WHICH PART OF THE CHICKEN DO YOU LIKE BEST?

Whenever you eat at home, at a coffee shop or out in a restaurant, alone or in a group- which part of the chicken do you go for, when a chopped up boiled white free range Chicken is served.

Chopped up parts of the whole boiled free range white Chicken.

2 Types of Chilli Sauce:-
1. Cantonese style (left)-Coarsely chopped Garlic. Ginger, Bird's eye Chili with Sesame oil and Soy sauce plus a squeeze of Kasturi Lime juice.

2. Hainanese style (right)-Red Chili and Bird eye Chili, Ginger, Kasturi Lime Skin, Garlic, Chicken fats oil, Salt-pounded together plus a squeeze of Kasturi Lime juice.

Fragrant oil rice.

1. Rib and back portion-bony with fragment of meat.

2. Thigh and back portion-real smooth but not much meat.

3. Breast meat-lean, coarse and meaty.

4. Wing with tip/ Drummette-smooth with some meat.

5. Drumstick-well muscled meat.

6. Chicken Bishop Nose-real fatty and smooth.

ONE HUNDRED BLOG

THIS IS MY ONE HUNDRED BLOG.

(logo made of fragrant rice grains)

What started out as fun, turned out to be long and full of unfinished work, as though i have a dateline to meet. I'd get funny stares from people who think i am mad, snapping photos of food. But most of all, thanks to family and friends for their patience and putting up with me (taking photos), even though they were very hungry. Occasionally restaurant's personnel would crowd around and ask questions, too! I always tell them i am a food critic. The service would then be better. Ha! Ha! Ha! lol. I started blogging only 4 months ago and now i am into my 100 blog, never thought i could do it in my wildest dream but i did it! Sometimes i think i am going too fast, some one once commented "you are faster than Kenny Sia." oh! what a compliment! I intend to slow down in the coming months to refresh myself and get away from all the good food for a while. Need to lose some weight and detox too!

RICE VARIETY

rice is a staple food among the various races in my country.
some cannot skip eating rice at all. many people were affected
with the recent price hike of rice and confused with the different
set of prices.actually there only two classes of rice:namely

1.SUPER TEMPATAN (LOCAL WHITE RICE)
these are controlled price rice with purple logo on the bag.

A. SUPER TEMPATAN 15%
it's a long grain rice with a minimum size og 6.2mm
and have 15% of broken rice cost rm17.50/

B.SUPER SPECIAL TEMPATAN 10%
have 10% broken rice cost rm27/

C.SUPER SPECIAL TEMPATAN 5%
HAVE 5% BROKEN RICE cost rn 28/

2.IMPORTED RICE
the prices are not controlled depends on world market price.

A.THAI WHITE RICE is a long grain rice it has a blue sticker.
good for fried rice, nasi lemak.

B.THAI FRAGRANT RICE is aromatic with a natural
fragrance. favorites in chinese restaurant and homes
it has a pink sticker.

C.RED RICE is a good source of fiber, good for a low calorie
diet. it has a orange sticker.

D.BASMATHI RICE imported from INDIA and PAKISTAN
used for nasi briyani,nasi tomato......etc it has a orange sticker.

E.PONNI HERBAL RICE an organic rice low in carbohydrate
but high in protein for diabetics.it has a orange sticker.

F.PULUT (GLUTINOUS RICE) is soft and sticky when cooked
used for making lemang, dumplings,lor mai kai,ketupat...etc
it has a orange sticker.

i hope you understand the different types of rice.

happy cooking!