Mongolian Chicken
I first learnt of this Mongolian Chicken many years ago from my aunt although I have no idea how it is “Mongolian”. I don’t believe it came from Mongolia just like how Singapore Noodles didn’t originate from Singapore and German Cookies didn’t come from Germany. The husband said when he was a university student more than ten years ago, an uncle in his school canteen used to sell this at $3.50 a plate with rice. You might also have eaten “Mongolian Pork Ribs” at zichar stalls before. I know of a few places selling variations of this with a similar sauce, many with dark soy sauce added for colour and…
Easy Butter Chicken with Roasted Almonds (Dancing Chef Paste)
I hurt my back real bad the past week and haven’t been doing much cooking, except for (obsessively) baking mini cheese cakes, whipping up slow-cooker Chinese soups, and cooking this Butter Chicken dish. (Oh, and how did I hurt my back? I “flew” my 7-year-old nephew around the living room, forgetting that I am now 5 years older and him, 20kg heavier.) Dancing Chef kindly passed me some packet paste to try out. I made Prawn Paste Chickento the delight of the husband, and since I can’t go marketing or spend too much time in the kitchen because of the “broken” back, I decided to try out the Butter Chicken…
