While everyone had loads of delicious Butterball Turkey, (this year's turkey was really tender!--from Cold Storage) Blackforest Ham, 240 days aged Roast Beef, Leg of Lamb, (generously sponsored by our loving Uncle :P) Mixed Salads, Jamie's Corn Soup, Jamie's Mashed Potato etc etc.. (and not to forget Jamie's really awesome Tiramisu!!) Mum made Steamed Crab with Glutinous Rice specially for Grandma this Christmas!

The crab was specially selected by the fishmonger, who claimed that the crab was 'neither male nor female', but the roe is the best.. and true enough! The meat was succulent and the roe, aplenty and deliciously sinful!

Merry Christmas, everyone! :D

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What I grilled on the eve of Christmas Eve! These were small, but so tender and delicious! I got this rack of lamb from Meidi-ya Supermarket, and it is claimed to be 8 months old.

Only seasoned with salt this time, as I didn't have time to prepare a marinade or basting liquid. *Don't you love those grill marks?* :D

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My very first Makan Session with makansutra forum kakis at Buono Pizza Bar and Ristorante! Many thanks to Uncle Eslim for organising this makan session, and Uncle TTC, Ivan and everyone else for giving me and Mum such a warm welcome! :D

Assorted Pizzas

Loved the aromatic mushrooms on the thin-crust pizza. Quote Jeremy: There's always room for pizza! :P

Seafood Soup

Tomato-based seafood soup with a fresh prawn, some squid rings, a mussel and clams. Served with a slice of toast at the side.

Baby Spinach Salad with Feta Cheese, Mushrooms, Cherry tomatoes and Winagrette

Mediterranean Salad with Chicken, Eggplant, Bell peppers, Onions and Winagrette

Penne with Spinach, Home-made Sausages and Saffron

Mum was so happy she made a better choice of the Penne...Hur hur! Jeremy loved the sausages.


Seafood Ravioli

The sauce was tangy and decent (though it reminded me of the seafood soup), but we didn't quite like the filling.

Lamb in Red Wine and Rosemary Sauce

When it came out, everyone went "Horrors! The huge serving!" We thought it was pretty good; I didn't mind grabbing it and eating like a carnivore. Despite our tummies, we relished this course. :P

Semifreddo Italian Ice Cream Yoghurt (blueberry)

Everyone agreed the mango was better than the blueberry, and tiramisu couldn't make it. According to Jeremy, we have two stomachs: One for food, the other for desserts. According to Mum, we have three stomachs: One for food, one for desserts and one for wine.

I learnt to appreciate the aroma of wine last night, and I could still remember the dessert wine with rose petals which Mum absolutely loved. Picked up a few beefy tricks from Ivan, experimented with food photography, slept really late too! (HAHA!) Thanks for an enjoyable night, makankakis!

P.s. Hungrybear: Wish you were here! :)

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My first daring attempt to tackle Mum's Indian Curry Chicken! (I can't tolerate spice very well) And may I say... I LOVED IT!

Mum used only the wing and thigh parts, and the tomatoes added a sweet-sour twist to the palate. It turned out, the only gripe everyone had (but me) was... it wasn't spicy enough! :P

Mum's Indian Curry Chicken Recipe

To be prepared before cooking
Dry Chilli (Mum suggests the ones from China)
A little Cooking Oil
Coriander Seeds

1. Clean the chilli with a slightly damp cloth; do not wet.
2. Cut into half. Seeds need not be removed.
3. Fry the chilli in a little oil, DO NOT BURN!

4. Wash coriander seeds, then let dry.
5. Fry the seeds without oil. (roasting)
6. Grind Chilli and Coriander Seeds separately. Set aside to be used later.

Seasoning for Chicken
3 Tbsp Ground Chilli Powder (made as above)
1 and 1/2 Tbsp Ground Coriander Powder (made as above)
1 slice of ginger, diced
1 tsp Mustard Seeds
1/2 tsp Turmeric Powder
Salt to taste
1 chicken, chopped into bite-size pieces
10 shallots

1. Cut 10 shallots longitudinal-wise; slightly thick. (Knife perpendicular to two ends)
2. Mix the Chicken pieces with the Ground Chilli Powder, Ground Coriander Powder, Diced Ginger, Mustard Seeds, Turmeric Powder, 10 Shallots and Salt.
3. Leave in the fridge overnight.

Marinated Chicken Pieces (as prepared above)
5 shallots
Cooking Oil
1 to 2 Tomatoes
2 stalks of whole Green Chilli
5 stalks of Curry Leaves

1. Cut 5 shallots transverse-section into thin slices. (Knife parallel to two ends)
2. Heat the oil in a wok, then add the 5 shallots and fry until fragrant and slightly brown.
3. Add marinated chicken pieces and fry on medium fire.
4. When chicken is about 1/2 cooked, add Tomatoes, Green Chillies, Curry Leaves and 1/2 cup water.
5. If the chicken appears too dry, add 1/2 cup water each time. (Do not add too much)
7. When chicken is cooked, remove from heat and serve.

*Please adjust the ingredients according to taste and level of spiciness! ;)

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