Saturday, July 29, 2017

Grilled Lamb with Caramelized Onion Cream

So the other day, we had an all girls night at home and Zz had to camp out at Iris. To make it up to him, the next day I made this Grilled Lamb with Caramelized Onion Cream. Plate made pretty with baby kale, arugula and cherry tomato salad, and edible flowers.



How I made it :

Lamb shoulders marinated with Athene Spices, Tunisian Harrissa and Garlic Salt. Grill using a grill pan, until done to your preference. Remove lamb from pan, set aside in a covered container so that all the juice will be absorbed back into the meat. Add caramelized onion to the pan, deglaze with milk. Stir until sauce thickens. Serve warm, over grilled lamb with fresh greens and cherry tomatoes.

Thursday, July 20, 2017

Belitong in Kamheong Sauce

Belitong or cerithidea obtusa is a species of sea snail. A favorite Asian marine gastropod, it's also commonly known as "Siput Sedut" amongst the Malays.

Spice up your lunch or dinner with this quick and easy yet amazingly delicious spicy Belitong Kamheong recipe.



Belitong in Spicy Kamheong Sauce

Ingredients: 

·  1kg of belitong, cleaned and shell tip removed ·  100 grams of shallots ·  8 garlic cloves ·  1/2 cup of dried shrimps ·  1 large handful of dried red chilies, or 2 tbsp of chili paste ·  3 stalks of lemongrass, smashed ·  6 fresh red chili padi, smashed ·  3 stalks of curry leaves ·  2 tablespoons of fish curry powder ·  2 tablespoons of oyster sauce ·  Salt and sugar to taste ·  1 tbsp of tamarind paste, soaked in 1tbsp of water, remove seeds.

Steps to prepare: 

• Begin by placing the belitong in a pot, add 2 tbsp of salt and cover with water. Bring to a boil, continue boiling until cooked. Drain and set aside. •  Blend the shallots, garlic, dried shrimps and dried red chili/ chili paste with a small amount of water. • Using a large wok, heat up the oil and fry in the curry leaves for about 5 minutes. Add the smashed lemongrass, fry until golden. • Then add in the blended ingredients till the paste is slightly thick and fragrant. • Next add in curry powder and oyster sauce. Fry it till the oil separates from the paste and later add in the tamarind juice paste. Let it simmer for about 2-3 minutes. • Once that is done, add in the belitong, salt and sugar to taste. • Mix and stir the belitong until the belitong are completely coated with the kamheong sauce. • Serve with hot white rice. 

* The dried chili must be de-seeded, if you can't stand very spicy food, and soaked in water to soften, as well as the dried shrimps.

Tuesday, July 18, 2017

Roasted Garlic and Eggplant with Chargrilled Peppers

Roasted Garlic and Eggplant with Chargrilled Peppers


Ingredients

  • 2 red bell pepper
  • 4 whole heads of garlic
  • 8 baby eggplant
  • 2 tsp 'Athene Spices' Garlic Salt
  • 3/4 cup olive oil
  • 1tbsp date/balsamic vinegar

Directions

1. Chargrill the peppers over open flame until the skin are totally black. Place in a bowl with a tablespoon of water, cover the bowl properly. Let the pepper cool for about 10 minutes, then peel off the blackened skin with your hand. Remove the seeds and inner pith, slice the pepper into long strips.

2. Place 'Athene Spices' Garlic Salt in a bowl, top with the balsamic vinegar and olive oil. Mix well.

3. Wash whole garlic head, pat dry. Cut of the top part of the garlic head.

4. Cut eggplants lengthwise, then make small slits on the flesh.

5. Arrange the garlic and eggplants in a baking dish, cut side up. Spoon the spices from the olive oil mix on top of the garlic heads and eggplants. Generously drizzle the oil all over.

6. Roast in a 180°C oven for 30 minutes.

7. Once the garlic heads are golden brown and fragrant, remove from the oven. Top with the sliced peppers, return to the oven for further 5 minutes.

8. Serve hot or warm as a side dish.

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Monday, July 17, 2017

Masak Lemak Cili Api Udang & Nenas

MASAK LEMAK CILI API UDANG & NENAS

PRAWN WITH PINEAPPLE IN CREAMY COCONUT CHILI GRAVY




Serves 4

INGREDIENTS   
                                                 
·         400g prawns
·         250ml thick coconut milk
·         1 cup water
·         4-6 red chili api (bird’s eye chili), split lengthwise
·         3 asam gelugor
·         2 stalk of lemongrass, smashed
·         2 pineapple slice, cut into bite size
·         1 tumeric leaf
·         3 kaffir lime leaf
·         sugar to taste
·         salt to taste

Spice Paste
·         10 shallots
·         4 garlic cloves
·         ½” slice of young ginger
·         2 stalk of lemongrass, sliced
·         tumeric root, thumb-size

DIRECTIONS      
        
• Trim prawn, devein but leave shell on.

• Combine the spice paste ingredients, pound using a pestle & mortar until forms a fine paste.

• Put coconut milk, water, chili api, smashed lemongrass and spice paste in a pot, bring to a gentle simmer.

• Add prawn, slowly bring to boil. Add asam gelugor and pineapple.

• Add roughly torn tumeric leaves and kaffir lime leaves, reduce heat and cook until fragrant.

• Season with salt and sugar to taste.

• Garnish with finely sliced tumeric & kaffir lime leaves and fresh red chilies.

• Serve with hot white rice.


* Note : This recipe was tweaked to suit the non-spicy palate, feel free to add more chili if you wish.

Thursday, July 13, 2017

KERABU KACANG BOTOR  & TAUGEH


KERABU KACANG BOTOR  &  TAUGEH 

(FOUR ANGLE WINGED BEAN &  BEANSPROUT SALAD)


Serves 4

INGREDIENTS

·         6 kacang botor (four angle winged bean)
·         1 cup taugeh (beansprout)
·         2 lemongrass
·         1 torch ginger flower
·         6 shallots, sliced
·         ½” slice of  young ginger
·         2 red chili, seeded
·         ½ cup grated coconut, lightly toasted
·         4 calamansi lime, juiced
·         1 tsp sugar

Sauce Paste
·         2 tsp dried shrimp
·         1 lemongrass, sliced
·         4 shallots, sliced
·         2 garlic, sliced
·         2 bird’s eye chili
·         ½ tsp belacan (shrimp paste)
·         ½ cup grated coconut, toasted until golden


DIRECTIONS

·         Slice kacang botor thinly, diagonally. Finely slice seeded red chili and young ginger into strips. Remove the tough outer layer of the lemongrass, slice the inner part finely. Thinly slice the shallot and torch ginger flower.

·         Remove tail and bean skin from taugeh. Put in a bowl, cover with hot water. Leave for 2 minutes, drain and rinse in cold water to stop further cooking.

·         Dry fry all the spice paste ingredients until fragrant. Pound in a pestle & mortar until forms a paste. Thin with calamansi lime juice.

·         To make the salad, place sliced kacang botor, taugeh, red chili, ginger, shallot, torch ginger flower and toasted coconut in a bowl. Add the spice paste and sugar. Toss until well mixed, add salt and more lime juice or sugar if required.

·         Keep cool until serving time.

Friday, March 24, 2017

Behind their mask of meekness

I am very much 'amused' with some people who let people bully them and not stand up for their rights or even attempt to do so even though there's opportunity, time and it's safe enough to do so. When I say bully I mean it in the loosest manner, it could mean being discriminated based on gender, race, religion or social standing; road or parking bullied, treated rudely by service staff, bad service or overcharging at that restaurant. Or it could even be as simple as having people cut in line at that checkout counter. They then come to whine about it on social media, which usually leads to public outcry and shaming and cursing. Chances of the bullies finding out that people are upset with them via social media are almost zilch, especially if the 'crime' are not so big.

And sometimes, the chance arises where someone else is around and the person stands up for them, trying to defend a friend, righting what's not right. After all, friends do fight for friends, don't they?

So here's the funniest part, instead of being grateful, the whiner goes around whining that the friend embarrassed the whiner by defending them, that the friend should have just kept quiet about it. And the whiner goes around to a lot of people to whine about this friend. And this will start a round of bashing and shaming the friend instead. People who fraternize with the whiners aren't usually the kindest kind, they thrive on gossip and shaming. Words they use are cruel at their most charitable The injustice that was stopped is no longer the issue, but the friend who defended the whiner is. The friend's defence embarrass the whiner, that's really a major crime, that friend must be made to look like a major villain!
So what do you say of these people? Are they really the bigger bully hiding behind the mask of meekness? Or do they let themselves be bullied to satisfy their cravings of pure unadulterated meanness?

Yes, this is a whine post, though I am still deeply amused.

Wednesday, March 08, 2017

Stranger Things

If you grew up in the 80's, mad about Lord of the Rings, Dungeons & Dragons, Atari and high handlebar bicycles, and wished that they'd put together all your favorite coming of age movies, this is definitely a must watch.

Taking the best of  films, books, and TV shows from the 1980s and mixing them into it's very own sci-fi magic, this Netflix series gives homage to The Goonies, E.T, Stand by Me, Close Encounter of the Third Kind, Gremlin, Indiana Jones as well as a few  Stephen King's thrillers. The sense of dej├ívu you get in almost every other scene, is like going back into the comfort of simpler times.

I'd recommend a marathon of all the 8 episodes from Season 1 over a weekend (or in one night like we did )
Just watch it!

Sunday, January 08, 2017

DIY Denim Knife Roll


Weekend Project #2

An accessory I've always wanted for my tools. My first knife roll, to store and transport all my knives.


Denim Knife Roll by Athene
I made it simple enough just to fit all my current knives (plus a couple of extra slots for my dream knives) with two big additional slots for some other kitchen tools and kitchen towel and a (wonkily) hand-sewn name card slot. 

First I planned on adding a copper rivet ring to hold the lace, but patience is obviously not one of my virtues, I couldn't wait for the shop to open on Monday to get the rivet, so I decided to sew the lace on instead. 

As someone said, that makes it an original design, I can tie the lace anyway I like, I can make it pretty with knots or just slit it in for those professional moments. 
My current favorites neatly tucked in the knife roll

Saturday, January 07, 2017

Moss Garden with Stone Flights of Stairs

First weekend of 2017 project.

Project 1

Glass Terrarium : Moss Garden with Stone Flights of Stairs.

 I used at least four types of moss to create this micro garden, along with some bamboo grass, pebbles and old wood. Plus a couple of pygmy doresera.

I snuck in some carnivorous plant in there, see if you can find it.

Right profile

Left profile

Moss Garden with Stone Flights of Stairs 

Thursday, January 05, 2017

What's your passion?

A friend asked what's my passion these days, as I am one always with something different up my sleeves.

Here's what I told him.


My passion has always been food and all things related to it. No matter what other interest I pick up along the way, I always go back to my original love, food. I guess I'm one of those lucky few who have turned their passion into their life.

Passion is not something you look for, it'll find you, and draw you into a web that you wish not to escape from. When you spend every waking hour thinking about it, turn your life upside down to fit it into your life, waking up in the middle of the night with some ideas or thoughts about it, let your bath water go cold as you follow your trail of thoughts on it, that's passion. 


What ever your passion is/are, make sure you do it with zeal, and hopefully that will be your legacy.

~a foodie who's inspired to be a food connoisseur~



The friend who asked the question, he's one of those really passionate person who holds no bar when he does things. Him, I envy his passions, and at times I hate him because he makes me want to take up those interest too! 

p/s: late last year I started again with them carnivorous plants. But this time I am limiting myself to drosera, pinguicula and dionea. Specifically NO Nepenthes, as we can remember perfectly well how that took over my garden and life the last time. I will not fall to temptation regardless how appealing they are (here's to wishful thinking)