"Yong" basically means "stuffed" and I have blogged about this before here. One of my favourite dishes.
Showing posts with label Edible. Show all posts
Showing posts with label Edible. Show all posts
Saturday, January 13, 2018
Saturday, January 28, 2017
Crispy
If you like anything salted egg, this is a must-try. This is sold as an expensive snack from Singapore and it retails at S$15 a pack. That's about USD11 or approx RM50. The bite-sized crispy fish skins are generously coated with salted egg. Crunchy and really yummy.
Saturday, November 05, 2016
Cucumber soup
I have never thought to boil cucumber soup until my mum taught me to, just recently. It boils the same way as old cucumber soup, just minus the old cucumber and dried cuttlefish.
Cucumber is known to be a cooling vegetable but once you add meat with it (in this case, the soup), it becomes soothing and nourishing (yun).
Soup base:
Pork ribs or pork bones
Ingredients:
2 cucumbers, deskinned and deseeded
a handful of goji seeds (gei ji)
a handful of red dates a few pieces of yuk chuk (Solomon's Seal Rhizome)
salt to taste
Optional: 1-2 pieces of dried oyster
Boil for 3 hours and wala!
Cucumber is known to be a cooling vegetable but once you add meat with it (in this case, the soup), it becomes soothing and nourishing (yun).
Soup base:
Pork ribs or pork bones
Ingredients:
2 cucumbers, deskinned and deseeded
a handful of goji seeds (gei ji)
a handful of red dates a few pieces of yuk chuk (Solomon's Seal Rhizome)
salt to taste
Optional: 1-2 pieces of dried oyster
Boil for 3 hours and wala!
Sunday, August 21, 2016
Bird's nest
I am talking about edible bird's nest made from swiftlets' solidified saliva, which are then harvested for human consumption. There are 2 types of nests. Cave nests (natural environment) or cultivated nests (usually in dark, high ceiling buildings). I won't go into details on bird's nest. One can just google and there is an abundance of information on its history, what they are, its nutritional benefits etc.
As far as I am concerned, I'm not a big fan of bird's nest only because I am allergic to it. They are complex protein after all. It's been YEARS since I had them after a bad allergic reaction from having consumed them last. However, I read somewhere that cave nests are more pure with less allergic reactions as compared to home cultivated ones.
My post today is to document the day I have decided to give cave bird's nest another try.
2) Here is the approximate size on my palm.
4) And then I add about 2 bowls of water into the slow cooker, some rock sugar and boil the nests for 4 hours (on high)
5) Tada! Let cool, fill into glass jars and refrigerate. I had a small bowl of warm serving that night itself and waited for an allergic reaction. Ha!
But it was all good and I had a jar every night for the next 3 nights. Looks like I can consume cave nests after all! What a yay to end 2016 with!
As far as I am concerned, I'm not a big fan of bird's nest only because I am allergic to it. They are complex protein after all. It's been YEARS since I had them after a bad allergic reaction from having consumed them last. However, I read somewhere that cave nests are more pure with less allergic reactions as compared to home cultivated ones.
My post today is to document the day I have decided to give cave bird's nest another try.
1) Here is how thick a piece is.
2) Here is the approximate size on my palm.
3) I soak 2 pieces in water for a couple of hours until it softens.
4) And then I add about 2 bowls of water into the slow cooker, some rock sugar and boil the nests for 4 hours (on high)
5) Tada! Let cool, fill into glass jars and refrigerate. I had a small bowl of warm serving that night itself and waited for an allergic reaction. Ha!
But it was all good and I had a jar every night for the next 3 nights. Looks like I can consume cave nests after all! What a yay to end 2016 with!
Sunday, July 10, 2016
Chicken rice
It will have to be one of my favourites.
The rice is cooked with chicken stock, some pieces of ginger and its flavour is just smooth and rich on the buds. I love it. I especially like to eat it with a piece of chicken liver. Much like foie gras except that it's not in pate form and it's definitely budget.
Chicken rice. Eat with some sweetish soy dressing, some lightly limed chilli mix and go BURPPPP!!
Wonderful!
The rice is cooked with chicken stock, some pieces of ginger and its flavour is just smooth and rich on the buds. I love it. I especially like to eat it with a piece of chicken liver. Much like foie gras except that it's not in pate form and it's definitely budget.
Chicken rice. Eat with some sweetish soy dressing, some lightly limed chilli mix and go BURPPPP!!
Wonderful!
Saturday, April 02, 2016
Yong
"Yong" basically means "stuffed". This cuisine is famously known as "yong tau fu" which basically means a piece of tofu stuffed with ground meat mixture or fish paste. For me, my favourite is the yong ngai kua (stuffed egg plant) and yong foo kua (stuffed bitter gourd). Can be eaten plain fried with a dip or boiled served in soup. I like it cooked in all ways. And since I didn't stuff any tofu, I have decided not to name this post "yong tau fu".
My version of my favourite yong in fish paste, plain fried for lunch today.
Friday, October 23, 2015
Tart and bun
I finally had the chance to try the most-talked-about, longest queue, most crowded Hong Kong famous dimsum chain :: Tim Ho Wan. I waited for months for the hype to die down so that I will have a table and no long queue. All that just to try their most famous baked charsiew (BBQ pork) bun which normally would be steamed in any dimsum shops and while I was at that, I can never resist egg tarts.
Verdict? Well, delicious but nothing so great that can make me fly without wings.
Monday, June 29, 2015
Instant noodles
Tuesday, June 26, 2012
Monday, March 28, 2011
Sweet & Sour Pork
It seems that I've kinda turned this blog into a "sort-of" food blog, eh? Actually it wasn't my intention but since I like cooking, I just thought of sharing some pics of the food I've cooked over the weekend. :)
Sweet & sour pork or better known as koo lou yoke in cantonese, is one of my absolute favourite dishes and it is a must-know-how for me. Of course, I also like sweet & sour pork ribs (or pai kuat wong) but that will be for another day. :
Sweet & sour pork or better known as koo lou yoke in cantonese, is one of my absolute favourite dishes and it is a must-know-how for me. Of course, I also like sweet & sour pork ribs (or pai kuat wong) but that will be for another day. :
(click to enlarge for instructions)
Monday, March 07, 2011
Fish & Potato Pie
So I had some time to take photos of what I was cooking over the weekend. Why not post it up, I thought ... Makes a good recipe note-to-self in the future if I ever forget my how-tos. :)
I was at the market on a Saturday as usual, stocking up on dry ingredients like potatoes, onions, garlic and the like. And then, I walked past the fishmonger and saw some fresh looking fishies staring back at me. Hmmm, why not? I detoured and stopped at my regular. I pointed at a small but fleshy, thick piece of grouper and asked for it to be weighed. Wow, RM18 for a piece of fresh fish? *shrug* That's why they don't come frozen...
So I continued on with my marketing, not knowing exactly what I wanted to do with that piece of fish yet until I get home and dig into my fridge to see what other accompaniments there is.
Ahhh, I had cheese, I had an unopened box of cream, I had some frozen prawns and squids - I immediately thought "western" and "seafood in white sauce". I checked my larder and found pastas of all sorts and cans of tomato puree and thought "marinara". So what did I want to do? No fret, let's deal with the fish first and thaw the prawns and squid, I thought.
So the silly fishmonger forgotten to de-skin my piece of fish as I have instructed. Looks like I'd have to do it myself now. What a bother! Here's how:
1) Bring some water to a boil
I was at the market on a Saturday as usual, stocking up on dry ingredients like potatoes, onions, garlic and the like. And then, I walked past the fishmonger and saw some fresh looking fishies staring back at me. Hmmm, why not? I detoured and stopped at my regular. I pointed at a small but fleshy, thick piece of grouper and asked for it to be weighed. Wow, RM18 for a piece of fresh fish? *shrug* That's why they don't come frozen...
So I continued on with my marketing, not knowing exactly what I wanted to do with that piece of fish yet until I get home and dig into my fridge to see what other accompaniments there is.
Ahhh, I had cheese, I had an unopened box of cream, I had some frozen prawns and squids - I immediately thought "western" and "seafood in white sauce". I checked my larder and found pastas of all sorts and cans of tomato puree and thought "marinara". So what did I want to do? No fret, let's deal with the fish first and thaw the prawns and squid, I thought.
So the silly fishmonger forgotten to de-skin my piece of fish as I have instructed. Looks like I'd have to do it myself now. What a bother! Here's how:
1) Bring some water to a boil
2) Boil the fish, de-bone, de-skin and leave it aside
3) Keep the fish stock for later use
9) Put cooked contents into a casserole
At this point, I was just too lazy to make a pasta dish. Fish and potato pie it will be, I thought truimphantly! Just perfect to serve 2. :)
4) Melt a piece of butter and put in sliced onions
4) Melt a piece of butter and put in sliced onions
5) 2 tablespoons of cream from my box and add fish stock
6) Put in the fish meat, salt and pepper to taste
7) Since I had leftover prawns, I put it in too. I will keep the squid for some other dishes
8) Lastly, add some chopped parsley. You can't cook seafood without lemon or parsley
Note: Boil potatoes already :)
9) Put cooked contents into a casserole
10) Mash potatoes with a small knob of butter and no salt. Spread it on top of the casserole
11) Place 3 slices of cheddar cheese on top of potatoes (this will add that cheesy saltiness to the otherwise bland potatoes)
12) Melt the cheese in a pre-heated oven of 200deg for about 6 mins (or microwave at one and a half mins if you can't wait that long)
13) Serve!
I served my fish and potato pie with simply blanched brocolli florets. It was all wiped clean. Burrrpppp! :)
Wednesday, October 13, 2010
Chicken Pot Pies
I baked Chicken (Pot) Pies again last weekend but for the first time, I took some photos... I would have just named them Chicken Pies but since I've got mini pots this time, I named it (Pot) Pies. :)
I have been searching high and low for ramekins but couldn't find any. For the longest time, I've been baking chicken pies in my muffin tray but last month, I got 8 ramekins for my birthday. Wonderful! Put them to use, I did!
No, I didn't make the pastry from scratch, are you crazy? Hehe! I bought them frozen from a local supermarket.
So my oven can only fit 4 ramekins at a time (but 6 in a muffin tray). I very much prefer ramekins because firstly, I don't need to lay pastry at the bottom and secondly, the serving's larger (the filling, I mean).
It was delicious, like the ones you get at cafes (like Dome pies). BURPPPPP!!!
I have been searching high and low for ramekins but couldn't find any. For the longest time, I've been baking chicken pies in my muffin tray but last month, I got 8 ramekins for my birthday. Wonderful! Put them to use, I did!
No, I didn't make the pastry from scratch, are you crazy? Hehe! I bought them frozen from a local supermarket.
So my oven can only fit 4 ramekins at a time (but 6 in a muffin tray). I very much prefer ramekins because firstly, I don't need to lay pastry at the bottom and secondly, the serving's larger (the filling, I mean).
It was delicious, like the ones you get at cafes (like Dome pies). BURPPPPP!!!
Monday, August 23, 2010
Ginger Chicken
This is one of my favourite(st) dishes. And when it's your favourite, chances are, you know how to cook it! :) It's really a very simple dish, you'll see...
Ingredients:
Ginger (sliced, then halved - up to you)
Garlic (crushed, then chopped - up to you)
Chicken (in pieces)
Seasoning: Sesame oil, oyster sauce, dark soy sauce
Step 1:
Heat up 1 tablespoon of sesame oil mixed with normal cooking oil and put in ginger slices. Fry till fragrant
Step 2:
Put in the chicken pieces and chopped garlic. Let the meat sear for a while
Step 3:
Stir the chicken a little till you see that it's no longer raw-looking (like it's cooked, but actually it's not), but you know it's time to put in the oyster sauce. Go round twice.
Step 4:
Add a cup of water, mix well and let the chicken simmer for about 10 minutes
Step 5:
Finally, when the sauce has thickened, the meat cooked, it's time to put the dark soy sauce. If you like it darker, feel free to go round a few times. I like it just nice. About half a tablespoon is a good colour for me
Time for dinner. Let's eat. Amen!
Ingredients:
Ginger (sliced, then halved - up to you)
Garlic (crushed, then chopped - up to you)
Chicken (in pieces)
Seasoning: Sesame oil, oyster sauce, dark soy sauce
Step 1:
Heat up 1 tablespoon of sesame oil mixed with normal cooking oil and put in ginger slices. Fry till fragrant
Step 2:
Put in the chicken pieces and chopped garlic. Let the meat sear for a while
Step 3:
Stir the chicken a little till you see that it's no longer raw-looking (like it's cooked, but actually it's not), but you know it's time to put in the oyster sauce. Go round twice.
Step 4:
Add a cup of water, mix well and let the chicken simmer for about 10 minutes
Step 5:
Finally, when the sauce has thickened, the meat cooked, it's time to put the dark soy sauce. If you like it darker, feel free to go round a few times. I like it just nice. About half a tablespoon is a good colour for me
Time for dinner. Let's eat. Amen!
Wednesday, August 11, 2010
Supposedly GCB
I am usually not a McDonald's (fast food) fan but if I were to McDonald's, I would order a fillet O' fish meal and change Coke for Milo. However, today, for some alien reason, I swiftly changed my order from fish to the new GCB just as the cashier was about to confirm the order.
Now, GCB is supposedly this new burger that was supposedly "launched" to grace the Ramadhan (fasting) month, supposedly a great burger to "buka puasa" (break fast) because it comprises of supposedly 2 pieces of grilled chicken thigh pieces with supposedly layered char-grilled sauce and supposedly topped with crunchy lettuce.
.
.
.
.
.
(excuse the blurry pics. Taken with my iPhone and as you all know, the "i" is not a good camera substitute)
The supposedly GCB packaging
I was about to bite into the burger (like how you would sink your teeth into a burger) when, for some alien reason, I have decided to just lift the bun to take a peek at the chicken pieces...
.
.
.
.
.
What's that teriyaki-glazed surface?
.
.
.
.
.
Yikes! Fatty chicken skin! No, no, no, I don't want to see chicken skin in my burger. Not one but TWO skins (since there were 2 pieces of chicken)! But no big deal, I guess. Removed I did plus scraping out all those fat bits.
Took a bite and oh no! It's peppery. Gee, it's black pepper taste. I kinda hate black pepper in burgers (I've never wanted to buy Prosperity burgers during CNY) and I kinda hate black pepper in fried chickens (I've never wanted to try Crispy Black Pepper KFC). No where in their McDonald's advertisement did they state "black pepper" in their GCB.
Sigh. At this point, I've lost all appetite and decided to eat the bun, the chicken and the lettuce separately, just to make sure I know what I'm putting into my mouth. The chargrilled sauce they claimed? It's mayo with LOTSA black pepper in it. Chargrill my ass.
I just ate one piece of skinless chicken, had a couple of wilted lettuce and happy with my milo.
That's it! Fillet O Fish from now on. GCB=Gross Chicken Burger
Now, GCB is supposedly this new burger that was supposedly "launched" to grace the Ramadhan (fasting) month, supposedly a great burger to "buka puasa" (break fast) because it comprises of supposedly 2 pieces of grilled chicken thigh pieces with supposedly layered char-grilled sauce and supposedly topped with crunchy lettuce.
.
.
.
.
.
(excuse the blurry pics. Taken with my iPhone and as you all know, the "i" is not a good camera substitute)
The supposedly GCB packaging
I was about to bite into the burger (like how you would sink your teeth into a burger) when, for some alien reason, I have decided to just lift the bun to take a peek at the chicken pieces...
.
.
.
.
.
What's that teriyaki-glazed surface?
.
.
.
.
.
Yikes! Fatty chicken skin! No, no, no, I don't want to see chicken skin in my burger. Not one but TWO skins (since there were 2 pieces of chicken)! But no big deal, I guess. Removed I did plus scraping out all those fat bits.
Took a bite and oh no! It's peppery. Gee, it's black pepper taste. I kinda hate black pepper in burgers (I've never wanted to buy Prosperity burgers during CNY) and I kinda hate black pepper in fried chickens (I've never wanted to try Crispy Black Pepper KFC). No where in their McDonald's advertisement did they state "black pepper" in their GCB.
Sigh. At this point, I've lost all appetite and decided to eat the bun, the chicken and the lettuce separately, just to make sure I know what I'm putting into my mouth. The chargrilled sauce they claimed? It's mayo with LOTSA black pepper in it. Chargrill my ass.
I just ate one piece of skinless chicken, had a couple of wilted lettuce and happy with my milo.
That's it! Fillet O Fish from now on. GCB=Gross Chicken Burger
Tuesday, August 25, 2009
Mini Chocolate Mousse
I had some time last weekend and I attempted to bake some mini chocolate mousse cakes.
You'll need your ingredients, of course!
1) Believe it or not, 5 whole eggs and 5 yolks (that's 10!)
2) As-much-as-you-like dark ready-to-eat chocolate bars (roughly chopped)
3) 200gm unsalted butter
4) 115gm castor sugar (I substituted with brown sugar)
5) 75gm all-purpose flour (sieved)
6) 50gm cocoa powder (sieved)
7) An oiled muffin baking tray
8) A mixing bowl and a mixing spoon :)
1) Beat eggs and sugar
2) Melt the butter and chopped chocolate over a hot water bath and then let it cool
1) Mix the egg into the chocolate mixture. Stir constantly
2) Fold in flour, fold in cocoa powder. Mix well
3) Spoon mixture into buttered muffin tray
4) Into the oven it goes for 8-10 minutes in a pre-heated oven of 180deg
To remove from muffin tray, turn it upside down onto another tray. Stand to cool. Make another batch.
The ingredients are enough to make 12 mini chocolate mousse cakes
Tada! Warm, soft and gooey in the inside. Sorry, none left. All gone in a day!
3 flowers for this post
hmm, yummy.. yummy... do u do delivery within Klang Valley? ;p
kruy | Homepage | 28.08.09 - 12:57 pm | #
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Hi hi Kruy...for you, can lar.
Primrose | Homepage | 05.09.09 - 4:29 pm | #
--------------------------------------------------------------------------------
Me and Simon also like chocolate mousse
Charlene | Homepage | 11.09.09 - 11:22 pm | #
You'll need your ingredients, of course!
1) Believe it or not, 5 whole eggs and 5 yolks (that's 10!)
2) As-much-as-you-like dark ready-to-eat chocolate bars (roughly chopped)
3) 200gm unsalted butter
4) 115gm castor sugar (I substituted with brown sugar)
5) 75gm all-purpose flour (sieved)
6) 50gm cocoa powder (sieved)
7) An oiled muffin baking tray
8) A mixing bowl and a mixing spoon :)
1) Beat eggs and sugar
2) Melt the butter and chopped chocolate over a hot water bath and then let it cool
1) Mix the egg into the chocolate mixture. Stir constantly
2) Fold in flour, fold in cocoa powder. Mix well
3) Spoon mixture into buttered muffin tray
4) Into the oven it goes for 8-10 minutes in a pre-heated oven of 180deg
To remove from muffin tray, turn it upside down onto another tray. Stand to cool. Make another batch.
The ingredients are enough to make 12 mini chocolate mousse cakes
Tada! Warm, soft and gooey in the inside. Sorry, none left. All gone in a day!
3 flowers for this post
hmm, yummy.. yummy... do u do delivery within Klang Valley? ;p
kruy | Homepage | 28.08.09 - 12:57 pm | #
--------------------------------------------------------------------------------
Hi hi Kruy...for you, can lar.
Primrose | Homepage | 05.09.09 - 4:29 pm | #
--------------------------------------------------------------------------------
Me and Simon also like chocolate mousse
Charlene | Homepage | 11.09.09 - 11:22 pm | #
Thursday, November 06, 2008
Chomp some roo
I was recently in Australia for a holiday and I was quite happy to get acquainted with roo again. Many years ago, I tried roo jerky. Yummy and tasted like any meat floss you can find here. Only tougher and need some good teeth.
[click on images to enlarge]
This time, it is a whole slab of raw meat already marinated with herb and garlic. 98% fat free, cholesterol free, gluten free - I think AUD4.63 is very cheap in exchange for good health
Good for you and good for the environment! Approved by the National Heart Foundation too!
Your poo is probably more degradeable
Cooking method: Just like how you would cook your beef steak. Roo meat is best eaten rare or medium rare
Some nutritional information and ingredients that comes with the pack
That slab of raw meat. See those herbs and garlic?
Fry it with some olive oil. Makes it even healthier. Sear meat for 2 mins each side to get the beautiful "cooked" colour
I cooked it to well-done because I don't like my meat bloody. It was juicy and tasted like beef / emu / ostrich / venison / deer
And while I was having this hearty meal, I happened to flip the papers and read this small little article
Be environment friendly by eating roo, please.
10 flowers for this post
So Prose, how many kg did you add on, or izzit miNURSE?
Maybe can rty another recipe: roo roo roo your (steam)boat!
welcome back to blogosphere, now game for some Seremban candlelight vigil cum possibly singAlong -- waltzing matilda the Furong way!
ylchong | Homepage | 07.11.08 - 1:03 am | #
--------------------------------------------------------------------------------
PS: Note to all Primrose fans:
OPEN INVITE: Drop by Dataran Seremabn Park Fridae Nov 7 at 8pm for some singAlong at anti-ISA candlelight vigil...Bring thy friends.
Thanks without AP using thy turf, dear PRose, to PR a community service project; I will buy endless tehtarik at Lingam's CH,Paul Street an hour before the do, or did!
Regards, YL, Desi
ylchong | 07.11.08 - 1:11 am | #
--------------------------------------------------------------------------------
Wow, some good info and the roo and how you cooked it made it sooo yummy to look at!
Am glad you're back and will look forward to more posts regarding your Australian trip.
Oh, by the way, your comment in Char-sh Part II is blank, I received a notification through email.
As for my applications, I'm pretty excited too!
Lene | 07.11.08 - 11:03 am | #
--------------------------------------------------------------------------------
err.. roo meat? As in the boxing roos? or Winnie the Pooh's friends, Kanga and Roo?
Wang Tai Tai | Homepage | 07.11.08 - 7:28 pm | #
--------------------------------------------------------------------------------
kangaroo meat, interesting.
i went to China recently, was supposed to try on dog meat but couldn't find any as it's only available during winters.
kruy | Homepage | 09.11.08 - 12:18 am | #
--------------------------------------------------------------------------------
Hi Desi, how was Fridae night?
Hey Lene, I replied on your post. I saw my previous comment was visible already.
Hehe, funny, Wang Tai Tai. Uhm, I think boxing roos are possible since the meat's tough and fatfree. Kanga is mama roo and Roo is baby joey, right? Guess it would be Kanga's meat.
Hey kruy! Dog meat ah? Yeah, it's available in winter but nah, I don't think I'd ever try dog meat. They say after eating dog meat, dogs can sense it and won't come near you. Since I have a poodle at home.....
Primrose | Homepage | 09.11.08 - 12:49 pm | #
--------------------------------------------------------------------------------
Hi there, oh yeah, I was able to publish your post through the blogger site. But the email notification was really blank. But anyways, it's all well.
So, how are you? I look forward to more posts about your recent trip in Australia.
Lene | Homepage | 13.11.08 - 7:54 pm | #
--------------------------------------------------------------------------------
wish i have a chance to try them over here
foodcrazee | 16.11.08 - 2:14 am | #
--------------------------------------------------------------------------------
YUCK!!! ROO MEAT!!! OMG!!! YUCK!!!
titoki | Homepage | 02.12.08 - 3:07 pm | #
--------------------------------------------------------------------------------
oh yum, it looks really good ^^
i'm all for trying new stuff. and if it's healthy. hey, sign me up! haha.
g. | Homepage | 08.12.08 - 1:53 pm | #
--------------------------------------------------------------------------------
[click on images to enlarge]
This time, it is a whole slab of raw meat already marinated with herb and garlic. 98% fat free, cholesterol free, gluten free - I think AUD4.63 is very cheap in exchange for good health
Good for you and good for the environment! Approved by the National Heart Foundation too!
Your poo is probably more degradeable
Cooking method: Just like how you would cook your beef steak. Roo meat is best eaten rare or medium rare
Some nutritional information and ingredients that comes with the pack
That slab of raw meat. See those herbs and garlic?
Fry it with some olive oil. Makes it even healthier. Sear meat for 2 mins each side to get the beautiful "cooked" colour
I cooked it to well-done because I don't like my meat bloody. It was juicy and tasted like beef / emu / ostrich / venison / deer
And while I was having this hearty meal, I happened to flip the papers and read this small little article
Be environment friendly by eating roo, please.
10 flowers for this post
So Prose, how many kg did you add on, or izzit miNURSE?
Maybe can rty another recipe: roo roo roo your (steam)boat!
welcome back to blogosphere, now game for some Seremban candlelight vigil cum possibly singAlong -- waltzing matilda the Furong way!
ylchong | Homepage | 07.11.08 - 1:03 am | #
--------------------------------------------------------------------------------
PS: Note to all Primrose fans:
OPEN INVITE: Drop by Dataran Seremabn Park Fridae Nov 7 at 8pm for some singAlong at anti-ISA candlelight vigil...Bring thy friends.
Thanks without AP using thy turf, dear PRose, to PR a community service project; I will buy endless tehtarik at Lingam's CH,Paul Street an hour before the do, or did!
Regards, YL, Desi
ylchong | 07.11.08 - 1:11 am | #
--------------------------------------------------------------------------------
Wow, some good info and the roo and how you cooked it made it sooo yummy to look at!
Am glad you're back and will look forward to more posts regarding your Australian trip.
Oh, by the way, your comment in Char-sh Part II is blank, I received a notification through email.
As for my applications, I'm pretty excited too!
Lene | 07.11.08 - 11:03 am | #
--------------------------------------------------------------------------------
err.. roo meat? As in the boxing roos? or Winnie the Pooh's friends, Kanga and Roo?
Wang Tai Tai | Homepage | 07.11.08 - 7:28 pm | #
--------------------------------------------------------------------------------
kangaroo meat, interesting.
i went to China recently, was supposed to try on dog meat but couldn't find any as it's only available during winters.
kruy | Homepage | 09.11.08 - 12:18 am | #
--------------------------------------------------------------------------------
Hi Desi, how was Fridae night?
Hey Lene, I replied on your post. I saw my previous comment was visible already.
Hehe, funny, Wang Tai Tai. Uhm, I think boxing roos are possible since the meat's tough and fatfree. Kanga is mama roo and Roo is baby joey, right? Guess it would be Kanga's meat.
Hey kruy! Dog meat ah? Yeah, it's available in winter but nah, I don't think I'd ever try dog meat. They say after eating dog meat, dogs can sense it and won't come near you. Since I have a poodle at home.....
Primrose | Homepage | 09.11.08 - 12:49 pm | #
--------------------------------------------------------------------------------
Hi there, oh yeah, I was able to publish your post through the blogger site. But the email notification was really blank. But anyways, it's all well.
So, how are you? I look forward to more posts about your recent trip in Australia.
Lene | Homepage | 13.11.08 - 7:54 pm | #
--------------------------------------------------------------------------------
wish i have a chance to try them over here
foodcrazee | 16.11.08 - 2:14 am | #
--------------------------------------------------------------------------------
YUCK!!! ROO MEAT!!! OMG!!! YUCK!!!
titoki | Homepage | 02.12.08 - 3:07 pm | #
--------------------------------------------------------------------------------
oh yum, it looks really good ^^
i'm all for trying new stuff. and if it's healthy. hey, sign me up! haha.
g. | Homepage | 08.12.08 - 1:53 pm | #
--------------------------------------------------------------------------------
Friday, July 25, 2008
Ants
No, this is not a movie review. In fact, this is a food post. Yep, you read right. FOOOOOD post. Quite a yummy one too. :)
Have some tidbit. It's a rare delicacy and it's bacon flavoured
Giant toasted (leafcutter) ants of the Amazon Indians, world's largest ants. By the way, it's got some youth-giving and aphrodisiac qualities in it.
It's edible, really. Tastes just like peanut. You can even check it up at www.edible.com. See? No poison, no preservatives. Just crispy ants and salt
You think it's cheap to try some rare delicacies? It's imported from the UK and cost a whooping £10.99, ok!? That's freaking ±RM71.50 (estimating at a rate of RM6.50 to £1)
Let us all get enlightened. Click to enlarge
Presenting . . . . . . THE ANT
Just so you know the size. About the size of a 5-cents coin
Presenting . . . . . . the soldier ant's mate
See? We see andtaste learn new things everyday. If you're interested to have a taste, drop me an email and I'll send you an ant. *winks*
7 flowers for this post
OMG, no thanks!
kruy | Homepage | 25.07.08 - 7:44 pm | #
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ahem....aikssss...
charlene | Homepage | 25.07.08 - 8:13 pm | #
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I remember when I was very young, I used to follow my mum to the chinese medicinal shop and she would buy these dried 'cockroaches' for my sister - suppose to be good for coughs, or something. Double ewww....
Oh, btw, I send you an email. Got it yet?
Bkworm | Homepage | 26.07.08 - 3:42 pm | #
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I can't imagine having that in my mouth. It's just impossible. he he
Lene | 26.07.08 - 10:41 pm | #
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Is it nice and delicious?
Maverick SM | Homepage | 27.07.08 - 5:09 pm | #
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I can't wait to get my hands on them. LOL!!!!
TITOKI | Homepage | 28.07.08 - 5:08 pm | #
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looks yummy! but a bit expensive though...
michaelooi | Homepage | 28.07.08 - 10:00 pm | #
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Have some tidbit. It's a rare delicacy and it's bacon flavoured
Giant toasted (leafcutter) ants of the Amazon Indians, world's largest ants. By the way, it's got some youth-giving and aphrodisiac qualities in it.
It's edible, really. Tastes just like peanut. You can even check it up at www.edible.com. See? No poison, no preservatives. Just crispy ants and salt
You think it's cheap to try some rare delicacies? It's imported from the UK and cost a whooping £10.99, ok!? That's freaking ±RM71.50 (estimating at a rate of RM6.50 to £1)
Let us all get enlightened. Click to enlarge
Presenting . . . . . . THE ANT
Just so you know the size. About the size of a 5-cents coin
Presenting . . . . . . the soldier ant's mate
See? We see and
7 flowers for this post
OMG, no thanks!
kruy | Homepage | 25.07.08 - 7:44 pm | #
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ahem....aikssss...
charlene | Homepage | 25.07.08 - 8:13 pm | #
--------------------------------------------------------------------------------
I remember when I was very young, I used to follow my mum to the chinese medicinal shop and she would buy these dried 'cockroaches' for my sister - suppose to be good for coughs, or something. Double ewww....
Oh, btw, I send you an email. Got it yet?
Bkworm | Homepage | 26.07.08 - 3:42 pm | #
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I can't imagine having that in my mouth. It's just impossible. he he
Lene | 26.07.08 - 10:41 pm | #
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Is it nice and delicious?
Maverick SM | Homepage | 27.07.08 - 5:09 pm | #
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I can't wait to get my hands on them. LOL!!!!
TITOKI | Homepage | 28.07.08 - 5:08 pm | #
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looks yummy! but a bit expensive though...
michaelooi | Homepage | 28.07.08 - 10:00 pm | #
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