Rice Vermicelli with Lobster Balls and Peppers

oil
butter
bell pepper
lobster balls
salt and ground pepper
chicken stock
simmer
add vermicelli (presoaked in water)
simmer
plate it!
serve it!
(you may want it soupy or not so soupy)

yum!

Mint Chicken

February 5, 2012
Sunday

today, i cooked herbed chicken with fresh mint leaves.

it turned out pretty tasty since i was able to

give all my attention to the

chicken during its frying stage.

tender and moist.

bursting with goodness from all

the spices and fresh herbs

and the mint leaves,

which create a distinctive, subtle, minty but very friendly taste to the palate.

i thought all i need in my life to be able

to cook such a yummy chicken dish is a set of my favorite herbs.

today is a "minty revelation."

a jar or much better, a pot of fresh mint plant

adds not only charm to any dish but

brings out a very relaxing mood in the kitchen.

here's my recipe:

2-3 skinless, boneless chicken breast or thighs

1 fist-size freshly squeezed lemon (don't throw the peelings!)

salt and pepper

1/2 block of butter (use half of it in the marinade, the other half for frying)

basil, thyme, rosemary, and mint leaves

(i usually get fresh herbs at Manila Seedling Bank. dried ones though

are sold in cute bottles at any hypermarket)

what i like in most recipes i cook is its "you can really cook it with ease and smile

in your heart" element.

in short, no need to complicate things, just toss everything together in a medium

bowl (yes, everything. even the lemon halves! put them to work! in fact, the good

stuff is still in its rind and oil in the peel. so go! go! go!)

before frying this lovely domesticated creature, allow it to rest first for about 10

minutes. just enough time to let the acid and herbs infuse their purpose in the

world.

in a skillet, heat the oil and butter until they have known each other well enough.

now it's time to introduce our lead star,

followed by a crucial question,

how can you tell if the chicken is tender and moist-done already?

answer: trust your senses. use medium to low heat. remember that you are not searing

it. just let it get a little golden on each side. plate it. eat with your mighty

rice or pesto.

yum!

:-)


(Manila Seedling Bank Foundation, Inc. is located at
Quezon Avenue Extention Corner E. DeLos Santos Avenue, EDSA Quezon City, Metro Manila, Philippines. it's just beside Trinoma.)