Thank you Nabila Suriya, extremely talented poet and cook-on-the-go for stepping up with her short and sweet recipe:
Lazy Housewife's Prawn Curry
Olive oil, pinch of salt, chilli powder, cumin powder, ground coriander. Add prawns (and frozen veg. if like) and leave for 20mins to cook. Done.
She says to serve it with boiled rice, but it's nicer with roti.
Tuesday 27 April 2010
Monday 19 April 2010
I kid you not.
Today, I went to Woo Sang oriental supermarket in Manchester, peeked in the freezer and saw CHEESE FLAVOURED ICE CREAM. It was made by Selecta which had the same logo as Wall's in the UK and is therefore part of Unilever's Heartbrand frozen desserts. It was made in the Philippines.
Thinking about it, I don't know why I'm so shocked. After all, I did encounter blue cheese ice cream in when I went to an ice cream parlour in Vancouver BC in 2006.
This is different, though. That parlour had all kinds of wacky flavours like porcini mushroom. I must have tried them and as I recall, they didn't taste too strongly of their names. The ice cream I saw today, however seemed garish. It looked like it was flavoured with cheese very orange, salty and bland, like American cheddar.
I wished I'd had my camera with me, but I did not. I'm glad I didn't have my camera, because I tried to find an image online of the product I saw today, and found out find that several companies make it, and someone loves them enough to dedicate web space to it. See it for yourself here.
I would try some of this quezo ice cream, because I am a bit sick in the head, but it only comes in 2 litre tubs. Does anyone want to go halves on it with me? Or maybe quarters. Eighths?
Thinking about it, I don't know why I'm so shocked. After all, I did encounter blue cheese ice cream in when I went to an ice cream parlour in Vancouver BC in 2006.
This is different, though. That parlour had all kinds of wacky flavours like porcini mushroom. I must have tried them and as I recall, they didn't taste too strongly of their names. The ice cream I saw today, however seemed garish. It looked like it was flavoured with cheese very orange, salty and bland, like American cheddar.
I wished I'd had my camera with me, but I did not. I'm glad I didn't have my camera, because I tried to find an image online of the product I saw today, and found out find that several companies make it, and someone loves them enough to dedicate web space to it. See it for yourself here.
I would try some of this quezo ice cream, because I am a bit sick in the head, but it only comes in 2 litre tubs. Does anyone want to go halves on it with me? Or maybe quarters. Eighths?
Sunday 18 April 2010
Made summat!
Finally made something off my list in previous entry:
Mung bean pancakes. They are Korean in origin, just like the kimchi which goes into them.
Soaking, hours of soaking. In fact so much that they started to sprout a little. Laborious removing of as many of the skins as possible. Whizzing up with a little water using a blender. Adding drained, wrung and finely chopped kimchi, a finely chopped shallot, one clove of crushed garlic, finely chopped spring onion, salt and pepper. Shallow frying in a generous amount of oil. Patting dry on kitchen paper, scoffing down.
Aren't they cute? They didn't taste very strong (more seasoning next time? a dipping sauce? more kimchi in the mix? There are many options) but the unusual taste of mung bean was very welcome. The recipe I adapted it from also used chopped Spam in the mix but for some strange reason I gave it a miss. I'm sure it will dawn on me.
Oh yeah, I'm back in the saddle.
I can't quite work out how to use the Crop tool in GIMP, which is why you see a lot of plate in the picture. I'm sure I'll work it out.
Mung bean pancakes. They are Korean in origin, just like the kimchi which goes into them.
Soaking, hours of soaking. In fact so much that they started to sprout a little. Laborious removing of as many of the skins as possible. Whizzing up with a little water using a blender. Adding drained, wrung and finely chopped kimchi, a finely chopped shallot, one clove of crushed garlic, finely chopped spring onion, salt and pepper. Shallow frying in a generous amount of oil. Patting dry on kitchen paper, scoffing down.
Aren't they cute? They didn't taste very strong (more seasoning next time? a dipping sauce? more kimchi in the mix? There are many options) but the unusual taste of mung bean was very welcome. The recipe I adapted it from also used chopped Spam in the mix but for some strange reason I gave it a miss. I'm sure it will dawn on me.
Oh yeah, I'm back in the saddle.
I can't quite work out how to use the Crop tool in GIMP, which is why you see a lot of plate in the picture. I'm sure I'll work it out.
Friday 16 April 2010
No innovation
Nothing much to report, what a bad little blogger I am.
Our oven has been out of action for about 3 months, and somehow I think this is licence to not experiment with and make good food. This is of course nonsense.
Here are some things I would like to make in the near future which require no use of an oven:
- Oreo and malted chocolate ice cream
- Mung bean pancakes
- Kimchi
- Sourdough bread - True, I don't have an oven, I have nearby neighbours with ovens and a bread maker with a bake only function.
Yes, Kimchi, a very recent discovery (thanks Dan for introducing it to me) which deservedly gets my attention.
It's Korean pickled mostly cabbage but may have other vegetables like carrot or radish. Not just any cabbage, it uses the Napa variety, which I imagine is available in oriental grocery stores. Spicy, sour, fermented and oddly sometimes tasting like curried prawns, it gets a bit addictive. I'd like to use it in a recipe, rather than just eating it as a side accompaniment.
I have had one and only one sandwich for lunch this week: on buttered light brown bread, cheddar, home made tamarind sauce (thank you Humey) and plenty of iceberg lettuce. It's really rather good.
Another discovery made just last night is how good chips (from the chip shop) are with baked beans. Wow, wow and wow. It doesn't take a lot to please me.
Our oven has been out of action for about 3 months, and somehow I think this is licence to not experiment with and make good food. This is of course nonsense.
Here are some things I would like to make in the near future which require no use of an oven:
- Oreo and malted chocolate ice cream
- Mung bean pancakes
- Kimchi
- Sourdough bread - True, I don't have an oven, I have nearby neighbours with ovens and a bread maker with a bake only function.
Yes, Kimchi, a very recent discovery (thanks Dan for introducing it to me) which deservedly gets my attention.
It's Korean pickled mostly cabbage but may have other vegetables like carrot or radish. Not just any cabbage, it uses the Napa variety, which I imagine is available in oriental grocery stores. Spicy, sour, fermented and oddly sometimes tasting like curried prawns, it gets a bit addictive. I'd like to use it in a recipe, rather than just eating it as a side accompaniment.
I have had one and only one sandwich for lunch this week: on buttered light brown bread, cheddar, home made tamarind sauce (thank you Humey) and plenty of iceberg lettuce. It's really rather good.
Another discovery made just last night is how good chips (from the chip shop) are with baked beans. Wow, wow and wow. It doesn't take a lot to please me.
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