Beef Rendang

All is not butter that comes from the cow.
~ Italian Proverb

Rendang is a dish from Malaysia which in some ways resembles a purely meat curry. In Malaysia, it is prepared by the Malay community during festive occasions.

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Rendang is often served with a ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes). However, it goes equally as great with steamed rice, or even bread. It is not very spicy hot but is very heavily flavoured in spices.

Rendang is normally made from beef (or occasionally chicken or mutton) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, leaving the meat coated in the spicy condiments. The spices may include ginger, galangal, turmeric, lemon grass and chillies. The slow cooking process allows the meat to absorb all the spices and to become tender. That sounds daunting, right?

Things are much more easier these days because we can just buy all the ingredients mixed in a box.

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We bought the Claypot brand Beef Rendang Mix (see box above). To prepare this dish, we only need 750g (1.5 lb) of cubed beef. The stuff you see in the two bowls and measuring cup are prepared out from the box. (more…)

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Bak Kut Teh Instant Noodles

Not the place where I was born but where I hang my hat is home.
~ African Proverb

We found Bah Kut Teh instant noodles in the shops not too long ago. Although BKT is a common dish in Malaysia served with steamed rice but we have never come across a BKT flavoured instant noodles.

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The instant noodles BKT costs 69 cents — not cheap as far as instant noodles goes. Unless you read Chinese, you will simply miss this on the store shelves. I mean, BKT should show a simmering pot on pork, shouldn’t it?

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Laksa

There is no love sincerer than the love of food
~ Geoffrey Neighor

Rachel gave us a box of Laksa paste and premixes which they brought for us all the way from Singapore. This was what is rightfully called Laksa Lemak because there are many varieties of Laksa. This version of Laksa is of Peranakan origin, that is, born of the intermarriage of Chinese and Malay cultures.

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Laksa lemak, also known as nonya laksa, is a type of laksa served in a rich coconut gravy. The presence of the coconut cream (the pressed “milk” of the grated flesh of a fresh coconut) which adds a distinctive richness to the dish. Laksa is traditionally garnished with laksa leaf, also known as Vietnamese coriander or Vietnamese mint.

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Here are the ingredients we use to prepare the Laksa for lunch.

Ingredient (3).0The Laksa box contained four pouches:(1) the Laksa Premix,
(2) the Laksa Paste,
(3) Sambal Chili and
(4) Dried Laksa Leaves.
Ingredient (2).0For noodles, we use the shanghai thin noodles.
Ingredient (1).0We also had some fried beancurd (tofu-pok).
Ingredient (4).0For meat, we use fishballs and prawns. Cilantro is used to garnish the dish.

The Laksa can be used to make two-three servings. (more…)

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Orville Redenbacher’s Popcorns

The truly rich are those who enjoy what they have.
~ Yiddish Proverb

It’s hockey night today. Nanzaro wanted to watch the Canucks game against our arch-rival, the Flames. He made popcorns for snack for the game.

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The popcorn we bought was a mouthful — it’s called the Orville Redenbacher’s Ultimate Theater Style Butter Flavour Popcorn. Each box costs $2.99 and comes with four separate packs.

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This brand is different from many other popcorns in that it comes with a separate pour-over flavour pouch. The flavour is made from real butter. That’s why they call it the Ultimate Theater Style.

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DQ’s Chocolate Dilly Bars

Life is like a box of chocolate …
~ Forest Gump

Believe it or not, last week I bought a total of 72 Dilly Bars! It is a good thing that Dairy Queen had a BOGO (buy-one-get-one) promotion or else it would have costs me quite a bit. I bought them as a treat for all the people in Best Buy who had so kindly paid for my farewell lunches. I think they all liked it.

This is my blog on the famous Dilly Bar from DQ.

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The Dilly Bar is a delicious vanilla ice milk dipped in chocolate flavoured coating. Did you know that the Dilly is celebrating it’s 50th anniversary this year. Yup, it was first made in the year 1955.

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Each box of Dilly Bars come with twelve 100ml bars. (more…)

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Vietnamese Coffee

Coffee should be black as Hell, strong as death, and sweet as love.
~ Turkish Proverb

It is cold and rainy today. I did not sleep too well last night and as such it’s a great time for coffee to keep me awake. Suanne made me Vietnamese Coffee which is also known as Cafe Sua Nong. Vietnamese Coffee is normally served in ice but I like it warm on a cold day like today.

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Vietnamese coffee can be made simply by mixing black coffee with a lot of condensed milk. It is traditionally made by brewing the coffee with a small drip percolator into a cup containing condensed milk. We bought the percolator some time back from the T&T Supermarket. We can’t recall exactly how much it costs but it’s pretty cheap … something like $5 or so.

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We use whole coffee beans and like to grind it just before we use it to ensure freshness. Coffee once ground deteriorates fast. Ignore the Folgers can on the picture below … we just used the can to store our coffee beans.

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This is how we made our Vietnamese Coffee: (more…)

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Myojo Ramen Char Mee 100

One cannot think well, love well, sleep well, if one has not eaten well.
~ Virginia Woolf

This is our favourite instant noodle — we call it the Myojo Pedas 100. No other instant noodles comes close in comparison and it has no peers in the spicy-ness department. Although we have found some other Myojo instant noodles in many shops we have not come across this specific type. So, everytime we hear someone coming over from Malaysia or Singapore, we would go on the carpet begging friends or family to bring over some. This latest consignment comes courtesy of Rachel, little Angela and little Gabriel … specially imported from Singapore. [Rachel, Angela and Gabriel, we dedicate this blog to you!] We now have precious 15 packets — got to ration really closely because it’ll be a long while before we get our next replenishment! BTW, this is a dry noodle and not the normal soup type. This is how it looks like:

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Of all the in family, Nanzaro is the one that goes ga-ga over this the most. For a small guy, he can really take spicy food. So, the honor of eating the first pack goes to him. He has kindly consented to showing the world how he prepares the noodle. KIDS, DO NOT TRY THIS YOURSELF AT HOME. ALWAYS REMEMBER, SAFETY FIRST AND GET AN ADULT TO SUPERVISE YOU.

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[Dad]: Over to you Nanzaro.

[Nanzaro]: Ahem. Hello everyone. You MUST first of all make sure you have all the utensils you need. You don’t want to start looking for it midway cooking or you might rush and cause little accidents. This is what you need: a plate, pair of chopsticks, a small cooking pot with cover, and a sieve.

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