With half a head of organic cabbage in the fridge bought over a week ago and starting to sprout black spots, a loaf of bread sitting in the freezer for almost a month and some month-old frozen organic boneless chicken thighs in the freezer, our wise chef Sherilyn told me yesterday that she will clear the fridge today. We now plan our meals together but on most days, she wants it her way. She's got one more month to cook for us before school starts in mid January 2021. So I let her try out as many new recipes as she desires to hone her cooking skill. Sherilyn really finds it a joy cooking and baking, just like how she used to love playing with her masak-masak toys when she was a toddler.
Have I told you that Santarina gave us a new Thermomix for Christmas?! Our chef Sherilyn is going to have a fun time trying out loads of new recipes with the TMX!
Today she whipped up chicken katsu sando just to clear the old stuff in the fridge. She has now mastered the skill of deep frying meat coated with Panko bread crumbs with very little oil splatters. The result is always super crispy and mouth-watering fried chicken and pork that taste exactly like the ones from Japanese restaurants.
Sherilyn even makes her own Tonkatsu sauce for the sando. In fact, she makes most of the Korean and Japanese sauces herself these days.
