Pejalai

Will need,

pork belly, garlic, sweet soy sauce, sugar, salt and kayu manis (forgot the english name).

Cut pork belly to size, preferable with 1 cm thickness. Length is up to individual.

Slowly cooked in hot water together with a glove of garlic.

Cook till medium rare or well done..

Prepare marinate:

Mix just enough soy sauce, sugar, salt, garlic and kayu manis in a bowl. Mix well

Throw in the pork belly and make sure the marinate cover the pork belly evenly.

Let to sit for like, say.. 5 minutes.

Two ways:

1. No oven, yes frying pan.

a little bit of oil on the pan and sear all surface until they are slightly brown (the sugar caramelized for you chef wannabe)

Take out and let to rest and prepare a sharp knife

Cut to size.

2. With oven (you rich bastards)

put the marinated pork bell in a baking pan.

set the oven to your liking (how should I know, I dont own an oven)

Till all surface is brown.

Take out and let to rest and prepare a sharp knife

Cut to size.

Go ahead and eat it. and leave a comment if you hate it.

This afternoon I cook my own meal for lunch since my last impulse buying habit has caused me a lump sump of $ and not to mention the loan from my loan-shark sister… -_-”

p/s: I still have my saving ya…

By far, today’s fried noodle that I cooked is the best of all.

It tasted great, balanced of flavor is there. So that I can remember the recipe, I write it here..

Onion - just enough
1 egg
Butter - approx 1 tbs
Dried noodle, Lee Fah? - just enough
Sardine in a can with tomato sauce - just enough
Sweet soy sauce - up to you
Salt and pepper - up to you
MSG?? or sugar.

1. Boiled the dried noodle till al-dente
2. Saute the onion with butter
3. set aside onion and dump the egg in, mixed with onion and add a little bit of cooking oil (1 tbs)
4. Throw in the noodle and mix everything well.
5. Throw in sardine with a little bit of the sauce.
6. add in soy sauce and stir.
7. add in sugar and salt and stir..
8. toss and toss and finish.

Serve hot with chili sauce..

no this is not a recipe, this is a note for me..

I was in Labuan long time ago last last last Monday if you people don’t know. It was short study trip.

Labuan is duty free = cheap liquor

Was browsing through the duty free shop and I found this little thing.

Its Choya. The label stated that it is a Japanese Plum Liquor. Look interesting enough to try eh?

So I bought the 160ml version. Which suppose to do nothing to a heavy drinker… which I’m not.

That’s RM13.50 for 160ml…

and here is the caps mechanism..

rather slick I must say, It make me go wohoooo…!!! (engineering high)

The taste?

It smell like the Iban’s rice wine but taste more like a sweet plum juice infuse with liquor. You have that warm feeling after a few sip. Not enough to make me drunk though…

but after a few shot later, its a different story..

p/s: no I’m not drunk. I seem to have a high resistance against alcohol.

cheers

Ensabi (this is what the Iban call this vegetable)

at this moment I don’t have any picture of the ensabi, unpreserved that is. I will try to get it after I’m home.

This vegetable is just like the green bayam we see in the market, but the ensabi is somewhat has bitter and sweet (to me) taste. To my knowledge so far, there are three ways of preparing it for consumption. First, just cook it like you cook a bayam, with anchovies, garlic, MSG and salt. Second, the ensabi salad, just mixed the ensabi with some anchovies, add MSG and salt and you are done. Last method, preserved with salt and a little bit of rice to make it sour. This one is more like the preserved vege from China..

And guess what?
My sis and mum flown me one container of it from Sarikei to Sabah. :p
and not to mention the some other surprise in the box…

This is what it looks like after I cut it for easy consumption. Picture was taken using my W810i.

To go with this I diced up some garlic…

*No picture*
To add to that, I add some dried fish (Ikan Salai), also from the box.

To cook it… Also no picture available, but I give you some ideas.

Heat up your wok or frying pan, add cooking oil to your liking.
Add the garlic, anchovies and stir fry them for a while.
Then add the preserved ensabi, stir fry it. use low heat.
Add sugar and MSG to your liking.

The finished product, go very well hot rice.

And not some ordinary rice, its the fragrant red rice from home.

and… some sausage too… I just throw it into the rice cooker :p

This is my lunch, Red rice, ensabi and egg. A very good combination indeed. Unless you are some high class bastard

I really enjoy it, and my GF also like it, she even threat to steal the container full of ensabi

yes you did dear..

(insert your own caption)

We were browsing through the busy market. Just like any other day, the market is busy with people. New fresh supply of vegetable and fruits arrived by the truck load. People shouting here and there…

I was busy choosing some fruits. He came and suddenly say something.

“WTF is that?”
“Where?”
“That… (pointing at something),…. Makcik.. apa benda itu?”
“Keropok dik”
“Kenapa hijau?”
“Keropok bayam, sebungkus RM4”
“Bah… ambil satu”

So he get a pack of Spinach cracker for RM3 -_-“

__________________

This is what it looks like. Green with some yellow. I think they dip the spinach leaf into a flour mixture before frying it.

The size depend on the spinach leaf. It looks great and supposed to give you the “Taste Good ™” impression.

Well… he say it tasted good since he finish the whole packet.

P/S: all events maybe not true but the spinach cracker tasted good.