ayonecan-cook

  Thai sweet chillie sauce is syrupy, sweet and hot spicy. It takes under 10 minutes to make from start to finish. It's super quick. But I think the most satisfying part about making sauces, pickles, chutneys, jams or relishes, super quick or not,  is in the bottling.  Because you just know better things are about to come. I really wanted a square bottle for this. So I went to Daiso. Got it.  Daiso has everything. They have the littlest sauce bottles in the world too. Each slightly longer than an inch and perhaps skinnier than your little finger.  They are to bring along with you when you travel.  For when you're feeling homesick. Or perhaps to work. So quirky. Even silly me wouldn't buy them. They are just too little. :)  But I did buy that cute spoon in the photo. I can't stop myself buying things from that store. H e l p . And then I made sauce. The recipe ~ This sauce was so easy. I got the recipe off Closet Cooking who got it off She Simmers . However, I added fis

Nothing fancy here. It's just a garlic ginger chillie hot sauce. A chicken rice hot sauce. All you need is a blender and a swoosh and it's done. Ju made this exact sauce a couple of days ago as well. I'm not surprised if we had made and photographed it on the very same day. We share the same vibes. I believe that this is the third time we've made similar food and posted it within a whisker's post of each other's. It's one of those strange but true occurrences.  This hot sauce is great with steam boats, chicken rice, stir fried noodles, rice, soups, as a dipping for fritters. Anything and everything I suppose. Whatever makes you happy and whenever your palate needs a bit of a kick. Its kind of sour and spicy with a very subtle tinge of sweetness to it. Very very very appetizing. The recipe ~ 10 chillies plus some/many bird's eye chillies if you like 6-7 pips garlic, peeled 1 inch ginger, peeled 1/2 cup apple cider vinegar 1 T sugar salt to taste Wash and

Come on Brain ..... .work ....think?..... Nope. It's as empty as a gaping sea shell on the sea shore.  Brain says .."Dumm dee dummmm......." Please Brain..... don't go on vacation. I've just yanked the refrigerator door open. Tell me.... what is it that I need. Quick. The stove's on fire. Look I promise not to have too many passwords. Now help me. Shoot. This also happens when I have just taken the last step down the stairs or the last step up the stairs only to stand there, brainless, with wondering eyeballs. Brains take a complete vacation at the most crucial of moments. What has all this got to do with caramelized onions? Nothing. It's not a brain food but apparently there is great hope that onions may be key in producing long term health benefits. The sulphur and quecertin in onions have been known to neutralize the free radicals in the body. It helps prevent thrombosis and reduce hypertension, prevent cancer and infections. And the juice of one wh

I would finish a packet of this so fast and then hunger for more. But there really is no other way to enjoy this than to make your own because we all know that commercial varieties are deep fried in the same oil over and over again. Ick! I made this and it was oh! so delicious. It was sweet and spicy  clinging to crunchy. I was on high. The cassava root may appear quite intimidating because it looks very much like the trunk of a small tree with a very rough, dark and thick bark. It looks hard and heavy too. But once you get the skin off (which is actually not difficult to do) you'll find the inside flesh a smooth, silky, pristine white albeit very firm. I'm always amazed at the contrast.   These are sliced thinly and deep fried...very much like potato crisps ~ but they're not as fragile. Potato crisps almost break and dissolve the moment you put them into your mouth, without any effort at all, but these are more crunchy as opposed to crispy and slightly chewy. Lets just sa

Kim Chi ~ Tell me how cute a name is that? Bimbim Bap ~ Tell me how cute a name is that? Soondooboo Jiigae ? Kimchi Bokeum Bap ? Have I made my point? And aren't those Korean actors and actresses just as cute too? I know my nieces definitely think they are. And as cute as the name may very well be....kimchi is not a photogenic food, like rendang . It took me all 2 days of sweat, sweat and sweat to come up with some decent photographs. After all it was simply cabbage on a plate and the other just a brown mash of meat. But like the Malaysian rendang there is nothing plain about the Korean kimchi. The spiciness from the chillie and the flavours from the garlic, grated ginger and a sweet edge from the fruit puree that I had used made it a fantastic appetizer. Plus I've had this craving for some kimchi-jeon (kimchi pancakes) ever since I saw photographs of my nieces enjoying a Korean meal in Korea with the said pancake in full view of my computer screen. I was told by a lady herb

When a warm tropical thunderstorm ceases I'm happy. I feel as fresh as a cold, squirmy fish soaking in a sharp, chilly lake in the lush, mountain jungles of Borneo. With a camera. Snapping cheerfully at my bowl of fish floss. Knees in a puddle, slipping about on wet leaves. It's the after rain feeling I'm having now. A little bouncy, blithe, light and gurgly. Its the ions. You know ~ the negetive ions~. And strangely enough my fish floss look almost like fish food. Fish food fit for a Fish King. Or for the Queen of Fish.  That's how gurgly I'm feeling right now..... ..pheash forgive me. Tuna is what I used. 3 whole tunas, filleted, skinned, poached and crumbled. And spiced up with some chillie, coriander seeds, onions, garlic, ginger and tumeric.  It's an appetizer, a side dish, a sandwich filler. It can be eaten as a topping for fried rice, with steamed glutinous rice or with bread for breakfast or as a snack. I love it. It's one of my favourite appetizers