Braised Chestnut Chicken Casserole
This is hot off the stove because I just cooked this for lunch, yes today! I used vacuum-packed, ready to eat chestnuts for convenience. One thing that puts most working adults off cooking is the prepping of ingredients. I’m not about to have you cut an “X” on the chestnut shells, roast them or boil them and spend the whole afternoon shelling them AND rubbing the tough membrane off them before you can prepare a warm meal. If you insist on cooking erm, “authentically”, I suggest you get peeled chestnuts from the chiller department of Sheng Siong. They’re $2 a packet, uncooked, untreated, but already naked for convenience. I was…
Rustic Pork and Cabbage Stew
Everyone has some kind of a comfort food. For me, it’s gotta be soups and stews. Especially stews. Beef stews, chicken stews, vegetable stews.. any recipe that slow cooks the meats, veggies and potatoes til they break down and get so very tender.. the broth rich, thick, and full-bodied. Recipes online commonly name this type of stew “Grandma’s Stew” or something similar because it is so comforting on a cold (or hungry) night. A hearty stew is usually made up of a few core ingredients- potatoes, onions, a type of meat (beef and pork are common and impart great flavour) and (surprise!) celery. I know how most of you feel…
