabbage or kale), this one is delicious. Usually serve with a pool of butter melted at the centre, I stir it through thoroughly into the mashed potatoes. Just my preference.
Recipe? Make a batch of your favourite mashed potatoes, omitting the butter. To 1kg of potatoes, add in approximately 6 generous stalks of spring onions, finely chopped. Don't use the food processor for it. The heat from the mashed potatoes will cook the spring onion a little. If you're worried about the raw taste from the spring onions, feel free to heat the spring onions with the milk and cream called for in the mashed potatoes recipe. When mashed, create sorta like a pool at the centre or just swirl around. Dot butter over and serve immediately. It can be served with butter thoroughly stirred through or a butter pool at the centre or sometimes, puddles of butter around.