Day 20: Three More Days, More Cooking and Rain, Finally!

I woke up after 9am yesterday. It has become quite a habit and I hope I don't carry it over to Manila, when I need to go back to work (argh!).

Like I said, for lunch, I just reheated the gambas I cooked the other night (made specifically for next-day consumption) and what was left of the sinigang. After lunch, I defrosted a kilo of chicken thighs (seven huge pieces) and stuck them in a marinade. For those who'd want to replicate it (this is for you, Sissy, since you love it so much), here's how I did it:

Wash the chicken thighs and clean out the butts if they're still stuck on there. Get a gallon-size Ziplock bag - make sure it's clean! Into the bag, pour in about four tablespoons of good patis (fish sauce), the juice of three limes (the tiny Thai ones) and about a teaspoon of ground black pepper. Smoosh around to mix then toss the chicken pieces in. Burp as much air from the bag as possible and seal. Smoosh the chicken around to ensure even distribution. Store in the chiller section of your fridge while it marinates. If the chicken pieces are a bit thick, score on the non-skin surface to facilitate cooking.

Heat up a bit of oil in a non-stick pan, about 1/8 inch deep. Heat up to 160 degrees Celsius (at least that's what the induction cooker says the temp is). Pat the chicken pieces with a paper towel to get rid of excess marinade (don't be tempted into allowing it to drip into the hot oil, it won't add flavor. It'll just burn due to the sugars from the lime, trust me) then place it skin-side down on the hot oil. Cook for 3-4 minutes or until the skin browns and crisps up. Lower the temperature to 130 degrees Celsius and flip the piece of chicken. Cook for 5 to 7 minutes or until juices run clear.

Ideally, the meat should stay in the marinade overnight. The first four pieces that I cooked for dinner last night stayed in the marinade for less than four hours but was already flavorful. The last three pieces should taste better for lunch later (paired with pad thai from Mom's favorite vendor on Thanon Convent. Must remind her - mai sai prik!) and I can't wait!

I also reheated the last of the chop suey (discovered the survivors in a microwaveable container at the rear-most reaches of the fridge) with some of the broccoli I blanched earlier yesterday. Perfect!

So I didn't leave the house, as it rained several times today. Plans to go to Central World for last-minute purchases was thwarted by Mother Nature. Awww darn, I had three days left until I need to head back to Manila (aka, the Real World) and I lost one day to the rain. Ironically, I love the rain and I was glad it rained today - it was getting too warm. Still... one day lost! Oh agony! (I'm kidding, of course)

Later on today (since it's not almost 4am), I'm going to the laundromat to help the sisters load their washing. Then head out to Thanon Convent for the pad thai - must be there at 11am. Lunch hour gets crazy! After lunch, the Three Little Pigs will head out to Central World for last-minute purchases which will include (available merchandise and remaining baht willing): a baseball cap, ground coriander, microwave anti-spatter dome, and some toiletries for the sisters. Of course, a trip to Central World warrants another visit to Gelate. I wonder if their Lemon Sorbet is any good...