Taufu Fish Lunch

Ha! I’m soooo free!

Lunch for today:

Ingredients:

Taufu

Fish (get from fresh-market to ensure freshness and get the fish monger to take off the bones for you and get him to slice/chop/smash/punch the fish till it looks like mince meat)

Button mushroom (2 – 3)

Parsley

Salt

Pepper

Steps:

1. 1. Throw in one taufu into metal bowl.

2. 2.Throw in erm, the sliced/ chopped/ smash / punched fish.

3. 3.Throw in sliced button mushroom.

4. 4.Throw in chopped parsley.

5. 5.Spinkle in some salt.

6. 6. Use a spoon to smash and squash everything.

7. 7.Fill rice cooker with water and throw in the steam-rack.

8. 8.Throw the bowl onto the steam-rack and switch on rice cooker/

9. 9.Walk around for 15 – 30 minutes.

10. 10.Switch off rice cooker and take out the bowl.

11. 11.Squint your face because the fish smells so … smelly.

12. 12.Sprinkle in some pepper / whatever you want.

13. 13. Enjoy!

14. 14.Vomit if you don’t like it and experiment with something else.

Thank you Bye Bye.
~resume F&I formula sheet~

Eggs ... again

This blog is getting egg-fied
cause none other citizens of crapkingdom blogs but me
and I'm getting egg-fied.

My house is equipped with nothing that I know how to cook of but the eggs
so I had to do something with them.

Introducing ...

Nicole's Cawamushi! (cawanmushi? cawamushi? whatever)

Its super simple to make.

Ingredients:
2 eggs
2 button mushroom
1 baby carrot

Toppings:
Soy sauce

Utensils:
Fork
Small metal bowl
Rice cooker
The rack that is used to heat things up (whatever izzit called ... usually people put in the wok to steam things)

Steps:
1. Whip eggs in small metal bowl.
2. Throw in sliced button mushroom.
3. Throw in sliced baby carrot.
4. Add water into rice cooker and throw in the rack and place the small metal bowl on it.
5. Switch on rice cooker and leave it till you see steam rushing out.
6. Switch off rice cooker and take out your Cawanmushi.
7. Pour on some Soy sauce.
8. Enjoy!

PS: The reason I use soy sauce cause I've totally forgotten to add in salt in the first place. I think you can add in some seasoning / spices as well. Add just anything that suits your taste.

Ok to be frank, it aint that delicious afterall ... but baaaah, BEGINNER ma. Student summore, where got time to eat nice nice food right?! Baaaahhh

Egg is Good

Something to snack on while I'm studying at home ...

Add on some soy sauce and pepper for a better taste



Boy, don't I just heart eggs! <3

Management Accounting

R@N|)OM

I am FAT, so what?

Oh Gautama Oh Jesus Christ Oh Ya Allah,

Exam is around the corner, and all I can talk about is food, food and FOOD.

It's like the subject that I'll be examined is FOOD, not Management Accounting, not Finanacial Accounting, not Introduction to Law, not Finance and Investment but food, food and FOOD.

There's so many FOOD under this roof they made me wonder : "HOW NOT TO BE FAT?"

Blaarrdddyyy ...

Introducing the new arrivals:

duck-thigh rice.

One for me, one for my blaadddy bladder.

My parents ta-pau-ed (packed / bungkus) from don't know where, then they went off to don't know where to eat don't know what don't know who recommended. Yeah, call me Miss Don't Know.

So kesian hor? The kids eat packed-rice, and the parents eat don't know what -___-

Afterall, it's Miss Don't Know here who refused to go out with them. She excused herself by saying: "I want to study. Exam is near". Then she ended up don't-knowing at this don't know what blog.

If you don't already know, the above is called Bak Chang (Hokkien) or Ham Yuk Chong (Cantonese) or Zhong Zi (Mandarin) or for the sake of Englishmen, Glutinous Rice Dumplings.

It has been Triangle Zhong for me all the while, or if I bother to be be proper and speak proper language, I call it Ham Yuk Zhong. The name bak chang has not been known until recently cause the gang ie - Jojo and Ah Gong the Hokkiens and Audrey the Alien called it bak chang. Phi Phi called it ... erm, bek cheng? Haha! Ah Ma called it ... I don't know.

So yeah, why the story? Nothing.

Anyways, if you don't already see it, ANOTHER BATCH OF BAK CHANG found their way to my tiny inny minny bitchy house! Blaaarrdy ... How not to be FAT I asked you?! Baaaahhh

Also, this batch is claimed to be delicious. Maybe it's the same "maker" as the one I ate yesterday. So yeah, for the fellow-faraway-from-home-friends' sake, I'll be bringing one of these to Subang. On Tuesday, not Monday. Cause Monday I have Monday blues (lame).

Then there are French Fries made/cooked by my cousin sister. Don't know why. Maybe she is just too free when I'm too busy. Or she want to try out her hidden cooking skills. Or she thinks I'm not fat, just big-boned. Or maybe she intended to fry a French but found no French so she fried French Fries. Or maybe she is considering to be a franchisee of McDonalds. Or maybe she wants to work in McDonald. I don't know. Never bother to ask. Got food, eat la. Duh.

Then there are Chinese kuihs. Again I don't know what Chinese kuehs/kuihs is actually called in ENGLISH. I think I got the term weeks ago but my tinny inny bitchy mind just can't store it and thus it was wiped off before I can use it. Is anybody kind enough increase my English vocab?

See they are so colourful and so adorable! Haha, stewpid. There are purple, yellow, orange and green. And there's my favourite pink-coloured-pau. HOW NOT TO BE FAT?! @#$%^

Thank you papa mama for adding these to the house. -__-

That was not the LAST!

No! The bak chang I ate yesterday was not the LAST BAK CHANG available in my house! There are more! They were kept in the fridge the LAZY GIRL here was just too lazy to check it out!
And this morning, before the parents leave for PORT DICKSON, mummy said there are BAK CHANG in the rice cooker (that’s how the LAZY FAMILY heat up stuff. No wok involved, no gas involved, less danger).

this isn't the last either. yeah, I stuck some greens on it to make it look healthier. At least I can claim I ate vege today. No constipation then. Ewww

So yeah, that wasn’t the last bak chang either! Congratulations to the didn’t-get-the-chance-to-celebrate-BAK-CHANG-day-girls, now there are BAK CHANG from Ampang! *jumps of joy*

Strictly speaking, they aren’t bak chang from Ampang … they origin from Cheras, where my grandma stays. But then, grandma resided in Ampang like 10 years ago and she come to Ampang often enough to visit her LITTLE GRANDDAUGHTER here, so I guess there’s still the Ampang seed and thus I can say the bak chang is from Ampang. What’s the fuss? I don’t know, but I want to continue talking. My grandma was actually from Cheras, and then moved to Ampang, then to another part of Cheras. So the bak chang is actually Cheras – Ampang – Cheras. So yeah, the bak chang integrates Cherasness and Ampangness.

What the heck? I’m just too free. Pardon me.

PS: I’ll be bringing BAK CHANG on Tuesday! Tuesday! Cause Monday I have class and I highly doubt that I can wake up earlier to heat up the bak chang.

PPS: I think grandma’s BAK CHANG is a-bit-not-so-salty this year. The Bak Chang I ate yesterday was saltier, thus nicer. Hehe. Maybe grandma wants to make healthy Bak Chang. For a better life.

O R D E R

To dear arr Gong/arr Maa/ Plutorian-Auk-der-li,


You are under a MORAL obligation to bring me BAK CHANG as the big-boned girl has such an big excuse for her gluttony.
(AWARDED herself for her 2-days-studies & finished MY BAK CHANG.)

BAK CHANG from Kepong, from Klang...


I-DON'T-MIND.



Phiphi, any CHANG from Indo ???



THANK YOU!!!



Invisible = NOT ME = Don't-look-at-me-girl.
Big bone, can i change my label again?



P/S: 'ANYTHING' 'WHATEVER' is here!!! (Did you see my dear in there?)