You gotta love this stuff!
Well, after showing you boys and girls my cooking prowess here, here, and here. I’ll let you in some exotic stuff that I myself haven’t master yet. Introducing Pho, pronounced as “fe-er”, or Vietnamese beef noodle soup.
The ingredients (as best I can tell)
- Beef brisket, sliced meat, tendon, beef balls, or other beef parts
- onion
- spring onion
- basil leaves, jalapeno peppers, lemon, and lightly boiled beans sprout on the side
- rice noodle
- awesome beef soup with some herbs and stuff I seriously have no idea
This stuff tastes awesome, and carries a different flavor from the Malaysian hawker food. It is not sweet but slightly salty, and carries a mild salty and beefy flavor. The basil leaves and bean sprouts further enhance the flavor of the soup and really add to the color too. Some Jalapeno peppers will put a kick to the soup for those who loves hot food.
I had the pho in my must-visit restaurant everytime I go to Ho Chi Minh City. It is located at District 1 and situated just behind the Renaissance Riverside Hotel. Here at Kuala Lumpur you can go to 1-U new wing and try it at the Vietnam Kitchen restaurant. However, the local pho doens’t do justice to what you can find at HCMC.
A satisfied customer. Total bill was about RM 8.00
Posted by KY_a |
4 Comments »
As we all know, knife can cut meat. But what can meat cut? Think, think, think…. Move your mouse over the graphic to see the answer.
Posted by KY_a |
1 Comment »
KY Style Indomie, looks awesome, no?
Following the popular Kung Pao Chicken and Fried Pomphret Fish, I’ve decided to teach you a simpler dish that mere mortals can cook up. Now I am sure many of you are able to prepare a pack of Indomie, but does it taste better than KY’s version?
This dish is simple as simple can be, prefect for the college kitchen and the lazy singles.
The Ingredients:
- A packet of Indomie, or two if you’re really hungry, or if you’re ST
- An egg
- 2 crab sticks, you can also subsitute this with prawn or fishball
- 1 onion
- some garlic
- 2 dried mushroom
The Steps:
- Boil up the water and start cooking your Indomie, throw in the dried mushrooms
- While you are boiling the noodle, cut up the crab stick, onion, and garlic
- Take out the mushroom after a minute or so, and cut it up to thin slices
- Now heat up the pans and start frying the ingredients while mixing Indomie sauce with some hot water in a small bowl
- When the noodle’s ready, throw it in, stir, and add in the premixed sauce
- Add egg, shake some soya sauce to it
- Serve and be happy after another few minutes of frying
I’ve included some pictures of the preparation work this time for you noobs. It’s easy, simple, and tastes pretty awesome for a 10 minute job. For simplicity sake, I did not decorate the dish this time around, but it’s Indomie, that’s as much honour it should get.
These are all the ingredients
Stirfry the onion, garlic, crab sticks, and mushroom first
By the way I haven’t gotten any emails yet, start sending me emails, hot chicks!
Posted by KY_a |
1 Comment »
KY’s Fried Pomphret fish - THE PWN!
Well, everyone now knows I can cook awesome Kung Pao Chicken, but KY’s cooking skill doesn’t end there. Today we shall learn about the famous fried pomphret fish that I make. Of course, recipe included.
The Ingredients:
- Pomphret fish x 2, fresh
- Shallots (small onions) - 4-5
- Garlic - half clover
- Ginger - few slices
- tomatoes - 3 for decoration
- Chilli Padi - according to your taste buds
- Oil, salt, and soya sauce
The Steps:
- Apply some salt on the fish, make sure it’s dry
- Heat up the oil, then fry some the ginger, garlic, and shallots in succession
- Take out the fried stuff, but leave the oil in the pan
- Fry the fish now! If the fish are dry then they won’t stick on the frying pan, and oil won’t splash out to your beautiful apron. Fry till golden brown
- Put the fish on the plate, and put the prefried shallots, garlic, and ginger on top
- Cut the tomatoes and decorate your dish
- Pour 2-3 spoonful of soya sauce to the fish
- PROFIT
Looks best or not? Any hot chicks who wants to date me, you know my email. hehe
Satisfied housemates, AGAIN!
Posted by KY_a |
3 Comments »
This is how the KY’s Kung Pao Chicken looks like, yum!
Just read Peter Tan’s blog on his Chiken Kurma. Not to be outdone, I’m going to talk about my Kung Pao Chicken here.
You see, yours truely does not only build pond his own pond (with lotsa help of course), but cooks too. If you are a hot chick digging guys who can cook, please email me your resume, preferrably with photos and body measurements. Thanks.
Now lets get back to the Kung Pao chicken. The recipe is from a combination of mom’s advice, over the shoulder peeping at local kopitiam chef, and 4.5 years of intense experimentation while I was at the States.
The ingredients:
- Chicken - portion according to the size of your stomach
- Dried Red Chilli and Fresh Chilli Padi - portion according to the sensitivity of your tongue
- Shallots (small onions) - portion according to how often you want to fart
- Ginger - few slices
- Garlic - you can never go wrong with adding garlic in anything Chinese
- Parsley - for decorative purposes
- Soy Sauce, Salt, Dark Soy Sauce - according to taste
The steps:
- Heat up the oil till it’s like damn hot
- Throw in the sliced ginger and chopped garlic, then run away as the oil sparks everywhere
- Throw in the shallots, in wedges or in whole, if they’re small
- Throw in the chillis
- Throw in the chicken, fry for a couple minutes
- Add in the mixture of your premixed sauce consist of the 3 items mentioned above
- Fried till chicken is cooked
- Serve with parsley on the top
Simple yet awesome in taste.
The chicks digging it, too
Nothing but empty plate left, best or not?
Posted by KY_a |
4 Comments »
