Page 36 of 36
Posted: Wed Mar 07, 2012 3:36 pm
Food... it has been so long I am afraid to eat now. I think I had better start with some very light food again ... I'm still not hungry.
Posted: Wed Mar 07, 2012 6:14 pm
EVERYONE EAT SPINCh
Posted: Thu Mar 08, 2012 4:18 am
I am a fan of spinch :) Cooked or raw ... fine with me.
Started out with Ramon noodles ... that went ok. I ate a small burrito covered with graded cheese ... think I will try some real food now.
Posted: Thu Mar 08, 2012 11:02 pm
Posted: Sat Mar 10, 2012 9:31 pm
Frickin' love spinach. Will eat it with cheese on toast just because... though I am a lazy cook, if I could even be classed as one.
And I DID remember to take a picture of the onigiri I made, however... I forgot that my phone has a rather shit camera, the lighting was poor... and people kept trying to eat them as I was sailing round the room with the plate trying to get some decent lighting. Next time, however! Promise. Though it is nice to know that they were edible and nommy.
Posted: Sun Mar 18, 2012 6:50 pm
Posted: Tue Mar 20, 2012 11:04 pm
Your picture hit me right in the face with its tastiness. What is it? Looks like little rice dough dumplings with coconut... stuff (however you call it in English)
Posted: Wed Mar 21, 2012 12:38 am
It's tapioca balls/dumplings with palm sugar filling. I don't know what's it called in English. I call it coconut shavings.
Posted: Wed Mar 21, 2012 1:15 am
awesome, i want one
Posted: Wed Mar 21, 2012 8:52 am
I can send you the recipe?
Posted: Wed Mar 21, 2012 12:58 pm
post it on the boards, i bet more of us would love to try it.
Posted: Thu Mar 22, 2012 8:37 am
Please do so! I'm afraid it's going to be hard to find all the ingredients, but one can always improvise.
Posted: Thu Mar 22, 2012 3:34 pm
8-10 pandan (screwpine) leaves, cut into 3cm lengths
200g glutinous rice flour (or tapioca flour, if you can find any), sifted
Pinch of salt
1/2 cup boiling hot water
A few drops green colouring (if desired)
1/2 grated coconut, mixed with a pinch of salt
100g gula melaka (palm sugar) (crush it into small pieces so that it melts evenly. I hate it when it doesn't melt fully.)
1 tbsp soft brown sugar
Put pandan leaves and a little water in a liquidiser. Blend into a coarse pulp. Strain using a sieve to obtain two tablespoons of thick juice. Set the juice aside.
Put sifted glutinous rice flour and a pinch of salt in a mixing bowl. Pour in boiling hot water and pandan juice. Stir well to form a smooth dough. If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
Divide dough into small pieces and form lime-size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll again(cover the filling fully with dough) into balls.
Drop the ball into boiling water. When the balls are cooked they will float. Scoop up the balls with a perforated ladle and toss in grated coconut.
Ps. Eat it after at least 5 minutes of cooling or you'll burn your mouth and throat. Unless you like the heat, that is...
Posted: Thu Mar 22, 2012 6:44 pm
Guess I know what to look for the next time I'm in an Asia shop, but pandan leaves might be hard to come by. Are pandan leaves sold in jars or maybe cans as well?
Posted: Thu Mar 22, 2012 7:57 pm
Uhh... No? I don't think so?
The pandan leaves I grow in my garden are as long as my arm per piece.
But I do think that artificial pandan flavorings are available at confectionary shops.
Posted: Thu Mar 22, 2012 8:48 pm
Posted: Fri Mar 23, 2012 4:46 am
Hey, I'm still incredibly unhealthy. Here are 5 slices of french toast I made a couple of days ago.
Posted: Fri Mar 23, 2012 10:15 am
@Peter: That's only for curries.
Posted: Sat Mar 24, 2012 3:15 am
Shredded would be how I would say it ... but I am from Ohio.
Looks good Luna.
I have been eating a lot of French toast lately ... I seem to get on these kicks. It is fast and easy to cook.
Also been eating a lot of hash browns with an egg and melted cheese on top.
At least I am starting to eat regular again.
Posted: Sun Jul 29, 2012 12:15 am
have you guys ever had takoyaki? i had some for this first time today, after seeing it for years in my animus, and it was delicioussss. c:
i went to otafuku in east village. pic ripped from yelp.
Posted: Wed Aug 21, 2013 11:05 am
A roast perhaps, easy to make and the sides to some degree cooks along with it. Rice or mashed potatoes could compliment it, and maybe a nice salad. None of this is hard, makes it easy on the cook.