Sick of eating the same thing during lunch, nasi lemak, WhereElse Delights mostly. So decided to make something that is meaty and nutritious Bought 2 pack of cherry tomatoes.

Cut quite a bit of onion, sweat it out in little bit of oil(best to use olive oil)

Bought lean australian mince beef, about RM12 for 500g. lean is good, so that the bolognese won’t be oily.

cook the beef with onion till meat loses its pink colour, throw in halves cherry tomatoes.

simmer in medium fire, at this point, the color is not really appetising, i was expecting red color sauce, but instead the meat in swimming in its own brownish juice. Bolognese sauce usually requires tomato paste/canned tomatoes, i didn’t put any. Fortunately the taste is ok. I did put in canned button mushroom towards the end of the cooking process.

My breakfast and lunch. Yum~

Magheritta pizza is the simplest form of pizza, with only pizza sauce, cheese and tomato. Pizza dough recipe from everybody likes sandwiches. This is probably the best dough of few which i had made, mainly because it taste the least sourish, although still slight sourish, prob cos it didn’ proof enough, overall good dough.

Glutinous rice is one of my favourite dish, i love it as i am a rice person. This blog is slowly turning so much into a recipe and cooking site than food review site, not sure it is a good thing… hehe, but as long as it taste good, and worth mentioning, it will be here to stay. I did wonder how to cook such dish until i stumble upon one of the newspaper cutting recipe that mum religiously cut down, but never really make them. It was about 7 years ago when i first made it, and up till down, have done it several times. yum yum especially love the rice when it is really soft and stickyish. Above is dried mushroom.

some black fungus (can buy this in chinese grocery store if you are from oversea)

some dried oyster, usually i don’t put this, but they are some left in the fridge, so better used it up.

soak one pack of glutinuos rice overnight(500gm pack), next day, pour away the water till it is kinda dry, steam it for about 20 mins, use fork to separate grains half way thru to make sure all grains are steamed properly.

fry shallot/onion + garlic till fragrant, add in chicken, fried till the chicken is slightly browned.

add in the sliced mushroom, black fungus, dried oyster, the water you see above is the water used to soak mushroom(don’t throw away the “mushroom water”, the recipe did specify chicken stock, but mushroom water is fine)

add in the steamed glutinous rice, the rice will soak up the water nicely.

here you see it is fully soak up. If it seems a bit too soupy, you can stir it till it dries up. Scoop it up for savouring.

For make it more delish, i prefer to steam this dish when i want to eat it, so that the rice get even softer, like those in chinese dim sum.

above is the recipe which i copied from newspaper cutting, in chinese.

So i did celebrate Valentine’s. Wanted to go Daidomon, their RM68++ ala carte was so good, the big scallop, BBQ oyster etc etc etc, but it is fully booked for dinner, so i cooked. Above is Seafood Aglio Olio with shrimps and cuttlefish. It is actually better than i anticipated. Recipe taken from More than Words. With the addition of some dried chili and using normal salt instead of sea salt.

Fresh Egypt strawberry. Pretty cheap in carrefour, 250g box cost only RM4.99. They are huge and not sour too.

and haagen daz belgian chocolate ice cream, a time for some chocolate indulgence.

So there you go, last year was spent eating Pan Mee, the one in Jinjang, not that i am complaining as last year is a weekday and also i love Pan Mee, can eat it breakfast, dinner… quite against eating out during Valentine’s due to the crowd, and paying so much to get food churn out in bulk, in the name of love, just my thought.

So what i did with the leftover chili paste from Curry Puff? Chicken curry of course. First buy half a coconut(grated) for RM0.80

pan fried potatoes so that it get cook faster later. here is 1.2kg, i kinda go over a bit. However, didn’t like this potato, as it is too floury, keep sticking to the pan and not browning properly. All this 1.2kg comes from 4 big potato, next time should buy the smaller ones, less floury ones i guess.

fry chicken in the chili paste, it looks hot here, but it really isn’t

two coconut presses: left it first press, the the right is second press.

put in the second press of coconut (more diluted one)

put in potato

put in the first press coconut towards the end.

Verdict: chicken curry has definitely seen better days. it is not spicy at all, taste like curry, but not spicy at all, taste slightly sweet(could be the onions in the chili paste…), not aromatic. disappointing.