Monday, December 31, 2018

Last day of 2018

.... another blood test. And my DNA getting analyzed this time.

the lack of oxygen in my blood made it appear really black.

Sunday, December 30, 2018

Sole Meuniére with Cream and Échalote Sauce Meuniére

For weeks we have been craving sole meuniére after seeing Saiful post about it during his London trip.

And a few days ago, I found a good sized sole during one of my early morning market runs. The fish was very fresh and was a good size too, weighing about 1.2kg.
As it was my first time ever cleaning and preparing a sole, it took a bit reading and Googling to learn the techniques. Armed with my new Kai chef knife, an hour later we had two good sized fillets skinned and a bonus of some fish roe (plus a Faten covered in fishscales and smelling like fish that Latte keep biting on my fingers)
I decided to make my first sole meuniere a bit more decadent and flavorful, by not cooking it with just butter the classic way (what's more decadent than cooking in loads of butter?!), adding finely chopped shallot and finishing it with cream.

As the fillets were quite big, the dish was enough to feed four (and two cats) generously.
So here's my very own 'Sole meuniére with a cream and échalote sauce' made from scratch, a side of blanched baby spinach.

Wednesday, December 26, 2018

Biryani for Adju

When one of your partner-in-crime and her family of athletes turn up at your door with only a few hours notice, it's Biryani time!


Saturday, December 22, 2018

Nasi Kerabu Kelantan

This weekend we treated the family to an 'almost' complete Nasi Kerabu Kelantan feast.
Nasi Kerabu Kelantan
Made everything from scratch, just like how it's done during my classes.
From 'tumis' to 'serunding ikan', along with 'air lada' and fine julienne of no less than ten different herbs and vegetables.
serunding ikan & kelapa

Finely sliced herbs and vegetables
The rice is cooked with liquid from butterfly-pea flower 'Clitoria ternatea' steeped in hot water. This gives the rice the distinctive vivid blue color that the dish is famous for.

Budu, shallots & bird's eye chili
Of course we had 'budu' too, what is 'nasi kerabu' without a generous spoonful of it for the lovely umami taste!
To make it extra special, I also made my mom's favorite 'solok lada' and 'begedil ikan'.

Stuffed solok lada before they are steamed

Solok lada and bergedil ikan made from scratch!
We also had 'ayam bakar', 'ikan celup tepung' and 'keropok ikan' to complete this East Coast favorite staple dish.
Feast time!
Though it's such a joy seeing everyone (especially Zz) enjoying it, I think it's going to be quite sometime before I have a go at this again, it just takes too much time and energy with the many elements to be made.

Tuesday, December 18, 2018

UPKK result

Congratulations Hussen!

His first major exam and he got straight As, all 8 of them! All the hard work, cramming days and nights has been proven to work.

Keep smiling, keep shining.
We are so proud of you!