IF you guys have been following up on my weekly blogs or even on my Instagram, you would certainly know I am an outlandsih foodie. I would be the first to try out something wacky and bizzare. But sometimes I do think to myself, why spend all that money out-dining when you could cook up something amazing and yet extremely delicious and the best part is, at the comfort of your own kitchen. I love all kinds of food from the northern hemisphere to all the way deep south into the Atlantic ocean. Do I have any favourite cuisines that I would DIE for? Yes, there are, more than one. As an Indian growing up, I am used to having all the spices working their magic into your food. All that colour and richness of the food. From spicy to soothing milk based food, we have it all. But as I grew up in Singapore and having friends from various ethnic groups, I have rather acquired a very sensual palate, (so after all that reading) my die hard favourites are; Indian, Japanese, Chinese, French and lately more than ever Italian food.
I love how Italian chefs/home cooks/closet cooks create something so delicious with very simple ingredients. They barely put half the ingredients we Indians put into our dish. They’re secret is to work the magic out from the main product, so for example if you’re using a meat based dished, they will do the best to elevate and bring the best out of the meat rather then adding 101 ingredients into it.
So last Sunday, my partner in crime and I managed to ‘wipe out’ something that I extremely proud off.
Its called the Hunter’s chicken Stew also known as Pollo alla cacciatora.
INGREDIENTS: 1 big onion
1 big carrot
1 celery stalk
6 pieces of chicken (up to you)
Some wild mushrooms (Jasons or marketplace sells them)
Bayleaves,Rosemary and Chyme
Peeled tomatoes (Peeled Italian tomatoes)
Step 1: Soak the wild mushrooms in hot water
Step 2: Make a Soffritto, which is known as chopping of onions, carrots and celery together.
Step 3: Sautéed the Soffritto in medium heat over olive oil
Step 4: While Sautéing the Soffritto, lightly roast the chicken piece approximately 5 mins on each side for a crispy and a golden brown skin
Step 5: Place the chicken pieces into the Soffritto mixture and then add 1/2 a glass of red wine. Let it simmer for around 2 minutes.
Step 6: Add aromatic herbs such as; bayleaves, rosemary and chymes.
Step 7: Lastly add both the wild mushroom (without the water) and the peeled tomatoes into the mixture. Then add salt and pepper and let it stew for about 20 minutes.
Step 8: NOW YOU CAN SERVE.