anakbrunei

How bout that huh? A menu from celebrity chef Bobby Chinn's restaurant in Hanoi signed by the man himself! Many thanks to the Shimster for getting Bobby to sign the menu and for bringing it back to Brunei safe and sound! You da man! Oh, and Bobby, if you're reading this, thanks muchly! When you come to Brunei, I'll buy you breakfast at Jing Chew !

The last time I posted a recipe was over six months ago. Thought I'd do one today for a change :) Start with a nice cut: I always go for the shoulder cut these days cos I find it way tastier and easier to carve. Plus its slightly cheaper than lamb leg which is overrated if u ask me :) Use simple ingredients: Lamb is such a flavorful meat u dont really need to use fancy marinades and spices etc. Best fren nya sira, black pepper, garlic, rosemary, and thyme. Thats it. Oh, and olive oil of course to bring it all together! Do a Norman Bates: Stab the hunk of meat all over with a good size knife Stick it in... all the way in: Just sumbat the holes we just made with the garlic.. skin on and everything... it'll taste fricken beautiful later trust me! Season well: Do the Saxa Salt Cha cha, the Black Peppa Rhumba, then sprinkle dem erbs, and top it off wit some olive oil to bring all together Make the bed: Since this is a roast, we need to make sure the hot air circulates around t...

Wonderful filipino beef & rice dish. Yum yum! INGREDIENTS: 1 pound top sirloin, partially frozen 2 cups cooked rice, preferably day-old 5 eggs 4 cloves garlic, finely crushed 2 tablespoons vinegar (optional) 1 teaspoon sugar 1 to 2 tablespoons soy sauce Salt, pepper Oil Slice meat across grain at least 1/8-inch thick. Mix with 2 cloves crushed garlic, vinegar, sugar and soy sauce. Season to taste with salt, pepper. Cover and let stand in refrigerator overnight. Heat 3 tablespoons oil in large skillet over medium heat. Fry remaining garlic until golden brown. Add rice and fry, stirring constantly. Season to taste with salt. Make well in center and break in 1 egg. Stir quickly to blend, then stir-fry 5 minutes. Remove from heat and stir in green onions. Cover and keep warm in oven set on low. Heat oil in heavy skillet over medium-high heat. Fry several beef pieces to brown, stirring occasionally. Remove and keep hot. Fry remaining beef and keep hot. Cook remaining 4 eggs to desired s...

1 cup grated Parmesan Cheese 2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes) 2 tsp. paprika 1 tsp. dried oregano 1/2 tsp. dried basil 1/4 tsp. salt 1/4 tsp. pepper 1/2 cup (1 stick) melted butter 1 pound chicken wings, disjointed and tips removed Preheat oven to 350º. In a big ziplock bag, combine parmesan cheese and spices, and shake to mix. Pour melted butter into a shallow bowl. Dip wings (a few at a time) into the butter, then put into the bag and shake to coat. Place the chicken on a baking sheet and bake for 45 minutes.

Ingredients: 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon paprika 1/2 teaspoon white pepper 1/2 teaspoon black pepper 1/2 teaspoon oregano 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 cup lemon juice 1/4 cup vegetable oil 4 skinless boneless chicken breast halves Instructions: Combine dry spices in small bowl. In a shallow glass dish large enough to hold chicken in a single layer, place lemon juice and oil. Add half of spice mix; stir to combine. Add chicken breasts, turning to coat both sides. Marinate 30 to 60 minutes at room temperature or 2 to 3 hours in the refrigerator, covered. Drain chicken from marinade and sprinkle both sides with remaining seasoning mix. Place breasts on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat.

Lamb in Delicious Tomato Sauce (Daging Masak Merah) What you need: Lamb 1/2 kg 1 tbsp Bryani powder or meat curry powder 1 tbsp ground garlic 1 tbsp ground ginger 2 onions, sliced thinly 2 tomatoes, sliced or diced thinly 1 small can of Tomato paste ( or more if you like) 1 or 2 green chillies, chopped roughly Almonds and Cashew nuts (look below for instructions) 1 tsp pepper Salt to taste What to do: Firstly, grind garlic and ginger if you haven't done that already. Almonds and cashew are to be blanched in hot water to soften them. For almonds, you have to get the brown skin off. Then chop them up and then put them in a blender and blend till creamy. Use 2 tbsp of these blended nuts. If you don't have cashew nuts, just use all almonds instead. When lamb meat has been cleaned, cube them into a size that you like bearing in mind that bigger cubes will take longer time to cook, etc. Mix Bryani (or curry) powder, Tomato paste, ginger/garlic paste, green chillies and blended almon...