The next morning, we went to the hawker centre for breakfast.
Wednesday, December 30, 2020
Sunday, December 27, 2020
Continue my post on my short family holiday in Kapit.
We were hungry when we entered Kapit on Monday evening. So we headed straight to this coffee shop which was a minute drive from my in-laws' house.
There was another dish which was onion omelette but I did not take shot of it. RM150 plus drinks for our first dinner in Kapit.
Friday, December 25, 2020
Tuesday, December 22, 2020
Saturday, December 19, 2020
When cross district travelling was allowed this month, we have been planning to go back to hubby's hometown by road.
Early this week, we drove more than hundred miles from Kuching to Kapit for a short family holiday. Considered this our first trip since MCO.
We continued our drive all the way to the new Kapit road but warning!!
Thursday, December 17, 2020
Long time I did not make pork lard sambal from scratch as I rarely buy pork lard from outside. My mum loves pork lard sambal; she would make it occasionally and sometimes passed some of her sambal to me.
It happened that she bought 3 packs of pork lard from the market on a Sunday morning. RM5 per pack. She gave me a pack and the very next day, I used some of it for my pork lard sambal.
All you need is pounding and chopping!! And lots of work. I have improved my previous recipe and I believed it was tastier and more fragrant. Ingredients included the pork lard, shallots, dried prawns, belacan, chilli and salt.
Chop the pork lard to smaller bits.
In mortar, pound the dried shrimp, belacan, sliced chilli and sliced shallots.
Add in the pounded the shrimp and shallot mix to the pork lard. Add some salt to taste.
Heat up a pan. No oil needed, add in the mixture once the pan is hot. Saute the sambal under low heat till it turned brown, crispy and fragrant.
Then drain onto kitchen towel. Soak up the oil few times with kitchen towels by pressing onto the kitchen towels till towels not so oily. This will make the sambal crispier.
You can lime juice if you like. I like my pork lard sambal to be drier and crispier instead of wet like some people do.
Monday, December 14, 2020
Ang chow (or red wine residue) is not a common ingredient in my house.
I rarely cook ang chow chicken, much say for pork, which I discovered that it was tastier and more appetizing. I could have 2 bowls of rice with it!!!