A few years back I watched all the hoo-ha about the crispy chicken Rendang skin’s gate on MasterChef UK. Actually my opinion on the said judge has never been good. I find him pretentious. I still do not understand how a green grocer can judge a cookery television series. He is not even a trained chef.
Since then I have been thinking and thinking. Is there a way to pacify the Western’s palate? In the West, anything crispy is considered the best. Chicken skin is like the holy grail after crispy bacon of course.
I have also neglected to update my blog for awhile. I have only been cooking the same old, same old and simple food. But my kitchen has been producing ‘experimental’ food lately. This recipe is not my usual authentic cook but I experimented and I think it is quite cool.
I was gifted some special rendang paste that flew in all the way from Kuching, Sarawak courtesy of my classmates. Today I used it to marinated my spatchcock corn fed chicken. Then I vacuum sealed it.
I seasoned my potatoes with Masala and my favourite spices before vacuum sealed ready for the SousVide in one layer.
For my crispy skin, I removed the skin after SousVide and pan fry them – kekekekekeke
