Tuesday, October 31, 2006

PORK CURRY WITH DURIAN FLOWER


This is a derivative of Kari Kapitan, which is quite similar to the trusty Thai Red Curry Paste. The chillies are what that give the dish its color. No coloring of tumeric is used. You can use dried chillies as well to increase the heat.

Durian flower is in season, and I bought a bundle for RM1. You can just about use any vegetable you fancy. You can use any cut of meat, but remember different cuts have different cooking time.

I use one 400ml. can of coconut cream ('cos the fresh grated coconut has gone sour overnight), and also not wanting to waste any. It's a bit rich. You can use a smaller can.


SPICE BLEND


1 tbsp.Corriander Seed

1 tbsp.
White Peppercorn


  1. On a dry frying pan, toss the above combination over low fire.
  2. Shake the pan contionously to shift the spices.
  3. Once frangrant,, remove from heat.
  4. Blend or pound them to coarse powder. Set aside.







CURRY PASTE

10 Fresh Chillies

10 gm. Galangal

5 Stalks Lemongrass

6 Kaffir Lime Leaves

20 Shallots

10 gm. Belacan

1 Large Bombay/Spanish Onion






Blend/pound all the above ingredients into a paste. About 6 pieces of galangal the size of a quarter coin size and thickness is about the right amount. Ditto for Belacan. Use only the white part of the lemongrass.



In a heated pot, put in 4 tbsp. of oil. Fry the blended spice until frangrant


Put in the curry paste. Stir continously to prevent burning.


When the curry paste is amber in color, throw in the sliced pork. (I used "pearl" pork from the hind leg - it's like a ball of pearl embedded inside the leg)


Throughly coat the meat in the paste.


Put in the durian flower.


Stir in 1/4 amount of the coconut cream. Let the meat soak into the coconut cream.


Then add in enough water to cover the meat (1/2 - 1 cup). Cover and let it come to a boil.


Add in the rest of the coconut cream, stir, add salt or fish sauce to taste. Simmer for another 5 minutes before serving.

Monday, October 30, 2006

SPICY SPARE RIBS @ HONG KONG NOODLE HOUSE, JALAN PADUNGAN, KUCHING



It's not a good idea to have dinner here, if you want roast meat with your meal; chances are they'll all be sold out, and the only meat left hanging are a few Pak-Cham-Kai. Thus Hong Kong noodle is out of the question; ever heard of Pak-Cham-Kai Mein? I think not! You have to content yourself with the à la carte meal like I ordered. The spareribs have meat on them unlike the ones you get from the local butcher, which have more ribs than meat. The sauce is not overtly hot; has just slightly more heat than the normal sweet and sour sauce.

By all standards, the food here is good. This is the second outlet in town (1st. one is at Wisma Saberkas), and is the sibling of Li Garden Restaurant. Being a noodle house it's only natural one savors its roast meat/poultry with noodle. The noodle is those fine-thread Cantonese egg noodle. In this town, this type of noodle is not the norm; so if you're looking for a change from the normal kolo mee, this is the place.

Sunday, October 29, 2006

FILIPINO FOOD @ LUCKY PLAZA, SINGAPORE

Halo-Halo doesn't play on Xbox 360


Palitan


Vegetable Fried Bihon



Lucky Plaza, once a meeting point for Filipino migrant workers, has been turned into a Filipino Commercail hub. Pick up a couple scahets of
Sinigang soup mix. Was here in the afternoon, so settled for snack at the corner coffee shop on the 3rd. flloor. The Halo2 is like the ice kacang and the Palitan is sorta like the Nonya coconut covered gultinous rice cake.


Learnt that this place opens as early as 8:00 am. Came back the next morning before most shops commenced for business for its $2 breakfast package, which consisted of Bihon and a mug of coffee. After that popped over to Borders, opens at 9, for free browsing till 10, when other shops open. Then it's the same routine: walk till we plop.

Saturday, October 28, 2006

NATURAL NEW ZEALAND @ PARKWAY PARADE, SINGAPORE

Fruit Flo with Blueberries & Raspberries



Rainbow Ice Cream Waffle with Maple Syrup


On exiting the shopping mall, this tiny dairy franchise magnetic pull was too strong to resist. Tried one of its stores at Fox Studio before. The creamy yogurt was divine! A perfect ending before calling it a night.

TREATS @ PARKWAY PARADE, SINGAPORE

Beef Koay Teow Soup


Roast Duck Noodle



Wonton Soup


Gyoza


Supposed to go to Marina Square, but being some dumb tourists, ended up in Marina Bay. It was a blessing in disguise; got to see the cityscape thu' Esplanade Drive. For sure, we were taken for a ride by the taxi driver! However, the shopping was good in terms of hits (meaning wallet getting thinner), and food was just a passing thing.


C.M.K. RESTAURANT @ LITTLE INDIA, SINGAPORE

Chicken Masala


Squid Curry


Batter Fried Lady's Finger


This meal costs S$13 inclusive of 2 plain rice and one Briyani, plus 3 drinks. Another mistake? I think so! It’s half of what we paid for this morning’s breakfast.

This place is across the street from Mustafa Center; one humongous haberdashery of a store. 'Haberdashery' might not be the right word to describe the place, but it has a dash of everything. I've got my food processor $10 cheaper than anywhere. If anyone accuses Singapore of sidelining its minority, this is one showcase that will silence its critics.


RICE ROLL & PORRIDGE @ KILLINEY ROAD, SINGAPORE

Otak Cheong Fun (Spicy Fish Paste Rice Roll)


After a couple of days of disappointing early breakfast, finally asked the hotel staff on where to have decent meals around where we stayed. Killiney Road was suggested. It was a short walk from where we were. The first row of old shop houses after the post office has an array of coffee shops. The first few ones serve the old-fashion toast and egg, but the last one of the block seem different, and it wasn't that pack then.

True to its name, it specializes in 2 dishes only, with variations thrown in the works. The oddest is its durian cheong fun; you heard right, Durian! Not wanting to spoil the start of the day, opted the next oddity.... spicy otak. Its Cantonese porridge is cooked in a vat with a large paddle. All its preparation can be seen in its open kitchen concept.



Frog Leg Porridge


The glutinous rice balls soup is not something you find in Kuching everyday except on its festive day. This is something refreshing!



Sesame Seed Glutinous Rice Balls Peanut Soup


Friday, October 27, 2006

FOODCHAIN @ ORCHARD ROAD

Beef Koay Teow Soup

Claypot Rice

Fried Beef Rice


This is one of the smaller food courts along the shopping strip and it's under renovation too… certainly at the bottom of the food chain. As can be discerned, it's ordinary fodder after a whole day of walking and before hitting the sack. This is on the less glitzy end of Orchard Road, opposite Somerset station.

MOS BURGER @ NGEE ANN CITY, SINGAPORE

Beef Slices on Rice Patties

Beef Patty on Rice Patties

Beef Patty on Rice Patties

Red Beans Souffle


Looks like a plug for the Japanese Burger joint, ain't it? Just savoring grubs that are not available in Kuching. The rice cake patties are a nice change to the normal buns. The soufflé is great except the serving is a bit too tiny. Speaking of dessert, downed a couple milkshakes at McD's. The ones in Kuching stink.... What's a McD without milkshake? Bit of a bummer!

BAKSO @ PEOPLE'S PARK, SINGAPORE

Mee Pok (Flat Noodle) Bakso


Being early birds, arrive here as the stalls were opeing up. Had to settle for whatever was ready. These were different from the Indonesian Bakso, which is meatball, I had before. In fact they were not even meatballs but fishballs with too much flour mixture.


Koay Teow (Rice Noodle) Bakso Soup

Thursday, October 26, 2006

VILA'GE RESTAURANT@ THE HEREEN @ ORCHARD ROAD, SINGAPORE

Pork Sausage with Rosti


I was treated to this pig-out. Unfortunately, a plate is all I could stuff myself (couldn't even finish the rosti). This is a western food court having different islands for each specialty, and the food is cooked in front of you as you order. There were stews, BBQ steaks, pasta, baked rice, salad and such. It operates on a chit system, whereby your order is coded onto a form and the final tabulation is done when you exit through the cashier. Loss of form costs you $100. If your tab is over $100, I'd advise you to conveniently loose the form.


Chicken Sausage with Rosti and Egg

KOPITIAM @ PLAZA SINGAPURA, SINGAPORE

Loh Ark (Braised Duck) Rice


These are some of the food sampled while I was away. Nothing pre-planned.... like the song says: "Wherever I lay my hat, that's my home." This is the food court in the upper reaches of the shopping mall. Below are food from the Korean section.


Beef Udon



Fried Beef with Rice


On the last day, popped back for lunch, and bought some cheap Japanese cooking condiments from Daiso ($2 shop).


Cantonese Roast Duck


Sour Sop Ice

Wednesday, October 25, 2006

SAMBAL WINGED BEAN


The only difficult about this dish is frying the dried shrimp paste, and not getting it burnt. The Wing Beans can be eaten raw if you prefer.


INGREDIENTS


150 gm. Winged Beans
2 Red Chilli

20 gm.Dried Shrimps
2 Cloves Garlic (thinly sliced)
Sunflower/Soy Bean Oil
Sugar & Salt


METHOD
  1. Snap off both ends of the beans. Cut in half vertically. Set aside.
  2. Blend all the ingredients except sugar and salt.
  3. Add 6 tbsp. of oil to the pot and fry the blended ingredients over low fire. Add more oil if necessary.
  4. Add sugar and salt to taste. Fry until it's amber in color.
  5. In a wok, add enough oil to cover the beans. When the oil is hot, oil-blanch the beans for about 10 seconds or so. Soak off excess oil with paper towel. Finally topped the sambal on the beans and serve.



Saturday, October 21, 2006

FISHBALL SOUP @ LAU-YA KHENG, CARPENTER STREET, KUCHING



This is Teochew Fishball soup; it's an ala-Yong-Taufoo of sort. Apart from the fishballs, there are stuffed beancurd (plain and deep-fried) and deep-fried meatballs as well. There used to be shrimpballs too, but the escalating cost has forced the item off the menu. This clear soup dish has a dollop of Tanghoon (vermicelli) in it. It is accompanied by a vinegarette ground chilli condiment.


This is the same stall that sells the pork satay. This item lasts longer than the satay; usually finishes around 4 pm. thereafter. One can purchase raw fishballs and such from their lodging at upper China Street, which is farther up the street.

ABOUT THIS BLOG

As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!

BAG OF TRICKS

  © Blogger template Webnolia by Ourblogtemplates.com 2009

Back to TOP