: : Granny : :

This is my Granny : Mistress of the Kitchen, Chef Magnifique, Wok Si Fu, Holder of the Golden Spatula.

She’s cutting some spinach for dinner later tonight. Can hear my sis screaming, “Sis, you suck bigtime!!!” Stir-fried spinach is her fav. Yep, a regular Miss Popeye, Malaysian version. Hey, you had lobster, missy. Stop whining. :p

The spinach we get in Malaysia is slightly different from the ones found overseas. Don’t know what is the species, I just eat it. Not exactly my favourite but it does taste better with belachan (prawn paste).

: : BBQ Toy for Boys : :

Geez! What will they think of next? Although, I heard that there is actually one in Kuching!! They got it made locally and were using it with charcoal.

I can hear the gears working in my Dad’s head right now. He loves BBQ and used to give a lot of them. His BBQ chicken recipe is awesome!! The chicken marinate is made from dark soy sauce, light soy sauce, sugar, pepper and chopped garlic (yep, G-A-R-L-I-C!). Mix all the ingredients into a bowl first. Then, rub it into the chicken wings and leave it in the fridge overnight.

Another one of his specialties is BBQ fish. This is very very simple to do. Clean the fish by removing the scales, gills and stomach. Rub some salt and peppers on the outside. Then, stick some lemon grass into the stomach. For lemon grass, only use the root and part of the stem. Throw away the leafy part. Remember to remove the first outer layer of the lemon grass as that it is dirty. Wrapped the whole fish in aluminium foil. Then leave it on top of the wire rack on the BBQ pit. Make sure that the fire isn’t too hot else it’ll burn. Usually, we put the fish on the wire rack once the fire is providing medium heat i.e. does not cook the meat too fast. We usually leave it on the rack for 15-30 minutes. Can always open the foil to check if the fish is cook : be careful of the piping hot steam coming out. If not, just wrap it up again and put it back on the wire rack.

: : Fixing Permalinks : :

Oooppss! Need to get this fix pronto. Didn’t realise that there was a problem until steph pointed it out. Thanks!

Sigh. Disadvantage of using Blogger to update the blogs. Then again, I should know better. :p Talk about dead embarrasing.

: : Dinner : :

Know what? I completely forgot to take down the name of the Malay shop we ate dinner at!! Was such a tiring day today with too many meetings and rushing about organising an event.

Had a quick dinner before attending a rehearsal. BJ, UJ and myself had dinner at a nearby coffeeshop in Satok which is a predominant Malay area. It’s along the same row as Bank Utama but not in the same block. It’s about 3 blocks down. You can recognize the shop by the green lighting that is used.

Fried Rice Kampung Style

Kampung Style usually means ikan billis (salted anchovies) are added in. Also, since it’s Malay Style, chopped chillies are added in. Couldn’t quite taste the chilli in this one but presentation was good. Except that my flash was too bright. Without the flash, pic was very green and I’m still not that good at editing the pics.

Ice Lemon Tea

This tasted SOOOOO good after a long day at work. Thought it look pretty cute as well. A bit sweet though. Most Malay food tend to be a tad too sweet to me but that’s because I don’t quite have a sweet tooth.

There used to be a great Malay coffeeshop across the road from this one. Called Mat’s Cafe. But, they’ve moved to across river!! Sayang (pity). Sigh. Great tom yam soup, deep fried ikan manchung, porridge. Used to go there regularly and binged with others. Heck, he gets a lot of Chinese customers. The food is just awesome! Oh well.

Wanna see how who BJ, UJ and I are? Look for these feet. :p

: : Forgetful Memory : :

I’m getting really forgetful these day. Forgot to add in the picture of the ais kacang into the lunch menu. You might want to reload the page to see the pic.

: : Pasar Kampung, Tabuan Laru : :

Had lunch again at Pasar Kampung, Tabuan Laru, with the usual gang. Have told RC about this ‘fair’ and beautiful hands. Ha!

Nasi Lemak

Managed to take a shot of the nasi lemak that RC wallop a few days ago. SU was kind enough to let me take a snapshot before tucking in. From Chinese stall using halal chicken. I’ll leave it to the Muslim’s to decide whether it’s properly halal. Am not sure about it.

Hong Kong Mee

This was a towering dish! At least 5 cm high! Definitely a generous topping for RM3 (US$0.78), much more than at Thompson Corner. Probably due to the fact that the lunch crowd are mostly people who are labourers with tremendous appetite. BJ’s favourite dish : think this is the 2nd one in two days! From non-halal store : he uses pork so be forewarned.

Fried Kway Teow with Taugeh

My love affair with Fried Kway Teow cooked with Taugeh (bean sprouts). SU’s one yesterday was just too tasty for me to resist. So, am ordering it today. I think it’s just a family tradition to love fried kway teow. There’s something about the noodles that just makes it, oh, so irresistible. From the same stall that cooked the towering Hong Kong Mee.

Ang Tau Peng

Oppps! I actually forgot to add this in when I posted the Lunch Menu. Ang Tau Peng (Iced Red Bean) is one of the many varieties of ais kacang (iced beans) drink available. Another type is ais jaguang (iced corn drink). There are actually a lot of different ingredients one can try like the fluorescent green jelly (looks like worms), red sago (very tiny itsy bitsy jelly-type…err… round things), fruits, cincau (black sweetened jelly. can actually find them in powdered form nowadays). Compulsory ingredients are the brown sugar, evaporated milk or coconut milk and grenaldine syrup for the pink colour.

Here’s a close-up of the red beans found in the drink. Ais kacang is a favourite during hot weather. Surprisingly, in West Malaysia, the ais kacang drinks aren’t as colourful as the ones found in Sarawak. Don’t know the reasoning why. Anyway, I like a bit of colour. When it’s really brown, doesn’t look so attractive to eat. Haven’t seen a blue coloured ais kacang yet. :p