Jerk Chicken

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. The term jerk is said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became jerky in English. traditionally this is to be cooked over a coal fire, we’re going to adapt this to a regular kitchen, its spicy and yummy and I’m sure you’re going to love it.

My time spent living in Singapore opened my eyes, mind and palette to the different types of cuisine available there as it was the melting pot of Asian Pacific cultures and cuisine. The Singapore Laksa is a spicy, hot bowl of soup with noodles, chicken, fish and many other yummy ingredients. It’s closest relative is the Ohn-no Kauk Swe which I have also posted, this is my version of the Laksa and does not take too much of cooking time. I suggest keeping the tissues nearby, you’re going to need it. Enjoy!

This is one of dad's favorite recipe which we love making at home, he has tweaked it to our palettes over the years but I'm sure you're going to love it too. We prefer using Veal meat because here we don't get Cow meat easily, they mostly slaughter buffalo, hence it's a tougher meat. Moreover we don't get cured meats either so our cooking time is longer and for the most part a lot of the meat dishes are braised, boiled or pressure cooked, this one is not. I hope you like this recipe. Enjoy!