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 (:

baby steps

Posted On September 5, 2009

Filed under seasonings

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seasonings

seasonings starter pack

in Chinese (in fact all) cooking needs the default set of condiments. while i’m still trying to figure out the best combination, here is my starter pack (:
  1. hua diao jiu (Chinese vintage wine and Shao Xing is the famous region of its make)
  2. dark soy sauce
  3. light soy sauce
  4. oyster sauce
  5. extra virgin olive oil (not sure what’s the difference between extra or not)
  6. sesame oil
  7. corn flour
  8. chicken stock
  9. all kitchen essentials – pepper (ground and white), salt and sugar

what i bought from the market for the week

meat:

  1. a slab of pork belly (the one with perfect layers of fats! just tell the butcher the purpose and he usually can whip up the correct parts for u)
  2. ground pork
  3. salmon fillet
  4. chicken (chopped with bone. do not possess any chopping knife – even if i did i would be too chicken shit to try)
  5. bacon, fettuccine and shuijiao skin (from Cold Storage actually)

veggie:

  1. the all important garlic (one bag)
  2. onion (the big yellow one)
  3. potatoes (had to buy a pack of 4, shall diligently finish up within two weeks)
  4. carrot
  5. broccoli
  6. ginger
  7. a sprig of Chinese leeks (ask the uncle to throw in for free!)

it may look pretty hefty start with. the condiments set me back around $40 while the raw stuff is about $30 and the menu unfolds as each day arrives (: hooray!