Friday, July 27, 2007

Star watching - Sagittarius

If you found the Scorpio after reading the previous blog, then it should be easy for you to find the Sagittarius. It is now at the same location where the Scorpio was last month. Here's how it looks like.

Try to look for The Teapot first as they are those brighter stars in the constellation. Then slowly link the stars together.

If you have a binocular, The Sagittarius is very fun to watch as a narrow but bright strip of the Milkyway runs through it. It's the light blue colour strip in this picture. Apart from that, M6, M7 and M8 are very easy to be spotted with a binocular. 10x50 is a sufficient to see them and some other fainter clusters around. It's possible to see them with naked eyes but you will need a very clear sky and very dark surrounding.

I'm yet to see the whole constellation as the weather wasn't good enough for this few weeks. Although I had spotted The Teapot in a few past watching session. Anyway, the Sagittarius will be around for some months onwards and it's impossible for me to miss this interesting constellation.

Next: Capricornus

Monday, July 23, 2007

坊太与你: Char Siew Chicken with Chicken Buttered Rice

Char Siew chicken served with chicken rice is such a common food pairing which you can find in almost any kopitiam in Penang. Eating them is such a pleasure that they blend so harmoniously on your tongue, with the perfect proportion of sweetness and saltiness. The recipe is too applicable as chicken wing marinates for BBQ (which will crown you the name Chicken Wing King/Queen I gurantee).

Char Siew Chicken with Chicken Buttered Rice


Char Siew chicken:
2 fresh chicken breast fillet
30g chopped garlic
30g chopped ginger
50g sweet Taucheow
30ml honey
3tbsp oyster sauce
30g sugar
1/4 tbsp five spice powder

Fragrant Buttered Rice:
1 cup Thai fragrant rice
25g butter
2 cloves crushed garlic
2 tsp crushed ginger
2 pcs pandan leaves
1.5 cup chicken stock
1/2 tsp salt

Yield: feeds 2 stomachs


Char Siew Chicken:
1. Marinate the chicken with oyster sauce, sugar and five spice powder. Cover with cling wrap and keep in the refrigerator for 4-6 hours.

2. Saute chopped garlic and ginger in some oil till fragrant. Add sweet taucheow and honey. Mix well and simmer for 1 min.

3. Pour the gravy on the surface of the chicken (on a baking tray).

4. Roast in oven at 160°C for 20 to 30 mins until the meat is cooked in the caramelised sauce.

5. Serve with chicken buttered rice.

Chicken Buttered Rice:

1. Rinse and drain fragrant rice.

2. Saute garlic and ginger with butter in a pot.

3. Add chicken stock, pandan leaves and salt.

4. Pour the mixture onto the rice in a rice cooker and cook as usual.

5. Serve with Char Siew Chicken.

If you think that those those instant bottled Char Siew sauce makes no difference than this, I can only tell you that you are so wrong. Trust me, spend a little more time and I assure you that you will dream of yourself chopping Char Siew at your own Char Siew stall after you eat this dish.