HALLELUJAH!
Friday, 16 September 2005 | By Mike | Category: Generalafter several nights of burning the midnight oil, i managed to finally get my blog side bars looking and working as they should be (or as i want them to be?) . . . i guess it is not a joke, specially for a dummy like moi, to be playing around with a blog template’s html tags . . . :-) phew!
so what else have i been up to? iska’s busy thumbs tagged me for the childhood food memories meme . . . been working on that and hope to post next week . . . am also editing a few draft posts i wrote last week . . .
and aside from my work, there’s always food around . . .
yesterday, members of the management team trooped to the chefs’ offices for afternoon tea and to sample new sweet temptations which will be available in the hotel outlets soon . . . our executive pastry chef, danis yap (from kuala lumpur, malaysia) baked two exotic cakes — durian and longan . . . the longan cake was, for me the most heavenly of the two . . . as for the durian cake, please ask my colleagues . . . :-)
durian cake with ’spiky’ icing all over . . . yum! [not the durian, just the icing . . . tee hee]
longan cake with yummy fresh longans on top and in between the buttery sponge layers. my fave!
lunch was also equally exotic . . . kari ayam [malay chicken curry], steamed jasmine rice and braised pak choy with mushrooms.
KARI AYAM [malay chicken curry]
ingredients
1 whole chicken, cut into serving pieces
3 tbsp vegetable oil
3 onions, peeled and grated or finely chopped
6 dried chilies, soaked, drained and finely chopped
2 stalks lemon grass, white part only, finely sliced
1 tbsp fresh ginger, grated
1 tbsp sweet paprika
2 tsp ground cumin
1 tbsp ground coriander
1 tsp ground fennel
1 tsp ground turmeric
1 cinnamon stick
2 star anise
2 cups coconut milk
2 potatoes, cut into small cubes
1 tsp sugar
1 tsp saltmethod
heat wok to very hot. add oil and heat. add garlic, onions, chilies, lemon grass, and stir-fry for 5 minutes until fragrant. add ginger and spices and cook for another 5 minutes. remove.
add a little extra oil to wok and heat. add chicken and fry quickly to seal skin.
add cooked spice mixture, coconut milk, sugar and salt and cook for 30 to 40 minutes, until chicken is cooked and gravy thickens.
to prevent potatoes from being mushy, add them in when chicken is almost done and before gravy thickens.
serve with steamed jasmine rice.
(serves 4)
i have yet to bribe chef danis for the cake recipes . . . :-)
Oooohhh… I love durian, fresh and cooked. Will wait for the result of the bribery. :-)
The two cake look simply beautiful and very mouthwatering *drools* It looks too delightful to devour. If it’s not huge inconvience for you, may you please ask your friend to give me the two recipes. It’s eight days till my mother’s b-day and i still haven’t anything to give her. This just shows how great of a daughter I am *snickers* So I justI want to make her something special, you know. =] I hope you can get them for me. *crosses fingers*
[…] somehow found it difficult to ‘bribe’ Cheffy! Tee hee! Diana | 14-Aug-06 at 1:36 am | Permalink […]