Vom Fass Aceto Maletti

I'm saying bye bye to commercial vinegar and H.E.L.L.O to VomFass's vinegar.

photo by melmok on Flickr

Who would have thought that I would get all excited about vinegar.

I've never tried a vinegar that tasted so delicious before. I wanted to get all types if $$ was not an issue. So I got the 16 year old balsamic vinegar. With the price i could have gotten at least 3-4 bottles of the commercial balsamic vinegar.

Money well spend for good quality vinegar!

-----------------------------------------------------------------------------------------------

semi braised seafood/chicken

I love this dish. Once a year, during chinese new year I'll get a chance to eat this. It will be pack with all the expensive ingredients like, sea cucumber (yum yum), abalone, fish maw, scallops and oysters.

I find that this dish is the one of the easiest dish to cook since it does not take much of cutting,cleaning or frying. 

What I did was, I soaked the dried mushrooms, oysters, scallops the night before and left it in the fridge. I wanted to do just one dish for that night, so I substitute the sea cucumber with chicken drumsticks. 

In this dish I have :-

an inch of ginger (julienne)

a clove of garlic

dried mushroom

dried scallop

dried oyster

chicken drumstick

straw mushroom

asparagus mushroom

frozen scallops

1/4 can of abalone clams and liquid

gingko

green beans

black moss / fat choy (hubby wants it, i don't know why....)

photo by melmok on Flickr.

photo by melmok on Flickr

Julienne an inch of ginger, fry it with 1 tbsp of oil. 

When you can smell the aromatic of the ginger, put in the chicken drumsticks.

Fry it for a couple of minutes, then pour about half a cup of water and the rest of the dried ingredients (which has already soaked overnight) + gingko + garlic.

Simmer it till every thing is cook and soft. I waited till the garlic was soft before putting the rest of the ingredients. I use the garlic as a guide... :) Of course the chicken has to be well cook as well. Lastly add the black moss.

Initially, I was using the slow cooker pot. But then the sky was getting dark and our stomach was growling louder...

So I transfered everything in a pot to cook the rest of the ingredients.

photo by melmok on Flickr.

Hubby and I was really hungry by then. So food presentation was out the window. lol....

photo by melmok on Flickr.

Testing from my phone

Just downloaded the app for my phone. Lets See how this works... Then I can ramble stuffs from where ever I go...

sambal prawns

Two weeks ago, I had the craving for the Ikan Bakar at Petaling Street. 
It's been a while since we went there for food. 

Usually, we had to wait for about 30-45 mins just for our food. To our surprise this time around it only took 25 mins. I guess it was our lucky day cos as we started eating, the crowd at the place grew.

The pics does not do justify to the how good the food is. 

We ordered clams (non spicy) and stingray fish (normal spicy).

3 plates of rice and the bill came up to RM 23.00

Then the other day, I attempt to recreate the dish without the foil and the grilling.

I think it turned out almost similar but something was missing though.
I should have grind the ingredients longer (my patiences was running low).

It was also less watery cos i did not wrap it up with foil.

Next trial would be with banana leaves and more patiences with the grinding...

photo by melmok on Flickr.

photo by melmok on Flickr.

photo by melmok on Flickr.

photo by melmok on Flickr.

stir fry leeks with prawns

I respect the patience of a food blogger!
I never thought that taking pictures and cooking at the same time could be so stressful.

Last weekend I tried to juggle the camera and cooking at the same time.
Making sure I got some 'nice' shots and that camera is oil 'free' from my hands.
That itself was stressful. I gave up after 1 dish.

photo by melmok on Flickr.

photo by melmok on Flickr.

photo by melmok on Flickr.

I haven't eaten a leek dish for ages so when i got hold of some of leeks,
I decided to stir fry some prawns with it.

heat up some oil, fry 1 tbsp of chopped garlic.
add in the prawns , add in 1 tbsp of oyster sauce and a bit of water.
then the chopped leeks.

The last time when I ate this dish was years back....

-----------------------------------------------------------------------------------------------