12-15 lemons
2 tbsp coarse salt
extra lemon peel
boiled water

1. Using a brush, clean lemons under running water. If lemons are very firm, soak them overnight or until slightly softened - this makes it easier to pack the lemons tightly in the jar. Quarter the lemons but do not cut all the way through, so that the lemon is still intact. Fill the cuts with salt and pack them tightly into a clean jar, squashing them in. Sprinkle generously with salt as you build the layers, and fill the gaps by stuffing with the extra peel. Cover with lid and set aside in a cool place for 3 days.

2. After that time, the lemons will be soaking in their own juices and will have softened a little - press them down further and top with boiled water until lemons are completely submerged. Keep the lemons submerged with a weight [ or you will find mould growing on the exposed parts - simply remove affected parts] and cover with lid. Leave in a dark, cool place for at least 3 weeks. Keep well for 1 month - for longer storage, refrigerate with the soaking liquid.

*It's important to choose a suitably-sized jar so that the lemons and salt can be packed tightly. To avoid contamination, sterilise the jar and lid first by boiling, and use only boiled water to fill the jar.

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4 chicken thighs
2 cloves garlic, chopped
1/2 tsp freshly ground black pepper
1 tbsp olive oil
some preserved lemons

Spice Mix
1 g saffron
1 tsp cumin
1 tsp turmeric
1 (5cm) cinnamon stick
1 tsp coriander powder
1/4 tsp tsp ground ginger
1/4 tsp black pepper

2 onions, sliced
500 ml chicken ctock
2 preserved lemons
3 sprigs flat-leaf parsley, chopped
salt and pepper to taste

1. Marinate the chicken with the garlic, black pepper and olive oil. Rub the marinade on the chicken and set aside, covered in cling film, in the refrigerator for several hours or overnight.

2. Heat a little olive oil in the pan and fry the chicken until all sides begin to brown. Add the spice mix and onions. Stir-fry over high heat for a few minutes. Add the chicken stock, bring to boil, and simmer over low heat for 30 minutes. Add preserved lemons and continue to simmer and continue to simmer until reduced. Add the parsley and season to taste. Serve with couscous, rice or flatbread.

* This recipe looks real yum in the picture. I'm now mouth watering to be frank. Happy cooking for New Year.

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Sorry for being missing in action for the past few days because I was helping my workmates and myself to move to a new office. Yea.. hard day labour work. We still need to set up the computers and the internet configuration. Argh .... this is aggravating our sufferings. But of course I will still update my blog as usual.

Another few more days to a New Year ..... dum dum dum....

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Gosh.. today is Christmas Eve. I was invited to my aunt's Christmas Eve dinner but unfortunately, I'm so tired and I have already declined the invitation. So tonight would be wonderful since it's a habit of mine to celebrate this kind of big events in solitary. Yay ... I'm so happy!!! But the problem is my mum and sister will be having good food for today's special day and I'm going to eat instant noodle or some pasta??? Hmm.. that doesn't sound very balancing .... But oh well, being alone is much better ... Alamak! I don't think I still have my Chipmunk Xmas songs..... If yes, I would be able to croak in my house ... Bwahaahahahahah

What are you guys gonna do tonight? I'm just going to sleep early tonight!!!

P.S: Will be having another movie and food review later I guess..... depending what I have for dinner tonight.

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Be it extremely emotional, controversial, messed up, or whatever, this entry has been password protected.

If you know it, enter it; or, ask me for it.

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I saw this recipe in a local newspaper and the pastry in the picture looks so yummy to eat!!!!

3 tbsp sugar
3 tbsp cinnamon
one 22cm to 25 cm frozen puff pastry sheet
180g semisweet chocollate chunks
1/3 cup chopped walnuts

1. Preheat the oven to 200 C.
2. Lightly grease a large unrimmed baking sheet or ovenproof glass baking dish or line with parchment paper. Combine the sugar and cinnamon in a small bowl. Set aside.
3. Cut the thawed pastry sheet into 4 equal pieces and place on the baking sheet.
4. Divide the chocolate and walnuts evenly among the pastry pieces and sprinkle with half of the cinnamon-sugar mixture.
5. Use a little water to wet each edge, and fold the four corners of each pastry to the centre to enclose the filling. Twist or squeeze tightly to seal.
6. Bake for 10 minutes, then sprinkle the remaining cinnamon sugar over the puffs, and bake for 5 minutes or until golden brown.

Serve warm. Makes four servings.

*Warning* = I tried this kind of simple recipe before and they didn't turn out well. So I'm warning you guys that you might try and modify this recipe to your own needs!

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