the chicken part was good, the seafood not that good. feeds about 4. i followed this home-brewed recipe : pizza base : 2 cups bread flour 1.5 cup plain flour 3/4 tsp yeast pinch salt pinch sugar 2 heap tbsp ghee 1-2 tbsp olive oil 1 cup warm water - mix yeast with a little water, sugar and salt and stir till everything dissolves. - mix the flour, melt and add the ghee, then olive oil and yeast and mix well. - add water bit by bit mixing well it into the flour with every addition until the lump looks like what dough should look like. - knead well for maybe 5min then mould into a lump, cover and let it rise in a warm place till it expands to about 2x the volume (about 45min to an hour). toppings : 4 squids 8 prawns 2.5 whole chicken leg fillets 1 bulb garlic pinch of salt sprinkle of ground pepper 3/4 can of button mushrooms (but use fresh mushrooms instead if you have them) - mince the garlic and soak in cooking oil - shell, de-vein the prawns and cube them - remove squid eyes, beak and cartilage, slice up the squid heads and cut the body into rings - stir fry seafood with some cooking oil, salt, some of the mince garlic, ground pepper till about 80% cooked. store in a bowl and let the juices ooze~~ - stir fry the chicken with some cooking oil, salt and the rest of the mince garlic till about 80% cooked. store in bowl. adding the toppings : some carbonara sauce sprinkle of oregano shredded mozzarella cheese - flatten dough with rolling pin, smear some olive oil all over the surface, then flip it around onto the baking pan oiled side down. the oil will help prevent the dough from sticking to the pan. - poke many holes onto the new surface. i don't know what this does but somehow it helps the dough bake better. - smear the surface with carbonara sauce - drain the seafood juices from the seafood and keep in a bowl - cover one half of the base with seafood adding some of the juice till it looks wet but not to the stage where the juices overflow onto to pan -cover the other half with the chicken - sprinkle oregano - cover up everything with a nice helping of mozzarella cheese - bake at about 325-350F till the smell of the pizza is quite strong and the cheese is nice and brown and the dough well baked (about 15min). i can't seem to get the topping nice and creamy after baking, if anyone knows how to do it please tell me.

This weekend has been a cooking weekend. As such, I made my old standby chicken soup. This is my father's recipe and is the dish where he taught me how to field-strip chickens when I was younger. Ingredients: * 2 fryer chickens * 1 large white onion (coarsely chopped) * 8-10 celery stalks (coarsely chopped) * 8-10 carrots (sliced into coins) * 2-3 tbsp dried parsley * 2-3 tsp black pepper * salt to taste Field-strip the chickens (remove wings, legs, breasts). Place carcases, legs, wings and necks (not liver) in a large stock pot. Save breasts for a different dish. Barely cover with water and bring to a boil. De-scum the broth, reduce the heat to med-low and simmer for 1 hour. After this first hour, add the carrots, onions and celery. Continue simmering for up to another 1.5 hours. Once chicken feels like it's going to fall apart, fish all of it out and shred the meat with a pair of forks. Note: I use a steamer pot and keep the chicken in the strainer side and the aromatics on the bottom. This makes it easy to ensure no rogue chicken bones hide in the pot. Re-incorporate meat with aromatics in the stock. Add parsley, pepper and salt to taste. Simmer lightly for 10 minutes to hydrate the parsley and integrate all the flavors. At this point, the soup is ready to eat. Serve with rice, egg-noodles or however you like. However, eating it all in one sitting is most unlikely so you'll probably want to cool it down and refrigerate for at least 4-6 hours. After this cool-down period, you'll know you did it right if your soup is a jelly with a thick frisbee of schmaltz on the top. I usually take 2/3 of the schmaltz and reserve it for frying other things. If I won't finish the soup during the next 24 hours, I like to freeze it in individual pint-sized portions in zip-top bags for easy access.