One of the hardest things I've yet to accept is the lack of time to do the things I want and long to do. Sometimes it gets me down, and I do the unthinkable of blaming it on B, but most of the time I've given up on getting things done ASAP, but choose to spread the work to be done within a few days. Hahaha!
For example, the Serunding Daging (Beef Meat Floss). It took me almost 5 days to get it done because I didn't have time to shred the meat as finely as I wanted it to be. [Tried in August 2017.]
Ironically, despite my attempt in shredding the meat as finely as possible before cooking it, they clumped together during the cooking process. Ha! I shouldn't have invested THAT much time. ;)
The recipe from Fried Chillies I referred to uses coriander seeds, cumin and fennel seeds. I'll probably find another recipe to try out as I didn't enjoy tasting the coriander seeds in my mouth. I picked out as many seeds as I could but alas, guess what? I've still got a container of the floss in my fridge as I haven't picked out as many as I am hoping to before consumption! :D
Nevertheless, it was good eaten with rice or even pasta! It's very useful to have some at standby should you need to have a quick meal to get out of the way.
Hoping to try the Chinese version one day. ONE DAY when I believe I have all the time in the world, haha!
Angku Kueh (Red Tortoise Cake)
This is one of my favourite childhood snacks to have. My paternal grandmother would bring over tons of it when she visited and the ones with peanut filling were always quickly snapped up. I haven't tried making the peanut filling yet, but like mentioned above, ONE DAY I shall!
Initially I thought it was hard work, but after getting the hang of it the first round, the second one was a breeze. Well, I had the hubs helping me out as we were rushing to have food ready for Brendan's 1st birthday party. :)
|Recipe from Nasi Lemak Lover. Tried in May 2017.|
Hmmm, I wish I could have some right now. *tries not to drool* It turned out to be a huge hit with my Malaysian and Singaporean friends - and thank goodness there was enough for them to bring some home with them. :)
Mee Hoon Kueh [July 2017.]
One of my friends was always sharing photos of this dish on Facebook and yes, it seems like most people know this dish as Pan Mee. The hubs said the same thing when he saw it the first time.
|Recipe from Nasi Lemak Lover.|
I believe they're the same thing, especially when Pan Mee condiments are added to this broth of pulled dough pieces. I made it plain the first time, like how my grandmother did it - just spinach and dough in broth. That was it.
The second and third time I made it, I added Pan Mee condiments of minced meat and mushroom, and fried anchovies.
In all honesty, as much as B loves the dish (he loves his carbs), it is quite time consuming to prepare it as a meal. Letting the dough rest for at least an hour before pulling it and cooking it in boiling water can take a while. Zzzz
Just last night I threw away the rest of the dough I didn't finish using the day before. :(
Lei Cha [Tried in July 2017.]
I first ate this dish in Ipoh, when the hubs and I were still in an unmarried relationship. His father advised me that not everyone liked this dish and there were two ways of eating it, drown your rice and condiments with the broth, or eat your rice with enough broth as you please.
It turned out that I enjoyed the dish very much. I would request for it whenever we were in Ipoh for the weekend. Later on, we found a coffee shop in Kepong serving it, and some of our friends loved this dish as well.
The recipe I tried is from The Star Online with some of my own condiments. It's extremely hard work and the taste was 90% to what we were used to. The broth is heavy in terms of flavour but it looks watery in the picture. I'm not sure how I'd tweak it should I attempt the recipe again.
Pumpkin recipes - Steamed pumpkin and radish cake.
I replaced a portion of radish with pumpkin instead, curious to see how it would turn out. Pumpkin, as you know, is mild tasting, so you couldn't tell that it was one of the ingredients in this dish.
Pan-frying leftovers are always so much tastier. I love the colour, if not disappointed in the lack of taste. :)
Pumpkin No Churn Ice-Cream
I was so excited to discover that you can make ice-cream without the need of an ice-cream maker!
I soon realised that unfortunately, I could mostly taste the cream in it, no thanks to pumpkin being mild flavoured, remember? It gives you a gorgeous colour, no doubt about it, but taste wise, it was a bit of a disappointment.
But it didn't stop us from finishing it, especially when you want something cold to end your meal.
I'm hoping to try another flavour and see if it'll stand out. :)
Roast Duck Curry [Tried in July 2017.]
OMG ... I LOVED the curry paste!
The hubs had brought home some leftover roast duck he had for lunch with a colleague. He commented that the duck was lean and wasn't very appealing (in taste) so could I please make it better?
I could only think of curry and had to find a recipe I thought suitable. The thing is, I can't recall where I took the curry paste recipe from. *ponders*
The curry was delicious, but would have tasted so much better with lychee and eggplant, both of which I didn't have. Grapes and mandarin just made it weird.
Nevertheless, I wish to emphasize that the curry paste was da BOMB.
Now where the heck is the recipe??
Kuih Bangkit. [Tried in May 2017.]
I had cravings in May 2017. I was desperate to taste the creamy coconut in my mouth that I trawled the internet for a recipe I could follow.
Whilst they didn't look anything like kuih bangkit as I didn't have the mould, they tasted like it. I was so happy. I asked my friends to try it during Brendan's birthday party and made them take some home, too, otherwise I would devour everything.
Now that I have the mould (thanks to the BFF for bringing them over), I shall make them again!
But one fine day!
Because, I shouldn't.
If I'm on a diet and all ... :D
Laksa Johor [Tried in August 2017.]
I've only eaten this dish once, and it was a homemade version of it.
I loved the thickness of it, and the use of spaghetti that the dish just stuck in my head since ... 10 years ago?
For the first round, I blanched the diced french beans as I thought they would be too hard to chew. For the second round with leftover gravy, it was raw and it made such a huge difference. It brought out the flavours of the gravy and the dish was altogether whole.
There are plenty of recipes out there that will tell you what fish should be used (mackerel, tuna, parang or sardines) but I used sardines and they tasted good enough for me.
The pictures are making me hungry as I relived my cooking moments.
Have a great weekend!