Last week, my Babi and/or Ayam Buah Keluak recipe was interrupted abruptly by my tea break.
That and the fact that I roughly have the attention span of a goldfish.
Anyway, where were we…
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.
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.