Category Archives: Malaysian

Storing Ginger

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Storing Ginger

I should’ve published my Babi and/or Ayam Buah Keluak recipe yesterday.
Truth be told, I was too busy whipping up a 4-course meal for the Baba and I.
*burp*

Till I get about editing the pictures for the post, here’s a lil’ tip for my 10-odd readers. 🙂
I love you! I love you all! 

If you’re like me (READ: working, maid-less amateur cook who whips up a meal, at most, twice a week), you’ll probably be at a loss when it comes to purchasing ingredients like ginger (or onions, or garlic – but these keep for perpetuity with their skins on).

Your recipe will probably call for vague amounts: a thumb of… a thimble of… (WTF*CK?!)
to more precise measurements: 5 cm of… an inch of…
However they word it though, unless you’re cooking for an army, you’ll usually not need more than 5-10 cm of it.

Don’t go! There’s more!

Buah Keluak

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Buah Keluak

No, I did not forget about all of you.

The weekend saw the Baba and I on a road trip with our Priest that took us on a gastronomical journey all the way through Johor (one day, remind me to tell you where to find the best Fuzhou food down south), landing up in Johor Bahru;
and ended with us paying a visit to an old friend’s first born in Muar.

I finally got about to cooking the buah keluak that’s been sitting next to my kitchen sink for the past fifteen-odd days yesterday, to splendid results – especially since this version did not contain pork in it.

Don’t go! There’s more!