Fave flavours?

May 4, 2007

Now, a number of people know that I love instant noodles, especially the ones in a cup (and yes, I know they’re unhealthy). My favourite happens to be Mamee’s Fried Onion flavour. It’s not as salty as Maggi’s, and there’s something more delicious than Maggi’s usual Chicken (which was my favourite as a kid).

What about yours?

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Cooking=Phail

August 20, 2006

Recipe for mediocrity (aka Honeyed Cheese Omelette):

2 Eggs
Some honey (in my case I got some from a hotel- Blue Gum Honey from Mandarin Oriental)
1 small block of unsalted butter (Fernleaf and from another hotel, you know the ones in the small containers they serve at breakfast?)
1 slice of cheese (Sol is so going to kill me)

Break one egg, then take a dollop of honey and beat until you no longer feel the heaviness that’s the honey (this honey had been kept in the fridge). Then break second egg, mix with the first, and beat again. If you want it to be extra sweet, then add more honey, but personally I think one dollop’s enough.

Set aside.

Heat pan and then toss in the unsalted butter. Make sure that the pan doesn’t have any water and neither does the butter, or else you’ll cause it to smoke. If it does, lower fire immediately and holding the handle, twirl the pan so that the butter coats the surface. (Note: Best done with long handled skillets/frying pans, whichever you prefer). Toss in eggs and you should hear that satisfying frying sound.

While eggs are still liquid, throw in the cheese. This can be done two ways; either you put the slice of cheese into the center of the egg and then cover the cheese from the sides (making a sort of pocket) or else, do what I do. Tear slice up and throw them piece by piece into egg, and then scrambling it. Note that this has to be done very quickly, so that both cheese and eggs do not get get burnt. DO NOT PUT SALT.

When done, take out and serve. Unfortunately mine leaves a lot to be desired. (Pics behind cut for bandwidth).

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Testing, testing

February 10, 2006

Now let’s see whether or not I get indigestion from making my own pasta, adding liberal amounts of water to the Prego sauce and forgoing the cheese completely.

OMG! I forgot to wash the plates! Be right back! XDXD

Edit: It’s now 7.17pm. I’m still alright. Eating the same thing for dinner. Woot!

CNY POST

January 28, 2006

First off: GONG XI FATT CHAI to everyone who’s celebrating it. Including the angpao hunters (aren’t we all one, those in the know? :p)

For those who don’t know, angpao is money given in red packets during the Lunar New Year, supposedly to ward off bad luck. Furthermore, there is money in those packets, and lemme tell you, a lot of kids can make a killing in those red packets for a whole year, especially if they have no other income. It’s one of the events that makes a kid happy for CNY, though as you grow older, a lot of people begin to appreciate the most important part of New Year.

The reunion dinner.

Every CNY eve, people would leave for their hometowns in a stampede, ala the Hari Raya Balik Kampung Rush (aka the Malay Raya Hometown Rush). The city would be half-deserted, as they run home for the CNY Reunion dinner. It’s the last dinner of the year, and the whole family gathers together for it. Young, old, from near and far, all would make the effort to return home, though there are many who often can’t.

It’s an excuse, in a way, to pig out, but at the same time, it’s also a time to gather together, learn who was doing what, and having a good time. Only open to immediate family members only, which makes it smaller and more… intimate.

Now if you’ll excuse me, I need to see if we still have some pineapple tarts.

GONG XI FATT CHAI!

Naoko.

Another food post!

December 29, 2005

This time, Swedish meatballs @Ikea. Yes people, I just had them for the first time today. They were just delicious!

Now I know what to eat @Ikea in case I get hungry. Yum!

Bah Kut Teh!

December 28, 2005

I love food. Simply love them. Ask most of my friends about it, and they’ll tell you the same. Of course, it depends on what kind of food. If it’s Chinese, Italian, or anything non-spicy, I could probably show you the best place. Or tell you how to get there. Family’s big on food. ^_^ However, that is not the main focus of this post.

What is the focus is this small little soupy dish called Bah Kut Teh. It’s a Chinese soup dish that has many origins (well… only one that I can remember now.. :p) but it’s taste is unique. Bah Kut Teh looks something like this:

Bah kut Teh!

Just what is Bah Kut Teh anyway? It’s a soupy pork Chinese dish that should be best taken either for breakfast, dinner, or anytime it’s cold out. Why? Because like a lot of Chinese dishes, Bah Kut Teh is a sort of Chinese tonic. It warms the body inside and out. However, bear in mind that making a good pot of Bah Kut Teh , according to the experts, takes quite a few pounds of pork.

Generally, according to some (am paraphrasing from a Star article from very long ago), the best way to do it would be to prepare a serving for at least 10-20 people, because when you then serve it in individual servings like the above, it tastes so much richer, thicker, and in some cases, saltier.

For me though, the best Bah Kut Teh is found in Klang, my mother’s hometown. If you know where to look, you could have a veritable feast of nothing but Bah Kut Teh all day long. But Bah Kut Teh for me, should be taken on a cold day, where the wind has been blowing all day and the ground is soaked, because then you get to feel the full benefits of the dish.

The rice is also an important factor. The Bah Kut Teh rice must be steamed to capture and complement the soup. It must be cooked fully, each piece individual, and at the same time, melt in your mouth.I’ll write more when I’m less sleepy. ^_^

Simply Food

June 28, 2003

Food is the second most basic need of humans. The first of course, is water. The human body (sorry, I think most of you know this but I think I have to repeat it anyway) may last more than 20 days without food, but only 3 without water. Water has been flavoured and changed in so many ways, but it is still the most beneficial to us in its purest form, which is plain water.

That’s not the same of food. Food has evolved, the way it is cooked, the way it is eaten… The basic ingredients have been transformed to make new attacks and sensations on our palate. Even now it is evolving. Foods from different nations are being fused together to make new dishes, new tastes.

Why am I writing about food? Simply because growing up in a multiracial family has made appreciative of the food that is on my table. As I have mentioned before, I hate spicy food. However, years of merely smelling spicy food have done wonders for my nose. I know when it is seasoned well, and when the dish has been deliberately ‘watered down,’ so to speak.

One instance is Devil Curry. This popular Portuguese dish is red in colour. It is called Devil Curry not only for its deep red colour, but also for its spiciness. It is one of the few dishes that you can actually smell the chillies in them not only as they are cooked, but when they are served as well. I don’t know how it is served in Portugal, but here in Malaysia, it is served with rice or even putu mayam. Both of them are staples. Dishes are served with them to enhance the flavour of the dishes.

Putu mayam is made out of rice flour. Add a little salt, a little water to make it thick and then put it into the mould. The mould consists of two parts. They are basically a long hollow cylinder and the tube that fits into the cylinder. Both of them have handles.

The cylinder has one opening at the top, to allow the tube to enter. At the bottom, holes are poked. A handful of flour is put into the cylinder, the excess put back with the others. The tube then presses the flour through the holes, making thin noodles. The mould is turned as a repeated circle, until the flour is used. The results are then steamed.

This is putu mayam. It’s one of the dishes in Malaysia that is the daily staple food. I have it only once a year generally, because like most of my family members I was raised on mainly rice. I have it during Christmas, with another dish called “Kurma Curry.? But that’s for another day.

Catch ya later!

Generic Food Post!

June 9, 2003

Variety, they say, is the spice of life. How true. You certainly get that in Malaysia. In the Chinese Coffeeshops alone you’ll find Chinese, Indian, Malay food and if you’re lucky, even Western food, which are sometimes a rarity during lunch hour. In any case, you can find food to satisfy even the most discerning palate in Malaysia.

Around my college area in Taman Mayang, which is in Petaling Jaya, Selangor, there are about 13 shops (some are hawker stalls, others coffeeshops and even cafes). That’s quite a lot, considering that the area is less than 1.5 kilometres in radius. However, some of the food are not suitable for everyone, simply because of one simple word, “Halal.” This word means a lot in Malaysia.

With the main religion being Islam, there is a demand for food that are not only delicious, but meets the standards set by Jakim, the Islamic Department in Malaysia. ‘Halal’ implies that these foods meet Islamic standards. These are found quite readily but they tend to be the same kind of dishes. For non-muslims like me, sometimes we prefer non-spicy food.

Well, make that all the time for me. I can’t stand spicy food due to a bad experience when I was a kid. Besides, eating non-spicy food has given me a chance to enjoy other foods that are not so spicy and enabled me to taste them without adding anything. Some people cannot eat food without adding a ‘hint’ of spicyness to it, whether it be chillies or pepper. That destroys the experience, I believe. It’s a very sad thing.

That’s all for now about Malaysian food. Ahh… In some places they say that you eat to live, not live to eat, but with so many varieties and tastes and scents to experience, you’d be foolish to miss out! Well, unless you’re on a strict medical diet, which sorts of restricts you.

Bye!