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a daily obsession pages home about classes restaurants links schmooze travel saturday may 25 2013 a breather i get asked by friends why i don t blog anymore there are so many reasons but i think the truth is i need a break i miss baking like crazy but the oven where i m living now doesn t work monitoring the house renovation and shopping for fittings and finishing take up a lot of my time and i have even stopped my baking classes because i m tired from running around doing a house is very challenging in kk if i want something more fancy i d have to wait about 6 to 8 weeks for it to be shipped in from kl right now i m totally stressed out searching for an oven that is at least triple glazed or preferably quad and has pyrolytic cleaning function but there s none here and there are very few choices even in kl brands of ovens are very limited too if you have a good triple or quad glazed oven with quick and even heating and pyrolytic cleaning function please tell me after foreveerrrr we ve reached the stage where we just have to put in the flooring which is dependent on the window glass being installed which is dependent on a very busy glass aluminium guy who can t be rushed or contacted i m at the house everyday i enjoy going through the process of building a house but am beginning to hate making decisions and i am living breathing house renovation nothing else cross my fingers and toes but i think the house should be ready by june i ll have a 9 feet by 3 5 feet kitchen island then and i ll be back with a vengeance promise posted by terri adailyobsession at 8 17 pm 208 hungry comments monday april 22 2013 vietnamese long beans with thai basil pork mince vietnamese long beans basil and pork stir fry here s a very simple easy to cook but delicious vietnamese thai dish that my new friend from hong kong taught me amy s vietnamese long beans with thai basil and pork mince was totally devoured within 5 minutes on the table this dish is best made with the old fashioned green long beans i couldn t find lee kum kee s shrimp paste so i had to use oyster sauce for the xien umami taste adjust the heat level by the amount of chilies i didn t use bird s eyes chilies and chili oil for those who love the flavor of thai basil which is stronger than sweet basil and veggies this is a great dish to eat with rice if i had iceberg lettuce i d use them as wraps kids will find this dish too vegetarian and minty as my son did still cook this and i know you ll like it vietnamese long beans basil pork stir fry 1 bundle 400 gm green long beans cut into 1 cm lengths 300 gm or more if like minced pork seasoned with 1 2 t castor sugar 1 2 t salt 2 t light soy sauce 1 bundle 200 gm thai basil leaves only 2 big red chilies cut into small 1 cm pieces 2 bird s eyes chilies optional 2 cloves garlic chopped 1 small red onion shallot chopped 2 t shrimp paste lee kum kee brand salt to taste 3 t chili oil or use veg oil or a combo of for a less hot dish 1 heat up a wok add oil and fry the garlic onions and long beans adding a large pinch of salt under medium heat push the beans to the side of the wok or dish it out add the pork i prefer not to add more oil but you can stirring well to break up it up and then add the chilies 2 add the shrimp paste substitute with chicken stock powder or oyster sauce as last option and stir well to mix continue to stir fry until all the liquid is gone the dish tastes better dry season with more salt and shrimp paste if necessary 3 turn the heat to high add the basil leaves stir through and dish up serve with hot rice i like it with crisp iceberg lettuce posted by terri adailyobsession at 6 06 pm 108 hungry comments labels main asian pork tuesday april 16 2013 tiger prawns in rice wine here s an easy one but it s oh so yummy especially when done with very fresh tiger prawns tiger prawns in rice wine 1 5 kg tiger prawns or any marine prawns 1 bottle 1 litre chinese yellow rice wine 1 t finely cut fresh ginger strips salt to taste 1 2 t sesame oil 1 devein and trim off the feelers and sharp tips of the prawns and legs as well if like 2 heat up a non reactive pot glass or ceramic add sesame oil and fry the ginger and prawns on both sides until shell is bright red 3 add all the wine cover and let wine come to a boil 4 remove cover add salt to taste and turn heat off glass or ceramic pots stay hot for a long time so do not overcook 5 serve hot as a soup very comforting and nourishing posted by terri adailyobsession at 1 30 pm 100 hungry comments labels main seafood creativity with food days 21 to 31 day 21 my butter half day 22 carnivore vs herbivore day 23 eggplant circus day 24 lv mushrooms day 25 field of chili tulips day 26 parliament is dissolved day 27 nasi lemak kl skyline day 28 red cabbage marchesa salad day 29 goldfish in my consomme day 30 tropical fruits pufferfish day 31 thank you posted by terri adailyobsession at 1 18 pm 63 hungry comments monday april 8 2013 fish head taro claypot delicious claypot of fish taro and chinese herbs blended with milk and chicken stock i ve been busy and lazy bad combination it s really hard to cook now that both boys are not home and the rest of my family me my mom hub and my daughter who is based between shanghai and here for this year is always on a diet either to loose weight for health or to fit into apparel that are one size too small i used to be skin and bones weighing 52 kgs after my third kid was born and was known and envied by less lucky friends for eating huge portions without gaining weight now i can t loose weight even when i starve myself last week my daughter forced me into a hip hop class at her regular gym after 15 minutes and feeling stupid always being a step behind i caught myself in the mirror rolling my shoulders and shrugging my body and i looked so stupid i ran out of the class i d rather be fat so did you read recently that a diet big on fish can reduce your chance of a heart attack by a whopping tage the more fish i eat the more uncomfortable i get about eating other meat maybe it s time i turn vegetarian which is not hard because good bacon and beef are hard to find here alu alu restaurant s taro fish head claypot is their best dish in our opinion but lately while the taste is still awesome getting a piece of taro is like going on a treasure hunt sometimes they even forget to spike the dish with dong gui a chinese herb that makes the dish so extraordinary so as every decent mom would do i cloned the dish at home and got it right first time with the help of my kids who told me that alu alu s white sauce is definitely milk not cream and that there is plenty of chicken stock powder flavor better than alu alu s said my daughter at first bite which prompted her brother to call her an ass kisser i cooked the dish again recently this time adding the sauce to the fish just before serving so that the fish doesn t break up i am so pleased with the results i hope you like it too if fish head is not to your taste poor you you can use fish fillet slices poor you with skin on so that the fish won t break up fish head taro claypot 400 gm fish head grouper is good in chunks or thick slices of fish fillet skin on 300 gm taro in small chunks 6 to 8 pips of whole garlic peeled 10 to 15 dried lily buds soaked hard tip removed tied in a knot 6 to 8 red dates soaked and slit once on the side to release flavor 2 to 4 very thin pieces of dried dong gui 1 thin slice of fresh ginger 2 t dried cloud ears soaked or 2 pieces dried chinese mushrooms cilantro for garnish 2 tsp chicken stock powder 3 4 cup fresh milk 1 to 1 1 2 cups water salt white pepper to taste 1 2 tsp castor sugar optional veg oil 1 cup potato starch flour 1 egg white 1 season the fish with salt and pepper massage in the egg white put potato starch into a plastic bag and add the fish piece by piece shaking to coat thoroughly shake off excess flour deep fry the garlic pips until golden remove and then fry the fish until just cooked remove and drain on kitchen paper 2 put the lily buds red dates mushroom or cloud s ears ginger dong gui and taro into a pot over medium heat if like add some oil before adding these items and add the water and chicken stock cover when sauce boils lower the fire and season with salt and pepper and sugar if using when the taro is tender add the milk season to taste adding more milk or water or chicken stock if necessary at the same time heat up a large claypot until a drop of water sizzles when dripped into the pot arrange the fish slices into the claypot and pour the sauce over the fish top with the cilantro and serve immediately eat with rice you can also cook everything in the claypot but the dish won t have a dramatic sizzle but be careful when turning the fish because it can break up and disintegrate posted by terri adailyobsession at 4 49 pm 75 hungry comments labels main seafood older posts home subscribe to posts atom blog archive 2013 19 may 1 april 4 march 9 february 1 january 4 2012 147 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