Andiamo A Mangiare!

The holidays is finally over. I can't believe how much weight I've gained in just two weeks. But this post is not all about how much I ate but what I ate instead. Our Christmas and New year is somewhat different this year, besides the fact that its only me and my baby sister left at home I also decided to try new dishes. I prepared food that I have not tried preparing ever.

Christmas -   Baked Mac                    -       Success
                    Bagner                            -       Failed

New Year - Beef Steak                      -        Failed 
                   Ham and Cheese Sticks   -        Success
                  
I think I need more practice. This year I am planning ta take things a notch higher. I will be concentrating on learning new recipes. I need to broaden my horizon when it comes to cooking by learning variety of dishes.

This recipe is from one of my online friend, Inday Dhemz. Thanks my dear for sharing this to me. I've actually tried this thrice already.

• 3 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh gingger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves- cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juice
• 1/2 teaspoon cayenne pepper

1. Heat oil in a skillet over medium heat. 
2. Saute onion until lightly browned.
3. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.
4. Continue stirring for 2 minutes.
5. Add chicken pieces, tomato paste, yogurt and coconut milk.
6. Bring to a boil, reduce heat and simmer for 20-25 minutes.
7. Remove bay leaf, and stir in lemon juice and cayenne pepper.
8. Simmer for 5 more minutes.

Ingredients:

• Boil pork belly along with salt, pepper, garlic and bay leaf. Put only enough water to cover the meat. 
  Wait until the meat is tender. 
• Once the meat is already tender, drain water off then dry the meat. Most people only air dry the meat but according to my source it is better to let it dry under the heat of the sun for 3-5 days. But if you do this you must cover the meat with a net to protect it from flies, plus make sure that you hang it in a place where your cat won't be able to reach it or it will end up in your cat's stomach instead. 
• After drying the meat you can now fry it, but if you can also put the meat inside the freezer overnight and fry it the following morning. This will give you a Bagnet that is soft and chewy inside, and crispy in the outside.