Hello

Hey guys, it's been long. This is 20% due to the fact that I have bloggers'/writers' block. 30% due to the fact that it is very difficult for me to access the net, since I live in the gicagi area of Perth. 50% because I am working almost everyday from morning to night. So,.... can you imagine I have absolutely nothing of interest to write about, but I will write something coz Kibet told me to blog and well it is my day off. My mind is becoming absolutely stagnant it is being filled up with stupid Aussie issues. Further, coz of living in gicagi, I don't get to meet my friends as frequently as I would want to discuss relevant political or global issues. I also don't get the time to buy or read books, or even go the library to stimulate my poor mind.

So, I decided that the only thing that'll excite and stimulate me brain abit is cooking. Yes, I have turned to cooking. I am becoming a sort of connoisseur in chicken cooking and dessert making-men! I make a mean white chocolate souffle. My housemates now call me 'the crazy eccentric chef'. Crazy and eccentric because when my housemates decide to help me prepare something, I am always irritatingly watching them making sure they get things right. I go completely spastic when things go wrong and so I end up doing things on my own, at times. Yesterday I yelled at one of them for not stirring a chocolate and butter mixture with a spoon, for crying out loud she was using a knife and fork, jeez! Anyway guys take care, but before I possibly disappear again for a long time, here is a chicken and rice recipe to remember me by. It's easy peasy enjoy!


Orange Cream Chicken
Ingredients
300-500g chicken breast (skin on or skin off it's your choice), diced
1/2 cup of like 50-100% orange juice
1 onion, chopped
Mushrooms, optional
Thickened or heavy cream -1/2 a cup or less/150ml
30g (more or less) butter (depends on how greasy you want the chicken. Hint:the less the butter the better-30g is almost perfecto)
Salt for seasoning, optional
Method
1. Saute the onions in the 15g butter and 1/2 cup orange juice, until there is no moisture left. Put it aside.
2. Saute the chicken with the remaining 15g butter until brown. Don't forget to add the salt when sauteeing. Then add the 'orangised' onions and the cream. Stir, let it boil kidogo-I leave it cooking for about 3-5 minutes or until the cream becomes brownish-orangish in colour, then I remove it from the heat. Serve over rice (below).

Arab Rice
Ingredients
1 cup of rice (do the math if you're cooking more rice)
11/2 cup boiling water
Salt, pepper, pilau masala etc etc
5-10g butter and 1 tsp oil
Method
1. Pre-heat oven to 2oo-210 degrees celcius.
2. Melt butter and oil at the base of baking dish.
3. Stir in the 1 cup of rice. Add in 3/4 cup of boiling water and put in the oven. Let the water boil into the rice.
4. After the water has boiled into the rice, add the remaining 3/4 cup boiling water (mixed with the salt, pepper and pilau masala etc etc) and put back into the oven for 30 0r so minutes.
You can check if the rice is ready by putting a fork into the rice. If there's no moisture then you are ready to gormandise the food.
Bon Appetito.