Easy way out…

No prize for guessing what everybody has been cooking lately! Bongkersz sent me an mms of the end result and Gerrie emailed to me the photograph of hers. That’s right! Everyone was cooking curry with the A1 instant curry mix that I featured in an earlier post…and they were all very pleased with it! Like I said, it is very nice, minus all the hassle of preparing the multitude of ingredients for cooking curry.

Now, how would you like to take the easy way out and cook this absolutely delicious dish next? Very quick and no hassle whatsoever!

Homecooked satay chicken

This is our very own homecooked satay chicken. I prefer beef though but like what I’ve been saying, we’re pretty short of fresh beef supply here. The other day, when I bought some for the curry, it cost RM25.00 a kilo. Anyway, to get back to the dish, you can also cook this dish in a matter of minutes without having to suffer all that trouble of getting the ingredients ready…including grinding/pounding the groundnuts. I have seen some attempts at doing everything on their own but the dish, though delicious, looked greyish and not very presentable.

Well, this is the secret…..

wee's sate sauce

All you need is this can of wee’s sate sauce, selling at the mini supermarket near my house for only RM3.30. I would just use it to fry the meat together with a couple of stalks of serai (lemon grass), add water and knotted pandan (screwpine) leaves and let it simmer till the gravy is absorbed by the meat and thickens. My missus, other than the serai and pandan leaves, would go through the trouble of pounding shallots, garlic, kunyit (tumeric), chillies as she says it will taste nicer. Definitely, but it is not really necessary!

We have been using such canned satay sauce to cook beef for our Christmas and Chinese New Year open houses for a long time now. At one time, the brand was GT but then, that disappeared from the shelves. After that, we had Ayam Brand which tasted nice but the golden yellow colour did not look very appealling. I used to add chilli sauce to give it a more reddish colour. Now we have wee’s and it is as nice as GT. Do give it a try!

And since we’re on the subject of food, after the church service on Sunday, my wife and I stopped for brunch at one of our regular coffee shops and I had this bowl of lor mee

Sibu lor mee RM3.80

That only cost RM3.80 for one big bowl and with all the pork belly, pig’s liver, intestines and other innards and even half a hard-boiled egg, I’m sure you’ll agree with me that it is a lot cheaper than the RM4.00 char hor fun in Penang or the RM3.50 char kway teow in Sungai Petani. Despite the rising prices, it is still much cheaper here in Sibu.

And still on the subject of food, I think my old missus must have missed me a great deal as I was away for over a week. Nope! She did not dent the car; I’ve already checked that! LOL!!! But since she was not working on Saturday, she went marketing in the morning and cooked an elaborate meal that day.

Garlic-fried freshwater prawnsSup udang galah masak kunyitPaku goreng sambal udang kering

We had garlic-fried freshwater prawns (udang galah) and udang galah masak kunyit (freshwater prawns with tumeric) soup. We can get these medium-sized river prawns for less than RM20 a kilo…but sometimes, at the native jungle produce market, they will sell them by the plate at RM10.00 each. You should be able to get around 20 prawns or so…but the other day, it seemed that the price had gone up to RM15.00 a plate. Then she also fried those jungle ferns (paku) with dried prawns (udang kering) sambal.

Gee! If that is what I can get, perhaps I should go away more often! What do you all think? ROTFLMAO!!!