first and foremost
i want to make zhong next week.
secondly i don’t know if it would be a success or not because the last time i help rolled these mofo was in the late 1990s when i was living wif grandma during zhong season..yeah man..my grandma made n sell these during seasons (my friend’s mom was the festive bakers…) boy was i plump when i was a kid.
so in order to make zhong next week hence this influenced my monday night’s dinner. i decided i wanted to eat it(the zhong/bak chang) ala msian style – with sambal belacan like grandma make but of course i can never replicate what my grandmother makes because it is simply impossible but i can only try to reach 70%. but i went ahead and made it anyway…it’s not as good but i’m sure next time it would be better! (the first try i forgot bout it and burnt it…but here’s a warning? when you want to cook this dried sambal belacan, then well you need to have powerful hob over the stove and also close all the doors and open all the windows else you will quite possibly die from the belacan’s smell……)
(btw i burnt this cos i forgot to mind my pan and it wasn’t blended properly and i was hungry..it looks like shit that’s for sure but it tasted good!)
i guess it wouldn’t matter anyway if it didn’t turn out really well as i’d hope for because it’s all done with care n love and my bf would just makan anyway XDDD he’s really getting used to msian food and i’m kinda over taiwanese food for a bit because it’s getting too bland. so instead of complaining, i take things to my hand and decide to cook nasi lemak since 2 weeks ago i made chow kuey teow in a simple style using cheong fun cos no more hor fun..but hor fun n cheong fun is same materials just cut/rolled differently but noodles is noodles so yeah… oh yeah i didn’t have a food processor so i did it with a juice blender..omfg..i want to buy one but i dun cook that much so i guess maybe a mortar is more suitable but nz house flooring cannot take that mortar crap..
so here’s the pictures
i made nasi lemak~~ yushhh`~~
the rice is really made like traditional but i forgot to salt it wtf…
sorry it’s not very original because i cbf to go blend spice n cook from scratch! i bought brahim’s rendang sauce packet for $4 and then thicken the gravy myself lmfao!
cucumber too expensive and my other half said anchovies/ikan bilis is too salty and unhealthy and blabalbalbala (mostly he cannot tahan the smell) so i didn’t buy..omg HA MAI IS $11.50 for 200g only WTF i had to mix cheap ass ha mai (dried shrimp) with the expensive stuff…the cheap shit is really SMALLLLLLLLLLLL……
sigh..
and it cost me $20 to buy all that stuff/herbs to make the belacan for my zhong and nasi lemak..my bf noted i guess it was cheaper to eat out but then i figured i ain’t paying $20 for a small rounded container of belacan when i can make this n eat it everyday until i get sian for $20… he got nothing to say….
country road got sale again!! got some pretty nice stuff there i must say and i did score something at 50% off….so freaking happy but i couldn’t leave the shop with the 2 same tops but in diff colors cos someone was making noise -___-”
XDDDD
i hope you guys have a good week ahead! i got one more paper to go then i’m off for a month..should’ve gone back to asia ARGH ….
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