Coca Cola Lime Prawns - Eat Your Drink

It's been a longgg time since I made prawns, and I was suddenly craving it when I saw my colleague brought tomato sauce prawn as her lunch at work. Finally, I managed to make prawns tonight!.
I used Coke & lime this time, I love cooking with my favorite drinks flavors. Sweet, savory, & sour at the same time! It's light too, perfect for summer.

Recipe
- 12 pieces large prawns
- 2 cloves of garlic, crushed
- 1 onion, thinly sliced
- 1 cup of Coke
- 1 lime
- pinches of salt
- a dash of Worchestershire sauce
- olive oil, butter
Melt butter & olive oil in a frying pan, add garlic and onion, saute until fragrant. Add prawns, and quickly add coke and pinches of salt, tasting as you go. You gotta be quick so that the prawns wouldn't get overcooked. If you want, you can mix the "sauce" in a bowl first until you get the desired balance of sweet and salty. Finish with lime juice.

Don't forget to suck all the tasty goodness out of those prawn heads. Lip smacking!

Honey & Lime Roast Chicken

Oh boy.
Look at that bird's ass.
Golden delicious!

...and it's something I could make while I having a mindless chat, gawking at hot guys/beautiful pictures/delicious food/sinful desserts, or shopping online.

Perfect.

I'll try giving some step by step picture illustrations. Some, not all, since apparently my attention to details = crap.

First, start with the bird. Mine's HK$30 worth of smallish chicken. Rinse thoroughly inside out, pat dry, rub salt (generously) all over the bird, inside out and in between the meat and the skin.

Now, herbaliciousness.

I was really excited to use some goodies from my mini herb garden. I snipped a few sprigs of rosemary, thyme and basil, rinsed, drained them well, crushed 5 cloves of garlic and slice a lime into sections.

Before messaging the bird with some herbs, I prepared my roasting pan...

Being a good partner, I line my roasting pan with foil, for sous chef's easy cleaning later (otherwise, he may refuse to clean forever = my loss). Preheat oven to 180C/350F.

I squeeze lime juice all over the chicken, inside out. Stuffed lime sections, crushed garlic and herbs in the bird's cavity and in between its skin.

Then lay it on the roasting pan...cover with foil...

Dump the whole thing into oven and do whatever you like for about an hour.

After an hour...take out the bird and uncover...and ohmygod!

Nothing happened to the chicken???!!!

Actually it's pretty much cooked, now we just need to brown the skin.
Crank up the heat of the oven to 220-250C. Roast the chicken uncovered, flip once it turns light brown.
Take out the bird again, slather honey (generously. I used cheap BBQ honey, which is pretty much syrup?) all over the skin, drizzle some into the cavity, squeeze lime juice all over...and throw it into oven again until it gets really golden.

Forget being ladylike, civilised, well educated, elegant, blablabla.
Best consumed savagely with bare hands.
Ouch! Hot!

Serve with a side of carb and some greeneries of your choice.

Lemon Lime Cake - My Ice Cream Photo on Time Out Magazine

This lemon lime cake is only a decoy, a bait to give me a chance to gush at how happy I am....because my ice cream picture is printed in a magazine!

Oh yeah! Oh yeah!

Please excuse how lame I am, it's just....I haven't had anything of me printed in a magazine, except for my contribution to my company's publications.

So, although the picture isn't exactly big, and I couldn't even find my name on the credit list without a microscope...I am so damn happy that some people found my picture useful. Yay! The graphic designer at Time Out magazine was very nice, she asked for proper permission to print and sent me a copy of the magazine, which I totally appreciate.

The picture was originally posted here:


Here's the cover of the magazine:


Here's the article:

...and here's my ice cream photo, with a tiny print of my name somewhere.

...now, as a token for my appreciation of your patience, having endured my lame overenthusiasm...

Lemon Lime Cake

It's just a humble quick and easy snack/dessert made from muffin batter, disguised in a cake form and whisked more than I normally do muffins. Don't be fooled by how ugly it looks, it is one of the most popular things I've baked and forced offered to my colleagues. But then again, they are Hong Kongers. They love receiving killing drinking and eating anything that includes lemon.

Recipe
- 1 cup all purpose flour (sifted)
- 1/3 cup + 3 table spoon sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg, beaten
- 2/3 cup yoghurt
- 1/4 cup olive oil
- 1 tsp vanilla
- juice and zest of 1 lemon and 1 lime

Preheat oven to 180C/350F. Mix all dry ingredients in a bowl, mix all wet ingredients in another, mix them well. Pour into a lightly greased loaf pan or muffin tray lined with muffin cups, bake until a toothpick inserted in the middle comes out clean (based on my experience: loaf pan = about 20 minutes, muffin tray = about 15 minutes).

They are sweet, soft, moist and lemony, perfect with a cup of hot tea, while watching my current obsession.
Thanks for bearing with me, you guys!