Food experiments from my little kitchen

It has been a while since I last blogged! Still busy cooking on most days but I have much lesser time and energy to try new dishes and be adventurous. Yakitori is one recipe that I have been wanting to try but never got to doing it. Last week I randomly bought one bag of capsicums without deciding beforehand what I wanted to cook. In the end, I decided to try pairing it with chicken to make yakitori. My reference is from yakitori recipe from Just one cookbook! Ingredients 2 boneless chicken legs (skin intact) Red capsicum (half) Yellow capsicum (half) Green capsicum (half) 8 satay sticks Sauce Soy sauce Sugar Chinese cooking wine Water Cornstarch solution Recipe 1. Soak the satay sticks in a tray of water for 30 minutes. 2. Cut the chicken legs into evenly bite size and set aside. 3. Cut the capsicums into small squares, about the same size as the chicken pieces.  4. Arrange the chicken pieces and 2 pieces of capsicums alternately as shown in the picture. 5....

I have never really like capsicums since young. Maybe because my mum does not cook them. But I have learn to incorporate them in my cooking occasionally because I like the flavour it imparts on the meat and fish. Pardon my photo below cuz I know you cannot see the salmon at all due to overloading of cheese and capsicum. I was trying to clear the fridge... :p  Ingredients Salmon Capsium (yellow & green) Bunashimeiji Salt Pepper Olive oil Some stock Shredded cheese mix  (for pizza etc.) Dried parsley Recipe 1. Marinate the salmon with salt and pepper and place them on the baking tray. 2. Cut the capsicum into cubes and remove the bottom parts of the bunashimeiji mushrooms. Arrange them on top of the salmon. 3. Add the shredded cheese on top to ensure it is covered. 4. Drizzle olive oil over it and add some stock to it. (I added the ABC soup I was cooking) 5. Bake at 180 degree celcius till it is cooked. (Mine took about 10 minutes) 6. Sprinkle dried par...