tag:blogger.com,1999:blog-367525342024-03-07T16:50:41.759+08:00House of Anniehas moved to www.houseofannie.com . Same great content, BETTER and MORE USEFUL layout!Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.comBlogger481125tag:blogger.com,1999:blog-36752534.post-77974886460994637722010-07-29T00:16:00.001+08:002010-07-29T00:25:59.323+08:003…2...1…Ready or not!<p></p> <h3 align="center">Hide and Seek</h3> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TFBXs4TS8qI/AAAAAAAAQBg/gJUtDC7tV88/s1600-h/IMG_2346%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_2346" border="0" alt="IMG_2346" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/TFBXtl_uJ2I/AAAAAAAAQBk/r0ff0swe7ns/IMG_2346_thumb.jpg?imgmax=800" width="504" height="379" /></a></p> <p>It feels like forever since I’ve blogged a recipe on House of Annie. I think the last recipe post was back in May when we did the <a href="http://www.houseofannie.com/fried-pork-evaporated-milk-recipe/">Fried Pork with Evaporated Milk</a> dish. Then it was a <a title="Hibiki Japanese Restaurant" href="http://www.houseofannie.com/hibiki-restaurant-singapore/">whole</a> <a title="Dim Sum at Noble House" href="http://www.houseofannie.com/noble-house-singapore-dim-sum/">series</a> of <a title="Imperial Treasure Super Peking Duck" href="http://www.houseofannie.com/imperial-treasure-super-peking-duck-singapore/">eating</a> <a title="Rider's Cafe Bukit Timah Saddle Club" href="http://www.houseofannie.com/riders-caf-bukit-timah-saddle-club-singapore/">out</a> in <a title="Ippudo Ramen" href="http://www.houseofannie.com/ippudo-ramen-singapore/">Singapore</a> , from our trip to visit relatives during the Gawai holidays.</p> <p>But that trip was back in June, and we’ve had almost two whole months of cooking and eating. In that time, we only put up 2 new posts! So <strong>why all the hide and seek?</strong></p> <span class="fullpost"><a name="more"></a> <h3>Guess Where I Am?</h3> <p>I’ve talked and hinted in the past about me wanting to move off of Blogspot onto our own domain name. I actually bought it way back in November 2008 (if memory serves). But I didn’t get really serious about moving over until early 2010.</p> <p>It’s been a lot of starts and stops, frustrations and lost sleep. But this week has seen the culmination of my effort. After asking for (and getting) help from some of our dear readers to beta test the site, I think it’s finally ready to be revealed to the Blogosphere.</p> <p>House of Annie has moved to…</p> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/TFBXuYWfGWI/AAAAAAAAQBo/iJzLtU_m1yI/s1600-h/IMG_2350%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_2350" border="0" alt="IMG_2350" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/TFBXvFX8w_I/AAAAAAAAQBs/9AAltJepe0A/IMG_2350_thumb.jpg?imgmax=800" width="503" height="379" /></a> </p> <h3 align="center"><a href="http://www.HouseOfAnnie.com">www.HouseOfAnnie.com</a></h3> <p><a href="http://www.houseofannie.com/"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="image" border="0" alt="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-uPc-xodko5o107amwsDc7BuyaM9DyoN4nld1oOlO-oEFiP5yoz5WFgCHbQgNFUgdpU77s0pvYewGItMx3zZcP4DzL-o9vmuh1lxi7R0-rlUswEcJdgr_Nx3kLTET9DGMrTeS/?imgmax=800" width="504" height="336" /></a></p> <p>(well, it <em>was</em> kind of a no-brainer, right?)</p> <p><strong>No more <em>Chez Annies</em></strong>. We’re not trying to be either <a href="http://www.chezpim.com">Chez Pim</a> or <a href="http://www.chezpanisse.com">Chez Panisse</a>. We never were.</p> <p>The new site, <a href="http://www.houseofannie.com">www.houseofannie.com</a> , has a similar look and feel to the old one, but I’ve made getting around the site (hopefully) easier. But don’t take my word for it. Try it out yourself!</p> <p>Poke around and see what you can do on the site. If there’s something broken, missing, or just not working right, I’d love to hear from you through the Contacts page. Most importantly, <strong>update your Bookmarks and Blogrolls</strong> because in a few days, I’m going to turn on a redirection script on the old site.</p> <p>And Chez Annies will be no more. (Crossing my fingers.) And then we can get back to doing what we really love – blogging recipes! </p> <p>Aloha, Nate</p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com3tag:blogger.com,1999:blog-36752534.post-74583171867626646962010-07-20T23:45:00.002+08:002010-07-21T03:29:14.453+08:00Need your help with the finishing touches…<h3 align="center">
Rolling Out Sod on Our Old Backyard</h3>
<a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TEXEirfu8AI/AAAAAAAAQBM/V0ykNjdtPqQ/s1600-h/IMG_4843%5B2%5D.jpg"><img alt="IMG_4843" border="0" height="379" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TEXEjyAabcI/AAAAAAAAQBQ/yzNRqE-w8Ok/IMG_4843_thumb.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="IMG_4843" width="504" /></a> Back when we were moving out of our place in San Jose, we had to re-sod the backyard. It was <strong>back-breaking work</strong>. First, we had to remove all our raised garden beds, then tear out the old, dead grass. Then I borrowed my neighbor’s tilling machine and turned the hard, compacted clay into beautifully loamy soil with the help of some compost.<br />
We brought in rolls of new sod, and, with the help of our neighbor, proceeded to re-carpet the backyard. I’m so glad that we had his help – we couldn’t have done it without him! His advice and generous donation of time and labor was invaluable.<br />
Well, I’m getting ready to move again, and <strong>I need your invaluable help</strong>.<br />
<span class="fullpost"><a href="http://www.blogger.com/post-edit.g?blogID=36752534&postID=7458317186762664696" name="more"></a> </span><br />
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<span class="fullpost"><h3>
House of Annie is (virtually) moving</h3>
No, we’re not picking up our stakes again and physically moving from Kuching. (Not yet, anyway.) But the House of Annie is <em>virtually</em> moving to a new address…in Cyberspace!<br />
It’s a process that has taken months, due to all the starts and stops along the way. It’s <strong>such a beast</strong> to take all our content (almost 500 posts!) off of Blogger, reformat it, and put it back on a new WordPress blog. I’ll probably blog about some of that experience in the future.<br />
But for now, I am happy to say that we’re almost there and I am ready to get some help from some of our readers to <strong>beta test the new site</strong> before I push the big “switcheroo” button. I need to know where the kinks are, where things are broken, where edges and corners need sprucing up. I need your advice on what doesn’t work, and what could work better.<br />
If you want to help beta test the new site, fill in this form below:<br />
<br />
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<span class="fullpost">I will then contact you with the web address to test out and instructions to follow. Sound good?</span><br />
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Aloha, Nate </span>Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com4tag:blogger.com,1999:blog-36752534.post-80250076857763169532010-07-13T23:59:00.001+08:002010-07-13T23:59:06.314+08:00Shopping on Orchard Road, Singapore<p>Our last full day in Singapore was spent doing – what else – shopping!</p> <h3 align="center">Wheelock Place, Orchard Rd</h3> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TDyM_Q4We0I/AAAAAAAAP_4/YOtVGva_P5M/s1600-h/wheelock%20place%20orchard%20rd%20singapore%5B3%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="wheelock place orchard rd singapore" border="0" alt="wheelock place orchard rd singapore" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TDyNBRDhvgI/AAAAAAAAP_8/kb6QZsIVekA/wheelock%20place%20orchard%20rd%20singapore_thumb%5B1%5D.jpg?imgmax=800" width="379" height="504" /></a></p> <p>Singapore is a Mecca for shopping. But on this past trip to Singapore, most of our time was spent with family and friends. Whether it was eating at Annie’s Aunt’s place, going to <a href="http://chezannies.blogspot.com/2010/06/dim-sum-noble-house-singapore.html">Noble House for dim sum</a>, <a href="http://chezannies.blogspot.com/2010/06/imperial-treasure-super-peking-duck.html">Imperial Treasure for Peking duck</a>, or <a href="Rider’s Café @ Bukit Timah Saddle Club, Singapore">Rider’s Cafe for Western food</a>, we didn’t really have time to ourselves to just shop.</p> <p>So for our final full day in S’pore, we left the kids with Grandma and took a cab down to Orchard Road. Here, block after block of the glitziest malls are lined up for your shopping pleasure. We started at the newest and glitziest of them all, <a href="http://www.ionorchard.com/index.php">Ion Orchard</a>.</p> <span class="fullpost"><a name="more"></a> <h3 align="center">Ion Orchard, Singapore</h3> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/TDyNCnNkUcI/AAAAAAAAQAA/Ck72mU8avTs/s1600-h/ion%20orchard%20rd%20singapore%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="ion orchard rd singapore" border="0" alt="ion orchard rd singapore" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TDyNDx7-MXI/AAAAAAAAQAE/xR1kabrY8I4/ion%20orchard%20rd%20singapore_thumb.jpg?imgmax=800" width="504" height="379" /></a> </p> <p>Malls aren’t just built above ground. They also go 2, even 3 levels down below ground. You can find fashion stores of every price range and kind, from cheap and cute flip-flops / slippers…</p> <h3 align="center">Havaianas, Ion Orchard</h3> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TDyNE7FMI_I/AAAAAAAAQAI/ygxrViO410M/s1600-h/havaianas%20ion%20orchard%20rd%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="havaianas ion orchard rd" border="0" alt="havaianas ion orchard rd" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TDyNF-w0VkI/AAAAAAAAQAM/6b1Xt4cu96E/havaianas%20ion%20orchard%20rd_thumb.jpg?imgmax=800" width="504" height="379" /></a> …to more expensive shoes.</p> <h3 align="center">Charles and Keith, Ion Orchard</h3> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TDyNG_ZOC4I/AAAAAAAAQAQ/fRUAZvB0d2g/s1600-h/charles%20and%20keith%20shoes%20ion%20singapore%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="charles and keith shoes ion singapore" border="0" alt="charles and keith shoes ion singapore" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TDyNHxyoSsI/AAAAAAAAQAU/dOIZPBQ-Em0/charles%20and%20keith%20shoes%20ion%20singapore_thumb.jpg?imgmax=800" width="504" height="379" /></a></p> <p>We spent a little while trying on shoes at Charles and Keith. (Okay, <em>Annie</em> tried on the shoes. I just sat and watched.) She fell in love with a couple of pairs of heels there – they were quite reasonably priced! But we had a lot more shopping to do, so Annie put the shoes on hold, hoping to return later to purchase them. </p> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TDyNIhBjUSI/AAAAAAAAQAY/-zwA5PXpHg0/s1600-h/charles%20and%20keith%20heels%20ion%20singapore%5B3%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="charles and keith heels ion singapore" border="0" alt="charles and keith heels ion singapore" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TDyNJhwH61I/AAAAAAAAQAc/98Xy-WP_-JQ/charles%20and%20keith%20heels%20ion%20singapore_thumb%5B1%5D.jpg?imgmax=800" width="380" height="504" /></a> </p> <p>We had arranged to meet our friend at Takashimaya a couple of blocks down, then go for a <a href="http://chezannies.blogspot.com/2010/07/ippudo-ramen-singapore.html">ramen lunch at Ippudo</a>. Takashimaya is a huge department store. They are arranged like a Macy’s or a Nordstrom’s with jewelry and perfume on the main floor, with clothes and household goods on the upper floors. But the basement holds a grand bazaar of food stalls and counters.</p> <p>Everything from fancy chocolates, teas, meats, you name it, are found here. We browsed around in awe. One counter was selling mochi ice cream balls of different flavors. We bought a few to try. They were good, but not as good as the <a href="http://chezannies.blogspot.com/2008/09/mochi-ice-cream-from-bubbie-honolulu.html">mochi ice cream from Bubbie’s in Honolulu</a>.</p> <h3 align="center">Mochi Ice Cream at Takashimaya, Orchard Rd</h3> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TDyNK6uCQWI/AAAAAAAAQAk/LwjXv0tntxg/s1600-h/mochi%20ice%20cream%20takashimaya%20orchard%20rd%20singapore%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="mochi ice cream takashimaya orchard rd singapore" border="0" alt="mochi ice cream takashimaya orchard rd singapore" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/TDyNMDyExQI/AAAAAAAAQAo/CUEd37ashiQ/mochi%20ice%20cream%20takashimaya%20orchard%20rd%20singapore_thumb.jpg?imgmax=800" width="504" height="379" /></a></p> <p>We came upon an artisanal choclatier called Jewels in another part of the Takashimaya food complex. They were featuring these specially flavored macarons. Our favorite was this macaroon with a salted egg and almond cream, topped with black sea salt from Hawaii. It was a deliciously surprising balance between sweet cream and salty egg.</p> <h3 align="center">Macarons from Jewels Artisan Chocolate, Takashimaya</h3> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/TDyNM_VxmxI/AAAAAAAAQAs/HiIx7uds6_A/s1600-h/jewel%20macarons%20takashimaya%20orchard%20rd%20singapore%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="jewel macarons takashimaya orchard rd singapore" border="0" alt="jewel macarons takashimaya orchard rd singapore" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TDyNNotEa3I/AAAAAAAAQAw/LtJp9Rztmks/jewel%20macarons%20takashimaya%20orchard%20rd%20singapore_thumb.jpg?imgmax=800" width="504" height="379" /></a></p> <p>In yet another corner of the bazaar, we found the 1A Curry Puff stall. They sell these amazing curry puffs that are beautifully patterned. Their curry puffs come in many different flavors, from the normal chicken curry, to Singapore chili crab (yes, it really tastes like chili crab), and the DURIAN cream puff. Of course, we had to try them. </p> <p>Were they good? Oh, yeah.</p> <h3 align="center">Singapore Chili Crab Puffs from 1A Curry Puff, Takashimaya</h3> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TDyNOvJpGII/AAAAAAAAQA0/FUyWN_ETYD0/s1600-h/1A%20Crispy%20Puffs%20Takashimaya%20Orchard%20Rd%20Singapore%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="1A Crispy Puffs Takashimaya Orchard Rd Singapore" border="0" alt="1A Crispy Puffs Takashimaya Orchard Rd Singapore" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TDyNPklxrLI/AAAAAAAAQA4/zy9wtBL-9j8/1A%20Crispy%20Puffs%20Takashimaya%20Orchard%20Rd%20Singapore_thumb.jpg?imgmax=800" width="504" height="379" /></a> </p> <p>There’s a <a href="http://www.coldstorage.com.sg/">Cold Storage</a> in the basement of Takashimaya. We had arranged to meet our friend in front of the entrance there. We got there a little early, so we decided to browse the aisles. I got stuck drooling at all the cheeses they had on display. It was almost like being back home in a Trader Joe’s.</p> <h3 align="center">Cheeses at Cold Storage in Takashimaya</h3> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TDyNQwDAlRI/AAAAAAAAQA8/mIABu-Hs63k/s1600-h/cheeses%20Cold%20Storage%20Takashimaya%20Orchard%20Rd%20Singapore%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="cheeses Cold Storage Takashimaya Orchard Rd Singapore" border="0" alt="cheeses Cold Storage Takashimaya Orchard Rd Singapore" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TDyNSI5HaTI/AAAAAAAAQBA/wPyz98WWYaw/cheeses%20Cold%20Storage%20Takashimaya%20Orchard%20Rd%20Singapore_thumb.jpg?imgmax=800" width="504" height="379" /></a></p> <p>Well we waited and waited outside Cold Storage for our friend, but somehow didn’t make the connection. After waiting for half an hour, we decided to <a href="http://chezannies.blogspot.com/2010/07/ippudo-ramen-singapore.html">go on our own to Ippudo</a>. On the way back, we were able to reach him on his handphone. It turns out, he <em>was</em> in the Takashimaya basement just then, still looking for us after having lunch at Tampopo Ramen!</p> <p>So we hung out for a bit, but it was getting late and we had another appointment to make that afternoon. We had run out of time to shop. We never even got to go back for those shoes.</p> <p>Annie’s still sore about that.</p> <p>Oh, well. Maybe next time.</p> <p>Aloha, Nate</p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com4tag:blogger.com,1999:blog-36752534.post-3860857451657565362010-07-09T00:57:00.001+08:002010-07-09T00:57:58.196+08:00Ippudo Ramen, Singapore<p>These aren’t just any old ordinary instant noodles.</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TDYDdaIIcxI/AAAAAAAAP_I/v3xZbUuOUCk/s1600-h/ippudosingapore2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="ippudo singapore" border="0" alt="ippudo singapore" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/TDYDeu8AnPI/AAAAAAAAP_M/G7hm8NZ9r1M/ippudosingapore_thumb.jpg?imgmax=800" width="504" height="379" /></a></p> <p>After the <a href="http://chezannies.blogspot.com/2010/06/imperial-treasure-super-peking-duck.html">Peking duck dinner at Imperial Treasure</a>, <a href="http://food-4tots.com/">LK</a> recommended to us a ramen restaurant called <a href="http://www.ippudo.com.sg">Ippudo</a>, right across Orchard Road in the Mandarin Gallery hotel. We made plans to meet another friend there the next day. Annie wanted to go shopping down Orchard Rd, since it was our last full day in Singapore, and the <a href="http://www.greatsingaporesale.com.sg/">Great Singapore Sale</a> was on (more on that in another post).</p> <p>Unfortunately, we weren’t able to hook up with our friend and so we decided to just eat at Ippudo on our own. We got there past lunch time, so the lunch crowd had thinned out. We were greeted with an enthusiastic “Irasshaimase!”, seated right away and handed our menus.</p> <span class="fullpost"><a name="more"></a> <h3>Order Up</h3> <p>The interior decor is quite nice. Modern but not stark. On one wall is a sculpture featuring dozens of different kinds of ramen bowls. On another wall, there’s a set of manga comics on the wall which talks about the style of ramen noodle served at this restaurant, and how to order it.</p> <h3 align="center">Manga on the Wall at Ippudo</h3> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/TDYDfthImOI/AAAAAAAAP_Q/tRYzGIKQxjU/s1600-h/ippudosingaporeartwork3.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="ippudo singapore artwork" border="0" alt="ippudo singapore artwork" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TDYDgzAxNAI/AAAAAAAAP_U/V-jWJyhjm_I/ippudosingaporeartwork_thumb1.jpg?imgmax=800" width="377" height="504" /></a></p> <p>But first, our appetizers: six pieces of pan-fried gyoza. Usually, when we <a href="http://chezannies.blogspot.com/2007/10/pan-fried-gyoza.html">make gyoza at home</a>, they are quite hefty. But Ippudo’s gyoza are about the size of my thumb. They are tasty little morsels, with the emphasis on <em>little</em>.</p> <h3 align="center">Gyoza at Ippudo</h3> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TDYDhhOTO3I/AAAAAAAAP_Y/xjhvDQhhw0c/s1600-h/ippudosingaporegyoza3.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="ippudo singapore gyoza" border="0" alt="ippudo singapore gyoza" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TDYDiWZgHEI/AAAAAAAAP_c/TnzgpAVdvwY/ippudosingaporegyoza_thumb1.jpg?imgmax=800" width="379" height="504" /></a></p> <p>I got the Shiromaru Classic ramen, which is a creamy, <em>tonkotsu</em> (pork bone-based) broth paired with thin, straight noodles. It comes with a couple of slices of <em>chashu</em> (roast pork loin), some green onions, and some pickled ginger. Though the noodles were thin, they were <strong>perfectly cooked</strong>. They held together well and still had some spring in them. Very nice.</p> <h3 align="center">Shiromaru Classic Ramen at Ippudo</h3> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="ippudo singapore kyushu miso tokotsu ramen" border="0" alt="ippudo singapore kyushu miso tokotsu ramen" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/TDYDjHeiGOI/AAAAAAAAP_g/YmshI1U7pS8/ippudosingaporekyushumisotokotsurame%5B2%5D.jpg?imgmax=800" width="379" height="504" /></p> <p>Annie got the Kyushu Miso Tokotsu special. The broth was a blend of the Shiromaru broth and miso, giving it a stronger flavor. Her noodles were thicker and chewier than mine. Besides the green onions and chashu, it also came with some leeks and a boiled egg. Annie loved hers so much, she <strong>cleared the entire bowl</strong>!</p> <h3 align="center">Kyushu Miso Tokotsu Ramen at Ippudo</h3> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/TDYDkJxykuI/AAAAAAAAP_k/8YQkC9Mqo6U/s1600-h/ippudosingaporeakamarumodernramen2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="ippudo singapore akamaru modern ramen" border="0" alt="ippudo singapore akamaru modern ramen" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TDYDlEyJk2I/AAAAAAAAP_o/kLAcItB1ZEc/ippudosingaporeakamarumodernramen_th.jpg?imgmax=800" width="504" height="379" /></a></p> <p>We haven’t had good ramen like this since Yotteko-Ya in Honolulu. Though the noodles here were pretty good, we both agreed that Yotteko-Ya was better.</p> <p>Still, there’s nothing like eating ramen in Japan. Which is what we’re looking forward to. Because in about a month, we’ll be <strong>traveling to Tokyo</strong> for a week to see what we can see, and eat what we can eat. And you can be sure we’ll be eating lots of ramen! Stay tuned.</p> <p>Aloha, Nate</p> <blockquote> <p>Got any recommendations for good ramen or other good eats in Tokyo? <strong>Leave a comment</strong> and tell us about it!</p> </blockquote> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com5tag:blogger.com,1999:blog-36752534.post-11937451668853353802010-07-06T01:12:00.001+08:002010-07-06T01:12:15.170+08:00Maria Elena’s Mexican Restaurant, Alviso<p>Reading the <a href="http://www.mercurynews.com/ci_15437088?IADID">obituary for Maria Elena Montellano</a>, I am transported back a few years, to the day I visited her namesake restaurant.</p> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TDISOjXp-zI/AAAAAAAAP-c/HU9QwG13u38/s1600-h/maria%20elenas%20alviso%20sign%5B2%5D.jpg"><font color="#800080"></font><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="maria elenas alviso sign" border="0" alt="maria elenas alviso sign" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TDISP4cxlQI/AAAAAAAAP-g/GIL-koFgq6A/maria%20elenas%20alviso%20sign_thumb.jpg?imgmax=800" width="503" height="379" /></a></p> <p>It was one of those <strong>gloriously crisp, clear Fall Saturdays</strong> in the Bay Area, with the bright sun shining down its warm rays upon a chilly South Bay. I had just dropped Annie off at a friend’s house in north San Jose, near 1st St and Hwy 237. (Annie was catering a bridal shower.) So there I was, alone with the kids and nothing to do.</p> <p>I didn’t want to head back home – too boring. I also didn’t want to drive too far away, since I needed to be back in a few hours to fetch Annie. So I decided to keep heading North on 1st St and cross over Hwy 237 to the little town of Alviso. With no plan in mind, what would I find?</p> <span class="fullpost"><a name="more"></a> <h3>Forget Me Not</h3> <p>Alviso is kind of like the town that time forgot. Where the rest of Silicon Valley has turned into busy highways, monolithic industrial buildings and tightly packed developments, Alviso has somehow retained its <strong>small town flavor</strong>. The two-lane roads are quiet, there is still a lot of wide open space, and the tract houses are characteristic of a bygone era.</p> <p>I drove slowly down the street (at a very UN-Silicon Valley-like speed), marveling at how <em>still</em> everything seemed, yet how close we were to the hustle and bustle of Bay Area living. I meandered around Alviso’s roads. If I reached a junction, I just turned toward whatever looked promising. If I hit a dead end, I simply turned around and went the other way.</p> <p>Taking a mental note of the nearly <strong>full parking lot</strong> in front of Maria Elena’s Mexican Restaurant (full parking lots are usually a good sign), I eventually found myself on Grand Boulevard leading out of town, towards the <a href="http://www.fws.gov/desfbay/index.htm">Don Edwards National Wildlife Refuge</a>. Here, at the Southern-most point of the San Francisco Bay, are protected wetlands which provide habitat for thousands of migratory birds.</p> <h3 align="center">Pelicans at Don Edwards NWR</h3> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TDISRVRGy2I/AAAAAAAAP-k/psxrtT6nbXY/s1600-h/Don%20Edwards%20NWR%20pelicans%5B3%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Don Edwards NWR pelicans" border="0" alt="Don Edwards NWR pelicans" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TDISSnuP0tI/AAAAAAAAP-o/FkqW44dQ2d4/Don%20Edwards%20NWR%20pelicans_thumb%5B1%5D.jpg?imgmax=800" width="407" height="504" /></a></p> <p>As luck would have it, that day happened to be “Shark Day” at the Environmental Education Center there. This event was geared toward teaching kids about the area’s watershed and how keeping it clean would help protect the wildlife living in these waters, including leopard shark pups. They had organized all kinds of crafts and activities to teach about the sharks. They even had a <strong>baby shark on hand</strong> that we could touch (well, at least <em>I</em> could touch; the kids chickened out).</p> <p>As the day wore on, though, we began to get hungry. So I got the kids together and we made our exit.</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TDISToCnsxI/AAAAAAAAP-s/OZBQbVnUMUc/s1600-h/Don%20Edwards%20NWR%20Shark%20Day%20Esther%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Don Edwards NWR Shark Day Esther" border="0" alt="Don Edwards NWR Shark Day Esther" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/TDISUqrEkFI/AAAAAAAAP-w/1bethq5xdqU/Don%20Edwards%20NWR%20Shark%20Day%20Esther_thumb.jpg?imgmax=800" width="472" height="379" /></a></p> <p>Back at Maria Elena’s we were seated right away and given a menu, a basket of tortilla chips, and a bowl of fresh salsa. This tasty salsa didn’t have much heat, but it did have the distinct flavor of fresh thyme – a nice touch.</p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="maria elenas mexican restaurant alviso" border="0" alt="maria elenas mexican restaurant alviso" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TDISViNZgDI/AAAAAAAAP-0/j6RHeGaLdyI/maria%20elenas%20mexican%20restaurant%20alviso_thumb.jpg?imgmax=800" width="504" height="379" /></p> <p>Whenever we go out to eat Mexican food, the kids usually got a quesadilla. I ordered a shrimp quesadilla for them. It turned out to be <strong>quite a huge tortilla</strong>, with lots of shrimp and cheese. It was more than enough for the two of them.</p> <h3 align="center">Shrimp Quesadilla from Maria Elena’s</h3> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TDISXVXc39I/AAAAAAAAP-4/k5riO7yiu30/s1600-h/maria%20elenas%20alviso%20shrimp%20quesadilla%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="maria elenas alviso shrimp quesadilla" border="0" alt="maria elenas alviso shrimp quesadilla" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/TDISYttsVMI/AAAAAAAAP-8/i8u6PvFdOHo/maria%20elenas%20alviso%20shrimp%20quesadilla_thumb.jpg?imgmax=800" width="504" height="379" /></a></p> <p>I asked the waitress what their most popular dish was, and she highlighted their Chile Verde. For me, chile verde is how I determine whether a Mexican restaurant is good or not. The verdict on Maria Elena’s chile verde?</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TDISZjgzj_I/AAAAAAAAP_A/K6DVGef6GPQ/s1600-h/maria%20elenas%20alviso%20chile%20verde%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="maria elenas alviso chile verde" border="0" alt="maria elenas alviso chile verde" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TDISbapK-LI/AAAAAAAAP_E/TLFIisw9jww/maria%20elenas%20alviso%20chile%20verde_thumb.jpg?imgmax=800" width="504" height="379" /></a></p> <p>Good, <strong>very good</strong>. The meat was the most tender pork I have ever had in a chile verde. The sauce was unique, with more of that fresh thyme mixed in. I was impressed.</p> <p>Though I thought the dishes were a little on the expensive side, the large portion sizes makes this restaurant a good value. I intended to return to Maria Elena’s someday, but never actually got to do it before we moved to Malaysia. Still, Maria Elena’s restaurant is an institution in Alviso and quite popular for those working in North San Jose. So while Maria herself may have passed on, I’m hoping that her restaurant will continue to provide <strong>good Mexican food at good value</strong> for years to come.</p> <p>Aloha, Nate</p> <iframe height="350" marginheight="0" src="http://maps.google.com/maps?ie=UTF8&q=maria+elena's+alviso&fb=1&hq=maria+elena's&hnear=Alviso,+Santa+Clara,+California&ei=hPAxTJ_0O8iErAeE6oDvAw&ved=0CBwQtgMwAA&t=h&cid=4995724025174342482&ll=37.43902,-121.956139&spn=0.047705,0.085831&z=13&iwloc=A&output=embed" frameborder="0" width="500" marginwidth="0" scrolling="no"></iframe> <br /><small><a style="text-align: left; color: #0000ff" href="http://maps.google.com/maps?ie=UTF8&q=maria+elena's+alviso&fb=1&hq=maria+elena's&hnear=Alviso,+Santa+Clara,+California&ei=hPAxTJ_0O8iErAeE6oDvAw&ved=0CBwQtgMwAA&t=h&cid=4995724025174342482&ll=37.43902,-121.956139&spn=0.047705,0.085831&z=13&iwloc=A&source=embed">View Larger Map</a></small> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com0tag:blogger.com,1999:blog-36752534.post-24904148662051063042010-07-03T02:46:00.001+08:002010-07-03T02:46:13.767+08:00Rider’s Café @ Bukit Timah Saddle Club, Singapore<p>I found the beef!</p> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/TC4zu3nLpSI/AAAAAAAAP9k/mL7E4wJwWvI/s1600-h/riders%20cafe%20bacon%20mushroom%20cheeseburger%5B2%5D.jpg"><img title="riders cafe bacon mushroom cheeseburger" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="riders cafe bacon mushroom cheeseburger" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TC4zwdFrFTI/AAAAAAAAP9o/bdOYKkVA8s4/riders%20cafe%20bacon%20mushroom%20cheeseburger_thumb.jpg?imgmax=800" width="504" border="0" /></a></p> <p>Do you remember <a href="http://www.youtube.com/watch?v=Ug75diEyiA0">that old Wendy’s Hamburger commercial</a> with the old lady yelling “Where’s the beef?!?” when she sees a pathetically tiny burger patty inside a huge bun? That’s what I feel like yelling whenever I see a burger here in Kuching. The hamburger patties aren’t miniscule, but they are not that big either, AND they aren’t 100% beef as well – there’s a lot of soy mixed in.</p> <p>Suffice to say, I’ve really been craving a good beef burger. Doesn’t have to be grass-fed, local beef from the North Shore of Oahu like the one I had at <a href="http://chezannies.blogspot.com/2008/08/eating-locally-in-town.html">Town Restaurant in Kaimuki</a>. Even a <a href="http://www.in-n-out.com/secretmenu.asp">Double-Double Animal Style from In-n-Out</a> would be better than the “Two <em>semi</em>-beef patties, special sauce, lettuce, cheese…” Big Mac I can get at the Kuching Airport McDonald’s.</p> <span class="fullpost"><a name="more"></a> <h3>Saddle Up!</h3> <p>So I was really happy that Annie’s cousin took us for lunch to the Rider’s Café at <a href="http://www.btsc.org.sg/">Bukit Timah Saddle Club</a> hidden in the green heart of Singapore. This equestrian club actually has two Western restaurants on site – the casual Rider’s Café and a more upscale French restaurant called Mimolette. (Actually, I wouldn’t have minded Mimolette either – we haven’t had good French food since our <a href="http://chezannies.blogspot.com/2009/08/bistro-moulin-monterey.html">visit to Bistro Moulin in Monterey last year</a>.)</p> <p>The Sunday lunchtime crowd wasn’t too bad. We were seated right away at a table out on the veranda, overlooking the stables. You can see (and smell) the horses out there. We had a choice of ordering either breakfast or lunch items. We decided to go with lunch.</p> <p>First dish to come out was this deep fried calamari. I thought the panko crust was nice and crunchy but the batter itself was pretty heavy and thick. </p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TC4zxXh4RlI/AAAAAAAAP9s/J1U4gnpuDk0/s1600-h/riders%20cafe%20deep%20fried%20calamari%5B2%5D.jpg"><img title="riders cafe deep fried calamari" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="riders cafe deep fried calamari" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TC4zybBsd6I/AAAAAAAAP9w/k3rJ1H2LgE0/riders%20cafe%20deep%20fried%20calamari_thumb.jpg?imgmax=800" width="504" border="0" /></a></p> <p>Annie ordered this chicken paillard salad which is a butterflied chicken breast, grilled and served atop some salad greens and pine nuts. I thought the chicken portion was too much for the small amount of greens that came with it.</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TC4zzBG1J1I/AAAAAAAAP90/HYi0PZ89cUI/s1600-h/riders%20cafe%20paillard%20salad%5B2%5D.jpg"><img title="riders cafe paillard salad" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="riders cafe paillard salad" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TC4z0beauRI/AAAAAAAAP94/prWufF_BzmE/riders%20cafe%20paillard%20salad_thumb.jpg?imgmax=800" width="504" border="0" /></a></p> <p>Esther got a Spaghetti Bolognese which came on this huge platter, but only filled the small bowl in the center. The sauce tasted all right, pretty standard and no worse than I’ve had here in Malaysia.</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TC4z1vjbONI/AAAAAAAAP98/tWY36gUB_MU/s1600-h/riders%20cafe%20spaghetti%20bolognese%5B2%5D.jpg"><img title="riders cafe spaghetti bolognese" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="riders cafe spaghetti bolognese" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TC4z2j8lIRI/AAAAAAAAP-A/RRYWX-G9Q_M/riders%20cafe%20spaghetti%20bolognese_thumb.jpg?imgmax=800" width="504" border="0" /></a></p> <p>Annie’s cousin got the grilled halibut, one of her favorite dishes at this restaurant.</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TC4z3pCTE4I/AAAAAAAAP-E/IDe0vpv23rw/s1600-h/riders%20cafe%20grilled%20halibut%5B2%5D.jpg"><img title="riders cafe grilled halibut" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="riders cafe grilled halibut" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TC4z4qoupnI/AAAAAAAAP-I/7WJOzr84fQ0/riders%20cafe%20grilled%20halibut_thumb.jpg?imgmax=800" width="504" border="0" /></a></p> <p>Annie herself ordered the grilled steak with mashed potatoes. Not quite sure which cut of beef this was (skirt? flank?) It came drizzled with (thankfully, not drowning in) some brown gravy. A decent hunk of beef, a little overcooked but passable. The mashed potatoes were too gummy for my tastes.</p> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TC4z5oPpOZI/AAAAAAAAP-M/Bin2h83McjM/s1600-h/riders%20cafe%20steak%20and%20mashed%20potatoes%5B2%5D.jpg"><img title="riders cafe steak and mashed potatoes" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="riders cafe steak and mashed potatoes" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TC4z7Bmf3mI/AAAAAAAAP-Q/ClH3j6bFBZA/riders%20cafe%20steak%20and%20mashed%20potatoes_thumb.jpg?imgmax=800" width="503" border="0" /></a></p> <p>Actually, I was vacillating between ordering the steak or the burger. So it was a good thing that Annie ordered the steak so that I could get the burger. Mine came with melting cheddar cheese, REAL pork bacon, and sliced mushrooms. And a side of REAL steak fries! </p> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/TC4z7_j3ffI/AAAAAAAAP-U/UqD9wEi4E7A/s1600-h/riders%20cafe%20bacon%20mushroom%20cheeseburger%20fries%5B2%5D.jpg"><img title="riders cafe bacon mushroom cheeseburger fries" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="riders cafe bacon mushroom cheeseburger fries" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TC4z9FxYeMI/AAAAAAAAP-Y/QBkHJg3cL0Y/riders%20cafe%20bacon%20mushroom%20cheeseburger%20fries_thumb.jpg?imgmax=800" width="504" border="0" /></a> </p> <p>Here’s the post-assembly, mouth-cam shot:</p> <p><img title="riders cafe bacon mushroom cheeseburger" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="riders cafe bacon mushroom cheeseburger" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TC4zwdFrFTI/AAAAAAAAP9o/bdOYKkVA8s4/riders%20cafe%20bacon%20mushroom%20cheeseburger_thumb.jpg?imgmax=800" width="504" border="0" /></p> <p>Look at that thick patty, the melted cheese, the salty bacon. The first bite was pure bliss. The crunch of raw lettuce and onion, the delicious taste of juicy beef fat. Best of all, they cooked the patty to a perfect medium inside. (If there’s one thing I can’t stand in a burger, it’s a patty that has been cooked till it’s hard and grey.)</p> <p>Of course, I swapped plates with Annie to let her have a few bites of my burger while I sampled her steak. I liked it, but was more than happy when she returned the burger to me. ;-d</p> <p>Overall, a decently good Western meal in an uncommon setting in Singapore.</p> <p>Aloha, Nate</p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com4tag:blogger.com,1999:blog-36752534.post-37880449529456682422010-06-11T07:01:00.001+08:002010-06-28T23:35:29.390+08:00Imperial Treasure Super Peking Duck, Singapore<p>We share an excellent Peking duck meal with a popular food blogger in Singapore.</p> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/TBFr9Gxfe4I/AAAAAAAAP7U/eiEQUZQxO9A/s1600-h/imperial%20treasure%20super%20peking%20duck%20restaurant%20singapore%5B2%5D.jpg"><img title="imperial treasure super peking duck restaurant singapore" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="379" alt="imperial treasure super peking duck restaurant singapore" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TBFr-dApBhI/AAAAAAAAP7Y/9raijjChyYU/imperial%20treasure%20super%20peking%20duck%20restaurant%20singapore_thumb.jpg?imgmax=800" width="502" border="0" /></a> </p> <p>Back when we were planning to come to Singapore, I reached out to a few Singaporean food bloggers that I wanted to meet in person. Unfortunately, they were going to be out of town that weekend that we were coming. I commented about this to our friend <a href="http://kongkay1.blogspot.com/">Mike</a>, who told us to contact LK, the blogger behind the popular blog <a href="http://food-4tots.com/">Food For Tots</a>. LK happened to be a Malaysian from Penang, living in Singapore. </p> <p>So I sent LK an email and, after a few rounds back and forth, arranged to meet up at the Imperial Treasure Super Peking Duck Restaurant in the Paragon Mall on Orchard Road. We arrived there, not too many hours past <a href="http://chezannies.blogspot.com/2010/06/dim-sum-noble-house-singapore.html">our dim sum meal at Noble House</a>. Though we had never met before, we did know what each other looked like from our respective About pages. (Aren’t About pages helpful? ;-) ) Then we entered the restaurant where we were shown to our table.</p> <span class="fullpost"><a name="more"></a> <h3>You Gotta Get the Duck</h3> <p>LK and her husband said they had heard good things about this restaurant but haven’t had the Peking duck yet because this kind of meal calls for a larger party than just the two of them. So when we contacted them about a meetup, they thought that it would be a good excuse to try out the duck. They made the reservations, and the duck was served not long after we were seated.</p> <p>Like any good Peking duck restaurant, the chef will carve up the duck right at the table. First he removed just the skin off the breast, which he did with deftness and skill. The shards of roasted duck skin were thin and crispy, like duck-flavored tortilla chips. </p> <p>Next came a couple of platters of duck slices featuring both skin and duck meat:</p> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/TBFsSobdwBI/AAAAAAAAP7c/Z4JiwclJMZA/s1600-h/imperial%20treasure%20peking%20duck%20slices%5B2%5D.jpg"><img title="imperial treasure peking duck slices" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="379" alt="imperial treasure peking duck slices" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TBFsTiyCzfI/AAAAAAAAP7g/GR2nJz7aP5U/imperial%20treasure%20peking%20duck%20slices_thumb.jpg?imgmax=800" width="503" border="0" /></a> </p> <p>Notice on this cut that the fat hasn’t completely rendered out of the duck – there is still a nice, juicy, delicious layer of duck fat between the crisp skin and the tender meat. It makes for a deliriously good bite when that melted duck fat envelops your tongue.</p> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/TBFsafncceI/AAAAAAAAP7k/DxlMRUOebeU/s1600-h/imperial%20treasure%20peking%20duck%20slices%202%5B2%5D.jpg"><img title="imperial treasure peking duck slices 2" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="379" alt="imperial treasure peking duck slices 2" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TBFsbtAfx0I/AAAAAAAAP7s/Za0JSRAC5RM/imperial%20treasure%20peking%20duck%20slices%202_thumb.jpg?imgmax=800" width="503" border="0" /></a> </p> <p>The duck was served with shredded green onions and sticks of raw cucumber along with the obligatory hoisin sauce. Instead of the typical steamed bun to wrap the duck and veggies, Imperial Treasure served up some small, thin crepes. All the better; you don’t fill up on bread, so you can eat more! :D</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TBFsmgJ0cJI/AAAAAAAAP70/30usstwG-bM/s1600-h/imperial%20treasure%20peking%20duck%20wrap%5B2%5D.jpg"><img title="imperial treasure peking duck wrap" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="379" alt="imperial treasure peking duck wrap" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/TBFsnpDhGeI/AAAAAAAAP74/ttMs8IPiqRA/imperial%20treasure%20peking%20duck%20wrap_thumb.jpg?imgmax=800" width="504" border="0" /></a> </p> <p>The remainder of the duck meat was taken back and then incorporated into a wonderfully tasty duck meat and noodle dish. The dish wasn’t just a homey mish-mash of ingredients, but it was subtle and sophisticated. The noodles had good flavor on their own while the vegetables were prepared simply to showcase their flavors. Unfortunately, I did not get a good picture of the dish to show you how good it looked :-(</p> <h3>Other Excellent Dishes</h3> <p>Though we were there to sample the duck, we also ordered a few other dishes. Here are deep-fried silverfish, battered up and fried crispy like tempura.</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TBFst5vPZMI/AAAAAAAAP78/1-a6Ap4wBos/s1600-h/deep%20fried%20silverfish%5B2%5D.jpg"><img title="deep fried silverfish" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="379" alt="deep fried silverfish" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TBFsujkn0rI/AAAAAAAAP8A/gAOTZpYRhHg/deep%20fried%20silverfish_thumb.jpg?imgmax=800" width="503" border="0" /></a> </p> <p>A couple of dishes were recommendations by the wait staff. This dish of bamboo clams and asparagus looks simple, but the clams were prepared stunningly well. They weren’t chewy at all, but tender – almost like cod or other white fish. Definitely a highlight dish that we’d want to try again.</p> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TBFs_8-VhLI/AAAAAAAAP8E/1xScM-KremE/s1600-h/bamboo%20clams%20and%20asparagus%5B2%5D.jpg"><img title="bamboo clams and asparagus" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="379" alt="bamboo clams and asparagus" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TBFtCJKSaDI/AAAAAAAAP8I/YkEQTAJhOqQ/bamboo%20clams%20and%20asparagus_thumb.jpg?imgmax=800" width="504" border="0" /></a> </p> <p>Also recommended was this tofu, spinach and mushroom dish. You can’t really see in this picture, but there are two different kinds of tofu in this dish. The bottom layer is actually a tofu incorporated with blended spinach. Served with the fresh mushrooms on top, this dish was a revelation.</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TBFtWTy5aeI/AAAAAAAAP8M/Zbj1SnbXr30/s1600-h/imperial%20treasure%20spinach%20tofu%5B2%5D.jpg"><img title="imperial treasure spinach tofu" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="379" alt="imperial treasure spinach tofu" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TBFtYDPtpYI/AAAAAAAAP8Q/JdBlj5Cx_EU/imperial%20treasure%20spinach%20tofu_thumb.jpg?imgmax=800" width="503" border="0" /></a> </p> <p>We were quite stuffed by the end of the meal, and had a hard time deciding what, if anything, to get for dessert. But again the wait staff was very helpful. They suggested this trio of dessert creams. Bottom left is the roasted walnut cream. Bottom right is an almond cream which was thickened with egg white. The top dish, though is the winner. <strong>DURIAN cream.</strong></p> <p>Oh. My. God. So good. Soo goood.</p> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TBFux4gRUlI/AAAAAAAAP8U/87DXEdzaCzg/s1600-h/durian%20pudding%20walnut%20cream%20almond%20cream%5B2%5D.jpg"><img title="durian pudding walnut cream almond cream" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="379" alt="durian pudding walnut cream almond cream" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TBFuyyEliSI/AAAAAAAAP8Y/R6i-LcNaZvQ/durian%20pudding%20walnut%20cream%20almond%20cream_thumb.jpg?imgmax=800" width="503" border="0" /></a></p> <p>This meal wouldn’t be possible without our gracious hosts. Throughout dinner, we “talked shop” a bit about food blogging, but mostly just discussed what life in Singapore is like. LK and her husband are very kind and friendly folks, and we are honored to have met them. Do check out the excellent <a href="http://food-4tots.com/">Food For Tots website</a> and check out her impressive breadth of recipes. Let them know Nate and Annie sent you!</p> <p>Aloha, Nate</p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com8tag:blogger.com,1999:blog-36752534.post-37393050408968187352010-06-06T20:15:00.001+08:002010-06-07T23:28:53.160+08:00Dim Sum @ Noble House, Singapore<h3 align="center">Sunrise over Singapore</h3> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TAuMsiMqhiI/AAAAAAAAP5E/U-tXwvcH3Fo/s1600-h/sunrise%20over%20bukit%20batok%5B2%5D.jpg"><img title="sunrise over bukit batok" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="337" alt="sunrise over bukit batok" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TAuMt4Uk-_I/AAAAAAAAP5I/BpFAPNN2oVk/sunrise%20over%20bukit%20batok_thumb.jpg?imgmax=800" width="504" border="0" /></a></p> <p>Although Kuching is known for a lot of good food that you cannot find in West Malaysia (or anywhere else) like Kolo Mee and <a href="http://chezannies.blogspot.com/2009/10/grace-place-sarawak-laksa.html">Sarawak Laksa</a>, Kuching is decidedly not Cantonese in its cuisine. If you are looking for any sort of Cantonese food, wait until you get to KL or Singapore. Especially if you want good dim sum. The advice given to us by locals about getting dim sum in Kuching is, “don ‘t even try.”</p> <p>So when we were planning to go to Singapore, I had a major hankering for dim sum. I was determined to get me some really good dim sum. Not just any ordinary dim sum but <strong>really good, Hong Kong-style dim sum</strong>. (After all, this dim sum meal would have to carry me over until the next time I got to KL, Singapore or Hong Kong.</p> <span class="fullpost"><a name="more"></a> <h3>Laying Plans</h3> <p>With that in mind, I called my cousin 2 weeks before we left for Singapore to let him know that we were coming and to let him know that I was hankering for dim sum. He was more than happy to oblige. He made reservations at <a href="http://www.carltonhotel.sg/dining_wah.htm">Wah Lok at the Carlton Hotel</a> (supposedly one of the better dim sum places in Singapore) for the Friday we arrived. He also invited my mom to come along.</p> <p>So I called my mom to let her know and to warn her <strong>not to make any plans</strong> for that afternoon because we were going for dim sum. I was gonna get myself some dim sum and then some!</p> <h3>Plans Unlaid</h3> <p>You know how “the best laid plans of mice and men go oft’ awry”? Well, on Wednesday night, I get a call from my mom. Wouldn’t you know it, another aunt of mine was so excited to see us, she decided to make popiah and invited all cousins, some of whom I had not seen in over 10 years, to come to her home <strong>That Very Friday</strong> for lunch!</p> <p>“So what do you want to do?” my mom asked. “We could still just go with that <em>one</em> cousin for lunch but then you’d miss out on getting to see <strong>ALL </strong>your cousins.”</p> <p>You know when someone gives you a choice that’s not really a choice at all? How could I possibly insult my aunt who had gone through all this trouble to prepare a feast and gather the family for us? And how could I miss this opportunity to catch up with all my relatives?</p> <p>Resignedly I told Mom to call that one cousin to cancel the dim sum reservation and come over to the house. <strong>GUNFUNIT!</strong></p> <h3>Making it Up</h3> <p>So did we have fun with the relatives that Friday? Sure we did. And did I regret not going for dim sum at the Carlton? Sure I did.  But in the process of the conversation with my relatives, my aunts got wind of my hankering for dim sum so they all decided to take me to dim sum for lunch the next day. Just not at Wah Lok, but another place called Noble House.</p> <p>(Isn’t it nice to be treated so well? This only happens when you don’t come around to visit so often ^_^)</p> <p>So, yay! I was finally going to get me some dim sum! Several of my cousins and aunties came along - after all, dim sum is a meal best shared by many. They said that the last time they were there, it was very good (though it had been several years since).</p> <h3>Eating it Up</h3> <p>Was the better than anything we could get in Kuching? Definitely.</p> <p>Better than my hopes and expectations? I wouldn’t say that. I have had better dim sum in Hong Kong (duh) and even in San Jose (<a href="http://chezannies.blogspot.com/2007/10/dim-sum-dynasty-restaurant-san-jose.html">Dynasty</a>).</p> <p>Did I stuff myself full of dim sum? Of course. :-d</p> <p>But on the whole, only some dishes were real highlights like the char siu bao (that alone made the dim sum memorable – my kids ate three each!)</p> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TAuNFfUZulI/AAAAAAAAP5c/ima2aPMdsE0/char%20siu%20bao%20at%20noble%20house%20singapore%5B3%5D.jpg?imgmax=800"><img title="char siu bao at noble house singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="504" alt="char siu bao at noble house singapore" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TAuNWgUtEJI/AAAAAAAAP5g/n0w55DtnrUI/char%20siu%20bao%20at%20noble%20house%20singapore_thumb%5B1%5D.jpg?imgmax=800" width="377" border="0" /></a></p> <p>The yam puffs were delicate, fragile crispy bites filled with just the right amount of savory-sweet filling to make you want another.</p> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TAuOqHM2o6I/AAAAAAAAP6M/oDp9iqNYt-o/s1600-h/taro%20puffs%20at%20noble%20house%20singapore%5B2%5D.jpg"><img title="taro puffs at noble house singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="taro puffs at noble house singapore" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TAuOrbpKoFI/AAAAAAAAP6Q/nayDlBes1ZE/taro%20puffs%20at%20noble%20house%20singapore_thumb.jpg?imgmax=800" width="503" border="0" /></a></p> <p>The cheese balls were an interesting deep fried fusion of broccoli, shrimp paste, cheese and croutons. I would have eaten 10 of those except I was already so full!</p> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TAuQUQAJtZI/AAAAAAAAP6c/G-lVXnOffZY/s1600-h/inside%20cheese%20ball%20at%20noble%20house%20singapore%5B3%5D.jpg"><img title="inside cheese ball at noble house singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="504" alt="inside cheese ball at noble house singapore" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TAuQVpn-PNI/AAAAAAAAP6g/hE5aFyv4src/inside%20cheese%20ball%20at%20noble%20house%20singapore_thumb%5B1%5D.jpg?imgmax=800" width="379" border="0" /></a> </p> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/TAuPu9yA-bI/AAAAAAAAP6U/nGna58LjbI0/s1600-h/deep%20fried%20cheese%20ball%20at%20noble%20house%20singapore%5B2%5D.jpg"><img title="deep fried cheese ball at noble house singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="deep fried cheese ball at noble house singapore" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TAuPwIPY-0I/AAAAAAAAP6Y/1Mb9t2xm9GQ/deep%20fried%20cheese%20ball%20at%20noble%20house%20singapore_thumb.jpg?imgmax=800" width="502" border="0" /></a> </p> <p>The rest were pretty standard, good quality dim sum. Nothing that would make you speechless but nothing that would make you upset. Overall we ate everything and we didn’t complain. It was a parade of food, from the chicken feet…</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TAuMzSVPgsI/AAAAAAAAP5M/-JnEJ_dCOKM/s1600-h/chicken%20feet%20at%20noble%20house%20singapore%5B2%5D.jpg"><img title="chicken feet at noble house singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="chicken feet at noble house singapore" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TAuM0VyzKZI/AAAAAAAAP5Q/KKVxveX46zQ/chicken%20feet%20at%20noble%20house%20singapore_thumb.jpg?imgmax=800" width="504" border="0" /></a> </p> <p>…to the har gow…</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TAuM-ZdXwEI/AAAAAAAAP5U/cvZKNxT2dDU/s1600-h/har%20gow%20at%20noble%20house%20singapore%5B2%5D.jpg"><img title="har gow at noble house singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="378" alt="har gow at noble house singapore" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/TAuM_R5841I/AAAAAAAAP5Y/GUimcXqtvX4/har%20gow%20at%20noble%20house%20singapore_thumb.jpg?imgmax=800" width="504" border="0" /></a></p> <p>…to the pork in bean curd skin… </p> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TAuNbKsGssI/AAAAAAAAP5k/9p8ImOZdFPA/s1600-h/pork%20in%20bean%20curd%20skin%20at%20noble%20house%20singapore%5B2%5D.jpg"><img title="pork in bean curd skin at noble house singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="pork in bean curd skin at noble house singapore" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TAuNcJsvorI/AAAAAAAAP5s/K2GcP_LT0WQ/pork%20in%20bean%20curd%20skin%20at%20noble%20house%20singapore_thumb.jpg?imgmax=800" width="504" border="0" /></a> </p> <p>…and the radish cake…</p> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/TAuNvGL1YVI/AAAAAAAAP50/QG3tCeuhH5o/s1600-h/radish%20cake%20at%20noble%20house%20singapore%5B2%5D.jpg"><img title="radish cake at noble house singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="radish cake at noble house singapore" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TAuNv8uAdVI/AAAAAAAAP54/vS_wHrUoVrA/radish%20cake%20at%20noble%20house%20singapore_thumb.jpg?imgmax=800" width="502" border="0" /></a> …followed by the cheong fun…</p> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/TAuN5N-ntlI/AAAAAAAAP58/fCVVHguW89c/s1600-h/cheong%20fun%20at%20noble%20house%20singapore%5B2%5D.jpg"><img title="cheong fun at noble house singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="cheong fun at noble house singapore" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TAuN6SrzzDI/AAAAAAAAP6A/j-DxRXcjrYo/cheong%20fun%20at%20noble%20house%20singapore_thumb.jpg?imgmax=800" width="504" border="0" /></a> </p> <p>…and the fried tofu…</p> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/TAuOFYoeNtI/AAAAAAAAP6E/JzFNV40Idyw/s1600-h/deep%20fried%20tofu%20at%20noble%20house%20singapore%5B2%5D.jpg"><img title="deep fried tofu at noble house singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="deep fried tofu at noble house singapore" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TAuOGBf7GLI/AAAAAAAAP6I/ANJ24E-9yfA/deep%20fried%20tofu%20at%20noble%20house%20singapore_thumb.jpg?imgmax=800" width="504" border="0" /></a></p> <p>…and finally the shrimp and banana fritter. </p> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TAuRUOamcKI/AAAAAAAAP6k/CpNi9EU2qmE/s1600-h/shrimp%20and%20banana%20fritter%20at%20noble%20house%20singapore%5B2%5D.jpg"><img title="shrimp and banana fritter at noble house singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="shrimp and banana fritter at noble house singapore" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TAuRVFUbaGI/AAAAAAAAP6o/Rp8nFADyriM/shrimp%20and%20banana%20fritter%20at%20noble%20house%20singapore_thumb.jpg?imgmax=800" width="504" border="0" /></a> </p> <h3>Worthwhile?</h3> <p>Yes, my craving was satisfied. But more than that, the company of family turned what I would consider good dim sum meal into <strong>a really great and memorable meal.</strong> I can’t complain. What more could I have asked for? We got fun, we had food, we had family. I got to hang out with cousins who I hadn’t seen in years. I got to meet my nephews who I hadn’t seen since they were knee-high and now were towering over me. </p> <p>I do still wonder how Wah Lok’s dim sum would have been. I suspect the dim sum would have been better there, but then again the grass is always greener on the other side of the fence. The good news is, we’re close and there are opportunites to go back. I look forward to the next time I get to share a meal with my Singapore family. </p> <p>Thanks guys for making it so fun!</p> <p>Cheers, Annie.</p> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/TAuRcAqJRII/AAAAAAAAP6s/En71Zqbp0dU/s1600-h/singapore%20family%5B2%5D.jpg"><img title="singapore family" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="singapore family" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TAuRdGK4G8I/AAAAAAAAP6w/6EsjY3toWCU/singapore%20family_thumb.jpg?imgmax=800" width="504" border="0" /></a></p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com9tag:blogger.com,1999:blog-36752534.post-60460772968302263112010-06-04T23:17:00.001+08:002010-06-04T23:17:46.079+08:00Hibiki Restaurant, Singapore<p>We’ve been deprived.</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TAkXCxSn6uI/AAAAAAAAP4I/yb9qhtNO-dI/s1600-h/hibikirestaurantsingapore2.jpg"><img title="hibiki restaurant singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="hibiki restaurant singapore" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TAkXEQKR_UI/AAAAAAAAP4M/Jntb6p4WV3o/hibikirestaurantsingapore_thumb.jpg?imgmax=800" width="504" border="0" /></a></p> <p>In California and Hawaii, we’ve been <strong>spoiled for good sushi</strong>. Whether it was <a href="http://chezannies.blogspot.com/2008/08/tokkuri-tei-2-going-back-for-more.html">Tokkuri Tei in Honolulu</a>, <a href="http://chezannies.blogspot.com/2007/11/akane-los-altos-again.html">Akane in Los Altos</a>, <a href="http://chezannies.blogspot.com/2009/03/sensational-sushi-at-sakae-sushi.html">Sakae in Burlingame</a>, or the inimitable <a href="http://chezannies.blogspot.com/2009/01/in-memoriam-ryosuke-yoshioka-sushi-man.html">Sushi-Man in San Francisco</a>, we feel that we’ve experienced some of the best sushi around. Despite the fact that Kuching is known for its fresh seafood, however, it is not known for having good sushi restaurants.</p> <p>Our friends <a href="http://kongkay1.blogspot.com/">Mike</a> and <a href="http://cwfoodtravel.blogspot.com">CW</a> both told us to bypass the local Kuching sushi restaurants and just wait until we get to KL or Singapore. Well, we made it to Singapore, we were looking for a place to have dinner after <a href="http://chezannies.blogspot.com/2010/06/singapore-flyer.html">our trip on the Singapore Flyer</a>, and we found the Hibiki Japanese Restaurant on the ground floor of the Singapore Flyer terminal. Let’s have some sushi!</p> <span class="fullpost"><a name="more"></a> <h3>Sushi, or Not Sushi? That is the Question</h3> <p>Well, it turns out that Hibiki restaurant is more of a Japanese buffet restaurant instead of a sushi joint. At least, a Japanese buffet was all they had on offer that night. No ala carte!</p> <p>Nowadays, we eschew buffets because Annie and I don’t really eat that much and neither do the kids. We never get our money’s worth like we used to when we were ravenous teenagers. But what the heck, <strong>we’re on vacation</strong>! We decided to just go for it.</p> <p>The buffet system at Hibiki is not what you’d normally expect. Instead of having all the food laid out on a long table at room temperature, you just tell the waitress what menu selections you want and she’ll run back to the kitchen where they prepare your order. It’s a little slower this way, but at least the food is at the correct temperature.</p> <p>First to come out was this <em>chawanmushi</em>, a savory steamed egg custard with mushrooms. It was very light and tasty. The kids gobbled theirs right up.</p> <h3 align="center">Chawanmushi at Hibiki Restaurant, Singapore</h3> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TAkXL52RUTI/AAAAAAAAP4Q/0490a4XD7Bk/s1600-h/chawanmushihibikirestaurantsingapore.jpg"><img title="chawanmushi hibiki restaurant singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="chawanmushi hibiki restaurant singapore" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TAkXMsxWlJI/AAAAAAAAP4U/Q_jRO6SinYY/chawanmushihibikirestaurantsingapore%5B2%5D.jpg?imgmax=800" width="503" border="0" /></a></p> <p>Hibiki doesn’t have much in the way of sushi, but they do have some <em>maki</em> (rolls) like the inside-out California roll and soft-shell crab roll. They also had some sashimi selections, including salmon, swordfish, and <em>amaebi</em> (sweet freshwater shrimp). The salmon was amazingly fresh, while the amaebi were quite enjoyable. We ordered a few more plates of these.</p> <h3 align="center">Sushi and Sashimi at Hibiki Restaurant</h3> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/TAkYMLLXJkI/AAAAAAAAP4Y/vs5uUQD4NX8/s1600-h/salmonandamaebisashimihibikirestaura.jpg"><img title="salmon and amaebi sashimi hibiki restaurant singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="salmon and amaebi sashimi hibiki restaurant singapore" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TAkYNM_J4JI/AAAAAAAAP4g/I0UvKVdN1tU/salmonandamaebisashimihibikirestaura%5B1%5D.jpg?imgmax=800" width="503" border="0" /></a></p> <p>Annie’s mum ordered up some shrimp and veggie tempura. Also quite nice, but I think the batter was on the heavy side.</p> <h3 align="center">Shrimp and Veggie Tempura at Hibiki Restaurant</h3> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/TAkYT7iO_JI/AAAAAAAAP4k/om_vki4DUr0/s1600-h/shrimptempurahibikirestaurantsingapo.jpg"><img title="shrimp tempura hibiki restaurant singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="shrimp tempura hibiki restaurant singapore" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TAkYU3jhUwI/AAAAAAAAP4o/8p_b7MECo20/shrimptempurahibikirestaurantsingapo%5B2%5D.jpg?imgmax=800" width="503" border="0" /></a></p> <p>We ordered a few grilled items as well, including the asparagus wrapped in pork belly (awesome!) and this nice chicken yakitori. Both these items got extra callbacks.</p> <h3 align="center">Chicken Yakitori at Hibiki Restaurant</h3> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TAkYamd44fI/AAAAAAAAP4s/U5D29f229DE/s1600-h/chickenyakitorihibikirestaurantsinga.jpg"><img title="chicken yakitori hibiki restaurant singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="chicken yakitori hibiki restaurant singapore" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/TAkYblbNViI/AAAAAAAAP4w/sofPlKkMKkk/chickenyakitorihibikirestaurantsinga%5B2%5D.jpg?imgmax=800" width="504" border="0" /></a></p> <p>There were a few misses among the dishes, like a dismal agedashi tofu (no bonito shavings? come on!), a boring tabemono, and a grilled unagi fail (too much ginger, didn’t taste right). Service was okay, but the two waitresses got slightly overwhelmed when tables started filling up and they were preoccupied running back and forth from the kitchen. The dessert course was this tart pomelo-flavored jelly, which, though a bit sweet, was a nice save.</p> <h3 align="center">Pomelo Jelly at Hibiki Restaurant</h3> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TAkY8l-yZnI/AAAAAAAAP40/XGPTnZH5lyY/s1600-h/pomelojellyhibikirestaurantsingapore%5B1%5D.jpg"><img title="pomelo jelly hibiki restaurant singapore" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="pomelo jelly hibiki restaurant singapore" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TAkY-Bf9eDI/AAAAAAAAP44/sTgzZHKECLw/pomelojellyhibikirestaurantsingapore.jpg?imgmax=800" width="503" border="0" /></a></p> <p>With all said and done, we came out a few pounds heavier and about 150 Singapore dollars lighter. Quite full, but not quite satisfied because we still didn’t get the sushi we wanted. At least the weather outside was nice and balmy so we could walk off (a bit) of dinner.</p> <p>Here’s a shot of the Singapore Flyer from the ground level at night. Like the Flyer, we’ll come ‘round Singapore again. Maybe we’ll find some really good sushi next time.</p> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/TAkZFOyJ_1I/AAAAAAAAP48/xu9gxkPvYI8/s1600-h/singaporeflyeratnight3.jpg"><img title="singapore flyer at night" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="504" alt="singapore flyer at night" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TAkZGHncuQI/AAAAAAAAP5A/RQTqStwwF7E/singaporeflyeratnight_thumb1.jpg?imgmax=800" width="337" border="0" /></a></p> <p>Aloha, Nate</p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com2tag:blogger.com,1999:blog-36752534.post-40450890078810564692010-06-02T21:50:00.001+08:002010-06-02T21:50:19.463+08:00Singapore Flyer<p>Annie’s mum is from Singapore, and we haven’t seen the Singapore side of the family <a href="http://www.ballofdirt.com/entries/10396/125268.html">in over 4 years</a>. With the long weekend created by the Wesak Day and Gawai holidays in Sarawak, we had a great excuse to book a trip over to see the relatives. On the first day we arrived, Annie’s aunt invited all the cousins over to her house for some <a href="http://chezannies.blogspot.com/2008/09/mum-poh-pia-is-best.html">popiah</a> and other good food.</p> <p>We had a good time hanging out at Aunty’s house and catching up with all the relatives. In the late afternoon, we had to catch a taxi to our next destination. Here’s Esther and Daniel’s reactions to what they saw:</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TAZgLBYlb7I/AAAAAAAAP3M/QGNUJxRwF1I/s1600-h/daniel%20esther%20taxi%5B2%5D.jpg"><img title="daniel esther taxi" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="daniel esther taxi" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/TAZgMFXpqjI/AAAAAAAAP3Q/nxkONZAF5Eo/daniel%20esther%20taxi_thumb.jpg?imgmax=800" width="504" border="0" /></a></p> <span class="fullpost"><a name="more"></a> <h3>The Singapore Flyer</h3> <p>Off in the distance is the <a href="http://en.wikipedia.org/wiki/Singapore_Flyer">Singapore Flyer</a>, a giant Ferris wheel similar to the London Eye. At 165 meters high, it is (currently) <strong>the tallest Ferris wheel in the world</strong>. Along the outside of the wheel are 28 enclosed capsules from which people can stand and view the Singapore city and coastline during its half-hour rotation.</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/TAZgxXkc1kI/AAAAAAAAP3c/5z9RLbbyOPY/s1600-h/singapore%20flyer%20from%20street%5B2%5D.jpg"><img title="singapore flyer from street" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="singapore flyer from street" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/TAZg0GmMZKI/AAAAAAAAP3g/VnMfzQM-124/singapore%20flyer%20from%20street_thumb.jpg?imgmax=800" width="502" border="0" /></a></p> <p>Though it was crowded due to the Wesak Day public holiday, the line moved steadily through the various gates and rooms up to the boarding platform. You have about 30 seconds between the time the capsule doors open and the staff usher you inside, and the time the doors close. Then, it’s <strong>up, up, and away!</strong></p> <h3 align="center">Waiting to Board the Singapore Flyer</h3> <p><u><font color="#800080"></font></u><a><img title="singapore flyer boarding platform" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="singapore flyer boarding platform" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TAZg1_wskWI/AAAAAAAAP3k/2124uUuqc3c/singapore%20flyer%20boarding%20platform_thumb.jpg?imgmax=800" width="504" border="0" /></a></p> <p>As the wheel turns and the capsule rises, you see more and more of southern Singapore’s landscape. Actually, there isn’t much land to see, as most of it is covered by high-rise buildings. Singapore is the world’s <strong>3rd most densely populated country</strong>, even higher than Hong Kong! To the east is the Marina Bay Golf Course, and the East Coast Parkway runs off into the distance towards Changi Airport. </p> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/TAZg_1CDoqI/AAAAAAAAP3o/c8vQMUhHPk4/s1600-h/east%20coast%20parkway%20and%20the%20marina%20golf%20course%20from%20the%20singapore%20flyer%5B2%5D.jpg"><img title="east coast parkway and the marina golf course from the singapore flyer" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="337" alt="east coast parkway and the marina golf course from the singapore flyer" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TAZhAzzAIKI/AAAAAAAAP3s/2l57a2PiARA/east%20coast%20parkway%20and%20the%20marina%20golf%20course%20from%20the%20singapore%20flyer_thumb.jpg?imgmax=800" width="504" border="0" /></a></p> <p>Directly north of the Flyer is Marina Bay. The Merlion Statue right in front of the Fullerton Hotel is dwarfed by the Singapore Central Business District’s skyline. The Merlion <strong>used to face open ocean</strong> before land reclamation projects created the Marina Centre and Marina South areas. So much has changed as Singapore has built new land and new developments!</p> <h3 align="center">Singapore Central Business District</h3> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/TAZhP_gNoAI/AAAAAAAAP3w/JZPDvAQtrFw/s1600-h/east%20coast%20parkway%20and%20the%20marina%20from%20the%20singapore%20flyer%5B2%5D.jpg"><img title="east coast parkway and the marina from the singapore flyer" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="337" alt="east coast parkway and the marina from the singapore flyer" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TAZhQyVQNGI/AAAAAAAAP30/Y3YpUCZSRzU/east%20coast%20parkway%20and%20the%20marina%20from%20the%20singapore%20flyer_thumb.jpg?imgmax=800" width="504" border="0" /></a> </p> <p>In fact, those developments continue as we speak. To the west of the Flyer is the <strong>Marina Bay Sands integrated casino resort</strong>. Joining the three high-rise buildings is the SkyPark, an interesting boat-shaped feature that will have the world’s longest elevated swimming pool. Across the Expressway is the Garden at Marina South, a redevelopment of the Marina City Park which will include a climate-controlled conservatory.</p> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/TAZhbWqmHOI/AAAAAAAAP34/XyQ-QfurMY8/s1600-h/marina%20and%20tanjong%20pagar%20terminal%20from%20singapore%20flyer%5B2%5D.jpg"><img title="marina and tanjong pagar terminal from singapore flyer" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="337" alt="marina and tanjong pagar terminal from singapore flyer" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TAZhdI5vqbI/AAAAAAAAP38/qRq34krM-Vw/marina%20and%20tanjong%20pagar%20terminal%20from%20singapore%20flyer_thumb.jpg?imgmax=800" width="504" border="0" /></a></p> <p>We returned to Earth just as the sun set.</p> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/TAZhlKX6stI/AAAAAAAAP4A/ciecSTJIzLA/s1600-h/singapore%20flyer%20at%20sunset%5B3%5D.jpg"><img title="singapore flyer at sunset" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="504" alt="singapore flyer at sunset" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/TAZhmVI6wjI/AAAAAAAAP4E/ArifyJcMLDQ/singapore%20flyer%20at%20sunset_thumb%5B1%5D.jpg?imgmax=800" width="379" border="0" /></a></p> <p>By then, we were ready for dinner. We didn’t have any plans, so we decided to check out what was available right there at the Flyer’s terminal. There was a Popeye’s Louisiana Kitchen outlet, but I didn’t feel like fried chicken. Then there was the O’Leary’s Sports Bar & Grill, but they were closed for a private function. So, we decided to try out the Hibiki Japanese Restaurant…</p> <p>Which we will talk about in our next post!</p> <p>Aloha, Nate</p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com2tag:blogger.com,1999:blog-36752534.post-14136144938912425372010-05-31T10:44:00.000+08:002010-05-31T10:45:30.347+08:00Coming Soon...<div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKev4zCL8pvbJxyt8axWVC4cvGtC48Op-T1GBcM1wCvkW22cSqdpEy-NyksL5rRuQ-aZleJp2vvQKAXb9PjKJbnm40-McRzEdbHHopzIzu27A3jCECR1y5q7-J6US5WF6fqa_1/s1600/IMG_0128.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKev4zCL8pvbJxyt8axWVC4cvGtC48Op-T1GBcM1wCvkW22cSqdpEy-NyksL5rRuQ-aZleJp2vvQKAXb9PjKJbnm40-McRzEdbHHopzIzu27A3jCECR1y5q7-J6US5WF6fqa_1/s400/IMG_0128.JPG" border="0" /></a> </div><br />Just a little note to say that we're in Singapore for a short holiday and will be back to posting about our experiences in a few days. Stay tuned!<br /><br />Cheers and Aloha,<br /><br />Nate and Annie<div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com3tag:blogger.com,1999:blog-36752534.post-10458431887685470612010-05-27T23:49:00.001+08:002010-05-27T23:49:22.860+08:00Recipe for Fried Pork with Evaporated Milk<p>An extremely delicious dish that had the whole family clamoring for more.</p> <h3 align="center">Fried Pork with Evaporated Milk</h3> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="fried pork in evaporated milk" border="0" alt="fried pork in evaporated milk" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_6UUXJLG0I/AAAAAAAAP1s/d3Rd6KeFEbE/friedporkinevaporatedmilk_thumb.jpg?imgmax=800" width="504" height="379" /></p> <p>One day while I was cooking dinner, our helper Jessie (who gave us the <a href="http://chezannies.blogspot.com/2010/04/braised-squash-with-lemongrass.html">recipe for Braised Squash with Lemongrass</a>) mentioned this dish that she makes for her catered lunches that is always in demand. She said it was a fish dish that used evaporated milk and curry leaves. According to her, kids loved this dish.</p> <p>I thought it sounded really good and asked if she would be willing to make it for us. She was very agreeable and told me that if I got her the evaporated milk, she would make it. She even bought the fish.</p> <p>Now, having Jessie cook a dish for us on a weekday night is already a God-send. But not only that, this dish turned out to be <strong>extremely delicious</strong>. We ate it up and clamored for more. Fortunately, there was half a can of the evaporated milk left and Jessie told us that we could do this same dish with pork.</p> <p>I just happened to have pork in my freezer (riblets to be exact—but pork belly chunks would’ve been even better). So Jessie agreed to cook this dish again the next day and even she agreed to wait till we got back home from work before starting to cook, so we could learn how to do it for ourselves. And now we get to share it with you!</p> <span class="fullpost"><a name="more"></a> <h3>Mingling Sweet and Savory</h3> <p>The key to this dish is to intermingling of savory flavors with sweet creamy flavors. This dish is reminiscent of the Malay style of cooking with loads of coconut milk (<em>masak lemak</em>) but instead of coconut milk, Jessie has substituted evaporated milk instead.</p> <h3 align="center">Evaporated Milk</h3> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/S_6UUxP03lI/AAAAAAAAP1w/aSV_nc0klWk/s1600-h/evaporatedmilk3.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="evaporated milk" border="0" alt="evaporated milk" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_6UV_-199I/AAAAAAAAP10/GxnYfzWOHC4/evaporatedmilk_thumb1.jpg?imgmax=800" width="379" height="504" /></a></p> <p>And the highlight of the dish is the fried curry leaves. If you’ve never had fried curry leaves, you’ve missed out my friend. There is nothing like it.</p> <p>Fried sage can’t hold a candle to fried curry leaves. The aroma, pungency and savory factor of the leaves makes it <strong>one addictive eats</strong>! You need to get yourself to an Indian grocery store and find some fresh ones if you can because they are totally worth it. And in this dish, it is <em>the </em>star!</p> <p>The other aromatics help of course—chopped garlic, minced shallots, and some small bird’s eye chillies. All these ingredients pack a wallop and make for an enticing dish that keeps you coming back for seconds and thirds and…you get the picture!</p> <h3 align="center">Curry Leaves, Shallots, Garlic and Chillies</h3> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="curry leaves shallots and chillies" border="0" alt="curry leaves shallots and chillies" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_6UWmzSiEI/AAAAAAAAP14/m4JrNOJPNiE/curryleavesshallotsandchillies_thumb.jpg?imgmax=800" width="503" height="379" /></p> <h3>Recipe for Fried Pork with Evaporated Milk</h3> <p><strong>Ingredients:</strong> <br />1 lb pork riblets or pork belly, cut into chunks <br />2 Tbsp <a title="buy tapioca starch on Amazon.com (affiliate link)" href="http://www.amazon.com/gp/product/B000F3NPNG?ie=UTF8&tag=houofann-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000F3NPNG">tapioca starch</a> (or cornstarch will work too) <br />1 tsp salt <br />dash of pepper <br />enough oil to shallow fry the pork riblets</p> <p>For sauce: <br />3-4 shallots, minced <br />3-4 garlic cloves, minced <br />3-5 bird’s eye chilli pepper, diced small (number is up to you depending on how much spice you can handle but you must have at least a few) <br />a large handful of curry leaves (about 5-6 thick stalks)</p> <p>half a <a title="Buy evaporated milk on Amazon.com (affiliate link)" href="http://www.amazon.com/gp/product/B001AU8AWE?ie=UTF8&tag=houofann-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001AU8AWE">can of evaporated milk</a>, about 1 cup <br />1 Tbsp sugar <br />1 tsp chicken bouillon (or to taste)</p> <p><strong>Method: <br /></strong>1. Mix pork riblets or pork belly with the tapioca starch, salt and pepper and allow to sit for about half an hour to an hour.</p> <h3 align="center">Pork Riblets Marinating</h3> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_6UXp3Gp-I/AAAAAAAAP18/-aLnHJ1qaFM/s1600-h/porkribsmarinating2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="pork ribs marinating" border="0" alt="pork ribs marinating" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S_6UYaY1o5I/AAAAAAAAP2A/K26IwbD29Ew/porkribsmarinating_thumb.jpg?imgmax=800" width="503" height="379" /></a></p> <p>2. Heat up oil in a wok and fry the riblets until golden brown on all sides, about 4-5 mins per side.</p> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S_6UZaBF2_I/AAAAAAAAP2E/8EHIwMf6Dco/s1600-h/fryingporkribs2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="frying pork ribs" border="0" alt="frying pork ribs" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_6UaKxwTBI/AAAAAAAAP2I/EAKg6t81C9w/fryingporkribs_thumb.jpg?imgmax=800" width="503" height="379" /></a></p> <p>3. Once pork is thoroughly cooked through, remove from oil. <br />4. Remove all but 3 Tbsp of oil from wok. <br />5. Throw in the shallots, garlic, chillies, and curry leaves into the hot oil and stirfry till the curry leaves start to smell really fragrant and become slightly crispy. Make sure that you don’t burn the garlic and shallots.</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S_6Ua6OieOI/AAAAAAAAP2M/-CYBJ-W1OE4/s1600-h/fryingcurryleavesshallotsandchiles2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="frying curry leaves shallots and chiles" border="0" alt="frying curry leaves shallots and chiles" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S_6Ub8DI_iI/AAAAAAAAP2Q/1lEEhiPbF90/fryingcurryleavesshallotsandchiles_t.jpg?imgmax=800" width="503" height="379" /></a></p> <p>6. Return pork to the wok along with the above ingredients. Cook pork a little longer (if fish, this part if not necessary but because it is pork, you want to meat to get a little bit more tender).</p> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_6Ucp_elII/AAAAAAAAP2U/fyEbDNGqM4w/s1600-h/addfriedporktocurryleavesshallotsand%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="add fried pork to curry leaves shallots and chillies" border="0" alt="add fried pork to curry leaves shallots and chillies" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S_6Udj0RAZI/AAAAAAAAP2Y/VEBgmc6sWoE/addfriedporktocurryleavesshallotsand.jpg?imgmax=800" width="503" height="379" /></a></p> <p>7. After about 10-15 mins, pour in the evaporated milk, followed by the sugar and chicken bouillon.</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S_6UeUlYRcI/AAAAAAAAP2c/-Em3MrOJi3k/s1600-h/porksimmeringinevaporatedmilk2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="pork simmering in evaporated milk" border="0" alt="pork simmering in evaporated milk" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_6UfNfwXLI/AAAAAAAAP2g/RwJUzmF2rnA/porksimmeringinevaporatedmilk_thumb.jpg?imgmax=800" width="503" height="379" /></a></p> <p>8. Let the whole dish simmer for a little while in this sauce (if needed, you could add a bit of water). Adjust seasoning—it should be savory with touches of sweetness and spicyness. <br />9. Plate up and eat with plenty of rice. Yum!</p> <h3 align="center">Fried Pork with Evaporated Milk</h3> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_6Ugalvr9I/AAAAAAAAP2k/s0aRbxE562I/s1600-h/curryleavesshallotsandchillies2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="fried pork in evaporated milk" border="0" alt="fried pork in evaporated milk" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_6UUXJLG0I/AAAAAAAAP1s/d3Rd6KeFEbE/friedporkinevaporatedmilk_thumb.jpg?imgmax=800" width="504" height="379" /></a></p> <p>Try this dish and I <strong>guarantee you will love</strong> the combination of flavors. If you have a nice white fish (like dory), you could replace the pork for fish (except that the batter for the fish is slightly different and you don’t put the fried fish back into the sauce—you just pour it onto the cooked fish).</p> <p>Enjoy!</p> <p>Cheers, Annie</p> <p>Since these curry leaves came from our neighbor’s tree, I am entering this in the Grow Your Own recipe roundup this month, hosted by Andrea of <a href="http://www.andreasrecipes.com">Andrea’s Recipes</a>.</p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com7tag:blogger.com,1999:blog-36752534.post-81334443631525567792010-05-24T23:12:00.001+08:002010-05-24T23:26:09.290+08:00Steamed, Stuffed Squid<p>When the kids wolfed it down in no time and then asked for more, we knew it was good.</p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="steamed stuffed squid" border="0" alt="steamed stuffed squid" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S_qXM8h0G5I/AAAAAAAAP0k/tjG1FHxq7vU/steamedstuffedsquid_thumb.jpg?imgmax=800" width="504" height="379" /></p> <p>This squid recipe actually came about 2 months after the previous <a href="http://chezannies.blogspot.com/2010/05/fried-squid-fail.html">Fried Squid Fail</a>. Annie had some time to shake off the bad mojo and was willing to have another go at cooking squid, something she wanted to do as one of her <a href="http://chezannies.blogspot.com/2010/01/my-new-years-cooking-resolution.html">New Years’ Cooking Resolutions</a>. But no frying this time.</p> <span class="fullpost"><a name="more"></a> <h3>Cookbooks Galore</h3> <p>We happened to be at Popular Bookstore, a bookstore in the nearby BDC neighborhood of Kuching. They have a wide selection of cookbooks, but not the usual ones by international publishers and authors famous in the West. These were mostly books by local authors and publishers, focusing on local dishes and cuisines. <strong>Annie was in heaven</strong>.</p> <p>One of the books she was reading was called “Mama Steamed Delicious” by Jamie Jong. It was all about steaming different kinds of savory Chinese dishes. Annie kept saying to me, “Ooh, <strong>look at this recipe</strong>! I wanna make this!” </p> <p>One of the recipes she was interested in trying was this Steamed Stuffed Squid. It looked simple enough, and sounded like it would taste terrific. So, she bought the book. Soon after, we went to the market to pick up some large squid and other ingredients.</p> <h3>Steamed Stuffed Squid Recipe</h3> <p><em>adapted from “Mama Steamed Delicious” by Jamie Jong</em></p> <p><strong>Ingredients:</strong> <br />400 grams squid (cleaned, heads & skin on)</p> <p>Filling: <br />300 grams minced poprk <br />1 salted egg <br />1 Tbsp chopped garlic <br />1 Tbsp chopped shallots <br />dash of pepper</p> <p>*Note: the original recipe called for a salted egg but we used a regular egg and about 1 Tsp of salt.</p> <p><strong>Method:</strong> <br />1. Clean out the squid bodies, reserving the heads and not removing the skin.</p> <p>2. Mix the filling ingredients.</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S_qXOUrgbyI/AAAAAAAAP0o/LaDTrFwJdyw/s1600-h/groundporshallotsandegg2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="ground por shallots and egg" border="0" alt="ground por shallots and egg" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S_qXQPAGSQI/AAAAAAAAP0s/twVOg93KnaY/groundporshallotsandegg_thumb.jpg?imgmax=800" width="503" height="379" /></a> </p> <p>3. Spoon the filling into each squid, about 3/4 full.</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S_qXRFmhIQI/AAAAAAAAP0w/K5xcSHomvUw/s1600-h/stuffingsquidwithgroundpork3.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="stuffing squid with ground pork" border="0" alt="stuffing squid with ground pork" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S_qXSV-yP6I/AAAAAAAAP00/fDBhfbuvk9k/stuffingsquidwithgroundpork_thumb1.jpg?imgmax=800" width="377" height="504" /></a></p> <p>4. Use a toothpick to skewer the squid and secure the head back onto the body. </p> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_qXTxehU0I/AAAAAAAAP04/Es7qPMB5qlA/s1600-h/skeweringstuffedsquid2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="skewering stuffed squid" border="0" alt="skewering stuffed squid" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S_qXV5yrV-I/AAAAAAAAP08/iy7pC9ibfaQ/skeweringstuffedsquid_thumb.jpg?imgmax=800" width="503" height="379" /></a> </p> <h3 align="center">Stuffed Squid, Ready for Steaming</h3> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S_qXXTbYO9I/AAAAAAAAP1A/B982IyDug4c/s1600-h/stuffedsquid2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="stuffed squid" border="0" alt="stuffed squid" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S_qXYzsChdI/AAAAAAAAP1E/r2FTx5MrJYY/stuffedsquid_thumb.jpg?imgmax=800" width="504" height="379" /></a></p> <p>5. Steam over high heat for 15 minutes. Remove and let cool before cutting the body into chunks.</p> <p>6. Arrange the squid chunks and spoon over some of the liquid collected from the steaming plate.</p> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_qXavaygRI/AAAAAAAAP1I/xm87hKumo58/s1600-h/steamedstuffedsquid2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="steamed stuffed squid" border="0" alt="steamed stuffed squid" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S_qXM8h0G5I/AAAAAAAAP0k/tjG1FHxq7vU/steamedstuffedsquid_thumb.jpg?imgmax=800" width="504" height="379" /></a></p> <p>Serve with rice.</p> <p>This was a completely delicious dish. The minced pork filling with the garlic and shallots was so tasty! I ate my squid with a little sweet chili sauce drizzled on top. The kids <strong>gobbled up their squid pieces</strong> (sans chili sauce) and declared to Mommy that it was good.</p> <p>I am amazed that this steamed squid dish was <strong>so easy to prepare</strong>. The hardest part was cleaning out the squid. But if you can get your fishmonger to do it for you, then this recipe wouldn’t be hard at all!</p> <p>I hope that you will get to try this steamed stuffed squid recipe out.</p> <p>Aloha, Nate</p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com9tag:blogger.com,1999:blog-36752534.post-20237409450344666422010-05-21T22:58:00.001+08:002010-05-21T22:59:46.023+08:00Fried Squid Fail<p>Squid, squid, squid. Every time I go to the market, I pass by the fish section, and whenever there is fresh squid there, they taunt me. “You are <strong>too chicken</strong> to try to cook us!” “Nyeah, nyeah, we know you’re not going to buy us—coward!”</p> <h3 align="center">Tray of Squid at Stutong Market</h3> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S_afjuAgHeI/AAAAAAAAPzs/Q43-GvkFnas/s1600-h/tray%20of%20squid%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="tray of squid" border="0" alt="tray of squid" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S_afkqorbJI/AAAAAAAAPzw/ISV9E1Ox7w8/tray%20of%20squid_thumb.jpg?imgmax=800" width="503" height="379" /></a> </p> <p>And truth be told, I walk away. Every. Single. Time. Without buying them. In the back of my mind, I think to myself. “<strong>C’mon, I can do this</strong>. Cooking squid isn’t that hard. What’s the big deal?” And then I think, “Oh man, the year is going to go by and I’m going to have to confess that I didn’t try cooking squid even though it was part of <a title="My New Year's Cooking Resolutions" href="http://chezannies.blogspot.com/2010/01/my-new-years-cooking-resolution.html">my resolution</a>.”</p> <p>So finally, one day, I stopped and taking a deep breath, I approached a fish vendor and bought half a kilo of his smallest squid. Because I didn’t know any better. And because small ones would cook faster and I would be <strong>less likely to botch it</strong>. See…I had my mind set on frying calamari. So I took home my half kilo and set to work.</p><span class="fullpost"> <a name="more"></a><p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S_aflcPt8PI/AAAAAAAAPz0/Zjs4bpEroZo/s1600-h/squid2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="squid" border="0" alt="squid" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_afmcZLKxI/AAAAAAAAPz4/95uOlLBtvYc/squid_thumb.jpg?imgmax=800" width="503" height="379" /></a></p> <p>Cleaned it out (that part took longer than I thought—first mistake I made in buying those much too small squid), cut them into rings. Tried a really simple recipe that looked way easy and pictures looked way delicious. </p> <h3 align="center">Squid Pieces Soaking in Milk</h3> <p align="center"><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/S_afnaaOFZI/AAAAAAAAPz8/RrPs5jlou2c/s1600-h/cutsquidpiecesinmilk2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="cut squid pieces in milk" border="0" alt="cut squid pieces in milk" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_afpA5sLZI/AAAAAAAAP0A/A2hEk5vmb-U/cutsquidpiecesinmilk_thumb.jpg?imgmax=800" width="503" height="379" /></a></p> <p>The instructions in that recipe said, “Don’t fry squid for more than a minute otherwise they will get tough.” Ok, so I fried them for all of 20 seconds (in my heightened anxious state, every second seemed like 10 seconds). Dumped them on a paper napkin and fried some more (in batches right? For maximum crispiness?). Um, no…</p> <p>I made so many mistakes. You already know mistake number one—they were too darned small (hard to clean, and see…squid shrinks when they cook so they turned out even smaller). Then there was the whole laying down my fried calamari on paper napkins—not wise at all. This from the woman who has advised you all to never let deep fried chicken touch a napkin lest you <strong>get a soggy mess</strong>. I mean, what was I thinking? Yeah, I blame that heightened state of anxiety again. Obviously, it short circuited my brain.</p> <p>Mistake number three? Frying them for all of 10 seconds! Wait, didn’t I just say 20 seconds? <strong>I LIED!</strong> I tell you, I just stuck them in the oil (which was also too hot), and then before Nate (who was helping me) could pick up his camera to take a picture, I was screeching, “Take them out, they’ll be overcooked and taste like rubber! Hurry, hurry, hurry!”</p> <p>So, we ended up cooking the half kilo and when we were done with the last of it, I turned to the plate and realized that the earlier batches were soaking in oil (because I didn’t have time to let it drain well in my hurry to remove the ones I had just put in) and the napkin was soaking up all the oil which was then being <strong>resoaked back into the squid</strong>. </p> <p>So what did we have? A soggy, lump of battered squid. The last ones were still decently fried BUT when we took a bite, we might as well have had <strong>squid sashimi</strong>. They were undercooked, underwhelming in taste and certainly UN-crispy.</p> <h3 align="center">Fried Squid Fail</h3> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_afqJKAgdI/AAAAAAAAP0E/mJKyntzXerw/s1600-h/friedsquidfail2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="fried squid fail" border="0" alt="fried squid fail" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_afq10ViwI/AAAAAAAAP0I/Gz66Hbl3w2s/friedsquidfail_thumb.jpg?imgmax=800" width="503" height="379" /></a></p> <p>I don’t blame the recipe I tried. I am sure it would have worked out better if I wasn’t hyper with nervousness about cooking squid. And I’m sure it would have been better if I had eased myself into cooking squid by doing something a little less challenging. I mean, talk about trying to conquer all my fears at one time. I already have issues with deep frying and to try to do squid for the first time AND deep frying is just <strong>cooking suicide</strong>. I thought I was being so bold and brave and sticking my tongue out at those taunting squid. I think I was just over ambitious.</p> <p>So my first attempt was dismal. In this fight, the squid won and Annie went down in disgrace. Final tally—squid:1, Annie: 0.</p> <p><strong>But hear this squid</strong>—there will be other days ahead. I <em>will </em>pluck up my courage again and try another dish. And when that day happens, I will rise victorious and your taunts will no longer bother me.</p> <p>Cheers, Annie</p></span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com13tag:blogger.com,1999:blog-36752534.post-54515905465182930352010-05-18T07:07:00.001+08:002010-05-19T19:10:13.122+08:00Pork with Leeks and Basil<p>This is one of those slap-dash dishes that turned out better than expected.</p> <h3 align="center">Pork with Leeks and Basil</h3> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="leeks pork herbs" border="0" alt="leeks pork herbs" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_HMM_kuRZI/AAAAAAAAPyA/Rl83eXKAxZw/leeksporkherbs_thumb.jpg?imgmax=800" width="504" height="379" /></p> <p>This dish came about one day when I looked into my fridge and realized I had a little bit of this and a little bit of that left that needed to be used up. I had a couple leftover leeks from the <a href="http://chezannies.blogspot.com/2010/01/leek-and-potato-soup-recipe.html">leek and potato soup</a> I made. And I also had some Thai basil and green onions left over from the last time I made <a href="http://chezannies.blogspot.com/2010/03/recipe-for-thai-larb.html">larb</a>. With all these random herbs and greens in my fridge (including some red chillies), I decided I would do something that would use it all up in one dish.</p> <span class="fullpost"><a name="more"></a> <h3 align="center">Leeks, Thai Basil, Green onions and Chillies</h3> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S_HMGNYd4gI/AAAAAAAAPyE/SovAnjRd8Zk/s1600-h/chopped%20leeks.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; margin-left: 0px; border-left-width: 0px; margin-right: 0px" title="chopped leeks" border="0" alt="chopped leeks" align="left" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S_HMHENP6wI/AAAAAAAAPyI/J3wxuPI_OkI/chopped%20leeks_thumb.jpg?imgmax=800" width="242" height="183" /></a> <a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S_HMH7WnZfI/AAAAAAAAPyU/BgRrY6-IiN8/s1600-h/chile%20peppers%20green%20onions%20thai%20basil.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="chile peppers green onions thai basil" border="0" alt="chile peppers green onions thai basil" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S_HMIhMJQNI/AAAAAAAAPyY/uP9JYR3P3HQ/chile%20peppers%20green%20onions%20thai%20basil_thumb.jpg?imgmax=800" width="242" height="183" /></a> </p> <p>I always keep some some sliced pork in the freezer that I had divided up for days just like these when I am in a hurry but wanting to make a stirfry quickly. I would get some tenderloin or country style pork ribs and slice up the meat into thin slices. Then put them into quart-sized ziplock bags and lay them out as flat as possible. Then freeze them. <strong>Don’t forget to label them</strong>—meat somehow takes on an undistinguishable character when it freezes (is this pork? chicken? beef?—yeah, I’ve been there!). Once you have them frozen in this way, it is so easy to take them out to defrost. The thin flat layer makes it a quick defrost when you’re in a hurry.</p> <h3 align="center">Marinating Sliced Pork</h3> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="marinating pork" border="0" alt="marinating pork" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S_HMFXB_a6I/AAAAAAAAPxg/X82_vCXsE8I/marinatingpork_thumb.jpg?imgmax=800" width="503" height="379" /></p> <p>Armed with my leftovers and meat, I was set to go. I wasn’t quite sure how I was going to season it but I decided to just let my instincts take over. And it worked really well. The soy-based sauce complemented the basil and leeks very well and made it somewhat Malaysian. The fish sauce, Thai basil and chilli gave it a Thai flavor. I guess you could call this a Thai-Malaysian fusion dish! (If the fusion is both Asian, would you still call it fusion? Hmmm…somewhat confusing eh? ^_^)</p> <p>Confusing terms maybe, but <strong>the flavors were spot on</strong>. The leeks were just wonderful with the pork. And the Thai basil gave it a nice licorice-y sweet flavor. Somehow, they all played so nicely together even though in the beginning I worried that I would have too many competing flavor. </p> <h3>Pork with Leeks and Thai Basil Recipe</h3> <p><strong>Ingredients:</strong> </p> <p>1lb pork, sliced <br />2 leeks, sliced thin <br />2 cloves garlic, minced <br />1/2 cup Thai basil leaf <br />1/2 bunch green onion, chopped <br />1 red chilli, sliced <br />1-2 Tbsp vegetable oil</p> <p><strong>Marinade:</strong> </p> <p>2-3 Tbsp soy sauce <br />2 Tbsp dark soy sauce <br />1 Tbsp sugar <br />1 Tbsp fish sauce <br />1/2 Tbsp oyster sauce <br />1 tsp white pepper <br />1 tsp salt</p> <p>Method:</p> <p>1. Season the pork with the marinade ingredients and leave to marinate for 30 minutes. <br />2. While pork is marinating, prep the rest of the ingredients: chop the garlic, slice the leeks, chop the green onions, slice the red chilli, and remove the leaves of the Thai basil from its stem. <br />3. Heat wok over high heat and put in the vegetable oil. Throw in garlic and leeks and stirfry, making sure to keep tossing them around so as not to burn them. Continue to stirfry till leeks are slightly wilted. </p> <h3 align="center">Stir-frying Leeks</h3> <a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S_HMJue5kMI/AAAAAAAAPx0/f7G968k7tnc/s1600-h/stirfryingleeks2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="stir-frying leeks" border="0" alt="stir-frying leeks" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S_HMKUrFkbI/AAAAAAAAPx4/b4C2cqpoEwk/stirfryingleeks_thumb.jpg?imgmax=800" width="503" height="379" /></a> <p>4. Add pork, along with all the marinade and toss around for about 5-8 minutes until pork has cooked through. <br />5. Lower heat to medium, add the Thai basil, green onions and chilli and toss to mix. <br />6. Taste and adjust flavors—the dish should be distinctly salty-savory with a hint of sweet, smoky, caramel notes from the thick soy sauce and sugar. </p> <p>Dish out and enjoy over rice.</p> <h3 align="center">Pork with Leeks and Basil</h3> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="pork with leeks and basil" border="0" alt="pork with leeks and basil" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S_HMDbpChaI/AAAAAAAAPxY/6TqQONTESK8/porkwithleeksandbasil_thumb.jpg?imgmax=800" width="504" height="379" /></p> <p>So next time you find yourself looking in your fridge and you have a host of different herbs inside looking to be used up, be adventurous and put them together in a stirfry. You just never know what new flavors you might unearth as you play with your food.</p> <p>In the meantime, you can of course, always <em>intentionally</em> get all these ingredients and try out my dish to see if it works for you the way it did for me.</p> <p>Enjoy!</p> <p>Cheers, Annie </p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com1tag:blogger.com,1999:blog-36752534.post-58627042194668057512010-05-14T01:31:00.001+08:002010-05-14T22:36:28.561+08:00Marmite Chicken Recipe<p>This sweet-savory and simple chicken dish is “<strong>die die must try</strong>!”</p> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/S-w3KUkUdyI/AAAAAAAAPwE/ClEajDTCJUY/s1600-h/marmitechicken2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="marmite chicken" border="0" alt="marmite chicken" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S-w3LWSFuJI/AAAAAAAAPwI/Qm0kiBamN1Q/marmitechicken_thumb.jpg?imgmax=800" width="503" height="379" /></a></p> <p><a href="http://en.wikipedia.org/wiki/Marmite">Marmite</a> is one of those things that make people either wax lyrical or <strong>shudder in horror</strong>. This spread which is made from a concentrated yeast paste has a really strong smell and flavor. The Brits eat it with toast or bread. I have never eaten Marmite in that way. As a matter of fact, even though I’ve heard of Marmite and Bovril (another similar product) all my life, I have never eaten it until more recently. </p> <p>And the only reason I’ve discovered it in the past few years is that it has become a common ingredient in Malaysian cooking. I remember having Marmite chicken the last time we were home in Malaysia about 4 years ago and then just recently, we ordered it again here in Kuching at a Chinese restaurant. Both times, the Marmite flavors were tempered with honey and other flavors to balance out the yeasty flavors. Somehow, the combination works in highlighting the chicken in a “<strong>cannot get enough of this</strong>” kind of way.</p> <span class="fullpost"><a name="more"></a> <h3 align="center">Jar of Marmite</h3> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S-w3Mi6Ed4I/AAAAAAAAPwM/zJ4RfqKvzq0/s1600-h/marmite2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="marmite" border="0" alt="marmite" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S-w3NUUqPKI/AAAAAAAAPwQ/pEcAgctrKIk/marmite_thumb.jpg?imgmax=800" width="504" height="379" /></a></p> <p>So this last time when we ate it at the restaurant, I decided I would have to try to make Marmite chicken at home. This decision was easy for me to make because my kids <strong>wolfed down that dish</strong> and clamored for more. I figured why spend the money ordering it outside, when I could easily make it at home. It looked simple enough. After googling some recipes, I realized it was pretty easy.</p> <p>So I set out to get myself a jar of Marmite. Then I gathered the rest of the ingredients I needed—some chicken breast, a little bit of vegetables to add color—carrots, peppers, celery and onions, and some other seasonings. I was good to go.</p> <h3 align="center">Spoonful of Marmite</h3> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S-w3OjwW5UI/AAAAAAAAPwU/Jbip-P16xgE/s1600-h/marmitechickensauce2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="marmite chicken sauce" border="0" alt="marmite chicken sauce" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S-w3PXASHhI/AAAAAAAAPwY/OOT_2VOvkas/marmitechickensauce_thumb.jpg?imgmax=800" width="504" height="379" /></a>Most of the recipes I looked up called for deep frying the chicken. Oh well…good thing I had <a title="My New Year's Cooking Resolutions" href="http://chezannies.blogspot.com/2010/01/my-new-years-cooking-resolution.html">made that resolution</a> not to be afraid of deep frying! But honestly, I think a shallow pan fry would have been just as good.</p> <p>As for the sauce ingredients, most recipes also called for maltose but I didn’t want to invest in yet one more ingredient that I would hardly use (the Marmite was my splurge already). So I improvised and managed to come up with this lovely and pretty tasty dish.</p> <p>The only change I’d make is to add a little less Marmite—2 Tablespoons was just a little bit too potent. But you must not let this potent flavor dissuade you from trying it. Marmite in chicken, when used in just the right amount gives the chicken a subtle new character that is hard to explain but <strong>very addictive eats</strong>. </p> <h3>Marmite Chicken Recipe</h3> <p><em>adapted from <a title="Marmite Chicken recipe on the Star Online" href="http://kuali.com/recipes/viewrecipe.asp?r=3385">the Star Online recipe</a> by Amy Beh</em></p> <p><strong>Ingredients:</strong></p> <p>2 chicken breasts, cut into 1-inch cubes <br />1/2 onion, diced <br />1/2 a carrot, sliced thin <br />1/2 a bell pepper, cut into large dice <br />1 stalk celery, cut into large dice</p> <p>Marinade:</p> <p>1/2 tsp ground pepper <br />1 Tbsp <a title="buy oyster sauce on Amazon.com (affiliate link)" href="http://www.amazon.com/gp/product/B00016UX1E?ie=UTF8&tag=houofann-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00016UX1E">oyster sauce</a> <br />1 Tsp <a title="buy soy sauce on Amazon.com (affiliate link)" href="http://www.amazon.com/gp/product/B001FB6A16?ie=UTF8&tag=houofann-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001FB6A16">soy sauce</a> <br />2 Tbsp corn starch</p> <p>Sauce:</p> <p>1 Tbsp <a title="buy Marmite on Amazon.com (affiliate link)" href="http://www.amazon.com/gp/product/B00014VTNW?ie=UTF8&tag=houofann-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00014VTNW">Marmite</a></p> <p>1 Tbsp honey <br />1 Tbsp soy sauce <br />1/2 tsp chicken bouillon <br />100 ml water</p> <p><strong>Method:</strong></p> <p>1. Season chicken with marinade and marinate for 1 hour.</p> <h3 align="center">Marinating Chicken</h3> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S-w3QYoS8-I/AAAAAAAAPwc/s2gSokitwik/s1600-h/marmitechickenmarinating2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="marmite chicken marinating" border="0" alt="marmite chicken marinating" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S-w3RFEom3I/AAAAAAAAPwg/oL2h1PUmDEk/marmitechickenmarinating_thumb.jpg?imgmax=800" width="503" height="379" /></a></p> <p>2. Deep fry chicken in hot oil until browned. Remove from oil and drain.</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S-w3SHCLjQI/AAAAAAAAPwk/yAEDIZ9Kyxs/s1600-h/fryingmarmitechicken2.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="frying marmite chicken" border="0" alt="frying marmite chicken" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S-w3TO0Hj7I/AAAAAAAAPwo/nthECE3i0hw/fryingmarmitechicken_thumb.jpg?imgmax=800" width="503" height="379" /></a> </p> <p>3. Heat a tablespoon of oil in a pan and fry the vegetables until softened. Add the sauce ingredients and reduce until sauce is thickened.</p> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S-w3UMpeGeI/AAAAAAAAPws/JwETsC3DboM/s1600-h/cookingveggiesformarmitechicken2.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="cooking veggies for marmite chicken" border="0" alt="cooking veggies for marmite chicken" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S-w3UyTRsMI/AAAAAAAAPww/p2BtKOG5Xi8/cookingveggiesformarmitechicken_thum.jpg?imgmax=800" width="504" height="379" /></a> </p> <p>4. Add the fried chicken to the pan and toss to coat. Dish out and serve with rice.</p> <h3 align="center">Marmite Chicken</h3> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S-w3WOjofCI/AAAAAAAAPw0/Lqj5TICH6s0/s1600-h/marmitechicken5.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="marmite chicken" border="0" alt="marmite chicken" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S-w3XHngXeI/AAAAAAAAPw4/W5XONdeKzyI/marmitechicken_thumb1.jpg?imgmax=800" width="503" height="379" /></a></p> <p>The combination of savory saltiness of the Marmite with the sweetness from the honey (and maltose if you have it) is just such a smart Chinese invention. Instead of sweet sour, this new dish brings in<strong> sweet savory</strong> which is just as good! Try it out and let me know if this is as good as the ubiquitous sweet sour dishes the Chinese are so popular for.</p> <p>Enjoy!</p> <p>Cheers, Annie</p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com4tag:blogger.com,1999:blog-36752534.post-48993122899303046462010-05-10T00:09:00.001+08:002010-05-10T00:09:35.362+08:00Pork, Lotus Root and Black Bean Soup<p>This healthy soup is so delicious, you’ll be begging for more!</p> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/S-beHCLjeQI/AAAAAAAAPvM/PpU2htOtNp0/s1600-h/lotus%20root%20and%20black%20bean%20soup%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="lotus root and black bean soup" border="0" alt="lotus root and black bean soup" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S-beIO4NfrI/AAAAAAAAPvQ/Lcie6VIUJNw/lotus%20root%20and%20black%20bean%20soup_thumb.jpg?imgmax=800" width="503" height="379" /></a></p> <p>We were having dinner in a Chinese restaurant the other day. Nate wasn’t feeling very good and so he wanted some herbal chicken soup. But the waitress said they only had two soups for that day—one was a black chicken soup and the other was this lotus root and black bean soup.</p> <p>I remember that the Chinese believe that <strong>chicken is not good when you are coughing</strong>. Strange eh? I also remember another friend who had recommended black beans as a cure for coughs. So we agreed and ordered it. I told her that Nate’s throat wasn’t feeling very good and she immediately pointed to the black bean soup. </p> <p>When the soup came, the whole family drank it up in no time at all. It was seriously good! The pork bones and the lotus roots were tender, the black beans were creamy and the soup was just <strong>comforting in flavor</strong> besides being very delicious. Esther actually wanted some more soup at the end when we were all done. We tried to get her to do an Oliver and go to the kitchen with her bowl and ask for more but she was too shy :-)</p> <object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/WtZE-srMHAA&hl=en_US&fs=1&rel=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/WtZE-srMHAA&hl=en_US&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object> <p>We didn’t want to order another big bowl just for her so I told her I would try to make the lotus root soup for her the next day. Good thing this restaurant was next to a grocery store so I picked up some black beans and lotus roots. I already had pork bones at home so I was good to go.</p> <span class="fullpost"><a name="more"></a> <h3>How’d it Get So Tender?</h3> <p>Oh, during the dinner, Nate and I had a discussion about how they had gotten the pork so tender and the beans so creamy. We ended up pondering <a href="http://en.wikipedia.org/wiki/Double_steaming">double-boiled</a> soups, pressure cooker cooking and slow cooker cooking. All of which I could not do as I didn’t have any of these items at home. Oh well…</p> <p>I started the soup in the late morning as I wanted to make sure that I gave the soup plenty of time to simmer to get optimum flavor. I did my usual parboiling of the bones and <strong>tossing out water from the first boil</strong>. Then I started the bones again with new water.</p> <p>Once that came to a boil, I put in my presoaked black beans and lotus roots along with some red dates. As soon as they all came to a boil, I turned the soup down to low and let it simmer for more than 4 hours. </p> <h3>How do I Get it So Tender?</h3> <p>After that time, I must say, my beans did not soften and get creamy the way the restaurant’s did. It wasn’t hard but it wasn’t creamy. I even made sure not to add any salt until the end as I had learned that <strong>beans don’t soften up</strong> when you add salt while cooking it. But somehow, the beans still had some bite to it. I couldn’t wait too much longer so I seasoned my soup and a little later served it for dinner. </p> <p>Esther still drank up the soup and ate the beans but she told me, “mommy, the beans are not as good as the one we had yesterday, but I still ate it!” I guess that is not the worst criticism to get. Overall, I managed to achieve the same flavors in the soup as the restaurant but I didn’t manage to get the tenderness in the meat or the beans. If you know how I could have done this without using a pressure cooker or crockpot or double boiler, would you <strong>leave a comment</strong> and let me know? </p> <h3>Pork Lotus Root and Black Bean Soup Recipe</h3> <p><strong>Ingredients:</strong> <br />500g pork bones (usually the neck bones are good to use, or rib bones are also good) <br />8 cups water <br />10 red dates, washed and rehydrated <br />4-5 tubular pieces of lotus root (choose the ones that look least bruised and discolored), joints cut off and sliced 1/4 inch thick) </p> <h3 align="center">Sliced Lotus Root</h3> <a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S-beJt77MSI/AAAAAAAAPvU/9QWuxVc2mgk/s1600-h/sliced%20lotus%20roots%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="sliced lotus roots" border="0" alt="sliced lotus roots" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S-beKqPGy-I/AAAAAAAAPvY/Fu0fZvd75rU/sliced%20lotus%20roots_thumb.jpg?imgmax=800" width="504" height="379" /></a> <p>1/2 cup dried black beans or peanuts, soaked for several hours before use (at least 2-3 hours) </p> <h3 align="center">Dried and Soaked Black Beans</h3> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S-beMNfEjEI/AAAAAAAAPvc/zi4CWD1Mplg/s1600-h/black%20beans%20dried%20and%20soaked%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="black beans dried and soaked" border="0" alt="black beans dried and soaked" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S-beNIvf9BI/AAAAAAAAPvg/qz6dAV_1LHo/black%20beans%20dried%20and%20soaked_thumb.jpg?imgmax=800" width="503" height="379" /></a> </p> <p>salt to taste <br />dash of fish sauce <br />pinch of chicken bouillon</p> <p><strong>Method:</strong> <br />1. After parboiling pork bones and tossing out water from first boil, rinse bones and boil again in 8 cups water. <br />2. Once water comes to a boil, add red dates, black beans and lotus roots. Let stock come to a boil again and then set the fire to low and let simmer, covered for 4-5 hours. </p> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S-beOlfUh3I/AAAAAAAAPvk/T_swPbzj4lM/s1600-h/lotus%20root%20and%20black%20bean%20soup%20boiling%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="lotus root and black bean soup boiling" border="0" alt="lotus root and black bean soup boiling" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S-bePZ8r26I/AAAAAAAAPvo/TQZxPtyI5tA/lotus%20root%20and%20black%20bean%20soup%20boiling_thumb.jpg?imgmax=800" width="503" height="379" /></a> </p> <p>3. Once the pork bones, beans and lotus roots are tender, add seasonings—about 2 tsp salt, 1 tsp fish sauce and a pinch of chicken bouillon (or to taste). Stir and simmer to incorporate flavors. Taste and adjust seasonings accordingly. <br />4. Serve and enjoy!</p> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/S-beHCLjeQI/AAAAAAAAPvM/PpU2htOtNp0/s1600-h/lotus%20root%20and%20black%20bean%20soup%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="lotus root and black bean soup" border="0" alt="lotus root and black bean soup" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S-beIO4NfrI/AAAAAAAAPvQ/Lcie6VIUJNw/lotus%20root%20and%20black%20bean%20soup_thumb.jpg?imgmax=800" width="503" height="379" /></a> </p> <p>Cheers, Annie</p> <p>This recipe using lotus root was entered into the Weekend Herb Blogging recipe roundup, <a href="http://cookalmostanything.blogspot.com/2009/11/whb-year-5-archives.html">organized by Haalo</a> of Cook Almost Anything and <a href="http://cafelynnylu.blogspot.com/2010/05/weekend-herb-blogging-232.html">hosted this week</a> by Lynn from <a href="http://cafelynnylu.blogspot.com/">Cafe Lynnylu</a>.</p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com5tag:blogger.com,1999:blog-36752534.post-31510226759288826792010-05-05T22:19:00.001+08:002010-05-05T22:19:05.520+08:00Steamed Chicken with Salt Fish Recipe<p>Stuck in a rut, and looking for something new and tasty to do with chicken?</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S-F77lwYTMI/AAAAAAAAPr8/0qzvo1xmrH8/s1600-h/steamed%20chicken%20with%20salted%20fish%5B8%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="steamed chicken with salted fish" border="0" alt="steamed chicken with salted fish" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S-F78oBVoDI/AAAAAAAAPsA/6OZNxuogiEY/steamed%20chicken%20with%20salted%20fish_thumb%5B2%5D.jpg?imgmax=800" width="503" height="379" /></a> </p> <p>It was Sunday, and I was tossing ideas in my head of what I should cook. I had taken out some chicken drumettes from the freezer the night before with some idea that I would cook it tonight for dinner. The whole morning, I tossed some ideas around in my head. What could I do with those drumettes?</p> <span class="fullpost"><a name="more"></a> <h3>Stuck in a Rut</h3> <p>I considered making <a href="http://chezannies.blogspot.com/2009/10/seven-secrets-for-perfect-thai-fried.html">Pim’s fried chicken</a> but Nate was a little sick and it wouldn’t be a good idea to do anything fried. Then I thought of making my simple go-to dishes—oyster chicken, soy sauce chicken, or even curry chicken. But none of these choices really appealed to me.</p> <p>I felt like I was really stuck in a rut. I needed to do something different. After all, it was Sunday, I wasn’t rushing too much and I had not taken any work home. So, I was really free to explore new dishes.</p> <p>Right around late morning, I thought, “<strong>I’ll do something steamed</strong>”. And suddenly I recalled a recipe I had bookmarked a long time ago in one of Amy Beh’s books. It was for steamed chicken with salted fish. Hmm…I have salted fish. So, I looked for the book and there it was, this very recipe.</p> <p>Amy Beh had written a little footnote on the bottom of the page saying “This is a <strong>simple yet tasty dish</strong> to cook. When you find that you have run short of ideas as to what is good to serve your family, you can try this recipe.” </p> <p>It was like she KNEW what was on my mind—I had run short of ideas. I was looking for something good to serve my family (Nate had just come home after a week away in KL), and I wanted something easy but tasty. BINGO! That settled it.</p> <h3>Chicken with an Accent</h3> <p>And really, she was right. It was so easy to do and sooo delicious. Don’t be put off by the idea of using salted fish—it was the accent to an otherwise normal chicken dish. </p> <p>The little flecks of salted fish gave this dish so much yumminess that it was very hard to stop eating. When you go looking for salted fish, try to find the ones that are <strong>a bit more meaty</strong> (most Asian grocery stores should carry some salted fish). Of course, over here in Kuching, the choices for salted fish are amazing and the one I got was a freshly salted fish—it wasn’t dried out, it was still somewhat soft. </p> <p>You do have to marinate the chicken for at least 4 hours before cooking so I do recommend you plan ahead. Other than that, the rest of the ingredients are really simple—some young ginger, and some salt fish and you’re good to go. The only change I made was to fry the salt fish first before cooking the ginger and chicken. I thought that would allow the chicken to pick up even more salted fish flavors.</p> <h3>Steamed Chicken with Salt Fish Recipe</h3> <p><em>adapted from “<strong>At Home with Amy Beh 2</strong>” by Amy Beh</em></p> <p><strong>Ingredients:</strong> <br />500g chicken (I used 10 chicken drummets) <br />scant 1 tsp salt <br />1 tsp sugar <br />1 Tbsp Shao Hsing wine <br />1 Tbsp sesame oil <br />2 Tbsp vegetable oil <br />1 large thumb young ginger, peeled and finely julienned <br />50g meaty type salt fish, sliced (actually, I just eyeballed it—I used about a 2”x1/2” piece of fish)</p> <h3 align="center">Sliced Salted Fish and Julienned Ginger</h3> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S-F79tjPKQI/AAAAAAAAPsE/Ex39pi_NkXM/s1600-h/salted%20fish%20and%20sliced%20ginger%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="salted fish and sliced ginger" border="0" alt="salted fish and sliced ginger" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S-F7-Sqv3ZI/AAAAAAAAPsI/9zurALyPdIQ/salted%20fish%20and%20sliced%20ginger_thumb.jpg?imgmax=800" width="503" height="379" /></a> </p> <p>Garnish (optional): sliced red chillies and diced green onions (I didn’t use this)</p> <p><strong>Method:</strong></p> <p>1. Season chicken with salt, sugar, Shao Hsing wine and sesame oil. Mix and leave to marinate for at least 4 hours or overnight in the fridge. </p> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S-F7_StSkyI/AAAAAAAAPsM/v4xhrr4EkrI/s1600-h/marinating%20chicken%20drumettes%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="marinating chicken drumettes" border="0" alt="marinating chicken drumettes" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S-F8AQaiQAI/AAAAAAAAPsQ/MA2VPowrY00/marinating%20chicken%20drumettes_thumb.jpg?imgmax=800" width="504" height="379" /></a></p> <p>2. Heat oil in a wok, and fry the salt fish slices till they are golden and slightly crispy. Take out of the oil. </p> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S-F-Oulj7NI/AAAAAAAAPsU/p6Kla10Ms_w/s1600-h/fried%20salted%20fish%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="fried salted fish" border="0" alt="fried salted fish" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S-F-PiMrolI/AAAAAAAAPsY/lt1iK-6lqkk/fried%20salted%20fish_thumb.jpg?imgmax=800" width="503" height="379" /></a></p> <p>3. In the same oil, fry the ginger slices till fragrant (about a minute) but make sure they don’t get crispy or too brown. Adjust your heat accordingly. <br />4. Add chicken pieces (along with any marinate) and toss around till they have lost their raw look, about 3 minutes. </p> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S-F-RNydYzI/AAAAAAAAPsc/TEuUJE870oM/s1600-h/frying%20chicken%20drumettes%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="frying chicken drumettes" border="0" alt="frying chicken drumettes" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S-F-SFkmY5I/AAAAAAAAPsg/2mNXsogGYH4/frying%20chicken%20drumettes_thumb.jpg?imgmax=800" width="503" height="379" /></a></p> <p>5. Dish out the chicken (and all the sauces) and place on a steaming bowl (I used a small oval pyrex dish). Sprinkle the fried salted fish on top of the chicken pieces. </p> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S-F-SxUkx0I/AAAAAAAAPsk/9cYKRlzRXhw/s1600-h/adding%20salted%20fish%20to%20chicken%20before%20steaming%5B2%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="adding salted fish to chicken before steaming" border="0" alt="adding salted fish to chicken before steaming" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S-F-UGW04JI/AAAAAAAAPso/s58ZwjphYtg/adding%20salted%20fish%20to%20chicken%20before%20steaming_thumb.jpg?imgmax=800" width="503" height="379" /></a></p> <p>6. Steam over rapidly boiling water for 20-25 minutes or until chicken is cooked. Make sure your steamer has a lot of water to begin with so it doesn’t dry out in the middle of steaming. </p> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S-F-VAN9u8I/AAAAAAAAPss/U8ChkuGVkDc/s1600-h/steamed%20chicken%20with%20salted%20fish%5B11%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="steamed chicken with salted fish" border="0" alt="steamed chicken with salted fish" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S-F-WMOre8I/AAAAAAAAPsw/FzC7vejlHvM/steamed%20chicken%20with%20salted%20fish_thumb%5B3%5D.jpg?imgmax=800" width="503" height="379" /></a> </p> <p></p> <p>Make sure you have <strong>plenty of white rice</strong> to eat this dish with. It is PERFECT with the rice. Only setback? It’ll lead to overeating! Try it and let me know what you think.</p> <p>Enjoy!</p> <p>Cheers, Annie</p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com6tag:blogger.com,1999:blog-36752534.post-33607508192457556842010-05-04T02:33:00.001+08:002010-05-04T02:33:54.848+08:00Grow Your Own #40<p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S98WgsliSCI/AAAAAAAAPos/AhqkfzMcd-k/s1600-h/GYO%2040%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="GYO 40" border="0" alt="GYO 40" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S98WiIgQKkI/AAAAAAAAPow/6EKXM2GnOiY/GYO%2040_thumb.jpg?imgmax=800" width="504" height="379" /></a> </p> <p>This edition of the <a href="http://www.andreasrecipes.com/gyo">Grow Your Own roundup</a> features <strong>38 tasty dishes</strong> prepared using ingredients that were either grown or foraged by the writers. While most of the participants hail from the US, we have entries from 8 different countries, including one from Kuwait! Check them all out.</p> <span class="fullpost"><a name="more"></a> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://sweetluvininthekitchen.blogspot.com/2010/03/butternut-squash-casserole.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="sweet luv in the kitchen butternut squash casserole" border="0" alt="sweet luv in the kitchen butternut squash casserole" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S98WjIWFlnI/AAAAAAAAPo0/RHZoSTJGI7M/sweet%20luv%20in%20the%20kitchen%20butternut%20squash%20casserole%5B5%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://sweetluvininthekitchen.blogspot.com/2010/03/butternut-squash-casserole.html">Butternut Squash Casserole</a></h4> <div align="left"><a href="http://sweetluvininthekitchen.blogspot.com/">Sweet Luvin’ in the Kitchen</a></div> <div align="left">Michele from Pleasant Grove, Utah</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://www.amundsenhouseofchaos.com/thoughts-on-planning-and-salsa/">Salsa</a></h4> <div align="right"><a href="http://www.amundsenhouseofchaos.com/">Amundsen House of Chaos</a></div> <div align="right">Erin from Logan, Utah</div> </td> <td valign="middle" width="300"><a href="http://www.amundsenhouseofchaos.com/thoughts-on-planning-and-salsa/"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Amundsen House of Chaos salsa" border="0" alt="Amundsen House of Chaos salsa" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S98Wj-oHNoI/AAAAAAAAPo4/FaV4y2yBFO8/Amundsen%20House%20of%20Chaos%20salsa%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://healthyinkuwait.blogspot.com/2010/03/healthy-cooking-my-menu-over-weekend.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Healthy Living in Kuwait Beetroot Salad" border="0" alt="Healthy Living in Kuwait Beetroot Salad" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S98Wk_Dx0qI/AAAAAAAAPo8/20OM5hXW-3k/Healthy%20Living%20in%20Kuwait%20Beetroot%20Salad%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://healthyinkuwait.blogspot.com/2010/03/healthy-cooking-my-menu-over-weekend.html">Beetroot Salad</a></h4> <div align="left"><a href="http://www.healthyinkuwait.blogspot.com/">Living Healthy in Kuwait</a></div> <div align="left">Noura from Mubarak Al Abdulla, Kuwait City</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://www.sippitysup.com/eating-braised-mustard-greens">Braised Mustard Greens</a></h4> <p align="right"><a href="http://www.sippitysup.com">Sippity Sup</a></p> <div align="right">Greg from Hollywood, California</div> </td> <td valign="middle" width="300"><a href="http://www.sippitysup.com/eating-braised-mustard-greens"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="sippity sup braised mustard greens" border="0" alt="sippity sup braised mustard greens" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S98WlrZKrOI/AAAAAAAAPpA/xP9kiAXw6GU/sippity%20sup%20braised%20mustard%20greens%5B4%5D.jpg?imgmax=800" width="289" height="289" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://iwannabeafarmer.blogspot.com/2010/03/you-are-going-to-be-so-glad-you-read-my.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Humble Ambitions Liquid Gold" border="0" alt="Humble Ambitions Liquid Gold" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S98WmedOvCI/AAAAAAAAPpE/90iTj_bGqd8/Humble%20Ambitions%20Liquid%20Gold%5B5%5D.jpg?imgmax=800" width="289" height="165" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://iwannabeafarmer.blogspot.com/2010/03/you-are-going-to-be-so-glad-you-read-my.html">Liquid Gold</a></h4> <div align="left"><a href="http://www.iwannabeafarmer.blogspot.com/">Humble Ambitions</a></div> <div align="left">Beth from Coldspring, Texas</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://vipantrywedonthaveablogblog.blogspot.com/2010/03/tomato-soup.html">Tomato Soup</a></h4> <div align="right"><a href="http://vipantrywedonthaveablogblog.blogspot.com/">The Claytons Blog</a></div> <div align="right">Gail from Exeter, New South Wales, Australia</div> </td> <td valign="middle" width="300"><a href="http://vipantrywedonthaveablogblog.blogspot.com/2010/03/tomato-soup.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="the claytons blog tomato soup" border="0" alt="the claytons blog tomato soup" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S98WnN-jO3I/AAAAAAAAPpI/y7Cojob839w/the%20claytons%20blog%20tomato%20soup%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/S98Wn5IfixI/AAAAAAAAPpM/Joj5zvmeC1g/s1600-h/Rich%20Food%20for%20Lean%20Times%20Finnish%20Cloud%20Pudding%5B3%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Rich Food for Lean Times Finnish Cloud Pudding" border="0" alt="Rich Food for Lean Times Finnish Cloud Pudding" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S98WprlTpAI/AAAAAAAAPpQ/jqZ0fj7ZmxI/Rich%20Food%20for%20Lean%20Times%20Finnish%20Cloud%20Pudding_thumb%5B1%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://richfoodleantimes.wordpress.com/2010/03/09/old-world-tuesday-dawns-finnish-cloud-pudding">Finnish Cloud Pudding</a></h4> <div align="left"><a href="http://richfoodleantimes.wordpress.com/">Rich Food for Lean Times</a></div> <div align="left">Sofya from Southwestern Wisconsin</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://grandmalindashouse.blogspot.com/2010/03/best-cornbread-in-world.html">The Best Cornbread in the World</a></h4> <div align="right"><a href="http://www.grandmalindashouse.blogspot.com/">Grandma Linda’s House</a></div> <div align="right">Linda from Snohomish, Washington</div> </td> <td valign="middle" width="300"><a href="http://grandmalindashouse.blogspot.com/2010/03/best-cornbread-in-world.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Grandma Lindas House Best Cornbread in the World" border="0" alt="Grandma Lindas House Best Cornbread in the World" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S98WqKKNGoI/AAAAAAAAPpU/ytsadne65Ic/Grandma%20Lindas%20House%20Best%20Cornbread%20in%20the%20World%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://divya-dilse.blogspot.com/2010/03/methi-fenugreek-dal.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Dil Se methi fenugreek dal" border="0" alt="Dil Se methi fenugreek dal" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S98WqwcI7xI/AAAAAAAAPpY/kwz25-rpVcs/Dil%20Se%20methi%20fenugreek%20dal%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://divya-dilse.blogspot.com/2010/03/methi-fenugreek-dal.html">Fenugreek Dal</a></h4> <div align="left"><a href="http://divya-dilse.blogspot.com/">Dil Se</a></div> <div align="left">Divya from Los Angeles, California</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://www.vintagesavoirfaire.com/archives/417">Apple Blackberry Muffins</a></h4> <div align="right"><a href="http://www.vintagesavoirfaire.com/">Vintage Savoir Faire</a></div> <div align="right">Amanda from London, England</div> </td> <td valign="middle" width="300"><a href="http://www.vintagesavoirfaire.com/archives/417"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="vintage savoir faire apple blackberry muffins" border="0" alt="vintage savoir faire apple blackberry muffins" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S98WroKekkI/AAAAAAAAPpg/JWlZUVO-Sdg/vintage%20savoir%20faire%20apple%20blackberry%20muffins%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://food-ology.blogspot.com/2010/03/citrus-almond-cake.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Foodology Citrus Almond cake" border="0" alt="Foodology Citrus Almond cake" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S98WsUHpPkI/AAAAAAAAPpk/dXMzG_1YUqY/Foodology%20Citrus%20Almond%20cake%5B3%5D.jpg?imgmax=800" width="244" height="324" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://food-ology.blogspot.com/2010/03/citrus-almond-cake.html">Citrus Almond Cake</a></h4> <div align="left"><a href="http://food-ology.blogspot.com/">Foodology</a></div> <div align="left">Jackie from Palo Alto, California</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://homesteadinginmaine.blogspot.com/2010/03/maple-syrup-season.html">Maple Syrup</a></h4> <div align="right"><a href="http://www.homesteadinginmaine.com/">Homesteading in Maine</a></div> <div align="right">Nancy from Ripley, Maine</div> </td> <td valign="middle" width="300"><a href="http://homesteadinginmaine.blogspot.com/2010/03/maple-syrup-season.html"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Homesteading in Maine maple sap cooking down" border="0" alt="Homesteading in Maine maple sap cooking down" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S98WtE_sUaI/AAAAAAAAPpo/aHonKuC6hdw/Homesteading%20in%20Maine%20maple%20sap%20cooking%20down%5B4%5D.jpg?imgmax=800" width="289" height="195" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://esmaa.wordpress.com/2010/03/09/ginger-orange-and-chocolate-espresso-biscotti-recipes"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Esmaas Sense of Things chocolate espresso biscotti" border="0" alt="Esmaas Sense of Things chocolate espresso biscotti" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S98Wtw8T1PI/AAAAAAAAPps/d3_EH7eoOZw/Esmaas%20Sense%20of%20Things%20chocolate%20espresso%20biscotti%5B4%5D.jpg?imgmax=800" width="289" height="223" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://esmaa.wordpress.com/2010/03/09/ginger-orange-and-chocolate-espresso-biscotti-recipes">Chocolate Espresso Biscotti</a></h4> <div align="left"><a href="http://esmaa.wordpress.com/">Esmaa’s Sense of Things</a></div> <div align="left">Esmaa from Loveland, Colorado</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://www.kitchengadgetgirl.com/2010/03/11/spring-dinner-party-recipes/">Bibb Lettuce and Parsley Salad</a></h4> <div align="right"><a href="http://www.kitchengadgetgirl.com/">Kitchen Gadget Girl Cooks</a></div> <div align="right">Gudrun from San Francisco Bay Area, California</div> </td> <td valign="middle" width="300"><a href="http://www.kitchengadgetgirl.com/2010/03/11/spring-dinner-party-recipes/"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Kitchen Gadget Girl Bibb and Parsley Salad" border="0" alt="Kitchen Gadget Girl Bibb and Parsley Salad" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S98Wut710rI/AAAAAAAAPpw/BDwuclDxoyo/Kitchen%20Gadget%20Girl%20Bibb%20and%20Parsley%20Salad%5B4%5D.jpg?imgmax=800" width="289" height="194" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://allotment2kitchen.blogspot.com/2010/03/deep-chocolate-hearty-cavolo-nero-soup.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Allotment 2 Kitchen Chestnut Kale soup" border="0" alt="Allotment 2 Kitchen Chestnut Kale soup" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S98WvcE3S4I/AAAAAAAAPp0/uVY95Zc573k/Allotment%202%20Kitchen%20Chestnut%20Kale%20soup%5B4%5D.jpg?imgmax=800" width="289" height="203" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://allotment2kitchen.blogspot.com/2010/03/deep-chocolate-hearty-cavolo-nero-soup.html">Cavolo Nero, Chestnut and Butterbean Soup</a></h4> <div align="left"><a href="http://allotment2kitchen.blogspot.com/">Allotment 2 Kitchen</a></div> <div align="left">Mangocheeks of Scotland, UK</div> <div align="left"> </div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://lusciousness.wordpress.com/2010/03/03/mmmm-comforting-crumble/">Fig and Apple Crumble</a></h4> <div align="right">Luciousness</div> <div align="right">Charles from Victoria, Australia</div> </td> <td valign="middle" width="300"><a href="http://lusciousness.wordpress.com/2010/03/03/mmmm-comforting-crumble/"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="lusciousness fig and apple crumble" border="0" alt="lusciousness fig and apple crumble" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S98WwY9T_SI/AAAAAAAAPp4/RNu-iOCjSKg/lusciousness%20fig%20and%20apple%20crumble%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://cityhomecountryhome.blogspot.com/2010/03/hb-in-five-pestopine-nut-bread.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="City Home Country Home Pesto Pine Nut Bread with Homemade Garden Pesto" border="0" alt="City Home Country Home Pesto Pine Nut Bread with Homemade Garden Pesto" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S98Ww8v78nI/AAAAAAAAPp8/zCHsnpgrVcg/City%20Home%20Country%20Home%20Pesto%20Pine%20Nut%20Bread%20with%20Homemade%20Garden%20Pesto%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://cityhomecountryhome.blogspot.com/2010/03/hb-in-five-pestopine-nut-bread.html">Pesto Pine Nut Bread</a></h4> <div align="left"><a href="http://www.cityhomecountryhome.blogspot.com/">City Home / Country Home</a></div> <div align="left">Bonnie in Salt Lake City, Utah</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://fat-of-the-land.blogspot.com/2010/03/green-gold-miners-lettuce.html">Miner’s Lettuce Salad</a></h4> <div align="right"><a href="http://fat-of-the-land.blogspot.com/">Fat of the Land</a></div> <div align="right">Langdon from Seattle, Washington</div> </td> <td valign="middle" width="300"><a href="http://fat-of-the-land.blogspot.com/2010/03/green-gold-miners-lettuce.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Fat of the Land Miners Lettuce Salad" border="0" alt="Fat of the Land Miners Lettuce Salad" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S98WxlnvM_I/AAAAAAAAPqA/OXRbQpwf9KI/Fat%20of%20the%20Land%20Miners%20Lettuce%20Salad%5B4%5D.jpg?imgmax=800" width="289" height="193" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://tingplayingwithfood.blogspot.com/2010/03/maple-sesame-noodles.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Playing with Food Maple Sesame noodles" border="0" alt="Playing with Food Maple Sesame noodles" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S98WyErMnJI/AAAAAAAAPqE/3fdFFz1uvMQ/Playing%20with%20Food%20%20Maple%20Sesame%20noodles%5B4%5D.jpg?imgmax=800" width="289" height="194" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://tingplayingwithfood.blogspot.com/2010/03/maple-sesame-noodles.html">Maple Sesame Noodles</a></h4> <div align="left"><a href="http://tingplayingwithfood.blogspot.com/">Playing With Food</a></div> <div align="left">Ting from Walpole, New Hampshire</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://tingplayingwithfood.blogspot.com/">Jill’s Passionfruit Butter</a></h4> <div align="right"><a href="http://vipantrywedonthaveablogblog.blogspot.com/">The Clayton’s Blog</a></div> <div align="right">Gail from Exeter, New South Wales, Australia</div> </td> <td valign="middle" width="300"><a href="http://tingplayingwithfood.blogspot.com/"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="The Claytons blog Jills Passionfruit Butter" border="0" alt="The Claytons blog Jills Passionfruit Butter" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S98Wy4qJ5WI/AAAAAAAAPqI/-LHnnLBF1wE/The%20Claytons%20blog%20Jills%20Passionfruit%20Butter%5B7%5D.jpg?imgmax=800" width="289" height="384" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://aautumn.blogspot.com/2010/03/first-forage-of-season.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="OLYMPUS DIGITAL CAMERA " border="0" alt="OLYMPUS DIGITAL CAMERA " src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S98WzlJwziI/AAAAAAAAPqM/nz3TqL4P1mI/Always%20Autumn%20Wild%20Garlic%20Pesto%20Pasta%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://aautumn.blogspot.com/2010/03/first-forage-of-season.html">Wild Garlic Pesto Pasta</a></h4> <div align="left"><a href="http://aautumn.blogspot.com/">Always Autumn</a></div> <div align="left">Clare from Torquay, England</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://www.babyrambutan.net/2010/03/19/vanilla-bean-and-calamansi-flan/">Vanilla Bean and Calamansi Flan</a></h4> <div align="right"><a href="http://www.babyrambutan.net/">Baby Rambutan</a></div> <div align="right">Stella from Boston, Massachusetts</div> </td> <td valign="middle" width="300"><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S98W0dnAxLI/AAAAAAAAPqQ/PotFHhkhMUY/s1600-h/baby%20rambutan%20calamansi%20limes%5B3%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="baby rambutan calamansi limes" border="0" alt="baby rambutan calamansi limes" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S98W1MTS5WI/AAAAAAAAPqU/G_L-IDJkkL4/baby%20rambutan%20calamansi%20limes_thumb%5B1%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://thinklady.typepad.com/thinklady/2010/03/how-a-small-winter-garden-is-saving-us-about-236.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="ThinkLady Small Winter Garden" border="0" alt="ThinkLady Small Winter Garden" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S98W16zMYyI/AAAAAAAAPqY/-ksmsOinyWg/ThinkLady%20Small%20Winter%20Garden%5B4%5D.jpg?imgmax=800" width="289" height="230" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://thinklady.typepad.com/thinklady/2010/03/how-a-small-winter-garden-is-saving-us-about-236.html">Small Winter Garden</a></h4> <div align="left"><a href="http://thinklady.typepad.com/thinklady/">ThinkLady</a></div> <div align="left">from Oklahoma City, Oklahoma</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <div align="right"><a href="http://gottatastethis.wordpress.com/2010/03/18/garden-grazing-10-spring-edition-%e2%80%93-pt-i-florida-strawberries/">Strawberry Shortcake</a></div> <div align="right"><a href="http://gottatastethis.wordpress.com/">Always in Good Taste</a></div> <div align="right">Tawanna from Miami, Florida</div> </td> <td valign="middle" width="300"><a href="http://gottatastethis.wordpress.com/2010/03/18/garden-grazing-10-spring-edition-%E2%80%93-pt-i-florida-strawberries/"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Gotta Taste This Strawberry Shortcake" border="0" alt="Gotta Taste This Strawberry Shortcake" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S98W2iqi14I/AAAAAAAAPqc/l2ZxfK8yOb0/Gotta%20Taste%20This%20Strawberry%20Shortcake%5B5%5D.jpg?imgmax=800" width="289" height="217" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://myblueboxblog.blogspot.com/2010/03/vegetarian-pizza-arugula-basil-and.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="my blue box aurugula basil tomato pizza" border="0" alt="my blue box aurugula basil tomato pizza" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S98W3XOScjI/AAAAAAAAPqg/epHg96qgpLE/my%20blue%20box%20aurugula%20basil%20tomato%20pizza%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://myblueboxblog.blogspot.com/2010/03/vegetarian-pizza-arugula-basil-and.html">Arugula, Basil and Tomato Pizza</a></h4> <div align="left"><a href="http://www.myblueboxblog.blogspot.com/">Little Blue Box</a></div> <div align="left">Megan from Houston, Texas</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://www.erbeincucina.it/492.html">Bresaola Roll-Ups with Rocket and Dill</a></h4> <div align="right"><a href="http://www.erbeincucina.it/">Erbe in Cucina</a></div> <div align="right">Graziana in Acireale, Sicily, Italy</div> </td> <td valign="middle" width="300"><a href="http://www.erbeincucina.it/492.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="erbe in cucina bresaola roll-ups" border="0" alt="erbe in cucina bresaola roll-ups" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S98W4ooS1NI/AAAAAAAAPqk/_G6lGfSqKWc/erbe%20in%20cucina%20bresaola%20roll-ups%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://eco-lesbo-vego.com/2010/03/14/friday-feast-rosemary-butternut-pumpkin-with-couscous/"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="eco-lesbo-vego rosemary butternut pumpkin" border="0" alt="eco-lesbo-vego rosemary butternut pumpkin" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S98W6X9RNdI/AAAAAAAAPqo/d-q1GVmKKmc/eco-lesbo-vego%20rosemary%20butternut%20pumpkin%5B3%5D.jpg?imgmax=800" width="285" height="379" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://eco-lesbo-vego.com/2010/03/14/friday-feast-rosemary-butternut-pumpkin-with-couscous/">Rosemary Butternut Pumpkin with Couscous</a></h4> <div align="left"><a href="http://www.eco-lesbo-vego.com/">Eco-Lesbo-Vego</a></div> <div align="left">Aussie Elv from Brisbane, Queensland, Australia</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://livingandgivinginmexico.blogspot.com/2010/03/orange-almond-birthday-cake.html">Orange Almond Birthday Cake</a></h4> <div align="right"><a href="http://livingandgivinginmexico.blogspot.com/">Cooking in Mexico</a></div> <div align="right">Kathleen in La Cruz, Nayarit, Mexico</div> </td> <td valign="middle" width="300"><a href="http://livingandgivinginmexico.blogspot.com/2010/03/orange-almond-birthday-cake.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Cooking in Mexico Orange Almond Cake 072" border="0" alt="Cooking in Mexico Orange Almond Cake 072" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S98W7XUXiwI/AAAAAAAAPqs/OiN6hBrHdBk/Cooking%20in%20Mexico%20Orange%20Almond%20Cake%20072%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://www.andreasrecipes.com/2010/03/24/roasted-tomatillo-soup-with-chicken-sopa-verde-con-pollo/"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Andreas Recipes Roasted tomatillo soup with chicken1" border="0" alt="Andreas Recipes Roasted tomatillo soup with chicken1" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S98W8ILJvEI/AAAAAAAAPqw/4RnoRS-d93w/Andreas%20Recipes%20Roasted%20tomatillo%20soup%20with%20chicken1%5B3%5D.jpg?imgmax=800" width="254" height="254" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://www.andreasrecipes.com/2010/03/24/roasted-tomatillo-soup-with-chicken-sopa-verde-con-pollo/">Roasted Tomatillo Soup with Chicken</a></h4> <div align="left"><a href="http://www.andreasrecipes.com">Andrea’s Recipes</a></div> <div align="left">Andrea in Northern Virginia</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://myblueboxblog.blogspot.com/2010/03/craving-to-cook-vegetable-and-whole.html">Vegetarian Linguine</a></h4> <div align="right"><a href="http://myblueboxblog.blogspot.com/">Little Blue Box</a></div> <div align="right">Megan from Houston, Texas</div> </td> <td valign="middle" width="300"><a href="http://myblueboxblog.blogspot.com/2010/03/craving-to-cook-vegetable-and-whole.html"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="little blue box better tomatoe pastaw weat" border="0" alt="little blue box better tomatoe pastaw weat" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S98W8-IHBrI/AAAAAAAAPq0/1i1YF9W1EKg/my%20blue%20box%20better%20tomatoe%20pastaw%20weat%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S98W-nbmAZI/AAAAAAAAPq4/XPX2UYOFkks/s1600-h/Raspberries%20and%20Trumpets%20Green%20Tomato%20Sauce%20%282%29%5B3%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Raspberries and Trumpets Green Tomato Sauce (2)" border="0" alt="Raspberries and Trumpets Green Tomato Sauce (2)" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S98W_fs4ZpI/AAAAAAAAPq8/r8A336UTkUA/Raspberries%20and%20Trumpets%20Green%20Tomato%20Sauce%20%282%29_thumb%5B1%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://raspberriesandtrumpets.blogspot.com/2010/03/green-tomato-sauce.html">Green Tomato Sauce</a></h4> <div align="left"><a href="http://raspberriesandtrumpets.blogspot.com/">Raspberries & Trumpets</a></div> <div align="left">Miss Anne from Melbourne, Australia</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://votedwithourforks.posterous.com/making-with-marrows-spaghetti-squash">Spaghetti Squash</a></h4> <div align="right"><a href="http://votedwithourforks.posterous.com/">Voted with Our Forks</a></div> <div align="right">Leonie from Canberra, Australia</div> </td> <td valign="middle" width="300"><a href="http://votedwithourforks.posterous.com/making-with-marrows-spaghetti-squash"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Voted with Our Forks Spaghetti Squash" border="0" alt="Voted with Our Forks Spaghetti Squash" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S98W__k8V6I/AAAAAAAAPrA/_TZI51VF95E/Voted%20with%20Our%20Forks%20Spaghetti%20Squash%5B3%5D.jpg?imgmax=800" width="285" height="379" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://stephfood.blog.ryerson.ca/2010/03/17/mustard-trout/"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="" border="0" alt="" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S98XAkz0oYI/AAAAAAAAPrE/CJ-M0BWxsSg/Stephfood%20Rainbow%20Trout%20with%20Tarragon%20Mustard%20Sauce%5B4%5D.gif?imgmax=800" width="289" height="201" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://stephfood.blog.ryerson.ca/2010/03/17/mustard-trout/">Rainbow Trout with Tarragon Mustard Sauce</a></h4> <div align="left"><a href="http://stephfood.blog.ryerson.ca/">Stephfood</a></div> <div align="left">Steph from Toronto, Ontario, Canada</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://www.tastefoodblog.com/tastefood/2010/03/in-season-blood-orange-and-olive-oil-cake.html">Blood Orange and Olive Oil Cake</a></h4> <div align="right"><a href="http://tastefoodblog.com/">TasteFood</a></div> <div align="right">Lynda from San Francisco, California</div> </td> <td valign="middle" width="300"><a href="http://www.tastefoodblog.com/tastefood/2010/03/in-season-blood-orange-and-olive-oil-cake.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="TasteFood Blood Orange Oil Cake 2" border="0" alt="TasteFood Blood Orange Oil Cake 2" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S98XBZN9hVI/AAAAAAAAPrI/jKgbb6vkctU/TasteFood%20Blood%20Orange%20Oil%20Cake%202%5B3%5D.jpg?imgmax=800" width="254" height="254" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://noemptychairs.wordpress.com/2010/03/31/pesto-stuffed-flank-steak-with-garlic-roasted-broccoli/"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="No Empty Chairs Pesto Flank Steak" border="0" alt="No Empty Chairs Pesto Flank Steak" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S98XCIazPpI/AAAAAAAAPrM/z_ZOrclrOTA/No%20Empty%20Chairs%20Pesto%20Flank%20Steak%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://noemptychairs.wordpress.com/2010/03/31/pesto-stuffed-flank-steak-with-garlic-roasted-broccoli/">Pesto Stuffed Flank Steak</a></h4> <div align="left"><a href="http://noemptychairs.wordpress.com/">No Empty Chairs</a></div> <div align="left">Kelly from Pittsburgh, Pennsylvania</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://myblueboxblog.blogspot.com/2010/04/another-one-of-giadas-pasta-ponza.html">Pasta Ponza</a></h4> <div align="right"><a href="http://myblueboxblog.blogspot.com/">Little Blue Box</a></div> <div align="right">Megan from Houston, Texas</div> </td> <td valign="middle" width="300"><a href="http://myblueboxblog.blogspot.com/2010/04/another-one-of-giadas-pasta-ponza.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Little Blue Box Pasta Ponza zitti" border="0" alt="Little Blue Box Pasta Ponza zitti" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S98XCnnkYvI/AAAAAAAAPrQ/z16KcW-BlCU/Little%20Blue%20Box%20Pasta%20Ponza%20zitti%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="300"><a href="http://chapmanslanding.blogspot.com/2010/04/stevia-stevia-rebaudiana.html"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="chapmans landing stevia tea" border="0" alt="chapmans landing stevia tea" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S98XDTkd5KI/AAAAAAAAPrU/eExIHtFgDKA/chapmans%20landing%20stevia%20tea%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> <td valign="middle" width="200"> <h4><a href="http://chapmanslanding.blogspot.com/2010/04/stevia-stevia-rebaudiana.html">Stevia Tea</a></h4> <div align="left"><a href="http://chapmanslanding.blogspot.com/">Chapman’s Landing Cooking Studio</a></div> <div align="left">Nancy in Nipissing, Ontario, Canada</div> </td> </tr> </tbody></table> <table style="width: 500px" border="0" cellspacing="0" cellpadding="5"><tbody> <tr> <td valign="middle" width="200"> <h4 align="right"><a href="http://chezannies.blogspot.com/2010/03/belacan-fried-chicken.html">Belacan Fried Chicken</a></h4> <div align="right"><a href="http://chezannies.blogspot.com/">House of Annie</a></div> <div align="right">Nate in Kuching, Sarawak, Malaysia</div> </td> <td valign="middle" width="300"><a href="http://chezannies.blogspot.com/2010/03/belacan-fried-chicken.html"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="belacan fried chicken" border="0" alt="belacan fried chicken" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S98XEH1pOrI/AAAAAAAAPrY/WiR3CFigtYk/belacan%20fried%20chicken%5B4%5D.jpg?imgmax=800" width="289" height="218" /></a> </td> </tr> </tbody></table> <p>Thank you to all our participants, especially for waiting the extra month for me to get this organized and posted. As for you, dear reader, what are you excited about growing in *your* gardens this year?  </p> <p>Aloha, Nate</p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com8tag:blogger.com,1999:blog-36752534.post-48059602899062453602010-04-29T13:08:00.001+08:002010-04-29T14:21:21.387+08:00Penang Seafood Restaurant, KuchingNow *this* is more like it!<br />
<br />
The<a href="http://chezannies.blogspot.com/2010/04/rock-road-seafood-kuching.html"> previous night's meal at Rock Road Seafood Restaurant</a> was unfortunately underwhelming. But at that meal, our good friend <a href="http://kongkay1.blogspot.com/">Mike</a> started planning to introduce us to another restaurant the following night. He said that he'd swing by before they closed and make the reservation.<br />
<br />
So the following evening, after we took our friend Elizabeth on a short jaunt to <a href="http://chezannies.blogspot.com/2009/09/visit-to-kuchings-satok-market.html">Satok Market</a>, we arrived at Penang Seafood.<br />
<h3 align="center">
Penang Seafood, Kuching</h3>
<a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S9i7856BRTI/AAAAAAAAPnk/coBwPDBWLnc/s1600-h/PenangSeafoodRestaurantKuching2.jpg"><img alt="Penang Seafood Restaurant Kuching" border="0" height="379" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S9i792hzuzI/AAAAAAAAPno/8dnkd-2ubTQ/PenangSeafoodRestaurantKuching_thumb.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="Penang Seafood Restaurant Kuching" width="503" /></a> <br />
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<h3>
Is it Any Good?</h3>
I remember driving past this restaurant sometime early after our move to Kuching. I remarked to Annie that, "It can't be any good, if it has to proclaim that it's from Penang." The sentiment being, if any restaurant has to say that its food is from someplace else, it inevitably is NOT as good as that someplace else.<br />
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Yet, here we were, at a place chosen by Mike who eats out a lot here in Kuching (and elsewhere). I trust his opinion on such matters. And checking his blog, you'll see that he has visited this place many, many times. So maybe my first inclination about this place was wrong.<br />
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<a href="http://www.blogger.com/post-edit.g?blogID=36752534&postID=4805960289906245360" name="more"></a></span><br />
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<span class="fullpost"><h3>
Soup's On</h3>
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After settling our drinks, the dishes started coming out of the kitchen. First up was this pork bone and red bean soup. After the bowls were ladled out and distributed, I took a sip: Delicious! Very rich, clear flavors.<br />
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<h3 align="center">
Pork Bone and Red Bean Soup</h3>
<a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S9i7-7KhbiI/AAAAAAAAPns/pSacVpJxGaA/s1600-h/porkandbeansoupatpenangseafoodrestau.jpg"><img alt="pork and bean soup at penang seafood restaurant" border="0" height="379" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S9i7_ozwp4I/AAAAAAAAPnw/j35up7k2dlE/porkandbeansoupatpenangseafoodrestau%5B1%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="pork and bean soup at penang seafood restaurant" width="503" /></a> <br />
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Next came the fried long beans with minced pork. A dish like this can be oily or overdone but the beans still had some crunch to them and the minced pork was alluring.<br />
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<h3 align="center">
Fried Long Beans with Minced Pork</h3>
<a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S9i8BLYMRJI/AAAAAAAAPn0/yMaBNMvrTjU/s1600-h/friedgreenbeansatpenangseafoodrestau.jpg"><img alt="fried green beans at penang seafood restaurant" border="0" height="379" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S9i8CfdAS_I/AAAAAAAAPn4/OeC6widL_lg/friedgreenbeansatpenangseafoodrestau%5B1%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="fried green beans at penang seafood restaurant" width="503" /></a> <br />
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Now *this* dish was out-of-this world yums. It's a patty made with ground pork and dried salted fish. I thought it was too salty but it was so addictive, I couldn't stop eating it! Even now, my mouth is watering.<br />
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<h3 align="center">
Fried Ground Pork and Salted Fish Patty</h3>
<a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/S9i8DlHHF7I/AAAAAAAAPn8/l9qPbtLEDcM/s1600-h/panfriedgroundporkmixedwithsaltedfis%5B1%5D.jpg"><img alt="pan fried ground pork mixed with salted fish at penang seafood restaurant" border="0" height="379" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S9i8Ewdnt2I/AAAAAAAAPoA/krIFx8qw1nY/panfriedgroundporkmixedwithsaltedfis%5B2%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="pan fried ground pork mixed with salted fish at penang seafood restaurant" width="503" /></a> <br />
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Here is one of my favorite dishes to eat: <a href="http://chezannies.blogspot.com/2006/11/making-pickled-pigs-feet.html">Chinese Pickled Pig's Feet</a>. Typically eaten by new moms, this dish of pig trotters braised in Chinese black vinegar beguiles me with sweet, salty, savory and sour notes. Best thing about it is how tender the pork is. What's his secret, I wonder.<br />
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<h3 align="center">
Pickled Pig's Feet</h3>
<a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/S9i8GugrrtI/AAAAAAAAPoE/KqAiYKDklyw/s1600-h/pickledpigsfeetatpenangseafoodrestau%5B1%5D.jpg"><img alt="pickled pig's feet at penang seafood restaurant" border="0" height="379" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S9i8H5pdwNI/AAAAAAAAPoI/chPEG5jnThg/pickledpigsfeetatpenangseafoodrestau%5B2%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="pickled pig's feet at penang seafood restaurant" width="504" /></a> <br />
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The only dish that didn't wow us was the midin. We had it belacan and salad style at Rock Road the previous night. Mike's wife ordered it belacan-style again, but I guess the kitchen had a mix-up and it came out sauteed with Chinese red wine. The midin came out limp and unappealing.<br />
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<h3 align="center">
Midin in Red Wine</h3>
<a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S9i8JDkPDXI/AAAAAAAAPoM/Uh26UVoBgu0/s1600-h/midininredwineatpenangseafoodrestaur.jpg"><img alt="midin in red wine at penang seafood restaurant" border="0" height="379" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S9i8KSLtzXI/AAAAAAAAPoQ/Jtg9agjxDJg/midininredwineatpenangseafoodrestaur%5B1%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="midin in red wine at penang seafood restaurant" width="503" /></a> <br />
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Contrasting the previous night's Butter Prawns, we were served these assam prawns. The large shrimp were fried and coated in a sticky, tamarind-based sauce. Very nice, and tasty!<br />
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<h3 align="center">
Assam Prawns</h3>
<a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S9i8Lt6dNTI/AAAAAAAAPoU/RHu--hSl4Y8/s1600-h/marmiteprawnsatpenangseafoodrestaura%5B2%5D.jpg"><img alt="marmite prawns at penang seafood restaurant" border="0" height="379" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S9i8M72337I/AAAAAAAAPoY/IJp0Dfg91FY/marmiteprawnsatpenangseafoodrestaura.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="marmite prawns at penang seafood restaurant" width="504" /></a> <br />
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The last dish that came out was the <i>piece de resistance</i>, an assam curry fishhead. And it wasn't just any old fishhead. Mike had brought it back from his recent trip to Sibu, and placed it in the care of the chef that morning. These were very clearly Penang Nyonya flavors. Spot-on! Great depth of flavor, and the fish itself was tremendously good.<br />
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<h3 align="center">
Assam Curry Fishhead</h3>
<a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S9i8OT_vMwI/AAAAAAAAPoc/UGoDTveoHnw/s1600-h/assamfishheadatpenangseafoodrestaura%5B2%5D.jpg"><img alt="assam fish head at penang seafood restaurant" border="0" height="379" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S9i8Pd_NMHI/AAAAAAAAPog/enlsDHH9nes/assamfishheadatpenangseafoodrestaura%5B1%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="assam fish head at penang seafood restaurant" width="503" /></a> <br />
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<h3>
The Damage</h3>
As you can see, we devoured everything on the table, save for the red wine midin. That assam curry was good to the last drop!<br />
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<a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S9i8QZh6GiI/AAAAAAAAPok/tO2-EOuiKkE/s1600-h/emptydishesatpenangseafoodrestaurant%5B2%5D.jpg"><img alt="empty dishes at penang seafood restaurant" border="0" height="379" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S9i8RvzV0KI/AAAAAAAAPoo/mTZFnBU4FJw/emptydishesatpenangseafoodrestaurant%5B1%5D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="empty dishes at penang seafood restaurant" width="504" /></a>
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<h3>
Is it Any Good?</h3>
</span><span class="fullpost">I was wrong. It *is* good. And good to know that we can get Penang food right here in Kuching. They even have assam laksa and char koay teow on Saturday mornings! Definitely worth going back.<br />
<br />
Thanks for the introduction, Mike!<br />
<br />
<b>Penang Seafood</b><br />
Jalan Tan Sri Ong Kee Hui, near the intersection with Jalan Tabuan<br />
Kuching<br />
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Aloha, Nate<br />
</span>Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com3tag:blogger.com,1999:blog-36752534.post-20334828144791284012010-04-26T23:51:00.002+08:002010-04-28T11:08:02.827+08:00Rock Road Seafood, Kuching<p>We dine out at the “best seafood restaurant in Kuching”.</p>
<a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/S9W2HYAzEGI/AAAAAAAAPmU/ietsUNlGscA/s1600-h/RockRoadSeafoodKuching2.jpg"><img alt="Rock Road Seafood Kuching" border="0" height="379" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S9W2II6e-wI/AAAAAAAAPmY/lZM0gikE-ds/RockRoadSeafoodKuching_thumb.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="Rock Road Seafood Kuching" width="504" /></a>
<p>We don’t eat out a lot at the House of Annie. Even though Annie and I are both working now, we still manage to eat in most nights of the week. Stark contrast to a lot of double-income Malaysian households who tend to get their meals at local restaurants and hawker centers.</p>
<p>But every so often, a special occasion warrants a special dinner. Just recently, Annie’s good friend Elizabeth (responsible for our <a href="http://chezannies.blogspot.com/2007/01/green-tea-ramisu.html">Easy Green Tea-ramisu</a>, <a href="http://chezannies.blogspot.com/2009/04/hong-chew-braised-tofu-in-wine-sauce.html">Hong Siew Braised Tofu</a>, and <a href="http://chezannies.blogspot.com/2009/11/recipe-for-khau-yoke-pork-belly-cooked.html">Khau Yoke</a> recipes) came to Kuching to visit. Kuching being a port city known for its seafood, we decided to take her to <a href="http://www.rockrd.com/">Rock Road Seafood Restaurant</a>, widely touted as the best seafood restaurant in Kuching. And since we wanted to sample more dishes than our little troupe could hope to eat alone, we invited our good friend <a href="http://kongkay1.blogspot.com/">Mike</a> and his family to come join us.</p>
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<h3>Fresh is Best</h3>
<p>When you walk into the restaurant, you are greeted by large fishtanks on one wall, filled with live prawns and fish. In the middle is an island showcasing bins of fresh fruits and vegetables to be used by the kitchen. There’s also a bin holding dozens of live crabs:</p>
<a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S9W2JiUxwsI/AAAAAAAAPmc/e8iThXmjzMM/s1600-h/livecrabsatRockRoadSeafood2.jpg"><img alt="live crabs at Rock Road Seafood" border="0" height="379" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S9W2LFfU-9I/AAAAAAAAPmg/Takl1kNaUGI/livecrabsatRockRoadSeafood_thumb.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="live crabs at Rock Road Seafood" width="504" /></a>
<p>Along the other wall are more fishes and shellfish on ice. You select your seafood, choose what style of dish you want the kitchen to cook it, and place your order with the waiters there before heading upstairs to the elegant dining room.</p>
<a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S9W2MuYFZGI/AAAAAAAAPmk/NndRlEudCpc/s1600-h/FishchoicesatRockRoadSeafood2.jpg"><img alt="Fish choices at Rock Road Seafood" border="0" height="379" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S9W2NpTOd8I/AAAAAAAAPmo/3DPsjwgzhkY/FishchoicesatRockRoadSeafood_thumb.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="Fish choices at Rock Road Seafood" width="504" /></a>
<p>Since we had arranged for an early reservation, there weren’t that many people in the restaurant when we were seated. The food started coming out of the kitchen in quick order. First up was a big platter of fried noodles with lots of veggies, chicken and sauce. Pretty standard fare.</p>
<a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/S9W2O-7tssI/AAAAAAAAPms/_x7ad-tyte8/s1600-h/noodledishrockroadseafood2.jpg"><img alt="noodle dish rock road seafood" border="0" height="379" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S9W2PgY3EAI/AAAAAAAAPmw/rC0y2ztonBQ/noodledishrockroadseafood_thumb.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="noodle dish rock road seafood" width="503" /></a>
<p>Since this was Elizabeth’s first time in Sarawak, we decided to order a uniquely Sarawakian vegetable dish: midin (fiddlehead fern) cooked with belacan (shrimp paste). The sweet, crunchy vegetable was accented by the salty belacan and spicy chile slices.</p>
<a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S9W2Qv0NVDI/AAAAAAAAPm0/rtsFDuaMimw/s1600-h/belacanmidinrockroadseafood2.jpg"><img alt="belacan midin rock road seafood" border="0" height="379" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S9W2RjzcX7I/AAAAAAAAPm4/SBA50g0eMeg/belacanmidinrockroadseafood_thumb.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="belacan midin rock road seafood" width="504" /></a>
<p>We also ordered a second midin dish, this time a cool salad which was served with shredded red cabbage, carrots, and onions. The dressing was a sticky, sweet sauce that was a little too sweet for me. Of the two midin dishes, we liked the belacan one better.</p>
<a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/S9W2Ssda5WI/AAAAAAAAPm8/86FRA-TsZmY/s1600-h/midinsaladrockroadseafood2.jpg"><img alt="midin salad rock road seafood" border="0" height="379" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S9W2UetxkuI/AAAAAAAAPnA/qxoyEaxs95g/midinsaladrockroadseafood_thumb.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="midin salad rock road seafood" width="503" /></a>
<p>Next up was this yam (taro) nest with chicken, cashews, veggies and dried red chiles. The nest is shaped from mashed cooked taro, then deep fried. In most other restaurants, the nest would be light and crispy. Here, though, the nest was dense and chewy. Not very well executed.</p>
<a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S9W2VXDswPI/AAAAAAAAPnE/u7D2ZL6OMlI/s1600-h/yamnestrockroadseafood3.jpg"><img alt="yam nest rock road seafood" border="0" height="504" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S9W2WTGoEbI/AAAAAAAAPnI/YPWbZZuoRsg/yamnestrockroadseafood_thumb1.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="yam nest rock road seafood" width="377" /></a>
<p>One of my favorite dishes is butter prawns. Deep fried prawns are combined with egg yolk “floss” and curry leaves which have been fried in butter. Talk about over the top! That’s why I love it so much (especially the fried curry leaves). If the prawns are fried correctly, you can eat the whole thing, shells and all. These prawns were underdone.</p>
<a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S9W2XurMIeI/AAAAAAAAPnM/xEDmDPBFeto/s1600-h/butterprawnsrockroadseafood2.jpg"><img alt="butter prawns rock road seafood" border="0" height="379" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S9W2ZeHCCvI/AAAAAAAAPnQ/wTyDzVmMmaY/butterprawnsrockroadseafood_thumb.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="butter prawns rock road seafood" width="504" /></a>
<p>By now the restaurant had filled up, and dishes were coming out much slower. The next dish was this steamed grouper with soy sauce. Annie had wanted to order a live fish to be steamed, but Eliz was afraid it was going to be too expensive. So she opted to go with this previously frozen fish instead. The difference between using a fresh fish and a not-fresh one was like night and day. There was no sweetness, no lightness in the flesh. Kinda disappointing.</p>
<a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/S9W2aw9hl8I/AAAAAAAAPnU/NxrkBSc8nns/s1600-h/steamedgrouperrockroadseafood2.jpg"><img alt="steamed grouper rock road seafood" border="0" height="379" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S9W2cMeJ_RI/AAAAAAAAPnY/bzxvRgVx068/steamedgrouperrockroadseafood_thumb.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="steamed grouper rock road seafood" width="503" /></a>
<p>The highlight dish of the evening was this satay crab dish, a signature dish for the restaurant. Normally this dish is served with prawns but Mike said to try something different. These crabs were swimming in a delicious brown sauce that was so complex in flavor. The crabs almost played second fiddle to the sauce.</p>
<p>The best part about this dish was that they served it with fried <i>man tou</i> (steamed buns). You tear off a piece of the <i>man tou</i>, swirl it around in the sauce, and pop it in your mouth. Heaven. I would have been happy eating this dish first. Too bad it was the last to come to the table, after we had all eaten our fill.</p>
<a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S9W2d1QIKjI/AAAAAAAAPnc/pXUWpm0IBco/s1600-h/sataycrabsrockroadseafood2.jpg"><img alt="satay crabs rock road seafood" border="0" height="379" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S9W2ezM9prI/AAAAAAAAPng/qAWk3UPoMD8/sataycrabsrockroadseafood_thumb.jpg?imgmax=800" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="satay crabs rock road seafood" width="503" /></a>
<h3>The Damage</h3>
<p>Actually, the total bill for 6 adults and 2 kids was not bad, considering the high prices that this restaurant is known for. All 7 dishes plus drinks came up to less than $100 US! Amazing.</p>
<p>Still, I don’t think we’ll be coming back. Besides the last dish of crabs in satay sauce, we weren’t wowed by anything else. You can find these dishes elsewhere, for better price, and perhaps even prepared with more skill. Best seafood restaurant in Kuching? Not in my opinion.</p>
<p>Aloha, Nate</p>
<p>Edit: Here's Mike's take on the dinner: <a href="http://kongkay1.blogspot.com/2010/04/with-annie-co-rock-road-seafood-jalan.html">http://kongkay1.blogspot.com/2010/04/with-annie-co-rock-road-seafood-jalan.html </a></p>
</span>Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com5tag:blogger.com,1999:blog-36752534.post-53397303244003137062010-04-25T17:23:00.001+08:002010-04-25T17:24:45.729+08:00Apologies and Announcements<p>*knock, knock.”</p> <p>Anybody still here? Echo! (echo, echo, echo…)</p> <p>Yeah, I know the blog has been a little quiet lately. Sorry ‘bout that. The past couple of weeks have been really busy and it’s kept us away from blogging. First off, there was the US tax season. (What, you mean I’m the <strong>only one who procrastinates doing taxes</strong> until the week of April 15???) </p> <p>And then I was traveling away for work in KL last week, which meant that I had no access to the home computer where all the food pics are, and Annie was too busy keeping the household together with me gone. Therefore, no blog posts last week. But we’re back now, and feelin’ the need to get back posting regularly.</p> <p>Oh, by the way, something really awesome happened last week while I was traveling:</p><span class="fullpost"> <a name="more"></a><p>According to our StatCounter, which has been counting hits since January 2008, <strong>House of Annie passed 1 Million hits</strong> this past Sunday! What a milestone! All thanks to you, dear readers. We couldn’t have done it without you.</p> <p>Speaking of traveling, Annie and I and the kids will be traveling to Singapore at the end of May for a short holiday. We’re going to visit with family, eat, take in some sights, eat, meet up with friends, eat…you know, the usual. Any Foodbuzz Featured Publishers wanna meet up that weekend? <strong>Drop me a line</strong> via our <a href="http://www.emailmeform.com/fid.php?formid=122005">Contact Page</a>.</p> <p>Something else that is going on: I have been spending more time working on the new blog. Yeah, the long-promised move to our own domain is getting closer. I just hope I can get the thing done before we hit 500 posts here on BlogSpot.</p> <p>Aloha, Nate</p></span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com4tag:blogger.com,1999:blog-36752534.post-3024310747805045462010-04-14T23:18:00.001+08:002010-04-14T23:18:05.731+08:00Chicken with Cognac<p>Take a boring chicken and maximize the flavor with tons of aromatics and umami flavors…plus some delicious brandy.</p> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S8XcnR86PEI/AAAAAAAAPh0/EUBct_ZZ2ok/s1600-h/chickenwithcognac2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="chicken with cognac" border="0" alt="chicken with cognac" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S8Xcocum2tI/AAAAAAAAPh4/6cv-6M1z4mo/chickenwithcognac_thumb.jpg?imgmax=800" width="504" height="379" /></a></p> <p>I was at a friend’s house in Kuching a month ago and she served us a lovely chicken dish flavored with lots of lemongrass. It was cooked in homemade Chinese red wine, she explained, and she had added dark soy and shiitake mushrooms. <strong>It was delicious</strong>.</p> <p>I decided that I would have to try to make it myself when I got a chance. However, I didn’t have any home-made red wine to use. What I did have was a bottle of <strong>really good cognac</strong> that had been left by the previous owner of our rental home. We don’t really drink too much liquor but I’ve always been able to use them in my cooking. Maybe this was a waste of really good cognac but let me tell you, this dish was the BOMB!</p> <span class="fullpost"><a name="more"></a> <p>I started out by sweating a bunch of yummy aromatics (lemongrass, ginger, shallots, red onions, and galangal—all just stuff I had lying around my kitchen that needed using up). Then I added my chicken pieces to brown with a little salt. Once the chicken had taken on a little bit of color, I added my cognac.</p> <p>Then I added some <a href="http://www.amazon.com/gp/product/B001FB6A16?ie=UTF8&tag=houofann-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001FB6A16">soy sauce</a>, dark soy sauce, and a little bit of sugar. Tossed in 1-2 red chillies for some heat. Gave it all a good stir, let the whole dish come to a boil, then covered and simmered for about an hour.</p> <p>The outcome—amazing depth and flavor! The cognac gave the dish a rich, sweet flavor, and the aromatics intensified the whole experience. I didn’t add any mushrooms but I will the next time as they would add even more umami flavors to this dish. </p> <h3>Chicken with Cognac Recipe</h3> <p><strong>Ingredients: <br /></strong>1 chicken, cut into bite-sized pieces, about 18 pieces <br />4 garlic cloves, smashed lightly <br />5 lemongrass, bottom parts only, smashed to release flavors <br />1 large thumb of ginger, sliced into medallions <br />1 large thumb of galangal, sliced into medallions <br />1 small red onion, cut into wedges <br />3-4 small shallots, halved or quartered <br />2-3 red chillies <br />6-8 dried shiitake mushrooms, reconstituted and halved or quartered (optional) <br />1/2 cup cognac <br />1 Tbsp salt <br />1/4 cup soy sauce <br />3 Tbps dark soy sauce <br />2 Tbsp sugar (or to taste) <br />1/2 cup water <br />2 tsp white pepper <br />2-3 Tbsp vegetable oil</p> <p><strong>Method:</strong> <br />1. In a large pot, heat up oil over medium heat. <br />2. Add garlic, shallots, red onions, galangal, ginger and lemongrass. Saute to release fragrance and flavors, about 2-3 minutes. </p> <p></p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="sauteeing lemongrass ginger galangal shallots" border="0" alt="sauteeing lemongrass ginger galangal shallots" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S8XcpYd-KbI/AAAAAAAAPh8/lSsorycaPbs/sauteeinglemongrassgingergalangalsha%5B1%5D.jpg?imgmax=800" width="503" height="379" /></p> <p>3. Add chicken and salt. Let brown on all sides, stirring once or twice every 2 minutes. </p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="browning chicken" border="0" alt="browning chicken" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S8XcqEBYbUI/AAAAAAAAPiA/GQ_xFeKaBkM/browningchicken_thumb.jpg?imgmax=800" width="504" height="379" /></p> <p>4. Add cognac and stir to incorporate. (Notice that I put it through a sieve—this is because the cork had broken up and bits had fallen in and I didn’t want any of that in my dish). Let cook for about 2 minutes. </p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="adding cognac" border="0" alt="adding cognac" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S8XcrBGmnvI/AAAAAAAAPiE/KWK0jmsrK4E/addingcognac_thumb.jpg?imgmax=800" width="503" height="379" /></p> <p>5. Add soy sauce, dark soy sauce and sugar. Stir to mix. Let chicken cook in this mixture for 3-5 minutes. If it looks like it is drying out, add some water. <br />6. Add chillies and white pepper. Stir these in and then turn heat down to low and cover. Let it simmer for 45 mins to 1 hour. <br />7. Remove cover and taste. Adjust seasoning by adding more soy sauce, salt, or sugar as needed. <br />8. Plate up and enjoy over rice.</p> <h3 align="center">Chicken with Cognac</h3> <p><a href="http://lh5.ggpht.com/_LNaQuBlSf8Y/S8XcnR86PEI/AAAAAAAAPh0/EUBct_ZZ2ok/s1600-h/chickenwithcognac2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="chicken with cognac" border="0" alt="chicken with cognac" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S8Xcocum2tI/AAAAAAAAPh4/6cv-6M1z4mo/chickenwithcognac_thumb.jpg?imgmax=800" width="504" height="379" /></a></p> <p>We used a whole chicken for this dish so we had enough for leftovers the next day. Let me tell you, the dish tasted even better the next day! And with my working schedule, leftovers are wonderful things these days.</p> <p>Cheers, Annie</p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com6tag:blogger.com,1999:blog-36752534.post-12398846111522554582010-04-13T00:46:00.001+08:002010-04-13T00:46:42.263+08:00Egg Fu Yong with Green Beans and Daikon<p>A simple, yet satisfying dinner dish.</p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="house of annie egg foo young" border="0" alt="house of annie egg foo young" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S8NOWP7f5mI/AAAAAAAAPfk/ZS-3ELWozRE/houseofannieeggfooyoung_thumb.jpg?imgmax=800" width="504" height="379" /></p> <p>When I was growing up, eggs were not just something you had at breakfast. As a matter of fact, we probably had eggs more often at dinner time than we did at breakfast. I love all types of egg dishes. And I don’t really care what people say about eggs—they are the most economical and perfect food. One day, when I have my own place, I plan to raise my own chickens and get me some fresh eggs everyday! </p> <p>So anyway, getting back to egg dishes, my mom would make egg fuyong every so often and we loved it. As a matter of fact, the simplest recipe—sauteed slice onions with beaten eggs (onion egg fuyong) is still one of my favorite egg dishes today. And my kids wolf it down too everytime I make it.</p> <span class="fullpost"><a name="more"></a> <h3>Sweeter Without the Shrimp</h3> <p>But every so often, my mom would make this style of egg fuyong—she would dice up some french or green beans and add some chopped up shrimp. After frying them, she would add the beaten eggs. Another dish I love!</p> <p>These days I don’t eat as much shrimp. Firstly, they are expensive here in Kuching. Secondly, I am trying to cut down on shrimp (even though I love it very much) because of our concerns with wild-caught shrimp, and shrimp farming practices. So for this dish, I no longer add shrimp. I add diced onions instead for sweetness.</p> <p>Also, I find that pickled daikon (<em>takuan</em>) or pickled radish works really well in this egg fuyong. It adds some sweet/sour flavors to this already umami-filled fuyong. And this is a great way to get my kids to <strong>eat their veggies without complaining</strong>. </p> <h3>Faster than a Frittata</h3> <p>What is an egg fuyong anyway? I actually didn’t know that they were called fuyongs until I went to the US. To me, they were just egg dishes. I believe that they are to the Chinese what frittatas are to the Western world. They are savory egg dishes with fillings mixed in.</p> <p>However, the Chinese versions are much faster as we are not as concerned with keeping the dish together looking like a pie. It’s a quick toss and turn of the eggs and if some chunks break off, no biggie! Just flip pieces around until everything is cooked through and plate up. </p> <p>Try it and let me know what you think.</p> <h3>Egg Fuyong with green beans, onion and daikon recipe</h3> <p><strong>Ingredients:</strong> <br />3 Tbsp vegetable oil <br />2 cups french beans or yard-long green beans, diced <br />1 large yellow onion, diced <br />1/4 cup diced takuan or pickled radish <br />5 large eggs, beaten <br />2 tsp salt <br />1/2 tsp white pepper <br />1/2 tsp <a href="http://www.amazon.com/gp/product/B001FB6A16?ie=UTF8&tag=houofann-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001FB6A16">soy sauce</a> </p> <p><strong>Method: <br /></strong>1. Heat oil in a non-stick pan or well-seasoned wok over medium heat. <br />2. Add onions and stirfry till starting to turn translucent, about 1 minute. </p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="diced onions and takuan" border="0" alt="diced onions and takuan" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S8NOXXXUx1I/AAAAAAAAPfo/kAOtVryd5fs/dicedonionsandtakuan_thumb.jpg?imgmax=800" width="504" height="379" /></p> <p>3. Add takuan and green beans. Add 1/2 tsp salt. Saute till green beans are slightly cooked, about 1-2 minutes. Watch heat, make sure vegetables are not burning. If too hot, lower heat a little.</p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="frying diced green beans" border="0" alt="frying diced green beans" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S8NOYpzhBnI/AAAAAAAAPfs/E_EwaOGBUKc/fryingdicedgreenbeans_thumb.jpg?imgmax=800" width="503" height="379" /></p> <p>4. Beat eggs with remaining salt, white pepper and soy sauce. Beat to incorporate flavors. <br />5. Pour beaten eggs over beans and onions. Make sure that egg covers all the vegetables. Let uncooked egg run to the sides as you cook. </p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="egg on green beans" border="0" alt="egg on green beans" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S8NOZ23B4BI/AAAAAAAAPfw/DCkUjzu8xGI/eggongreenbeans_thumb1.jpg?imgmax=800" width="379" height="504" /> </p> <p>6. When one side is set, about 2 mins, turn over to other side. It’s ok if you end up breaking the eggs a bit. I normally flip about one quarter at a time. </p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="frying green beans fu yong" border="0" alt="frying green beans fu yong" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S8NOamCf2XI/AAAAAAAAPf0/g8aAsOcX5_k/fryinggreenbeansfuyong_thumb.jpg?imgmax=800" width="504" height="379" /></p> <p>7. Let other side set. If needed, flip over once or twice more to fully cook. <br />8. Plate up and serve with rice.</p> <p><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="egg foo young with green beans" border="0" alt="egg foo young with green beans" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S8NOb7MfhRI/AAAAAAAAPf4/5qOPJcDJJgM/eggfooyoungwithgreenbeans_thumb.jpg?imgmax=800" width="504" height="379" /></p> <p>Enjoy!</p> <p>Cheers, Annie</p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com3tag:blogger.com,1999:blog-36752534.post-54601319038945275632010-04-06T02:03:00.001+08:002010-04-08T03:14:31.443+08:00“8 Treasures” Sarikei Chicken Herbal Soup<p>This super easy chicken soup will make you feel warm all over.</p> <h3 align="center">“Bek Ting / Ba Zheng” – 8 Treasures</h3> <p><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S7zZi907khI/AAAAAAAAPdA/e2XhWiUoY4Q/s1600-h/pek%20ting%208%20treasures%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="pek ting 8 treasures" border="0" alt="pek ting 8 treasures" src="http://lh6.ggpht.com/_LNaQuBlSf8Y/S7zZjzG-yWI/AAAAAAAAPdE/CIoraBBasQA/pek%20ting%208%20treasures_thumb%5B1%5D.jpg?imgmax=800" width="242" height="183" /></a><a href="http://lh3.ggpht.com/_LNaQuBlSf8Y/S7zZkuREYuI/AAAAAAAAPdI/8YoXFsP19tw/s1600-h/8%20treasures%20pek%20ting%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="8 treasures pek ting" border="0" alt="8 treasures pek ting" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S7zZloKR-8I/AAAAAAAAPdM/POXSZRcQErY/8%20treasures%20pek%20ting_thumb%5B1%5D.jpg?imgmax=800" width="242" height="183" /></a> </p> <p>A few of our friends here hail from <a href="http://en.wikipedia.org/wiki/Sarikei">Sarikei</a>, a town about 5 hours’ drive from Kuching. They are quite proud of their town, especially of some of their well-known food products such as <em>mee sua</em> noodles, Sarikei pineapples, and <em>kompia</em> bread. What really piqued our interest, though, was mention of the special “Sarikei chicken”.</p> <span class="fullpost"><a name="more"></a> <h3>Big and Bold</h3> <p>Our friend tells us that there are actually two types of Sarikei chicken – the <em>kampung</em> (village) chicken and the non-local chicken. Basically, the <em>kampung</em> chicken is descended from local chickens, is allowed to roam freely outside, and is slaughtered at 7 months, about 1 kg in weight. Since it is a free range it has a deeper color and flavor compared to factory farmed birds.</p> <p>The second type of chicken is not descended from local stock but instead imported as chicks. The farmers raise them in limited compounds on chicken feed for 3 months and then dry corn for 4 or more months until they reach between 2-3 kgs. The way these chickens are raised somehow causes the meat to become more tender while still having <strong>“free range” flavor</strong>.</p> <p>These chickens are not easy to come by, as they are raised on small family farms and sold mostly to people “in the know”. They aren’t cheap, either. The bird that we bought through our friend was about 2 kg and cost us <strong>a whopping 42 Ringgit</strong> (which works out to roughly USD $2.80 per pound)!</p> <h3 align="center">Sarikei Chicken</h3> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/S7ol6Mb3UKI/AAAAAAAAPaQ/-wpsKI2hqvs/s1600-h/sarikeichicken2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="sarikei chicken" border="0" alt="sarikei chicken" src="http://lh3.ggpht.com/_LNaQuBlSf8Y/S7ol7G283MI/AAAAAAAAPaU/jt6j3OfkBlk/sarikeichicken_thumb.jpg?imgmax=800" width="503" height="379" /></a> </p> <p>There are a few popular ways to cook a Sarikei chicken, but the best recipe happens to be one of the simplest: 8 Treasures Herbal Soup. The “8 Treasures” (“<em>bek ting</em>” in Hokkien, “<em>ba zheng</em>” in Mandarin) refers to the 8 different types of dried herbs that are used in this dish. Interestingly, they aren’t always the same 8 ingredients; they vary slightly depending on who assembles the packages.</p> <p>In this particular package, we have ginseng, angelica, sliced yam, Solomon’s Seal, clematis, gingko nuts, goji berries, and chinese dates. We placed the herbs (minus the fruit) into a large pot with a couple liters of water and brought it to a boil. We boiled the herbs for about half an hour to extract the flavor.</p> <h3 align="center">8 Treasures Herbal Soup</h3> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/S7ol8LCX2sI/AAAAAAAAPaY/sbdN8TSNN50/s1600-h/chineseherbs2.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="chinese herbs" border="0" alt="chinese herbs" src="http://lh5.ggpht.com/_LNaQuBlSf8Y/S7ol9FXybkI/AAAAAAAAPac/n06A7NzNIhQ/chineseherbs_thumb.jpg?imgmax=800" width="503" height="379" /></a> </p> <p>Then we added half the Sarikei chicken, cut into pieces. Covered the pot and reduced the heat to simmer. After about 45 minutes we added the fruits and simmered another 15 minutes.</p> <p><a href="http://lh4.ggpht.com/_LNaQuBlSf8Y/S7ol-aXofOI/AAAAAAAAPag/RuXWnX8d9wo/s1600-h/chickenherbalsoup2.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="chicken herbal soup" border="0" alt="chicken herbal soup" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S7ol_VE4dXI/AAAAAAAAPak/wdLdl4anzI0/chickenherbalsoup_thumb.jpg?imgmax=800" width="504" height="379" /></a> </p> <p>You could skim off the fat at this stage, or turn off the heat, let the pot cool and then keep it in the fridge overnight. The next day you can scoop off the congealed fat before reheating the soup. Serve in individual bowls. Some people take out the herbs but I don’t mind eating them as they’ve softened due to the boiling.</p> <h3 align="center">8 Treasures Sarikei Chicken Herbal Soup</h3> <p><a href="http://lh6.ggpht.com/_LNaQuBlSf8Y/S7omA6K89cI/AAAAAAAAPao/gki2zh3yWTg/s1600-h/sarikeichickenherbalsoup2.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="sarikei chicken herbal soup" border="0" alt="sarikei chicken herbal soup" src="http://lh4.ggpht.com/_LNaQuBlSf8Y/S7omBk2LkzI/AAAAAAAAPas/12GOBBH_SDI/sarikeichickenherbalsoup_thumb.jpg?imgmax=800" width="503" height="379" /></a></p> <p>The different herbs add different flavors to the soup. The ginseng of course adds an earthy bitterness while the nuts, dates and berries add a balancing sweetness to the soup. But the real star is the Sarikei chicken.</p> <p>You know that feeling that comes over you when you take that first sip of a really yummy, homemade chicken soup? That <strong>warm, comforting, “ahhhhh”-ffect </strong>that soothes your body and soul? This Sarikei chicken’s deep flavor intensifies that feeling two-fold. The <em>slurp-a-liciousness</em> is good to the last drop.</p> <p>Aloha, Nate</p> </span> Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.com7