Comparing Kamdar Brand Uniform Vs Kiko Brand Uniform

Most of you who read my earlier post, this and this maybe interested in this comparison.

Here is my take on Kamdar brand Uniform vs Kiko brand Uniform. Both are lasting. Zara had 2 Kamdar brand pinafores, and 1 Kiko brand pinafore, and her white blouses were all from Koko, all of which she wore for 2 years.

Just to compare the colour of the Pinafores.

From bottom to top. New Kiko band pinafore, Kiko pinafore which is 2 years old, Kamdar brand pinafore which is 2 years old.


The 2 years old Kiko brand pinafore is laid on top of the new Kiko. The colour has faded quite a lot, but it's still blue evenly.


Kamdar brand pinafore on top of 2 year old Kiko brand pinafore. The blue in Kamdar pinafore is still vibrant.


Kamdar brand pinafore on top of new Kiko brand pinafore. The blue from Kamdar brand is still more vibrant.


Kamdar definitely has nicer blur pinafore, and last longer.

How does it fit the girl?

Zaria wearing Zara's 2 year old Kamdar brand pinafore with back zipper (which Zara said it's easier to wear and remove). The shoulder straps of Kamdar brand are thicker, I guess making the child look a bit sloppier if they have small shoulders.


Kiko brand pinafore has slightly smaller shoulder strap, so they fit nicer.


Price wise, Kiko brand pinafore is almost RM15 more expensive than Kamdar. So I guess, if you can make a trip to their shop on Jalan TAR, Kamdar will be a better deal.

(Kiko brand uniform can be bought from Jusco.)

Soy Sauce Chicken 卤鸡

I bought a free range chicken on the weekend, and planned to cook the chicken whole. Hubs and the girls aren't a great fan of steam chicken, so I thought I'll try to make soy sauce chicken (卤鸡) instead.

I adapted the recipe from Rasa Malaysia, changing it based on what I have in the kitchen, and what I think would suit our taste more.

♥Recipe for Soy Sauce Chicken 卤鸡♥
Adapted from Rasa Malaysia.

You'll need :

For the ginger dipping sauce
2 inch ginger
2 cloves of garlic
sugar and salt to taste
1tsb oil

For the chicken
1 whole chicken 600g ~ 800g (my chicken was 600g, but I think I have enough sauce to cook a bigger chicken)
2-inch ginger (skin peeled and lightly pounded)
3 whole garlic (wash and lightly pounded)
1 stalk spring onion
2 cinnamon stick
1 cup soy sauce
1/4 cup dark soy sauce
1 tbs Chinese wine
3 dashes white pepper powder
1/4 tsp of five spice powder
120g rock sugar
4 cups water

Method:

For the dipping sauce
1) Skin ginger and garlic
2) Blend or pound ginger and half of the garlic until fine, place in a heat prove bowl
3) Finely chop the other half of garlic
4) Heat oil in small pan and fry the finely chop garlic until fragrant
5) Pour heated garlic oil over blended ginger and garlic, add salt (~ 1/2 tsp) and sugar (~ 2tsp) according to taste, stir mixture until well combined

For the chicken
1) Clean the chicken and pat dry
2) Add all ingredients (except the chicken) into a deep pot and bring it to boil on high heat for 15 minutes.
3) Add the chicken into the pot
4) and boil over high heat for about 10 minutes.
5) Lower the heat to simmer for about 30 minutes.
6) Turn off the heat and let the chicken steeped in the soy sauce mixture for an hour to soak in the flavor
7) Unless your pot is deep enough for the sauce to cover the chicken entirely, turn the chicken during 4), 5) & 6) a couple of times so that the soy sauce will coat the chicken evenly.
8 ) Dish out the chicken and chop into pieces and serve with the dipping sauce as well as the thick soy gravy separately.

The chicken has a nice brown sheen and was tasty and fragrant.

Note : For the left over sauce, you can keep it and make soy sauce egg (滷蛋) or soy sauce tofu (滷豆腐). i.e. Simmer the shelled hard boiled egg and tofu (choose the hard tofu) in the sauce for 15mins, and serve. The sauce becomes thicker and saltier with each simmering, so use just take enough to make whatever you wanted, and (do not simmer and) keep the rest for future use.