Tuesday, June 27, 2006

I don't normally post Youtube stuff but this is so cute and funny that i'm bending the rule :)

I squash, you squash, let's all squash.

My partner in crime is in the Phillipines, probably having a difficult time swallowing a balut (Disclaimer: if you have something yummy in your mouth or about to, don't click on the link until you're done eating!). Personally, my stomach has endured more revolting stuff.
While she's gone, i'm doomed to eat leftovers or fend for myself as none of the restaurants around here have English menus. One of these days, I will have to learn more Cantonese phrases other than "soy sauce, please". Until then, every trip to the wet market to pick up ingredients is an adventure. More on this at a later date.

15 minutes plat du jour: Squash with spareribs in a gooseberry sauce.

  • Pork spareribs
  • Garlic
  • Olive oil
  • Salt & Pepper
  • Onion
  • Chives or green onion for garnish
  • Gooseberry sauce (gooseberry, ginger, sugar and water). Substitute a tarty fruit sauce like cranberry if you can't it.
As you can see, I don't list quantity for the ingredients. I cook by eyes and taste, not by specs. Anyways, this dish is so easy to make that if you enjoy being in the kitchen, you'll probably create something even tastier than mine.

  • Wash and pat dry meat. In a pan, pot or whatever else you have laying around the kitchen, brown in oil for about 5 minutes.
  • Remove and set aside
  • Samurai them onions & dice the squash into cubes. Add them to pan and sautee for a few more minutes.
  • Season with salt & pepper and cover with lid. This allow the squash to cook by absorbing some moisture.
  • Return the spareribs to the pan/pot and sautee some more with the gooseberry sauce added in.
  • Make sure the window/door to your kitchen so the wondeful aroma can circulate. This way your dining partner is 50% satisfied by smell even if the dish turns out to be crappy.
  • Scoop your 15-minute creation onto a plate, sprinkle with green onion to make it pretty for the camera and dig in. A glass of sauvignon blanc will be a good complement if you want to impress the lady, boyz.
Bon appetit

I'm off to Ho Chi Minh City this weekend for a couple days then hopefully squeeze in at least 3, 4 days in Nha Trang for some diving and good seafood. Can't wait to get my paws and tongue on some kickass Vietnamese food again.

Saturday, June 24, 2006

Scruffy, the Dragonfruit slayer

*Chandler-voice* Coulddd there be anything more satisfying than tropical fruits on a hot summer day??

We snatched up this delightful and gorgeous specie from Taste Food Galleria , which is our favorite market in HK. The selections, quality and prices are much better than its competitor, CitySuper, in my opinion. Taste is like a combination of Whole Foods, Sutton Place Gourmet and Gelson's, wonderful markets found in the US.

Back to Hylocereus undatus, aka dragonfruit, aka pitaya or strawberry pear. They come in a few different flesh & skin color. We've tasted the widely available white flesh variety before but never seen this vibrant, deep purple flesh before so were rather excited. At HK$18 for two, it was a hella bargain since I've paid twice as much for one back at home before.

For those that've never seen or tasted dragonfruits before, they're usually compared to kiwis. The flesh type is sweet if you don't happen to pick an underriped one. Those that complain about dragonfruits having no taste usually have picked the wrong one or buying when the fruit's not in season. Commonly found in Vietnam, Thailand, they're very refreshing in a fruit salad or just by itself. I prefer them chilled and have lots of fun playing with the sesamelike seeds with my tongue and pop them with my teeth. Who says you can't play with your fruits!

We found this blatantly copied Magic Bullet last week (is there anything that can't be knockoff in China?) so decide to put it to good use.

The results were very good. Quite tasty and inexpensive compared to spending $$ at Hui Lau San to get our dessert fix. Gobble up some of the simple yet satisfying creations:

If anyone happen to be in Central/South America and can sneak the yellow skinned pitaya past Custom for me then my dragonfruit slaying battle will be complete.

Monday, June 19, 2006

The obligatory inauguration

After months of indecisions and procrastinations, we finally decided to leave our footprints on this blogging phenomenon that's all the rage. Have you heard of it? Ok, it's not like we've been living in the jungle or stranded alongside Robinson Crusoe for the past decade. We each have/had our own blog here and there but this will be the first collaboration. I have a bad track record when it comes to upkeeping my thoughts in this format. My partner in crime, however, is a recovering blogaholic. So as you will see, it's a perfect collective effort to keep you entertained.

Me: a spelling Nazi with a penchant for colorful euphemisms. Well, Wiki is a bit harsh. I'm more of a spelling hall monitor. After all, i'm fresh off the boat so there are sure to be traces of my root along the way.

Her: a slightly poor speller who speaks and writes in terms of sounds & expressions. There will be comprehensible aiyahs and yey among others that only she can divulge.

What we do have in common is the love for food. We're not connoisseurs of any particular cuisine but we do have adventurous tastebuds. We will jump for joy at the sight of a hard to find leafy vegetable and sorely disappointed when a plate of food put in front of us have more greasy oil than Saudi Arabia. We have stood outside fancy restaurants while our stomachs growl but our wallets laugh all the way to our empty bank accounts. Nevertheless, we seek out any savory plat du jour that would send our tastebuds & braincells into an orgasmic state of confusion.

The other common denominator is our inability to stay in one place too long.
Our passports are glued to our backsides just for that quick getaway. Our friends rely on us as travelling companions. We both caught the travelbug during college years and still can't get it out of our systems now that we're supposedly grown-ups.

So grab a plastic spork and dig in, RSVP not required. There'll be morsels of tasty treats combined with interesting anecdotes of our trips to entertain you. Along the way, there'll be daily whinings of our temporary life here in Hong Kong.

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