Curry mee is a curry and coconut milk noodle soup. In many parts of Malaysia and in Singapore, it is known as laksa or curry laksa. In Penang, it is known as curry mee as laksa in Penang refers to assam laksa, a very differently flavoured dish. (More about that to come in a different post.)
I had curry mee twice during my trip. The first was at a small place in Langkawi, an island in Malaysia that is popular for its beach resorts. I don’t remember the name of the place but it was like a mini-cafeteria in a strip-mall near Underwater World, and sold a variety of Malaysian and western foods. The burgers apparently sucked somewhat and the Hainanese chicken rice was so-so. I had curry mee and Ribena, a blackcurrent drink popular in parts of Asia and in the United Kingdom. The curry mee wasn’t bad. Decent spicing, vegetables weren’t too soggy… I just wish there had been more of them and a little less noodles. This photo is also the current image header for this blog, which I wrote about earlier. And yes, I was mocked by my father for buying Ribena (adults usually see this as a kid’s drink). And then I was laughed at for taking a photo of it. But hey, I like the taste and it has vitamin C.
Curry mee and Ribena - Langkawi
What to do with kimchi (a.k.a. kimchee) when you don’t want to eat it straight?
There’s soups, and fried rice, and Korean pancakes… but I am lazy and instead I made kimchi scrambled eggs. If you don’t like eating things that are too vinegary or too spicy, this might be an ideal way for you to be able to eat kimchi as the eggs mellow out the taste.
Kimchi scrambled eggs
Sugar-free Chocolate and Jam Cookies
This will be the 2nd last post about Christmas cookies. I’m so close to the end of them that I can almost taste it!
After the epic failure of the sugar-free shortbread, I tried a couple of other low sugar and sugar-free recipes.
The first one was sugar-free chocolate cookie recipe, made with jam. Unfortunately I had a hard time finding sugar-free jam for some strange reason, and ended up using a “no sugar added” jam instead. Not ideal, but not bad for a diabetic. Continue reading
This is the first night since last Thursday that I have actually been home for dinner, and so I really wanted to make something from scratch.
Silly me, I decided to make a frittata for the very first time. And without looking up any recipes.
The flavour was actually very nice. But I had a few too many vegetables in there, and needed more eggs. The frittata didn’t hold together at all, and was actually a bit watery (probably because I didn’t take the seeds out of the tomatoes). Didn’t bother to take a photo as I was too busy (and tired) to try, but I will definitely make this again with some adjustments. And once I actually do it sucessfully I will definitely be there to take that photo.
The excellent Cooking for Engineers blog has posted a step-by-step guide for the boiling time needed for different consistencies of soft-boiled eggs: http://www.cookingforengineers.com/article/249/Soft-Boiled-Eggs. They also have a guide about how to soft-boil an egg: http://www.cookingforengineers.com/recipe/239/Soft-Boiled-Eggs.
If you haven’t been to Cooking for Engineers before, it’s a great place to find recipes that lays out EVERY step needed to complete the dish. Fantastic for beginning cooks, and for those who need detailed instructions.
For my soy sauce soft-boiled eggs, I would say that the photo at the 7 minute mark is probably closest to the consistency that is needed for my recipe, although I know some people in Malaysia eat them when the egg whites are still soupy.