It's not that I've not been cooking... in fact in my 2.5 months here I think I've cooked more than my 23-years of life's worth of cooking.
Well, if I were to blog about all my cooking, I think I can even open up a new blog just for that purpose... hmm... good idea... don't you think? (^,^)
People tend to start cooking simple dishes when they're a beginner, but no... not I... in less than a month here I've already started to cook dishes which I thought was only possible to get in shops/hawker stalls. I've even impressed my flatmates with my "dedication" to cooking (well who wouldn't if they see you rolling up pork balls from scratch?). Haha... well most probably it's my love for EATING that has forced me to go for extreme measures haha...
Ok, so without further ado.... a summary of my more "advanced" cooking...
First up,
It's paper wrapped chicken! In fact, I think I've cooked this four times already... Haha... no need to go Puchong to eat liao (^_^) I deep-fried it the first time, but the paper went all blackie and crispie... so ended up using the oven after that - less oil, less mess and less burnt paper!
Then, we have....
Everybody's favourite bak kut teh! I've cooked this twice so far... and I even added pork uterus the first time I cooked it! (I am not cooking pork uterus any more... they are so troublesome and smelly to prepare...) I didn't use bak kut teh spices because I don't like spices that much...
What's next?
Char siew rice! Haha... actually it's supposed to be siew yuk, but it somehow looks and tasted more like char siew instead... I made some gravy to go with it... pity I could not emulate it with that much success after the first time... until yesterday...
Next up is...
If you managed to figure it out... that's supposed to be Penang Lorbak... I know the one on the top looks really weird... I had some problems with the beancurd skin... but the second one looks much more decent, rite? (^_^) At least the taste is very nice... and tastes like lorbak (^,^)
Coming up next...
Pan mee (the torn version)! I was too desparate for it and my Patsie Cheong cookbook has the recipe for it... so why not? I didn't have a Pasta/Noodle maker to flatten the dough, so it ended up looking like wan tan... Well at least it tastes like pan mee. I should try making the dried version next time - I really miss the one in Tmn Tun Dr Ismail... Oh... and ikan bilis rules!! But it's really expensive here... 1 pound for a small packet... should have listened to Mr. Ng Hu and brought it over fom Malaysia...
Then on to a simpler dish...
Deep-fried-breadcrumbed-coated-chicken in sweet-sour-sauce! This looks great and tasted scrumptiously heaven... if I do say so myself... I doubt I will be able to emulate this feat ever again...
Well... something that does not look that appetising...
It was a feeble attempt to make Butter Chicken like the ones I used to have in Dengkil. Anybody knows how they actually make them??
Finally, for those wondering whether I only cook Chinese food...
Kurma Ayam... using Adabi punya paste of course... it tastes quite nice (and good enough to pass as an authentic Malay dish (^,^))...
Conclusion... I've come all the way to the UK to learn to cook Chinese Malaysian food???!! (-_-||||||)