Can you read my mind…

Well, my blogger friend, Bongkersz, is now at Kenyir, Trengganu and yesterday he sent me a photo via mms…

Hotel room

Well, this isn’t exactly the one he sent me but it was something similar…of a hotel room with a king-size bed. I don’t know why but everytime he sent me some photographs via mms and I saved them in flickr…they all turned out to be the size of a postage stamp!!! Hmmm…is that symbolic or  what? LOL!!!! Thankfully, there were no bananas in the one he forwarded to me but then again…..

And it doesn’t help one bit that he always seems to be suggesting something in his photos. What do you make out of this one that I “stole” from his facebook…

Bongkersz

Hahahahahaha!!!! Now, back to what we were talking about, why would he send me a pic of an empty double king-size bed in a hotel room? There wasn’t any text message attached so that got me wondering. Can anybody read his mind? I’m open to suggestions…Oops!!! I think I’d better retract that statement!!! ROTFLMAO!!!!!

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U can’t touch this…

I’ve heard complaints all around regarding the rising prices of rice. Perhaps if we cut down our consumption, the price may drop. Based on the Law of Economics, when demand decreases, the price will fall. But other than for that reason, it seems that we should reduce our rice intake for health reasons. I received an article via email on this recently and here, I have more or less extracted the gist of the lengthy aforementioned article…

In some parts of Asia, rice forms up to 85% of the plate. No nutritionist can deny that rice is chemically no different from sugar. One bowl of cooked rice is the caloric equal of 10 teaspoons of sugar…

Bowl of rice

This does not matter whether it is white or brown rice though the latter may be richer in fibre, some B vitamins and minerals. To get the same 10 teaspoons of sugar, you need to consume lots of kangkong – 10 bowls of it and the fibre of the vegetable fills you up long before your blood sugar spikes. It never fails to amuse me when I see someone eat up to two bowls of rice and yet asks for teh tarek kurang manis.

Some of the suggestions include eating less rice, cutting our intake by half…and going on “riceless” days by eating western meals at least once a week. Well, I did just that today when I went to the Pinnacles for lunch…

Pinnacles entrance

…and this is what it looks like inside…

Pinnacles interior

My daughter had lamb chop…and I had never seen it done this way before.  It seemed that they coated it with batter and bread crumbs and fried it. I must say that it did not look very appetising but my girl said that it was nice…

Pinnacles lamb chop

I did not want anything heavy; some of you may have read in the earlier posts that lately I have been skipping lunch but I would have a good brunch. It must have affected my eating routine, so I did not seem to have an appetite…or am I falling ill? I certainly hope not! Anyway, I ordered a club sandwich for myself… 

Pinnacles club sandwich

It was a disappointment. I have had very nice club sandwiches elsewhere e.g. at Merdeka Palace Hotel in Kuching.  With drinks, it all came up to around RM40 which I would consider extremely expensive!!! With the money, I could have a much nicer meal for 3 persons at Ruby…and I’m sure Clare will second that!!!

Upon leaving the place, I saw this notice…

Pinnacles sign

Gosh! Not only do they have a problem with their English but their BM is horrendous as well. So, how about an impromptu English and Bahasa Malaysia language lesson and you all can try to rephrase that more precisely and accurately??? Anybody up to the challenge??? Prof Higgins perhaps?Hahahahahahahaha…..

What are you doing Sunday…

Well, what are you doing today? As for me, it being a Sunday, I went to church…and after that, I went to that Mitsu Dimsum Restaurant for a light breakfast…..

Mitsu Dimsum

This is the ground floor where you can eat in open air comfort but of course, I prefer to go upstairs which is airconditioned. We did not want to have a heavy breakfast because Sophia was flying in around noon and I had promised to take her out for lunch and THE Glutton Queen aka Kampua Talk would be joining us as well. So we had two baskets of siew mai

Siew mai

and another two baskets of har kau…..
Har kau

…and then I spotted something new. They did not have these before – they were wrapped with seaweed and I could see crabstick inside, so I decided to give it a try and ordered a basket…

Dim Sum

Boy, they were really nice! I definitely will order more the next time I drop by that place…but as I said, I was saving my tummy for lunch. At around 12.30, we were at the Ruby Restaurant, my favourite dining place in Sibu…and when Clare (Kampua Talk) revealed her…..camera, I had to think twice about taking out my miserable itsy-bitsy, teeny-weeny…..handphone with photo-taking facility and embarassing myself with it (LOL!!!)…

Kampua Talk

But in the end, I decided to go ahead with it, what the heck!!! So what did we all have? I remember we had the absolutely delicious Mayonnaise Lamb…
Mayo lamb

and the heavenly mouth-watering Butter Scotch Prawns…
Butter Scotch Prawns

…and my daughter wanted her favourite. I think I may have posted a photo of this dish of Salad Sotong in an earlier post. Anyway, it was actually deep-fried squids coated with bread crumbs, served with mayonnaise…

Salad Sotong

…and since nobody fancied bitter gourd, we had cangkuk manis fried with egg and this dish of Butter Cheese Baby Kailan…

Butter cheese baby kailan

…and to wash all that down, we had sea cucumber soup and the unrivalled Blended Kopi-O Peng (Iced Black Coffee).
Blended Kopi-O Peng

Now if my third-grade photographs do not turn you on at all, hop over to Clare’s blog and drool yourselves silly over her…..photographs!!! Chesh! What were you thinking, Cocka? LOL!!!!!

OK…so that was up till lunch! Now, what am I going to have for dinner??? Hahahahahahahaha…..

I believe I can fly…

A man walks into an office one day. The pretty receptionist at the counter greets him sweetly, “Good morning, sir? How may I help you?”

The man, obviously not very proficient in the English Language, replies, “I want speak to manager, can or not?”

Still smiling politely, the receptionist asks, “May I have your name, please?”

“Huh?” the man responds, unable to comprehend what the girl has said.

“Your name,” the lady tries again patiently, speaking a bit slowly this time, “What is your name?”

“Name ah? Batman!” the visitor informs her, smiling more out of relief than anything else that he can understand what the receptionist is saying.

“Surname?” the girl continues, and seeing that there is no reply forthcoming, she rephrases her question, “What’s your family name? Your father’s name?”

“Suparman!” the man answers.

Flabbergasted and convinced that she has an odd-ball in her hands, the receptionist requests for his identitification, “Can I see your identity card, please? Your I.C…can I see your I.C.?”

The man reaches into his pocket, takes out his wallet and produces his identity card…..

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Batman bin Suparman

Step by step…

It was Friday yesterday…and I would abstain from meat on this day every week…as far as possible (Take note of this if you’re thinking of inviting me out for dinner on a Friday so you can eat all the meat! LOL!). I guess it’s a habit so deeply ingrained in me from young that I still abide by the practice especially during the season of Lent, even though it is no longer required by the church except for Ash Wednesday and Good Friday every year.  In the past, Catholics could not eat meat every Friday as a form of penance, and eat fish or seafood instead. I guess considering the prices of fish and prawns and the like these days, it would be more of an indulgence than penance to eat these instead of meat.

Anyway, I stopped by the grocer’s yesterday to pick up some onions, garlic and ginger and I saw that she had a little bit of midin left. Midin is actually a fern that grows wild; and it is very popular these days because other than tasting very nice,  it is free from pesticides and chemical fertilisers. I understand that to meet the growing demand, it is now cultivated…

Jungle fern

Surprisingly, it is not available in West Malaysia…and I’m not sure whether one can get it in Sabah or not. To prepare, you just break off the softer upper part of the fern (which bends or breaks easily)and discard the rest of it. The Chinese would cook it with garlic and red wine…but I prefer it  with sambal belacan and udang kering. Well, yesterday, I put in a bit of shallots, garlic, ginger, kunyit (tumeric) and cili padi…and I pounded these together with a bit of belacan… 

Ingredients

I also pounded some dried prawns (udang kering) which I had soaked in hot water first to soften them. This is what you will have in the end; the pounded dried prawns are to the left on the plate…

Pounded ingredients

Then I heated a bit of oil in the wok…and threw in the pounded ingredients. Stir regularly until fragrant and when they turn golden brown, throw in the midin. Usually I do not add salt or msg because I would like to savour the taste of the fern and the ingredients…but you may do so if you prefer your food saltier. So there you have it…one plate of delicious, crunchy fried midin with sambal udang kering

Fried midin with sambal

Well, if you’re wondering if that was all I had for dinner, it certainly was not! I also cooked this ikan bawal hitam (black pomfret) that I found in the freezer. My missus enjoys buying things and stuffing them in the refrigerator…and may or may not get round to cooking them!!! A lot of things get thrown away eventually…which is such a waste really, especially in these days with all the escalating prices of things!!! So, together with the midin, we also had this sweet and sour fish dish…

Sweet and sour fish

Now, what about you? Cooking anything special this weekend?

Faint…

Actually I received something like this via email a long time ago…and the boy’s name then was Pepito. Some of you might have received it too.  Well, recently somebody emailed me the same thing but this time the boy’s name had been changed to Johnny. Anyway, what’s in a name? And since it’s Friday…and I don’t think anybody’s in the mood for anything heavy, I thought I’d just share it with you…..

It was Friday morning and the teacher was doing an activity called “Add to the picture”.  She would call students to the blackboard one at a time.  The first student would draw an object on the board and each student after that would add something to the picture to make it a new picture.  The teacher called upon James to start things off… 

Picture No 1

James returned to his seat and the teacher called on Ernie next…

Picture No 2

After that, Ernie went back to his seat…and now, it was Suzy’s turn…..

Picture No 3

When Suzy had returned to her seat, the teacher called Jerry to the board next…

Picture No 4

Jerry returned to his seat after he had drawn that. The teacher looked around the class…and then called Kim’s name. So Kim went up to the board…

Picture No 5

Then, Kim returned to her seat. Everything was going on smoothly and the teacher was pleased. Just then, little Johnny began waving his arm frantically. The teacher’s blood ran cold for that boy was notorious in the class for being always up to mischief.  “He can’t be up to anything good,” the teacher thought to herself, reluctant to let him go to the blackboard.  But as she looked at the picture on the blackboard, she thought that there was no way he could do anything to cause a riot…so she relented and asked him to go ahead and draw. Johnny jumped up instantly and ran to the board…..

Picture No 6

Little Johnny had done it again! The entire class erupted as the kids roared with laughter. The teacher fainted…..

Have a nice weekend, everybody!

Source of images unknown.

What goes around comes around…

Sometime last week, I saw some nice sweet potatoes so I decided to cook sayur masak lemak (vegetables cooked in coconut milk). Other than a few of those, I also bought one small cabbage, some tau hu phok (fried bean curd), a packet of fish balls and bean curd sticks; I didn’t have much to choose from at that supermarket near my house. Anyway, once I got home, I pounded some shallots, garlic, chillies, kunyit (tumeric) and belacan, all mixed together, some udang kering (dried prawns) pre-soaked in hot water and the ends of serai (lemon grass). I also peeled the sweet potatoes and cut them into cubes, cut the cabbage into large pieces and  the tau hu phok into quarters and soaked the bean curd sticks. Then I was ready to roll…

I heated some oil in the wok and threw in the pounded ingredients…and when they’ve turned light brown, I put in the fish balls and tau hu phok and added water. Then I put in the sweet potatoes and bean curd sticks…and when it had started to boil, I added a can of santan (coconut milk). When it started to boil again, I added salt (according to taste; msg is optional as it will be very sweet already)…and then I threw in the cabbage, turned off the fire and covered the wok. The trapped heat would be sufficient to cook the vegetable without getting it all soft and soggy.

Kampung delicacies

You can see the sayur masak lemak at the top of the photo. Other things that I could have added include prawns, pucuk paku (wild fern), young corn, black fungus and so on, and when you add a bit of this and a bit of that, you end up with a big pot that could feed an army.  That was what happened in my case…so I gave some to my mum, some to my in-laws and some to my aunt in the Jackfruit Village (Kpg Nangka) who said it was very nice and coming from her, THAT would be a compliment!!!

And as they say, what goes around comes around…and she gave me some beef curry and one whole ikan terubok masin (salted fish). I fried a bit and kept the rest for future consumption; you can see it at the bottom left of the photo. Besides, she also gave me some buah kepayang (It was very nice but I don’t know what that is! Maybe gundot can help?) in sambal ikan bilis. That’s the dish in the bottom right corner. Then my in-laws gave me a big pot of braised five-spice pork with hard boiled eggs. Gosh! I had enough food to last a week!!!

And since we’re on the subject of food and cooking, I would like to share with everybody something about cooking kailan. In the past, I used to cut off the stalks and the stems and slice them if they’re too big…and I would cook this first to soften them before adding the leafy parts. I found out recently that instead of doing that you can slice the stems and stalks into long, thin strips and when soaked in water, they will curl up and form nice flowery shapes.  When you fry them, they will cook easily and yet retain the shape. I cooked some yesterday and here’s what it looked like…..

Fried kailan

Attractive and appealling or not? I fried it in a bit of oil with chopped garlic, a bit of belacan and red chillies and added some chicken stock granules. Nice!!! And today, I fried some cangkuk manis with egg…

Fried cangkuk manis

So what have all of you been cooking lately…..