Thai Style Century Eggs
I think that would be the longest title for a post! haha hi guys! I'm back, been so lazy to blog but good news is that I've gathered a few things, some recipes and some food which I've come acrossed for the past week or so. First up would be the Thai style Century Eggs. This would either make you want to puke the moment you hear century egg or will make you go OMG! I love century eggs. Yes, they might have the most unique taste in the history of Asian food but trust me, this is exotic and it has a strong taste to it. Something which will linger on your tongue for a few seconds once it hits that spot. However it may be eaten, I like it fried with a little bit of sweet and sour sauce. So here's a simple and easy recipe to follow:
Thai Style Century Eggs
Ingredients:
3 Century Eggs; Shelled off and cut into half
A (for the Sauce):
3 tbspns of Thai Chilli Sauce (get the extra spicy one!!!!)
1 tbspn brown sugar
1/4 of a lemon juice
1/4 cup of water
1 shallot; thinly sliced & diced
1 chilli; diced
1 tspn of dried parsley (or better, fresh one, finely chopped)
Method:
Fry the century eggs for 1-2 minutes each on both sides or until the outer part turns golden brown and crisps up. Take out & drain the oil on a plate with paper. Mix A in a bowl until sugar dissolves. Arrange eggs onto a plate and pour sauce all over.
Serves: 3-4
*Tip*: Serves really well with pickled onions and topshells (canned). YUMMY!!!!
Had these during a BBQ over the weekend. It was again at the Croc Haven at Teraban and was accompanied by a very small group. Slightly disappointed with the rest who didn't make it (YES, I am talking about you Shannon!) but yea, an intimate crowd with good food, nothing better than that. And I think babe M, we kinda overestimated the amount of wings needed haha. Btw Babe LY, the longan I always use is the HOSEN brand one. Don't get the lousy cheap one, so masam man.
BBQ Mustard Chicken WingsIngredients:
1/2 kg of Chicken wings
A (Marinade):
3 tbspns of Mustard
3 tbspns of Oyster Sauce
2 tbspns of light soya sauce
A tiny pinch of salt to taste
Pepper to taste
2 Chillies; finely chopped
2 tbspns of brown sugar
Method:
Marinade chicken wings with A. Leave in fridge overnight or a few hours before heating up your grill or barbecuing them on medium fire for 8 minutes on each side or until meat can be easily poked through with a skewer (got this great tip from babe LY, thanks babe!!!!).
Serves: 2-3
Hmmm where is the fish?? - BUURRRPPPPGuys, it was my first time at Al Fresco, Miri on a Wednesday night. It's just a kind of cafe slash bar if you want to have drinks and snacks kind of place. I did find the atmosphere nice, the lighting was good, a pool table inside, easy sofas on the sides with high raised table tops and played quite a selection of nice ballads. Even the washrooms were interesting, I really like the wooden doors where you need to slide a piece of wood to lock. Hmm, don't really know how to explain that but yea, a great place to go and they served a killer Fish 'Umai'. Umai is actually raw fish "cooked" in lots of lime juice or vinegar. Mixed with sliced of large onions, chillies and sweetened with a bit of sugar. This is the best appetizer I've tasted so far! But fresh fresh slices of fish meat is the key ingredient to this! I have a Filipino uncle who makes this really well and he actually puts peanuts or cashews in the mix. The pic may not look nice, as it was all kena 'sapu' by the after - work , stressed and very hungry people I was with. Ok, Ok I was one of them. Couldn't wait for another bite after the first explosion in my mouth! WOW!
