Fear takes different forms.
When we are young, we are afraid of the darkness.
We grow up and find that it’s not that scary.
We grow up and start getting scared of things we never expected to induce fear in our spines.
We fear getting older.
We fear responsibilities
We fear the death of someone dear
We fear ending up alone, dying alone, meeting new people, getting out of our comfort zone and trying something new,…
We fear failure as we fear success.
We are afraid of other people’s jealousy, their opinions, their comments, their criticism. We are afraid of ourselves. No wonder we’d be afraid of others.
As adults, all the fears inside our heads materialize in front of us. And sometimes we stand helpless in the face of those fears that block the road for us.
Fear stops us from doing what we want to do. And unless we put our fears in front of us, and get nuclear on their asses, we will still be controlled by them.
But that’s not easy.
Just, one step at a time.
We can do it
Yes we can
I was binge-watching (as it has been going on for some time now) Desperate Housewives, and this closing line came up to fit exactly what I wanted to say in this post:
“There is much to be afraid of in this world. But what we fear has nothing to do with gruesome masks, or plastic spiders, or life-like monsters. It’s the thoughts in our heads that terrify us the most […] How do we conquer these terrifying thoughts? We start by reminding ourselves, what does not kill us just makes us stronger!”
DESPERATE HOUSEWIVES S04E06: Now I Know Don’t Be Scared
If you’re scrolling to check the recipe, the long list of ingredients might spread some fear across your spine.
But fear not. Most of the ingredients are things you can find in your kitchen cabinet, or in any supermarket nearby. So conquer those fears and rush into the kitchen because this is a kickass recipe and I’m sure you’ll be licking your plate clean, if not the cooking pot itself!
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Sweet and Sticky Sesame Chicken
Serves 4 persons
For the sauce
3 tbsp honey
4 tbsp soy sauce
3 tbsp rice vinegar
2 tbsp brown sugar
3 tbsp sweet chili sauce
1kg skinless boneless chicken breasts
1 tsp salt
1/2 tsp white pepper (or black pepper)
1/2 tsp nutmeg
1/2 tsp ground cloves
3 tbsp corn starch
5 tbsp flour
3 large carrots, sliced diagonally
3 regular zucchinis, sliced diagonally
1 large onion, sliced
5 garlic cloves, minced
5 cm ginger root, minced or grated
4 stalks green onions
2 tbsp sesame 3 tbsp sesame oil
2 cups basmati rice
4 cardamom pods
4 whole cloves
1 tbsp coriander seeds
1 tsp cumin seeds
Cut the breasts into cubes and season with salt, white pepper, nutmeg, cloves, and plenty of corn starch and flour then set aside
In a large wok or pot, heat 1/4 cup vegetable oil and fry the chicken in batches without overcrowding the pan. Cook undisturbed for 3-5 minutes on each side until golden and crispy
Remove from the oil and drain on paper towels while you fry the rest. Add more oil if needed
In the same bowl with leftover seasoned flour, mix the sauce ingredients and set aside
In the same pot or wok, adding more oil if needed, put half of the garlic and ginger then add the carrots and toss in the oil for 5 minutes until slightly softened on the outside. Add the zucchinis and onion and toss to cook
Add the chicken and toss to combine
Pour the sauce and sesame seeds and stir until it thickens slightly
Add the sesame oil and green onions and take off the heatFor the rice:
In a large pot, pour 2L of water with around 2 tablespoons salt, the cardamom, cloves, and coriander and cumin seeds and bring to a boil
Wash and strain the rice until the water runs clear. Carefully add to the boiling water and reduce to medium low
Boil for 12-15 min until the rice is cooked. Pour over a colander and it’s ready to be served
This is not precisly a bruschetta. Technically it is. It is a piece of toasted bread, rubbed with garlic, topped with delicious ingredients. BUT it is certainly not an antipasto for me, excuse me Italians. I love these little filling bites for the limitless options one can layer in such a small bite.
There are still some seasonal tomatoes in produce shops and I LOVE tomatoes; red, ripe, juicy, and super flavourful. Go and grab the last ones out there and treat them well!
Summer is officially over. Today marks the start of Autumn, but the weather has already changed with a mellowing breeze and yellowing trees. There’s a charm about this season. Villagers and orchard owners believe that this is the most generous time of the year. The crops are plenty and the orchards look beautiful with the trees and vines bearing fruits from all colors.
This is one of the quick recipes that you could use to clean your leftovers and whatever is there in the fridge. Fried rice is a staple in Asian cuisine and I like to think it is a complete meal. It has carbs, vegetables, and proteins with enough salt to flavor the dish. The extra dose of proteins from the black beans makes this dish a super dish and takes away the guilt of carbs, if ever found! Continue reading →
This week was supposed to be a full working week on an upcoming project with Bethany Kehdy. We were scheduled to be doing video recipe filming up here in their mountain fortress at the foot of Sannine mountain. I was in charge of the off-screen cooking and the styling. During the past couple of weeks Bethany and I fixed our heads to the computer screens and pen and paper to note down every single recipe, every single ingredient, props, and every piece of kitchenware a kitchen might need since we’re starting the kitchen from scratch. Continue reading →