Questa è Enida

I made a mistake the other day. Hmmm… not just the other day. I actually probably make mistake every other day, if not everyday. The leftover Chinese BBQ-Style Ribs I made for the weekend supper was not something I should have converted into soup or curry. But that was the mistake.

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Well, actually I made two mistakes (plus plus ++). I turned the ribs into a soup. And then I turned the soup into a curry! Since it didn’t taste quite right as a soup – crushed cayenne pepper that would not break down even after boiling the ribs for many hours, the soy and teriyaki caremel flavor and the sweetness of Muscavado sugar – it was a recipe for disaster!

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So I cut up some vegetables (cauliflower, carrot, celery and babycorn), saute them with some shallots, garlic, ginger, curry paste as well as curry leaves. And then I poured in the ‘soup’, adding some coconut milk. Voila! Got me some Watered-down-double-boiled-Chinese-BBQ-Style-Ribs-soup-transformed-into-Vegetable-Curry kind of curry!

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I even served the WDDBCBBQSRSTIVC Curry with the Onion Paratha for supper one evening!

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The next day, I thought… ishhh, cannot lah. The curry tasted not too bad, hubby liked it, but it just didn’t sit right on my Chinmaladian tongue. You can marry a Chinese to an Indian, but you can’t force them to eat Malay food morning, noon and night. It is a recipe for disaster-er!

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So I further transformed the curry that was a soup before it became a curry, that was broiled ribs before they became a soup, into Curry Rice. That’s right! I poured the curry into my rice cooker and added three cups of Basmati rice to it! That was when things went from wrong to wronger!

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I have never been good, nor have I been lucky, with Basmati rice. I either undercook it or turn it into Basmati Porridge! And this time around, I was an underachiever who almost went under-the-table for undercooking the Basmati. What an underdog!

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I tried leaving the Curry Rice on the slow-cooking mode for 2 hours hoping that it would steam away and cook thoroughly in the process. Nope! I obviously underestimated the Basmati Rice’s capacity of turning my cooking from disastrous to dinosastrous!

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And so it was… just like I said it would have been. I was not going to throw out Chinese BBQ-Style Ribs Soup Curry Rice just because I am not a good cooker! I am a cooker with four burners, if you don’t mind me bragging! So the Chinese BBQ-Style Ribs Soup Curry Rice was then finally made into Chinese BBQ-Style Ribs Soup Curry Rice Fried Rice with Chinese cabbage and eggs.

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Or officially known as Nasi Goreng China BBQ-Gaya Sup Kari Nasi dengan Kobis Cina dan Telur (NGCBBQGSKNDKCDT). How’s that for a krazy lazy lady like me?

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