Posts Tagged Food
New Zealand Day 5 Stay at Nelson
Posted by blurcheryl in Holidays, New Zealand on December 29, 2011
From Havelock after we filled our tummy with good food, we drove straight to Nelson and planned to make it for some Wine Trail Experience. We reached one Wine & Cafe Restaurant but they were too busy to entertain us, so we head to another one not far away from Nelson on State Highway 6.
We reach the Vineyard (opens daily) like 3pm but nobody is there so we left the place without a drop of wine and head to the place we stay.
We stayed at thebug backpackers and love it there because
- Its Clean
- The room’s cozy and chic
- Double Room Ensuite is available
- Triple Room is available
- Free Coffee and Tea
- Free Wifi
- Conveniently located within walking distance to town *30 minutes walk
Here’s how our room looks like
Spacious Triple Room
After settling down, we walk to the town saw this dog inside a truck, I thought he is going to jump out. Its so cute btw.
We have quite alot of time today and not rushing anywhere. Too bad shops closes at 5pm. The Nelson Provincial Museum.. Missed!! Its close.
Walk to Selwyn Place looking at the Clock Tower accross the street.
Quite a number of bar and restaurant here though.
Indecisive whether we should dine out or cook, we ended up grocery shopping again. In NZ they have self check-out counter. Amazing!
Here’s the food we bought. Saw that Fantastic Instant Noodle or not. Damn nice!
We had our dinner at the wooden deck outside, I prefer to sit at the Garden but the weather’s too cold to even venture a few more steps out there.
This Yakuza Handsome guy sit behind me inside the living room, so I sneakily snap a photo of him but forgot to turn off the flash!! So malu.. Aiyo he too handsome!! I like his eyebrows, his nose so cute, his sideburn so cute, he eat also look so cute.
Next day a loooooooooong trip ahead.
TweetNew Zealand Day 5 Mussels Town Havelock
Posted by blurcheryl in Holidays, New Zealand on December 28, 2011
What a quiet and quaint town this is, we arrive at the NZ Famous Mussel Town, HAVELOCK.
Havelock located about 70KMs away from Picton, 45 minutes drive.
After several days of budget food, buying Fantastic instant noodle to cook, making sandwiches, and sandwiches, and roti, more Fantastic instant noodles, its time to feast! We set our GPS to go directly to The Mussel Pot wahahahha
This place is highly recommended so its a must-try!!
The blue colour interior doesn’t look indian at all. Why ah?
We ordered Mussels platter cooked in different ways, fried, white wine steam, with thai chilli sauce, mussels bisque, etc. I like the steam one the best!!
Yummilicious Mussels!!! Slurp Slurp
Scallops and Salad!
The best Fried Calamari Rings I’ve ever had. The best in FLAVOURS and TEXTURE, so FRESH!!!!
Stupid Yeobo make Funny Face! ^^ I like…
After lunch, we had a short stroll around town, there’s a really tiny museum here which we didn’t bother to get in. (Have to pay)
Backyard sale. Okay, not.. Museum Fundraiser sale that we didn’t see any soul at all.
Next.. heading to Nelson
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Kampung Koh go to New Zealand
Posted by blurcheryl in Holidays, New Zealand on December 26, 2011
Malaysians will always be Malaysians and Malaysian Chinese do loves chilli sauce. So we brought one to NZ our beloved Kampung Koh Chilli sauce with garlic for satisfy our appetites.
Made sandwich for brunch while sailing & yes, you can bring food on board.
Oh.. I didn’t mentioned in previous post, I experienced a slight feeling of seasick for a while, and I got a cup of coffee to reduce the need of vomiting.
I dont usually have problem with sailing, but I guess the sea was rough and I can feel it when I am sitting inside the cabin. Later on, I went to the outdoor deck and sit under the sun and had a cat nap. I did not care to cover myself from the mighty sun as I was so happy that the sunlight shining bright on me and keeps me warm from the cool breeze outside.
No wonder Angmo loves sunlight so much.
TweetCold Noodles with Tuna
Posted by blurcheryl in 30 minute Quickmeal, Asian, Healthy, Noodle, Pasta, Vegetable on July 7, 2011
Hubby ask me what’s for dinner a million time on the way back from work and I replied him bluntly that he should just have cornflakes with cold milk. He of course not happy with my reply but sometimes I prefer to skip cooking dinner so I have to pretend I am in bad mood to get my ways. When we got home and as I reach for the fridge for milk, * SCREAMS* No cold MILK!! Damn Damn Damn.
Hubby of course didn’t know what’s going on so I told him I am such a good wife, eventhough I am moody I will still cook him a nice meal. I have to think of something to cook randomly.
Aiyooooh.. Weather is so hot! What to eat? Porridge make me sweat more. Soup make me sweat too. Spagetti ah? Everyday also spagetti. Have to weigh my options based on weather this time. Hubby said I always on the aircond in the living room and the electricity bill skyrocketed. Cannot blame me what? Its the weather! I am forbidden to open wide the sliding door at the balcony or else all the freaking hateful bloodsucking mosquito would come in and attack the mosquito magnet. (mosquito magnet here refers to my hubby).
Check my fridge and here’s what I have
-
A pack of zuchinni bought from Cold Storage for RM5.99
Check the can food section
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Still got Tuna in chilli oil
I still have lots of varieties of noodle left. I always stock up on noodles and if something happen during the Bersih 2.0 I think my supplies can last me for 2 weeks at least. heheheheh
I have to reduce my noodles stock anyway, I decided to make cold noodles. I am not a fan of cold noodles and I hardly order any cold soba when I dine at any Japanese restaurant as I prefer piping hot noodles to burn my tongue so that I dont eat too quickly.
I think cold noodles is a perfect dish for ridicously hot weather, its light and healthy too.
Here’s how I make them.
First, boil a a large pot of water with a couple of salt added. When the water is at boiling point, add the noodles and cook until al dente. Once the noodle is ready, remove it immediately from the salt water and give it a cold ice water bath, ideally. Or you can just leave it aside and add a couple of ice cubes on the noodle and leave it alone to cool at room temperature so that the ice melt or chuck it into the fridge.
Get your can of tuna ready, discard the chilli oil you dont need it. Leave aside
Blanch the sliced carrot and zucchinni with another pot of hot water until slightly soft. Do not overcook it or the texture of the vegetables will turn mushy. Leave the vegetable to cool, or again add ice cubes. Meanwhile, thinly slice onion and you dont need to cook it at all. set aside.
Mix the vegetables and slice onion together, add some olive if you have. Throw in the cold noodles and toss (discard the ice water please).
Then you may add the tuna in chilli, a couple teaspoon of olive oil, a pinch of salt and toss/mix again.
Tadaa!! Cold Noodles with Tuna
To add a bit of zing to your palate on this dish, eat this cold noodle together with the garlic tomato puree!!
TweetFried Souffle? Yes, you read that right!!
Posted by blurcheryl in 30 minute Quickmeal, Asian, Bake, Egg, My Cook Book, Pork, Soup, Vegetable, Western on June 23, 2011
I am sure everyone know what is Souffle. Maybe have not tasted one, but heard of the Souffle word at least. HK movies always show them so high class, order souffle as dessert geh!
But have you heard of Fried souffle? Again maybe not.
Perhaps it doesn’t sound rational to fried the souffle. Does the idea bother you?
Try not okay?! The fried souffle is on the savoury side, the sweet sugar is absent from this recipe.
First of all, beat the egg white by using the hand whisk until the egg whites are fluffy and stiff. I’ve got 4 egg whites in it, it turn out quite a lot, so I suggest 3 egg whites would be sufficient for 2 person.
The seperated egg yolks, add in salt, pepper, chilli flakes a bit ( I notice that I put chilli flakes in everything I cook 
), if you have chicken cubes, maybe a half a cube, or you may add a teaspoon of fish sauce its all up to you. Finely chopped onion can be added too. Stir the egg yolk and whatever ingredients you want to put i.
Then fold in the egg mixure into the egg whites gently. Make sure its well combine try not to over ly done it or you’ll loose all the air in the egg souffle. Use a pan, drizzle over olive oil and pan fry the Egg souffle until golden brown.
Tadaa!! Fried Souffle done!
To serve the dish my way, make some bacon crumbly, add in nuts (I put here Pecan but not so nice, I think substitute with walnut would be better), some kwailo spinach, mushroom sauce (its actually Campbell Soup that I use so that I can drink the soup too). Malaysian being Malaysian, for the love of Chilli, you can eat this with Chilli sauce. Why not right? Kampung Koh Garlic Chilli lagi best. haha
Hope you will enjoy this recipe creation of mine! haha
TweetPork Stew with Red wine
Posted by blurcheryl in My Cook Book, Pork, Soup, Western on June 21, 2011
These are the vegetable left at home. So I cut them in uniform size, small cubes. I need make a quick meal, its all unplanned and I have no time to waste for making the stew in an hour. Then I remembers I have the most useful pot on earth! The pressure cooker!! Jeng Jeng Jeng..bring out the Tefal Clipso Modulo to save my day.
For the meat, usually people use beef or lamb, I dont have any of it. The only meat I have in the freezer is pork. I always buy pork with skin on just in case I want to roast it, or make mince pork or make lard.
To make the stew, firstly sear all sides of the pork, add in several garlic cloves, dump in all the vegetable prepared earlier, add in a pinch of salt, pepper, herbs like basil and rosemary. Give it all a good fry allowing the herbs to infuse inside the pot.
Then add in half a bottle of red wine into the pot. Add another 500ml of chicken stock, close the lid of the pressure cooker and bring to boil. When the contents in the pressure cooker is boiling on high heat, reduce to low fire and continue boiling for 40mins.
After that, turn off the heat, and alllow the gas pressure to disperse slowly. It will take about 10-15 minutes. By now the meat is tender and cooked real well, the juice from the stew is really fragrant and sweet. The aromas is superb. Remove the meat from the pot and pull the meat to smaller pieces, or you can cut it into smaller chunks.
The juice from the stew is still watery now, so just use a tablespoon of flour, add with a bit of water to dissolve it nicely and pour it into the soup. Boil and keep stirring, add more salt if you like and then dump in all the chunky meat back to the stew.
A quick stir, and its ready to serve!
Wine Mania
Posted by blurcheryl in Celebrations, Cocktail & Alcohol, Just Food, My Cook Book on June 17, 2011
Recently we have been drinking wine at home more often than we used to be 5 years ago. There’s no special occasion to celebrate but we will just open a bottle or two to enjoy at home. Then one day out of nowhere hubby got a text message from his brother, recommending him a bottle of wine and the address of the wine house. So Hubby has been keeping it until last month when we almost finish our wine supplies at home we made a trip to check out the wine that BIL recommend. Since then we made 2 trips to the same wine house and I think we’re going again sometime soon. You’ll see why later.
Here’s the bottles of wine we got last weekend.
This is the bottle of wine we bought at first, Baron de Prats. It is surprisingly inexpensive and I love the aromas of the red wine! The taste of the wine is easy to drink for me too, I hate wines that gives bitter aftertaste. So we went back and bought a box of 6 to keep. I can also use this wine to cook (and cheat drink) heh heh heh heh
Another bottle of wine that I would REALLY like to recommend ( I stuggle a bit here as I’m selfish to share about the goodness of this wine). The name of the wine, Obsession really suits the wine. I can say its very hard to get a good white wine, and this one I can’t imagine not being able to buy it anymore. So I am heading back to the wine house to get more of it. Once you open the bottle, you can smell the beautiful aromatic and fruitiness of the white wine and the taste is so beautiful I enjoyed every drop of it . I wish I could open another bottle only for myself to drink.
We bought this bottle of wine too because its on sale. Can’t describe because we haven’t tried it yet.
Also bought this
We spend about RM500+ just for the wines last weekend but really can’t help it. The wine house is having a SALE and we kiasu scare it’ll be out of stock.
TweetBaked Potatoes & White Lady
Posted by blurcheryl in Bake, My Cook Book, Pork on June 16, 2011
Yet another Simplish Meal, for Simple People like me, Simple Food, Simple Preparations and Simply Delicious.
Ingredients are:
- One small packet of cream
- 1 cup milk
- Pepper and salt to taste
- 4 slices of pancetta or substitute ( Proscuitto is not suitable for this dish)
- Bakers Potato, thinly slice
- Herbs like basil can be added
Firstly, drizzle a bit of olive oil on the casserole. Then line it with pancetta with the meat overhang outside the casserole. At the same time heat the cream and add in milk in a separate pot. Bring it to slightly below boiling point, add in herbs, pepper and salt to taste.
Then stack the potato slices in the casserole and pour in the cream mixture. Make sure the cream covers all the potatoes. With the pancetta overhang, just fold it back to the casserole, covering the potatoes like in the photo.
Slow bake the potatoes for 2 hours at 150 -170 C.
Also Hubby tried to make cocktail using the bottle of Cointreau he got for me recently. Use a shaker, add ice, mix Cointreau with Bombay Sapphire and Lemon Juice. Voila! You’ve got White Lady!
Enjoy!
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