: : Mum-Mum : : Eat-Eat : :

: : Kuching Fest Part V : :

I have a confession to make. I have a soft spot for tau foo fa. *sheepish grin*

‘Hi! Back again? Came back everydah lah!’ That’s how bad it got : the lady manning the stall recognize me at Kuching Fest this evening. Bought some tau foo fa and leng chee kang for Granny and Uncle Cyril. The tau foo fa (soya bean jelly?) is extremely smooth. So far, the best I’ve had in Kuching. Unfortunately, this couple does not have a stall anywhere in Kuching. They only have the stall until 17 Aug when the fest is over. Sigh. Then again, they will also be opening a stall during the Moon Cake Festival along Carpenter Street.

I also brought back some Thai Dessert for Granny. This is water chestnut in coconut milk. *Dreamy sigh*. Will always have one if I’m having dinner/lunch at the Lok Thian restaurant. Very cooling. The water chestnut is first coated with tapioca flour and then cooked in water. Red food coloring and sugar is then added. Put it into a bowl and add some coconut milk. Lastly, top it with ice shavings. Yum!

Tenichi, the Lok Thian Japanese restaurant, had a modest booth at the Kuching Fest. Shown here are some of the sushi available and not that expensive either. But, didn’t buy any as the Lunch Set is a better deal AND you get aircon when you go to eat at the restaurant.

Wade!!! (Did I get the spelling right? If not, let me know. Thanx.) Ohhh! Nice nice Indian kuih. Famous one is the Indian lady selling it at Kenyalang Park from 10 am onwards. It’s SO delicious.

Some pics of roasted pork and roast chicken. 🙂 Okay, an obvious non-halal dish. For non-Muslims, looks good. Crispy skin and all. 🙂

Am not sure why they call this Taiwan sausages. Looks suspicious like the Western pork sausages. Hmm… didn’t buy any. Looks too greasy but a lot of people were at the stall. From the notice, looks like some were spicy and some were not. Maybe will try it one day.

That’s all for now! Last part of Kuching Fest will be posted tomorrow! Note that Kuching Fest ends on 17 August.

: : A Tale of Childhood Days : :

Flashback of a 13 year old gal of incident at a coffee shop.

It began with lunch with Mum, sis, Auntie Maria and Yzara. Was at an air-con coffee shop called Supreme’s.

And all was well once more as laughter started ringing throughout the coffeeshop.

: : Kuching Fest Part IV : :

Just found out that cousin Lolly is getting dinner inspiration from this blog. LOL! Well done on the mee sua! Here are some more pics of Kuching Fest that will ‘inspire’ you. 🙂

Steamed chicken for chicken rice! Actually, this is one of the easiest Chinese dishes to do. Even the rice is easy to do. Need to get some sort of perforated tray (tray with holes lah) that can fit the rice pot. Put the rice with water into the rice pot. Then put the tray on top. Place some pieces of chicken (must rub with salt and pepper first) and some spring onions. Close the rice cooker lid and turn it on. This method can only be done with the conventional rice cooker.

If you do not want to do it this way, can also prepare the rice and chicken separately. It’s easier to prepare the chicken rice using a rice cooker but it can also be done just as easily in a microwave oven. Add in some chicken stock with the water and rice. Can use cubes or bottled Maggi chicken stock. However, D’d go easy on this so don’t put too much. for a bowl of rice, think 1/4 stock cube/1 tablespoon of Maggi chicken stock will do.

As for the chicken, there is always the option of boiling it. 🙂 Easier than steaming. Then again, it’s everyone’s taste.

Popiah is actually fresh springrolls/eggrolls. Usually made fresh for the day to sell. The filling is cook but not the skin. 🙂 Not sure how to make the skin though. Anyone care to donate a recipe? 🙂

Ingredients for Kueh Chap : piggy parts. Shown are the skin, the intestines, cartilage, liver. It’s an acquired taste for the beginner. Gourmet parts, wot? :p LOL!

🙂 Ingredients for ais kacang @ iced peanut drinks. What I wouldn’t give for one right now. So bloody hot tonight. Stupid haze has started in Kuching. Even the sun is starting to look blur. Sigh. Anyway, back to ice kacang, you can pick and choose the ingredients. Again, an easy drink to do. It’s just ice shavings with fruit, jelly, evaporated milk, a few drops of Grenaldine and gula melaka. Gula melaka can also be substituted with brown sugar. As for evaporated milk, can substitute it with coconut milk. 🙂

Ingredients for Lui Cha which is a vegetarian dish. I’ve never eaten it myself but some friends like it. Looks good so I took some photos. Think it’s called Lui Cha. Can’t remember. If I’m not correct, please do let me know. Thanks.

Well, that’s all for now. 🙂 Another two more posts to finish all the photos of Kuching Fest. 🙂

: : Kuching Fest Part III : :

Well, continuining on with the Kuching Food Fest saga. Running a bit late but that’s what one gets being in standby all the time. Sigh.

Looks darn good, doesn’t it? Famous char kueh. This version was salty but there are some that are sweet. Spicy ones are also available. Main ingredient for char kueh is yam. Egg and the preserved ang tho adds flavour. Can eat one portion as a meal. 🙂

Brings back memories of the fragrant smell of chicken and beef satay being barbequed, eh? 🙂 When I first ordered, it was from one of the stalls facing F&N and Pepsi stalls. Chicken satay and peanut sauce tasted a bit sour. Threw it away as didn’t want to have the risk of having food poisoning. Found a better stall just a few doors down of Sugarbun booth. Now this one tasted a lot better.

Think the sign said ‘Ichiban’? Not sure what is the correct word in Japanese. Next time must write it down. :p It’s known as the Japanese pancake but filled with vegetables and thousand island sauce. Tasted good, surprisingly. Will definitely order it again. I remember seeing a lot of cabbage (plain and purple) and cucumber inside the batter before being smothered with the thousand island sauce.

Ohhhhh! Roasted quail! Such tender meat. Succulent. Oh oh oh! How to describe? Sad to say, I didn’t buy it. 🙁 Gotta have to get it for Granny tomorrow for dinner time.

Fruittie tuttie rojak! What is rojak? Just an extremely sweet-sour sauce that is thick and BLACK. Well, more like DARK BROWNISH BLACK but stilll BLACK. Interesting flavour. You’d have to try it for yourself. Not the same as Indian Rojak which has a different taste altogether but still as tasty.

Now, I wonder whether some friends who are holidaying in France are starting to feel HUNGRY! LOL! Must tell me how the nasi lemak do went!

Ciao guys!

: : Some More Food Blogs : :

Another food blogger has started posting up pics on food. This time from Melaka.

Bingbing’s Hunger : aptly named if u ask me.

Nice pics.

His pal, vampirem also is a food blogger but the pics seem to be the same for both sites. Not sure who owns the pics.

On another note, am still waiting for shahrizal to start his on places to eat in KL. :p

🙂

: : Sick : :

First, ash. Then meesh. Followed by jikon. Now me. Sigh. Being sick is no fun. Wonder who is next?

Still, had to drag myself to work to work in the morning. Too many things to do and so little time. Amazing what Clarinase will do to you. Pill is still too bloody big.

Anyway, highlight of the day was getting out of a very cold office. Went down to Expert Food Court, Tabuan Jaya, for lunch.

Had a bowl of excellent mee sua. Had a touch of Chinese Red Wine added in for taste. A FooChow dish, it is extremely easy to do. It’s actually chicken soup with the red wine added in. That’s all. Easy, isn’t it? No fancy cooking here. Only problem is getting the noodle. Should use the white opaque ones and not to be confused with bee hoon (semi-transparent) and tang hoon (transparent). The mee for mee sua is softer than bee hoon or tang hoon.

Dinner was a nice bowl of chicken noodle soup. So what if it did come from a Knorr packet? It’s still tasty. Memories of childhood days of chicken noodle soup and ABC soup. Yum.

So, I’m off to recuperate. Ciao!