I can’t believe I am finally dusting this old blog of mine from its inch deep of dust.
I apologize for the lack of activity around here. But hey, I think i might have a good excuse for it.
Over the past few months, I have had a baby!
Yes, my very own little bundle of Joy. And i couldn’t be any happier!
And i guess I am not like the SuperMoms out there who are able to juggle their babies in one hand while flipping pancakes with the other.
I am a Total mess.
and I am awful with time management.
Between feeding my baby girl (Yes, it’s a girl!) and burping her. I barely have enough time to wipe the spit up across my shoulder before my little one wails out for another request. Be it a diaper change, or a soothing hug. I am not complaining. I am more than happy to attend to her needs.
It just means that i won’t be posting as often.
And i will have to make do with lackluster blog posts and photos like so:
This is really a raw picture. I didn’t have time to take out my lights or assemble my props the way i usually did way back when.
Nevertheless, I am happy i was able to put up this post. Even when i had to stop about four times doing so.
(Recipe taken from To Food with Love)
Ingredients5 chicken thighs with skin-on, debonedTeriyaki sauce:1/2 cup Kikkoman soy sauce1/2 cup sake2/3 cup mirin3 tbsp sugarMethodPlace ingredients for sauce in a saucepan and bring to a boil. Stir to dissolve the sugar and simmer for 10-15 minutes or until the sauce is reduced to less than half. Transfer to a bowl and let it cool. It will continue to thicken a little during cooling.Season chicken thigh fillets with black pepper and pour about 4 tbsp of the teriyaki sauce onto the chicken. Mix well and leave in the fridge to marinate for 1 hour. Reserve the rest for later.Preheat oven to 210C (400F). Place the chicken in a baking dish or a tray lined with foil. Bake on the upper rack of the oven for 25-30 minutes, turning the chicken once halfway and baste with remaining marinade. When cooked, remove and transfer to a chopping board. Slice into 3/4 inch strips.
* To serve, I seared burger buns facedown in a pan with a bit of garlic butter.
I assembled the lettuce and tomatoes on the seared buns and placed the teriyaki chicken in between.
