tag:blogger.com,1999:blog-7443312627208092052024-03-14T13:49:20.948+11:00Feasta FiestaA blog about food, recipes and reviewsUnknownnoreply@blogger.comBlogger42125tag:blogger.com,1999:blog-744331262720809205.post-60369215212068459862007-11-20T02:15:00.000+11:002007-11-20T02:31:56.299+11:00Camp Food - Lamb chops in the forestCan't believe I am away for that long!! Been busy lately, lots of packing and day trips. Only 2 more weeks till I leave Melbourne to KL! In fact, my dogs are already in an airport awaiting for their flights to KL for the next day. Lucky dogs to be on a plane! Their tickets are not cheap, I must say, it totals up to A$2145 for both of them. Phiew. There goes my holiday trip to Italy.<br /><div style="text-align: justify;"><br /></div>Allright, back to the topic. Went bush camping at the Kooyoora State Park in Bendigo last weekend. It was hot and dry. Also, there were like gazillions of flies all around, which is the most annoying thing ever! I never knew that there could be so much flies! God damn!<br /><div style="text-align: justify;"><br /></div>I must say that the highlights of the trip for me would be the dinner and the trip to Melville Caves which was absolute gorgeous.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0RFJOi6qWOjrIZnlgfG1HxD70W4QDKiWjGos0XjOs7OhP8872M88JXglHN-WgXY9XNkzjd3Q9D3MiSmF6QJmxXADo5SHR7pdtAFRKT0ugZxlwlRzHYOkMSojSpiOhF4zdQ7cMABtLgoc/s1600-h/DSCF4226.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0RFJOi6qWOjrIZnlgfG1HxD70W4QDKiWjGos0XjOs7OhP8872M88JXglHN-WgXY9XNkzjd3Q9D3MiSmF6QJmxXADo5SHR7pdtAFRKT0ugZxlwlRzHYOkMSojSpiOhF4zdQ7cMABtLgoc/s400/DSCF4226.JPG" alt="" id="BLOGGER_PHOTO_ID_5134571883258572834" border="0" /></a><div style="text-align: justify;"><br />I freeze lamb chops the night before and by the time we were at the camp the next day, the lamb chops had defrosted nicely to be whacked on a pile of hot coals! I seasoned it with dried rosemary, salt and pepper. While it's cooking, it smelt amazing and guess what. It just attracted more flies. Ouch.<br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbzv9RnmvFOrYvh3N4DRHF9NNiqtAqWcw42QMIZAsDadB4CosazGTGh93qBMTcMj_nlt-9lo4Vea9pCWIbKwK1Eme9xStc8oxZayjr7OW9A873B1hFwJi7GfOahkWOfotL8x8BQinL3s/s1600-h/DSCF4229.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbzv9RnmvFOrYvh3N4DRHF9NNiqtAqWcw42QMIZAsDadB4CosazGTGh93qBMTcMj_nlt-9lo4Vea9pCWIbKwK1Eme9xStc8oxZayjr7OW9A873B1hFwJi7GfOahkWOfotL8x8BQinL3s/s400/DSCF4229.JPG" alt="" id="BLOGGER_PHOTO_ID_5134571561136025618" border="0" /></a>Turning around.<br /></div><br /><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nOKh6pXOnPVQ8kKAzwPghymojLKeLeFv9jXAKCEHeuunVyY6bmNhGV7J7_2KuuWz_S-kaGiso52hQaFWkIE_4cfFAWouqyUF1lbKzdNRrXuXLGMDtFGYm6sJfO_QUTlYX9TmXGDMrpQ/s1600-h/DSCF4230.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nOKh6pXOnPVQ8kKAzwPghymojLKeLeFv9jXAKCEHeuunVyY6bmNhGV7J7_2KuuWz_S-kaGiso52hQaFWkIE_4cfFAWouqyUF1lbKzdNRrXuXLGMDtFGYm6sJfO_QUTlYX9TmXGDMrpQ/s400/DSCF4230.JPG" alt="" id="BLOGGER_PHOTO_ID_5134571221833609218" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKcrAv1dntVRcONlUSWLGG196-Ov_Cdymrtc3hS1jOwkDwVffXdceQ_nvvbDfCZKJwFwGhFCy-TBD7QshfHfpvAd7WAzjfoAuGWhMtBaKBCP20LxoNJ94iElNqCv5rA7HUUaSA291uIBU/s1600-h/DSCF4232.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKcrAv1dntVRcONlUSWLGG196-Ov_Cdymrtc3hS1jOwkDwVffXdceQ_nvvbDfCZKJwFwGhFCy-TBD7QshfHfpvAd7WAzjfoAuGWhMtBaKBCP20LxoNJ94iElNqCv5rA7HUUaSA291uIBU/s400/DSCF4232.JPG" alt="" id="BLOGGER_PHOTO_ID_5134570869646290930" border="0" /></a><br />I wonder, why does camp food always tasted so much better than the same meals made at a kitchen? I swear to god, those were the best lamb chops I ever had. And I had many before that. It was so good.<br /><br />Oh yah, the canned food was chilli beans with beef chunks. It was yummy but the lamb chops still wins in the taste factor hands down. Yee-haa!<br /></div>Unknownnoreply@blogger.com92tag:blogger.com,1999:blog-744331262720809205.post-61323675016259904342007-10-30T16:56:00.000+11:002007-11-06T20:24:05.779+11:00Recipe: Shrimp Egg Foo Yong / Prawn Omelette<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEs2OEZUPOIJfsAtA3YMMhG_pOucvuSy_IWTbxbI0Ovqh4hp9VbQ2fbz68NSBU5GpG-pGPRTSHlT6fCUKqItLifZ3auQi1uKuuwWl2B3i5oHanpXFgfLDwf6U3IUYaUvtsoK-c2vWkHTI/s1600-h/DSCF3980.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEs2OEZUPOIJfsAtA3YMMhG_pOucvuSy_IWTbxbI0Ovqh4hp9VbQ2fbz68NSBU5GpG-pGPRTSHlT6fCUKqItLifZ3auQi1uKuuwWl2B3i5oHanpXFgfLDwf6U3IUYaUvtsoK-c2vWkHTI/s400/DSCF3980.JPG" alt="" id="BLOGGER_PHOTO_ID_5129651398019179506" border="0" /></a><br /><div style="text-align: justify;">This is the type of Chinese dish that I love but will hesitate to order in a restaurant because it is so easy to make. It is so yummy and so good with rice.<br /><br />I heat up the oil until its smoking hot before pouring the omelette mixture into the hot wok. It was real pleasure watching the omelette puffing up. I managed to take a picture of it. ^.^<br /><br />*************************************************************************************<br />This is my recipe:<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Ingredients:</span></span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirciz9e1FuB9MkyGmdfH62r7uXdnOKvxD_eOOalIMpMxwAw5HZpLUsdIpburLF2sT2Iw7KMlaOSLoWphxXUaDkF-vhLxI9fl-cJIIBdgN9QDL8J3BawxfZtK1ldw1S2zcfq0D9BUeuIXw/s1600-h/DSCF3960.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirciz9e1FuB9MkyGmdfH62r7uXdnOKvxD_eOOalIMpMxwAw5HZpLUsdIpburLF2sT2Iw7KMlaOSLoWphxXUaDkF-vhLxI9fl-cJIIBdgN9QDL8J3BawxfZtK1ldw1S2zcfq0D9BUeuIXw/s400/DSCF3960.JPG" alt="" id="BLOGGER_PHOTO_ID_5129651569817871362" border="0" /></a><span style="color: rgb(102, 102, 102);font-size:85%;" >Pink, fresh prawns</span><br /></div><br />8-10 large fresh prawns<br />3 eggs<br />1 small brown onion<br />1 bunch of spring onion - sliced into 3 cm in length<br />salt to taste<br />3 tbsp oil<br /><br /><br /></div><span style="font-size:130%;"><span style="font-weight: bold;">Method:</span></span><br /><div style="text-align: justify;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZhM8T3Y30o2VKk884F5O3kUdkrG1kPhjbQSDrlJqWLF0-h40-BWtoiMiqxYNAhC53nuLrpPXJPBydxCmaSGby_h5c5SAa_79tx7JMqEt39vrAD0u_jN3VFfr-n1WgQkbaGCLWl8R53Y/s1600-h/DSCF3969.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZhM8T3Y30o2VKk884F5O3kUdkrG1kPhjbQSDrlJqWLF0-h40-BWtoiMiqxYNAhC53nuLrpPXJPBydxCmaSGby_h5c5SAa_79tx7JMqEt39vrAD0u_jN3VFfr-n1WgQkbaGCLWl8R53Y/s400/DSCF3969.JPG" alt="" id="BLOGGER_PHOTO_ID_5129651668602119186" border="0" /></a><span style="color: rgb(102, 102, 102);font-size:85%;" >Fluffing up in hot oil</span><br /></div><br /><br /><div style="text-align: justify;">1. Cut the onion into halves. Then slice it into even half-rings.<br />2. Pour a tablespoon of oil into the wok. Cook the onions until it is slightly golden in color. Dish out and leave aside.<br />3. Break eggs in a bowl. Add salt and whisk it up with chopsticks. Add fresh prawns, cooked onions and spring onions into the omelette mixture.<br />4. Heat up remaining oil in a wok. Leave it on high heat until you begin to see smoke rising up. Pour the omelette and enjoy the beautiful sight of eggs puffing up. Lower down the heat to medium and cook for 30 seconds. Turn around to cook the other side. It is ready when the prawns are cooked.<br />5. Serve with rice.<br /><br />*************************************************************************************<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf_zt1zRq1OPIw8ZQkQ8C0fsEgkPhnaeVre5WspwjjNVrxE9dicdIVq_QMD6lSzv0NokNlAhuZyh23nVnxzhXTUPoin_FWHh1BVCDhrri3cov8LFm4xOguhVPjs38OIn_NimwBND8mjPA/s1600-h/DSCF3982.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf_zt1zRq1OPIw8ZQkQ8C0fsEgkPhnaeVre5WspwjjNVrxE9dicdIVq_QMD6lSzv0NokNlAhuZyh23nVnxzhXTUPoin_FWHh1BVCDhrri3cov8LFm4xOguhVPjs38OIn_NimwBND8mjPA/s400/DSCF3982.JPG" alt="" id="BLOGGER_PHOTO_ID_5129651806041072674" border="0" /></a><span style="color: rgb(102, 102, 102);font-size:85%;" >Yummy prawns</span><br /></div>Unknownnoreply@blogger.com241tag:blogger.com,1999:blog-744331262720809205.post-32153664951270060542007-10-27T14:57:00.000+10:002007-10-27T18:26:35.175+10:00Oven-baked pork spare ribs with crispy garlic<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoXxe1z3zIcbJwpbLC2U-UG_fzSlzE0b1zma8eQMXxHorr_4ObluBBm9JjABEBe6A7lLVVBJNVBXPmx3qfyf2zIR4nXEyUc4TnOIJu-pH8uw2PAK117BJo844ScymRpsXdh9xAPNqn6dg/s1600-h/DSCF3931.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoXxe1z3zIcbJwpbLC2U-UG_fzSlzE0b1zma8eQMXxHorr_4ObluBBm9JjABEBe6A7lLVVBJNVBXPmx3qfyf2zIR4nXEyUc4TnOIJu-pH8uw2PAK117BJo844ScymRpsXdh9xAPNqn6dg/s400/DSCF3931.JPG" alt="" id="BLOGGER_PHOTO_ID_5125877951422063570" border="0" /></a><span style="font-size:85%;"> Spare ribs with garlic</span><br /><br /><div style="text-align: justify;">There's something about eating spare-ribs. It brings out the primitive side out of me. There is no way of eating politely when it comes to meat on bone. Especially the juiciest part of meat normally comes with bone. I.e lamb racks<span style="font-style: italic; font-weight: bold;">. I.e spare ribs</span>.<br /><br />I served the spare ribs with white rice and some chinese vegetables stir-fry. I picked one spare rib with my chopsticks. It became quite a chore as I find it hard to balance the rib on the chopsticks while I chew off the meat from the bone. It was so annoying because the meat kept slipping from the chopsticks. Lol.<br /><br />My bare fingers then came to the rescue. Some food are just meant to be eaten with hands. There is just something about eating ribs with your hands. It is just so... carnivorous and comforting at the same time. Lol. Oh yeah, and the crispy garlic went so well with the rice...<br /><br />My recipe is very simple, I just marinated the ribs for a couple of hours (overnight would be better) and then just bake in a hot oven till cooked. The whole house smelled so nice while the ribs are sizzling in the oven. I looove it!<br /></div><br />*************************************************************************************<br /><div style="text-align: left;">Here is my recipe:<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Ingredients:</span></span><br /><br />1 kg pork spare ribs<br />5 cloves of fat garlic - chopped<br />2 tbsp soya sauce<br />2 tbsp Shao Xing rice wine<br />1 tsp sesame oil<br />1 tsp sugar<br />a pinch of salt<br /></div><br /><span style="font-size:130%;"><br /></span><br /><span style="font-size:130%;"><span style="font-weight: bold;">Method:</span></span><br /><br /></div><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJrGd-CBisdXUFxIvdGON402j1UlR7DtU6-JgpHKFWMvA4PJWMs_48gswuFQG7juQto7SfwykYqSkjWa9kd-7qdD8RYSeyGtX3zIOd5jJ2UW0olu-hFwLghm6Yb2n1om-0xjRG-O2Zlo/s1600-h/DSCF3914.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJrGd-CBisdXUFxIvdGON402j1UlR7DtU6-JgpHKFWMvA4PJWMs_48gswuFQG7juQto7SfwykYqSkjWa9kd-7qdD8RYSeyGtX3zIOd5jJ2UW0olu-hFwLghm6Yb2n1om-0xjRG-O2Zlo/s400/DSCF3914.JPG" alt="" id="BLOGGER_PHOTO_ID_5125877766738469826" border="0" /></a><br />1. Marinate the pork with all ingredients. Leave it in the fridge for at least an hour to marinate.<br />2. Preheat oven to 200 degree celcius.<br />3. Line marinated ribs in a tray. Reserve the garlic for later. Bake for 20 minutes.<br />4. Turn the ribs around, baste with marinade. Bake for another 20 minutes.<br />5. Turn the ribs, baste with marinade. Place garlic on top of the ribs. Bake for another 5 minutes.<br />6. Serve immediately. Great with rice.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdH_Tc8HDznchuhSyYA_9jfp1-XDpu_yQQGXLCtjp4VkZVZEbErbudrUMFTbLETzZsdlLskBPEmTTqMt50jNbJUZYq6NpctvpupHMj1cEubGbxK0YcKkOK6fHlcN7WBLvu4xC5wndRmXY/s1600-h/DSCF3932.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdH_Tc8HDznchuhSyYA_9jfp1-XDpu_yQQGXLCtjp4VkZVZEbErbudrUMFTbLETzZsdlLskBPEmTTqMt50jNbJUZYq6NpctvpupHMj1cEubGbxK0YcKkOK6fHlcN7WBLvu4xC5wndRmXY/s400/DSCF3932.JPG" alt="" id="BLOGGER_PHOTO_ID_5125877577759908786" border="0" /></a><br /><span style="font-weight: bold;">Note: </span>If I have 5 spice powder, I would have added about a teaspoon in the marinade. It would give another dimension to the ribs, but it is already good as it is.</div>Unknownnoreply@blogger.com106tag:blogger.com,1999:blog-744331262720809205.post-33518216873770548732007-10-25T23:19:00.000+10:002007-10-26T12:58:35.178+10:00Recipe: Chicken Rendang<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvu4K9sVBNRVturmL4dczG5WkuEhOVFLtA069TZGlWlKkelM0xvrQ3xVKGc-0K5mmzr7eBXjYtj60Wy0-b2lkyuAaPpBJu4JAB2j-elZXZGlhCQWMFKaCf3BNC4WSbr64qs3Ti8bZ4X4/s1600-h/DSCF3910.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvu4K9sVBNRVturmL4dczG5WkuEhOVFLtA069TZGlWlKkelM0xvrQ3xVKGc-0K5mmzr7eBXjYtj60Wy0-b2lkyuAaPpBJu4JAB2j-elZXZGlhCQWMFKaCf3BNC4WSbr64qs3Ti8bZ4X4/s400/DSCF3910.JPG" alt="" id="BLOGGER_PHOTO_ID_5125265184142975874" border="0" /></a><br /><br /><div style="text-align: justify;">Seeing <a href="http://jacksonkah.blogspot.com/">Jackson</a>'s post on his <a href="http://jacksonkah.blogspot.com/2007/10/breakfast-first-round-ss2-nasi-lemak.html">nasi lemak fare with chicken rendang</a> the other day made me crave for chicken rendang soo much that all I can think about the whole day was chicken rendang. Serious. I am so not kidding you.<br /><br />And so, the very next day, after dreaming of tender and spicy chicken rendang, I went to the market and get the ingredients for a chicken rendang. I am such an impulse food shopper, when I see something online, particularly in food blog that triggers my cravings and interest, I got to have that right away!!<br /><br />Sigh, shouldn't I be an impulse clothes and shoes shopper instead? Guess, I am different from other gals. Food is my weakness, yo.</div><br />Well, I'm not sure if mine is as tasty as Jackson's, but I was very, very happy with the result, so did J - who had second helpings of rice and chicken rendang. Haha.<br /><br />My recipe is very similar with my <a href="http://feastmalaysia.blogspot.com/2007/09/recipe-photolog-beef-rendang.html">beef rendang</a> recipe, the only difference would be the cooking time - as I do not need to cook the chicken for a very long time for it to be tender. In fact, I merely let it cook for about an hour to achieve a fall-off-the-bone tenderness.<br /><br />Oh yah, I forgot that I also added lemongrass to the rendang. It definitely made the dish more flavourful and fragrant.<br /><br />*************************************************************************************<br />This is my recipe:<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;font-size:130%;" >Ingredients:</span><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQks6LrVJLydKr-6ARyYkvIsYGcCgV16A97w6AwrhUueIq9A1HWTAR4M74KEo566L-dFCAWe8CK1HWbal-2cU9fasIdj_KvBntDrzDxP-2jbPnU6rt_wGx-CBcsRE_TOI47jLl02Dxys/s1600-h/DSCF3874.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQks6LrVJLydKr-6ARyYkvIsYGcCgV16A97w6AwrhUueIq9A1HWTAR4M74KEo566L-dFCAWe8CK1HWbal-2cU9fasIdj_KvBntDrzDxP-2jbPnU6rt_wGx-CBcsRE_TOI47jLl02Dxys/s400/DSCF3874.JPG" alt="" id="BLOGGER_PHOTO_ID_5125265506265523106" border="0" /></a><br />1.5 kg chicken<br />1 large brown onion - chopped finely<br />1 thumb-sized ginger - minced finely<br />3 lemongrass - use the white part only and minced finely<br />1 cinnamon<br />1 star anise<br />4 green cardamom pods<br />1 packet of ready-to-use rendang paste<br />2 cups of water<br />400 ml coconut cream (substitute with coconut milk if available)<br />1/2 cup of desiccated coconut for kerisik<br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Method:</span></span><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlFLonLKdnadp3L9Nv0_vVVA-ipwuW436W5i1ZOx1c3A4-6lDRvMF3o4jksMeUyB18YpfSXPImMZNn0M4UBFDFBqgzsyFoH6SV-cQVQP9d4ZQIvAd9FRPbPhWngQbbz6LCvgDVJ0bIRmU/s1600-h/DSCF2666.JPG"><img style="margin: 0pt auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlFLonLKdnadp3L9Nv0_vVVA-ipwuW436W5i1ZOx1c3A4-6lDRvMF3o4jksMeUyB18YpfSXPImMZNn0M4UBFDFBqgzsyFoH6SV-cQVQP9d4ZQIvAd9FRPbPhWngQbbz6LCvgDVJ0bIRmU/s400/DSCF2666.JPG" alt="" border="0" /></a>1. <span style="font-weight: bold;">To make kerisik</span>: Toast desiccated coconut in a dry pan on low heat until the colour turns brown. Be very careful as they tend to burn easily. Leave aside.<br />(The other method would be toasting at 180 degrees celcius in a oven for 20 minutes).<br /></div><div style="text-align: center;"><br /></div><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFom9mhZLPP2AYkuMxBL_BBXSh5F6CAPY6ei4PisJA3Gr2xVwBf1IfwkE4gx5sXDt-iSds9_KkcmKij64sXOdPmwnBhVx7cUxSU_jk_TRMPY3w0JGM27m0aquRF4UqGRxP3itwR8Zl1Pw/s1600-h/DSCF2673.JPG"><img style="margin: 0pt auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFom9mhZLPP2AYkuMxBL_BBXSh5F6CAPY6ei4PisJA3Gr2xVwBf1IfwkE4gx5sXDt-iSds9_KkcmKij64sXOdPmwnBhVx7cUxSU_jk_TRMPY3w0JGM27m0aquRF4UqGRxP3itwR8Zl1Pw/s400/DSCF2673.JPG" alt="" border="0" /></a>2. Fry onions, ginger, lemongrass, cardamom pods, star anise and cinnamon until fragrant.<br /></div><br /><div style="text-align: center;">4. Add the rendang paste and stir well.<br /></div><br /><br /><div style="text-align: center;">5. Add the chicken. Mix everything well together until chicken is coated with the paste.<br />Add water and simmer for 30 minutes on low heat.<br /></div><br /><br /><div style="text-align: center;">6. Add the coconut cream. Allow it to simmer for 30 minutes until almost dry.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs0mV1bYENvJh56pxxxi4kj3N0Axmh6oEOfFu8Wm6M1X2CT-B7Z83_wExzIXxcyhZsm0iZGb_f5irKYD0kX2UhIXJ1G-rfgDod9ano7vKxAxzeNhR6P5ghQekYqRD_M0Q-SPyVk81g9V4/s1600-h/DSCF3888.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs0mV1bYENvJh56pxxxi4kj3N0Axmh6oEOfFu8Wm6M1X2CT-B7Z83_wExzIXxcyhZsm0iZGb_f5irKYD0kX2UhIXJ1G-rfgDod9ano7vKxAxzeNhR6P5ghQekYqRD_M0Q-SPyVk81g9V4/s400/DSCF3888.JPG" alt="" id="BLOGGER_PHOTO_ID_5125265386006438802" border="0" /></a><br /></div><div style="text-align: center;">7. Add the kerisik. Mix well and let it simmer for 2-3 minutes.<br />Serve hot with rice or roti canai.<br /><br /><div style="text-align: left;">Bon appetite!!<br /><br /><br /></div></div>Unknownnoreply@blogger.com39tag:blogger.com,1999:blog-744331262720809205.post-56206985155989739762007-10-20T11:22:00.001+10:002007-10-20T11:34:12.835+10:00Bacons, Eggs and Sausages for Breakfast<a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-_kckHQGkTkBwS9kQKdLLeO2dHRBV2WPCe5BoV9r3JJvCJBIr-y8bS28V8u8Cf1Ino7AyHtXWy1K4TRsHKKskoC_aKr8HPuxQRFfDNh07coTIoU8IOJozQh2jieAjr4eATUH-c43wtc/s1600-h/DSCF2817.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 365px; height: 487px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-_kckHQGkTkBwS9kQKdLLeO2dHRBV2WPCe5BoV9r3JJvCJBIr-y8bS28V8u8Cf1Ino7AyHtXWy1K4TRsHKKskoC_aKr8HPuxQRFfDNh07coTIoU8IOJozQh2jieAjr4eATUH-c43wtc/s400/DSCF2817.JPG" alt="" id="BLOGGER_PHOTO_ID_5123223448838894418" border="0" /></a><br /><br /><div style="text-align: justify; font-family: verdana;">There's something about preparing a leisurely breakfast on a Saturday morning and then enjoying it slowly over glasses of orange juice and morning chat. What you see on the picture are fried eggs, bacons, sausages and <a href="http://feastmalaysia.blogspot.com/2007/09/recipe-grilled-tomato-with-bacon-on_5868.html">grilled tomatoes with parsley</a>. I had given a <a href="http://feastmalaysia.blogspot.com/2007/09/recipe-grilled-tomato-with-bacon-on_5868.html">recipe</a> for grilled tomatoes in my previous entry. J had already piled up his toast with bacon and grilled tomatoes. They are so yummy!!<br /><br /></div><br /><div style="text-align: center; font-family: verdana;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTThGcgj-cf4KR0TYvK65SkKz_y0QN4ze2d3iMGKO-6GlXXXaYQaWHSyJ9ufLQaldQBB_tXjHB-36u2QjgpmVZ5IiauhuRwxzTcfh0RYVZKEJ2jZt1N3bli78BArk-TrRHWYFwCTmM1U/s1600-h/DSCF2806.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTThGcgj-cf4KR0TYvK65SkKz_y0QN4ze2d3iMGKO-6GlXXXaYQaWHSyJ9ufLQaldQBB_tXjHB-36u2QjgpmVZ5IiauhuRwxzTcfh0RYVZKEJ2jZt1N3bli78BArk-TrRHWYFwCTmM1U/s400/DSCF2806.JPG" alt="" id="BLOGGER_PHOTO_ID_5123223680767128434" border="0" /></a><span style="color: rgb(102, 102, 102);font-size:85%;" >My plate</span><br /></div><br /><br /><br /><div style="text-align: center;"><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMO3SLoKadyq5Cre1DR6s1E9nNTPI3aLzb_03nq9oM_8oTRzAFnq8RlXlVDqkaQzXnYaSep7Yq46GuUEq9pL0FZfWRgYzDcNfK73kgiAeQEWgbKP6Y-2lVbBfQ1g4m93HnD5yfXUzXv2s/s1600-h/DSCF2805.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMO3SLoKadyq5Cre1DR6s1E9nNTPI3aLzb_03nq9oM_8oTRzAFnq8RlXlVDqkaQzXnYaSep7Yq46GuUEq9pL0FZfWRgYzDcNfK73kgiAeQEWgbKP6Y-2lVbBfQ1g4m93HnD5yfXUzXv2s/s400/DSCF2805.JPG" alt="" id="BLOGGER_PHOTO_ID_5123225252725158786" border="0" /></a><span style="color: rgb(102, 102, 102); font-family: verdana;font-size:85%;" >J's plate, with double of everything =)</span><br /><br /><br /><div style="text-align: left;"><span style="font-family: verdana;">So, what did you have for breakfast today?</span><br /></div></div>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-744331262720809205.post-44599515618298462112007-10-19T20:00:00.000+10:002007-10-19T20:13:59.179+10:00Juicy, sweet corns on cobs<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5vewPurKzHJjQVjOFsNGOpmRiZ9ulfd-dLcVEem20J2sX64HFhmviUzeAeWTcRektaHWlraafrQReh_gX9bQlflknXuHHZv88Y4Yalzyk4uvu_XWMCgQFHE_SBgPHKICUhF0OxDpCKE/s1600-h/DSCF3730.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5vewPurKzHJjQVjOFsNGOpmRiZ9ulfd-dLcVEem20J2sX64HFhmviUzeAeWTcRektaHWlraafrQReh_gX9bQlflknXuHHZv88Y4Yalzyk4uvu_XWMCgQFHE_SBgPHKICUhF0OxDpCKE/s400/DSCF3730.JPG" alt="" id="BLOGGER_PHOTO_ID_5122986134715921218" border="0" /></a><span style="color: rgb(102, 102, 102);font-family:trebuchet ms;font-size:85%;" >Corn on cobs</span><br /><br /><div style="text-align: left; font-family: verdana;"><div style="text-align: justify;">While walking around Footscray Market this morning, I came across rows and rows of fresh corns still in their husks and since I had not have corns for ages, it is only sensible to treat myself to fresh corns. And so, I returned home with 3 corns in my grocery bags.<br /></div><br /><div style="text-align: justify;">A couple of hours later in the kitchen, I steamed the corns in the microwave for 4 minutes. Later, I slathered them with knobs of butter and a pinch of salt. One for J, one for me. The other one would have to wait in the fridge. I planned to save one for soup. =)<br /></div></div><br /></div><div style="text-align: center; font-family: verdana;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwOyIdy4cUeW2LA6tL2GYaiciuCDiTxL5m9TUnbBEqhXM4ocmhSNfaG80UeY4p0vJTxVYxhMANNW30F3HtI4eWk7cpXwqY5cbP625CEEkTrzkyNwiSFjTchAJwX88PCRRY-eFuyrm3dI/s1600-h/DSCF3731.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwOyIdy4cUeW2LA6tL2GYaiciuCDiTxL5m9TUnbBEqhXM4ocmhSNfaG80UeY4p0vJTxVYxhMANNW30F3HtI4eWk7cpXwqY5cbP625CEEkTrzkyNwiSFjTchAJwX88PCRRY-eFuyrm3dI/s400/DSCF3731.JPG" alt="" id="BLOGGER_PHOTO_ID_5122986035931673394" border="0" /></a><span style="font-size:85%;">Plump kernels</span><br /><br /><div style="text-align: left;">Each kernel is so fat and bursting with juice, we have to be careful while eating so not to splatter each other with corn juice. Lol. But really, that is one hell of a good corn. So good with butter.<br /></div><br /></div><div style="text-align: center;"><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rkyj0hTKHnrBskdFXUnBxDWxoCRugwaHwbbrulj9JJRtTsz0JrqEvFahZxdfOCzWJD7xJ_7mEQek2br_Rd9Thyphenhyphenvnok2FWMLs5rZ8ISwOqtPZDJ2atsOiYhHTVzTXEaM2pHhkY1hO5E0/s1600-h/DSCF3732.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rkyj0hTKHnrBskdFXUnBxDWxoCRugwaHwbbrulj9JJRtTsz0JrqEvFahZxdfOCzWJD7xJ_7mEQek2br_Rd9Thyphenhyphenvnok2FWMLs5rZ8ISwOqtPZDJ2atsOiYhHTVzTXEaM2pHhkY1hO5E0/s400/DSCF3732.JPG" alt="" id="BLOGGER_PHOTO_ID_5122985919967556386" border="0" /></a><span style="color: rgb(102, 102, 102);font-family:trebuchet ms;font-size:85%;" >Sweet jebus<br /></span><br /><div style="text-align: left;"><span style="font-family:trebuchet ms;">I need to put corns in my shopping list from now on.</span><br /></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-744331262720809205.post-71341695183453845882007-10-19T13:26:00.001+10:002007-10-19T13:51:37.842+10:00Recipe: Long beans with Sambal Belachan<span style=";font-family:verdana;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8THHno7l-NObT-pR_Vv5TYRDn5trzij1URFTYnL6l9F32INDVVaAL6UJtzBDuRCbtPF8HBqvDz6eezUVS4FYPMpkSD3hY9CcXsSUFan_aHj1lwsb27c7BBNAxP-V7XRfifDALYTNr3EY/s1600-h/DSCF3775.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8THHno7l-NObT-pR_Vv5TYRDn5trzij1URFTYnL6l9F32INDVVaAL6UJtzBDuRCbtPF8HBqvDz6eezUVS4FYPMpkSD3hY9CcXsSUFan_aHj1lwsb27c7BBNAxP-V7XRfifDALYTNr3EY/s400/DSCF3775.JPG" alt="" id="BLOGGER_PHOTO_ID_5122884266681594642" border="0" /></a><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /></span></span><div style="text-align: justify; font-family: verdana;font-family:verdana;"><span style="font-size:100%;">See that dark parts there? That small bits are so flavourful that I only need an itsy bitsy bit to eat with your plan rice. I kept the veges crisp though, as there is nothing worse than soggy stir-fry vegetables. This is a Malaysian dish, using belachan paste, dried shrimps and chillies.<br /></span></div><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >Well, I used crispy prawn chillies that I bought from supermarkets, once I found a good brand, I tend to stick to it. I recommend DeliChef Crispy Prawn Chilli. It is so yummy and moreish.</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >*************************************************************************************</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >This is my recipe:</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /><br /></span><div style="text-align: center; font-family: verdana;font-family:trebuchet ms;"><span style="color: rgb(153, 153, 153);font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqhYgkf5IzuDePF1EsGWuvHE3pcrkBDrxKXG3ktS98TK48m7QJCYERd6SrXeQsyIvxX7wfLN63wivSJqDcbFgUqnd9BXC8neB2sDcUu-yi3c3b3YqFSQjLhMjk3_bb5vgAPTul-RqYIbo/s1600-h/DSCF3774.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqhYgkf5IzuDePF1EsGWuvHE3pcrkBDrxKXG3ktS98TK48m7QJCYERd6SrXeQsyIvxX7wfLN63wivSJqDcbFgUqnd9BXC8neB2sDcUu-yi3c3b3YqFSQjLhMjk3_bb5vgAPTul-RqYIbo/s400/DSCF3774.JPG" alt="" id="BLOGGER_PHOTO_ID_5122884155012444930" border="0" /></a><span style="color: rgb(102, 102, 102);">(Click for larger pic)</span></span><span style="font-size:100%;"><br /></span></div><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" ><br /><span style="font-weight: bold;">Ingredients:</span><br /></span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >300g long beans - cut into 3cms in length</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >1 tbsp dried shrimp - chopped</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >1 tbsp crispy prawn chillies</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >1/2 tbsp of belachan paste</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >2 cloves garlic - chopped finely</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >2 tbsp water</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >1 tbsp oil</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >salt to taste</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /><br /><br /></span><span style="font-weight: bold; font-family: verdana;font-family:trebuchet ms;font-size:100%;" >Method:</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >1. Heat up oil in a wok under high heat. Add dried shrimps and fry for 4 minutes or until crispy. Remove and leave aside.</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >2. Saute garlic in the remaining oil until golden brown.</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >3. Add belachan paste and stir well until fragrant.</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >4. Add crispy prawn chillies and fry for 30 seconds.</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >5. Add beans and water and fry for 3 minutes.</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" ><br /></span><span style="font-family: verdana;font-family:trebuchet ms;font-size:100%;" >6. Serve warm with rice.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-744331262720809205.post-73198390618712830792007-10-17T17:40:00.000+10:002007-10-17T22:56:34.939+10:00Recipe: Creamy Spaghetti with Pork Sausages and Mushrooms<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLR1lsKQL1gukWpEkCENjCjlDR4FPl_hKSg19QHg9dj63nXWb2HEFscNO6wcfYNi1QNtBIIfb_8GdNXlNHWRtKN7eCNjEZOyv0DT8Q3VY1Y-XnJ-ESjrTMKPSlyXM_0xWyCziPYWwvllo/s1600-h/DSCF3866.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLR1lsKQL1gukWpEkCENjCjlDR4FPl_hKSg19QHg9dj63nXWb2HEFscNO6wcfYNi1QNtBIIfb_8GdNXlNHWRtKN7eCNjEZOyv0DT8Q3VY1Y-XnJ-ESjrTMKPSlyXM_0xWyCziPYWwvllo/s400/DSCF3866.JPG" alt="" id="BLOGGER_PHOTO_ID_5122208389153059474" border="0" /></a><span style="color: rgb(102, 102, 102); font-family: verdana;font-family:verdana;font-size:85%;" >Spaghetti (Sausages + Mushrooms + Cream) + Parsley = DARN GOOD PASTA<br />(CLICK FOR LARGER PIC)<br /></span><br /><div style="text-align: justify; font-family: verdana;"><span style="font-size:85%;">This pasta is so darn good that I smacked myself on the head thinking why did I never think of making this dish before!? Last night feeling hungry and in an intense need-food-now mode, I find myself rummaging the fridge to see what fresh ingredients I have. There is no time for cooking rice and dishes, my hunger could not wait.<br /><br />When I saw the pork sausages and mushrooms, my mind was already thinking of making a dish with sausages and mushrooms. When a bottle of cream came into my view (leftover from <a href="http://feastmalaysia.blogspot.com/2007/10/recipe-bechamel-sauce.html">my lasagna</a> dish), I thought, "Brilliant!! Pasta it is!"<br /></span></div></div><span style="font-family: verdana;font-size:85%;" ><br /><br /></span><div style="text-align: center; font-family: verdana;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLm825OrdAYt233Mv4NJafjHfeRNdAxkdIqyl2cs6QHNmfxFAcbdy-sIMZwfzB8-VJ2o23sEsp3b1_6KW6jQAnt2XUXzqWQxFTcqCfeyByI4GluGCzUDMMTvR1_XSRW_GrKBW0hX0V7-M/s1600-h/DSCF3858.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLm825OrdAYt233Mv4NJafjHfeRNdAxkdIqyl2cs6QHNmfxFAcbdy-sIMZwfzB8-VJ2o23sEsp3b1_6KW6jQAnt2XUXzqWQxFTcqCfeyByI4GluGCzUDMMTvR1_XSRW_GrKBW0hX0V7-M/s400/DSCF3858.JPG" alt="" id="BLOGGER_PHOTO_ID_5122208891664233138" border="0" /></a></span><span style="color: rgb(102, 102, 102);font-size:85%;" >Porky Sausages</span><span style="font-size:85%;"><br /></span></div><span style="font-family: verdana;font-size:85%;" ><br /></span><div style="text-align: justify; font-family: verdana;"><span style="font-size:85%;">Seriously, this is so freaking tasty that I find myself gasping for air as I furiously shoved mounds of spaghettis into my eager mouth. The concoction is just perfect, meaty sausages with earthy fresh button mushrooms all combined together in a creamy sauce with sprinkling of parsley. Every single strand of spaghetti was coated with sauce and bits of parsley. It was so tasty and satisfying!<br /></span></div><div style="text-align: justify; font-family: verdana;"><span style="font-size:85%;"><br /></span></div><div style="text-align: justify; font-family: verdana;"><span style="font-size:85%;">For you pasta lovers out there, you just got to try out this recipe! Believe me, you won't regret it. You can thank me later. =D<br /><br />*************************************************************************************<br />This is my recipe:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLAZ97XKFW4wdZ9hkUO1126RbZIbkFKG97BPDXka4uOV1XJawCptwvHw03Y0XPdEKzNhsLHqsJ7_4-DfLgr06__TtAvUiWo4WDFO9Uv1QnSTs15K1B60zcDdxGLbHvXj6NX4y8ADQz14/s1600-h/DSCF3865.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLAZ97XKFW4wdZ9hkUO1126RbZIbkFKG97BPDXka4uOV1XJawCptwvHw03Y0XPdEKzNhsLHqsJ7_4-DfLgr06__TtAvUiWo4WDFO9Uv1QnSTs15K1B60zcDdxGLbHvXj6NX4y8ADQz14/s400/DSCF3865.JPG" alt="" id="BLOGGER_PHOTO_ID_5122208543771882146" border="0" /></a></span></div><span style="font-family: verdana;font-size:85%;" ><br /></span><span style="font-family: verdana;font-size:85%;" ><span style="font-weight: bold;">Ingredients:</span></span><span style="font-family: verdana;font-size:85%;" ><br /><br />Spaghetti for 2 servings<br />3 pork sausages<br />2 cup of fresh button mushrooms - sliced evenly<br />4 cloves of garlic - minced finely<br />1/4 cup of fresh parsley - chopped finely<br />1/2 cup of cream<br />salt and pepper to taste<br /></span><span style="font-family: verdana;font-size:85%;" ><br /><br /><span style="font-weight: bold;">Method:</span></span><span style="font-family: verdana;font-size:85%;" ><br /><br />1. Cook spaghetti as per instruction on the back of the packet.<br />2. Meanwhile, cook the sausages on a separate pan in oil until cooked. Remove and chop the sausages into even bite-sized pieces. Leave aside.<br />3. Sweat the garlic in the same pan. Add the mushrooms and mix well for 3 minutes until mushrooms soften.<br />4. Add the chopped sausages and mix well.<br />5. Add the spaghetti and cream. Stir well.<br /></span><div style="text-align: justify; font-family: verdana;"><span style="font-size:85%;">6. Season with salt and pepper. Lastly, turn off the fire and add the parsley.<br /></span></div><span style="font-family: verdana;font-size:85%;" >7. Combine everything well together and bon appetite!<br /><br />*************************************************************************************<br /><br /></span><div style="text-align: center;"><span style="font-family: verdana;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_xsmFLXw6u_tspG5qieN59xF9EAB9jORmyBDgebcsZW_X-2V3mvF9brgQP65SskmZx9ezed2VQqnRKOsxaVDz6HDD2fQqXyguLOnIIGDZYx5V-KnZPz8X-GWHZ1ULdYjDp0aThsD6TQ/s1600-h/DSCF3869.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_xsmFLXw6u_tspG5qieN59xF9EAB9jORmyBDgebcsZW_X-2V3mvF9brgQP65SskmZx9ezed2VQqnRKOsxaVDz6HDD2fQqXyguLOnIIGDZYx5V-KnZPz8X-GWHZ1ULdYjDp0aThsD6TQ/s400/DSCF3869.JPG" alt="" id="BLOGGER_PHOTO_ID_5122208170109727362" border="0" /></a></span><span style="color: rgb(102, 102, 102); font-family: verdana;font-size:85%;" >gimme more</span><span style="font-family: verdana;font-size:85%;" ><br /></span><span style="color: rgb(102, 102, 102); font-family: verdana;font-size:85%;" >(CLICK FOR LARGER PIC)</span><br /></div>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-744331262720809205.post-14800311359325832402007-10-16T16:41:00.000+10:002007-10-17T01:20:01.306+10:00Scones and Hot Chocolate at Miss Marple's Tea Room, Sassafras<div style="text-align: center;font-family:trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrj66mOg_QTrcrEMjo5bMlG9YUf-W3U0IzLY8agmzHVyzckrEm-gnJzMuqeCfCpZWjMFQz2qWui0g1hBMGXwbJ6HIARRi5BPmtphcAtJZkvT-_aI2AzZrv0kNmEIfdXPxp7GItziytytE/s1600-h/DSCF3442.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrj66mOg_QTrcrEMjo5bMlG9YUf-W3U0IzLY8agmzHVyzckrEm-gnJzMuqeCfCpZWjMFQz2qWui0g1hBMGXwbJ6HIARRi5BPmtphcAtJZkvT-_aI2AzZrv0kNmEIfdXPxp7GItziytytE/s400/DSCF3442.JPG" alt="" id="BLOGGER_PHOTO_ID_5121937741788902002" border="0" /></a><span style="font-size:100%;">Just like out of a picture book<br /><br /></span><div style="text-align: left;"><div style="text-align: justify;"><span style="font-size:100%;">Miss Marple's Tea Room is located at a small picturesque town of Sassafras in the heart of beautiful Dandenongs. I loo-vvee going to the Dandenongs and escape to the lush of giant fern forests and wine farms. Every now and then, along the the road of the Dandenongs, I will come across a U-Pick Farm where you could pick strawberries, cherries, blueberries... whatever that is in season, really! There are also a few trout farms nestled in the Dandenongs. I highly recommend this<a href="http://www.fishfarm.com.au/"> trout farm</a>, J and I had a field day fishing for trouts and salmon that day! We wind up our fruitful day with a tasty trout BBQ and a salmon sashimi on the farm itself!<br /></span></div><span style="font-size:100%;"><br /><br /><br /></span></div></div><div style="text-align: center;font-family:trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2s3DAVqwrE2lobr4lHEJHEsxX_stVcR1wrOM0rNU9JSWTCXngl0PZAqZsMSlE2uKQVMrMKPvYq9LbvNc3tsC66gUOCJeL6ikh-TzbpsY3LrCfzPmV-4u4rDLFkMzKd4tmIHUA71pZt3M/s1600-h/DSCF3444.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2s3DAVqwrE2lobr4lHEJHEsxX_stVcR1wrOM0rNU9JSWTCXngl0PZAqZsMSlE2uKQVMrMKPvYq9LbvNc3tsC66gUOCJeL6ikh-TzbpsY3LrCfzPmV-4u4rDLFkMzKd4tmIHUA71pZt3M/s400/DSCF3444.JPG" alt="" id="BLOGGER_PHOTO_ID_5121937625824784994" border="0" /></a>Miss Marple on the cover of the menu<br /><br /><br /></span><div style="text-align: left;"><div style="text-align: justify;">Allright, back to Miss Marple's, I come to know by the quaint little tearoom while watching Postcard TV, and I thought that I gotta go there!! And indeed there I was, at the very next weekend, on a glorious, sunny Sunday morning. It proved to be very, very popular among the tourists and locals. J and I were among the first to arrive at 10 am and as minutes passed by, tourists and locals alike came in by the hordes and filled up the tables. By 10:30 am, there was a waiting line for tables.<br /></div><br /><br /><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2FgKOyN_b6YNBSgyZ47xp_3EFsftFCMfbc2VJrdVg2Tr7HmVJr45U_zL9K1blyy3rT2zLUYl0CV4wjSQgY6MrBxhdcpLwnmqydQAfB_iPWu3l2MTXLmiMQUZgPQUnh7gJEg-_z0dzvE/s1600-h/DSCF3449.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2FgKOyN_b6YNBSgyZ47xp_3EFsftFCMfbc2VJrdVg2Tr7HmVJr45U_zL9K1blyy3rT2zLUYl0CV4wjSQgY6MrBxhdcpLwnmqydQAfB_iPWu3l2MTXLmiMQUZgPQUnh7gJEg-_z0dzvE/s400/DSCF3449.JPG" alt="" id="BLOGGER_PHOTO_ID_5121937544220406354" border="0" /></a></span><br /><div style="text-align: justify;">Picture this people, people waiting... in... line... for an English Tea/Scones on a Sunday morning!! To be honest, if I wasn't there enjoying my tea and scones, I would be in my bed, still sleeping, soundly, not somewhere in the forest queuing up for scones. No regrets, though, the scones were very, very good. It made up for my sleeping in time, big time.<br /></div></div><span style="font-size:100%;"><br /><br /></span></div><span style=";font-family:trebuchet ms;font-size:100%;" ><br /></span><div style="text-align: center;font-family:trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDvFqu0woGWxYiqlVP4hh2cGN72rkjHnhFh9DF4mvJFfOH42YmLB3Gd08ead1QwXGDOjF-nOxgdyD3Yt_pUKuxglWaC2z0ZxTI8Fq993PQsiz1gw1CGrUMwE6WVbBh44BfDKOJEFg1l8/s1600-h/DSCF3450.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDvFqu0woGWxYiqlVP4hh2cGN72rkjHnhFh9DF4mvJFfOH42YmLB3Gd08ead1QwXGDOjF-nOxgdyD3Yt_pUKuxglWaC2z0ZxTI8Fq993PQsiz1gw1CGrUMwE6WVbBh44BfDKOJEFg1l8/s400/DSCF3450.JPG" alt="" id="BLOGGER_PHOTO_ID_5121937166263284274" border="0" /></a>Devonshire Scones with Whipped Cream and Home-made Jam $7.90<br /><br /></span><div style="text-align: justify;">We ordered a plain and fruit scone, with me having the former as I am not really fond of dried fruits. It came in a basket lined with pretty cloth along with 2 generous bowls of fresh lashings of whipped cream and home-made strawberry jam.<br /></div><span style="font-size:100%;"><br /><br /></span></div><div style="text-align: center;font-family:trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_caRs0JlGMdudSmCjlWF29YFa7dARIwyt9Gr_GuROnU7jpuaCxZC2Fzi9G37ugi-qhlzCYiq1WQotStN2BK-PsFLJEm07SW8WAZKws9RtY8W5OcrIxWOwBuolawU_dqMSYwbWRu1t9JA/s1600-h/DSCF3451.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_caRs0JlGMdudSmCjlWF29YFa7dARIwyt9Gr_GuROnU7jpuaCxZC2Fzi9G37ugi-qhlzCYiq1WQotStN2BK-PsFLJEm07SW8WAZKws9RtY8W5OcrIxWOwBuolawU_dqMSYwbWRu1t9JA/s400/DSCF3451.JPG" alt="" id="BLOGGER_PHOTO_ID_5121936857025638946" border="0" /></a>Fresh lashings of cream and jam<br /><br /><br /><br /><br /></span></div><div style="text-align: center;font-family:trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY82UDXlnzeds3dD4Lx4AdOcuZGTWuxSqpaTKoXYOk88nLPPSq-HTZFnaT82TuV3VSNU4XVJ1K3BEmE2THteuy5_w_A8okg7QlXKVvX9ogofHAklDw2n5c-xa1a4D9hrSmCmAIN15HIM0/s1600-h/DSCF3453.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY82UDXlnzeds3dD4Lx4AdOcuZGTWuxSqpaTKoXYOk88nLPPSq-HTZFnaT82TuV3VSNU4XVJ1K3BEmE2THteuy5_w_A8okg7QlXKVvX9ogofHAklDw2n5c-xa1a4D9hrSmCmAIN15HIM0/s400/DSCF3453.JPG" alt="" id="BLOGGER_PHOTO_ID_5121823092698594018" border="0" /></a>Hot chocolate with marshmallows $4.50<br /><br /></span><div style="text-align: justify;">J ordered a hot chocolate while I had the Devonshire Tea $3.50 with its own teapot and a jug of milk. Aww, so thoughtful. J exclaimed that the hot chocolate was very good, he liked the dusting of cocoa powder on top very much. As for me, I enjoyed my tea. Watching the colour of tea changing as I poured in the milk was the highlight of the day for me. HAHA.<br /></div><span style="font-size:100%;"><br /><br /><br /></span></div><div style="text-align: center;font-family:trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPl093hNrhuWPZGISVggX4IDzaJHM1Eyxx1Gc4Nfy_IiApmo5U2mIkklzRu0Ne5zsU3Bs8HQOIrRCviD53SRfqJCn8daN1sEsMiRmEDpfohaWquez7f42mS-mHiE31wNJzvgRwIZYg6_0/s1600-h/DSCF3456.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPl093hNrhuWPZGISVggX4IDzaJHM1Eyxx1Gc4Nfy_IiApmo5U2mIkklzRu0Ne5zsU3Bs8HQOIrRCviD53SRfqJCn8daN1sEsMiRmEDpfohaWquez7f42mS-mHiE31wNJzvgRwIZYg6_0/s400/DSCF3456.JPG" alt="" id="BLOGGER_PHOTO_ID_5121822667496831698" border="0" /></a>Fruit scone<br /><br /></span><div style="text-align: justify;">I need to add that the scones arrived very warm, which means they are as fresh as they can be. There were also a very generous topping of icing sugar on top of the scones, which multiplies the pretty factor by 20 times, which helps to whelp the appetite by about 30 times. J said his fruit scone had a strong resemblance to a banana cake, he liked it a lot.<br /></div><span style="font-size:100%;"><br /><br /></span></div><span style=";font-family:trebuchet ms;font-size:100%;" ><br /></span><div style="text-align: center;font-family:trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gcW0kiBOI-iRiAEbaEL-mKG7y4PIZUfxHsOoaPvDwJzWQaEN7Lqv1fHTg5678CIWlEfQgQ2jX3rw_Bin7ZaMv9oge3GY3gxwiSJkHuozmGyDL4xv9qMtlFoEw1UtogTDZnPqb8SyqTA/s1600-h/DSCF3463.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gcW0kiBOI-iRiAEbaEL-mKG7y4PIZUfxHsOoaPvDwJzWQaEN7Lqv1fHTg5678CIWlEfQgQ2jX3rw_Bin7ZaMv9oge3GY3gxwiSJkHuozmGyDL4xv9qMtlFoEw1UtogTDZnPqb8SyqTA/s400/DSCF3463.JPG" alt="" id="BLOGGER_PHOTO_ID_5121822023251737266" border="0" /></a>With generous serve of jam and cream<br /><br /></span></div><span style=";font-family:trebuchet ms;font-size:100%;" >We took our time to cut our scones into smaller squares with our butter knives and slow-ly lashing it up with cream and jams. And then, after looking at our piece of arts fondly, we eat them.<br /><br /><br /><br /></span><div face="trebuchet ms" style="text-align: center;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaT19hyphenhyphenE85XF6za1bNnpcFgsE5vxetxuiHjrsNW7Y7kdz9iLh-cbMQsOmUG6FJ8AZeCFrSkBXFpQxJwrHPVadRdWB8L9HLveh0PcPYMowhJOkwyuanxg9chRg7cCtSKemYGAppD8RrIyQ/s1600-h/DSCF3462.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaT19hyphenhyphenE85XF6za1bNnpcFgsE5vxetxuiHjrsNW7Y7kdz9iLh-cbMQsOmUG6FJ8AZeCFrSkBXFpQxJwrHPVadRdWB8L9HLveh0PcPYMowhJOkwyuanxg9chRg7cCtSKemYGAppD8RrIyQ/s400/DSCF3462.JPG" alt="" id="BLOGGER_PHOTO_ID_5121822341079317186" border="0" /></a>Super awesome<br /></span></div><span style=";font-family:trebuchet ms;font-size:100%;" ><br /><br />Oh my god, it is so good. No wonder there were people waiting out in the cold for these wicked scones!! The scones are very dense and warm to the touch, the cream is very fresh and light and not at all queasy, and the best parts? Those little seeds in the jam that go POP in your mouth as you slowly savour the sweetness of the scones.<br /><br />And what we did was repeating the process all over again: cutting, smearing, admiring and eating.<br /><br />I could wake up to this every morning. No alarm clocks needed.<br /><br /><br /></span><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzBEKiGfKPLxK5UEQXvY9UDYK1dBaxRTCDN3FIyVlxsJ14pOA9XoBFUIIDA4hGZRgwyBh4aZKdZngK2PYjG7E_ZF8_OR_o9u-Xo6B2TIIPex-FYfDREAvDCOObwVw3X31fAUpBibR41PM/s1600-h/DSCF3448.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzBEKiGfKPLxK5UEQXvY9UDYK1dBaxRTCDN3FIyVlxsJ14pOA9XoBFUIIDA4hGZRgwyBh4aZKdZngK2PYjG7E_ZF8_OR_o9u-Xo6B2TIIPex-FYfDREAvDCOObwVw3X31fAUpBibR41PM/s400/DSCF3448.JPG" alt="" id="BLOGGER_PHOTO_ID_5121937454026093122" border="0" /></a>Jams and tea bags<br /><br /></span></div><div style="text-align: justify;"><span style="font-size:100%;">As we come to the end of our meal, we headed to the counter near the entrance of the shop to pay our bill. Behind the counter were shelves of home-made jams, preserves and their house-tea, Devonshire Tea for sale. They don't take bookings so if you do plan to come here, do come early or you would have to wait for some time. You know, it is hard to get away from the firewood with your hot chocolate.<br /><br />Ah, the Dandenongs, I love you.<br /><br /><br /><span style="font-weight: bold; color: rgb(51, 0, 51);font-size:85%;" >382 Mt. Dandenong-Tourist Road<br />Sassafras<br />Victoria 3787<br />03-97551610</span><br /><br /><br /></span></div>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-744331262720809205.post-1751504295227178852007-10-16T15:03:00.000+10:002007-10-16T15:11:21.885+10:00OOPS. Blog comments gone!!DOH!<br /><br />I was trying to change the template of my blog last night, and being the careless me, I did not do the recommended backup first. <br /><br />Guess what happened? The new template had taken place, I do not like it at all as there were some tabs that could not be changed and so, when I tried to change back to my old template, most of the widgets and extras were gone. <br /><br />Panicked, I quickly do a backup of my posts at Word Press with success, it was surprisingly very easy and simple to do, and then I have to delete and re-opened my blog at Blogger and start importing my posts from Word Press.<br /><br />Phiew~<br /><br />But.. sobs! I have lost my links, my ads and my precious comments!! SOBSSS!!<br /><br />I need more time to get back with the links, there is so much to do now, I would have to start updating my other sites with the new blog ID (sitemeter, ads, etc). <br /><br />So much work with just a little harmless template change!! Sheesh, well, never again!<br /><br />So, please people, do.. DO.. DO.. BACKUP your template before doing any changes no matter how little the change is, or maybe I am the only silly one. <br /><br />My, what a lesson.<br /><br />Till then, please be patient while I post back the links!<br /><br />Cheers!Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-744331262720809205.post-53558664872603027992007-10-15T05:52:00.000+10:002007-10-16T14:21:26.312+10:00Recipe: Braised Pork Belly with Boiled Eggs<div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghY-fPQuaamNDYrqKHeobcNXES0n4fclF-KKk36ECBnLhTpRWaE6ryULtALsV2z89QAFeRvHSFk9D80CdNRToczUEKXhc0v-WWSitgH-FD1PzhikjGYdqDAbnpT3WuytUormz3vFXjGE0/s1600-h/DSCF3725.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghY-fPQuaamNDYrqKHeobcNXES0n4fclF-KKk36ECBnLhTpRWaE6ryULtALsV2z89QAFeRvHSFk9D80CdNRToczUEKXhc0v-WWSitgH-FD1PzhikjGYdqDAbnpT3WuytUormz3vFXjGE0/s400/DSCF3725.JPG" alt="" border="0" /></a>Pork Belly with Eggs<br /><br /><div style="text-align:left;"><div style="text-align:justify;">The lasagna post would have to wait for now. Last night, I made braised pork belly with boiled eggs for dinner. It is sinfully delicious and easy to cook, the hardest thing is probably the waiting time, as this dish normally takes more than 2 hours to achieve the most tender piece of pork belly.<br /></div><br /><br /></div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK3jzHRG416RXH1yKfqRTnC9fe_gOi3SPi5CKUb7ScoU92rfootliQKnXJLL5zYG0WDiER2AQTnh779f9yk8mBxstmM7Bghr5Ze4c2GgGBdYF9Xe27Q1_Izy0AALWDgptNgVv7Sxxj-vk/s1600-h/DSCF3726.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK3jzHRG416RXH1yKfqRTnC9fe_gOi3SPi5CKUb7ScoU92rfootliQKnXJLL5zYG0WDiER2AQTnh779f9yk8mBxstmM7Bghr5Ze4c2GgGBdYF9Xe27Q1_Izy0AALWDgptNgVv7Sxxj-vk/s400/DSCF3726.JPG" alt="" border="0" /></a><br /><div style="text-align:justify;">Eaten with warm rice and a few specks of hot chillies, it is the ultimate comfort Chinese home-style food. I could eat this everyday, which is probably not a good idea if I want to live longer.<br /></div><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoEsPhdbb0VwwR1WtMFlEOU-FO1txMgnYL-qvRD8tybZmH1Rk7TYpPrGorPjmb5xSzXMVyzP3FBHLgEifEdNp5SUk40mj_kCJ3S_IXdFkJj-8Vn24vecMXAhUJ9RrdK0COp3MqWMaUdDA/s1600-h/DSCF3727.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoEsPhdbb0VwwR1WtMFlEOU-FO1txMgnYL-qvRD8tybZmH1Rk7TYpPrGorPjmb5xSzXMVyzP3FBHLgEifEdNp5SUk40mj_kCJ3S_IXdFkJj-8Vn24vecMXAhUJ9RrdK0COp3MqWMaUdDA/s400/DSCF3727.JPG" alt="" border="0" /></a>Belly fat. Yum.<br /><br /><div style="text-align:left;"><div style="text-align:justify;">The best part would be the belly fat, it is so very tasty and tender melt-in-your-mouth kind. I love to cut a small piece of egg white + egg yolk + pork belly with fat and scoop it all up with rice. Your mouth and taste senses will be treated to the ultimate orgasm for sure.<br /><br />*************************************************************************************<br />This is my recipe:<br /><br /><span style="font-size:130%;"><br /><span style="font-weight:bold;">Ingredients:</span></span><br /><br />500g pork belly - cut into cubes<br />4 cloves garlic<br />4 boiled eggs<br />1 tbsp dark soya sauce<br />1/2 tbsp soya sauce<br />1/2 tbsp sugar<br />2 star anise<br />1 cup water<br /><br /><br /><span style="font-size:130%;"><span style="font-weight:bold;">Method:</span></span><br /><br />Place all ingredients except the eggs in a pan and let it simmer for 1.5 hours. Add the eggs and let it simmer for another 30 minutes or until the meat is tender.<br /></div><br /><br /></div><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0X7E2ofQw6i-5SxN8LlVbrd659RDHAjV_Ydmuh7wQBBaSjg2Sc8pKDl2a_2jYmKZ02Hw1EWSuBli4wquDnouDfMBIG_HNNMTk_O_LIGTG8wMCfd71mbwMtTPTdEEQ89IOkLag_MBs9-o/s1600-h/DSCF3729.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0X7E2ofQw6i-5SxN8LlVbrd659RDHAjV_Ydmuh7wQBBaSjg2Sc8pKDl2a_2jYmKZ02Hw1EWSuBli4wquDnouDfMBIG_HNNMTk_O_LIGTG8wMCfd71mbwMtTPTdEEQ89IOkLag_MBs9-o/s400/DSCF3729.JPG" alt="" border="0" /></a><br /></div>Unknownnoreply@blogger.com30tag:blogger.com,1999:blog-744331262720809205.post-56811076557322964592007-10-09T03:07:00.000+10:002007-10-16T14:21:31.067+10:00Step-by-step Recipe: Bolognese Sauce<div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbo7L8ghK27NHgVZ6z2i4TjNxFXzaZRcGVYxrQQ42aWOnLuhHbPSaUWIfJlD5I02-pF5cbRTimBI_fH7oA7KQlv3l7s6TIUHdgldgFawgOHLKheXu_gksHjeG6S9v_QvCeZkrUAGu-hOo/s1600-h/DSCF3358.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbo7L8ghK27NHgVZ6z2i4TjNxFXzaZRcGVYxrQQ42aWOnLuhHbPSaUWIfJlD5I02-pF5cbRTimBI_fH7oA7KQlv3l7s6TIUHdgldgFawgOHLKheXu_gksHjeG6S9v_QvCeZkrUAGu-hOo/s400/DSCF3358.JPG" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style:italic;">Bolognese Meat Sauce on Pre-cooked Lasagna</span></span><br /><br /><br /><div style="text-align:left;"><div style="text-align:justify;">This is a mighty tasty sauce which is simple to do. It is also great with pasta (spaghetti bolognese, anyone?) and could keep well in the fridge. <br /></div><br /><br /></div><div style="text-align:left;">This is my recipe for Bolognese Meat Sauce:<br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br />2 large brown onions - chopped finely<br />1 kg minced beef<br />2 bay leaves<br />500g of canned whole tomatoes<br />2 tbsp of tomato paste<br />2 tbsp oil<br />salt and pepper to taste<br /><br /><br /></div><span style="font-weight:bold;">Method:</span><br /><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicm2F_suH9B_f80KC68MEfLmcBhz4VaX_2y9qSCFxcguJDpaDgZWgmuT0a4D6kByxKwpgb_WQE6aZP9negh6dxCopOW7Em6ikU_jEZKF6ld9T39PAMgm6KuwQh4PhOJx_xfMLWLTJcSmE/s1600-h/DSCF3285.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicm2F_suH9B_f80KC68MEfLmcBhz4VaX_2y9qSCFxcguJDpaDgZWgmuT0a4D6kByxKwpgb_WQE6aZP9negh6dxCopOW7Em6ikU_jEZKF6ld9T39PAMgm6KuwQh4PhOJx_xfMLWLTJcSmE/s400/DSCF3285.JPG" alt="" border="0" /></a>Heat up oil in a large saucepan. Add onions and bay leaves and saute on medium heat for 2 minutes.<br /><br /><br /><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhx4EjgmAoo4IpLwED5PWOAGWrCy8L754m9DeFKzvkzYkMca47cR_tDhOg25oi2rnPy1slAoSP7yC2qIKzh6NgQ-u1mHFNk1JqKsJaGNAu8eWi3rfq2HyLN6a4xROftA3xQIlPwA-4oC0/s1600-h/DSCF3294.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhx4EjgmAoo4IpLwED5PWOAGWrCy8L754m9DeFKzvkzYkMca47cR_tDhOg25oi2rnPy1slAoSP7yC2qIKzh6NgQ-u1mHFNk1JqKsJaGNAu8eWi3rfq2HyLN6a4xROftA3xQIlPwA-4oC0/s400/DSCF3294.JPG" alt="" border="0" /></a>2. Add minced beef and stir well for 5 minutes or until beef is cooked.<br /><br /><br /><br /><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLAWgM0kRwB-80sZIqHsmRGwRS2WBl_JSgqdRL00xKrCFMGbYtqPrzDDcV1EQKwjljTJGr5L8VmTLCXsKGc8ZcQz8d94rw-sPoCGg3SqRAs6pEbOICm-jLc9XQywV3OQSph4BgHRT-8k/s1600-h/DSCF3297.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLAWgM0kRwB-80sZIqHsmRGwRS2WBl_JSgqdRL00xKrCFMGbYtqPrzDDcV1EQKwjljTJGr5L8VmTLCXsKGc8ZcQz8d94rw-sPoCGg3SqRAs6pEbOICm-jLc9XQywV3OQSph4BgHRT-8k/s400/DSCF3297.JPG" alt="" border="0" /></a>3. Add the canned tomatoes and tomato paste into the beef mixture. Stir well and let it simmer for 10 minutes on low heat.<br /><br /><br /><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrrkaUxLfUDM2x2N3Xrk4QF8yqtTSGTed742jHqnVOE_LRukNyQ_e7GXMjt2DdpKKUR3ewEitjvFZXdtMcg54RLYg9-_XQ4VjiRe3qkttw2VIKj76CD52KhtIX79XZBwbtTr5ScFaCac/s1600-h/DSCF3303.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrrkaUxLfUDM2x2N3Xrk4QF8yqtTSGTed742jHqnVOE_LRukNyQ_e7GXMjt2DdpKKUR3ewEitjvFZXdtMcg54RLYg9-_XQ4VjiRe3qkttw2VIKj76CD52KhtIX79XZBwbtTr5ScFaCac/s400/DSCF3303.JPG" alt="" border="0" /></a>4. Voila! <br />Tasty bolognese sauce for lasagna or spaghetti bolognese.<br /><br /><br /><div style="text-align:left;">*************************************************************************************<br /><span style="font-style:italic;">Coming up next!</span><br /><br />A step-by-step recipe for making a lasagna - with photos and description of layering out the lasagna. <br /></div></div><div style="text-align:center;"><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Du_JD3jadBb029GlGO9D2M6YcoOuUyzOV_Xrr1a7x8lEELMUgPwoMUFldjrMp-iRjy9PUTUs1UJPUfiKdeewUIhCZmyyIfKExvFqDX7BOPPhQgfPf-By60P8vjMOhdFtXM1YLEmRYq8/s1600-h/DSCF3354.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Du_JD3jadBb029GlGO9D2M6YcoOuUyzOV_Xrr1a7x8lEELMUgPwoMUFldjrMp-iRjy9PUTUs1UJPUfiKdeewUIhCZmyyIfKExvFqDX7BOPPhQgfPf-By60P8vjMOhdFtXM1YLEmRYq8/s400/DSCF3354.JPG" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style:italic;">Mozzarella Cheese on Meat Sauce as part of a preparation for a Lasagna</span></span><br /></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-744331262720809205.post-37697154112954785512007-10-03T14:19:00.000+10:002007-10-16T14:21:41.911+10:00Recipe: Bechamel Sauce<div style="text-align:justify;"><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLg4L_T3d4KgUAVCUKMo9WSjkEqBsqUEiGRmvBMZSO8NfYdpS4T0yxuhBx5PKPs6UkOWqGAxgSpChFU3guOcASatRJAjkvvLgdg-9XwPCFF3rxLmY1oz8x2pPnMMVOIuf8KplISXTdks/s1600-h/DSCF3431.JPG"><img style="display:block;text-align:center;cursor:pointer;width:450px;height:247px;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLg4L_T3d4KgUAVCUKMo9WSjkEqBsqUEiGRmvBMZSO8NfYdpS4T0yxuhBx5PKPs6UkOWqGAxgSpChFU3guOcASatRJAjkvvLgdg-9XwPCFF3rxLmY1oz8x2pPnMMVOIuf8KplISXTdks/s400/DSCF3431.JPG" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style:italic;">Lasagna</span></span><br /></div><br />This will be the first part of a very long and tedious process of making a lasagna from scratch, right whisking up bechamel sauce, slicing onions and simmering the meat sauce. Everything took approximately 2 hours to make and the aftermath?<br /><br /><span style="font-weight:bold;font-style:italic;">T</span><span style="font-style:italic;font-weight:bold;">wo</span> sinks full of dirty dishes and a disgruntled J - whose chore is to clean the dishes. Haha!<br /><br />Hope I didn't scare you away from making a lasagna. Lol. I did made enough for 8 servings, so there's enough to freeze and to consume in the future.<br /><br />So here goes, to start rolling, here is my simplified recipe for bechamel sauce (that I made for the very first time and which turned out quite well):<br /><br /></div>*************************************************************************************<br /><span style="font-size:130%;"><span style="font-weight:bold;">Ingredients:</span></span><br /><br />1/4 cup butter<br />4 tbsp plain flour - sifted<br />2 cup cream<br />salt and pepper to taste<br /><br /><br /><span style="font-size:130%;"><br /></span><div style="text-align:center;"><span style="font-size:130%;"><span style="font-weight:bold;">Method:</span></span><br /><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVm-SWRJBSK-mB1ygpdLKKyg2kND01V8mmRnV7UjexpZ23z8CIJTLdo6Sa8zACVFi3UNCcK6oNebpek5nl6vZ98u7Mr9P7W1bNTNG9wWYDDQ5ISE2cvUvl6RKWMfK__Jf0LWGWN9tJwDU/s1600-h/DSCF3327.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVm-SWRJBSK-mB1ygpdLKKyg2kND01V8mmRnV7UjexpZ23z8CIJTLdo6Sa8zACVFi3UNCcK6oNebpek5nl6vZ98u7Mr9P7W1bNTNG9wWYDDQ5ISE2cvUvl6RKWMfK__Jf0LWGWN9tJwDU/s400/DSCF3327.JPG" alt="" border="0" /></a>1. Melt butter in saucepan.<br /><br />2. Add flour to the butter and stir well.<br /><br /><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxoI2tttSdp3iPPw_ZAG8U5ghoWerftaz4BKZDcw2hBSDDecgRHqw4HaGpL3ZYnY-lLmQgFr0FdVqgMrP6QlkkRcrOa8sFUat6dcgCpmeVKsev2GOv6t-MwkHcGWPu30tZ1elrjInW-Q/s1600-h/DSCF3334.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxoI2tttSdp3iPPw_ZAG8U5ghoWerftaz4BKZDcw2hBSDDecgRHqw4HaGpL3ZYnY-lLmQgFr0FdVqgMrP6QlkkRcrOa8sFUat6dcgCpmeVKsev2GOv6t-MwkHcGWPu30tZ1elrjInW-Q/s400/DSCF3334.JPG" alt="" border="0" /></a>3. Add the cream and stir well into the mixture.<br /><br /><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9AdxHNhHCFYuGcCMdVnpgyJGTU0gqUzUL9j0fFV67SHum2dAFLKKlAPvTF01EviKPfhfhSeYDjfR8BnrJQQ_43qm_rwvPqbMXlDwcl1h6q1Q_Qz-t3XSxlLRcpZ3csZ9RcyK-xv0v47o/s1600-h/DSCF3337.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9AdxHNhHCFYuGcCMdVnpgyJGTU0gqUzUL9j0fFV67SHum2dAFLKKlAPvTF01EviKPfhfhSeYDjfR8BnrJQQ_43qm_rwvPqbMXlDwcl1h6q1Q_Qz-t3XSxlLRcpZ3csZ9RcyK-xv0v47o/s400/DSCF3337.JPG" alt="" border="0" /></a>4. Whisk well on low heat until there are no visible of lumps. Bring it to a boil and add salt and pepper to taste. You should get a thick and creamy sauce in the end. Keep aside.<br /><br /><br /><div style="text-align:left;">*************************************************************************************<br /></div><div style="text-align:left;"><br /><div style="text-align:justify;">As this was the first time in me making a bechamel sauce, I thought it would be easier to cook everything on a shallow pan for even distributed heat. Well, big mistake as you couldn't possibly whisk the sauce in a pan without splattering everywhere, could you? I also do not want have bits of teflon scraps in my sauce, do I? Lol. And so, I transfer the flour and butter mixture into a small pot before adding the cream and I recommend that you make your sauce from a pot.<br /><br />Maybe that explains my mountains of dirty dishes, eh? Haha.<br /></div><br />Coming up next! A photolog recipe of meat sauce, part 2 of the Lasagna Trilogy. Stay tuned!<br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8fC7071D8f-i3DAm2qYLZDwHBVIhkcuXEIi9yKxa5EQAAJlSOVuxKCCnh3wNqGxGybE7GgsIeFBFMSo6K_SyVJDiSUMlFrESxHS6IwWsy6QaasqBihsuIclGuY5dOBbs8nEQ5CChoJO4/s1600-h/DSCF3314.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8fC7071D8f-i3DAm2qYLZDwHBVIhkcuXEIi9yKxa5EQAAJlSOVuxKCCnh3wNqGxGybE7GgsIeFBFMSo6K_SyVJDiSUMlFrESxHS6IwWsy6QaasqBihsuIclGuY5dOBbs8nEQ5CChoJO4/s400/DSCF3314.JPG" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style:italic;"> That's 1 kg of minced beef you see here</span></span><br /></div><br /></div></div>Unknownnoreply@blogger.com49tag:blogger.com,1999:blog-744331262720809205.post-67625435901456553642007-09-30T14:48:00.001+10:002007-10-16T14:23:02.670+10:00Beef Pie and Pepperoni Salami<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLX-ZtvzMV9BZx8h9c-GHPbZiSO6YYTbGsGF_cqB9dyo9RY7M-kxwAobbsiQJ0WJc0W__qXZwE2RyytSlH6RUNgUAaPnYgj7z3_2M3bQBnC50sjw7H9mFHTbQuDf_MAAymYF8H3tmK2TE/s1600-h/DSCF2776.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLX-ZtvzMV9BZx8h9c-GHPbZiSO6YYTbGsGF_cqB9dyo9RY7M-kxwAobbsiQJ0WJc0W__qXZwE2RyytSlH6RUNgUAaPnYgj7z3_2M3bQBnC50sjw7H9mFHTbQuDf_MAAymYF8H3tmK2TE/s400/DSCF2776.JPG" alt="" border="0" /></a><br /><div style="text-align:justify;">We had beef pies (of course) while watching the Grand Final last Saturday. IMHO, it wasn't really a good game, what with the record-breaking point margin and all. *shrugs*<br /></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBeoQk33PaYBJkAgsWnZzEcG6dkyr1JGqYbm2rJ4DoeY9LXGZdwa4Ah_zbIJe_aWN2tJPSDvnc_UbpWupQ1EAM3U2C_U9m6nhyphenhyphenQ6vDAD3HIrYkp6D6FI0eI7M0com6MBU8GbadT319ikU/s1600-h/DSCF2784.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBeoQk33PaYBJkAgsWnZzEcG6dkyr1JGqYbm2rJ4DoeY9LXGZdwa4Ah_zbIJe_aWN2tJPSDvnc_UbpWupQ1EAM3U2C_U9m6nhyphenhyphenQ6vDAD3HIrYkp6D6FI0eI7M0com6MBU8GbadT319ikU/s400/DSCF2784.JPG" alt="" border="0" /></a><br /><div style="text-align:justify;">Back to the pie, it was a Sargeant's Premium Beef Pie as was clearly shown on the top of the pastry. It was tasty and meaty with lots of delish gravy, but I think it will do better with more salt. Great with beer though!<br /></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIM3PsHjTII_Qc_J8CtfDCJM-KRjux-vn_d4KwUNZDLG0G1UyzAimUoSowSBllSk4TsER_58IPR5qhkptX4tlDFrzx7UVpmNh6J5Bt31xX3QCw8zr2AQBR4_iPX_LOenYYcnZXPsMpiM/s1600-h/DSCF2934.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIM3PsHjTII_Qc_J8CtfDCJM-KRjux-vn_d4KwUNZDLG0G1UyzAimUoSowSBllSk4TsER_58IPR5qhkptX4tlDFrzx7UVpmNh6J5Bt31xX3QCw8zr2AQBR4_iPX_LOenYYcnZXPsMpiM/s400/DSCF2934.JPG" alt="" border="0" /></a><br />We also nibbled salamis with olives and brie cheese, very very scrummy and moreish!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileD1yf4OmgQY5UJO2ONAzWjJWr6VSWbMWJSFYpcr1HxI6NzU9oFNLDdNuKUS6-3nuq8iRSidgtBvivyROdNRAB-qq-3Xs4g5XENARB9yBTqwAPIS1EWMzU8D_wXCisQ61pWkMQDXeDUQ/s1600-h/DSCF2937.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileD1yf4OmgQY5UJO2ONAzWjJWr6VSWbMWJSFYpcr1HxI6NzU9oFNLDdNuKUS6-3nuq8iRSidgtBvivyROdNRAB-qq-3Xs4g5XENARB9yBTqwAPIS1EWMzU8D_wXCisQ61pWkMQDXeDUQ/s400/DSCF2937.JPG" alt="" border="0" /></a><br /><div style="text-align:justify;">Yum, I love the chilli flakes on them. Though I must say that this is only an occasional snack due to its high fat content. Lol! <br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-744331262720809205.post-20846746871012282072007-09-26T15:35:00.001+10:002007-10-16T14:23:04.591+10:00Recipe: Lou Shu Fan (Rat Tail Noodles)<div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvc7n6m-gbP3rZx4GcpNPPHkRv6paLXpBRHfOx800SxXRNHbr_DSFWaBbPRFkUoNMsafW_xAGPGhuTXbALmj5nGKR0NS-tJOTVBtOvDA6gMvmkgVCzRLomz0d-SWWfhgOjRIJe7NJ2VA/s1600-h/DSCF2989.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvc7n6m-gbP3rZx4GcpNPPHkRv6paLXpBRHfOx800SxXRNHbr_DSFWaBbPRFkUoNMsafW_xAGPGhuTXbALmj5nGKR0NS-tJOTVBtOvDA6gMvmkgVCzRLomz0d-SWWfhgOjRIJe7NJ2VA/s400/DSCF2989.JPG" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style:italic;">Lou Shu Fan</span></span><br /><br /><div style="text-align:left;"><div style="text-align:justify;">Lou shu fan are translated into 'rat tail noodles' because the shape of the noodles resemble the tails of rats. Sounds icky, doesn't it? But don't be put off by the name, as the noodles are truly tasty - chewy and gelatinous in texture.<br /></div><br /><div style="text-align:justify;">I was taught on how to prepare this dish by my mother, many years ago while I was young. It reminds me of home now that I'm in a foreign country. I was thrilled to come across this noodles in Footscray Market. Although it cost approximately 20 times than the ones sold in Malaysia, I bought the noodles without thinking twice. It paid off in the end, as the result was a comforting and satisfying dish that brings back flashes of sweet memories.<br /></div><br /><br /></div><div style="text-align:left;">*************************************************************************************<br />This is my mom's recipe:<br /><br /></div><div style="text-align:left;"><div style="text-align:center;"><span style="font-size:130%;"><span style="font-weight:bold;">Ingredients:</span></span><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcy21mVaT0MJI-8T3eCM4THApZVtalJjhyphenhyphenr_cFIFZ8Vf6eMPiicK4NNKxXUK_BgP8tfW3x5HPPpYw_ESSfU4hQ40sprOMVVrFR01TLjIV4y8gS9Zv4S7yaBc4PSfAn1fjOagafnmCkaS4/s1600-h/DSCF2977.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcy21mVaT0MJI-8T3eCM4THApZVtalJjhyphenhyphenr_cFIFZ8Vf6eMPiicK4NNKxXUK_BgP8tfW3x5HPPpYw_ESSfU4hQ40sprOMVVrFR01TLjIV4y8gS9Zv4S7yaBc4PSfAn1fjOagafnmCkaS4/s400/DSCF2977.JPG" alt="" border="0" /></a><br />400g lou shu fan/rat tail noodles<br />100g minced pork<br />150g choy sum - cut into 3 inches length<br />3 cloves of garlic - chopped finely<br />1 tbsp of dark soya sauce<br />1.5 tbsp of soya sauce<br />1/2 tbsp of oil<br />1/4 cup of water<br />1/4 tsp of sugar<br />salt to taste<br /><br /><br /><span style="font-size:130%;"><span style="font-weight:bold;">Method:</span></span><br /><br />1. Saute garlic in oil until dark golden in color.<br />2. Add minced pork and stir well for few minutes until the pork is cooked.<br />3. Add the noodles and the sauces, salt and sugar and stir well until combined. Add water and<br /> let it simmer for 3 minutes.<br />4. Add the choy sum and stir well. Leave it until the vegetables are wilted and cooked.<br />5. Serve immediately.<br /><br /></div></div><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6BQqKNW3P_hm2VnheaPGQV_kbw_swyF2S85irV-5MV4DzAp4-dfgVLr-G_I-RGlIG_KgQ4lUP_vuQoVNFKfXN1WiHHo-PF9QDtnqFf197NAlLr1-RPyWUYAv12DuYmNB01mYnnuUljE/s1600-h/DSCF2995.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6BQqKNW3P_hm2VnheaPGQV_kbw_swyF2S85irV-5MV4DzAp4-dfgVLr-G_I-RGlIG_KgQ4lUP_vuQoVNFKfXN1WiHHo-PF9QDtnqFf197NAlLr1-RPyWUYAv12DuYmNB01mYnnuUljE/s400/DSCF2995.JPG" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style:italic;">Rat tail noodles</span></span><br /></div>Unknownnoreply@blogger.com28tag:blogger.com,1999:blog-744331262720809205.post-25271078877884567562007-09-26T01:59:00.000+10:002007-10-16T14:42:34.738+10:00The Royal Melbourne Show<div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><span style="color:rgb(0, 0, 0);font-size:100%;">This is the 3rd time I've been to the <a href="http://www.royalshow.com.au/">Royal Melbourne Show</a>, and probably the last time, too, since I'll be heading back to Malaysia for good at the end of the year. Sigh. Oh well, J and I had a marvelous time yesterday and it will be one of our sweet memories of Melbourne.</span><span style="font-size:100%;"><br /></span></div><br /><br /><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPcjzFrrmfGIGd-PdrmCQtYUPjd9uHnys9FgTa6sVOri8YE3Db_kXQg7UuVgdA85CKr4D5O-4SzF6UYUAJ5eYGpHmXlnuMdxDpgTK9cmGG1dxyVAwk4gtfdHOoKPO7RnjBrUzFSaYvho/s1600-h/DSCF3017.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPcjzFrrmfGIGd-PdrmCQtYUPjd9uHnys9FgTa6sVOri8YE3Db_kXQg7UuVgdA85CKr4D5O-4SzF6UYUAJ5eYGpHmXlnuMdxDpgTK9cmGG1dxyVAwk4gtfdHOoKPO7RnjBrUzFSaYvho/s400/DSCF3017.JPG" alt="" border="0" /></a><span style="font-style:italic;">Ferris Wheel</span></span><br /></div><span style="font-size:85%;"><br /></span><br /><span style="font-size:100%;"><span style="font-size:100%;">Even though it's a Tuesday, there's still a big crowd, particularly when the school's holidays are here. There were plenty of rides to keep the adrenaline rushing.</span><br /></span><br /><br /></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNJNiMmuu02hR3WF52EqAdcN9yPY-YG-Fy8NaEM6dM1U2fnIGWwAI7cnkVZQGzPM5265MCG3aCH1loXFcVht7A4ozYLhSZpRa2pjU9Pd5jj0galV1JVlqbUBI2eCJmyoyRN0LQYIXAn4/s1600-h/DSCF3006.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNJNiMmuu02hR3WF52EqAdcN9yPY-YG-Fy8NaEM6dM1U2fnIGWwAI7cnkVZQGzPM5265MCG3aCH1loXFcVht7A4ozYLhSZpRa2pjU9Pd5jj0galV1JVlqbUBI2eCJmyoyRN0LQYIXAn4/s400/DSCF3006.JPG" alt="" border="0" /></a><span style="font-style:italic;">Hangover</span></span><br /></div><span style="font-size:85%;"><br /></span><br />The first stop for me would be the food and wine display, of course. There were about 30-40 food exhibitionists in there, some with free tastings. I had a field day trying out the cheeses, crackers and the memorable fiery chilly sauce which was rated 10/10. Dear god, I was gasping around for air I thought I was chilly-tolerant. Boy, that chilly sauce put me straight up that day.<br /><br /><span style="font-size:85%;"><br /></span></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewzb_TJ4dUwH9oCuEEgkwHxLkhnhTAzHEQDb9swFW_QUsnxAVAN-pOuDPi0W6r8PDfknXwcHzH9bvi0gytSjBG2EJveb4ZVp2pBmGMyNcc9Lcd8mmY-TGBt0Zd-5GkSovboDtCQrYOZs/s1600-h/DSCF3002.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewzb_TJ4dUwH9oCuEEgkwHxLkhnhTAzHEQDb9swFW_QUsnxAVAN-pOuDPi0W6r8PDfknXwcHzH9bvi0gytSjBG2EJveb4ZVp2pBmGMyNcc9Lcd8mmY-TGBt0Zd-5GkSovboDtCQrYOZs/s400/DSCF3002.JPG" alt="" border="0" /></a><span style="font-style:italic;">Wines from the <span class="blsp-spelling-error">Yarra</span> Valley</span></span><br /></div><span style="font-size:85%;"><br /><br /><br /></span></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LGU1Hk2HJ5tQWFce2_HJTQRW8xB141hiU6VSu3jvWxZEkONHzcTCV39YPWJ58lEJl1_ILZXaHcFv9RlwbA346HOWsByqfbwyYtHBpWBhNxJc8dYxmY_EX1cqNp1MqEqV49vvze3-TmU/s1600-h/DSCF3003.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LGU1Hk2HJ5tQWFce2_HJTQRW8xB141hiU6VSu3jvWxZEkONHzcTCV39YPWJ58lEJl1_ILZXaHcFv9RlwbA346HOWsByqfbwyYtHBpWBhNxJc8dYxmY_EX1cqNp1MqEqV49vvze3-TmU/s400/DSCF3003.JPG" alt="" border="0" /></a><span style="font-style:italic;">The Australian Apiarists</span></span><br /></div><span style="font-size:85%;"><br /><br /><br /></span></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJcEZBzYskGjkxkROXuMQ4t39q4CakXZ5n1zZ0aTgpdDGIUhbBO3lUw4vQQQbJk4-9vGWFLJrEtUMBc7-TgBJxW8LCIOHtzaYbqDkc_-wLGdsGG4ffPjLkfdTZrf0eP2tJNApy5itdyI/s1600-h/DSCF3187.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJcEZBzYskGjkxkROXuMQ4t39q4CakXZ5n1zZ0aTgpdDGIUhbBO3lUw4vQQQbJk4-9vGWFLJrEtUMBc7-TgBJxW8LCIOHtzaYbqDkc_-wLGdsGG4ffPjLkfdTZrf0eP2tJNApy5itdyI/s400/DSCF3187.JPG" alt="" border="0" /></a><span style="font-style:italic;">Multi-colored fudge</span></span><br /></div><span style="font-size:85%;"><br /></span><br />Next up was the trip to the Arts and Crafts show where they displayed the wide range of cakes, jams and cake decorations from competitors (mostly housewives) around Australia. It was a simply breathtaking sight to behold.<br /><span style="font-size:85%;"><br /></span></div><br /><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWwA67aC5kiH7KVdBj34qSBMtLt7-oBgF7XGkoToQjR2uy59nizi10Byj5X3DPYtwUJiJwi-D7JXpezSGxEkDR06mpBck6PqCNFa3JgLtg63o0NpJzR9EG7Reyy6MwBqdZrY19SuLabk/s1600-h/DSCF3022.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWwA67aC5kiH7KVdBj34qSBMtLt7-oBgF7XGkoToQjR2uy59nizi10Byj5X3DPYtwUJiJwi-D7JXpezSGxEkDR06mpBck6PqCNFa3JgLtg63o0NpJzR9EG7Reyy6MwBqdZrY19SuLabk/s400/DSCF3022.JPG" alt="" border="0" /></a><span style="font-style:italic;">Cupcakes</span></span><br /></div><span style="font-size:85%;"><br /><br /><br /></span></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovPmMo2VTM0Z9gh9TeqM_yE7tO5DudqS6YgQJ_l0uk-LCt3yicVigH-A05euT3mWg3B7PtOOECrEUevk5hHr8Bl5uzo8Vqo6YdcgUJAQk_kvmNfCuLVR5yfuglt9TVQ26UBABUsD4rr8/s1600-h/DSCF3020.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovPmMo2VTM0Z9gh9TeqM_yE7tO5DudqS6YgQJ_l0uk-LCt3yicVigH-A05euT3mWg3B7PtOOECrEUevk5hHr8Bl5uzo8Vqo6YdcgUJAQk_kvmNfCuLVR5yfuglt9TVQ26UBABUsD4rr8/s400/DSCF3020.JPG" alt="" border="0" /></a><span style="font-style:italic;">The winner of all cupcakes has got to be g-<span class="blsp-spelling-error">ood</span></span></span><br /></div><span style="font-size:85%;"><br /><br /><br /></span></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7lgpGMME8qIBiryOcLc2TzxxUS9Pp1aBxJA9Q1dOp84M5PK5QT08YTsoja271f1k5bpWnJWxHFuXCKxGCewk_JizdmAulEqrnsAFOo-R0JtjQaycxmxxqwW4TH8F3L_lcCB_2xHBLyE/s1600-h/DSCF3023.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7lgpGMME8qIBiryOcLc2TzxxUS9Pp1aBxJA9Q1dOp84M5PK5QT08YTsoja271f1k5bpWnJWxHFuXCKxGCewk_JizdmAulEqrnsAFOo-R0JtjQaycxmxxqwW4TH8F3L_lcCB_2xHBLyE/s400/DSCF3023.JPG" alt="" border="0" /></a><span style="font-style:italic;">Jams and Jellies</span></span><br /></div><span style="font-size:85%;"><br /></span><br />There were plenty of audible oohs and <span class="blsp-spelling-error">ahhs</span> at the cake-decorations display area. I was one of the louder ones. *grins* Those were the most amazing piece of arts that I have ever seen, and to think they are going to be eaten! My heart goes out to all of them.<br /><br /><span style="font-size:85%;"><br /></span></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmldUSfzFD9IgRhlNdWuVDqswbEj6NdOZuA38KxBZ27a37f-xg_W_eqAss2_Mrm0STylKrC15xDtR32CziPNiU8Nw4L4zX66oqyIihDzh799dZEJ8XRLc3tCVne4B2KkGytN1F5Iiysw/s1600-h/DSCF3024.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmldUSfzFD9IgRhlNdWuVDqswbEj6NdOZuA38KxBZ27a37f-xg_W_eqAss2_Mrm0STylKrC15xDtR32CziPNiU8Nw4L4zX66oqyIihDzh799dZEJ8XRLc3tCVne4B2KkGytN1F5Iiysw/s400/DSCF3024.JPG" alt="" border="0" /></a><span style="font-style:italic;">Sugared teddies</span></span><br /></div><span style="font-size:85%;"><br /><br /><br /></span></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimA0ThF_6NoSrxu7i0g7UclgKxiudosz57P_VEzR0I7A_cGbGBbFpprhXp1erTj-wKdg1sBku9Ii8UShSwax00ddIuGvd57Nwz3YV39-u-ub8tgOgSoXIsqVH9hvnUQ-wyCWjld74pV9o/s1600-h/DSCF3028.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimA0ThF_6NoSrxu7i0g7UclgKxiudosz57P_VEzR0I7A_cGbGBbFpprhXp1erTj-wKdg1sBku9Ii8UShSwax00ddIuGvd57Nwz3YV39-u-ub8tgOgSoXIsqVH9hvnUQ-wyCWjld74pV9o/s400/DSCF3028.JPG" alt="" border="0" /></a><span style="font-style:italic;">SO CUTE. Love the cow.</span></span><br /></div><span style="font-size:85%;"><br /></span><br />Outside in the open air, there were plenty of activities and games to keep the public entertained. I walked down a path and saw kids had their face painted using vibrant colors.<br /><span style="font-size:85%;"><br /></span></div><br /><div style="color:rgb(0, 0, 0);text-align:center;font-family:trebuchet ms;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAwkrwWxgl50S-O6YZql6i5GQR76Hj_MuYN07z6my2HzOGEmmQ9TM_epDu49XE6jhabhEPzSHviUTwr-8TRPEfCcIqhOCDJ2-Ba0rxy_FJNRxq8X3oQR8asWpG9-E9dBf1XFmB4LQLeN4/s1600-h/DSCF3013.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAwkrwWxgl50S-O6YZql6i5GQR76Hj_MuYN07z6my2HzOGEmmQ9TM_epDu49XE6jhabhEPzSHviUTwr-8TRPEfCcIqhOCDJ2-Ba0rxy_FJNRxq8X3oQR8asWpG9-E9dBf1XFmB4LQLeN4/s400/DSCF3013.JPG" alt="" border="0" /></a><span style="font-style:italic;"><span class="blsp-spelling-error">Spiderman</span> in the making, hooray!</span><br /></span></div><br /><br /><br /><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVtv9y9-6Xxfusr03GMNSo7Pqu6RdopIZ3L2czc8XiPTZa9zv1omkjnaBU18Gv99XXGf6aNFF4rBy5bHYBXq9b9hce_YoMH92d-F_liEwnB4vxSt2eDgDYOUMkVGvdl5Dq3T-KPU4ago/s1600-h/DSCF3011.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVtv9y9-6Xxfusr03GMNSo7Pqu6RdopIZ3L2czc8XiPTZa9zv1omkjnaBU18Gv99XXGf6aNFF4rBy5bHYBXq9b9hce_YoMH92d-F_liEwnB4vxSt2eDgDYOUMkVGvdl5Dq3T-KPU4ago/s400/DSCF3011.JPG" alt="" border="0" /></a><span style="font-style:italic;">Cheer up, boy. There's nothing wrong with <span class="blsp-spelling-error">Cicakman</span>.</span></span><br /></div><span style="font-size:85%;"><br /></span><br />Then there were the farm animals in the Animal Pavilion and the show dogs at the Dog Shows.<br /><br /><span style="font-size:85%;"><br /></span></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4atKxnObFLqCIGU8ObTpJ1pK_vMMQY5gvSo509erYNdQ74dzkIuTyWKQtNDDXwSd-iDQgE-x2OP_mhZUbGgs4O8TlnA4YIywU_Z_SWo0OPLLi1br2QwaMU2YABx5ygoH5DRDXbS_obg/s1600-h/DSCF3058.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4atKxnObFLqCIGU8ObTpJ1pK_vMMQY5gvSo509erYNdQ74dzkIuTyWKQtNDDXwSd-iDQgE-x2OP_mhZUbGgs4O8TlnA4YIywU_Z_SWo0OPLLi1br2QwaMU2YABx5ygoH5DRDXbS_obg/s400/DSCF3058.JPG" alt="" border="0" /></a><span style="font-style:italic;">Cute kids</span></span><br /></div><span style="font-size:85%;"><br /><br /><br /></span></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9w_c11R8dnppjEj1caG27UuSevhGbNYmh4aZQb9hFGoANXT6gO1zYdOpmtTxIDMfD4HYZ3zJbfMaDFVpW9LguzliHpfwtm7MWXZ5CTleE8qQ42c1HuRfBE94k0VSioIHcZEJyH8wXQw/s1600-h/DSCF3088.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9w_c11R8dnppjEj1caG27UuSevhGbNYmh4aZQb9hFGoANXT6gO1zYdOpmtTxIDMfD4HYZ3zJbfMaDFVpW9LguzliHpfwtm7MWXZ5CTleE8qQ42c1HuRfBE94k0VSioIHcZEJyH8wXQw/s400/DSCF3088.JPG" alt="" border="0" /></a><span style="font-style:italic;">I let you touch me while I'm sleeping only because you are pretty.</span></span><br /></div><span style="font-size:85%;"><br /><br /><br /><br /></span></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXKPY3IIq72UGJWw637u-WqOSDKJ7zitsMjmaGN0dIfplAVSxioFxiHrFkyqm0A_VUOVtEdRbR-_CkeWF01Xf2luXMRwiQbmA73SR49aZzEFfCSHek7N-oea3fvky7IwFwNCbIxtAc18/s1600-h/DSCF3076.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXKPY3IIq72UGJWw637u-WqOSDKJ7zitsMjmaGN0dIfplAVSxioFxiHrFkyqm0A_VUOVtEdRbR-_CkeWF01Xf2luXMRwiQbmA73SR49aZzEFfCSHek7N-oea3fvky7IwFwNCbIxtAc18/s400/DSCF3076.JPG" alt="" border="0" /></a><span style="font-style:italic;">Friendly neighbours</span></span><br /></div><span style="font-size:85%;"><br /></span><br />There was also an entertaining circus show in the middle of the showground complete with trapeze, balancing act and acrobatic stunts.<br /><br /><span style="font-size:85%;"><br /></span></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsc586jDBoG2qgxGidLWU5jfSy4HcSDgb9ivH-g6-WycPE7qFD4j5ffJgxaQGS9WfpWu37QzwJ4AuzhiXRwUurQPn1pwMKtcaUfM4KjY672jr90_QUjTtjS8c1XSI72VO_mY1eZ52_qjM/s1600-h/DSCF3175.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsc586jDBoG2qgxGidLWU5jfSy4HcSDgb9ivH-g6-WycPE7qFD4j5ffJgxaQGS9WfpWu37QzwJ4AuzhiXRwUurQPn1pwMKtcaUfM4KjY672jr90_QUjTtjS8c1XSI72VO_mY1eZ52_qjM/s400/DSCF3175.JPG" alt="" border="0" /></a><span style="font-style:italic;">Flying trapeze</span></span><br /></div><span style="font-size:85%;"><br /><br /></span><br />And monster trucks and free style stunt bikes in the Coca-cola Arena, which was the best show of the day, I reckon.<br /><br /><span style="font-size:85%;"><br /></span></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKc6rRV5yqtuI7s8En3ODUNm6tFFIxtelOOjX2W1ViiK-lI_bX4qRUP5StHHUEcOqNViwMp3nKLCKVOTCdCM-vtkn21x1msF5yILJD_Klr4VyTHUPu8u-GduucKIRs-q-cADB4bf0BzZI/s1600-h/DSCF3185.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKc6rRV5yqtuI7s8En3ODUNm6tFFIxtelOOjX2W1ViiK-lI_bX4qRUP5StHHUEcOqNViwMp3nKLCKVOTCdCM-vtkn21x1msF5yILJD_Klr4VyTHUPu8u-GduucKIRs-q-cADB4bf0BzZI/s400/DSCF3185.JPG" alt="" border="0" /></a><span style="font-style:italic;">Monster truck</span></span><br /></div><span style="font-size:85%;"><br /></span><br />And in every nook and corner, there were eye-catching stalls selling <span class="blsp-spelling-error">showbags</span> - which is the main attractions for the Royal Melbourne Show.<br /><br /><span style="font-size:85%;"><br /></span></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnaHXaemO0lwl-KyV-JjpCNfSSwQXdTks9y59FyHi__-rx6JyffwUWSOf2Gbiqae21152Zrlb-1GFtGorY14cy6yINN4BaFJOKRqrkYE6BTKX2_o7v2V8LFdtDAfy1P8E9Szm5mTKImM/s1600-h/DSCF3143.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnaHXaemO0lwl-KyV-JjpCNfSSwQXdTks9y59FyHi__-rx6JyffwUWSOf2Gbiqae21152Zrlb-1GFtGorY14cy6yINN4BaFJOKRqrkYE6BTKX2_o7v2V8LFdtDAfy1P8E9Szm5mTKImM/s400/DSCF3143.JPG" alt="" border="0" /></a><span style="font-style:italic;"><span class="blsp-spelling-error">Showbags</span> selling like hotcakes</span></span><br /></div><span style="font-size:85%;"><br /></span><br />I noticed that everyone had <span class="blsp-spelling-error">showbags</span> in their hands, some with trolleys full of <span class="blsp-spelling-error">showbags</span>. It's like going to the markets - instead of shopping for meat and vegetables, they shop for <span class="blsp-spelling-error">showbags</span>!<br /><br />I must say we were one of them - we bought 10 Pedigree <span class="blsp-spelling-error">showbags</span> for our dogs. There were <span class="blsp-spelling-error">Schmackos</span> and <span class="blsp-spelling-error">Denta</span> Sticks which we thought were very good for value. We love our dogs more than ourselves. <span class="blsp-spelling-error">Lol</span>.<br /><br /><span style="font-size:85%;"><br /></span></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBm8X8Q_8w7nxY_VIqE7vDfD_alrA_YTp0IgZAFOplHRr4rQsFcJEjNvlqCfyb48k2p4iRc3T_wbk4-etg8780obPBzl7HQHWzHEiBh2_7EKU_yokoJSifPE2Two587tXNKkvWrlgs0c/s1600-h/DSCF3145.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBm8X8Q_8w7nxY_VIqE7vDfD_alrA_YTp0IgZAFOplHRr4rQsFcJEjNvlqCfyb48k2p4iRc3T_wbk4-etg8780obPBzl7HQHWzHEiBh2_7EKU_yokoJSifPE2Two587tXNKkvWrlgs0c/s400/DSCF3145.JPG" alt="" border="0" /></a><span style="font-style:italic;">Soft toys</span></span><br /></div><span style="font-size:85%;"><br /></span><br />There were lots of soft toys around - some bigger than the kids themselves. You play games or join a lucky draw to win them. I got a Care Bear, yippee!<br /><br />And after all the hours of walking and shopping, we were hungry and started to look for food. We don't have to look for long though, there were food stalls dotted all around the showground. Throughout the day, we had fish and chips, pancakes with icing sugar and maple syrup, a <span class="blsp-spelling-error">dagwood</span> dog and soft drinks. Fried food with show just go hand-in-hand together.<br /><br /><span style="font-size:85%;"><br /></span></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBlPz4D66ZjVTp3hvL_NNdZGavuND8quM1CkQAhK8OJz3DffCBGWpl1dMuzoIKlppIZtqjzTFokzYV4fPTD9V3Qs8ARMIrM1MVUT5CP7ffBE4ebtRM5pXgIR20r4uOHCw6HZq6L71AV0/s1600-h/DSCF3031.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBlPz4D66ZjVTp3hvL_NNdZGavuND8quM1CkQAhK8OJz3DffCBGWpl1dMuzoIKlppIZtqjzTFokzYV4fPTD9V3Qs8ARMIrM1MVUT5CP7ffBE4ebtRM5pXgIR20r4uOHCw6HZq6L71AV0/s400/DSCF3031.JPG" alt="" border="0" /></a><span style="font-style:italic;">I'd be happy too if I'm surrounded by fairy floss all day</span></span><br /></div><span style="font-size:85%;"><br /><br /></span></div><div style="color:rgb(0, 0, 0);text-align:justify;font-family:trebuchet ms;"><div style="text-align:center;"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoBBQBkOsuBCGL-ZNSTRXfflQQTGso7y6Cqs9WblbK_sWgCwe5L5spAc4Hfh6NMZ8O2AIrGasN9fgNXxHlpVN8xmh8BW2J1_71FjFbIu3A8NstIEV1DLIok_X0kaf6n21apdEYORZw1s/s1600-h/DSCF3190.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoBBQBkOsuBCGL-ZNSTRXfflQQTGso7y6Cqs9WblbK_sWgCwe5L5spAc4Hfh6NMZ8O2AIrGasN9fgNXxHlpVN8xmh8BW2J1_71FjFbIu3A8NstIEV1DLIok_X0kaf6n21apdEYORZw1s/s400/DSCF3190.JPG" alt="" border="0" /></a><span style="font-style:italic;">Food stall</span></span><br /></div><span style="font-size:85%;"><br /><br /></span></div><div style="text-align:center;color:rgb(102, 102, 102);font-style:italic;"><span style="color:rgb(0, 0, 0);font-family:trebuchet ms;font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSJdElwC_OWCWplYkcTVIjCO3tC3L2EnqkWnenbg5gsgY1CsVHO4p606flvH0kKtuqNTrnttnfvO6paGyq4X8zNSqeibexgJSVTIZSeZzi67c50aaPDo-5SJqq4iC4YhyWCY7qZhyphenhyphenK-I/s1600-h/DSCF3198.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSJdElwC_OWCWplYkcTVIjCO3tC3L2EnqkWnenbg5gsgY1CsVHO4p606flvH0kKtuqNTrnttnfvO6paGyq4X8zNSqeibexgJSVTIZSeZzi67c50aaPDo-5SJqq4iC4YhyWCY7qZhyphenhyphenK-I/s400/DSCF3198.JPG" alt="" border="0" /></a>Best pancakes, ever.</span><br /><br /><br /><div style="text-align:justify;"><span style="color:rgb(0, 0, 0);font-family:trebuchet ms;font-size:100%;">We had a great time and the total damages for that day was $180 for the both of us. Not cheap, but still, another great memory with lots of photographs that comes with it.</span><br /></div><div style="text-align:left;"><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"></span></span></div></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-744331262720809205.post-1698799730703975602007-09-23T06:55:00.002+10:002007-10-16T14:43:24.411+10:00Roast Duck with Fragrant Garlic Rice<div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9ctVkicadth3LheyUPp5AOBwcdOHPDoGEXPs-JjY2tV4H4ULMFav_j5FkFMPC9rbfhXOymxnhzWWf-r9sLGYThvW_5YQib4_o7jeMrdoVBENWnK-2GyuoxztSkyU_yWfgMvB6J-C8p4/s1600-h/DSCF2908.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9ctVkicadth3LheyUPp5AOBwcdOHPDoGEXPs-JjY2tV4H4ULMFav_j5FkFMPC9rbfhXOymxnhzWWf-r9sLGYThvW_5YQib4_o7jeMrdoVBENWnK-2GyuoxztSkyU_yWfgMvB6J-C8p4/s400/DSCF2908.JPG" alt="" border="0" /></a><span style="color:rgb(102, 102, 102);">Home made garlic and ginger rice with roast duck</span><br /><br /><br /><div style="text-align:left;"><div style="text-align:justify;">You didn't think that I made that roast duck, did you? Of course not! Lol. I felt like having roast duck today, but I was feeling really reluctant to venture out of my warm home into the dark and freezing night. And so, I asked J to buy roast duck from our favourite suburb <span class="blsp-spelling-error">Hong</span> Kong restaurant and I made our own fragrant special rice to go with it.<br /></div><br /><div style="text-align:justify;">While he was away buying the duck, I prepared the rice. To make the rice extra special, I made ginger and garlic oil. I simply minced 4 cloves of garlic and a small knob of ginger finely and microwave it in the oven with a little bit of oil until crispy. Before cooking the rice, I simply mix in the fragrant mixture of garlic and ginger with a little bit of salt. (Btw, I normally cook my rice in the microwave, it is really easy and simple to wash up later)<br /></div><br /><div style="text-align:justify;">By the time J got back, the kitchen smelled wonderfully of the rice and we were ready to tuck in!<br /></div></div><br /><br /><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4EOiOapUwz7UfeIvYhxNgMcQjnrbYLrcf5NiXTa5cinrOiFC-t4bZsPq3Hm5ppZin02-gMzApYwcq8ox7n1q4cnPwMtwY4wN1djUj85jirtF8nfZhB2ZCiLCQKORcW_CsZiPJu9YG-Ro/s1600-h/DSCF2898.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4EOiOapUwz7UfeIvYhxNgMcQjnrbYLrcf5NiXTa5cinrOiFC-t4bZsPq3Hm5ppZin02-gMzApYwcq8ox7n1q4cnPwMtwY4wN1djUj85jirtF8nfZhB2ZCiLCQKORcW_CsZiPJu9YG-Ro/s400/DSCF2898.JPG" alt="" border="0" /></a><span style="color:rgb(102, 102, 102);">Half of a roasted duck for $11. A bargain, I must say.</span><br /><br /><br /><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpOqkJtupwkX3uGyn_7S1nAQHQemfA_Vo_tpV2xNPrMa3dyzE_Giu-j_f0NvhGL4yhh3bOYCjLSGehW26SFkIq0fu1ag4wEsHQmLD2o5FbyxwQ_ZRVXL0EteKl_JefS8bSsNQWDyFSy4/s1600-h/DSCF2896.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpOqkJtupwkX3uGyn_7S1nAQHQemfA_Vo_tpV2xNPrMa3dyzE_Giu-j_f0NvhGL4yhh3bOYCjLSGehW26SFkIq0fu1ag4wEsHQmLD2o5FbyxwQ_ZRVXL0EteKl_JefS8bSsNQWDyFSy4/s400/DSCF2896.JPG" alt="" border="0" /></a><span style="color:rgb(102, 102, 102);">Succulent and juicy</span><br /><br /><br /><div style="text-align:left;">There's a little container of sweetish salty sauce that came with the roast duck. It went marvelously well with the fragrant rice and the delicious duck. I also chopped up some fiery red chillies to go with it as being the Malaysian I am, I need heat in my food. Hah!<br /><br /></div><br /><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAavGF-6PjyO-qBYllPDZEneK0ovjr9YIDbyS_eq0nQ9eW_JXb7RS6kTIN-mdhfTJPaWvVPVSexKS3YoIoo-QWID1wEc5oRV6WM8whtfNajQfLpkRNl7yMoOFh6iEINJZ5R91VPGNgjQo/s1600-h/DSCF2916.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAavGF-6PjyO-qBYllPDZEneK0ovjr9YIDbyS_eq0nQ9eW_JXb7RS6kTIN-mdhfTJPaWvVPVSexKS3YoIoo-QWID1wEc5oRV6WM8whtfNajQfLpkRNl7yMoOFh6iEINJZ5R91VPGNgjQo/s400/DSCF2916.JPG" alt="" border="0" /></a><span style="color:rgb(102, 102, 102);">Our dinner with white wine</span><br /><br /><div style="text-align:left;"><div style="text-align:justify;">That's the sweetish savory sauce in the green bowl. It was quite mild in taste and went really well the the duck and rice.<br /></div><br /><br /></div><div style="text-align:justify;">Pardon the laptop. We were eating and watching TVB series in our living room with the heater on. I must add that the wine kept me warm, too, though it did not really have any impact on J. I am kinda alcohol-intolerant. Haha!<br /><br />Can you already tell that it was a really enjoyable dinner even though how simple it was? I am a happy gal today.<br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-744331262720809205.post-12008456079663731912007-09-21T12:09:00.000+10:002007-10-16T14:25:20.940+10:00Recipe: Pasta Carbonara<div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTj_G0NAX5cvlCh__TJV3xAXEElrIBSU8UyMpDf0HbGAtbYIBvImiZf3AAG8xwGjsLAyZFENjEaZ-I8eJszsc-5LhbyN-zQQewLm0ScOmjXbWFGOAuMIykpY31hzslt8XbPumknfOXXhQ/s1600-h/DSCF2960.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTj_G0NAX5cvlCh__TJV3xAXEElrIBSU8UyMpDf0HbGAtbYIBvImiZf3AAG8xwGjsLAyZFENjEaZ-I8eJszsc-5LhbyN-zQQewLm0ScOmjXbWFGOAuMIykpY31hzslt8XbPumknfOXXhQ/s400/DSCF2960.JPG" alt="" border="0" /></a><span style="color:rgb(102, 102, 102);">Penne Carbonara </span><br /></div><br />We had friends over at our home today. And what is a good way to impress your friends at dinner yet not spending hours in the kitchen while missing out having fun and socializing with your guests? Pasta carbonara, of course. It is easy to make, delicious to eat and filling to the tummy.<br /><br /><br />I know that there are several ways of preparing pasta carbonara. My method is cooking it all under the stove - while watching the heat carefully. You have to be careful when you add the eggs (make sure you turn off the fire first!) as you do not want to end up having lumps of scrambled eggs in your pasta. Yikes!<br /><br />*************************************************************************************<span style="font-size:130%;"><br /><br /><span style="font-weight:bold;">Recipe (for 4):</span></span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfyHQoKxo82KHnMjivJqtc0-XjRRNCgiWeSnUUSOZtvkR2HVsGJPSnjWhMtR6A5lqwFO0zfQbgYBOnCPLzdHdaNui3dAoTVwKqyGlIz0I-tbmFXP_C_bSR3AtzmPNepSt1Dcm1dCS2IUM/s1600-h/DSCF2941.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfyHQoKxo82KHnMjivJqtc0-XjRRNCgiWeSnUUSOZtvkR2HVsGJPSnjWhMtR6A5lqwFO0zfQbgYBOnCPLzdHdaNui3dAoTVwKqyGlIz0I-tbmFXP_C_bSR3AtzmPNepSt1Dcm1dCS2IUM/s400/DSCF2941.JPG" alt="" border="0" /></a><br />300g penne<br />3 cloves garlic<br />1.5 cup bacon - chopped into squares<br />1 cup cream<br />2 egg yolks<br />1/2 cup parmesan cheese<br />1 cup white wine<br />1 tbsp oil<br />salt and black pepper to taste<br /><br /><br /><div style="text-align:center;"><span style="font-size:130%;"><span style="font-weight:bold;">Method:</span></span><br /><br /><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQklHoqPYOfJlzaVsdG-ZInc-osGVfFonU5XNeDC3Rbw_Ku5jOICu8SPP80vQXke1RS4T6XVaKuDqdzeriCznpC7ICoyuvV6GabkidtKlUANRF6niPxbel3ohy6Nkcqjrb0w6AqME-8U0/s1600-h/DSCF2943.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQklHoqPYOfJlzaVsdG-ZInc-osGVfFonU5XNeDC3Rbw_Ku5jOICu8SPP80vQXke1RS4T6XVaKuDqdzeriCznpC7ICoyuvV6GabkidtKlUANRF6niPxbel3ohy6Nkcqjrb0w6AqME-8U0/s400/DSCF2943.JPG" alt="" border="0" /></a>1. Boil the penne following the instructions on the packet.<br />Meanwhile, fry garlic in oil until golden in colour.<br /></div><br /><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-NZ00F-H5gTFx68MpJe_UUsvmTpqAbeRHOOh_SHhO68XCcArzXMhQDLugix2DAU1W_y45PgxGoBmMHkCxN8_hq_uDAeDA0PyylPjmLZWSvynUy46UlqtJfUks-ceR6CvBiBfbaMI8rs/s1600-h/DSCF2946.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-NZ00F-H5gTFx68MpJe_UUsvmTpqAbeRHOOh_SHhO68XCcArzXMhQDLugix2DAU1W_y45PgxGoBmMHkCxN8_hq_uDAeDA0PyylPjmLZWSvynUy46UlqtJfUks-ceR6CvBiBfbaMI8rs/s400/DSCF2946.JPG" alt="" border="0" /></a>2. Add bacon and fry for a couple of minutes.<br /><br /><br /><br /><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqVQ5TOJpu4jbz4QOuETwqhip-LzjWjOV-m86KLzegutpjAlgRcqckvm8IzOXmZI_wJB8DsW8KFRHN5M_ggZVzYWyK1klGLA9fAUkzMP30Qu2v_VuhKQwhK_m5nkWjcBK_Ve7wLNDzGs/s1600-h/DSCF2947.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqVQ5TOJpu4jbz4QOuETwqhip-LzjWjOV-m86KLzegutpjAlgRcqckvm8IzOXmZI_wJB8DsW8KFRHN5M_ggZVzYWyK1klGLA9fAUkzMP30Qu2v_VuhKQwhK_m5nkWjcBK_Ve7wLNDzGs/s400/DSCF2947.JPG" alt="" border="0" /></a>3. Pour white wine into the garlic and bacon mixture. Let it simmer for a minute.<br /><br /><br /></div><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwKXjH-uhoywbNA-F29wBbTYuJq_3c6YOEgg_ngVSk6iE4DkEHor0JCXj1OyydtEbgLQMBAXQOyBuI2eUao6fxbt4OD4QvDqrjpVr1lEVGrcRYpNd4I0iu7gx-B3I1gYfWY-J_NSPzi0/s1600-h/DSCF2951.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwKXjH-uhoywbNA-F29wBbTYuJq_3c6YOEgg_ngVSk6iE4DkEHor0JCXj1OyydtEbgLQMBAXQOyBuI2eUao6fxbt4OD4QvDqrjpVr1lEVGrcRYpNd4I0iu7gx-B3I1gYfWY-J_NSPzi0/s400/DSCF2951.JPG" alt="" border="0" /></a> 4. Add the cream and bring it to a boil.<br /><br /><br /><br /><br /><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oT3v0eX32bjZQAvW2KIEziDE1qZygpHgke-6_6Q6OYNoJEGa-hY4iE5aZ-jhNIs6PWJ8PFrnh4OoMw48VSVTQ4ISwIWf7T5HRpfo_TtjBY9wZ1tQJKSb9Zq-4o-aVQd6nYNuwAbciPc/s1600-h/DSCF2955.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oT3v0eX32bjZQAvW2KIEziDE1qZygpHgke-6_6Q6OYNoJEGa-hY4iE5aZ-jhNIs6PWJ8PFrnh4OoMw48VSVTQ4ISwIWf7T5HRpfo_TtjBY9wZ1tQJKSb9Zq-4o-aVQd6nYNuwAbciPc/s400/DSCF2955.JPG" alt="" border="0" /></a>5. Once it boiled, add the pasta.<br />Stir well to thoroughly coat the pasta with the cream mixture.<br /></div><br /><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1aAMLSeVrPy7e8mSlcS6peNr-tmQzw2ro446E4K3xYfvTe2K_RqM5yHd6_hH12kyQNbg1R8G6fNBwSwH_cqaII1WRr8u-8SIyn0HJ2P5CdWJnfdcLCC__sV7XNkZ-MVKLBbOabz4twlc/s1600-h/DSCF2957.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1aAMLSeVrPy7e8mSlcS6peNr-tmQzw2ro446E4K3xYfvTe2K_RqM5yHd6_hH12kyQNbg1R8G6fNBwSwH_cqaII1WRr8u-8SIyn0HJ2P5CdWJnfdcLCC__sV7XNkZ-MVKLBbOabz4twlc/s400/DSCF2957.JPG" alt="" border="0" /></a>6. Add the cheese, salt and pepper to taste. Stir well. Turn off the fire and add the egg yolks. Stir vigorously to ensure that the yolks do not turn into lumps. You should achieve a creamy texture in the end.<br /><br /><br /><br /><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVvoUyn7sYK04LHw6a5z6tvzuHwynq1g4YqiHZeCBJHusN-fWlK4-Y4nDBvcQdJ3na5PeHidTq7RP4ySMRUDPhMOW-1-S1FCD5dlX3TX1dQ9zbQ1LnpUNGFdPCnW6Rm7ApR3NwHfz_1U/s1600-h/DSCF2964.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVvoUyn7sYK04LHw6a5z6tvzuHwynq1g4YqiHZeCBJHusN-fWlK4-Y4nDBvcQdJ3na5PeHidTq7RP4ySMRUDPhMOW-1-S1FCD5dlX3TX1dQ9zbQ1LnpUNGFdPCnW6Rm7ApR3NwHfz_1U/s400/DSCF2964.JPG" alt="" border="0" /></a>Serve warm<br /></div><br /><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTjIaQ5tH60LfqGw7oRBlFS40W_8sSNUVu1Wxu9RnEom0nZD1cMdSnYhNI7AocYBppg0y7Ia0CHY3AwAs8JSRtFixSq5y8qyorRnB2xgPcaS1VDjzlmkdAL_2McCLy4IC6doDmfHiKmW4/s1600-h/DSCF2969.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTjIaQ5tH60LfqGw7oRBlFS40W_8sSNUVu1Wxu9RnEom0nZD1cMdSnYhNI7AocYBppg0y7Ia0CHY3AwAs8JSRtFixSq5y8qyorRnB2xgPcaS1VDjzlmkdAL_2McCLy4IC6doDmfHiKmW4/s400/DSCF2969.JPG" alt="" border="0" /></a>Pasta, anyone?<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-744331262720809205.post-82772390734840631232007-09-19T02:31:00.002+10:002007-10-16T14:43:52.227+10:00Recipe: Grilled Tomato with Bacon on Toast<div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCgeEZPXCX04At0kDXYAf-1lfxp4BSplAD5bV-3ZnBviL0U2bmgzFRh0qvPctDOqzaPSKZDkMZg_Nqta2gzsKeW9RjhmHYkh1o8dTezNduQ2R5ar0UDkK2kPs1gQlUw-ZeVzph3ZSDOA/s1600-h/DSCF2815.JPG"><img style="display:block;text-align:center;cursor:pointer;width:490px;height:369px;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCgeEZPXCX04At0kDXYAf-1lfxp4BSplAD5bV-3ZnBviL0U2bmgzFRh0qvPctDOqzaPSKZDkMZg_Nqta2gzsKeW9RjhmHYkh1o8dTezNduQ2R5ar0UDkK2kPs1gQlUw-ZeVzph3ZSDOA/s400/DSCF2815.JPG" alt="" border="0" /></a><span style="color:rgb(51, 51, 51);">With a sprinkling of parsley</span><br /><br /><br /><div style="text-align:left;">I love tomato. But I don't like them raw. I like cooked tomato in soups, stews and stir-fries, but I will not eat raw sliced tomato in salads. I find that cooked tomato give so much more depth in taste and flavor compared to the uncooked ones, they are often much sweeter and milder to the palate. Or maybe I am just a weird person. Hah!<br /><br /><div style="text-align:justify;">Grilled tomato worked out just the way I want it. Juicy, sweet and tangy. Even J who doesn't like tomato raved about it. I think it was the effect from the grill and also the parsley which made it so tasty. It had such a refreshing and cleansing taste to the palate.<br /></div><br /><div style="text-align:justify;">Add a rasher of bacon along with a warm toast and you end up having a wholesome and tasty breakfast treat. Yummy!<br /></div></div></div><br />*************************************************************************************<br /><br />This is my recipe ( for 2)<br /><br /><br /><span style="font-size:130%;"><span style="font-weight:bold;">Ingredients:</span><br /></span><br />2 tomato - sliced about 1/2 cm<br />2 slices of bread - toasted<br />2 rashers of bacon<br />1/2 teaspoon of parsley<br />1/4 teaspoon of black pepper<br />salt to taste<br /><br /><br /><br /><div style="text-align:center;"><span style="font-size:130%;"><span style="font-weight:bold;">Method:</span></span><br /></div><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Yqyobaps_NcJQiHVZSDem3YipDUsSm1kmnnS6NrEj7gS4utKzSBfZdj4zPtpED7Dx-peAMkT9Zi0qRli92VdZytR-3jnbJLXOGtjHA8f5jyvF949RuletqIUZijaf6IzM2Xhyy3wNM4/s1600-h/DSCF2801.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Yqyobaps_NcJQiHVZSDem3YipDUsSm1kmnnS6NrEj7gS4utKzSBfZdj4zPtpED7Dx-peAMkT9Zi0qRli92VdZytR-3jnbJLXOGtjHA8f5jyvF949RuletqIUZijaf6IzM2Xhyy3wNM4/s400/DSCF2801.JPG" alt="" border="0" /></a>1. Place sliced tomato on a tray. Season generously with salt and pepper. Place the bacon on the other side of the tray<br /><br />2. Grill under High Mode for 4-5 minutes until the tomato and bacon are slightly browned on the edges<br /><br />3. Place a rasher of bacon on each toast. Arrange grilled tomato on top of the bacon. Sprinkle with parsley. Enjoy them right away.<br /></div><br /><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutYcJ4Pg-KQdnreUlPuPFrXaTalqCPZryGFYMwXH7_et_ZStHdi-5QE80b3DjWRs-VXVIHf8qLl_xZS7Gvnba4VfBBwHg-bo4gaZzMfA81bI6aOVI-jqKCl8nhzPH8qNCKVFeRZrfsSY/s1600-h/DSCF2810.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutYcJ4Pg-KQdnreUlPuPFrXaTalqCPZryGFYMwXH7_et_ZStHdi-5QE80b3DjWRs-VXVIHf8qLl_xZS7Gvnba4VfBBwHg-bo4gaZzMfA81bI6aOVI-jqKCl8nhzPH8qNCKVFeRZrfsSY/s400/DSCF2810.JPG" alt="" border="0" /></a><span style="color:rgb(51, 51, 51);">So good</span><br /></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-744331262720809205.post-5100137660659464852007-09-17T14:25:00.000+10:002007-10-16T14:25:26.407+10:00Premium Rump Steak - Juicy and Meaty<div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ICM5n4NyTBEVltNZgl0Ib2UgIGvY-aH5xGmVGvfylBhhSGWiWRQ4aQKZlcySGnFqx875sSW1dMwMAuJpkzBNIEqe40__Kbh_fE70oT9PNsxO6_rxMpsOmz1vVSLOwpOjyK0wjpcTsfE/s1600-h/DSCF2856.JPG"><img style="display:block;text-align:center;cursor:pointer;width:355px;height:473px;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ICM5n4NyTBEVltNZgl0Ib2UgIGvY-aH5xGmVGvfylBhhSGWiWRQ4aQKZlcySGnFqx875sSW1dMwMAuJpkzBNIEqe40__Kbh_fE70oT9PNsxO6_rxMpsOmz1vVSLOwpOjyK0wjpcTsfE/s400/DSCF2856.JPG" alt="" border="0" /></a><span style="color:rgb(102, 102, 102);">Medium rare premium rump steak</span><br /><br /><br /></div><div style="text-align:center;"><div style="text-align:left;"><span style="font-size:130%;"><span style="font-weight:bold;">Scenario:</span><br /></span><br /><span style="font-weight:bold;font-style:italic;">(Coles Supermarket, Meat Aisle)</span><br /><br /><span style="color:rgb(0, 0, 0);">Bf : What are we having for dinner tomorrow?<br /><br /></span><span style="color:rgb(0, 0, 0);">Me : Well, we have some <a href="http://feastmalaysia.blogspot.com/2007/09/recipe-photolog-beef-rendang.html">beef rendang</a> in the freezer. We could have that. I could prepare</span><br /><span style="color:rgb(0, 0, 0);"> some vege to go with it.<br /><br /></span><span style="color:rgb(0, 0, 0);">Bf : *looking at steaks longingly* Could we have steaks instead?<br /><br /></span><span style="color:rgb(0, 0, 0);">Me : But you just had steaks last month!<br /><br /></span><span style="color:rgb(0, 0, 0);">Bf : Yeah, but that was ages ago. It was 2 weeks since I had one.<br /><br /></span><span style="color:rgb(0, 0, 0);">Me : Oh, all right. *reach out for premium rump steaks from the shelf*<br /><br /></span>Bf : *Grins widely*<br /><br />*************************************************************************************<br /><span style="font-size:130%;"><span style="font-weight:bold;">Scenario:</span><br /></span><br /><span style="font-weight:bold;font-style:italic;">(The next day at 7pm, kitchen)<br /><br /><br /></span></div></div><div style="text-align:center;"><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6FNI_FIY6oyyr5C5ZXvOdTCIme1F0i1Y9Fq4rvcEjHYWaSCGWaIEqd0qZmUIOptnsh1GsRCXn9MiOzq0RYRsyXWfmGQ7Yl2Vr_crElI4wqpmP7L0j8828MCuV3nM5fyiPhDAtdkDV7k/s1600-h/DSCF2847.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6FNI_FIY6oyyr5C5ZXvOdTCIme1F0i1Y9Fq4rvcEjHYWaSCGWaIEqd0qZmUIOptnsh1GsRCXn9MiOzq0RYRsyXWfmGQ7Yl2Vr_crElI4wqpmP7L0j8828MCuV3nM5fyiPhDAtdkDV7k/s400/DSCF2847.JPG" alt="" border="0" /></a><span style="color:rgb(102, 102, 102);">Seasoned lightly with cracked black pepper and rosemary</span><br /><br /><br /><br /><span style="font-weight:bold;">***After 6 minutes on a stove***</span><br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KQBhQ4xgStr5h1OaoaQnEmF99v-bIGBIeNFbmXrMxCeKZbYRvqGLpw5u9uLk2B092k3v7xCGqw84SyiOc-ytqwwjaPBIjXy0N7iPT8m48Zo-ueaZfxDKuMns5cnw9MeEmefjCrix-hM/s1600-h/DSCF2849.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KQBhQ4xgStr5h1OaoaQnEmF99v-bIGBIeNFbmXrMxCeKZbYRvqGLpw5u9uLk2B092k3v7xCGqw84SyiOc-ytqwwjaPBIjXy0N7iPT8m48Zo-ueaZfxDKuMns5cnw9MeEmefjCrix-hM/s400/DSCF2849.JPG" alt="" border="0" /></a><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fwFgKsMxj8Weo8zFQwiOMTNdKbZ-07upiYAlC6YAgQdMyLDkjUcGx162iiueIbSNykvOS6WG-TRJt006iiV7UhzuBYfGu459Hdm1qcvfUnTSFJJ3JQ7f_n3DmyBH_RdBjaM-jlcTLVk/s1600-h/DSCF2850.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fwFgKsMxj8Weo8zFQwiOMTNdKbZ-07upiYAlC6YAgQdMyLDkjUcGx162iiueIbSNykvOS6WG-TRJt006iiV7UhzuBYfGu459Hdm1qcvfUnTSFJJ3JQ7f_n3DmyBH_RdBjaM-jlcTLVk/s400/DSCF2850.JPG" alt="" border="0" /></a><span style="color:rgb(102, 102, 102);">Glistening juices</span><br /><br /><br /><br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtp7jQlwVM1DWTMXdQgkg6rxJiD-ojb9zv81hLCb5ZkBGCkLDlNqvxHQatIp18FFw58RdyRCXDnT86TexzSEy4nOtmijtAxCeNSN1HWwdmlHFJfNiWuhgy52T1fG1Orb0dLR5MkMSWhco/s1600-h/DSCF2851.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtp7jQlwVM1DWTMXdQgkg6rxJiD-ojb9zv81hLCb5ZkBGCkLDlNqvxHQatIp18FFw58RdyRCXDnT86TexzSEy4nOtmijtAxCeNSN1HWwdmlHFJfNiWuhgy52T1fG1Orb0dLR5MkMSWhco/s400/DSCF2851.JPG" alt="" border="0" /></a><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipfAPSP2c7sr7s7i0gBhS2FhTKKgdyUH5TM2bmMsosoVkHramNAhL8B9ADchGlYhH54-_IDd6p-ydijt8BLzB4FXJtwUWj-Iixx_zHHjfne1q_-a4ueAbaZYvik8ezqfTDyiQVnBD8RRs/s1600-h/DSCF2872.JPG"><img style="display:block;text-align:center;cursor:pointer;width:433px;height:324px;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipfAPSP2c7sr7s7i0gBhS2FhTKKgdyUH5TM2bmMsosoVkHramNAhL8B9ADchGlYhH54-_IDd6p-ydijt8BLzB4FXJtwUWj-Iixx_zHHjfne1q_-a4ueAbaZYvik8ezqfTDyiQVnBD8RRs/s400/DSCF2872.JPG" alt="" border="0" /></a><span style="color:rgb(102, 102, 102);">We like ours medium rare</span><br /></div><br /><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQ1y4ywpNzRweIoaQ1MxsSqJ5uyrCUbSkseKstYR3SvlRLR4UQtDVP5ylwPnB_DLHwqab10Z7SD7mLX0aiSqy_-XzkD_w0Mu6bXjrQHMS00IF3mUWmsNQp4cCkUQ3HWXTGkRiWxDUUtM/s1600-h/DSCF2865.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQ1y4ywpNzRweIoaQ1MxsSqJ5uyrCUbSkseKstYR3SvlRLR4UQtDVP5ylwPnB_DLHwqab10Z7SD7mLX0aiSqy_-XzkD_w0Mu6bXjrQHMS00IF3mUWmsNQp4cCkUQ3HWXTGkRiWxDUUtM/s400/DSCF2865.JPG" alt="" border="0" /></a><span style="color:rgb(102, 102, 102);">Yummy with buttery potato<br /><br /></span><div style="text-align:left;"><span style="color:rgb(102, 102, 102);"></span>*************************************************************************************<br /><br /><div style="text-align:justify;">A looong time ago, I<span style="font-style:italic;"> must</span> have my steaks well-cooked. Wrong move. The consequences are dry and tough steaks resulting me in asking for more gravy to sort of compensate the lack of juices, which did not help, of course. I remember needing to chew a small piece of meat for about 2 minutes and then forcibly swallow with gulps of water in between *shudders*<br /></div><br /><div style="text-align:justify;">However, once I try a medium rare steak, I never looked back since. The result is an extremely juicy and succulent piece of meat. And gravy is never needed. In fact, it's best to eliminate strong sauces as the taste of the steak might be overpowered by the gravy.<br /></div><br /><span style="color:rgb(102, 102, 102);"></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-744331262720809205.post-51805635436296733322007-09-17T08:55:00.000+10:002007-10-16T14:48:47.976+10:00Recipe: Stir-fry Fragrant Garlic Stems<div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil18TegIJD0EiddvnzZ7HO4m6pzBOc8IHlZICyKz6SwpP83GsfILTG1TXbj2Rh_paAdLwr2W8oJ0iwNnevwmpxOA8zLj2WiyQPpKFiYjaXnXoPj8U9N2nLIgiieu86jvcrk6eMIwTPdgQ/s1600-h/DSCF2750.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil18TegIJD0EiddvnzZ7HO4m6pzBOc8IHlZICyKz6SwpP83GsfILTG1TXbj2Rh_paAdLwr2W8oJ0iwNnevwmpxOA8zLj2WiyQPpKFiYjaXnXoPj8U9N2nLIgiieu86jvcrk6eMIwTPdgQ/s400/DSCF2750.JPG" alt="" border="0" /></a><span style="color:rgb(51, 51, 51);">Garlic stems with fried garlic</span><br /></div><br /><br /><div style="text-align:justify;">Garlic Stems.<br /><br />Does the name sounds intriguing to you? The name of the vegetable already describes the vegetables. They are lovely and <span style="font-weight:bold;">sweet</span> - long, thin and absolutely <span style="font-weight:bold;">crunchy</span> green stems with <span style="font-weight:bold;">subtle</span> hints of garlic flavour.<br /><br />Have you tried this vegetable before? If you have not, I recommend that you should. It is very tasty. I used garlic stems in my <a href="http://feastmalaysia.blogspot.com/2007/09/step-by-step-recipe-mihun-siam-malay.html"><span class="blsp-spelling-error"><span class="blsp-spelling-error">mee</span></span> <span class="blsp-spelling-error"><span class="blsp-spelling-error">siam</span></span></a> and they added another dimension to the noodles, somewhat different from the normal and bland long beans.<br /><br /><br />I know that they do sell it in Malaysia because I saw it in the morning wet markets. I believe that they are imported from China - just like the ones sold here in Melbourne. I introduced the vegetables to my family in Malaysia recently and my brothers love it - and they are both do<span style="font-weight:bold;"> not</span> like vegetables.<br /><br />Try it on your loved ones who you think need to eat more vegetables - my guess is that they do not need to be coaxed to eat them (unless they hate garlic, of course.. or they are really, <span style="font-style:italic;">really </span>anti-vegetables. =)<br /><br />-------------------------------------------------------------------------------------------------<br /></div> This is my recipe:<br /><br /><span style="font-size:130%;"><span style="font-weight:bold;">Ingredients:</span></span><br /><br />2 cloves of garlic - chopped finely<br />200g of garlic stems - sliced into 3 <span class="blsp-spelling-corrected">cm</span><br />1 tsp <span class="blsp-spelling-error"><span class="blsp-spelling-error">Shaoxing</span></span> wine<br />1 tbsp water<br />1 tsp oil<br />salt to taste<br /><br /><br /><br /><div style="text-align:center;"><span style="font-size:130%;"><span style="font-weight:bold;">Method</span></span><br /></div><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxosI-HZISc9IXyjqanY1vk-4LbosR7T_3fjo47eU1qvdhCayrh6zI_xRKtvdvp_xgfJuOlSID3Sc9hy59MugakbQcTkRNjj6v0WEG9qXlNptGCBY-wotrHtd-KaFsMHuEqc_161TsvR0/s1600-h/DSCF2746.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxosI-HZISc9IXyjqanY1vk-4LbosR7T_3fjo47eU1qvdhCayrh6zI_xRKtvdvp_xgfJuOlSID3Sc9hy59MugakbQcTkRNjj6v0WEG9qXlNptGCBY-wotrHtd-KaFsMHuEqc_161TsvR0/s400/DSCF2746.JPG" alt="" border="0" /></a>1. Fry garlic in oil until fragrant and golden in colour.<br /></div><br /><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixc89gdc4qGDc7vJX2xo3SNKopKvzKTH4Abt-2lZvlSyIwZdp0KhdmFKaQVjl8DwineTCerKhs9hZfSNWzm6px3JzGH37SDf1wYtQxHV1FVPvkSmcmj9dx4JvYYAd_8Br2R15d1mqJRto/s1600-h/DSCF2747.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixc89gdc4qGDc7vJX2xo3SNKopKvzKTH4Abt-2lZvlSyIwZdp0KhdmFKaQVjl8DwineTCerKhs9hZfSNWzm6px3JzGH37SDf1wYtQxHV1FVPvkSmcmj9dx4JvYYAd_8Br2R15d1mqJRto/s400/DSCF2747.JPG" alt="" border="0" /></a>2. Add the garlic stems and mix well.<br /><br />3. Add water, wine and salt to taste and let it simmer for 3 minutes until cooked.<br /></div><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionH0f9BKZLmbvKYqfojWbH48_Z2eAzao5qOgeHFGi_fQXeetPkRn1-021UBgX5AxuDAa1AgGmDOE362nxA1AbMDdFjiSuIbhR-ZY_GdOFduug49_9d37lZ_eussQQdvKGBR0oKgpiHjQ/s1600-h/DSCF2753.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionH0f9BKZLmbvKYqfojWbH48_Z2eAzao5qOgeHFGi_fQXeetPkRn1-021UBgX5AxuDAa1AgGmDOE362nxA1AbMDdFjiSuIbhR-ZY_GdOFduug49_9d37lZ_eussQQdvKGBR0oKgpiHjQ/s400/DSCF2753.JPG" alt="" border="0" /></a>4. Serve hot with rice<br /><br /><br /><div style="text-align:left;">*************************************************************************************<br /><br /><div style="text-align:justify;">This dish goes great with white rice. The fragrance of the wine and the sweetness from the fried garlic together with the crunchy vegetables made this an appetizing dish.<br /></div><br />You may add fresh prawns to this dish. Prawns and garlic are the perfect match in food heaven. =)<br /></div></div><br /><span style="font-size:130%;"><span style="font-weight:bold;"><br /><span style="font-weight:bold;"><span style="font-weight:bold;"><span style="font-family:trebuchet ms;"></span></span></span></span><span style="font-weight:bold;"><span style="font-weight:bold;"><span style="font-weight:bold;"></span></span><br /></span></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-744331262720809205.post-73606205009969331152007-09-16T15:10:00.000+10:002007-10-16T14:28:57.045+10:00Recipe: Okras with Crispy Chilli Prawns<div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqBgr6UUD-NMnTOg_FLUMLUzmiKl51cujzhBVH53kK1Nq_PL-LFSxDJND9Ptm-f75z6keIUy8s0DwIIaIsY3C3ttwJ0tK8ZM4KkWDb2_pnHK6WTMND4yb_qb-cBk0qAnZJRdHh6qCJ1c/s1600-h/DSCF2732.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqBgr6UUD-NMnTOg_FLUMLUzmiKl51cujzhBVH53kK1Nq_PL-LFSxDJND9Ptm-f75z6keIUy8s0DwIIaIsY3C3ttwJ0tK8ZM4KkWDb2_pnHK6WTMND4yb_qb-cBk0qAnZJRdHh6qCJ1c/s400/DSCF2732.JPG" alt="" border="0" /></a><span style="color:rgb(51, 51, 51);">Okras (Ladies Finger) with Crispy Chilli Prawns</span><br /></div><br />This is another easy recipe using ready-to-use crispy chilli prawn. They can be found in jars at nearly all good Asian groceries. Mine is from Malaysia. =) <br /><br />I added garlic and dried prawns for added flavour. <br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizO67Mtso8vSxQRkScreHp8Z9Y37XgalBATP7EcEADC_GSEaLY-B47WRxFKcI68bIpeGgCC8X41yEjrUZHVIDs41VXxRIO66rY_dDr94BTHR7L40EtMoC2eFzIUjtKL9E4kKk7QYQGhvQ/s1600-h/DSCF2687.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizO67Mtso8vSxQRkScreHp8Z9Y37XgalBATP7EcEADC_GSEaLY-B47WRxFKcI68bIpeGgCC8X41yEjrUZHVIDs41VXxRIO66rY_dDr94BTHR7L40EtMoC2eFzIUjtKL9E4kKk7QYQGhvQ/s400/DSCF2687.JPG" alt="" border="0" /></a><span style="color:rgb(51, 51, 51);">Fresh okras soaking in water</span><br /><br /><br /><div style="text-align:left;">-------------------------------------------------------------------------------------------------<br />This is my recipe:<br /><br /><span style="font-size:130%;"><span style="font-weight:bold;">Ingredients:</span></span><br /><br />1.5 tbsp of dried prawns - soaked and dried on paper towel<br />1/2 tbsp oil<br />200g of fresh okras (ladies finger) - sliced thinly<br />1.5 tbsp of crispy chilli prawn<br />2 cloves of garlic - chopped finely<br />1 tbsp water<br />Salt to taste<br /><br /><br /><br /><div style="text-align:center;"><span style="font-size:130%;"><span style="font-weight:bold;">Method:</span></span><br /><br /></div></div></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlRNy-K7Lj8bsxgwHXkPjkeiNpWu0EP0uga__4x5QnwqMPsyW7m3H3rpK6DptzB7bp5TZj6C82TintKj8YWsCYGnrD1sEo-i0qoJsgkKOcssM0XrOonxdgGPOr2aHE1QVZ13xIoMPV3o/s1600-h/DSCF2711.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlRNy-K7Lj8bsxgwHXkPjkeiNpWu0EP0uga__4x5QnwqMPsyW7m3H3rpK6DptzB7bp5TZj6C82TintKj8YWsCYGnrD1sEo-i0qoJsgkKOcssM0XrOonxdgGPOr2aHE1QVZ13xIoMPV3o/s400/DSCF2711.JPG" alt="" border="0" /></a><span style="color:rgb(51, 51, 51);">1. Fry dried prawns in oil until crispy. Leave aside.</span><br /><br /><br /><br /></div><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMDiRvFiXF-WFRtC18x02veBa0xOp2FCPoei-jU10ZJ-VBk_1oT0seJsmtEkzwDwx739m3hUE_Md0PJiAOITizKy2OB-R_qqoOdDDCRQPiyh3T7kz62o6zOGQmZaUGv36ihTg0dOOLk8/s1600-h/DSCF2716.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMDiRvFiXF-WFRtC18x02veBa0xOp2FCPoei-jU10ZJ-VBk_1oT0seJsmtEkzwDwx739m3hUE_Md0PJiAOITizKy2OB-R_qqoOdDDCRQPiyh3T7kz62o6zOGQmZaUGv36ihTg0dOOLk8/s400/DSCF2716.JPG" alt="" border="0" /></a><span style="color:rgb(51, 51, 51);">2. Using back the oil, fry the garlic until fragrant and golden in colour.</span><br /><br /><br /><br /><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tPhy_2i91Bqr60ap_DaSfqWTxbMIPfDMd9U-WMddlqT0y4tdZHRp_URmt0Kw-ki1h17Pfj6NGCN1H9rYj2furV-zJgbk83GSaaGHBLajOefThhtC-rslF7ppo5NwQamFXPrYqhdlQhw/s1600-h/DSCF2719.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tPhy_2i91Bqr60ap_DaSfqWTxbMIPfDMd9U-WMddlqT0y4tdZHRp_URmt0Kw-ki1h17Pfj6NGCN1H9rYj2furV-zJgbk83GSaaGHBLajOefThhtC-rslF7ppo5NwQamFXPrYqhdlQhw/s400/DSCF2719.JPG" alt="" border="0" /></a><span style="color:rgb(51, 51, 51);">3. Add the crispy chilli prawn. Stir well for 10 seconds on low heat.</span><br /><br /><br /><br /><br /></div><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHX0bS4VFKV_7ILkzVfPIDPqxm2SdLB2mocEvkPApHbFQKd0PaiK8girV36Cpem7a7iajxbzZXF0Nd7rH4uvuLMaogSnHMhmT61pEw29AjifMZxkb-k5lPDnzvdWShZo7Hm9hZSb-f_E/s1600-h/DSCF2723.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHX0bS4VFKV_7ILkzVfPIDPqxm2SdLB2mocEvkPApHbFQKd0PaiK8girV36Cpem7a7iajxbzZXF0Nd7rH4uvuLMaogSnHMhmT61pEw29AjifMZxkb-k5lPDnzvdWShZo7Hm9hZSb-f_E/s400/DSCF2723.JPG" alt="" border="0" /></a>4. Increase the heat to high and quickly add in the okras. Stir well. Add water and let it simmer for 5 minutes until cooked. Add the dried prawns that you had fried earlier. Stir well until all the ingredients mingled together.<br /></div><br /><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygVPnLI4rhkiARNEyM-pZmu0M7b8n1AI3jqLpJIXimq9ip1wUvAcTv1rQiFFsWjVJI_DJJQvt0_6U_oMkUrC2xpj4d8z_POrYjExIght6-2_pkLHglH6HsIKS6AjC35hM8I1UICnHHEs/s1600-h/DSCF2733.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygVPnLI4rhkiARNEyM-pZmu0M7b8n1AI3jqLpJIXimq9ip1wUvAcTv1rQiFFsWjVJI_DJJQvt0_6U_oMkUrC2xpj4d8z_POrYjExIght6-2_pkLHglH6HsIKS6AjC35hM8I1UICnHHEs/s400/DSCF2733.JPG" alt="" border="0" /></a>5. Serve hot with rice. <br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-744331262720809205.post-70426972627396008492007-09-15T14:07:00.000+10:002007-10-16T14:29:03.497+10:00Recipe Photolog: Beef Rendang<div style="text-align:center;"><div style="text-align:left;"><div style="text-align:justify;"><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUWZY4eQnBz5xoleobJJ8RhjVbZQ70cE8IlRcW8wAN8Fm8VZG9CpO1APU6hNdxtFpFahdDAwJBl2VCfDMqAT3rHOfyr6daqJ5T2PegxM5a3lqFZW0yB_YwQnJJX-kU5jZuvoOC1i6QaE/s1600-h/DSCF2707.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUWZY4eQnBz5xoleobJJ8RhjVbZQ70cE8IlRcW8wAN8Fm8VZG9CpO1APU6hNdxtFpFahdDAwJBl2VCfDMqAT3rHOfyr6daqJ5T2PegxM5a3lqFZW0yB_YwQnJJX-kU5jZuvoOC1i6QaE/s400/DSCF2707.JPG" alt="" border="0" /></a>Beef Rendang<br /><br /></div><br />I love rendang. However, the thought of pounding spices put me off from cooking it the authentic way. On the other hand, that doesn't stop me from making my favourite dish. I mean, why strain your arms pounding spices when there are absolutely delicious ready-to-use rendang pastes in stores waiting to be used for the lazy ones - ie yours truly?<br /></div><br /><div style="text-align:justify;">The only spices that I added are onions, ginger, star anise, cinnamon and cardamom pods - all which are available in my pantry. You could omit the spices since the rendang paste is already very flavourful, but I just like the fragrance and taste that comes with it. =)<br /></div><br /><div style="text-align:justify;">I also added kerisik, which made the rendang even more flavourful. It also thickened the rendang by about 10 folds, which is what a beef rendang supposed to be like, thick and creamy.<br /></div><br /><div style="text-align:justify;">The secret to a tender beef rendang is to boil the beef chunks for 2 hours beforehand. You may reserve the beef stock for another recipe - say, beef soup with vegetables?<br /></div></div><br /><br /></div>-------------------------------------------------------------------------------------------------<br /><br /><br />This is my recipe:<br /><br /><span style="font-size:130%;">Ingredients:</span><br /><br />1 kg beef - chopped into bite-size pieces<br />1 liter of water<br />1 large brown onion - chopped finely<br />1 thumb-sized ginger - minced finely<br />1 cinnamon<br />1 star anise<br />4 green cardamom pods<br />1 packet of ready-to-use rendang paste<br />400 ml coconut cream (substitute with coconut milk if available)<br />1/2 cup of desiccated coconut for kerisik<br /><br /><br /><br /><div style="text-align:center;"><span style="font-size:130%;">Method:<br /><br /><span style="font-size:100%;">1. Place the beef in a pot with water. Bring it to a boil. Once it is boiling, lower down the heat until simmering point. Let it simmer for 2 hours until tender.<br /><br /></span><br /></span></div><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlFLonLKdnadp3L9Nv0_vVVA-ipwuW436W5i1ZOx1c3A4-6lDRvMF3o4jksMeUyB18YpfSXPImMZNn0M4UBFDFBqgzsyFoH6SV-cQVQP9d4ZQIvAd9FRPbPhWngQbbz6LCvgDVJ0bIRmU/s1600-h/DSCF2666.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlFLonLKdnadp3L9Nv0_vVVA-ipwuW436W5i1ZOx1c3A4-6lDRvMF3o4jksMeUyB18YpfSXPImMZNn0M4UBFDFBqgzsyFoH6SV-cQVQP9d4ZQIvAd9FRPbPhWngQbbz6LCvgDVJ0bIRmU/s400/DSCF2666.JPG" alt="" border="0" /></a>2. <span style="font-weight:bold;">To make kerisik</span>: Toast desiccated coconut in a dry pan on low heat until the colour turns brown. Be very careful as they tend to burn easily. Leave aside.<br />(The other method would be toasting at 180 degrees celcius in a oven for 20 minutes).<br /></div><div style="text-align:center;"><br /></div><br /><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFom9mhZLPP2AYkuMxBL_BBXSh5F6CAPY6ei4PisJA3Gr2xVwBf1IfwkE4gx5sXDt-iSds9_KkcmKij64sXOdPmwnBhVx7cUxSU_jk_TRMPY3w0JGM27m0aquRF4UqGRxP3itwR8Zl1Pw/s1600-h/DSCF2673.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFom9mhZLPP2AYkuMxBL_BBXSh5F6CAPY6ei4PisJA3Gr2xVwBf1IfwkE4gx5sXDt-iSds9_KkcmKij64sXOdPmwnBhVx7cUxSU_jk_TRMPY3w0JGM27m0aquRF4UqGRxP3itwR8Zl1Pw/s400/DSCF2673.JPG" alt="" border="0" /></a>3. Fry onions, ginger, cardamom pods, star anise and cinnamon until fragrant.<br /></div><br /><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_f8EG4fMW_0yari93NIxzFZLha_gl54BBbq3VddIWUJtdtUv-5HKOrgVlNd1qTA1467sNq1cc2gQCwvtAgQMwgI9aj44UNspCpZHCulkP5PIo-SbZ9WAj1E_OL1ILYszmTzhyphenhyphenuHLJBE/s1600-h/DSCF2677.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_f8EG4fMW_0yari93NIxzFZLha_gl54BBbq3VddIWUJtdtUv-5HKOrgVlNd1qTA1467sNq1cc2gQCwvtAgQMwgI9aj44UNspCpZHCulkP5PIo-SbZ9WAj1E_OL1ILYszmTzhyphenhyphenuHLJBE/s400/DSCF2677.JPG" alt="" border="0" /></a>4. Add the rendang paste and stir well.<br /></div><br /><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSmx7o3azwNMg8Dm0i5XCacm5Y8XdgL53mefoCCLuJX1-5_e1WvjUcQMnvPouYHqhkBTbbhmdax5oWF5SDjcC3sekKVclGizoXv4NvH8bi26VT_hyphenhyphenRYTJZuyycqbVKFbaEaYkAd6wQHUo/s1600-h/DSCF2681.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSmx7o3azwNMg8Dm0i5XCacm5Y8XdgL53mefoCCLuJX1-5_e1WvjUcQMnvPouYHqhkBTbbhmdax5oWF5SDjcC3sekKVclGizoXv4NvH8bi26VT_hyphenhyphenRYTJZuyycqbVKFbaEaYkAd6wQHUo/s400/DSCF2681.JPG" alt="" border="0" /></a>5. Add the chunks of beef. Mix everything well together.<br /></div><br /><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32psYBEqdfj60ofus6EaayNtA4GNGm4QU1mVxNbzFQXwRHRcPcH4Ii4aa_OxKxIUdBD9R61HhZRTX8Kj7rLUXDHqOM08cRrvrOiYKJNmbwFZKUXZOU-C60JjZUUSk1Kh6nZ6k71nTW3s/s1600-h/DSCF2685.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32psYBEqdfj60ofus6EaayNtA4GNGm4QU1mVxNbzFQXwRHRcPcH4Ii4aa_OxKxIUdBD9R61HhZRTX8Kj7rLUXDHqOM08cRrvrOiYKJNmbwFZKUXZOU-C60JjZUUSk1Kh6nZ6k71nTW3s/s400/DSCF2685.JPG" alt="" border="0" /></a>6. Add the coconut cream. Allow it to simmer for 30 minutes until almost dry.<br /></div><br /><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8q7W71zCGwLQfSC0AC7Bj2aut9qmLW5-7QXiVY9Gp4TLl68ivieUxTwJ8Bb4cE_5_rbI1mLEGgNngmnTtYdubKSLN0tfZLkDVPD3KZvMc6_SQFVVvmEKwM1Aj6Iodhv3dsb1DFslqH0/s1600-h/DSCF2689.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8q7W71zCGwLQfSC0AC7Bj2aut9qmLW5-7QXiVY9Gp4TLl68ivieUxTwJ8Bb4cE_5_rbI1mLEGgNngmnTtYdubKSLN0tfZLkDVPD3KZvMc6_SQFVVvmEKwM1Aj6Iodhv3dsb1DFslqH0/s400/DSCF2689.JPG" alt="" border="0" /></a>7. Add the kerisik. Mix well and let it simmer for 2-3 minutes.<br /></div><br /><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPYDG79ujLn1SgUuLE-H97OTjghRhFzgbaEzLzkMkNJ-YdySCT332JIrHh_0-vW7JhaSwqplSsEKfUGaVUcfD0JDIerNXf_MEGDNeTqgRDtjLn5YlxjSmgOpIN27I8uafWs6CtqA5S4s/s1600-h/DSCF2709.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPYDG79ujLn1SgUuLE-H97OTjghRhFzgbaEzLzkMkNJ-YdySCT332JIrHh_0-vW7JhaSwqplSsEKfUGaVUcfD0JDIerNXf_MEGDNeTqgRDtjLn5YlxjSmgOpIN27I8uafWs6CtqA5S4s/s400/DSCF2709.JPG" alt="" border="0" /></a>8. Serve hot with coconut rice. A Malaysian Speciality.<br /></div><br /><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zL5ibAf76r9v071wflZhTnqAlfHlcqa0CsJSfwv_0MwyfK55D7ei2apeDClchOB6IWmmoTdqZ2x5crlQX3E9O8u79IqrRCGBiXtkVkSEIWkbMzf4hbhQty6pvpeSj6Z1EWs0Up76uyU/s1600-h/DSCF2699.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zL5ibAf76r9v071wflZhTnqAlfHlcqa0CsJSfwv_0MwyfK55D7ei2apeDClchOB6IWmmoTdqZ2x5crlQX3E9O8u79IqrRCGBiXtkVkSEIWkbMzf4hbhQty6pvpeSj6Z1EWs0Up76uyU/s400/DSCF2699.JPG" alt="" border="0" /></a><span style="color:rgb(51, 51, 51);">Fork-tender beef rendang.<br /><br /></span><div style="text-align:left;">************<br /><br /><div style="text-align:justify;">The beef rendang was extremely tasty.. Each morsel was coated with spices and tasted absolutely orgasmic. The kerisik did a very good job in blending the spices all together. As it was very flavourful, we only ate about a quarter of the beef rendang.<br /><br />I froze one half and keep the other half for tomorrow's consumption. All the better as this will taste even better the next day.<br /></div></div></div>Unknownnoreply@blogger.com18tag:blogger.com,1999:blog-744331262720809205.post-17288091661928452912007-09-15T09:04:00.000+10:002007-10-16T14:29:09.426+10:00(Sausages), Bacon and Eggs for BreakfastWhat is the best way to greet the man you love on an early Saturday morning? A big breakfast, of course.<br /><br />It's double of everything. 2 eggs, 2 sausages and 2 rashers of bacon. Twice the calories, lol. But a food blog isn't about dieting and low-fat. Nuh-uh. Bring on the feast, I'd say!!<br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_mTEPV45rqyhHr-YOfQbgM61w3qWOfOEDAuihn9SgEZW5QndNXbihvzjmVI8FpmhEx1cXTTN6q9aSxPU_j64jKiEvdLHLky4mhpV2pwau3lY1Q9uY-PM0KAaEjREL_SOq16z37aUiDI/s1600-h/DSCF2577.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_mTEPV45rqyhHr-YOfQbgM61w3qWOfOEDAuihn9SgEZW5QndNXbihvzjmVI8FpmhEx1cXTTN6q9aSxPU_j64jKiEvdLHLky4mhpV2pwau3lY1Q9uY-PM0KAaEjREL_SOq16z37aUiDI/s400/DSCF2577.JPG" alt="" border="0" /></a><span style="color:rgb(102, 102, 102);">Big breakfast</span><br /></div><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLLtysMPrcnXeBFce34VfD1FaN-yYK4wNcHbIZCfhicxGxc0lJmBsD-xMCi8N8inQ4SKhg0EBK1ssLO0DqchVu8ZsyZfvDM160DbkQnDF5aL2s15nBo-ds-xevO37_b2d7Ekc85_dfU4/s1600-h/DSCF2569.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLLtysMPrcnXeBFce34VfD1FaN-yYK4wNcHbIZCfhicxGxc0lJmBsD-xMCi8N8inQ4SKhg0EBK1ssLO0DqchVu8ZsyZfvDM160DbkQnDF5aL2s15nBo-ds-xevO37_b2d7Ekc85_dfU4/s400/DSCF2569.JPG" alt="" border="0" /></a><span style="color:rgb(102, 102, 102);">Peppered Eggs</span><br /><br /><br /></div><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTrRpFloBr6bf2sFHXk3Mi5kIRoXvun9gUlswWKi8eh3PeCGyuUSw7i7n-_lk40G_uNr12P_vLM4kvNNhtBJAJWUbiImUrkCItCYiuU6iChjqGOwxH-bXdGlDVl5iv4uqFV_RJOt-gUU/s1600-h/DSCF2576.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTrRpFloBr6bf2sFHXk3Mi5kIRoXvun9gUlswWKi8eh3PeCGyuUSw7i7n-_lk40G_uNr12P_vLM4kvNNhtBJAJWUbiImUrkCItCYiuU6iChjqGOwxH-bXdGlDVl5iv4uqFV_RJOt-gUU/s400/DSCF2576.JPG" alt="" border="0" /></a><span style="color:rgb(102, 102, 102);">Mmm.. Sausages<br /><br /><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtkzDQuL11xnDeHGgH-FzY95sH4jvnfOEhYktOm3puBM7T7d_RPQJRCh287S3GLnRE8yKQiS7jTC8nyJz2i2dwLuR3R4WySrl2FpLxfz5Z1YyxzodNTtUwTuHrro_5CEa0rShZ0iCjK0/s1600-h/DSCF2578.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtkzDQuL11xnDeHGgH-FzY95sH4jvnfOEhYktOm3puBM7T7d_RPQJRCh287S3GLnRE8yKQiS7jTC8nyJz2i2dwLuR3R4WySrl2FpLxfz5Z1YyxzodNTtUwTuHrro_5CEa0rShZ0iCjK0/s400/DSCF2578.JPG" alt="" border="0" /></a><span style="color:rgb(102, 102, 102);">What's a bacon without fat?<br /><br /><br /></span><br /><div style="text-align:left;">Best eaten with buttered toast and a tall glass of cold orange juice.<br /><br />And make sure you finish it all up right to the last drop of the golden yolk.<br /><br />What a way to start the day.<br /></div><br /><br /><div style="text-align:left;"><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-744331262720809205.post-83950994202784961772007-09-13T17:17:00.000+10:002007-10-16T14:29:12.059+10:00Step-by-Step Recipe: Mihun Siam - Malay Style Fried Noodles<div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6SwtuFLS-7PqiMBB6aPjW7YAJ-fGmz9YhjTXyrQx7iIfGYZj2Mupap-UpGVCa-erK_ZEeehAJUmSWIs8uEsXs4WKGVHouaBSah7QcQE7cgvw_w1U41iWkzX7IJslytcDNjZ5PI4XY5k/s1600-h/DSCF2650.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6SwtuFLS-7PqiMBB6aPjW7YAJ-fGmz9YhjTXyrQx7iIfGYZj2Mupap-UpGVCa-erK_ZEeehAJUmSWIs8uEsXs4WKGVHouaBSah7QcQE7cgvw_w1U41iWkzX7IJslytcDNjZ5PI4XY5k/s400/DSCF2650.JPG" alt="" border="0" /></a><span style="font-weight:bold;color:rgb(51, 51, 51);">Mee Siam</span><br /><span style="color:rgb(51, 51, 51);">-spicy and moreish-</span><br /></div> <div style="text-align:left;"><br /><br /><br />I absolutely adore this noodles. If I were to go to a Malay food vendor and they offer both nasi lemak and mee siam - I will definitely opt for the latter.<br /><br />This is a relatively easy recipe. The base sauce that I used was <a href="http://feastmalaysia.blogspot.com/2007/09/recipe-sambal-ikan-bilis.html">sambal ikan bilis</a> which I had made earlier using chilli paste. There was no pounding of spices involved and the flavour was just as authentic as the ones you can find outside.<br /><br />Here is my recipe:<br /><br /><span style="font-size:130%;"><span style="font-weight:bold;">Ingredients:</span></span><br /><br />1 large brown onion - chopped finely<br />2 cm ginger - chopped finely<br />4 cloves of garlic - chopped finely<br />250g *mihun (*rice vermicilli) - blanched in hot water<br />2 cups of <a href="http://feastmalaysia.blogspot.com/2007/09/recipe-sambal-ikan-bilis.html">sambal ikan bilis</a><br />1 tbsp belachan paste<br />100 g of boiled chicken breast - chopped<br />2 pcs of fish cakes - sliced thinly<br />150g cabbage - sliced thinly<br />150g long beans - sliced into 2 cms<br />2 tbsp oil<br />1 tsp sugar<br />Salt to taste<br /><br /><span style="font-weight:bold;">For garnishing (optional):</span><br />Omelette - sliced thinly<br />1 red chilli - sliced diagonally<br />1/2 cup parsley<br /><br /><br /><div style="text-align:center;"><span style="font-size:130%;"><span style="font-weight:bold;">Method:</span> </span></div><br /></div> <div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69LsedOKga2xMabg9if6atZXDp_uso4_uVYRGddRy01MKmhPApho4ISWCwMXk90aKwU56L6SLfPi40M1GI7r5SaqCGJXsv3HmXXPPWjDUV7hYPh4NBT3wmH7qW9Ub0JxJhM1dHBeBC8Q/s1600-h/DSCF2626.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69LsedOKga2xMabg9if6atZXDp_uso4_uVYRGddRy01MKmhPApho4ISWCwMXk90aKwU56L6SLfPi40M1GI7r5SaqCGJXsv3HmXXPPWjDUV7hYPh4NBT3wmH7qW9Ub0JxJhM1dHBeBC8Q/s400/DSCF2626.JPG" alt="" border="0" /></a>1. Fry onions, garlic and ginger in hot oil until fragrant.<br /></div><br /><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiearbSVHY5G8bY6DkDAIiSsspP7jM3F32qdGu9uRhsgBt4J4hNJ-WZpV3noPDOd2fq-6coiLKe7ZgjhGkyN9hii5yXvUuXENEVOtIovTixGuU2-UsFR4Ajo6SuuxQjil-cFwDwQ5wfzLU/s1600-h/DSCF2627.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiearbSVHY5G8bY6DkDAIiSsspP7jM3F32qdGu9uRhsgBt4J4hNJ-WZpV3noPDOd2fq-6coiLKe7ZgjhGkyN9hii5yXvUuXENEVOtIovTixGuU2-UsFR4Ajo6SuuxQjil-cFwDwQ5wfzLU/s400/DSCF2627.JPG" alt="" border="0" /></a>2. Add belachan paste to the mixture.<br /><br /><br /><br /><br /></div> <div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinorkv5y-_77Ktfz2ENf9lPhjY6GurYPDTB1A5XkltB2bFxRnHIZTrDMunJ8sKPx08Bfi1XdqXECR7koYwgFJ-6TpqqdY67p-L4I7l8kRCAmziugN9oRM3sBZDlwO_wO0zuFAWBoUQ9SA/s1600-h/DSCF2628.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinorkv5y-_77Ktfz2ENf9lPhjY6GurYPDTB1A5XkltB2bFxRnHIZTrDMunJ8sKPx08Bfi1XdqXECR7koYwgFJ-6TpqqdY67p-L4I7l8kRCAmziugN9oRM3sBZDlwO_wO0zuFAWBoUQ9SA/s400/DSCF2628.JPG" alt="" border="0" /></a>3. Fry and mix well for 2 minutes on low heat<br />(be careful because the paste sticks on to the pan easily).<br /><br /><br /><br /></div><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkzNfO-Kz2kq2I6OhGTMsph4qZmLKGLcvvBq-Ly4goouWQYtiaDkMrtrPdWb_uH4Htx_PYxL8x0il7GKIlCdQkN8QtFFub16c1YiPDxnS-1LTWVkUQjrGql7dwWOjInFSF81jsf7kuko/s1600-h/DSCF2629.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkzNfO-Kz2kq2I6OhGTMsph4qZmLKGLcvvBq-Ly4goouWQYtiaDkMrtrPdWb_uH4Htx_PYxL8x0il7GKIlCdQkN8QtFFub16c1YiPDxnS-1LTWVkUQjrGql7dwWOjInFSF81jsf7kuko/s400/DSCF2629.JPG" alt="" border="0" /></a>4. Add sambal ikan bilis and mix well. (This only takes a minute<br />as you only want to heat up the <a href="http://feastmalaysia.blogspot.com/2007/09/recipe-sambal-ikan-bilis.html">sambal ikan bilis</a>)<br /></div><br /><br /><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIR8OgdNwX4JbYI7wMQTO66O-ZBnh4Fs8pQVy8NCJIaSWsP6WCe2SFKT1eQH9caVdmnhMAS4knlD_2QlxqeHQS8lADVGUBjTYSgHjCegGDoNFpwdLGmmqVyTVKdSqAltsyDJpU3afC4wo/s1600-h/DSCF2632.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIR8OgdNwX4JbYI7wMQTO66O-ZBnh4Fs8pQVy8NCJIaSWsP6WCe2SFKT1eQH9caVdmnhMAS4knlD_2QlxqeHQS8lADVGUBjTYSgHjCegGDoNFpwdLGmmqVyTVKdSqAltsyDJpU3afC4wo/s400/DSCF2632.JPG" alt="" border="0" /></a>5. Add boiled chicken breast.<br /><br /><br /></div><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFiANP-wAiPq40vCDhlXYCZfOt8zGh2wszQEKsBk_FkhnfR3c0EBAUAfcwf-ExrcGdn_Y9q8qEDGBFyCjDUE202UdUHGj3ySpgFpqH4oWnYgEzy6tmtbsGZaKQYrtv23AaQYMeaoDWnE/s1600-h/DSCF2635.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFiANP-wAiPq40vCDhlXYCZfOt8zGh2wszQEKsBk_FkhnfR3c0EBAUAfcwf-ExrcGdn_Y9q8qEDGBFyCjDUE202UdUHGj3ySpgFpqH4oWnYgEzy6tmtbsGZaKQYrtv23AaQYMeaoDWnE/s400/DSCF2635.JPG" alt="" border="0" /></a>6. Add cabbages and long beans on top of the chicken pieces.<br /><br /><span style="font-size:85%;"><br /><span style="font-weight:bold;">*By this point, I realised that my pan is too small to hold all the ingredients, and so I transfer them to a wok. *Lol*</span></span><br /></div><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzrgfuAu5aCH54zN29gn2tAxPa4_nMAFY3z6OF-GXJjhKotWn5YZ0y2DGJKrvC185kHhABuHK-cbWRSiOXRzvcLiUx7_XGyvlAyE4L7HA_3shilSK1Xuh47sIjh_7jINAMkxTa8dUEMhg/s1600-h/DSCF2646.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzrgfuAu5aCH54zN29gn2tAxPa4_nMAFY3z6OF-GXJjhKotWn5YZ0y2DGJKrvC185kHhABuHK-cbWRSiOXRzvcLiUx7_XGyvlAyE4L7HA_3shilSK1Xuh47sIjh_7jINAMkxTa8dUEMhg/s400/DSCF2646.JPG" alt="" border="0" /></a>7. Mix all the ingredients thorougly on medium heat for 3 minutes.<br />You may add oil if you find it a bit dry.<br /></div><br /><br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHN3mc3kA30Feh00x0yelTrXi1UrHpjwW83F3Pkz28zS3bNkYzGWgTg_h7iAk1yg4saonVpaH7HjhbiN1Eog9liRuKTUJQdLIFlt7z5oNE5yuKWBraK4H70v6u8cTaPhM9gsizuyuChmM/s1600-h/DSCF2648.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHN3mc3kA30Feh00x0yelTrXi1UrHpjwW83F3Pkz28zS3bNkYzGWgTg_h7iAk1yg4saonVpaH7HjhbiN1Eog9liRuKTUJQdLIFlt7z5oNE5yuKWBraK4H70v6u8cTaPhM9gsizuyuChmM/s400/DSCF2648.JPG" alt="" border="0" /></a>8. Add the blanched mihun (rice vermicilli) into the mixture. Add the sugar to balance out the spiciness. Add salt to taste. Now this is the tedious part. Use a spatula or a pair of chopsticks to blend the spicy ingredients into the noodles on low heat. (approximately 8-10 minutes depending on the amount of noodles)<br /><br /><br /></div><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jIjvNIxkoQS97AwZ1UwGtVcdCLGdrQsikOa0nVExc35B2izTXHx9rkIr0Jx75BaV-kTx5N4ea0Ud_RyDZlh7G7Ql33FDFBfPxXbL0bJkDbdoAr8JD3TsaG4JksAi7OA0xwbsiw4rfnI/s1600-h/DSCF2653.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jIjvNIxkoQS97AwZ1UwGtVcdCLGdrQsikOa0nVExc35B2izTXHx9rkIr0Jx75BaV-kTx5N4ea0Ud_RyDZlh7G7Ql33FDFBfPxXbL0bJkDbdoAr8JD3TsaG4JksAi7OA0xwbsiw4rfnI/s400/DSCF2653.JPG" alt="" border="0" /></a>9. Dish out the noodles on a serving platter. Garnish with omellete, chillis and parsely.<br />Serve immediately.<br /></div><br /><br />************************************************************************************<br /><br /><div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXW0nayXClQ45e3kYJMl9vdlqLVwcziSfMnBxMXKsnvD8O5IjEAn4saCm4Pg-egmszz1r32mQixHx_qh2xJIpIoADGe-3Bhf8i5QAi3GB8Itwj1bVfVy_iF6uuVuxb2Y4Vpx1LheEb0rU/s1600-h/DSCF2658.JPG"><img style="display:block;text-align:center;cursor:pointer;margin:0 auto 10px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXW0nayXClQ45e3kYJMl9vdlqLVwcziSfMnBxMXKsnvD8O5IjEAn4saCm4Pg-egmszz1r32mQixHx_qh2xJIpIoADGe-3Bhf8i5QAi3GB8Itwj1bVfVy_iF6uuVuxb2Y4Vpx1LheEb0rU/s400/DSCF2658.JPG" alt="" border="0" /></a><span style="font-weight:bold;color:rgb(51, 51, 51);">Yummilicious</span><br /><br /><br /><div style="text-align:left;">It is absolute heaven. I made enough for 2 days and it was just as delicious microwaved. The key to this dish is the packet of cili giling I used to make the sambal ikan bilis. Absolutely scrummy.<br /><br /><br />**Note - I know that those aren't long beans, these vege are from the garlic family (If I am not mistaken). They are crunchy and taste sweet and garlicky. I don't know what they are called, so I just called them long beans .. Haha. <br /></div> </div>Unknownnoreply@blogger.com1