Episode 406 - Movies for Food Lovers : Julie & Julia (2009)

PASSION. AMBITION. BUTTER. Do you have what it takes?
Julie & Julia (2009)

What a Superb movie! I love the characters and the cast (Meryl Streep & Amy Adams)! Meryl Streep really played the character well, especially in mimic-ing Julia Child's voice! Two great true stories in one movie. One about a women who loves food, learnt how to cook French food and wrote a book of recipes out of her experience. The other, used Julia's recipe book, wrote a blog out of it and tried all her recipes in a year! Both with great passion for food and aimed to prove that they could do something by working really hard! Additionally, I found that they wouldn't have been so successful without support from their loved ones and friends! Such an inspiration for me! Love it! However, I thought that Julie would meet Julia in the end and that would just be a great happy ending but they didn't. But one true thing that I learnt from this movie is that you can be a great cook by learning to cook! So, guys and girls, put on your apron and start whipping up something!

FYI: It runs about 2 hours, 3 mins and it's rated PG-13 on Yahoo!

My Rate: 7.5 stars out of 10

The movie is available on DVD in a very clear version at stores near you!

Episode 405 - Pasta Salad with Tuna ,Apple & Raisins

Delicious Bow Ties in Creamy Mayo with Tuna Chunks & Apple cuts

This is another quick recipe without much mess in the kitchen. All you need to do is to cook some pasta as directed on the packet and mix the pasta with anything that you like! As for me, I'm mixing it with some freshly cut apples, carrots and drizzle it with raisins, adding some colour to it. This is a great side dish. I used the bow tie Pasta. I think I've mentioned before that it can be quite hard in the centre so add another few more minutes when you boil them.

Ingredients:
4 cups of Bow tie Pasta; boiled as directed on packet (add 2 minutes more)
1 1/2 cups of apple; cut in cubes
1 handful of raisins
1/2 cup of carrot; cut in small cubes
1 can of Tuna flakes; drained
4 tbspns of Mayonnaise

Method:
Just dump everything in a mixing bowl and mix well.

Serves: 4

*Tip*: If the pasta looks a little but too dry, you can save some of the tuna flakes oil and drizzle a tablespoon in or add some more mayo to the mix.

Episode 404 - Sweet Pumpkin With Dried Shrimps

My Aunt gave us some pumpkin the other day and my Mum asked me to cook it. It was my first time cooking pumpkin and I must say it came out pretty good though I just "hantam" the ingredients and how to cook it. It's really "lemak" because of the coconut milk but yet all the vege just blends well with the dried shrimps and sambal. This, you got to try. Great for "makan-makan" with the family.

Pumpkin with Dried Shrimps

Ingredients:

A:3/4 cup dried shrimps; soaked in hot water, drained & cleaned, 1 chilli; deseeded, 2 shallots, 1 garlic, 1 tspn ready made "Sambal Belachan" (get it from the Supermarket)

B: 3 cups of Pumpkin; cut into large cubes, 1/4 cabbage; cut into 2" x 2" size, A few strings of long beans; cut into 3" length, 1 tomato; quartered, 2 cups of Coconut Milk , 1 cup of Water or less

Method: Blend ingredients A or pound them using a Pastor & Mortar. Put 2 tablespoons of cooking oil in a small deep pan and saute the blended/pounded ingredients until you can smell the aroma. Pour in the coconut milk and water and stir it. Let it simmer for a few minutes under medium heat and place the rest of the ingredients in and simmer for another 5 minutes or until the pumpkin and veges are tender. Add salt, sugar and stir. Switch off fire and cover with the lid. The trapped heat will let the vege continue cooking in the pan.

Serves: 4

*Tip*: Add fresh shrimps into this dish because it will just double the sweetness!

Btw I know the pic doesn't really look appealling but I promise you it really taste better than it looks. I just don't have the photography skills :p

Episode 403 - Potato & Egg Salad

Hi guys! This is one of my favourites when it comes to gatherings and parties. It's also one of my friend's fav because he loves potatoes. It's a real filling Salad but taste really good as it's creamy and packed with goodness (Warning- high content of Carbs :0). You can go creative by adding other things in like Salami, tuna, leftover chicken chunks, macaroni, capsicum, strips of fried beef bacon or even fruits like cut apples! Regardless, this is a basic potato salad which you can improvise and add other ingredients as you like!

Potato & Egg Salad

Ingredients:

5 Medium sized Australian Washed Potatoes; boiled, skin peeled off & diced into 1-1.5 inch cubes

2 Hard- boiled eggs; sliced or diced

3-4 tbspns Mayonnaise

1 tbspn Cream Cheese

Salt & Pepper to taste

1 tspns each of dried Basil & Parsley

Method:

Mix all the ingredients gently and serve.

Serves: 3

*Tip*: To boil potatoes, place a teaspoon of salt in the water. To check if potatoes are cooked, use a bamboo skewer/ or "Satay" stick to poke through. If it the stick goes through easily, your potatoes are cooked! Medium sized potatoes should take around 15-20 minutes on medium low fire. Potatoes can also be peeled then boiled. For abit of heat, you can add a lil chilli powder and also Paprika for colour/ presentation. For a bit of a heavy taste, you can add chopped large onions, not too much as the taste can be overwhelming! For those who love abit of sourness in this salad, you can add a teaspoon of sourcream or a squeeze of lemon juice! SLuRpS

So remember, you can add anything into this recipe just as long as it suits your guests and your taste! More recipes to come,so don't barge! XO)

Episode 402 - "Bubur" Durian/ Durian Pudding

NO DURIANS? Not in my life...

DURIANS! The King of fruits! Some may be disgusted by this pungeant smelling fruit but some can just eat one whole of it like there is no tomorrow! This recipe my friend, is something which my Dad loves to cook! It serves well as a desert or an afternoon snack but I love this and really don't mind having my durian cooked this way. Most importantly, you must get a darn good durian, those huge ones with small seeds and lots of flesh! And of course, the flesh must taste sweet and durian-y. haha. Mmmm.. Let's start!


"Bubur" Durian/ Durian Pudding

Ingredients:
6 strips of Pine/ "Pandan" leaves; tied together into a knot
15 cups of Coconut Milk
2 cups of sugar
600g of (ripe) Durian flesh
200g of Biscuit Osborne ("Cap Ayam")

Method:
Bring the coconut milk and pandan leaves to a boil. Lower the heat after putting the sugar in and let it simmer until you can smell the aroma of the pine leaves and coconut milk. Put the durian in and stir well. Lastly, put in the biscuits. Simmer for around 15-20 minutes (or longer) until the biscuits are soft and puffy.

Serves: 5-7 (in small portions)

*Tips*: The flesh of the durian can be taken off the seeds for a better presentation. More coconut milk and sugar shall be added during the simmering process especially when the biscuits are added as the biscuits tend to suck in the coconut milk. You must use this particular brand of biscuits as it is much more dry, less tasty and works really well in this recipe. And yes, it is exactly called "Biscuit Osborne"! :oD Serves great warm or cooled in the fridge.

For those durian lovers, this is one recipe worth trying!

Episode 401 - Squid Salad

Welcome to the fourth installment of my-kitchen-2-yours! I apologise for not updating and posting for a month. But guess what? I'm back! :0) For this new season, I'm featuring some of the recipes which I have gathered throughout the past month. All ranging from local fruits to simple 5 minute dishes for the busy workaholics!

To start, the following recipe is for those who can make good food even if it's from a can! Well, I do this if my fridge is out of food. This is a very good dish if you are short of time to make a fully prepared meal. It has pretty much of a local taste to it. Try it out!

Squid Salad

Ingredients:
1 can - 175g "Sotong" or Squid in Soya Sauce (Rex Brand); shredded into rings & tentacles separated out. 1/4 of Large Onion; sliced. Half a shallot; sliced. Half an inch of Ginger; stripped. Half a Chilli; sliced. 1 1/2 tablespoon of Sweet Dark Soya Sauce. 2 "Limau Kasturi" or Local Lime; Juiced

Method: Drain the can of squid but leave a tablespoon of the sauce in. Place the shredded squid into a bowl and the rest of the ingredients together. Toast well and serve!

Serves: 2-3

Simple right? This dish taste good as it is but eating with steamed white rice compliments it well. It can be a very good starter to your meal as well as a side dish to add to your meal! Enjoy and I'll catch you in the next post very soon! XOXO

Episode 318 - Seaweed Crisps

Eid Mubarak to all Muslims around the world! It's the festive season here in Brunei and usually during this time, there would be a lot of food involved! I've made several tit bits for the celebration. Amongst some of them are Almond cookies, Choco Chip Cookies and the very not successful Kek Batek. Haha. So definitely not serving that for Raya. It took me half a day to fry the "Keropok" and all but I manage to make some Homemade Seaweed Crisps! It's very laku I tell you, but most of the time I'll be the one munching on them while watching TV. Hehe. So I think there's going to be a bit of Festive weight gain this few weeks! *erks* Anyway, heres a very simple recipe for those who love eating these crisps!

Seaweed Crisps

Ingredients:

Seaweed Sheets (Roasted Nori Seaweed sheets)

Popia Skin/ Egg roll Skins

Egg; lightly beaten with a dash of salt

Cooking Oil

Method:

Lay a sheet of Popia skin on a flat, clean surface (you can use your chopping board). Then with a brush, lightly brush all the surface of the popia skin with the egg wash. Take a piece of Seaweed sheet and lay it ontop of the Popia Skin, press it down lightly with your hand. With a kitchen scissors, cut the seaweed/popia sheet into half and into small rectangles (3" x 2"). Repeat untill all skins are used up. In a deep fryer, heat oil until bubbles rise when dipped with a wooden chopstick. Place a handful of cut seaweed/popia sheet into hot oil. Fry until popia skin looks golden and lift the crisps with a strainer onto kitchen paper to strain access oil. Leave to cool and store in an airtight container for longer lasting freshness.

*Tip*: Buy the popia skin which is almost the same size as the seaweed sheets that you got. 1 packet (10 sheets) of seaweed sheets makes around 200g of crisps.

Episode 317 - White Turnip & Chicken Spring Rolls

Crunchy Egg Rolls with Sweet Sauce

Egg rolls may sound a bit too standard but it's actually just simply Popia (Or is it Popiah?) or Spring Rolls. Egg rolls or spring rolls are usually made with Popia skin wrapped with a filling which may consist of meat, vegetables, potatoes or even vermicilli/mee hoon! The filling is usually cooked with lots of flavour and taste so that it can compliment the taste of the popia skin. My Mum is a huge fan of Popia so I made these for her on one fine afternoon for tea.

White Turnip & Chicken Spring Rolls

Ingredients:
6" X 6" Egg Roll/ Spring Roll Skin (Get them in any Supermarket)
600g White turnip; shredded or cut thinly into strips
400g carrots; shredded
400g Minced Chicken Meat (Marinated with light soya sauce and salt & pepper to taste)
1 egg; lightly beaten

A:
100g Dried Shrimps
5 Red Shallots;
3 Cloves Garlic
1 Large Onion

Method:
Blend ingredients A and saute in a non-stick pan with around 5 tablespoons of cooking oil. Stir until dried shrimps look abit golden and you can smell the aroma of the blended ingredients. Put in the minced meat and stir well so that it will not clump. Next, place in the shredded turnip and carrots. Stir fry until turnip is limp in texture. Place stir fried filling in a bowl and set aside to cool for 15-20 minutes. At the same time, defrost/ thaw Spring Roll Skins as directed.

To wrap your Spring rolls with filling:
Place a skin on a clean surface so that the points are up and down and left and right (should appear as a diamond, not a square). Place the filling (a tablespoon) onto the rolls and take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper. Brush abit of egg wash on the seams before rolling it completely. Repeat until filling is finished.

Preheat deep pan with oil on medium low heat and fry spring rolls until skin turns golden. Make sure to roll the egg rolls so that they are evenly cooked. Serve immediately with dipping sauce of your choice!

Serves: 7-8

*Tip*: The above makes around 30 rolls. Before deep frying the egg rolls, you can place the wrapped egg rolls in the freezer for at least an hour. They will be much crispier. Suggested dipping sauce can be sweet chilli sauce or plum sauce.

Episode 316 - Peanut Satay Sauce

As promised, Satay Sauce recipe! You should know that Satay sauce taste really great with "Kelupis" or Steamed Glutionous Rice, "Ketupat" - usually served together with Satay and also "Lemang" which is Glutinious Rice cooked in Bamboo.

"Lemang"

"Ketupat"

Satay Sauce

Ingredients:

A:

5 red chillies

5 dried chillies

7 shallots
5 cloves of garlic

4 tbspn cooking oil

B:

3/4 cup Roasted peanuts, chopped finely

1/2 cup water (or less)
1/2 cup Coconut Cream
1/2 tbspn tamarind juice ("asam jawa" juice)

1 tbspn brown sugar

Salt and Pepper to taste

Method:
Finely blended all ingredients of A and saute in a non stick pan for 3-4 minutes until fragrant. Add all ingredients in B and stir under medium-low heat for around 4 minutes or until sauce thickens and bubbles. Set aside to cool for abit before serving with those delicious Chicken Satay!

*Tip*: You can also substitute both the Coconut cream and water with Coconut Milk (3/4 cup will do). Those tin canned ones will do great. You can also squeeze your own coconut milk from fresh grated coconut meat of coconuts (those already have husk) or you can use instant coconut powder, 1/2 cup of powder diluted in 1/2 cup of water. While cooking ingredients A, you may need to put a bit of cooking oil in your pan.

Episode 315 - Chicken Satay

Grilled Chicken Meat on Skewers

This is one of the most famous Malay food around SE Asia. You can have all sorts of "Satay". From chicken to beef to lamb and even rabbit meat! "Satay" is basically meat on a stick, enjoyed with a savoury peanut sauce but also taste great as it is. The first time I tried this recipe was for a BBQ I had a week ago. Recently, I cooked it for my family to break fast and they loved it! So, give this a try because you won't regret it!

Chicken Satay

Ingredients:
700g Chicken meat (boneless), cut into 1.5 cm cubes

For the Marinade:

2 Red Chilli, deseeded

2 cloves Garlic
4 shallots/ small red onions
1 tbsp anise/ "Jintan Manis"
1/2 tbsp Cumin / "Jintan Putih"
1 tbsp corriander seeds/ "Biji Ketumbar"
1/2 tbsp tumeric powder/ 1 cm fresh tumeric root
5 cm galangal root / "Lengkuas"
2-3 stalks of lemon grass/ "Serai"
2 tbspns brown sugar
Salt and pepper to taste (Salt, around 1/2 tbspn & a pinch of pepper)
1/4 cup of water
1/2 juice of a lime/ Calamansi

Method:
Finely blend all the ingredients for the marinade. Then marinade the cut chicken meat with the blended ingredients for 3-4 hours or overnight in the fridge. Later, thread marinated meat onto "satay" sticks or bamboo skewers. Brush some oil on a heated grill (medium-low fire)and cook the chicken satay till meat is tender and done or until light golden brown.

Serves: 5-7

*Tip*: You can use either chicken breast for a healthier choice or boneless whole leg chicken meat. For this recipe, I pan-grilled (using a non-stick grill pan) the chicken satay for at least 7-8 minutes on each side. If you're using a BBQ grill, depending on how hot the charcoal is, it may take a shorter time.

Recipe for Satay sauce/ Peanut sauce next.. so, don't go away! ;o)

Episode 314 - Kuih Wajid / Sweet Glutinous Rice

Kuih Wajid or Sweet Glutinous Rice

I got hold of that mini recipe books again! This time I bought the "Malay Kuih" by Norzailina Nordin. Inside, there are a variety of kuih Melayu to choose from and all are those down-to-earth balik kampung kuihs! Kuih Wajid is a very well-known Malay kuih. It's usually served during special occasions (Hari Raya, Puasa, Weddings etc) and you can usually get them from the gerai-gerai (ministalls) at the tamu. I myself really like Kuih Wajid and I'm putting this recipe up because last weekend my friend brought the Wajid Temburong (it's the BOMB!) to our BBQ but I didn't get to eat em! Anyway, this is a very simple kuih to make but its sugary taste is just ideal for the month of Ramadhan! And ya, not everyone would like the taste of the palm sugar (i.e. Babe LY *ahaks*) or the fact that the rice is sweet and sticky but it's worth a try, you might just enjoy it!

Sweet Glutinous Rice/ Kuih Wajid

Ingredients:

1 Banana Leaf, cut into 25 cm (10") square

500 g Glutinous rice, soaked for 8 hours & drained

500ml Coconut Cream

4 medium sized, Pandan/ Screwpine leaves, shredded & knotted

50g Rock Sugar, finely pounded

200g Palm Sugar/ Gula Melaka, crushed

80g Granulated Sugar

Method:

Line a 25-cm/10" square baking tin with banana leaf.

Steam drained glutinous rice for 20-25 minutes or until cooked. Transfer to a large tray and spread out thinly with a spoon or fork. Set aside to cool.

Combine coconut cream, pandan leaves and 3 types of sugar in a non-stick/Teflon pan. Stir continuously over medium heat until mixture is bubbly and thick.

Add cooked glutinous rice and stir until rice is well coated and has a shiny gloss. Discard pandan leaves and tip coated rice into tin. Press rice down with back of spoon or fork to level surface. Set aside to cool before cutting to serve.

*Tip*: Coconut cream can extracted from 800g of fresh grated coconut. If you can't get hold of the fresh grated coconut, use those canned ones will do! I recommend Ayam Brand.

Serves: 8

Image from thestar.com

Episode 313 - Deep Fried Satak

Mantis Prawn? Prawn Mantis? Which is it?

You must be wondering what the heck is Satak? No, I did not mean Satay. It's actually that Mantis Prawn. My Gawd, it was such a great treat I had for dinner yesterday! It is so simple to cook but yet the results are just out of this world. There's not much preparation needed for this delish creature of the sea and it's really really simple to cook it! I must say that the meat is not that much so you got to really savour the taste once you get your hands on them!

To clean, just brush and wash the outer parts of the prawn, cut off some of the small legs (as they don't have meat so you can cook without those) and deveined them.

Deep Fried Satak

Ingredients:

500-600g of Mantis Prawn
1 tbspns salt
A few dashes of Pepper
1/2 cup Corn flour/ Self-Rising Flour

Method:
Marinade Mantis Prawn with salt and pepper. Set aside for a few hours in the fridge. Then toss and coat the mantis prawn before deep frying in hot cooking oil until they turn pinkish orange (similar like shrimps/prawns). Serve rightaway.

Serves: 2

Or..... Cook them with a Fragrant Sauce

Stir fried Mantis Prawn with Fragrant Sauce

Ingredients:

350-400g mantis prawns Seasoning (combined)
½ tsp pepper
¼ tsp Chinese Five Spice powder
3-4 tbsp self-raising flour
1 tsp oil
1 tsp sesame oil
1 tbsp chopped garlic
1 tbsp chopped cili padi
1 stalk spring onion, cut into 3cm lengths

Sauce:

1 tsp oyster sauce
1 tbsp light soy sauce
1½ tsp sugar
1 tsp thick soy sauce
125ml fresh chicken stock

Method:

Rinse and de-vein the mantis prawns. Sprinkle combined seasoning ingredients on the prawns and toss well, then coat with self-raising flour. Deep-fry in hot oil until golden brown. Dish out and leave aside. Heat oil and sesame oil in a clean wok and fry garlic and cili padi until fragrant. Add sauce ingredients and bring to a boil. Reduce the heat and simmer until sauce is reduced. Return the fried mantis prawns to the wok. Stir and fry until well coated with the sauce. Add spring onion to mix. Dish out and serve.

Fragrant Sauce Recipe from kuali.com

*Tip*: The Mantis prawn can be cut into 2 parts but best to leave it as whole.

How to De-shell a cooked Prawn Mantis

1. Cut the head off.

2. Pry the top shell open from one side.

3. Gently scoop the meat out from the bottom bit with your spoon and enjoy!

Episode 312 - Litchi and Peach Agar-Agar

Sugary chunks of Litchi and Peach Agar-Agar

To all the Muslims everywhere, Happy Ramadhan! The Ramadan month calls for special mouth-watering recipes especially for the "Sungkai" (breaking the fast) time. My family and I usually make this really simple dessert for special occasions. But it's also great for any other day!

Litchi and Peach Agar-Agar

Ingredients:

1 pkt Flying Swallow Brand Agar-Agar Powder (any colour desired)

5 strips of Pandan leaves

500g Sugar (+- depending on your desired sweetness)

1 ltr (or 900ml) water

1 can of Litchi (Lychee)

2 halves of Peach (from a can - Ligo brand)

Method:

Cook the agar-agar as instructed on the packet only to add the pandan leaves together. To prepare fruits, dice up litchi an peaches into small chunks and scatter cut fruits onto a 23cm by 2 inch deep round dish. Then, pour cooked agar-agar into dish and set it aside to cool before putting into the fridge to chill. Using a sharp pointed knife, cut into desired size and serve while it's cold.

*Tip*: This recipe makes 2 dishes of agar-agar. Use half can of Litchi and half of a peach for each dish. You may also use any other fruits such as Mixed Fruit cocktail, kiwi, rambutan etc. Remember, make sure to dissolve the agar powder in the water before bringing it up to a boil. You do not want the agar powder to clump and be wasted.

Will post some more Ramadhan recipes soon and i'll try to put up a pic of the cut agar-agar once it's set! Enjoy your weekend!

Episode 311 - Pamelo and Prawn Salad

Scrumptious juicy sacs of sweetness

One of my babes gave me a pamelo the other day. Well, I'm not a really big fan of it but I must say her family grows really good pamelos! haha They're so sweet and juicy eaten just by itself. But you can also fancy it up with some fresh prawns and a tasty sweet and sour sauce. Here's a straight forward recipe which you can wip up as a starter for your meal! FYI: Pamelos are some sort of our local grapefruit.
First, you need to make this sauce then you can go for the salad recipe.

Sweet and Sour Fish Sauce

Ingredients:

2 red chillies, deseeded & chopped, 1/2 garlic clove, finely chopped, 60ml lemon juice/50ml vinegar, 60ml fish sauce, 3 tbspns soft brown sugar, 125ml water, boiled & cooled

Method:

Place all ingredients in a jar and shake well to mix.
*Tip*: This makes around 275ml. Refridgerate sauce in jar and use later for any other recipes. Keeps good in fridge around 2 weeks or less.

And for the recipe... A simple but yet a delish Thai delicacy...

Prawn & Pamelo Salad with Sweet and Sour Fish Sauce

Ingredients: 400g tiger prawns, skin peeled, The flesh of 1 medium size pamelo, peeled and segmented into small bite size pieces, 2 small red onions, thinly sliced/chopped ,1 small riped avocado, sliced thinly in wedges, 4 tbspns sweet and sour fish sauce, A handful of coriander leaves, chopped or lightly torn with fingers

Method:
To cook prawns, peel off skin and cook in boiling water for around 2 minutes till they turn pinkish orange in colour. Remove from water and leave to cool. Place the rest of the ingredients in a large salad bowl and lightly toss with the sauce drizzled on to it. To serve, place salad in a cocktail glass and drizzle a few teaspoons of sauce on top.

Visit link: http://www.ehow.com/video_2335026_cut-avocado.html for a video of how to cut avocado!

How to cut a pamelo~

First, cut the top and bottom bit of the pamelo. Then, with the tip of the knife, pierce through the skin (as close as you can get to the flesh but not through the flesh) from top to bottom. Repeat, making around 6-7 of these around the pamelo. Now you can easily peel of the outer skin of the pamelo with your fingers. Break open the pamelo by pressing your thumbs in the middle of the pamelo (feel the grooves of the segment of the pamelo) with the rest of your fingers on the side of the pamelo. Cut off the top of the segments and peel of the skin to get the flesh out!

Enjoy the recipe!

Recipe inspired and referred from Fresh Chinese by Wynnie Chan

Episode 310 - How To Joint A Whole Chicken

Cutting up a whole chicken can be very tedious and tricky. Theres the drums, the wings, the breasts... And if you don't use the right gadget and right ways to cut it, the cut chicken can turn up really messy! So this is a very detailed guide on how to joint a whole chicken - properly :o) Firstly, there are 2 very basic things you need to have and know : 1 - To have a very sharp and good kitchen knife and 2 - locate the joints by feel before cutting to separate them. Then the following:

1. Chicken legs - Put the chicken breast side up on a chopping board. Pull one leg away from the body. Cut through the skin between the body and leg, cutting down through the meat, and then work it way down to the thigh joint. Bend the leg so that it eases the leg bone from its socket, then cut through the ball-and-socket joint. Repeat with the other leg.


2. Chicken wings - Press one wing against the body of the bird so that both parts of the shoulder are visible. Cut through the skin, then down thorugh the joint to sever. Tuck the wingtip under the shoulder to make a triangular shape joint. Repeat with the other wing.


3. Split the carcass by cutting down around and under both breasts with poultry shears or strong kitchen scissors. Cut through the rib cage, separating the backbone from the breasts. Repeat the other side.

4. Cut along the centre of the breast with poultry sheers or kitchen scissors or a sharp knife, slide a knife under the breats meat on each side of the bone to release 2 boneless breast joints or cut straight down between the breast bone with a large cook's knife to give two joints on the bone.


5. To separate the leg joint into a drumstick and thigh, put the joint skin side uppermost, then flex the drumstick slightly so that you can see where the central joint is. Cut through the ball and socket joint.

Now you have everything in a set of 2 except for a carcass (not in pic) to make your stock with! This can also be used to joint other poultry such as duck or turkey but for small birds, you can leave the thigh joint with the drumstick.

or you can go to this link for a video: http://www.wonderhowto.com/how-to/video/how-to-joint-a-chicken-with-a-boning-knife-242088/