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Hed Chef
Don't grill your date
By Hedy Khoo
May 17, 2010
FIRST dates can be as unnerving as they can be thrilling.
-- DRESS: Courtesy of River Island -- LOCATION: Courtesy of kitchen culture at Leng Kee Road. -- HAIR AND MAKE-UP: Helen Wong from Make Up For Ever Academy (Tel: 63330678)
Ever met someone who exudes such incredible charm and charisma, with all the right curves or muscles, who makes you quiver with suspense?
Don't you just wish you could skip dinner and the small talk and get down to the important business of stripping down to the bare essentials - namely soul-baring and getting the low-down on your date's true character?
In reality, the fun of the dating game is in the process. The less you know and reveal, the more mysterious and alluring.
But when you get to know the person better or embark on a relationship, you then have plenty of time to find out the other party's annoying habits and to irritate him with yours.
But sometimes if you are lucky, you may find that you can have everything on your plate and eat it, like hot grilled chicken lying on a lovely bed of salad leaves.
The only trouble is, turn your back for a moment and you may find that your newly-minted beau has eaten up the chicken strips, leaving you only the leaves.
No point poking him with a fork either. After all, he might remind you, 'But darling, you had only a garden salad on our first date.'
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Grilled chicken salad with sesame dressing
INGREDIENTS
-- TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
200g salad greens
1 chicken breast
2 tbsp Japanese soy and sesame salad dressing
1/2 tsp sea salt
Toasted sesame seeds and coriander for garnishing
Olive oil
MARINADE
2 tbsp plain yogurt (Greek-style)
1/2 tsp dried basil
1/2 tsp dried parsley
1/2 tsp ground thyme
Black pepper
METHOD
Place chicken in resealable bag together with the marinade mix.
Ensure chicken is thoroughly coated with the marinade.
Put bag in the refrigerator and allow it to sit for at least half an hour. It would be preferable to marinate it overnight.
Preheat oven on grill setting to medium-high heat.
Oil grill pan or griddle.
Place chicken breast, skin side down on pan, season with salt and lightly spray or brush on olive oil.
Place grill pan with chicken under the grill for 3-4 minutes before flipping it. Lightly spray on more olive oil. Grill for another 3-4 minutes until juices run clear when pierced.
Allow chicken breast to rest for a few minutes before slicing into strips.
Arrange salad leaves and chicken strips on plate.
Drizzle on the soy and sesame dressing.
Garnish with sesame seeds and coriander leaves.
Hed Chef
Don't grill your date
By Hedy Khoo
May 17, 2010
FIRST dates can be as unnerving as they can be thrilling.
Ever met someone who exudes such incredible charm and charisma, with all the right curves or muscles, who makes you quiver with suspense?
Don't you just wish you could skip dinner and the small talk and get down to the important business of stripping down to the bare essentials - namely soul-baring and getting the low-down on your date's true character?
In reality, the fun of the dating game is in the process. The less you know and reveal, the more mysterious and alluring.
But when you get to know the person better or embark on a relationship, you then have plenty of time to find out the other party's annoying habits and to irritate him with yours.
But sometimes if you are lucky, you may find that you can have everything on your plate and eat it, like hot grilled chicken lying on a lovely bed of salad leaves.
The only trouble is, turn your back for a moment and you may find that your newly-minted beau has eaten up the chicken strips, leaving you only the leaves.
No point poking him with a fork either. After all, he might remind you, 'But darling, you had only a garden salad on our first date.'
--------------------------------------------------------------------------------
Grilled chicken salad with sesame dressing
INGREDIENTS
-- TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
200g salad greens
1 chicken breast
2 tbsp Japanese soy and sesame salad dressing
1/2 tsp sea salt
Toasted sesame seeds and coriander for garnishing
Olive oil
MARINADE
2 tbsp plain yogurt (Greek-style)
1/2 tsp dried basil
1/2 tsp dried parsley
1/2 tsp ground thyme
Black pepper
METHOD
Place chicken in resealable bag together with the marinade mix.
Ensure chicken is thoroughly coated with the marinade.
Put bag in the refrigerator and allow it to sit for at least half an hour. It would be preferable to marinate it overnight.
Preheat oven on grill setting to medium-high heat.
Oil grill pan or griddle.
Place chicken breast, skin side down on pan, season with salt and lightly spray or brush on olive oil.
Place grill pan with chicken under the grill for 3-4 minutes before flipping it. Lightly spray on more olive oil. Grill for another 3-4 minutes until juices run clear when pierced.
Allow chicken breast to rest for a few minutes before slicing into strips.
Arrange salad leaves and chicken strips on plate.
Drizzle on the soy and sesame dressing.
Garnish with sesame seeds and coriander leaves.
