Butter Cream Chicken

There were two dishes that I like and have always wondered how they were cooked. Since I started developing some interest in cooking the last couple of years, I have always wanted to try cooking these two dishes.

So, a couple of nights ago, I've decided to give this two dishes a go.

The first is butter cream chicken cooked with curry leaves. Actually it was rather simple. First I marinate the chicken with some Chinese wine, black pepper, salt and sesame oil. Then coat them with corn flour and deep fried them. To make the sauce, I simply put butter, whipping cream, milk and curry leaves into a sauce pan. Add black pepper, salt and sugar to taste. (If you like it hot, adding some chopped `chili padi' would do the trick). Once the sauce starts to shimmer, simply add in the deep fried chicken and thoroughly coat the chickens with the sauce and serve hot. Verdict (from my wife and in laws....) yummy...hehehe..:)

Next, deep fried kai lan. This dish is pretty expensive when ordered in restaurants. It does look intimating to start with and I thought that it would be rather difficult to attempt. Anyhow, I wanted to quench my curiosity. And surprisingly it was rather simpe to prepare. First, separate the kai lan leaves from their stems. Cut the kai lan leaves into long thin pieces. Marianate with some salt. Next, prepare the wok with oil. Ensure that the oil is hot before placing the cut kai lan leaves in. Simply fried till the leaves are crispy. Once they are crispy, take them out from the oil, drain excess oil and serve while hot. (The only set back...this dish is time consuming to prepare and too much oil used)

2 more recipes into my personal log ....eemmmm...what should I attempt next?