I can has Delirium Tremens?

Not this delirium tremens! But this....


What a lovely Belgium beer! Brewed by Brewery Huyghe NV, its packaged in a super funky "ceramic" like bottle which is actually plastic film and features its signature pink elephant. Now pink elephants... I wonder if I imbibe enough of these potent 9% ABV brew would I be able to see them pink elephants?

Its smells typically of a Belgium strong ale which is bready, malty and with plenty of yeast aromas plus a bit of that medicinal scent. Not one overpowering the other but finely balanced.

Tastewise its very complex with citrus, apple, apricots and hops bitterness coming in and out. Even with the high alcohol content, it does not have that sharp fusel alcohol bite like some other Belgium beer.

Not a session beer where you can drink loads of it but a nice one to end the day with. Worth drinking again!

Stuffed Portobello Mushrooms

Had a bunch of crispy bacon bits that I made over some leftover streaky bacon in the fridge. You know them little bunch of perishable something in the fridge waiting to turn bad? Yeah those… ;)



Saw some nice fresh great looking small'ish medium portobellos and had to get the bacon bits in there!

Prepared them with a drizzle of olive oil, chopped enoki mushrooms, bacon bits, chopped cheddar cheese, mozzarella cheese, parmesan cheese, sprinkle of ground black pepper and paprika. Put it in the toaster oven for around 15 minutes or so at 200 deg C.

Spicy pepper paste pork

Whipped up a quick meal by stir frying a bunch of pork to go with white rice.

Marinated around 200g of slices of tender pork loin with this korean sauce called "Wormtree Vinegared Hot Pepper Paste" around 2 tablespoon of it, 1 tablespoon of cooking sake, 1 tablespoon of Hua Tiaw Chiew, 1 teaspoon of mirin and some ground black pepper. Put aside in the fridge for around 30 minutes.

Julienned some carrots, sliced some garlic and prepared some spring onions.

Heat up wok, add garlic, fry till slightly golden and add in carrots. Then dump in the pork and stir fry till cooked. Throw in the spring onions just before scooping up from the wok.

Here's how the sauce looks like. Taste great when added to instant Korean Kimchi ramen... :)


Sauce ingredients

Diced longbean omelette

This is one of our favourite dishes for dinner. Long beans aka kacang panjang(Malay)aka chaitao(Hokkien) a relatively inexpensive vegetable are traditionally(as far as I know ;)...) stir-fried with sambal and dried shrimp, added into sayur lodeh or various kinds of curry, nasi ulam(malay styled chopped raw veggies with rice) and all diced up in an omelette.

IMHO, omelettes are one of those easiest thing to cook and eat with rice. You can dump in anything from crispy ikan bilis to chives to spring onions to leeks to prawns to almost anything in the fridge. Comfort food at its best!

I diced a bunch of longbeans, a medium carrot and minced a few cloves of garlic. Stirfried in a wok with a bit of oil. While its cooking, beat 3 eggs, seasoned with a dash or two of fish sauce, some chinese wine, dash of sesame oil, pinch of pepper and salt. Pour it over the vegetables, let it set, quartered and then flipped to make sure both sides are evenly browned. Done!

Wonton Soup

Wontons! Little parcels of food! I saw Jaden's video on how to wrap wontons into little gold ingots and I told myself, I gotta try this.

Its a lot of fun really to wrap wontons, making little bits of marinated meat and wonton skin into these cute little wraps.

In addition to Jaden's recipe, I added some chopped water chestnuts and diced prawns into the mince meat. Oh and the process of peeling water chestnuts was a major pain in the backside. This I didn't enjoy at all.


The wontons were delicious and I like the extra crunch from the water chestnuts plus the savoury seafood flavour of the prawns.

Nom nom nom nom nom....

Herbed butter rice with Siobak

So whats good to go with the Siobak? Plain white rice? hmmm boring... So how about herbed butter rice? Yeah... so thats what I did.

Herbed butter rice(for 1 big eater or 2 medium portions)
1 cup Thai Hom Mali rice
10g pack of unsalted butter
1-2 cups of chicken stock
1 tablespoon of raisins
1 pinch of salt
1 pinch of pepper
1 pinch and a bit more of dried basil leaves

Rinse the rice only once and add in enough chicken stock to meet the 1 cup mark in the rice cooker. I have a small little rice cooker with a max capacity of 3.5 cups cos I cook for 2 most of the time and I don't really need some huge ultra modern rice cooker with fuzzy logic that would even do your laundry. Then again, it'll be nice to own one!

Dump in the rest of the ingredients and cook as usual. When the rice is cooked, fluff it up, mix the herbs and raisin evenly and keep warm for a while more to rest.

Served with siobak and it was wowee zoweee... nom nom crunch nom nom nom....

Sio Bak (Roasted Pork Belly) Part 2

The image and taste of crispy roasted pork skin kept replaying in my head... gotta make some... gotta make some!

Bought a nice 1.6kg slab of pork belly from the butcher. Prepared it like the last time and roasted it in the oven at 200 deg C. Used a fork this time round to poke the skin till my whole arm went numb. Worth it though, the crackling turned out super nice!


Looks a bit burned in some places but easily scraped off. Nom nom *crunch* nom nom nom...

Peri peri grilled chicken salad

I can't believe I ate this for lunch. No way... salad? huh?



Got a pack of salad mix from Cold Storage and found out that its from Genting Highlands, Malaysia. Wow. I've always associated that place with gambling and vice not agriculture. It says Genting Garden, and its a mix of Lollo Rossa, Lollo Bionda, Butterhead, Frisse, Mizuna, Celery Leaf and Radicchio. I don't know a single one of them other than Butterhead but I've definitely eaten all of them before! Time to do more reading.

Dress with a simple vinaigrette recipe adapted from Alice Waters, The Art of Simple Food. Rule of thumb is to have 1 parts vinegar to 4 parts oil.

Vinaigrette (For one serving)
1 teaspoon of Balsamic Vinegar
A squeeze of lemon
Pinch of salt
Pinch of fresh ground pepper
Stir the above in a fairly large bowl and add around 2 tablespoon of Extra Virgin Olive Oil till it taste right.
Mix in the washed salad leaves properly spin dried to allow the dressing to coat the leaves.

I topped that up with some boiled eggs, green olives and sliced Peri peri grilled chicken to make it a complete meal. Yah right...

Peri peri grilled chicken
1/2 a chicken breast sliced to 3 parts and marinated with the following for 30 minutes in the fridge.
Pinch of salt
Pinch of fresh ground pepper
Glug of extra virgin olive oil
1 teaspoon of Hickory liquid smoke
1 tablespoon of Extra Hot Peri Peri Sauce
1 tablespoon of Dijon Mustard

Heat up the toaster oven to max and melt a bit of butter on the aluminium foil lined tray.
Coat the chicken with the butter both sides and bake till it looks right, probably around 7-10 minutes.
Let it rest for a bit to absorb the juice before slicing the chicken.



Needless to say, I was hungry the next hour and had a bowl of instant ramen. Hur hur hur...

The Lard Brothers

Not really food related... but with a name like The Lard Brothers, its gotta be! Their FREE album is launched today on their label's website Aging Youth and this blog's food photos are featured on their album sleeves! Clickity click. Its free!

Miharu Sapporo Ramen

YOOOOO FOOOOOOOOOO!!!!!!!! RAMEN AGAIN DESUUU............

Ok too much Hardgay here. :P


This is Miharu's Tokusen Tonshio. Tonkotsu broth with salt as seasoning plus lovely lovely Sapporo Nishiyama noodles imported from Hokkaido. Think of the noodles texture to be a bit "similar" to Korean thick Nong Shin instant noodles. Thicker than your regular instant nooodles but with enough bite and springiness.

Comes with a slice of charshu, half an egg, bamboo shoots, sweetcorn and a piece of seaweed. I love it but just slightly less than Santouka. Santouka is still love for me.

Oh and I remember eating them a while back before this blog even started was that their bamboo shoots were damn smelly, almost can fight with those bottled Taiwanese shoots. Either they're much more pleasant now or my taste buds have already adjusted to the stench.

Miharu is over along Mohammed Sultan Road.
Address:
1 Nanson Road
GF The Gallery Hotel
Tel: 6733 8464