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 . Ho...

The Star , a national newspaper, has in its supplement Startwo a two page spread on the first Monday of every month called 'Don't Call Me Chef' . They feature recipes based on a theme.  Starting September they intend to feature a food blogger each month as well. I felt quite pleased and very honoured when Ivy, the column's writer and editor of Youth , asked if I would like to be the first food blogger to be featured and to contribute a recipe. Ivy also has a food blog called The Hungry Caterpillar. My contribution to this column would give the link to my blog as well as appear on kuali.com on Star Online on the same day, that is today 6th September 2010. We met and I was asked a few expected questions. I spent a few minutes recounting my little blog story. Then I sat back and, somewhat apprehensively (it being my first ever interview), looked forward to seeing it in print. I think.  I saw the article this morning. Eagerly. The title made me gasp a little. And then I ...

Glass noodles ~ cellophane noodles ~ mung bean threads ~ su'on ~ tunghoon ~ they're all one and the same. Slippery glass threads that are near impossible to scoop up if they were put into a soup. It's not to be confused with rice noodles. It's complete transparency and its feel as it slips through your lips, slides over your tongue and slithers down your throat makes it a very unique noodle.  It is an ingredient in a lovely soup with dried or fresh shrimps  that I used to eat as a child. A soup that's made up of bean curd skin, loofah, wooden ear fungus, golden needles and finally the glass noodles. Delicious. It was a favourite vegetable soup. But it was always the glass noodles that attracted and fascinated me more than anything else. It kept me busy. But the Thais have made it the main ingredient in a light and lovely salad. Less slithery because it is not in a soup but is a moist salad and very delicious because it is mixed with a spicy, salty, sour and sweet dr...

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...