6 chicken legs
1 tsp sea salt
1 tsp dried thyme
2 tbsp olive oil
few slices of lemon
few sprigs of fresh thyme
(1) Wash and clean chicken legs thoroughly. Pat dry the chicken legs. Preheat oven at 450F.
(2) Mix salt, dried thyme and olive oil together in a bowl.
(3) Using your fingers, rub the seasoned olive oil all over the chicken legs, carefully separating the chicken skin and rubbing the oil under the skin as well.
(4) Wrap heavy-duty aluminum foil over baking sheet pan. Drizzle olive oil, and place lemon slices on the pan.
(5) Place the legs skin side up on the lemon slices. Sprinkle with salt and black pepper. Put few fresh thyme over the chicken legs.
(6) Roast the chicken legs for 40 minutes or until the chicken juices run clear when pierced with a fork. If using instant-read thermometer, it should read 170F.
(7) Transfer the chicken legs to a plate, and serve hot!
A healthier version of KL Hokkein Mee without the lard. Perfect for those who are health conscious or in a “no-pork” diet too.
INGREDIENTS (SERVES 4)
1 package of fresh noodle (yellow noodles or thick noodles)
1 cup bean sprouts
1 cup Chye Sim or Green vegetables, cut into 2 inches long
1 cup pork loin
1 cup of frozen or fresh mix seafood (cuttlefish, crabsticks, mussles)
few fresh prawns, deveined with shells on
1 tbsp minced garlic
4 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp ABC Kecap Manis Sauce (very thick sweet sauce)
1 cup stock or water
cornstarch mixture (2 tbsp cornstarch mix with 2 tbsp water)
(1) Slice pork into very thin slices. Marinate pork slices with 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp tapioca starch and 1 tsp water. Mix well and leave aside for 20 minutes.
(2) Prepare the rest of ingredients, and place near to the cooking wok.
(3) Heat 2 tbsp oil in wok, and add minced garlic. Stir fry till fragrant.
(4) Add pork slices, and stir fry till pork is cooked.
(5) Add vegetables and stir fry for another minute.
(6) Add prawns and seafood and stir fry till well combined.
(7) Add noodles, seasoning and stock. Stir fry till combined. Add more dark soy sauce if the color is not dark enough. This dish is supposed to be very dark in color.
(8) Taste the sauce, and adjust to own preference.
(9) Keep stirring the noodle, and add cornstarch mixture. Stir well until the sauce has thickened and the noodles are cooked.
(10) Turn off the heat, and transfer the noodle to serving plates.
(11) Serve hot with Sambal Belacan sauce or cut chillies.