Puffer Fish

If you've been following this blog for a while, you may have noticed that I've toned down quite a bit. I don't twitter or facebook and sometimes I am tempted to post whatever I like but I'm trying to keep this blog more of a food blog. However, try as I do, I still can't help posting about things that interest me.

I think the youngest child is blessed in some ways: parents are older, wiser, maybe financially better off--but the same pros can be cons too. We've already been there and done that with the older kids. The mountains, the sea, the rivers, the pets, horse-riding, the islands, fishing. And with the large gap between the first two kids and the last, we've lost our energy and passion for things that we used to enjoy doing, like the outdoors and even board games. So we've decided to spend more time outdoors with our youngest, putting aside all things on Sunday noons. We did that straightaway yesterday, by going to the Karambunai Lagoon 40 minutes away, despite some reluctance deep inside because it was a melting, glaring 33 C afternoon.

It was too hot to fish (there's a jetty for that), so while Wey went scooping the many fishes under the jetty, his aged parents dozed under the trees. Karambunai Lagoon is great, I love it there except that I get bitten by sandflies. There are no red ants and the place is well-maintained by the hotel. The water looked clear but when I got in, the sand wasn't that clean.

We had lots of bites and Hub caught 2 small lai mung (Yi, was thinking of how you always get the first and most fish). I wasn't fishing. Everytime I dropped my line and drew it up, the bait was gone. I ended up throw the prawns into the sea, just to see the different fishes that came up to nibble. A couple of guys nearby were using fishing reels and drawing in a fish (very small ones) every 10 seconds. Then the! y caught a puffer fish and left it lying around because they said it'll last 4 hours out of water and they'll throw it back before they go home because they didn't want it to get on their hooks again.

It looked so pitiful, eyes all sepet(slit eyed, like me) and there were teardrop-like things at the corner of each eye.

It started to puff...


...and puff, like it was going to explode. It also made puffing noises and spewed put a jet of water.

I think it looked like a bird, with a 3-D face (fish have only 2-D? You know what I mean) and look, it had buck teeth. It looked almost human, sad and resigned.

I borrowed the fish to photograph it and after a while, I told them I had lost it. I forgot to take a photo of it deflating and swimming back to the sea.

Buns. Biscuits. Brownies.

ooh friends.

Some of you were a little peeved that I live in a world where I can drink milkshakes and wear shortshorts in early April. I live in Southern California we dont have real winter or spring, or fall. We have real summers. Does that count?

Wait Im not making this apology any better. Forget the part about the endless summer. Thats dumb. Nobody likes that.

Since some of you are still suffering with cold and wet and windy and snowy, I thought Id share some comfort food with you.

Buns. Biscuits. and Brownies.

This is me caring about you. And Im not wearing shorts right now. I swear. I promise. Im totally wearing pants. Warm pants and socks and a scarf. Oh! Umbrella too, just in case something crazy goes down in my house.

Sinigang na Bangus sa Miso

Sinigang na Bangus or Sinigang na isda is a traditional Filipino Food.

The main ingredient of this soup dish is milkfish (this is locally known as Bangus) although you can use any type of fish that you desire.

Compared to ordinary fish sinigang, this sinigang na bangus sa miso has richer flavor. There is an element of umami (savoriness) in every bite. The miso (or soybean paste) is regarded in adding the interesting flavor to this dish.

I like sinigang, in general. Sinigang na Bangus sa Miso is my favorite among all the seafood sinigang dishes. I enjoy its rich taste and balanced flavor.

Try this Sinigang na Bangus sa Miso recipe and let us know your feedback.

Ingredients:

1 to 2 lbs milkfish, cleaned and sliced

1 bunch mustard leaves

3 medium tomatoes, quartered

1 pack (1.4 ounces) tamarind soup mix

2 1/2 tablespoons fish sauce

2 pieces long green chilis (siling pansigang)

1/2 cup white or yellow miso (soybean paste)

1 medium yellow onion, sliced

2 tablespoons cooking oil

6 cups water

Watch the cooking video:

www.youtube.com/watch?v=Fs966qldnhY

Cooking procedure:

1. Heat a cooking pot and then pour-in cooking oil.

2. Put the onions in when the oil becomes hot, and then saute for 2 minut! es.

< p>3. Add the miso and cook for another 2 minutes.

4. Put-in the fish sauce and water, and then stir. Bring to a boil.

5. Add the tomatoes and tamarind soup mix. Cook for 5 minutes.

6. Put-in the long green chilis and milk fish. Cook for 15 to 18 minutes in low heat.

7. Finally, add the mustard leaves and turn off the heat. Cover the pot and let the residual heat cook the greens.

8. Transfer to a serving bowl, and then serve.

9. Share and enjoy!Related Posts:

• How to Make Tom Yum Goong
• Sinigang na Panga ng Tuna
• Sinigang na Hipon
• Sinigang na ulo ng salmon

Hello, Is It Me You're Looking For?: How to Make an Entertaining Travel Video

Firstly, I must apologize for going on a hiatus without much of a notice. Rest assure that I've not disappear from the face of this earth. I'm still very much around - alive, but not necessarily kicking if you know what I mean. And as much as the title of this post is much related to my recent M.I.A (missing in action) status, it is purely coincidental. We'll get to that in a bit.

While I was enjoying my brief R&R period, I developed a new-found interest in videography. It was pretty easy given that everything I needed was on my iPhone, which is almost like a handy pocket knife. It could almost do everything. I'm sure they'll soon develop an app that could actually cut through worldly materials. And if they ever did, remember that I called it here first.

Now back to the videos. Videos and travels aren't exactly a new combination. Many have been recording their journeys way before the iPhones made their way into our lives. Steve Job and his colleagues just made it easier to carry a decent quality video camera (and a whole bunch of editing tools) in our pockets now. But what I'm interested in making are travel videos that aren't exactly your regular "Hi mum,I'm here, we did this, and we're heading off there" sort. Because I know I'm much better off shooting yet another spoof of youtube sensation, Rebecca Black's ridiculous-yet-catchy "Friday" video (over 80-million hits and still counting!).

Speaking of spoofs and social media, here's an example of how to make an interesting travel video, using a mixed of photographs and video clips from the iPhone.A day before my recent trip to Bali, a particular homemade Lionel Richie missing person poster made its viral rounds on the internet, delighting people everywhere. It surely did put a smile on my sad face when I saw it.Needless to say, the headline of the poster quickly became the catchphrase of the trip and inspired a few of us to make t! his sill y video with it.

The video was made possible with the following apps: 8MM (video) + HIPSTAMATIC (still) + iMOVIE (editor).Of course, this video wouldn't be half as entertaining without the star qualityof a certain cute and hilarious Nadia. Come to think of it, it was she who showed me the Lionel Richie "Hello" poster in the first place.

So here's my little pointer:
1. Choose a story to tell other than the place you're at. Let the place you're in stay as lovely as the backdrop its meant to be.
2. Pick a few interesting and relatable subjects to talk about (food, friends, trees, animals...etc) and focus your video around it.
3. Edit it with idiot-proof video editors like iMovie or Splice. My favourite would have to be iMovie since it comes with Themes which acts as perfect visual glue to hold all the bits and pieces together.
4. Upload it instantly on your blog, youtube or even Facebook.

It is a great way to remember the trip by and I look forward to making more entertaining travel videos and I sure hope to see one of your creations soon too.

Have a good Monday now.

Curry Chicken.

Most Malaysians love chicken curries, no matter whether it is cooked in any styles i.e. Malay, Indian, Portuguese, Nyonya...etc.

My wife usually cooked a milder version with evaporated milk (to replace the coconut milk-for health reason) which does not feel "heavy" after the meal.
Normal ingredients are pre-made curry powder (SS 2 market), chili powder, candle nuts, onion, garlic....
Potatoes are a must-cut into wedges and deep fried.
One whole "Bukit Mertajam" chicken-cut into bite pieces.


Best to eat it with roti jala (wheat flour net crepe), roti canai (Indian flat bread), fried rice vermicelli, steamed white rice, bread and my favorite sliced baguette bread.

Aromatic, spicy and red hot chicken curry cooked with potatoes and belacan (shrimp paste)-(this is the secret ingredient that make the curry fragrant! ).Sliced Baguette bread to go with the chicken curry-delicious !

Vue Lounge @ New Farm, Brisbane

As expected, the trip up back at home was jam packed. While describing the trip as tiring was probably an understatement, it was worth every ounce of sleep and energy used throughout the week.


From attending a wedding dinner, buying all things silly for a photo shoot to going through a whole day pre wedding photo shoot to just sitting down with some very close friends for a coffee and a meal, the only regret is that it wasn't long enough.


It seems so weird to return home after being away from home for so long, yet I fit right in, as if I had never left. Yet, the minute we landed in Brisbane, KL suddenly feels nothing but a good dream. Weird isn't?


Even more weird, a few days before the trip, I was salivating at the fact that I would be able to stuff myself silly with all kinds of food possible, the trip was quite contrary. Surprisingly, I thought I had barely enough time to eat and the camera that I lugged back in Malaysia to take some food pictures sat in my room for the duration of the holiday.


Let me see what pictures I can salvage from my phone but meanwhile to get the in the mood and swing of things by starting with a breakfast that almost became long forgotten in my archives of photos.


Vue Lounge is another popular breakfast / brunch spot with the locals.


However the first thing we noticed was the slight stale alcohol note in the air from possibly a very heavy drinking night as the place also serves dinner and naturally alcohol. With that aside, let's dive into the food.

!

Come to think about it, the alcohol note may have come from my friend who had a terrible hangover. His idea of a hangover breakfast? A breakfast with all options possible; from extra eggs, mushrooms, smoked salmon, spinach and god knows what else was hidden behind the vegetable.

A special that weekend that came with Yorkshire Pudding. To have pudding without roast might seem weird but my friend didn't think so and licked the plate clean.

With so many breakfast places struck off the list, I think Vue Lounge is probably the first place I have seen to serve a Croissant. I can only imagine that a good buttery Croissant with some creamy scramble eggs with bacon be irresistible.

As with other weird things that have happened, that morning I actually ordered one of the lighter choices, poached eggs with beetroot relish and some roast tomatoes. Certainly very refreshing.

Another busy cafe that serves a good breakfast but is it one of my favourites? Not really, it probably ! misses t he mark for me as I always like a good decor or an unique concept to come with the food but in Vue Lounge, theres not a whole lot of atmosphere, just plain busy and loud but the food as shown was pretty good.

Address and contact details:

Verdict: 3.5 stars out of 5 stars. Another good breakfast place but lacks a concept or a more unique decor.

Al-Amar Express, Fahrentheit 88 Lebanese food

I have not blogged about middle eastern food as much as I would have liked. Then again, I have not eaten middle eastern food as much as I would have preferred too.
Its not that I do not like middle eastern cuisine; no no. On the contrary, Im extremely fond of it, be it Greek or Turkish or Lebanese, (though I can barely tell them apart!), as warm pita pockets, creamy tahini spreads and flavourful lamb (the middle eastern methods of lamb preparations are so yummy!) are some of my favourite dishes.

Tahini spread with warm pita pockets always starts off my middle eastern experience nicely.

My problem with Middles Eastern cuisine in KL lies in the portioning & the price factor. Both seem to go hand in hand; where both are big in size & cost and hence not very small group dining friendly.

Most fortunately, Ive found the solution to my woes for now. Im loving Al Amar Express, the hip and comtemporary Middle Eastern restaurant that offers casual Mid Eastern dining with prices that are more accesible to all budgets.

A branch off the succesful full-dining restaurant Al Amar on the 6th floor of Pavilion Shopping Mall, Al Amar Express offers a menu that are one-diner sized, w! ith a re pertoire of Lebanese wraps, healthy sandwiches, chawarmas, salads & Manakeesh (Lebanese Pizzas) and authentic bite sized Lebanese pastries to choose from.

My Mixed Lebanese Platter gave me a good overall taste of Lebanese pastries, offering a fair selection of 6 different pastries that each has its own unique shape, flavour & preparation method.

You can order these individually off the menu or opt for a platter like I did. Description of each pastry are as below.

An! other en tree I had during dinner was this leave wrapped Greek Dolmades look-alike.

Each individual parcel encased tasty but sourish rice grains & nuts within.

The EggCellence - 3 eggs baked your own way (RM15), with choice of toppings of Cheese, Turkey, Soujouk, Beef Bacon, Awarma for RM4 each sounded intriguing on the menu

..but turned out to be quite ordinary. My advice? Do opt for some toppings to spice this baked egg dish up.

Healthy juices are available RM12/glass.

My favourites the thin crusty Manakeesh are baked on the spot at the premise.

And the end result are delicious Lebanese pizzas at the very affordable range of RM12 -RM16.

No middle eastern meal is complete without their Chawarma their version of kebabs.

For the best of both world meats, we had the Mix Chawarma Platter RM26, which combined chic & beef chawarma & served with tarator, garlic sauce, and french fries.

Desserts were light but no less interesting. Achtalieh - Lebanese Milk Pudding served with slices of bananas and topped with Pistachio and honey -RM12 was entirely new to me. Brigette finds the Lebanese coffee -(cup) RM8 slightly powdery but aromatic enough.

Riz BL Halib Rice Pudding topped with Pistachio. RM12. This was our pick of the night, as we all loved the smooth, creamy but light on the tongue taste. Nestled within the concoction was grains of rice which made for an interesting texture.

Al Amar Express perfect for a relaxing meal and to enjoy the KL skyline at night.

Shisha takes centrestage here at night.

..with majority of the crowd opting to sit outside and enjoy the cool evening breeze.

Suspended from the high celing are numerous black wire chandeliers that give off a soft ambient glow. The exterior side of the restaurant has been modeled using a large expanse of glass walls so customers can watch the busy crowds of KL stroll-by.

Beers and wines are available from the bar.

Almaza RM20.

The textures and colours of the restaurant come in soft soothing shades of cream and beige with wooden floors and touches of Al-Amars signature stamp of red.

Many thanks to Brigette & Farena for the invite! There were too much food for the 3 of us that night!

Opening hours: 8am to 3am daily - Great hours for that early morning brekkie or a healthy late night snack with shisha!

Al Amar Express
G44, Ground Floor
Fahrenheit 88

You cant miss it! Its right in front of Vincci & Charles & Keith on the side walk.