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Posts Tagged ‘Food’

Miloneum

I actually did look, one night, for something to drink other than coffee. But I wasn’t going to crawl into Mom’s kitchen cabinet, for the fear of finding more drinks other than coffee. Not that I mind other drinks. Hehe. Chai, perhaps?

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Lo and behold, the very next evening, Mom recalled that she had some hot chocolate powder in her storage. I guess she could smell that I was thirsty for something more. Something else.

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Yes, ladies, gentlemen and you too, Jimmy… my Mom (mother-in-law) had a jar of chocolate-malt drink mix she had been keeping since 2006. For me, alright! Maybe I should have gone crawling into her kitchen cabinet.

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It was MILO! Four miloneums old. But hey, I am still alive.

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Pirates of The Karipuley

Before you get the glimpse of what catch I brought home today, I would like you to chant along with me this pirate of the Studio Jalan Ampas’ song. Three, four! Hit it Bang Ramlee!

 

Hoi hoi ya hoi, hoi hoi ya hoi
hoi hoi ya hoi ya hoi hoi ya hoi ya hoi
Hoi hoi ya hoi, hoi hoi ya hoi
hoi hoi ya hoi ya hoi hoi ya hoi ya hoi

 

Hoi hoi ya hoi kita semua gembiraaa
hoi hoiiiyyyaaa pulang dapat hartaaa
uwang berrrjuta, intan perrrmata!

 

Mari kita lekas ke guaaa
bawa harta semuaaa
jangan lah tunggu lama-lamaaa
simpanlah segeraaa

 

Hoi hoi ya hoi kita semua gembiraaa
hoi hoiiiyyyaaa pulang dapat hartaaa
uwang berrrjuta intan perrrmata
uwang berrrjuta intan perrrmata
uwang berrrjuta intan perrrmata
uwang berrrjuta intan perrrmata

 

Hoi hoi ya hoi… hoi ya hoi ya hoi ya hoi!

 

 

Now feast your eyes, people! Mmmuuuaaaahahahahahahahahahahahahaaa! *ketawa ala lanun adalah disarankan*

 

          

 

Sing along now…

 

Muahahahahahahahahahahahahahahahahahahahahahahahahahahahaaaa! *tak abis lagi ketawa lanun nih sangat puashati malah lebih daripada itu*

 

 

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Black Magic

Of all the fresh vegetables that look fresh, aubergines or eggplants always look the freshest in my eyes. I am almost always drawn to them when I do grocery shopping but I am almost always drawn away again as I have not many ideas of what to do with them. I have cooked them in various curries, I’ve seen Bibik stir-frying them with tomato ketchup and sweet chili sauce, I still ooh’ed and aah’ed about the Aubergine Cooked with Shrimp Paste dish I had at Aroi Dee (Palm Garden IOI) on KaCher’s birthday lunch last year, and I have also tried them plainly blanched and eaten with sambal. But the most I would cook this vegetable is probably once a year. That’s it. I am not worried though, they don’t hatch.

“Oval or elongated oval-shaped and black-skinned cultivars include Harris Special Hibush, Burpee Hybrid, Black Magic, Classic, Dusky, and Black Beauty.” (Wikipedia: Eggplant). Tale be told, eggplants were among witches’ favorite vegetables as they were believed to protect one witch against another’s spell. I know all this, indeed. I am a witch and I spell well. Thanks Spellchecker!

This witch of yours, nevertheless, went and got herself not one – greedy ole witch – but two big Black Magic eggplants last week. Doubled the greed as I had no idea what to make out of them when my hands just swept the two purple bells into my broom-bag. Today, a week later, looking as fresh as I first laid my eyes on ’em… the aubergines finally came out of the fridge and into my oven as Crabbergines, an addition to Enida’s own Krazy Lazy Recipes. True to its name, the two main features of this recipe are crab and aubergine.

They look like chocolate chips cookies, don’t they? Me Monchies were ecstatic when they thought they were getting cookies for lunch! Muahahahahaha! There is no way witchy Mommy would ever in a million witchy years be that fun and cool. Please be informed that me Monchies are big fans of neither aubergine nor crab meat. But it turned out to be a hit finger-food as they taste pretty much like fishsticks or fish fingers.

For a krazy lazy witch Mommy like me, deep-frying is a hard work. So instead of deep or pan frying these mini patties or nuggets, I baked them. There are only two main ingredients: crab meat and aubergines. Or did I write that already?

I found this ‘sausage’ of crabsticks at Aliye Perusa today which I thought was a very good idea (when sliced – as in the picture below – it is ready for a crab burger).

I dumped both the eggplant and crab meat into the food-processor to have them lightly ground adding 1 egg, 4 tablespoons of all-purpose flour, a pinch of salt, and 2 tablespoons of olive oil in the process. I then rolled the mixture into a ping-pong ball at a time and flattened each on a baking sheet lined with a baking paper. I then dumped the patties into the oven to bake for 45 minutes at 180°C. I truly enjoyed today’s dumping activities. La didi didi, life is good… la dida dida, lazy mood.

The black pieces are the skin as I purposely threw the eggplant into the food processor unpeeled (for fiber). The aubergine ‘meat’ became soft when cooked, the skin turned out thin and not chewy at all. Tastewise… they actually reminded me of the Thai Fish Cake appetizers I used to devour at the restaurant right across from Ace Hardware Store, Ikano Power Center, called Absolute Thai(?) They are also good at “Basil”, a Thai place in Bangsar Village where my best friend and I had lunch  not very very very long long long ago. (Chin, it’s not the antarabangsat one loh!)

Honestly, I was very tempted to put some megahot chilies in the mix while it was processing. But I then realized that it was no fun watching a husband and two monchies smoking away at the dining table from the heat. The fire extinguisher would be too much of an effort and it would be way too messy for my own good. It was supposed to be an easy-n-lazy day anyway. So, I settled with Thai Chili Sauce dip which had no trace of heat whatsochiliever. We had Crabbergines with some leftover Egg Noodles in Beef Soup for lunch.

So there went my Crabby Krazy Lazy Saturday!

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I Kan Fishy

Though I love to eat, I don’t normally disclose what really whets my appetite – for the fear of revealing too much about my deeper self, my inner desire, my intimate lust. After all, “We are what we eat”, are we not? I have heard about some freaks people who claim that they can tell how good one is in bed just by what one eats. Oh yeah! So, to cut the carrot short, I won’t pretend to be surprised if they can rate my performance by the brand of meehoon (rice noodle) I have in my pantry! Rate all they want, I won’t wound their stomach or get angry. I promise.

 

But then, let me just quote Edrick’s latest favorite expression to show you what I think about my fear of revealing too much, “Oh foooeeeyyy!”

 

There is an adage in Bahasa Malaysia:

“Kalau takut dilambung ombak, jangan berumah di tepi pantai.”

(It literally means, that if you are afraid of being thrown about by waves, do not build your home on a shore.)

 

To this blog of mine, where I house my stories and my thoughts, the web is an unimaginably big ocean. And unfortunately fortunately to my limited knowledge, I am the only subject known to me well. No, not just well. I know me best. I know me the wellest! Therefore, my front door is where the water is and I am testing it all the time when I write about myself. I don’t just write. I reveal. I open myself up to your judgement. But then, judge all you want. Criticize to your heart’s content. I know I’ll bypass all your judgement and criticism with a byword: “If you be yourself, no one can tell you you’re doing it wrongly.”

 

Anyway, it wasn’t a part of my plan to sound philosophical today. I was going to show you this:

 

 

 

Oh yeah, if this is any indication of what I like and what I’m like… I like it hot, baby. And I am like… ooohhh hot hot hot!

 

Since I had run out of the liquid Vietnamese Mắm Tép, yesterday I finally opened the block of Malaysian belacan I successfully smuggled through Domodedovo Airport in November. Two months and 60 degrees Celcius later, my mind just could not shake the craving off. I was on a mission to stink the whole house. I started with the sambal. As a preventative measure against poison-gas emission, and for preservation, I cut it up in cubes, store them in a glass container and into the freezer it went. Such dangerous item this belacan is, it has to be handled with care. This is how the belacan cubes look now, frozen, ready for my Sambal Belacan.

 

 

 

Oh yeah, the stinkier the better!

 

(Oh, just remembered that I haven’t labeled the jar. I hope Mr. Johnson wouldn’t mistake them as chocolates – as I don’t normally keep chocolates in the freezer. And that is because I have a much bigger and more powerful freezer in the backyard! It’s a solar-powered seasonal -25°Celcius open freezer.)

 

And here’s the whole dish for you to judge me by:

 

 

Yes, the gold/silver dead object you see on my plate is the tail of a very unlucky fish. I bought a Russian (lightly) salted dried fish last week in the hope that it would taste similar to the Malaysian Ikan Masin/Kering. Fish is fish and salt is salt you know. Salt is salty and fish is… uh, fishy. How wrong can one go? In Sakhalin, Vladivostok or Moscow, what’s fishy will smell. You can dry ’em, you can smother tomato sauce all over ’em, you can hide ’em, you can can ’em, and you can even can’t ’em if you can. A fishy affair, though has nothing to do with fish, will inescapably smell.

 

Well, back to the fish. The verdict is… “Pretty Darn Close”! I had a tough time, however, trying to gut the fish. It’s tough enough doing it when the fish is fresh. Tougher when it’s tough. But I am not complaining. What I did was, I basically just cut the whole middle section out with a pair of kitchen scissors. (I know I am grossing you wayyy out, Neil!)

 

The fish tastes like a cross between a salted dried and a fermented fish (pekasam), though the meat is a bit harder and firmer than the real McCoy. I suppose I can, for next time, fry the poor fish and then soak it in lime juice with some chopped shallots and chilies for a good half day or so. See if I can restrain myself that long. Or will I go all soft, fermented and as fishy as a fishy affair can be. We’ll see.

 

All said and revealed, and after all the discursive paragraphs above, here’s what I originally had in mind for this post:

 

 

 

When I was a little girl, I remember, my Mom used to do this everytime she made sambal with her Lesung Batu. I now call it Nasi Lesung. While she never had a name for this special ‘dish’, the intention was clear. To clean the lesung, and not to waste any remaining sambal sticking to it. She would put a scoop or two of just-cooked rice into the mortar and gently rub the pestle around, ‘cleaning’ the lesung in the process by mixing the rice with the sambal. There is this distinctively fresh taste to the mix, so to speak.

 

And this, ladies, gentlemen and notsogentlemen… is to die for. I am not equipped with a term in any languages I speak to explain why this is worth flying 8157km home for (or driving around in a city of close to 15m people looking for sambal-material megahot chilies for). So I won’t waste my your time trying to cook up any description. Well, maybe it is just my excuse to cut this short, so I can run downstairs to enjoy my cucumber sticks with sambal dip-dip lunch. It’s for you to judge.

 

Judge away!

 

 

 

 

 

Postlude:

By the way, if you ask me what my favorite cooking smell is, my answer will be:

 

 

Freshwater fish (in this picture it is Trout) rubbed with salt and turmeric powder, fried on a woodfire stove. What can beat that? Signing off, a homesick kampung girl having a fishy affair in her kitchen in a mega city of Moscow. I kan fishy!

 

Glossary for Neil:

ikan = fish
I kan fishy? = Aren’t I fishy?

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Laksa-Love For 2010

The plan was to have lunch at Daikon Restaurant on Prospekt Mira on my birthday. But the road was too icy and the CRV’s skating skill is no better than mine. Yes, I am making an excuse and indirectly saying that I am not meant to skate. I got scolded by my mother-in-law yesterday for the ‘spill’ and for the cheap stunt to change my surname from Johnson to Jolie. Thanks Mom for calling all the way from Arizona to ask me to hang on to your son or a snow-shovel or something. I know now how much you love me. Heeeeeee!

 

So this Daikon Restaurant – on Prospekt Mira, building number fourteen – serves Asian cuisines ranging from Vietnamese to Indonesian, including Singaporean but skipping Malaysian. Oh well! Big deal. Though the snow piled up to about 15 inches today alone, the CRV managed to skid and skate us to Prospekt Mira for a late lunch/early New Year’s Eve supper. And we’re happy to announce that this will be a family tradition from now on: Turkey Dinner on Xmas Eve, and Asian Dinner on New Year’s.

 

 

 

Kitreena was almost screaming in delight when she saw Kway Teow on the menu. She’s definitely more Asian than what she gives herself credit for – she could tell that it was a dry kway teow (wide fettuccini-like rice noodle) and not the fresh-made like what we can get in Malaysia or Canada (at T&T Mall in Calgary). And when she saw the Indonesian dish selection available at Daikon, she whispered to me, “I miss Bibik, Mom.” I am definitely going to write to Bibik about Sayur Asem and Sambal Bajak she can get at this restaurant!

 

Be, though, was hoping for some good plain ole Fried Singapore Meehoon like what we used to devour, drool over, ordered for take-away and fight over (and about) in Perth, particularly what we used to get from that little restaurant on Doric Street, Scarborough. So he asked for Singaporean Noodle, but So’on Goreng (so’on = mung bean noodle) was what he got. Well, better than that noodle that would wound his stomach and get angry!

 

 

 

 

Me? Oh I was just happy to see this…

 

 

 

Well, the menu says it is a BIG portion of spicy soup, blah blah blah and udon for its noodle. Big, I believe, is very subjective. Especially if it is meant for the supermodel-cut Russian babes whose legs are the size of my upperarms. The strand of noodle you see in the picture is one of the five I had in that  bowl – together with two BIG shrimps, one BIG bak choy leaf and two BIG pieces of unidentified objects that tasted like chicken. The kuah (soup) was actually quite tasty. Better than Singaporean Laksa kuah at Secret Recipes. Oh, I didn’t say that!

 

The highlight of our New Year’s Eve’s late lunch/early supper, however, was this…

 

 

Happy 2010 to the people I love.
And yes, that’s YOU!

 

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I mast say to know like this Tai Wan Xin Zhu Rice Noodles very mouch espfcially becourse althought it’s not easy break or bumt, it’s not abzorb the souce and spise I putt in with it. I apriciative that it won’t wound my stomach, and I was very worrie it’s going to get angry when it’s hungry like that Mr. McGee don’t make me angry. You don’t like it when I’m angry.

 

Howevery, the spfcialty that scanted me was the sweetness, the smoothness and also the scantiness. So I was extrimly toochsome! Event though it’s robot was aboratively starchy, it’s recomended becaourse of it’s bumtation. I hopped, with the unwounded stomach, it’s smoothing this Tai Wan Xin Zhu Rice Noodles that is mouch the robot product and it’s tooched me!

 

And the best spfcialty that scanted my sweetness the most was it’s good mouch feel I have never having before this want! Beleave me, you will not angry with me or with it’s aborative starch, ever! Until you toochsome of it’s scant and bumt cooking, it won’t get angry and it will smooth your stomach. With that, I live it up to you to try this Tai Wan Xin Zhu Rice Noodles four great spfcialty!

 

I gez just like this Ken Lee Meju More tulibu dibu douchou ken. Very spfcial to me!

 

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Emy, my part-time helper had to move some of her stuff to our garage before transfering it to her rental apartment. Yesterday evening, Bunsong, who has his own Asian foodstuff business here in Moscow, came to help her pick it up. In his trunk, he had a 10kg bag of Super Special Jasmine Rice, a kilo-bag of mung beans, a few bottles of fish sauce and soy sauce, a few cans of sweetened condensed milk and coconut milk, and of course some dried fish. And oh, a couple bags of this too:

 

Jintong jintong dia pigi.

Perfect food to grow wings conveniently.

 

I guess we’ll be eating Jasmine rice for the next half a year. I can also see Cucur Kasturi and Bubur Kacang dessert at least once a month. So’on soup with FooChook and potatoes… mmmm slurrppp!

 

Bunsong left yesterday evening 850 Rubels richer and with his trunk 11 kilos lighter. I just have to make sure that at any price… that 11kg is not put on me. 🙂

 

 

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