Welcome to The Pink Watermelon.
I love to cook and some friends have asked for me to share some of my recipes. So I thought, “why not start a blog?” as this would make sharing information much easier… As the idea took shape, I found that I wanted The Pink Watermelon to be more than just a food/recipe blog.
Here, I shall be sharing anything and everything that I think or find to be interesting… from recipes and kitchen tips, to places of interest, to photos and even reviews of books and toys. If you have suggestions as to what you’d like to see more of, or have any questions, please feel free to leave a comment or contact me at email@example.com.
To kick off the blog, I’ve got a simple chicken recipe to share with you.
Easy-Peasy Chinese-Style Chicken Drumsticks
This is a much simplified version of Chinese-style roast chicken. I first devised this to introduce my boys (2 and 4yrs) to chicken on-the-bone, as well as to the taste of soy and sesame oil, as these are common ingredients in Asian recipes. Served with steamed rice and cucumber sticks, it makes a tasty and nutritious meal that is now a sure-fire hit with my young ones.
This also makes a quick weekday supper for us adults, to which I add a little more flavour by adding 4-5 cloves of garlic (crushed) as well as 2-3 inches of ginger (skinned and crushed), to the marinade.
4 chicken drumsticks
1 tbsp of sesame oil
2 tbsp of light soy sauce*
Optional for adults: 4-5 crushed cloves of garlic and 2-3 inches of ginger, lightly crushed to release flavours.
1) Preheat your oven to 180C (convection oven)/160C (for fan oven).
2) Put chicken drumsticks in a plastic bag/food container and cover with soy sauce and sesame oil. If you find that you don’t have enough liquid to comfortably coat the chicken pieces (it depends on what container you use), simply make more and add.
3) Let chicken sit in this marinade for at least 10 mins. I usually do mine either the night before or in the morning (as this is when I have the time), turning it at some point in between.
4) Drizzle a little sunflower oil (any mild vegetable oil will do) on to a roasting pan/dish, then place chicken in, turning it to make sure that it is lightly coated in the oil. Roast chicken in the pre-heated oven for a total of 40 mins, turning over the chicken pieces and pouring the leftover marinade (half if you’ve made a double portion) over them at the 20 min mark.
5) Serve with steamed rice (drizzled with the roasting juices from the pan) and fresh cucumber (or whatever vegetables your children prefer).
6) For adults, heat about a tablespoon of sunflower oil in a saucepan. When hot, tip in the leftover marinade, letting the soy sauce caramelise a little. Next, add a little water to reduce the saltiness of the mixture to taste. Finally, tip in whatever roasting juices in the pan and bring to a boil. Strain and serve as a sauce along with some sliced red chillies for some added zing.
Enjoy and see you again soon.
*For those of you who are not too familiar with soy sauce, here is a quick introduction. Light soy sauce is thinner and usually used to add flavour/saltiness to a dish, whilst dark soy sauce is of a heavier, thicker consistency and used to add colour and depth to a dish. There is also kicap/kecap manis which has the same consistency as dark soy sauce, but is sweeter and usually used as a condiment/dipping sauce. Different brands of soy sauce vary mildly in taste, so it usually requires a little bit of trying and testing to find a brand that works for you.