FUNNIEST BEVERAGE

CHOCOLATE BEER

FRIED CHICKEN BEER

BREAST MILK

FRUIT PUNCH TASTE WATER

PINEAPPLE BEER

MILK VODKA

BEER + MILK = BILK

PEPSI@CUCUMBER

PEPSI@YOGURT

CANNABIS DRINK

PUSSY ENERGY DRINK

WASABI BEER

CHICKEN YAKITORI

Usually when people think of Japanese food they would think of sushi. I can assure you that there is a lot more to this wonderful cuisine that will meets the eye.

"Yakitori", is commonly a Japanese type of skewered chicken. The term of Yakitori can also be referred to skewered food in general. The average of Yakitori is made from several bite-sized of chicken meat, normally boneless chicken breast and skewered on the bamboo skewer and grilled.  The history of Yakitori dates back to the "Edo" period around 1600 where it was described as a bird meat stuck on skewer, grilled and flavoured. Yakitori was sold for the first time around 1912 in Kanto, the eastern area in Japan. Though the name means grilled chicken but back then it had various kinds of meat such as horse meat, beef guts and even dog meat just to make it cheaper and it had become popular among all Japanese due to the low cost. Cheap Yakitori went down well with alcohol, so it appeared majority on the Izakaya (pub) menus. For more than 100 years, this traditional Japanese food has been loved by many people of all sorts, elder to children at all the time. 

The sauce for Yakitori plays a very important part in the dish. Soy sauce are the main heart in the recipe but the thing is not all kind of soy sauce can be used in cooking Yakitori. To most people all soy sauces are the same and but like all products they come in varying degrees of qualities. Originally, Chinese developed soy sauce and it was produced using a shorter brewing process as well as having a higher salt content than the Japanese version of soy sauce. Many content caramel colouring, added sugar, mono-sodium glutamate (MSG) and preservatives  which will give the sauce kind of artificial taste. In another version, authentic Japanese soy sauce, also referred as "Shoyu" is brewed with cultured yeast for many months. The latter generally has a lower salt content and includes roasted wheat which in turn improves the flavour, aroma and the colour too.

INGREDIENTS:

• 2 pieces of boneless chicken breast
• 7 wooden skewers

• 150 ml of Japanese soy sauce
• 80 ml of sake 
• 50 gm of sugar
• 3 tablespoon of honey
• 1 piece of crushed garlic

Soaked the wooden skewers in water for at least 30 minutes, this can avoid the skewers from getting burned.

Make the sauce. Stir in soy sauce, sugar, sake and crushed garlic in a small pan and bring to the boil. Lower the heat and simmer the mixture for 10 minutes, or until the sauce is reduced by one-third. Set aside let it cool down.

Cut each chicken thigh into bite-size pieces and place it in the sauce to marinade for an hour or more.

Preheat the griller.Thread the chicken on to the drained skewers. Grilled under medium heat, brushing generously several times with the sauce. Allow 5-10 minutes, or until the chicken is cooked but still moist.

Drizzled the remaining sauce on the Yakitori.

SIRLOIN STEAK

I love to have sirloin steak once a while. It has the best flavour and texture compare to any part of a cattle. When it comes to steak, I am a bit of a purest. I dont really eat it that often, when i do, I love to indulge in a really good piece of meat and a good piece of master meat doesn't need to have any sauces or whatsoever. Just marinade with salt and pepper will do and that will bring out the greatness in the meat. Steak from supermarkets is fine but it is definitely not quite the best and variable in quality. I used to love sirloin steak from MnS but since i found my own butcher, it is far more better then any steak from commercial supermarkets to be frank. The meat will be honestly better and i can talk to my butcher to get a clearer picture of a fine steak. Hence, it is cheaper then all the supermarkets too. 

A good steak comes from dry aged beef that has been hung for around three weeks, which means by 21 days of matured steak - less excess of water and gives the minimum flavour. I always look for the nice piece of fat running through it, dont be put off by that as it will keep the steak nice and moist. I love to get a steak which the outside fat is rich and creamy looking because as the steak is cooking, that part will melts and impulse the flavour making it becoming more and more juicy.

• Fist of all, season the steak both side with salt and pepper properly because when the minute the steak is to put on the pan, it will drops off 30% of the season. 

• Pan on, do not put the oil in the pan unless the pan is absolutely hot. If not, the steak will become dead without any heat and colour. If there is no heat on the pan there is no colour and when there is no colour there is no flavour. Hold back and wait for the pan to get hot before putting in the oil.

• When the pan just starting to smoke with the oil on it, place in the steak firm them down to the base of the pan. This will help seal in the steak juices.

• I love my steak to be medium, which will be around 3 minutes then turn the steak and cook for another 2 1/2 minutes.

• Do not over turn the steak that regularly. Once will be enough of each side and the important part is to cook the top creamy fat part. 

• Before the 1 1/2 minutes from coming out, put a piece of butter on the pan. This will gives a really nice brown colour to finishing it. 

• Before taking the steak out, turn the steak on its back and cook that little bit of fat on that side.

With some greens and a nice piece of sirloin steak, it makes them a perfect couple !