Friday, September 5, 2008
Deep Fried Everything and Azeri Cuisine
For my birthday my Dear gave me a deep fryer. I usually avoid deep-frying stuff to show some concern for my health, but I do like fried foods like everyone else so this was a welcome gift. I'd feel too guilty to buy myself a deep fryer, even if it would make a good addition to my galley gear. It requires at least 750mL of oil to start cooking-- not exactly frugal, but it does go a long way.
So two weeks ago I finally used the deep fryer, frying everything I can put my hands on. I began with a lunch of deep fried sausages and eggplant. For dinner, I fried potato wedges, Vienna sausages, and some canned salmon. The following day, I fried some Thai-style chicken wrapped in pandan leaves bought from SM. After which I had to reluctantly throw away the oil-- I don't usually consume 750mL of canola oil for just three meals.
This week I tried my hand at making saciçi, that afritada-like Azeri chicken dish I had in Baku. I departed from the original recipe though-- I used olive oil and butter instead of pure butter, I added a lot of garlic, and I cooked it with orange juice and slices. Also, I used bigger cuts of chicken and vegetables in my saciçi so I had to use more water while cooking; thus, the ensuing dish had a lot more sauce. It's quite greasy due to the copius amount of oil and butter, but the orange cuts through it a little bit. It was quite close to the saciçi I had in Baku, though I wish I used less water so the chicken and vegetables could've fried more. Next time I'll use smaller cuts of chicken.
Finally, just saw a video on Azeri cuisine:
Now I'm officially looking for a good Azeri (i.e., Turkish) restaurant in Manila.