Monday, January 4, 2010
Tom Yum Grilled Chicken Drumsticks
I'm gonna start 2010 by being true to myself.
Yuck, somehow that sounds too philosophical.
You know, philosophy + me = nothing good
What's my true self?
Expert cook? Nope.
Experienced diner with amazing palate? Nope and nope.
I spent quite a long time (like 15 minutes?) pondering about who I am, only to realize that I am not a foodie, gourmet, gourmand, wannabe chef, cook, etc, etc, etc.
What am I? I have yet to find a word or a phrase that can represent myself, but I surely know one thing.
I am someone who does yummy the lazy way.
See, I'm more of a Shallow Hal than an Aristotle.
This dish represents so much of myself, it's ridic!
1. Chicken drumsticks with skin on = me
2. Instant tomyum paste = anything "instant" can be followed by "perfect for Rita"
3. Marinate and grill = almost not considered as "cooking" = again, so me
Calling this a "recipe" is laughable, but still, it does list what I used and how I did it...so I guess...here we go~
- 4 chicken drumsticks
- 1 pack Tomyum paste (I love this one)
- couple tbsp hot water to dissolve the paste a bit
The night before serving, dissolve tomyum paste in a bit of hot water until it reaches "spreadable" consistency, not too thin, we don't want our marinate to be watery. Rub and massage paste all over chicken drumsticks, generously, refrigerate for one night, at least.
On the day, preheat oven to 180C, grill chicken covered in aluminium foil until the meat's cooked (about 30 minutes), crank up temperature to 250C, grill chicken uncovered until beautifully golden.
You can do similar things with chicken wings, serve them in a party and watch your guests killing each other fighting over them. These babies are perfect with carb of your choice (hello, steamed rice and lots of it).
This year, I hope I could do yummier things in ways tat are lazier than ever.