July 24, 2010
One of the up-side of working from home is being smothered by the resident cats. Of the three, Fudge seems to be enjoying human company the most and being the lap-cat that she is, will always, always find her way into my lap.
She really is one hell of a cat, this one. She literally wormed her way through my lap, and will not stop until she gets her way all comfy and dandy. She ended up napping away for a good one-hour, sandwiched by a pillow I used as a cushion for my laptop and in between my lap, rendering me immobile for the whole amount of time she decided to comatose there (OK…when it comes to a lap cat snuggling away, I’m a crumbling softy and will not have the heart to move her away!) After a while, she decided to move from her sandwiched spot and squeeze her way to underneath my armpit in a chair that’s too small for even a cat to squeeze in.
Sometimes I wonder if she’s just humouring me or vice versa.
July 22, 2010
In the mood for fish and missing my mom’s home-cooked Asam Pedas…
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so, TA-DAAAAAAAA………!
It tasted authentically fine, alright. A taste I’m so familar with and relish so much that I went for seconds. Only, I’m kinda bummed about the colour. It should be dark, dark, dark red instead of brown-orangy. At least that was usually how my mom’s Asam Pedas will look like…very dark red. I’m not sure where I went wrong here as any more chilli just to get the colour will put my taste buds on fire! Oh well…!
Here’s the recipe I got off the internet:
Asam Pedas
2015-07-14 17:19:24
- A fish (Mackerel, Pomfret or Stingray..I used seabass as that’s the only fish I have in the fridge!)
- 5 okras
- 10 dried chilies
- 2-3 cloves of garlic
- 5 cloves of shallot ( I ran out of shallots, so I used 2 big red onions instead)
- 1 cm of ginger
- 1 cm of turmeric
- 1 lemon grass (bruised)
- 1 teaspoon of fish curry powder
- 1 tablespoon of tamarind (put into a cup of warm water an squeeze the juice)
- Sprigs of vietnamese coriander (I used curry leaves as substitute)
- Palm sugar to taste
- Salt to taste
- Blend chilies together with garlic, shallot, ginger and turmeric.
- Heat oil and fry the blended paste with lemon grass until fragrant.
- Add fish curry powder and stir well.
- Then add tamarind juice and two cups of water and wait for the mixture to boil.
- Lastly, add okras, fish and salt/sugar to taste.
- Boil the fish in the gravy over a small fire for about 5-10 minutes
Grubbs n Critters https://grubbsncritters.com/
This dish really brings back memories of home cooked food right out of mom’s kitchen. So good to eat with rice, dipped in white bread or with saltine crackers. There’s something about the taste that just lingers and keep you comign back for more.
Asam Pedas is so traditionally HOME. The kind which you get only at your own abode and only from your own mother’s kitchen and hardly ever outside of your own home. It is just not the same if bought from outside.
It really is a shame that Silver Bullet does not like fish…this is really one of the more traditional and treasured home-cooked dish around. Oh well..his loss; more for me! 😀
July 22, 2010
Remember this?
Recently I stumbled upon a comment on Shakira’s official theme song for the 2010 FIFA World Cup, stating that the chorus line of “Waka waka eh, eh” actually means….
… “my leg, my leg, short short”
…. in Hokkien (!)
How hilarious!
My knowledge of Hokkien is at best, all the swear words and vulgarities which were all duly inundated to me during my school years. Hence, it does make me wonder if the literal translation of waka waka eh eh is for real. Any Hokkienites out there willing to verify?
