Tuesday, December 9, 2008

Indo-China Inspired Aidil Adha

Was suppose to go back to Penang for Dad's gym anniversary but the bus tickets were all sold out due to Aidil Adha and malas nak spend so much money on air tickets since X'mas is coming. So I ended up spending the weekend with Sam - signing him up as CNI member, then make him spend money in CNI (hehehe - I like this part right here), jalan-jalan to Jusco Taman Equine, shopping at Jusco Taman Equine (huhuhu- I hate this part right here), do marketing at Pasar Borong Selangor and memborong for seafoods and fresh vegetables.

Since he was not celebrating Aidil Adha with his family at his sister's house in Kapar, I suggested we had steamboat yesterday. Since he has been boasting about his very original Thai Tom Yum eversince the day he knew how to spell it so I suggested we have his Tom Yum as the soup base for the steamboat. Mula2 tuh macam-macam lah alasan. Tak biasa masak pakai kuali lain lah, sukatan kena pakai sudu tertentu lah, sukar nak agak sukatan air lah but of course lah I nak jugak rasa his Tom Yum.

Initially I thought that he might be using the Tom Yum paste like most of us and his story of using fish sauce and chili paste was just a myth. Then I pun macam impress when he REALLY bought the fish sauce, galangal, tomato, lemon grass, coconut milk, kaffir lime and leaves at the Pasar Borong. Dia siap suggest brand chilli bean oil yang dia pakai that is Mae Pra Nom. However, recently his Thai friend suggested another brand but he doesn't know how to pronounce it. But the truth is I pun tak pernah masak Tom Yum from the scratch. So I don't know what the heck to put in the pot to make Tom Yum soup.


Haa, lupa plak nak story. While waiting for him that Sunday, I singgah sekejap lah at this one Indian shop near his apartment area. I impress giler when I found out they sell rice wrappers (Banh Thrang) that the Vietnamese use to make their famous Spring Roll (Cha Goi). Murah pulak tu, just RM 3.40. The one I bought at Midvalley's Little Vietnam cost about RM 10.00.


Yesterday, I woke up at about 11.00 am to kemas-kemas rumah a bit before Sam arrive for our cooking session. Biasalah I mesti akan ambik gambar punyer so set penggambaran kena lawa lah sikit. Haa... the tikar tuh my mum import khas dari Sarawak tau. My mum nie terer lah pasal tikar kelesah nie. The one she bought bukan setakat better quality malahan lebih murah dan lebih halus buatannya berbanding the one I bought. Untuk memujuk hati, I letak tikar yang I beli kat dapur, as it blends with the deco. Ni side track a bit lah yer, sebenarnya saja nak show off macam mana I blend my Sarawak heritage into the modern contemporary theme. .. ahakss



So masa my Take Home Chef masak dia punya renowned Tom Yum. I buat lah I punya Vietnamese Steam Spring Roll. Since Sam nie "carnivourous" I buat yang takde sayur lah menggunakan minced chicken yang digoreng dengan bawang, halia, a bit of fish sauce and hoisin sauce. BTW, these spring roll nie better buat masa hari nak makan not the day before atau simpan dalam fridge sebab this will cause the wrapper to dry. Nanti not nice lah.


Anyway back to Sam's, the moment Sam add the fish sauce, galangal and lemon grass into the boiling water, I could feel I dah berada kat Thailand. Then whwn he put in the chilli oil paste, the tomatoes and the kaffir lime and leaves I dapat rasakan nie bukan calang-calang Tom Yum nie. Bau pun dah lain. Kalau yang kita makan kat kedai tuh penuh "sampah-sarap" jer. So malas nak cakap banyak so nie lah hasil tangan kami hari tuh.

Ramuan simple jer.



10 comments:

"The single" said...

Amboiii... kerusi kat dining table tu masih bungkus dengan plastik... mmmm... mesti sayang kan??? he he

the tomyam sounds good!

rambomadonna said...

aah aah kan... nampak sangat lah takut sangat calar balar ... btul serius, sedap sangat tom yum tuh... tapi takleh cakap kat tukang masak depan2 nanti naik minyak plak pakcik tuh

SeMiN said...

rambomadonna: hmmm...steamboat tom yum!....yum yum yum! ehehheeee

rambomadonna said...

semin, time snow2 kat durham tuh best makan tom yam pedas2 nih. Time aku seronok enjoy makan ingatkan kau nie mesti ala kadar jer sambut raya kat sana. rupa2nya siap kurma, nasi impit mcm2 lagi ...

Olpicture said...

ni rumah baru you ke jamie?

rambomadonna said...

yup, belum habis kemas lagi and banyak lagi perabot tak dibeli.

mohdsazali said...

Ala bos... shot yang kat dapur tue... okey la kan kemas teratur siap ada tikaq sarawak tapi kat hujung belah kanan tue beselerak...

Kantoi...... salah angel amik gambar... he he he he...

Nasibla tak der mak mentua lagi kalu ada... abis la kena laser ngan mak mentua...

rambomadonna said...

aah aah, nasiblah mak mertua takde. kalau tak sure la dia akan hasut laki I ceraikan I talak 3 sebab tak kemas dapur.

Ker, aku biar berselerak biar mak mertua yang kemas memandangkan menantu dia nie wanita berkerjaya dan masak sedap2 untuk dia dan anak dia... kejam lah plak.

Apa2 pun zali, kedua-dua visual di atas amat menggerunkan ... i belum bersedia untuk menghadapi realiti tersebut.

the cheeky wife said...

jamie

aku suka gila dapor kau..
the tomyam and spring roll pun nampak lazat...kat sini byk oriental jual rice wrapper tuh tpaku tak tau pun fungsi dia....apa beza rasa guna ni ngan guna kulit popia biasa tu?

hhiihih.....1st time tinggai komen

rambomadonna said...

welcome, welcome cik pah kiter...
normally rice wrapper nie better kalau nak buat yang steam version of spring roll. it will be a bit like dim sum punya skin. kalau popia roll tuh dia lebih chewy ... even if kita buat popia basah..

I suka juga pakai this rice wrapper untuk buat chee cheong fan segera ... put some fresh shrimp, otak udang and sambal fuhhhh... kalau yang ori punya chee cheong fun jenuh ko nak tunggu ...

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