: : 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 : Eh! What day?
Wena : Neh! Cook the fried rice 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 : Got! Last packet!
Granny : Old or not ah?
Seller : No lah! Not that old lah. Still ok one.
Granny : How much?
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 : Eh! What day?
Wena : Neh! Cook the fried rice 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 : Got! Last packet!
Granny : Old or not ah?
Seller : No lah! Not that old lah. Still ok one.
Granny : How much?
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!
: : Homecook Egg Dish : :
After 3 weeks of not being able to connect on to streamyx, I got on for about 15 minutes and then it went berserk. So now, am back to using my trusty old Jaring account. The inside word is that Telekom Kuching knows what is the problem in the Tabuan Jaya area but does not do anything about it. Stupid. And Telekom being an IPO company. Not to mention people who like to ‘work’ from the canteen rather than at their desk. Telekom Malaysia likes to brag that their broadband services are cheaper compared to most countries. What they fail to mention is what you pay is what you get. Bah!
Anyway, here is a great homecook dish. I’m sure some of you would recognize it.
Beat up 2 eggs. Add some pork, salt and pepper into it as well as a splash of water. Then steam it until it is cook. And voila! We have a delicious steam egg dish with meat inside. Some people would like small pieces of salted vegetables into the dish and of course, more meat than what is shown here. Goes extremely well with rice and is one of my favourite childhood dishes. Very easy to made.
This is how it looks like inside. Other than pork, one can substitute the meat with minced chicken or minced prawn. Not sure whether it would go well with mince beef or mince lamb though. Anyway, this was my lunch dish on Friday last week, I think.