What’s there not to like? Crispy whole battered chicken thigh, checked. Fried egg, checked. Sweet sambal and caramelised onions, checked. Fresh crunchy cucumbers, checked. We love nasi lemak, and we love burgers too so macdonalds did great by combining the two.
Today I made arabic rice. If the lemon rice was a tad salty, this rice was a tad bland. Man, how I loathe salting. It’s so hard to get it right!
Overall, I think I did fairly OK with this dish. Will make it again, smoked next time. 👩🏽🍳
On Saturday I invited famuly over and made some form of lemon rice…but not quite.
I wanted to follow Chef Wan’s recipe but as usual, didn’t follow to the T. So, no, I didn’t add any lemon juice nor mint but I added the zest of a lemon and saffron. The colour was perfectly golden, but alas, I was slightly enthusiastic in shaking the salt bottle and hence the rice was slightly salty.
The other sides I made was my rosemary garlic wings, capsicum in olive oil and The Girl made her tzatziki sauce.
Each time I finish watching a Korean drama series, I go into Korean mode. Lots of Malays are infatuated with Korean culture, especially the food, so it’s actually easy to get halal Korean food in Singapore.
However, I felt this burning desire to eat Korean for lunch at work. And so, I whipped some Kimchi Fried Rice, using brown rice. I think it’s healthier.
Anyway, it is so easy to make. Being Asian, frying rice is a snitch. All I used were simple ingredients, and for the protein, stole some air-fried chicken from The Son’s plate, cut them up and added them into the rice.
And now as I am typing this, I am happily chewing on my fried rice. Talk about productivity and efficiency!
When we were in Texas a few years ago, the Man introduced us to this brand of coating for frying fish. And when we were in KLCC< we saw this same brand sold at the Cold Storage. So one day, I decided to fry some fish for the family. The Boy loves it. I think it goes well in sandwiches. Looks like if ever we go to KL again, I’ll be buying a few more packets home!
After my trip to Bandung and having tried Nasi Uduk for the fiest time, I decided I’d make the dish at home. Many people have said Nasi Uduk isnthe Indonesian version of Nasi Lemak. Partially so. While the condiments may more or less be the same, the taste is not. While Nasi Lemak rice is fragrant from the use of coconut and pandan leaves, Nasi Uduk’s rice is fragrant from the spices used. In any case, I love both Nasi Lemak and Nasi Uduk and reckon when I do retire one day, will be making both often as family dishes.
In the meantime, make the sambal tumis and fry the tempe, tahu and chicken.
And then assemble all nicely together! In Indonesia, nasi uduk is also served with sambal kacang, peanut sauce.
Last night after days of esting Indonesian food, I thought I’d change it up a bit and make inaro for breakfast.
The tofu pouches were ready made ones. So all I had to do was mix Japanese cooked rice with the sushi vinegar. But I also added sesame seeds – black and white- into the mix. For the inari toppings I had two types of tuna, one with mayo and the other spicy. One I added sweet peas on top.
A good healthy and filling dinner.
I don’t make great soft boiled eggs. My favourite go to place is Ya Kun kaya toast. And usually when I order this set, it comes with toast. In between the thin crispy toasts will be a layer of aromatic kaya (coconug jam) and a thick slab of SCS butter.
But one particular Sunday, the Hub and I tried something new. Instead of the usual toasts, we ordered the steamed bread. It was delicious! Super hot and super duper soft. Mmmmm….
Many foreigners find this dish super unusual but for many of us locals, this is comfort food regardless of race and religion.
After so many many many many years, I finally got my Kitchen Aid stand mixer.
So my friend dropped by and we decided to test out the mixer. I had no butter, no flour and the cream cheese in the fridge had long expired. So what to do with plenty of eggs and sugar? Make meringues!
The mixer was beautiful! My egg whites turned to clouds in record time. We divided the mixture into three bowls. One was mixed with vanilla essence and chocolate chips. The second one was simply pink food colouring. And the third was lemon oil and yellow coloring. In an extremely low temperature oven, we baked it for hours! My friend couldn’t wait so the next day, I gave her two jars of them. The best were the lemon meringues!
I am going to experiment with merouand flavours soon because I think they make for very pretty gifts. 🙂