At last I have managed to find a cheap compact mobile phone with a camera AND a battery that lasts up to 2 weeks between charging. Now I can take pictures anywhere I eat and do not have to plan ahead to take my camera with me.
Sunday, 23 January 2011
One such occassion was when we were passing a branch of Wong Wong Bakery near Openshaw in Manchester. It was actually a little cafe attached to a Chinese warehouse and serve a limited amount of dishes to a mainly Chinese clientele. Hence their dishes are authentic and near restaurant quality but a bit cheaper.
This is the most expensive dish on their menu coming in at £7 for a large single portion. A stir fired mixture of fish balls, fish cake sliced pork, char siu, siew yook, roask duck, prawns, squid and straw mushroom over a bed of crispy noodles. Taste great and better than some more upmarket restaurtant in Chinatown.
Posted by Hazza at 06:32
Sunday, 2 January 2011
Happy new Year 2011!
Here's a posting to get me back on track with the theme of this blog, which is cooking.
Sambal tumis with seafood, especially squid is one of my favourite Malaysian dishes.
I managed to pick up some prepared seafood from a local supermarket and thought I'd make some fresh sambal (chilli ) sauce to cook this.
The ingredients for the sauce are red chillies, onions (preferable shallots which I did not have at the time), garlic, toasted belacan (fermented shrimp paste) and tamarind juice.
Its best to pound it manually in a pestle and mortar but I was lazy and used a blender. I added salt and sugar during the blending process.
Then heat plenty of oil in a pan, brown some sliced onions, then add sauce and fry till fragant.
Then add seafood and fry for 3 - 5 minutes. Not too long or it will turn tough and dry, especially if you are using octopus.
And finally here is the dish. Would have looked better with some coriander garnish, but I had none at the time.