Thursday, April 26, 2007

Stir Fry Beef With Green Chilies and Pepper

This is a dish that takes that classic stir fry beef with green pepper and modifies it by adding some fiery green chilies. It only takes two steps(Well, big ones).

First, marinate the beef slices (~5mm thick) with soy sauce and corn flour for 30 mins. Deep fry them and keep them for later.

Then, fry some chopped ginger (1/4 thumb size), garlics and onions for 1-2 mins. Add in sliced peppers, chilies, baby corns and chopped spring onions. continue to stir fry for a while. For the flavour, soya sauce, ketchup, and caramelised thick soya sauce (oyster sauce could have been ideal, but I ran out of it).

Stir fry for 2-3 mins, and add in the fried beef slices. Continue stir fry for 2 mins and it is ready to serve.

It went well with rice. It was also good with noodles for the next day, and the day afterwards :)

It didn't taste hot as what I would have expected it to me. It was more sweet than hot. Well, this was fixed with a little bit of this insanely hot powder.


Saturday, April 21, 2007

English mustard sesame seeds pan fried salmon

This is a modified version of Gordan Ramsay's Sesame-crusted tuna with watercress salad recipe. Instead of tuna, I was using salmon (It had special promotion), and good old english mustard as a replacement for wasabi.

First, marinate the salmon with soya sauce, and cover it with mustard.

Coat it with sesame seed, and pan fried it.

Once it is done, served with roasted potatoes, veg, etc just to make it a healthy meal.

Note: It didn't have strong mustard taste as I would expect it should have.

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Wednesday, April 18, 2007

Lunch Quickie

I have been swarmed with work lately and this game has made it worse.

In order to save time and avoid eating the same crappy food served in the office canteen, I decided to make my own sandwich. Here is the list of ingredient I use:

  • Fresh Ciabatta

  • Chorizo

  • Wild Rocket

  • Long Red Pepper (I forgot what is it called)

Grill chorizo, and the long red pepper.

Afterwards, toast the ciabatta with the grill, and put everything together.

The whole process took around 20 mins. This was done while listening to my colleague gossiping about office news :).

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Thursday, April 12, 2007

Level of surveillance in malaysia

From this article:

Police and the Home Office are planning a significant upgrade of the CCTV network in a move that will deepen concern about a lurch towards a "surveillance society''. .... Simon Davies, the director of Privacy International, said: "Surveillance in Britain has now reached a level equivalent to Russia and Malaysia. If something is not done soon to reverse this trend privacy will be extinct within a decade."

Huh? When did that happen? Have I really been away from home that long?

Mata Gelap: "Hah!! I spy someone who din flush jamban after use!.. Summore squat on bowl like apek in kopitiam like that.."

Credits: toilet photo ripped off from here

Wednesday, April 04, 2007

Black pepper honey glazed grilled rib

If you haven't eaten any proper food for days, this might be the one you are looking for. The preparation is darn easy. First get yourself a decent size rack of rib, marinate it with a mixture of crushed black pepper, salt and a little bit of smoked paprika for one hour.

Grill the marinated rib with low heat (130 celsius) first. The idea is to cook the rib thoroughly. You will have to flip the rib from time to time.

After it is cooked, glaze the rib with honey. Grill the rib with high heat (200 celsius). Flip it and repeat the same process. Note that honey gets burnt easily with high heat.

Once it is done, take it out from the grill. Let it rest for 5 mins. Served it with chips and lettuce(optional, I put it in to make the meal a little bit "healthier"). Oh ya, it goes well with an ice cold beer too.

A little too late for thanksgiving

Here's me sharing my roast turkey dish from a while back. Got the turkey real cheap from Sainsbury's. Pre-marinated too :)

Cooked it as stated on the packaging. Since the turkey was slow roasted, lots of juice got accumulated at the bottom of the pan. Saved the juice and made my own pour over sauce to kick things up a notch.

For the sauce, I caramelised some onions (i.e. fried on low heat till the onions became soft and sweet), then increased the heat and poured in the juice from the turkey. When the juice has been reduced to about half, added in some soy sauce, pepper, and dried herbs. Wala! The sauce is done.

Served sliced turkey on a bed of salad, and drizzled on the sauce liberally. This was the first time I really enjoyed eating turkey :)

Tuesday, April 03, 2007

Plan while you cook

It's been a while since I had a plan while you cook sessions. Had some free time over the weekends, so I decided to give it a go, just for fun.

The "game" goes like this:
1) Pick at random what's in the fridge.
2) Start preparing and cooking without thinking about the end results.
3) Keep throwing in ingredients till the dish resembles some edible. (things can easily get out of hand. tee hee.)

Here's what I started off with. Onions, ginger, spring onions, a green apple, a tomato, green pepper.

And the result? Apple chicken curry!!

Yeah. It was quite oily. Had to spoon much of it out before eating.

The problem with a Plan While You Cook session is that I can't really remember what went it, which means I can't recreate (or blog about) it if it does turn out nice, and it did!

(of the many ingredients that went it, I can roughly recally using curry powder, chilly paste, turmeric powder, cinnamon powder, eerrr.. and other stuff)

Examples of previous Plan While You Cook sessions where I was sane enough to take notes of ingredients would include Chocolate Chilly Salmon, Crab Celery, CurryDog, and Maggie Murtabak.

Sunday, April 01, 2007

Duck tongue anyone?

Had dinner with yengs and chuan at the Oriental City food court a couple of weekends ago, and chuan and I got crazy and bought this for yengs while he wasn't watching -- Duck Tongue served as a cold dish from the dim sum stall.

The lady at the counter seemed please to finally get rid of the dish (which has been sitting in the fridge for God knows how long).

Here's yengs licking the tongue licking his tongue licking the tongue licking ...

Chuan used it as an extension to his own to pre-taste everything.

Did you know that duck tongue got bone wan ah???

How did it taste like? Ok ok oni lah. Not bad, but nothing special. The texture was intersting, like chewing on skin wrapped around ligament. Crunchy, like kacang. None of use were eager for seconds.

Go Frozen (Part 3)

(this is a follow up on part 1 and part 2)

Another fast dish I used to cook as a student -- chai pui (vege rice). Something like wa tan hor, but with rice.

Using the same method of defrosting the chicken (chucked into boiling water with some onions, and brewed for a while), the chicken is then deboned and the meat chucked back into the chicken water broth. If the chicken was particularly fatty, you'd have some scum floating on the surface. Spoon it out (and feed it to someone you hate).

Add in some vege, and let it brew a while more. If the chicken has been cooked long enough, the broth would be tasting mighty good by now. Just add in some salt and pepper to taste.

Let it reduce a little, then add in an egg and stir gently to get streaks. Thicken with corn flour if you so desire, and serve over hot rice.

Serve with the standard cili padi, garlic, kicap dip.

For the health conscious, did I mention that not a drop of oil was used? Furthermore, much of the fat from the chicken could be spooned out from the surface of the broth