Saturday, February 26, 2011

Temerloh : Gulai Tempoyak Ikan Patin

I went to Temerloh few weeks ago  for my GF’s wedding, and at the same time, to sniff out some good eats. Said Temerloh, what else we can think..? Gulai Tempoyak Ikan Patin lah. As Pahang born and raised in Pahang, I am so familiar with this and this is my top favourite food other than Laksa Pahang, Opor Pahang and Murtabak Mengkasar. Hoi sedap. I’m already salivating thinking about it.
After I’m done with my GF’s wedding, I head over to Pekan Temerloh to have superb Gulai Tempoyak Ikan Patin. As I arrived at food court, wow the crowd is massive and diverse - families, couples, people in uniforms (policeman, nurse etc) and big bikers. The seat was full and I decided to take away the gulai since i’m still full from the wedding. 

I got an opportunity to ask the aunty who cooks the Gulai Tempoyak. The fish is actually not wild from the river, they are actually reared in the river itself. They are in cages and still able to swim around with fresh, flowing river water running through ensuring the fishes have a clean, wholesome taste.  They cook the gulai on the premises and served instantly. So that the gulai lover get freshly cooked gulai tempoyak right on the table.
A whole fish divided into two parts only – head and tail. Each part cost RM10, worth it. So I got my gulai tempoyak for my dinner. The gravy is tasty like no other, hearty, thick enough and fantastic. The color is great and just right. I don’t need any other adornment, just gulai tempoyak itself. The fish is so fresh, no fishy taste and it is so soft. Perfect and thumbs up aunty.

My brother and I managed to finish one part each (both head part), it sounds a lot but yes we did. This is addictive as the next morning my brother said he keeps thinking of the gulai tempoyak that we had last night. FYI, I don’t take both durian and tempoyak. I cant stand the smell but gulai tempoyak, I cant even resist it! Especially during Ramadhan, gulai tempoyak is a must have for my family. So for the Gulai Tempoyak Ikan Patin lovers out there, I enclosed a recipe that I heritage from my late mom.

You´ll need:

Ikan Patin, cut into 1.5 inch thick
Bird eye chili, blended – Quantity depends on your liking
A handful of red chili, blended
About 2cm of fresh turmeric, blended
2 stalks lemon grass, pounded
1 leave of turmeric
1 cup tempoyak (durian paste)
Old cucumber, peeled, cut into cubes
Salt and sugar to add taste

The cooking method is super easy like abc :)
Wash the cut fish with tamarind juice for 2 minutes to get rid the fishy smell.
Add water into pot and bring the water boil.
Add tempoyak, bird eye chili, red chili, fresh turmeric, lemon grass and turmeric leave. Mix the ingredients and simmer for about 5 minutes.
Once the gravy is boiling, add the patin and cook under low heat. Season with salt and sugar.
Switch off the heat and add cucumber.
Have a great weekend, everyone! 

Thursday, February 24, 2011

FOTD : Vanilla and Raspberries

I got Weis’ Bar Ice Cream from my brother (he got this in Australia). Oh I love this because it tastes light and not so rich in calories. They are fruit based, not creamy and non-diary. There are few flavor available but I heart Vanilla and Raspberry, Sorbet Berry, Mango and Passionfruit so so much.

So this is the ice cream look like (pardon me, it was melt earlier and I freeze it back to get into bar shape).
I decided to use them as an inspiration for a look because I love the reddish purple with and little flecks of yellow. And this is the corresponding make up.

Wednesday, February 23, 2011

Astro Fest 2011 : Face Painting

Astro Fest 2011, it was held on 12th February 2011. Urgh I'm no mood of writing so let's enjoy the photos.
This is me before

The look that I'm going to have for
This is me waiting. 3 hours!

The making of

This is me after
We are family
And this is me at home.

Sunday, February 20, 2011

Back From Hiatus - Engaged!

Yes you heard me right. Oke so I've been engaged for, oh, 1 day. Hehe it was yesterday, 19th February 2011. Oh what a busy day came and went. It turned out better than I could have ever imagined. Sure, there were things that didn't go right but we took care of it properly. I should give my warm thanks to my big brother and kid sister, and my crazy yet helpful relatives.

** Another reason for hiatus: My laptop is really really needs to be fixed before it dies. Sad..

Thursday, February 3, 2011

Spinach Soup With Sweet Potato

Spinach is a fast-cooking vegetable and packed with nutrients. It can be stir-fried and it can be cooked in soup. This is one in thousands my mom's recipe, which I have always loved and will always hold close to my heart. Who hate mom's cook..? No one right

So today I'm going to share a simple recipe which is spinach soup (also known as Bayam Masak Air). It is a simple spinach soup, with all in a bowl and one dominant flavor of anchovies with a hint of black pepper and this had always been our entire favorite. So here we go, Spinach Soup with Sweet Potato. Oh I’m on diet.
A bunch of red spinach 

5 Big garlic cloves - cloves separated, peeled and halved
1 Onion chopped
Black pepper to add taste. Thank You McDonald's
A handful of dried anchovies
2 Small sweet potatoes, peeled and cut into small cubes

The method is simple. First, add water to a sauce pan. Add the halved garlic cloves, black pepper and anchovies, bring the water to boil. Secondly, add sweet potatoes and onion, cook till onions are soft at medium heat. Cover and cook till the potatoes are soft but not mushy.
While waiting the broth boiling, rinse the red spinach and pluck at the stems. Discard old or thick stems. 

By the time I’m finished with the red spinach, my broth is boiling. Uncover and add the red spinach leaves. You may season the soup with a tiny bit of salt depending on the saltiness of the anchovies. Cover it back and switch off the heat. And you’ve done! 

This spinach soup with sweet potatoes is wonderfully light and nutritious. Its reddish color in a result. I love it.