Today is the 24th.
It's Christmas Eve.
Yeah, I made it!
I have to go to the store in a little bit to buy a few more things to cook dinner for tonight's guest this evening.
I am now at the store to buy the things that I still need for tonight.
Also buy diapers for Eli.
Looking for Eli's nasal drop because it's winter season and the heater is on.
And when it's on his nose gets a bit stuffy. So the Dr. recommend we use this nasal drop.
You put the drops in their nose and wait a bit and then their booger will come out.
Then it can be wiped off.
Because babies does not know how to blow their nose.
This is $3.79.
I still need a bowl for dipping sauce and soup.
This stack is $2.29 each.
There are 42 bowls.
You can use for soup, sauce because it's small or desserts.
I am taking two.
I am going to buy this and surprise my daughter.
Every time she comes to the store she always askf or it.
What is it? Let's see.
So there's 15 pieces inside. Very small.
And this whole thing is not cheap.
Almost $15.
Not sure how long she is going to play with this.
The last item I am getting from this store.
Eli's diapers.
Right now he is a size 1 because he weights 10-11 lbs.
I don't see the price.
It's the only one left. There's no more.
But I need it so I'm just going to take it.
Just here and there and it cost me $30.
The most expensive item is Naly's item.
Oh no, there's a discount. From $14.99 to $11.89.
Still the most expensive among all the items here.
Now I have to go to the Asian market to buy some ingredients to cook for dinner this evening.
Now arrived at the Asian market.
Cambodian market in Stockton, CA.
Take a look at the face of the person who is making the dipping sauce.
Kampot dipping sauce.
These chickens are going to be use to make chicken rice this evening.
Your dad cleaned it already?
This one is so small.
Winter time the chickens are not that big.
Go to go cut some green onions.
Green onions planted in our back yard.
Use it to cook the chicken.
There's going to be a lot of dishes tonight.
My family is making chicken rice and maybe add a few servings of papaya salad.
My mom is roasting a chicken and grilled Cambodian sausages.
My sister-in-law is bringing larb.
Each bringing in a little bit of this and that to join.
Look at this green onion. It's actually the small green onion but because we have not trimmed it
it just grow to be big like this.
Some people who comes mistaken it for regular onion but it's not. Just regular green onion.
Now I am going to cut it to make the chicken soup.
Going to cut at the stem. It can grow some new leaves.
Got this much.
There's a lot more left.
Good opportunity now because cooking this chicken use a lot of it.
Going to cut some more.
Look at all these green onions. I can barely wrap my hands around them.
Take it to boil the chicken.
The chef is so busy today.
Look, it's almost 1PM and I haven't eaten anything.
Now eating Chinese donut I got from the market with a cup of coffee to hold my stomach until this evening.
The type of chicken that I am using to make chicken rice is not stewing chicken. It's free range chicken?
Different from the American chicken (like Foster Farms).
The breast does not have a lot of meat like the chicken sold at American supermarket.
Some says it's like chickens in Cambodia.
I am using this pot to cook it. I don't think there is a name for it in Cambodian.
American calls it Instant Pot.
It's a pot that cooks and heats up fast and use pressure.
The cover seals in all the air. So it cooks fast.
So this chicken I am going to cook for just 5 mins.
But it's not an actual 5 mins because the water it needs to come to a set temperature before it starts to count down.
Then when the 5 mins is up you release the pressure that has build up inside when cooking.
You release the pressure until this red valve goes down then you can open the lid.
It's easy in that when cooking you don't have to turn or flip the chicken. Also less smell in the house.
The only smell is when you release the pressure and that smell is really good.
Then you just pull it out.
If using a small chicken like this I just set it to 2 mins.
If it's this big one I up it to 3 mins.
And the one that is cooking is big so I set it to 4-5 mins, I forgot.
See, it has not countdown yet because it has not reached the temperature to start counting 5.4.3.2, or so.
If you want to reach that temperature faster you use hot or boiling water and cook it. It will cook quicker.
I use this pot to make noodle soup broth. I can use frozen meat bones or frozen chickens in this pot.
You don't have to take it out and wait for the meat to defrost or thaw it.
And this is the Kampot dipping sauce that my husband made.
Will see what the guest thinks after they try it.
My husband skill in making the dipping sauce.
I am now getting ready to toast the rice before I put it in the rice cooker.
But first heat the oil and add the chopped garlic and ginger that was done earlier.
Fry it until it turns fragrant and golden brown.
The chicken is almost cook. Only 1 min. left.
Once it turns 0000, now it's done.
I'm turning it off.
Next I am going to turn this knob slowly to release the pressure.
Now the garlic and ginger is golden brown I pour in the rice.
I am cooking 8 cups today.
I am going to fry it until the rice grain is fragrant.
Also to dry it a bit because when I rinsed the rice I did not drain it well enough.
The rice grains has been fried a bit and also it's a bit dry.
I am going to continue stirring for another min. and will turn the heat off and wait for the chicken broth.
Before using the broth make sure to taste it before using it to cook the rice.
Adjust accordingly before using it.
At first when the rice is cook the color will not look nice. It will still look white like this.
But after the rice is cooked and sits for awhile the rice will turn a nice yellow color.
For those who wants the rice to be more yellow can add turmeric powder.
But I am not going to add it. Just going to keep it's natural color.
Turmeric is natural too but I meant the natural color for the chicken broth.
Let's now turn back to the soup.
Shortly, I am going to release this knob so that you all can see it.
I am saying it now because I have to turn on the vent up here so it doesn't smell and to help suck it all up.
Also I am going to use this tube that is from the middle of a paper towel.
Place it on top like this to help direct the smoke closer to the vent and suck it all up.
OK. Take a look.
Can you all hear it?
See the smoke? When the vent is on and you release it, it sucks up all the smoke.
You have to release until the red thing goes down. Opening before that is very dangerous
because the pressure is still inside like a bomb.
Once it's done I am going to open it and show you.
Now there's less pressure and the red dot also went down. It means you can now open the lid.
Remove this.
Here's the chicken.
This chicken is now cook and I am going to remove it
and taste the broth and adjust accordingly before I use it to cook the rice.
Now the broth has been added to the rice grains that was fried earlier. I am going to take it to the rice cooker.
The chicken that has been removed.
And here is the remainder of broth after some was used to cook the rice.
I am going to save it to make soup.
Add in some greens and eat it with the rice.
Add in some lettuce, fried garlic and some black pepper and it's ready to eat.
Some things are now ready. Waiting for the guests.
The time is almost 4:30PM and we are gathering at 5PM for our Christmas Eve dinner.
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