clams in Thai chili paste (hoy lai ped) and broccoli

Posted On September 14, 2009

Filed under Chinese, seasonings

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felt like i went to Thailand and Japan and back. first had to buy Nam Prik Phao from Golden Mile (totally clueless and helpless) and realized that i didn’t have enough money to cab home. meander through Beach Road to Bugis MRT. wasn’t so bad (: Golden Mile is abit like Pudu. stopped by Cold Storage. had a rather hilarious conversation and series of wrong pronunciation with a Japanese couple to buy Japanese (naturally) condiments for my next dish (: they were so helpful that when i was queueing at the cashier they came up to me and brought along a smaller packet of seasoning instead of me having to buy the big bottle. super grateful (:

horrible camera phone *argh*

horrible camera phone *argh*

was so excited with all my stuff i literally skip/hop/bounce home (would have dashed home if i could). going for another RasaMalaysia recipe. clams were pretty clean from the market and i have all the ingredients (no more cheating, lesson from three-cups-chicken). everything went well as recipe except when i called my mum, she said i should’ve cook the clams first without seasoning then do a second round so that the flavour can immerse with the already-opened clams :( well my clams turn out as expected, not so flavourful plus it wasn’t spicy at all. that was the big disappointment *hmmph* sauce was ok, just so-so

where's the spicy-ness (!)

where's the spicy-ness (!)

 had to call AC before cooking the broccoli. decided to follow her recipe. my first time cooking vegetable! yuk! but necessary. just garlic, broccoli and hua diao jiu right before serving. a tad too much Chinese wine but overall edible (: no adventure there

too much hua diao jiu~

too much hua diao jiu~

 

my light Sunday dinner (:

my light Sunday dinner (:

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