Thursday 6th August, 2009 @ 10:17pm. Filed under life, recipes.
10 comments.
What I used to do was, I’d buy a coconut. Then I’d poke a hole in it, drink the water and throw it away like a dumbass. That was stupid, wasteful, hahaha. Maybe because I didn’t know anything about coconuts.
This post is about something that happened…quite a few years ago, actually.
Once my cousins and I went fishing, and we caught a pretty fine fish. My…greatuncle? found a coconut kicking around my kitchen when we went back to my house to celebrate, and he decided to show us how to push the nut to the limit. He’d learnt it off some tropical people; I guess everything’s pretty awesome where they live.
First, we did what was all I did. We bottled the water and put it in the fridge to chill nicely. Then we split the coconut with a cleaver (outdoors, stacked on a pile of phone books. It’s messier than you’ll ever think). The meat was dug out with the same cleaver, and blended until it was like a chunky paste.
Then, we poured the whole mixture into a clean cotton cloth, and squeezed out the oil from the meat, leaving us a nice desiccated coconut. The oil was used to grill the fresh fish, which was fantastic. While he grilled the fish, I made a big fluffy coconut omelette and my older cousin made some sort of fruity coconut drink with the water, because there wasn’t enough to go round. The other two went to sort out our gear, and fix the things that inevitably go out of whack when you go fishing in the wee hours. A broken Maglite. How? We had seriously ran it over with my cousin’s car, and it was still perfectly good before we got to the site. Amazing.
That was easily a big meal for four people. Four eggs, one decent sized fish, and a little old coconut. Who’d have thought, eh?
Friday 20th February, 2009 @ 9:38pm. Filed under life, recipes.
1 comment.
There’s a funny thing about cooking people (like me) didn’t know when we first began. Recipes are only approximations. Things are open to modification, omission or complete turnarounds. Everything’s open to trying, and the only thing you need to do is add a little first and see how it goes.
So, I was pressed by Wuggs for a noodle recipe and to be honest, I don’t have one. It’s just a mix of three seperate things, so I won’t bother you with quantities.
Things you need:
-Noodles
-Vegetables (generally, carrots and celery work nicely), cut into strips or any geometric offering that takes your fancy
-Meat (generally, I use beef or chicken. I avoid pork because I don’t like its taste as much, but any meat will do; even fish. Sometimes I use ham or Spam; it’s still awesome. Just use whatever you got on hand; ham and beef are a real winner). Cut into strips or bits
The good thing is you can put all the raw ingredients next to each other and see if they look proportionately desirable (if that’s a word)
-Garlic, one crushed clove (but I usually use two or so because I like the taste)
-Egg/s, optional
The first thing you’d do is to grease a pan and fry some garlic until it browns. This is important no matter what meat/s you use; but it’ll do you good to boil your noodles in the meantime.
Then, add your meat to the garlic and cook it. If you have another stovetop and pan, fry your egg/s. I used to mix them in with the meat, but the meat would cook faster than the egg because it’s solid and heat has to travel through its volume so the egg was overcooked. Put the egg aside for now; cut it into strips if you want.
When that’s done, strain in and toss about the noodles and vegetables with the meat. If you want the egg or its strips intact, layer them on top after you toss or it’ll be smushed into bits.
Serve immediately (you’ll find the noodles will cook the vegetables a little; If you don’t like that, keep them seperate so people can add them in as they eat, or cook them first with the water after you finish boiling the noodles).
There, that’s it. Ngege.
Tuesday 13th January, 2009 @ 7:11am. Filed under recipes.
2 comments.
-1 onion, diced
-6 lumps of gravy beef
-Optional: sliced potatoes, carrots, tomatoes, celery etc
-6 anis stars
-1 small bowl of soy sauce
-6 tbsp sugar
*You can multiply or divide the 6 for how much you want, but 6 is a good number to go with.
- Rinse the beefs (hehee) with water
- Boil the beefs with the onion for an hour in a large saucepan
- Move beefs to a smaller saucepan
Scoop the layer of fat off the broth, and add your vegetables to it. Boil that for another hour for a nice soup
- Add the stars, soy sauce and sugar. Add water until roughly 80 percent of the beefs are submerged
- Boil for 20 min, flip them so the other 20% of the beefs is submerged and boil for another 10 min
- Eat it, hoohoo! Wait overnight if you want to slice it