Been a long time yes?

Alrite folks? How's it been? I hope all is good in your land there.

I decided to upload some new photos of me food.... sigh, it has been a while yes? Well I hope that you'll enjoy the images and the thought of eating them. :)

Ok, first up, Crabs.... this is the Crab in Padang Sauce, its a spicy combi of taste that will leave a tender puzzled linger in your mouth, its slightly sour / sweet / spicy at the same time.

I also made some regular steam fish, pop it into the steamer but not before smuthering with shrooms / ginger / garlic / oyster sauce / chilli padi. Tin foil the dead aquatic animal and steam it for 30 mins, depending on how powerful your steamer is.... but when you hear that DING... you know that the finned creature is now ready to be consumed...... not under the sea..... IN THE TUMMY!

You know how when we go have DIM SUM.... its always NOT ENOUGH? Especially the steamed pork ribs? I mean, ribs, to me its the essence of life, ok, maybe so its money / car / watches / women..... but ribs... I get a real high thinking of ribs.... So! I thought, let's try this puppy and it was not hard at all!! I mean, the Mrs taught me how to do this and DANG! It's easy as 1-2-3.... huge portion and delish tasting dish to boot. And the best deal is that I can eat as much ribs as I want to!!! WOOOOOOOOO

This next dish is a fave of the Mrs... guys, c'mon, MARMITE?!?! VEG EXTRACT? Please... YULK! But hang on there! 2 teaspoons of Marmite + 2 teaspoons of good honey + 1 sachet of caster sugar + teaspoon of soy sauce.... mix it together and you have yourself a blistering sauce that is wicked. Taste test with the pinky (not the one that you dig your nose with please) and I am sure the Marmite taste is masked away very well? :)
Deep fry chicken parts first and make sure that they are de-skinned and have all the fat removed. You may want to pan fry them instead but deep fry is better. In high heat for 3 mins will be more than enough (after the oil is in the boil yes?) So just dap some oil into the frying pan and a teaspoon of chopped garlic and also some onions, 30 sec later.... plonk them fowl parts into the frying pan and start to infuse the garlic flavour with the chix. 1 minute later, you want to add the Marmite sauce into the frying pan and another 1 minute of mixing pan, make sure to reduce heat to 50% and cover the dish for 1 minute. You know what, prepare your tongue to be wow-ed by the glorious taste of cooked Marmite sauce... well actually its more honey and sugar to mask the damn, I mean ACQUIRED taste.

How can, in a typical Chinese meal, we not have the greens of life? Vegs. It was a generous helping of spinach and wolfberries. How shall i describe the taste? It's sweetness was natural, the firmness of the spinach was undestroyed by the control of fire and the overall lightness of the meal was a WeightWatcher's delight (I would know, cos I am trying to loose weight). As tasty as it is, all you need to do is to pour BOILING HOT water unto the veg for 30 sec (it's enough to render the veg - cooked to be honest) and then remove and let it rest. In a pan, you want oil and garlic. Till the pan is hot, add the veg into the pan, constantly moving them stalks and leaves........ 1-2 minutes later, you add the dried wolfberries (which had to be soaked in water 1st please!!) and with the watery content of the bowl, drip every single sweet drop of the mixture into the pan and continue to mix them together.
At this moment, you will be most likely to be thinking of your other half, just in an apron and dripping this sweet fruit suace unto themselves ... HOLD UP! Sorry all, that was what went inside MY mind...... back to cooking - in the pan, mixed well and all, cover the pan with a lid for 30 secs in high heat and sweet sensation of leaping veges..... its done!

Anyway guys, it's been sweel today writing about food again and as bad as my instructions are, I hope that they help you in a way? Part of cooking is the knowing how to cook it and the trial and error part soon becomes the past when you know now the how-to and the not-to. Enjoy all and till I cook again, hopefully in the very near month.