Daiso Avenue K

Ages ago.. I cooked this Lemon Chicken. Bila? Seriously I cant remember. Dalam folder on my desktop terlalu banyak gambar makanan that sometimes makes me wonder, bila aku masak semua tu. Hey! I did cook all those dishes tau.. :D

Today aku bawak mok pegi Daiso kat Avenue K. Woah! That Daiso is HUGE! First time aku pegi sana was last week, lepas lunch dengan Lily kat KLCC. I didnt know about that Daiso. Lily yang bagitau. Dah la masa aku lunch dgn Lily tu aku bawak Raina. Tengah sibuk aku shopping kat Daiso, dia nak pegi toilet pulak! Grrrrr.. really make my blood boil (sila translate bahasa melayu.. hehe).

The best part about shopping kat Avenue K ni, orang tak ramai. Pegi Daiso tu, aku boleh bilang dengan jari brapa orang yg ada kat situ. Kalau nak golek2, nyanyi lagu hindustan pun boleh. hehe.. Hubby drove us and waited inside the car kat tepi jalan. Lega! Tak payah la aku bersusah payah nak drive or take LRT. Mok shopping banyak giler barang. Macam2 dia nak beli, termasuk la alas kaki! Adoi! memang boleh giler kalau masuk Daiso.

Balik from Daiso, we sent mok home then terus pegi kedai Berkat Madinah kat Ampang Putera. Hubby bought air zam2. Kat situ, 10 litre air zam2 is RM90. Kalau beli kat tabung haji, rasanya dalam RM140. Dulu aku selalu beli kat pasar payang, RM120. Boleh save a lot of money beli barang kat kedai arab tu. I bought peaches too. Lupa nak ambik gambar lemon kat situ, RM1.50 tapi besar giler. Twice the size of the ones selling kat mana2 supermarket/hypermarket kat KL ni.

 Lemon Chicken 

Raina dah besar dan sangat mengada. Dia tanya hubby, "Uncle Sham, Uncle Sham sayang kita tak?". Oit! Uncle Sham mama punya!! :P



Lemon Chicken
by Ina Garten

Ingredients 
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine (ganti chicken broth)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4  chicken legs
1 lemon

Directions 

1. Preheat the oven to 400 degrees F.

2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown.

3. Off the heat, add the broth, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

4. Pat the chicken legs dry and place them skin side up over the sauce. Brush the chicken legs with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

5. Bake for 30 to 40 minutes, depending on the size of the chicken legs, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.