Thursday, October 29, 2015
Sunday, October 25, 2015
We visited a Korean Farm last year when mom and my brother visited the States. The farm had very good wine grapes on sale, so I bought 5 lbs to try making red wine with my brother.
Though I did harvest the wine after 21 days. It was bottled and kept for 1 year before tasting.
Since I am just making it for fun and mainly to satisfied my curiosity, I didn't go too technical with my approach, neither did I invested in any expensive tools. I just took extra care to make sure the utensils and glass jar are sanitized and super clean.
Wednesday, October 21, 2015
Tuesday, October 20, 2015
I wanted to make the good old Stir Fried Hokkian Mee (Dai Lok Mee) for the longest of time. What really puts the plan off was this particular ingredient --- Chu Yao Zha (Cracklings from rendered Pork Lard).
The additio of this crackling to the dish is so crucial that I personally think it is the heart and soul to a good plate of Stir Fried Hokkian Mee!
I finally found pork fat in the local Chinese supermarket and manage to make some pork lard and cracklings. You bet that Hokkian Mee will be soon to be in sight.
Sunday, October 18, 2015
Hubby and I fell in love with this pastry right away, it tasted even better being dipped in the spicy Rajasthani curry -- Kadhi.
We had it almost daily during our two weeks stay! Yupp, that is how tasty it is!
Tuesday, October 13, 2015
The Chinese believes in supplementing skin and body with extra moisture with soups made with different herbs and cooking materials.
Pig Maw/Stomach with White Pepper Soup is one of those, it is also used in confinement time (after baby delivery) for white pepper is believed to be able to get rid of "cold wind/air" in the body, thus protecting the body from catching cold.
Tuesday, October 6, 2015
Ka Prao literally means the Holy Basil in Thai. It is an erect, many branched subshrub with hairy stems and somewhat crinkled green or purple leaves that are strongly scented, it is spicier in taste compared to the common Thai basil that many Thai dishes used.
Since Ka Prao is hard to come by in the Asian supermarkets here, many restaurants opted for the common Thai basil for this dish, though it is fine in the taste, it is technically no longer a "Ka Prao" in my opinion as the green leaves uses is not Ka Prao.
I had to grow my own Holy basil this year for I really missed the real Ka Prao that I had in Thailand. I bought two Tulsi/Tulasi plants in the earlier months from the Indian supermarket, as I figured that they are nothing but Ka Prao/Holy Basil not long ago!
The plants are doing very well and yield good leaves which allowed me to make my favorite Kra Pao dish several times already.
I had made Ka Prao using minced Chicken, Turkey and Pork, all turned out very nice and tasty. I may even try fish soon if the plants able to give me another batch of harvest before winter!
Sunday, October 4, 2015
Fried garlic and garlic oil is essential in many noodles soup and soup dishes in South East Asia, especially in Malaysia, Thailand and Philippines, It not only add good aroma and flavors to soups, it also add nice crunch to "gon lou" a dried version of noodles.
Fried garlic is traditionally made in frying pan, since I do not use garlic oil in big quantity and not as frequently, I discovered that making small batch in microwave is simple, quick and hassle free!
Friday, October 2, 2015
The weather is getting colder by the day, so I have been craving for some spicy dishes that could warmth the body and my heart for quite some times.
So I made this Spicy Sardine Sambal with Potatoes today, it is a good dish to help improving appetite and a dish often made back home shall the stock in the fridge run low.
It is so simple and quick that it could be made under 15 minutes.
Thursday, October 1, 2015
I didn't grow up eating Hor Fun -- which is what flat rice noodle is called in the northern part of Peninsular Malaysia, especially in Ipoh. This type of noodle is called "Kuey Teow" in my part of the world.
The first time I heard the term "Hor Fun" was probably when I was around 10 years old, sometimes around long school holidays when my maternal grand parents brought us to visit Penang and en-route to Ipoh for the good foods that the town is known for.
Though not a big fan of soupy Kuey Teow a.k.a Hor Fun, this dish caught my fancy the first time I tried it, the noodles are smooth and the broth so full of flavors.
My FB friend Ivan posted his version of this Hor Fun on his page not long ago and it really got me craving for a good bowl of this noodle for sometimes. So one fine day I finally gathered enough ingredients (and courage) to go through the lengthy process just to prepare a bowl of this hearty noodle soup.
Try using the rice noodle which is 2-3 mm thick if you can find it, I strongly suggest to use only the fresh noodles, unfortunately the only fresh Hor Fun I could get in the nearby supermarket is thin rice stick noodle, not ideal but at least it is fresh! The dried version just won't cut it.