Sunday, October 30, 2011
On our visit to Penang, we were fortunate enough to meet up with Reese and Mark of Season with spice. Who generously donated their time to show us around and introduce us to many of their favourite places to eat. We started the day with Asam laksa and topped it off at dinner with Fish head curry and Sambal chilli crab. Both the company and food were amazing. On our 4 day visit, we attempted to eat at as many hawker stores and street vendors as possible. There were just endless things to try and flavours to discover. One flavour for me that stood above all else was sambal, it is unbelievable. Sambal is a fantasic sauce that goes well with everything, fish, vegetable, meat or simply as a condiment. The most basic of sambal is made from a combination of chilli and shrimp paste(belacan). But the varieties of sambal blends are endless, with recipes varying from family to family. This is a recipe we use and adapted to our taste. It's something we always have in the fridge for a quick stir-fry or enjoyed as a condiment with rice.
Monday, October 10, 2011
There is salad and there is papaya salad. This is without a doubt, my favourite salad of all time. The flavour is unbelievable and the texture amazing. There is nothing like it and once you have it, you'll be addicted. There are many variation of this salad, some are made with snake beans, and some with fermented crabs. They are all absolutely delicious! I have many Loatian friends and learnt how to make this from their mothers and aunties at family gathering. And let me tell you they like it hot, very hot! This is always the most requested salad whenever we have Bbq, I never seem to make it quick enough to keep up with demands.
There are times when we buy fruits and when cut opened to find that they are not quiet ripen to eat yet. This was the case with our papaya, instead of throwing it away. We turn it into a dessert with just a few other ingredients we have in the pantry and fridge. This is a refreshingly delicious dessert that is really simple and quick to whip up. In addition, we toss in some jelly we made earlier. The contrast between the crunchy white fungus and soft jelly was wonderful. Without a doubt, everyone in our house agreed that we should make again.
1 Papaya, cut into bit size pieces
1 handful dried white fungus
1/2 cup goji berries
1 cup sugar
1 slice of ginger, optional
1 ltr water
1. Soak the white fungus with goji berries in hot water for 30 mins and tear fungus into bite size pieces.
3. Bring 1 liter of water to boil and reduce to simmer.
4. Combine all the ingredients together and simmer for 5 mins. Remove from heat and let it cool.
5. Refrigerate overnight
6. Serve chilled