Sunday, 29 September 2013
Saturday, 28 September 2013
Friday, 27 September 2013
Monday, 9 September 2013
Continuing my love for anything spicy, do blame it on the on and off chill weather! But actual fact is, my tastebud never left homeland since returning. Hah. Last friday night after heavy shopping in NL, I decided to open up a ready made taco dinner kit from the pantry. If there´s anything I would remember our recent trip to London few months back, it is the taste of Wahaca London with the usage of freshest ingredient to churn out the tastiest Mexican street food I´ve ever tasted. This is my intepretation, freshness on the plate with chopped tomatoes, chillies, lettuce, sweet corn, cheese, fresh cheese and seasoned chicken fillet. All stuffed into taco shell that tasted just - oh-so-right for Friday night grub at home. Oh, not to mention, serve them with some healthy salad at the side! Autumn´s heading this way, lots of people are starting to fall ill again so prevention is always better :-)
Wednesday, 4 September 2013
Thanks to my sister´s maid Wati, who hails from Sumatera, my craving for spicy food is back. She is such an excellent cook and I made it my mission during my last trip back to learn from her. And learned I DID! One of my most important lesson from her is, how to make sambal or curries appear fury RED. I´ve experimented with dried chillies, bought the freshest and reddest looking chillies around but after sauteeing, it never seem to appear like those sold back at home by the old makciks. I thought this is it, it must be the chilli qualities. Until two weeks ago. I´ve used too much onions in my sambal. It should be more chillis and during the cooking process, don´t be afraid to add in more oil. It worked and I´m more than please because it meant that I could get my supply of favourite sambal or curry anytime I want! Hooray!
Here´s something sooo good which I would like to share with you all. Some very unexpected ingredient goes into this sambal recipe and its WORTH the tweak.
Blend 15 fresh chillies, 4 large shallots, 2 clove garlic, 1/2 tomatoes and 250 grams soaked dried shrimps in blender with 150ml water.
Heat up 4 tablespoon of sunflower cooking oil in a deep pot. Pour the sambal paste in. Tear 12 pieces of kaffir lime leaf in. Mix well.
Add 3 tablespoons of Gula Melaka to sweeten. No salt is needed as the Dried Shrimps are already salty.
Add 3 tablespoon of sunflower oil. Sautee them for 5 - 10 minutes. I personally like them a bit dry so I sautee them for 10 minutes, but do make sure it does not get burn. For those of you whom likes it wet, you can stop at 5 minutes.
Once its done, store them in air tight container and keep them in the fridge. Spoon out to eat as needed. I was told by Wati that this keeps for 6 months in the fridge! Not sure about the six months thing but I can assure you it would not last that long!
It was Malaysia´s Independence Day on 31 Augusty but it was eerily a low profile day among my Malaysian contact in FB. Not many people wished Happy Merdeka like how it use too. There weren´t that many photos of gatherings to celebrate this special day too, which I find very strange because Malaysians are known to grab every opportunity to meet up and eat! But there wasn´t any at all. But since moving here, I have made it a point to cook or bake something Malaysian whenever there is an occassion related to my birth home. You can call it homesick or simply, a foodie at heart - whichever.
This year, I´ve decided to bake a batch of Curry Potato Bun. But with a little tweak. Actually its more laziness on my part where I simply grabbed the nearest baking book available and started searching for bun recipe. I ended up making dinner roll bun dough instead of those fluffy bun bread to go with this roll, so its a tad tougher to chew on really, as one know dinner roll are meant to be like that, or are to be eaten as a dip for ones soup. The filling of curry potato is fabulous though. Now that I´ve refilled my spice jars with a new batch of spices - mostly with asian spices I´ve carted home this year, it is something I have been wanting to do for a while but had put them aside till recently. Well, better late than never!
The recipe makes 16 bun. After a good bake in the oven for 20 minutes, munching on them couldn´t be more eventful. Malaysia had came a long way since getting independence from the English. Happy Belated Merdeka everyone! But, its a long road still to true independence so I do wish her a good journey to where she is suppose to head.
This is an excerp of Tunku Abdul Rahman, the father of independence. And here´s what he said ...
“At this solemn moment, therefore, I call upon you all to dedicate yourselves to the service of the new
Malaya: to work and strive with hand and brain to create a new nation, inspired by the ideals of justice
and liberty – a beacon of light in a disturbed and distracted world. "