Call it a blessing in disguise to be in AUH for 8 days!!! Started off with 3days off, 3 days sby (wasn't called out), another 2 days off.
Blessing as I manage to COMPLETELY rest for 8 days, so well rested until I caught my cough :P . The downside of not being called for SBY ?? I will feel it when the salary comes out nx mth end!!
So what did i do??? Of course, like the rest of the crews' hobby in AUH, I was catching up with my Hong Kong series - Last One Standing.
Conclusion : Very exciting as Roger Kwok (Left) seldom plays the role of a bad guy.
Then next : Catch Me Now
Conclusion : This series gets me thinking whether : if these robbers (robbing the villain to give to the poor) are to be caught, and I am the judge, what is the verdict? I still haven't decided. What about you, if you have watched?
As I was down with a cough, didn't have much appetite to have just vege (my usual stock in my fridge ) And I had this craving for Japanese food......and I saw some chicken breast meat....so why not Oyakodon - Chicken Cutlet Rice Bowl?? As I don't usually cook something SO EXCITING :P, I looked up in About.com
4 cup steamed rice
3/4 lb chicken thighs or chicken breasts
1 onion
1 2/3 cups soup stock (dashi)
7 tbsp soy sauce
4 tbsp mirin
3 tbsp sugar
4 eggs
Preparation:Cook steamed rice. Cut chicken into bite-size pieces and thinly slice onion. Put dashi soup stock in a pan and heat. Add soy sauce, mirin, and sugar in the soup. Put chicken in the pan and simmer on low heat for a few minutes. Add onion slices to the pan and simmer for a few more minutes. Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over chicken and onion. Turn the heat down to low and put on a lid. After one minute, turn off the heat. To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.
*Makes 4 servings
That's the actual way of cooking lah, but since I don't have dashi soup stock-will go look that up the next time I'm back to KL :) and mirin, i just used my own creativity and utilized all the relevant sauce that I have in my cabinet !!! :P
So that's how I celebrated my 8 days off!!!! It's been 1 wk I'm off, it felt that I was on leave... starting to have this - laziness to work.....
2 comments:
What's a dashin and mirin? Speaking abt cooking, I'll be 'chu fan por' soon =)
Dashi is some kind of "seasoning" - can be used for cawanmushi - the steamed egg etc...look it up in About.com...interesting!!! Mirin ahh...think it's sauce gua....Soon u'll be very good chu fan por!!!hahaha...
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