I have a story..
You know, when you’re in a group and someone farts and no one owns up, there is usually no solution.. until one of my friends came up with a solution – “It’s you! I recognize the smell of your fart!”, while pointing to any one person. I mean, how do you even have a come back?
Anyway, the relevance of this story is that .. personally, I will have more air expulsion from my body via the rear end whenever too much milk is consumed, like some over 70% Asians, I suffer from lactose intolerance, thankfully a mild-ish version.
To avoid surprised nostril invasion to the unsuspecting parties, I do try to limit my consumption of milk, and one such solution is by having milk substitutes for latte.
Many cafes do offer such alternative in the form of soy or almond milk, but I often find them too sweet, or diluted, or just straight out tasting terrible. The solution – homemade almond milk, and this is how you do it:
homemade almond milk latte, with a single shot of espresso
- raw almond – 1 cup (around 110 grams)
- 500 ml water
- a pinch of salt
- soak almond in warm water for 1-2 hours, or cold water overnight in fridge
- remove the water, blend the almond with 500 ml clean water for at least 2-3 mintues
- sieve the almond milk using sieve (or even better, cheese cloth)
blend or a good 2-3 minutes, sieve out the pulp
You’ll end up with a little more than 500 ml of almond milk at around 10-15% almond in weight instead of the 2-3% you get from store bought variety. A shot of espresso and there you have it – homemade almond milk latte.
P/S: you can use the same method for many other nuts, my favorite is actually with raw cashew nuts, doesn’t even need to be sieved and it’ll be so creamy and flavorful. Try it!
A couple weekends ago Haze and I spent a better part of our afternoon reorganising the kitchen, throwing out expired stuff, rearranging condiments, sauces, and figuring out where is the optimum places to put pots and pans.
After all the hard work, I had to test run the new and improved cooking environment, so I thought I’d try my hands on a homemade roast chicken.
This recipe is inspired by the version of roast chicken at Graze KL Hilton I tried last year.
the ingredients – chicken, root vegetables, thyme & rosemary
The three basic ingredients are chicken, root vegetables, and herbs. You also need an oven, and I strongly recommend having a thermometer to check if the chicken’s cooked too.
Ingredients (for 2 pax):
- half chicken, leave the skin on
- potato, carrot, leek, mushroom (you can mix and match, chop to bite size)
- garlic (cut off the top or bottom)
- fresh thyme and rosemary
- salt and pepper for seasoning
- half a cup of olive oil
- 2 cups of stock or broth (water is a viable option too, I used leftover soup)
cut vege, arrange chicken, simple
- pre-heat oven to 175 Celcius
- apply generous amount of salt and pepper on both sides of chicken
- pour some olive oil baking pan (or in my case, an oven safe pan)
- put herbs on both sides of chicken
- arrange vegetable and garlic bulb around the chicken
- pour the remaining olive oil on chicken and vegetable
- pour 1 cup of stock/broth in the mix
internal temperature must be over 75 Celsius
- place the chicken in oven for a total of 50 minutes (70-80 minutes for whole chicken)
- after 20 minutes, baste the chicken and vegetable with remaining broth at every 10 minute interval
- chicken is done after 50 minutes, internal temperature of meat should exceed 75 Celsius
- Carve the chicken and serve!
the result is a success, might try crispy skin style next time
The result is a pretty delicious roast chicken that’s rather tender, there are also enough side dishes to make a complete meal as well. If you include leek in the mix, consider putting it under the chicken to prevent them being burnt.
Oh, the garlic turned out great, if you love garlic, consider putting more than one bulb.
Try it yourself at home, bon appétit! Click for more simple recipes from yours truly.