Recipe: Citrus Roasted Chicken & Sambal Eggplant

You will need:

1.8 kg chicken (choose to roast as a whole or in parts)

Marinate for a minimum of 20 mins with:
1/4 cup olive oil
1 orange (juice of)
5 small limes or 1 lemon (juice of)
2 tbsp sugar/honey
3 tbsp melted butter
2 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
4 cloves chopped garlic

Generous amount of herbs to sprinkle on top:
5 spices
nut meg
white pepper
black pepper

*I am using Chinese herbs, do play around with the herbs of your liking!

Sliced vegetables of different colours:
1/2 yellow capsicum
1 tomato
1 onion
4 small limes / 1 lemon
1/2 cup of carrot (cubed)
1/2 cup bite size broccoli (add during last 15-20 mins of baking)

Bake for 50-60 mins at 200 Celsius.

Grilled eggplant (brinjal) with dried prawn sambal...hmmm sedapnya!

• Cut eggplant into half.
• Soak egg-plant for 5 minutes in cold water added with a pinch of salt.
• Roast egg-plant (cut side down, skin up)on the top rack for 15 minutes.
• Turn the side, roast for another 10 minutes.
• Serve hot with sambal of your choice!

Beating Egg Whites

For my personal reference: Beating 3 room temperature egg whites using Tesco brand hand-mixer.

Pour 3 pure egg whites (no york) into clean & dry  stainless steel bowl

Low-speed (1), beat for 10s until frothy, add cream of tartar, beat 30s

Med-speed (3), add 1/3 sugar to foamy white, beat 10s add 1/3, 10s & 1/3

Low-speed (1), beat 1-2 mins to soft peaks

Med-speed (3), beat another 2-3 mins to firm peaks

Low-speed (1), beat another 4-5 mins to stiff peaks