I found some spots on my son's body and confirmed today that he has got the Chickpox! Great timing! The worst was the doctor said most likely my daughter would get it from him too since they are always
fighting playing together. We would probably know after 2 weeks. Okay. At least, I'm mentally prepared.
So, if you don't see my post after this, it would be I'm busy disinfecting the place everyday. PLUS, I'll have a crazy schedule come 2009. My son will be in Primary 1 and my daughter in Nursery. One in the afternoon session and the other in the morning session. *faint* There will be lots of walking for me for sure. I probably won't have much time to sit down in front of my computer. I'll still try my best to post recipes here whenever I can.
By the way, 2 years ago this day, I started food blogging here. Yap, the blog is 2 years old today. I was so
swah-ku, so clueless about the real world then, having stayed at home for 2 years. My little world only revolves around my family. I started blogging without realizing I was actually doing it. How blur was that! ^_^"
Okay, bet you must be scrolling down trying to get where the recipe for this dish is. :P This dish was inspired by the very talented Mamabliss'
baked chicken. I had intended to make this for a Christmas gathering with some friends but had to be cancelled now.
Ingredients:- 1 (small) Chicken, washed, cleaned and dried
- 2 teaspoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Salt
- 2 Clove Garlic
- 1 teaspoon Garlic Powder
- 1 tablespoon Butter
How to do it:- Heat a wok and stir fry without oil, coriander seeds, cumin seeds and salt till fragnant.
- Pound or grind, all ingredients except butter and Chicken together.
- Mix with butter.
- Separate the skin from the chicken using a spoon.
- Rub paste under the skin, in the cavity and all over chicken.
- Place in oven proof dish and cover it or seal with foil
- Roast at 200C for 1 hr till cooked. If you are using Water Oven, use Super Roast - Chicken.
- Remove cover or foil.
- Remove excess oil and continue roasting at 220c for 15 minutes to brown the skin.
- Let it cool a little before carving.
* Moist inside *
:.