: : Long Beans, String Beans, Curly Bean : :

My streamyx connection is still down. Bah! Because of this, it’s getting harder to blog via the Jaring connection but occasionally, it’s possible. Anyway, let’s have a look at one of my childhood favourites. My father was so happy that he had identified one of our favourite vegetable dishes because my sister and I seriously did not like eating vegetables when we were young. The dish was stir-fried long beans.

So, here are the long beans all chopped up into smaller pieces. I still prefer eating it this way rather than having the beans cut into longer strips.

Granny keeps some pounded dried prawns in the fridge so that when she needs it, it’s ready for the cooking pot, in this case, wok.

Throw some chopped garlic into a heated pan filled with 2 tablespoon of cooking oil. Once the garlic is soft and fragrant, throw in the chopped long beans and stir them. Remember, the fire mustn’t be too hot that it’ll burn the beans.

Add in some salt and we also added in some MSG so that it gives a sweetish taste. It was about 1/2 teaspoon of MSG that went into this dish. One thing about MSG is that it makes a dish sweeter but we usually don’t put a lot. Crack at egg in the middle of the beans and continue cooking until the beans are soft and have changed to a darker greenish colour.

Voila! The finished dish. Yummy and tasty. I love this stuff.

: : Cherry Flambe : :

I suddenly have an urge to have cherry flambe with ice-cream. The last time I ever had one was at my Dad’s restaurant (which has since closed down years ago). My all-time favourite dessert that for some reason or another is no longer on dinner menus.

And it all started out after reading the Asian Online Recipe site on Flambe.

: : Food Porn Watch : :

I’m a little bit late posting this. Alrite, more than a little bit late. I’m WAYYYYYYYYYYYYYYYYYY late.

A brilliant work on catching up with most of the English food blogs on a site titled Food Porn Watch. Yes, we food bloggers are a devious bunch to tantalize you with the temptations of wonderful cooking. Pictures galore with tons of recipes to boot.

Courtesy of Jarrett Byrnes

: : Food Porn Watch : :

I’m a little bit late posting this. Alrite, more than a little bit late. I’m WAYYYYYYYYYYYYYYYYYY late.

A brilliant work on catching up with most of the English food blogs on a site titled Food Porn Watch. Yes, we food bloggers are a devious bunch to tantalize you with the temptations of wonderful cooking. Pictures galore with tons of recipes to boot.

Courtesy of Jarrett Byrnes

: : IMBB ~ Around the World in a Bowl of Rice : :

Wena : Aik! Today is the day lah!

Granny : Aiya! We have to go to market and buy the black black thing lah!

Wet Market.

Granny : Got aw kana or not?

Seller : For you, ah, auntie, one ringgit only. Young people dunno how to eat this now lah.

And this is the aw kana which is similar to black olives. The skin is black but the flesh on the inside is very dark purple. It is extremely salty and the packet that we bought came from China. For today’s IMBB, since we are going around the world, we got rice from Thailand, the olives from China and a wonderful granny previously from Penang but residing in Sarawak now. These black olives are very very salty. It is so salty that once you put them into a little jar and chuck them into the fridge, it will be good to eat for at least one year! Granny says that it’s good to eat with porridge as it gives a nice salty taste to an otherwise bland meal.

Anyway, onto cooking the fried rice with aw kana. We had it at Lok Thian about a month ago and it was delicious. So, we decided to make it at home for the IMBB hosted by chez pim.

We cut some slices of chicken. Note that it needs to be in small strips.

Heat up some oil in a wok and stir fry about 1 teaspoon of the olive as well as the chicken until it’s cook.

Throw in about 3 cups of rice. The best rice to use is those that have been cooked the night before so that most of the moisture has dried up and the rice is less wet. If there is too much moisture in the rice, the final fried rice can be soggy. Anyway, mixed the rice and press down on it to mix it with the aw kana. If the skin of the olive is still in big pieces, use the frying stick to break it up into little pieces.

An egg is added into the rice and again, mixed and stirred until the whole dish has been cooked.

As the dish looked a bit colourless, we opened a packet of cashew nuts (salty ones) and used the nuts to add some colour and flavour to the dish.

And this is how it looks like : Fried Rice with Salty Black Olives. Nice, no? Believe me, it tasted really good. And I broke my Atkins fast today with this bowl of rice. The last time I ever had a bowl of rice was 4 weeks ago. It tasted so good! Note that if one would like a more salty flavour to the dish, just add in more black olives but be careful though! It is immensely salty!

For more dishes this Sunday, check out Pim’s blog for updates!

: : IMBB ~ Around the World in a Bowl of Rice : :

Wena : Aik! Today is the day lah!

Granny : Aiya! We have to go to market and buy the black black thing lah!

Wet Market.

Granny : Got aw kana or not?

Seller : For you, ah, auntie, one ringgit only. Young people dunno how to eat this now lah.

And this is the aw kana which is similar to black olives. The skin is black but the flesh on the inside is very dark purple. It is extremely salty and the packet that we bought came from China. For today’s IMBB, since we are going around the world, we got rice from Thailand, the olives from China and a wonderful granny previously from Penang but residing in Sarawak now. These black olives are very very salty. It is so salty that once you put them into a little jar and chuck them into the fridge, it will be good to eat for at least one year! Granny says that it’s good to eat with porridge as it gives a nice salty taste to an otherwise bland meal.

Anyway, onto cooking the fried rice with aw kana. We had it at Lok Thian about a month ago and it was delicious. So, we decided to make it at home for the IMBB hosted by chez pim.

We cut some slices of chicken. Note that it needs to be in small strips.

Heat up some oil in a wok and stir fry about 1 teaspoon of the olive as well as the chicken until it’s cook.

Throw in about 3 cups of rice. The best rice to use is those that have been cooked the night before so that most of the moisture has dried up and the rice is less wet. If there is too much moisture in the rice, the final fried rice can be soggy. Anyway, mixed the rice and press down on it to mix it with the aw kana. If the skin of the olive is still in big pieces, use the frying stick to break it up into little pieces.

An egg is added into the rice and again, mixed and stirred until the whole dish has been cooked.

As the dish looked a bit colourless, we opened a packet of cashew nuts (salty ones) and used the nuts to add some colour and flavour to the dish.

And this is how it looks like : Fried Rice with Salty Black Olives. Nice, no? Believe me, it tasted really good. And I broke my Atkins fast today with this bowl of rice. The last time I ever had a bowl of rice was 4 weeks ago. It tasted so good! Note that if one would like a more salty flavour to the dish, just add in more black olives but be careful though! It is immensely salty!

For more dishes this Sunday, check out Pim’s blog for updates!