As you would have noticed, the title states “Cooking chez CV” like the rest of the other articles, however this lamb chop meal was actually done in Bangsar. Since cooking in Bangsar is actually very seldomly done, I’ve decided to retain the “chez CV” instead of putting “chez Bangsar”.
How did the idea for this meal came along? Well.. basically while doing some shopping in TMC in Lucky Garden, I noticed that there was a pack of lamb chops (5 pieces) which was going for only RM15! Seeing that it was cheap, I started to develop a craving for lamb chops and offered my mom to cook for the family thus giving her a day off in the kitchen!
The lamb was marinated using normal steak seasoning we obtained from Vancouver previously and I added some italian seasoning & stuff to it. The meat was left to marinate in the fridge for a whole day in a bag for the next day’s cooking on the electric grill. Apart from the lamb chops, on the menu were also some steamed carrots (prepared by mom dearest), sautee mushrooms, grilled mushrooms and skewered capsicum and mushrooms, and garlic bread.
How did the food turn up? Needless to say, it was delicious! (as can be backed by my witnesses i.e. mom,dad & May Lee). As usual, here I leave you with some pictures to salivate on. I like how colorful the capsicum, onions, carrots, and tomatoes make the dish…. STOP DROOLING ON YOUR KEYBOARD!
This meal upload is long overdue due to hectic working schedules as well as lazy weekends. In this article, you will find that May Lee attempted to cook Bak Kut Teh at the apartment which I must say was pretty well done. With the help of the A1 prepacked seasoning, the dish was pretty much authentic tasting. For those of you who wish to have a stronger tasting Bak Kut Teh soup, you might want to add in two sachets in the pot of soup. In my opinion, there’s never a too strong a bak kut teh soup… the stronger the better.
Bak Kut Teh as most Malaysians are aware of comprises of pork and herbal soup plus vege where applicable. Chik Kut Teh on the other hand is basically the same dish but the pork is substituted with chicken which basically makes the meal “halal”. I personally love BKT and think that CKT just doesn’t taste as good. Well everyone has their preference.
Bak Kut Teh should always go with soya sauce with chilli and garlic. Heck cares if your breath stinks after that… the taste is just worth it even if you might have to gargle and brush your teeth repeatedly after eating it.
Here are some pictures to whet your appetite!
For those of you who are unable to get the prepacked seasoning A1 Packets or similar, you may refer to the brief instructions which I found on the internet (Taste is not guaranteed but this is the general recipe).
1kg pork ribs or chicken meat
2 1/2 litres water
2 whole bulbs garlic, do not peel
20g Tong Sum
12g Tong Kwai slices
10g Chuin Kung
20g Sook Tei
25g Kei Chee
15g Yoke Chok
3 pieces Kam ChoeWrap in muslin cloth and tie up:
1 tsp white peppercorns
1 tsp black peppercorns
1 tsp anise pepper or Szechuan pepper (Fah Chiew)
1/2 tsp fennel seeds (jintan manis)
1/2 tsp cumin seeds (jintan putih)
3 cloves (bunga cengkih)
1 star anise (bunga lawang)
4cm piece cinnamon stick (kayu manis)Seasoning:
1 1/2 tsp salt or to taste
1 tsp monosodium glutamate
3 tbsp light soy sauce
Bring water to a boil in a deep pot. Add herbs and simmer for 30 minutes. Put in pork ribs and simmer for 30 to 40 minutes over low heat until meat is tender.Add seasoning to taste. Use a ladle and scoop out excess oil that floats to the surface. Serve soup hot with plain or yam rice and garnish with yau char kwai.
Today May Lee decided to attempt to cook the Malaysian Specialty Dish – Nasi Lemak at the apartment. Everything was freshly prepared, from the chicken and potatoes for the curry dish, to the coconut flavoured rice, to the lightly pan fried salted peanuts, to the fried kangkung (vege) and hard boiled egg. To say the least, the meal was delicious and I can’t wait to have a second round when there’s a chance *hint hint*. Overall preparation and cooking time took approx. 2 1/2 hours… talk about putting tender loving care into food preparation.
Sorry no recipies for you who’s interested but if you wish to drop by for a try, do drop ML a note. Maybe she might just try attempting this dish again *fingers crossed*, or perhaps something more challenging since she passed this with flying colors IMHO.
Here are some pictures of the Nasi Lemak meal that we had…. just to make you drool a little…
For those of you wish to try cooking your own Nasi Lemak, you may use the following guidelines which I found over the internet. Please note that the taste is not guaranteed but this is the general recipe.
300g long grain rice
2 slices ginger
1/8 tsp fenugreek seeds ( halba )
1 tsp salt
375-400ml coconut milk (from 1/2 a grated coconut)
2 pandan leaves, knotted
Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.
Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.
Our previous dish which was the Paella meant that we had leftover mushrooms, tomatoes, onions & etc… What better way of using them and finishing them off the next morning than to cook scrambled eggs? Here are some nice yummy pictures of our Scrambled Eggs dish solely prepared and cooked by May Lee….. ya I was still half blur after sleeping in… Tasted Wonderful… was awake after that with my Instant White Coffee
This weekend, we had a craving for Paella but we were unable to find any at the Curve… Not that we looked hard but we were told (by our food connoisseur Lim Fong) that they only had it at La Bodega. Feeling adventurous we decided to attempt to cook this dish in our little kitchen. We bought all the necessary ingredients at the Cold Storage. I think the main ingredients cost us about RM30.00 in total (Not too bad eh) but that was because we had to buy a whole pack of small rice, garlics, etc which can be used another day. We got home and downloaded a little recipe from the internet as guidance so that we know what order to put the ingredients in. Anyway why did we cook this dish? We decided we wanted to see how long it took us to cook the dish since we saw them cooking this dish in Kan Cheong Kitchen on NTV8. hahah… needless to say, it took us approximately 1 hour to prepare and cook and there were two of us. I think we would have lost badly if we took part.. but having said that… the end product was superb. We enjoyed the taste and the lovely dish though we got the water level a little on the soggy side. I’m sure we’ll do better during our next attempt… that’s after we buy a nice big pan to cook it in. If you refer to the pictures… you would have noticed we cooked the rice in two separate dishes… one corning ware and the other in a pot. A little hard to judge the water level when using such deep “cooking” dishes.
If anyone wants to try cooking this dish… I would recommend you to try it out. Its really not that difficult to cook and it’s really yummy!
A little bit of tib-bits don’t hurt anyone…. Here we have our breakfast and tea time snack. We opened up a can of smoked oysters and sliced up our French loaf bought from Atria’s supermarket. We toasted the French loaf slices and buttered them and shoved them into our little toaster over (compliments of Richard & Sharmaine.. thanks guys). Once nicely yellowed, we took it out and spreaded the smoked oysters onto the slices… added salt, pepper, a little lemon and some tobasco sauce….. yummy!