Moscow!

I was going to write the other day, cursing Michael Carrick for handling the ball needlessly in the dying minutes of the Chelsea game, but now since we're through to Moscow for the Champions League final and him doing an OK job in this morning Champions League game, I forgive him :D Anyway the next 3 games will define Man Utd season - champion or the first of the losers. My prediction: Champion. I'm so totally not biased.
I've been busy lately trying to catch-up on my schoolwork and guess what, my ward is still closed down because of that virus and I had to scavenge the other ward for my cases for two weeks now. I haven't finished those schoolwork yet but I thought I take a breather and write something. Today, I'm going to share a recipe called 'ayam masak hitam' or chicken cooked-black which I attempted to cook yesterday. Odd name but it was spicy and the taste was OK too, I guess, as I didn't get to taste the food that much since I was the last too eat that night and my flatmates had scraped most of the sauce leaving me with just the chicken. The dish was served with long-grain white rice, and prawn and cabbage tom-yam soup. The recipe is modified from Resepi RR Resepi:
Serving size: 4 male
Ingredient: 8 chicken drumstick, turmeric powder, cooking oil, 2 large onion, 1.5 tbsp chili powder, 4 tbsp oyster sauce, soy sauce (sweet and salty), water.
Method:
1. Roll chicken drumstick in tumeric powder. Fry until golden brown. Lift and set aside.
2. With new cooking oil, simmer diced onion until soft.
3. Add chilli powder and simmer until aromatic (='wangi' - I have no idea of the word in English to translate this Malay word when used in describing cooking method.)
4. Add the fried chicken, water (1/8 cup), oyster sauce and soy sauce. Soy sauce is added until the gravy turns black. Fry until gravy is thick.