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Posts tagged “vinegar

Adobo Manok – Filipino Chicken Adobo

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The blog’s moving really slowly these days. In fact, I’d not blogged about anything for almost 2 weeks. Been kinda busy lately with quite a couple of things. First is of course to help Vonne and her family with their major move from Singapore to UK. That spanned over quite a number of days and it has been massive on many accounts. First is the number of things we’d needed to pack, which took us quite a while. Wouldn’t have been possible without the help of her good friends Linda and Cecilia. It is really through times when we are in need, that we see true friends indeed. Couldn’t have said it better. Then there is of course the emotional dimension of it. The initial stages were overwhelming with stress and anxiety if we could finish packing in time before the movers came and if there was enough cargo space to fit everything. And when everything’s finally loaded up onto the trucks, the feeling of the inevitable parting begins to hit hard. As the day draws nearer to the eventual departure, the sense of loss sets in. In fact, she and her family are leaving for UK today. I won’t be sending them off, for the sadness would have been too overwhelming. I’m not good at holding back emotions, and emotions it would seem too painful to bear. Its better off that way. But I’m going to miss Vonne and her family so much. Her lovely children Emily, Jasmine, James, Anabel and of course cute and chubby little Daniel. I pray that she and DQ would be blessed with a fresh start in UK. It would indeed be challenging for both of them. But there is also a promise of new opportunities and possibly new adventures for both of them and their family. It is not goodbye forever of course as we would definitely still be in touch. We’ll see her when we see her.

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Nasi Dagang Terengganu & Gulai Ikan Tongkol

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Nasi Dagang, i.e. Trader’s Rice is a very common breakfast fanfare enjoyed by the masses along the eastern coast of the Malay Peninsula, especially in the states of Kelantan and Terengganu. It uses a mixture of white rice (beras wangi) which is first soaked and subsequently steamed with glutinous rice (pulut) with coconut milk added for its wonderful aroma and flavour. This likens another popular breakfast dish, Nasi Lemak over here in Singapore. However, instead of pandan leaves, sliced shallots (bawang merah) and fenugreek (halba) are added. This concoction seems to be the preferred combination for many dishes, as we’d seen in Pulut Lepa and Ketupat Sotong.  As we have seen in several dishes from Terengganu, fish is a staple amongst the folks from this region, and Nasi Dagang is no exception. It is eaten with Gulai Ikan Tongkol, a spicy fish red curry cooked with tuna and a hoard of spices as well as buah belimbing, one of my favorite ingredients I love to use in Straits cooking. And this month’s Malaysian Food Fest seem like a timely affair to visit and pay tribute to this time-honoured dish.

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