Pandan Leaf Chicken

Friday, 18 February 2011

Whenever I see pandan leaf chicken, I'd remember the lunch I had with my Australian boss in a Thai restaurant in Melbourne. That was a long time ago, when Australians probably weren't as familiar with Thai food as they are now.

One of the dishes we had was pandan leaf chicken and, as I chatted away, Boss did something that I still remember now. He picked up a piece of fried chicken, unwrapped it, and put the entire pandan leaf in his mouth – no chicken, just the stiff, wiry leaf!

My eyes widened in horror and my mind went, 'WHOA! WHOA! YOU ARE NOT SUPPOSED TO DO THAT!'

Dry-Fried Bitter Gourd (干扁苦瓜)

Wednesday, 16 February 2011

There're two types of bitter gourd in my neck of the woods: big and small.

I think some health freaks enthusiasts buy the small ones to make juice?

Ewww . . . . They look really bitter – the gourds, not the fr . . . Sorry, health enthusiasts.

Salt-Grilled Salmon Head

Sunday, 13 February 2011

I have a great solution for people who don't eat fish heads because they don't like the eyes staring at them.

Eat the eyes first, then there's nothing to stare with!

When I made my very helpful suggestion to an ang moh friend who didn't like ocular animal parts, he thought I was kidding.

Steamed Pork Ribs with Pickled Plums

Thursday, 10 February 2011

Ribs again, after the last post on coffee pork ribs? Well, that's all I have in the fridge.

The last time I shopped was more than a week ago, before Chinese New Year. I tried to stock up last Sunday but there wasn't anything fresh at all.

The market and supermart were all clearing their leftovers from before the holidays. I'm guessing they'd be clearing their old stocks till this weekend, so I'm following suit. No one's fobbing off stale stuff on me!

Coffee Pork Ribs

Monday, 7 February 2011

I love food that's slightly bitter, like  bitter gourd and bitter chocolate, and anything made with coffee such as coffee cheesecake and coffee candy.

Pork ribs deep-fried and coated with coffee?

Yes, please!

Making coffee pork ribs isn't difficult. The only tricky part is deep-frying the ribs so that the batter is crisp but the meat is still juicy. But it's nothing that can't be nailed after practising a few times.

Nyonya Achar

Sunday, 9 January 2011

I learnt how to make achar from my landlady's maid who, when she came and cleaned my place every week, occasionally left me little gifts in the fridge.

I'm usually too shy (yes, really!) to ask anyone for recipes but I liked her achar so much that I did. She not only wrote it down for me but also – bless her! – brought all the ingredients to my place and showed me how.

Steamed Garlic Prawns (蒜泥蝦)

Saturday, 4 December 2010

Prawns make me happy.

Nope, it's not because I'm a glutton, which I am. Nor is it because I love prawns, which I do.

It's because prawns are chock-a-block full of vitamin B12, iron, tryptophan, vitamin D, protein and omega 3 fatty acids, which are all essential for keeping depression at bay.