$60 Wagyu

At $60 per kilogram, this Costco wagyu beef must be the most expensive piece of meat I've bought. Was it worth it? Not really. It's quite flavourful and tender, but not mind-blowing as I expected. Maybe I just didn't cook it properly. About 5 minutes each side on the frying pan (high heat), then into the oven for about 10 minutes.

Chinese Lemon Chicken

There are three components for this timeless recipe - the marinade, the batter, and the sauce.

Ingredients for the marinade:

2 tablespoons soy sauce

1/2 teaspoon salt

1/4 teaspoon sesame oil

Ingredients for the batter:

2 eggs

1/4 cup cornstarch

1/2 teaspoon baking powder

1 pinch white powder

Ingredients for the sauce:

1/3 cup sugar

1 cup chicken broth/stock

1 1/2 tablespoon cornstarch

2 tablespoon lemon juice

3/4 teaspoon salt

3 slices lemon

Get yourself half a kilo worth of chicken breast and cut into 1-inch cubes. Put the pieces in a ziplock bag together with the marinade in the fridge for half an hour. Make the batter using the mentioned ingredients. I've got half of the batter left, so it would be a good idea to halve the original portions. Coat the chicken pieces with the batter and deep fry until cooked/golden brown. Let them rest on absorbent paper.

Prepare the lemon sauce on a bowl. Heat 2 tablespoons of oil in a wok and slowly add in the sauce. Don't get the oil too hot or the sauce is not gonna like it. Mix until sauce becomes clear. Remove the lemon slices and pour over the fried chicken pieces.

Fillet of Fish with Vegetables

Was planning to cook sweet and sour fish tonight, but forgot to buy the pineapple juice. To keep things simple, I switched to fried fish fillets with vegetables.

First off, cut the fish fillet into 1-inch thick pieces. Add oil to the frying pan and bring to high heat. Fry the fish till a bit brown then remove. In the same pan with the oil, put in some chopped vegetables - carrots, onion, brocolli, potatoes, whatever you can find. Toss and turn for 1 minute, then add:

• 1/3 cup chicken stock
• 1/2 teaspoon salt
• 1 teaspoon soy sauce

Cover and simmer for 5 minutes. Mix 1 teaspoon water with 1 teaspoon cornstarch, and add into the stock. Mix everything gently until sauce has thickened. Pour on a plate and add the fish fillets on top.