Kebab Night
I always looking forward to cook something special for Kian. I use the term ‘always’ very loosely at this stage because I’m very busy with bits and pieces from here and there.
Work is stressful, don’t know why. I work ~6.5 days a week. Practically 9-5 kinda thing. I use 2-3 nights for swimming. Few nights for necessary reading. Meetings. Etc Etc.
So, when I come to preparing dinner, I like something creative, tasty. Most important, not much dishes to do at the end — erm, I’m looking at 2 plates. That’s it.
I decided to make chicken kebab with white rice.
Instead of whacking the white rice next to the kebab, I used a teacup as a mould, shaping a nice and cute cuppa rice.
Abit of spring onion on top to make it look ’sexier’

The main course is the Kebab.
Chicken, onion and capsicum — all satay-ed with bamboo stick.
Chicken breast was cut and marinated in light soya sauce and Japanese rice wine.

The chicken tasted very nice. They were gently infussed with flavour from onion and capsicum. I’m impressed.
I foreseen myself using more capsicum in my cooking thesedays. Yay! Bring more pepper bells.
p/s: I’ve been using quite a far bit of eggplants in my cooking thesedays. Can anyone please tell me how you ‘do’ your eg plants please?? I *heart* eggplants. heaps.














