cleomy attempts to cook

Chocolate Fondant

noreply@blogger.com (cleomy) — Mon, 05 Oct 2009 13:29:00 +0000

Crème Brulèé used to be my favourite dessert but ever since I tasted Chocolate Fondant (aka Warm Chocolate Cake or Lava Cake) where it must be served warm and the middle of the risen cake is all gooey with goodness.
If you love chocolate, then you'll love this dessert.
It's very easy to make, the only drawback is you'll need an oven.
There're lots of additions to the recipie but mine is just the basic one.
This will yield 3 small fondants.
You'll need :-
- Small amount of butter and cocoa powder to wipe and dust the insides of the ramekins. Remove excess dust.
- 1/3 to 1/4 butter
- handful of good quality dark chocolates.
Both melted under a bàin marié. Mix well and allow it to cool.
- Preheat the oven to 180 degree celcius.
- Beat 1 egg & 1 yolk (I think can safely use 2 whole eggs as the volume won't be that much of a difference) with 1-2 tablespoon of sugar (don't really need it to be that sweet as the chocolates too are sweet). Whisk it until color changes with increased density.
- Pour the butter+chocolate mixture into the egg+sugar mixture and continue to whisk to incorporate mixture.
- Sieve all-purpose flour (plain flour) into mixture. Not too much, cause it'll thicken. Just about 1/2 amount of the volume of the butter. Do not whisk it but instead use a rubber spatula and fold in gently, the mixture from the bottom to the sides.
- Soup mixture into dusted ramekins halfway only. This is because like a soufflé, the fondant will rise.
- Bake it at 180 degrees for 6 minutes. Keep an eye on it. You do not want it raised to high up and cook all the insides.
- Take it out of the ramekin with a small knife / gently tap / hit the base. Careful, you'll need to do it while it's still hot from the oven.
- The chocolate fondant must be served warm. Best eaten by plunging your fork in the middle and let the goodness flow out.
- Best served with some topping of icing sugar on the fondant for color contrast and vanilla ice-cream. The hot-cold contrast increases your 'highness' while eating it.
As you can see from the photos, my first attempt wasn't that good. The fondant was cooked right through. I tot the mixture wasn't too cooked at 6 minutes, so I doubled it to 12 minutes. When it was done, it was too cooked alreadi.
My 2nd attempt was at 6 minutes, even though it still hasn't risen throughly yet. Perhaps, some baking powder?

- This blog was updated through my M1 mobile phone.

Rawa Thosai

noreply@blogger.com (cleomy) — Thu, 16 Apr 2009 14:57:00 +0000

My first rawa thosai was more than 10 years ago and I've not looked back. One of the better ones was near me hse in Msia. They're so good and was very generous with the cilantro.
The rawa thosai does not need to be fermented hence can be easily mixed and cooked almost instantly.
For my version I used green chillies, onions, grated ginger, mint and spring onions. I would have used cilantro if I could get my hands on it.
The flour mixture consists of Semonila, plain and rice flour.
Just mix them with water into a watery batter and use a flat iron cast pan to cook 'em until golden brown.
If you scrape the top while cooking, it'll be extra crispy :-)
Serve with chutney or like in my case... Curry Chicken.

- This blog was updated through my M1 mobile phone.

Oktopasta

noreply@blogger.com (cleomy) — Sun, 05 Apr 2009 14:26:00 +0000

Bought all the ingredients from Isetan Shaw @ Orchard. Cooked linguine with mushroom and served with Sesame Octopus.
The dark sauce is made from reduction of mirin and teriyaki.
Start off with chopped garlic, enoki mushrooms, deglazed with bonito flakes (the one I bought ($7) is the really thick shaved flakes, not the tissue paper thin ones).
Add the cooked linguine and let the gravy soak into the pasta.
Finish up with salt and pepper and spinach leaves (me dun like the stalks).

Granish with the teriyaki sauce on the side and seasoned sesame baby octopus ($7, the ones you can buy prepacked).

Yummy!!!

- This blog was updated through my M1 mobile phone.

Simple Steam Fish

noreply@blogger.com (cleomy) — Thu, 05 Feb 2009 11:15:00 +0000

I wanted to eat something simple, since I'm alone. It has to be healthy too.
One garoupa $3.50, ginger $0.15. Make slits on fish and julienne the ginger. Steam with soy sauce and a dash of Benedictine Dom.
Of course one can jazz it up but for a quiet evening, this will do, this will do.
Served with fried shallots rice.

- This blog was updated through my M1 mobile phone.

Creme Brulee

noreply@blogger.com (cleomy) — Mon, 08 Dec 2008 13:44:00 +0000

Very easy to make. Beat egg yolks with sugar (less sugar if dun wan so sweet). Simmer the cream, but do not let it boil (allow to cool a little).
Pour cream into the egg mixture slowly (called tampering, so u dun get scrambled eggs), add vanilla essence and strain. Pour into ramekins (or larger surface area for better results), and bake in water bath (130 degree) for about 40 mins.
Since my oven broke down, I steamed it equally with good results.

- This blog was updated through my M1 mobile phone.

Tiramitsu

noreply@blogger.com (cleomy) — Mon, 08 Dec 2008 09:48:00 +0000

I'm making it for my friends daughters 6th birthday party. It needs to be chilled overnite for best result.
The Mascoporne cheese is the most expensive item. I didn't hand whisked it this time, cause hand too tired, got an electronic hand held to do it.
Didn't make it too sweet too.
One tub of cheese is enough for one whole tray.
In order to make the cocoa powder last longer on the wet dessert, dust the bottom layer with icing sugar first.

- This blog was updated through my M1 mobile phone.

More elobrate porridge (congee)

noreply@blogger.com (cleomy) — Tue, 18 Nov 2008 02:58:00 +0000

Another congee post. Ppl who know me knows I heart porridge. My late mum introduced it to me but frankly it's not as smooth as the Cantonese smooth sticky version.
Since matey is at home, even just for a day, I decided to make lunch. The markets were all close at my neighbourhood cause it's their rest day.
I prepared Green Olive leaf, pickled turnip (green and yellow), 3 types of different eggs, salted fish, caramelised anchovies, fermented salted beancurd and fried dough fritters. Even the porridge is cooked with chicken stock and smoked herring garnished with fried shallots and high quality sesame oil.
Presented it to matey :-)

- This blog was updated through my M1 mobile phone.

Attempt on Banofee pie (cake)

noreply@blogger.com (cleomy) — Tue, 18 Nov 2008 02:52:00 +0000

cooking post. [Backdated post on 17 Nov08. An old friend wanted me to bake a chocolate cake for her daughter's birthday, so matey is helping me.
I'm experimenting with different bases: Graham crackers, ladyfingers and Tim Tam. The other layers are toffee (which I forgot to add), banana and choco whipping cream.
I'm now thinking of dunking the ladyfingers in hot choco sauce to seep in the moisture (goodness), instead of just covering the outer layer.
Now I'm figuring choco moose would be better than cream as it gives more 'bite'.
In the end I just decorated it with choco and strawberry coulis (fruit puree). I know it's flugly! No wonder Culinary chef's cannot be Pastry chef's.

- This blog was updated through my M1 mobile phone.

Lion Meatballs

noreply@blogger.com (cleomy) — Tue, 28 Oct 2008 03:24:00 +0000

(Cooking post)[Backdated post on 26Oct08]. I was inspired to cook this braised dish when I watched Martin Yan's show. I just loved braised dishes. I love Taiwan for it's braised dishes.
Overall it's pretty good, only thing is I think I need to cut the vege smaller and hold off the ginger in the meatballs.

- This blog was updated through my M1 mobile phone.

Cous Cous, Pina Colada and Creme Brulee.

noreply@blogger.com (cleomy) — Tue, 14 Oct 2008 15:41:00 +0000

(cooking post) It's been long time since I cooked. First was the 'Cous cous with Pork Rendang and steamed Brocolli'. I felt I added too much lemon zest and made it too fragrant. Covering it with just enough stock is the best way to cook it.
I had problem using me old oven. The ELCB kept on tripping after one minute of switching it on. After countless times, I decided to steam it instead of baking using an oven bath. Steam under low heat for about 30 mins with the lid half opened (or closed). Cover with plastic wrap before steaming. I used 300ml heavy cream (Bulla) with 4 egg yolks, a spoon of sugar (so not so sweet) and vallina extract (of course the real stuff is much better).
Pina Colada I made was with Pineapple juice, fresh coconut milk, white rum & agar-agar. Served with strawberries. Matey said it was too sweet and berries too sour.

- This blog was updated through my M1 mobile phone.

Mac and Cheese

noreply@blogger.com (cleomy) — Thu, 21 Aug 2008 12:47:00 +0000

i remember I had my very first Macoroni (very Cantonese) and Cheese when I was studying in Australia.
All you get is the yellowish sticky guey stuff clump in a white bowl, usually served without any vegetables at all.
I also remember eating it when I was staying at the YHA at the States, but that was so long ago. My most recent memory was about 2 weeks ago in Kenny Rogers Roast in JB. When I got home, I saw a dried packet of Mac lying in my kitchen... courtesy of my fellow Penangties from last year's marathon goodie bag. Since I'm off today (Thurs), I decided to make it at home.
The herbs and cheeses are from Jason's Market Place at Raffles Place (so happen to be there only lah).
Grapes (goes well with mac and cheese cause of the sweetness & moisture will balance out the stickyness) $2.61, Red Cheddar 150g $2.99 (I would hv gone for the Cheddar but my fav Kraft blue box wasn't on sale), Danish Blue Cheese 130g $4.87 (need some smelly socks aroma rite?), thyme 10g $1.95.
Firstly boli the Macoroni, for the sauce - make a blonde roux as the base, then add the cheeses, herbs, dry mustard powder (for heat), perhaps a dash of paprika for color (but I don't have) and seasoning.
Mix the cooked mac with the cheese sauce and serve with grapes. Simply one of the best comfort food u can have. Rated 2/5 cause by the time I ate half of it, I got really 'jelak' of the blue cheese & charbo from the mac.

- This blog was updated through my M1 mobile phone.

Long Bean Rice

noreply@blogger.com (cleomy) — Mon, 04 Aug 2008 14:14:00 +0000

Pa was suppose to come this week but he had to pull out last minute cause of his backpain. Hmmmm... I know how he feels, I have i too.

I wanted to cook food what my mum used to cook before... and once in a while, she'll make Long Bean Rice, which I really like.

You'll need to cut the long bean to about thumb length size, firm tofu, onion / garlic and dried shrimps. Mum used to add fatty pork, but I'll omit it until the end.

You need to cook 'em first to soften 'em.

Add uncooked rice.

Add fresh coconut milk (in Spore cannot really get fresh lah)... and more water to ensure the rice is cooked.

Yummy!!! but I must say, mum's one tasted better.

I marinated the fatty pork for two days before pan frying 'em.

- This blog was updated through my M1 mobile phone.

Hei Bee Hiam (Shrimp sambal)

noreply@blogger.com (cleomy) — Fri, 16 Nov 2007 14:35:00 +0000

After visiting Toast Box @ Vivocity several times, I cannot help noticing the 'Hei Bee Hiam' (Small Shrimp Sambal) that my mum used to make when I was little.

I managed to get mum to tell me how to do it (before she passed on)... and I'm sharing it with you all... (cause good things must share rite?)

I used red chillies... lots and lots of them...

Here are my aromatics... Khaffir life leaves (limau purut), Ginger torch (bunga kantan) and lemongrass (serai).

Shallots

Blend the chillies and shallots together.

Pound the soaked shrimps. Don't blend it, cause it'll be a very smooth paste (and you don't want that).

Cook with tons of oil (literally) until fragrant. Add the aromatics and sugar last (for taste and color - makes it turn dark).

Some ppl don't put the aromatics at all (then it's not nonya style). Some cook it even further until it's super, duper dry... but it's really up to you... I like it thick... not so much until like the dried floss.

But of course, there also a secret ingredient to give the extra ummppphhhhh... :)

Wanted Pan Mien but becomed Mee Hoon Kueh

noreply@blogger.com (cleomy) — Tue, 17 Jul 2007 12:17:00 +0000

I was inspired to make "mee hoon kueh" when I saw a gunny sack of ikan bilis :)

A kilo of this medium sized 'ikan bilis' is selling for $5 per kilo!!! I asked for half a kilo.

I wanted to just fry 'em but it would taste better if you clean the innards cause it can be bitter if you leave the head and dried blood (the black part)

After just slightly more than an hour.

To make the dough, I just used plain flour.

Add some water slowly and a tablespoonful of cooking oil. Make it into a dough and keep it in the fridge.

Fry the ikan bilis in warm oil... not too hot or else it'll turn dark and bitter almost immediately.

After 5 minutes. Remove it just before it start to turn slightly dark. Yum yum, very crispy.

As for the stock, I'm reusing a homemade ikan bilis that I've frozen about 2 months ago.

Slowly warm it in the pot.

Took out my 'Pan mien' (flatten noodles) noodle maker.

After several attempts the machine could not churn out the flat noodles. The dough was too soft and sticky (due to too much water), so I made mee hoon kueh instead. Since my kung-fu is not that perfect, I ended up with chunky pieces, although personally i prefer the silky smooth thin ones.

Assemble and makan time!!! Overall it's only 4/10, but beggars can be choosers rite?

Old Cucumber Soup

noreply@blogger.com (cleomy) — Fri, 01 Jun 2007 13:48:00 +0000

Need something cooling...

Old cucumber ($1.20), 1 large onion (optional), pork ribs ($4.30), red dates and wolfberries.

Boil under slow flame for about 3 hours (the longer the better).

Verdict. It's a sweet, fleshly soup. Highly recommended to calm the soul :)

Simplified Hainan Chicken Rice

noreply@blogger.com (cleomy) — Sat, 12 May 2007 10:08:00 +0000

It's good to be back... First of all, allow me to apologise for the lack of updates. I've been 'busy' hahaha... ok ok... Monday's Day is tomorrow (May 13th 2007) and I tot of dedicating this post to my mum (although chicken rice isn't her favourite dish - oh well, Mum, I'll cook something delicious for you one day ok!)

I had 1/2 chicken sitting in the freezer for about two weeks liao, and I had the urge to cook chicken rice after watching crashtestkitchen podcast. Mine too isn't the best method but I did it just out of what I had in the fridge. Total time was about slightly an hour.

I'll start off with the stock (used to boil the chicken first). Here are onions, garlics, lemon grass and sprigs of spring onions.

Half chicken left to defroze in the fridge for about six hours.

Dump all into half-pot filled with boiling water and let it to simmer under low heat for about 20 mins. Add salt to taste. At this point of time, there are some ppl who add rice into the stock and make it a pot of chicken rice. I had this 'style' when I was little. It much easier but then... the rice would have some 'raw chicken aroma' that some ppl might disagree.

As for the chillies sauce (can't eat chicken rice without the chillies rite?) - I got some Thai basil, garlic, shallots, lime and red pipping hot chillies.

Pound all in the pestle and mortar. After 10 mins I think of being a good neighbour myself *ahem*, so I decided to stop (as my ass neighbour woke me up earlier by dragging this table several times during my 3:30pm ~~beauty sleep~~ nap).

Add 'em into the blender and some sugar. After 7 seconds, all is done... it's as good as...

Ayamas Chillies Sauce (my all time favourite). I got this when I was in KL Sentral... RM2.40 per bottle... expensive but it's goooooooooooooooooooooooooooooood.

As for the chicken... after 20 mins, remove it and place it in ice cold water to stop the cooking and also to make the chicken shinner (betul punya lah)

I ain't got ginger, so I used my pickled ginger (which I made ages ago).

I've added the ginger (washed to remove all the vinegary taste), garlic and the chicken stock (boiled earlier) to the rice... to make the chicken rice.

Closer inspection... after 20 mins... all is done :)

Assembly time (I usually don't assemble if I don't eat with me mate but I think since it's for Mother's Day... it's worth the effort.)

Dark soy and the chillies were great company. Add some sesame oil to the chicken too to bring out the aroma.

Verdict: I give it 8.5/10 :P (perasaan ke?) overall the chillie was very good... the basil did it's job beautifully and the chicken was smooth and rice was very aromatic (despite using the pickled ginger).

Finish it with a bowl of hot chicken soup :)

Happy Mother's Day!!!

Sorry for not posting

noreply@blogger.com (cleomy) — Mon, 09 Apr 2007 07:32:00 +0000

The main reason why there's no foodie post is because I lend my dad my digital camera hence I can't take any shots... or you don't want any pictures and just read, read, read? I thought so :)

So dun worry, just a few more months before I get it back... then I promise I'll continue again.

PS. My O2 Atom camera sucks (like you didn't know)... so I rather not.

Dinner for Mate's Cousin from OZ!

noreply@blogger.com (cleomy) — Fri, 23 Feb 2007 12:05:00 +0000

The actual event took place in Feb last month, just before CNY. Below are some of the dishes that I cooked but did not necessarily served 'em all in that order.

To make bird nest dessert for my mates - only for her since she bought all the expensive strands with her own money.

Some rock sugar

Soak the birdnest in 2 hours with warm water and another 2 in cold water.

Double boil it for 6 hours.

Next is my first attempt at Xiao Long Pau.

Spring onions, lot's of pig hock (legs), chicken wing and star anise.

The fattier the pork the better, cause we need all the collagen we can get.

I decided to add some kelp to help with the taste.

About a cup of chinese cooking wine - shao hsing

Add all together and boil for about 3 hours

Really boil it under high flame and remove the scum that floats

This is how it looked like after 3 hours

Strain everything

This is what you really want... the good old stock

Remove all the excess fat that floats

This is what you don't want - the fat that floats... for the fat that's inside the stock... well there's nothing we can do... rite?

Let it cool and put into the fridge to let it set. With the natural gelatin, it'll become aspic.

Next is Char Siu Pau and Tau Sar Pau.

Chopped some char siu, garlic and shallots

I'm using the sweet sauce to cook with it (when I bought the char siu)

With some parsley and spring onion & pepper, cook it under medium/low heat for about 15 mins or until it becomes thick and guey. I've also added a few tablespoon full of sugar to make it sweeter... this is because the dough will be quite tasteless and the filling will make it up.

As for the tau sar (red bean), I've boiled several cups water with sugar and pandan leaf. Add the red bean (I've soaked 'em overnite so it's easier to cook). Boil for about an hour.

Strain the red bean and I've blend it into a paste.

Sorry, I didn't show you how to wrap the pau, but I guess you'll know how to do it. Wrapped with some tracing paper underneath.

Actually, this is the pic of the pau that I've made about a few days ago. The filling contains curry chicken (from the Yeo's can). I guess I steamed it too long, cause it leaked!

Next, the assembly of the Xiao Long Pau.

The filling contains minced meat, shallots, ginger, garlic, white pepper and oyster sauce

This is how the aspic looked like after it has set in the fridge

Put the marinated meat and a cube of aspic into the flatten dough

Twist and turn to form xiao long pau.
To be frank, it was a total failure as the dough was tough & chewy. Most of the 'soup' from the pau leaked out too. I'm not too sure what went wrong. I think one major factor was the way I 'folded' it.

Since the xiao long pau was a total failure, I decided to use the filling and make 'sui kau'. So I added some water chestnut and bought the 'sui kau' skin wrapper. Wrapped it and put some flour so it won't stick. However, on the day of cooking, it did stick cause the the condensation caused from the plastic wrap. I had to remove it carefully and cooked it in the aspic as the soup base.

This is the actual pau's made with the char siu and tau sar fillings.

I decided to cook Bak Kut Teh at the very last minute. Used two sachets of A1 BKT with some red dates, wolfberry, pork and lots of loveeeeeee. Of course that includes oyster sauce, mushrooms, garlic bulb and dark soy.

BKT served in claypot with some parsley and spring onion.

Eventually after 5 days of preparation, this is the result. I was told that this was the best meal they had in Singapore... paiseh lah... :P

Salted steam pork with rice... my style

noreply@blogger.com (cleomy) — Mon, 15 Jan 2007 14:44:00 +0000

Looks like there's lots of 'my style' going around. In most cases, lots of ppl (incl me) dun cook at home after work, cause it's just too tiring/lazy/fcuking continuation of chinese/korean/japanese serials is alreadi starting the moment I open my front gate/lazy to clean kitchen... so whatever the reason, we rarely cook. Well this is one time where I cook dinner after I got home... but frankly I prepared it the nite before.

Some minced pork with ginger and garlic. That's all. Marinated overnite.

The next day, mix it all with some oyster sauce. ( I should have put it in yday but I forgot)

I wanted to layer it but no money to buy the expensive 'round thing', so I used luncheon meat tin

The bottom layer, just add some cooked rice

Layer it with some meatball meat

Add rice and the final layer, add the marinated meat again

Steam 'em with the 'roundTin'

Before serving, add some mushroom on top (Japanese cendawan) and let it steam for another minute

Fry some salt fish while the rice is steaming

Garnish with some coriander

Can you see the green meaty layer somewhere at the bottom?

Top view... sorry my coriander is 'dead'... about 3 days old already.

Verdict? The salted fish certainly added more character to the steam meat and mushrooms. I kinda like this dish now :P

I must have made dozen meatballs

noreply@blogger.com (cleomy) — Mon, 15 Jan 2007 14:42:00 +0000

I don't know what is it about balls that I like... I like fish ball (my fav), meat balls, sotong balls and all others... All of a sudden I had the mood to make some, so here goes again...

Parsley, Spring onions, ginger, onion, garlic and minced meat

Mix all (with some sesame oil, pepper and salt) and keep it overnite.

The next day (today), stir it all up with some cornflour... to bind it.

Jamie Oliver will fry 'em in olive oil but in this part of the world.. evoo (extra virgin olive oil) is as expensive as gold... so I used plain oil 'cooking oil'... whatever that is.

Smelly suckly beef

noreply@blogger.com (cleomy) — Sun, 14 Jan 2007 14:23:00 +0000

I had some beef marinating in the same yogurt mix used for the grilled fish. So I tot of eating beef as my mate wasn't around (my mate dun eat beef).

First, I removed the pea shells.

Wanted to make a potato salad presentation, so I used a cookie maker

Been marinating for about 8 hours

Pat it dry using a kitchen towel, else it'll just burn on the pan

This is where all the things went wrong. I used petai in the sauce (cause I had leftovers).

And some remainder of the Mabuk Porky sauce.

Grilled the beef using a very hot pan

Turn it over after 30 seconds

Nice cross markings on me tender beef.

Unfortunately my camera ran out of juice, so I had to use my pda phone - as you can see the quality... it's pretty lousy & so is the food. I should't have put the petai inside... it's really baddddd - bad combination, but the beef is pretty good :)

Inspired from Ana Mandara Martini.

noreply@blogger.com (cleomy) — Sun, 14 Jan 2007 11:50:00 +0000

I'm lonely... so lonely that I thought of my honeymoon sometime back. I could still remember on the eve, before my mate and I left San Francisco, we dined at Ana Mandara (a French Vietnamese) restaurant.

My mate ordered the 'Ana Mandara Martini'. I could still remember the fragrant lemon grass and the bitter aftertaste from the lime. Here's my version of it...

Lime juice, limau purut leaves, lime and lemongrass.

Slice the khaffir lime leaves and lemon grass finely

Add 'em all into a glass and mull 'em

Got a new bottle of my fav brand of vodka... Smirnoff Vodka.

I wanted to filter it but I think that the floating bits add more character to the drink. Even Ana Mandara didn't filter it, there were still bits floating in it.

Serve it with a stick of lemongrass... of course if you have a martini glass, it's even better. Verdict: It's fabulous... bring back good memories.

Mabuk porky stew

noreply@blogger.com (cleomy) — Fri, 12 Jan 2007 15:33:00 +0000

Had some pork lion, so I thought of stewing it... for dinner

The nite before... tomato and chillie sauce, wash-ter-shire sauce, garlic and pork loin (fillet would be better, but it's expensive... get the biggest cut you can, cause the meat will shrink)

Mix all (incl pepper) and leave it overnite

The next day (sat), I needed to make some mash, so boil some potatoes. I always cut it into quarters cause it's faster to cook and the skin provides more fiber

I had some frozen evaporated milk. Good as new :)

Mix the hot potatoes, milk, butter, spring onions and parsley together

Mash 'em... I used a fork, cause I don't have a masher

For added kick, I added some wholegrain mustard (it'll be a bit sour)

For vege, I just boil some broccoli in salted water (well actually it's the same water I used to boil the potatoes... u know lah, water and electricity is expensive here).

Take out the pork marinade and dump it into the pot. For the stewing process, I used my all time fav malt... Guinness Stout... the whole can.

Add in some other vege into the pot if you have 'em

A bit of honey is good to ease the bitterness from the stout

I ended putting in a full tablespoon. Honey will also help it to thicken

After an hour and the half on low flame. Yes, it's that long

Cut the meat and serve the thick bitter sweet gravy on the side.

Damn... it's sooooo goooood I must say!!!

Popped in "Walk the line" dvd while trying not to get drunk from the pork stew :P

Grilled Fish & smelly mouth

noreply@blogger.com (cleomy) — Fri, 12 Jan 2007 15:23:00 +0000

Went to the market in the morning and bought a pair of fish for lunch. Since it has been raining day in and out (rather cold), I thought I'll grill the fishes to make myself warmer :P Hahahaha

Yogurt, two kembung fish, chillies and ginger.

Pound the chillies and ginger, and squeeze an orange in (I prefer it over lemon)

Pound until fine

Prepare the fish

Mix in the yogurt

Dump it all in the bag and marinate it for a few hours

In the mean time, I got hold of some petai and since my mate wasn't around, I can cook it. Cause my mate hates petai.

I prefer to half the petai rather than whole. Cut all the other ingredients too

Before I cook the petai, I need start the fire to grill the fish, hence the tiles to place the griller. This is absolutely necessary as the walls (and floors) in Spore are super thin. Dun believe me? Ask any Sporean if they can here their neighbors walk or talk.

There the small griller. I got this from Msia.

Piled it up with some firestarters (just like back in the old days during camping time)

Firestarters... but back in my camping time, we used kerosene/petrol... cause it's more fun hahahaha

After 15 mins, all I got was smoke... lot's of smoke!!! and no fire

Look how pethatic, where I'm grilling it. No real bbq pit or outdoors, cause we live in a small flat, so I got to utilise all the space. Cause it was done indoors, I had to use a fan to blow the smoke out the window. You can just imagine how it looks like from outside... my neighbours must be complaining already.

Since the fireburner wasn't working, I had to switch to plan B. Use the gas stove to heat the charcoals

Burn!!! Burn I say!!!

Now I have a small flame going :)

There goes the fishes on the slow burning coals

While the fishes are grilling, it's time to cook the petai. Fry the ikan bilis first until crisp and put it aside. Next are the onions and curry leaves

When onions are 80% brown, in goes the chillies and garlic

Then the petai

Finish it with the fried ikan bilis

After 20 mins

After 35 mins... it's done

Served with brown rice and homemade sambal belachan

Yum Yum Yummy!!!

Strawberry lassi

noreply@blogger.com (cleomy) — Wed, 10 Jan 2007 13:57:00 +0000

I'm always a big fan of 'tairu' and I got hold of some strawberries, and thought I'll make a refreshing drink.

Strawberries $5, the wine bottle is actually ~~simple~~ complex syrup (sugar dissolved in water infused with some spices for aroma), any yogurt will do and ice.

Chop the berries into fine slices

Add the all natural yogurt

I didn't want to blend it into a smooth paste, so I mulled it with my mallet.

Do add some of the syrup to offset the sourness of the berries. Great as a supper drink.