What have I been up to lately.....food wise?

Hi, everyone.....I'm b---a--c----k!  Again? (I hear some saying)...lol! :D  Sooner than expected?  I'm making a comeback coz I've something to share.  That...and because I read comments from some of my blogger loyalists of experiencing withdrawal symptoms of not reading updates in my blog, hoping that I'd return one day and even inviting me to join them on the writing trail again.  These loyal followers of mine have kept "me" on their sidebar hoping to see an update from me some day.  Looks like I can't stay away after all...hehe.  To be honest, I do miss writing (as it's something I enjoy doing to pass time).  I still continued to blog hop (and comment) even when I was not writing.  I quit because I was going went on a restrictive diet and knew I wouldn't have that many exciting new food posts to write about.  So.

This restrictive diet came about since finding out that my blood sugar readings were not at the levels they should be...and that was also one of the leading reasons why I decided to stop writing.  Well, if I can't eat freely....what is there to write about.  I foresaw that my makan makan outings would be minimal and my food adventures (of trying new food) would be even more limited.  It's just me not wanting to bore my readers with the same old same old food that I'd be eating while on a restrictive diet, so I decided to stop.

It has been a trying 6 months (the first 2 months were extremely challenging as I had to give up eating so many things) but the restrictive diet I went on (and is still undergoing albeit a little less strict) has brought about very encouraging results (and hopefully it can get even better), so I thought I'd share how I approached it.  I guess there'll be some cheat days (even if they're few and far between)...so I suppose I can write about those.  So, going forward, that's what I'll do...I'll write sporadically.  It's like a fresh start to my blog since my writing will be slightly different as determined by what I can and should eat now.

These days, everyone chooses a way of eating...their preferred way of eating (I'll just call it a diet for short) which they think is the best and what works for them.  Some choose to go on a diet to reduce weight to stay slim and pretty, some are on a diet to be in better health during their old age while some are forced to be on a diet because of impending health issues.

For whatever reasons, any restrictive diet is deemed good as it's always better for us to eliminate some foods that are detrimental to our health from our diet...though every diet has its pros and cons.  If you ask anyone who is on a diet, they'll say that the diet they're following is the best...and rightly so because it's their belief.  Vegans and vegetarians, will say their plant-based diet is the best.  Those on Atkins or keto-type diets that restrict carbohydrates and limit sugar, will say that's the way to go.  A carnivore will vouch that an all meat diet has enormous benefits.  We can't change what we believe...and we shouldn't try to change what other people believe either.

I've always been a person who believes in moderation in whatever I eat.  I eat anything and everything...but always in moderation (I try lah as much as I possibly can, although I do succumb to temptations every now and then)...we're only human! >.<

That's why a balanced meal is the way to go for me...and my doctor sokong (supports) that! ;)  I've recently changed my doctor coz my regular doctor retired after the pandemic...haiz.  I don't like to change doctors coz the one I had been seeing, I've been his patient for many years.  I guess that's what we have to be ready for when your physician happens to be an older doctor.

So, my current go-to doctor is a new and young doctor (like in his early 30s, newly qualified with the knowledge of latest medical practices, I presume lah)....and probably just venturing out into his own practice.  He's supportive of a low-carb and low-sugar diet but not in favour of extreme diets (neither am I) that cut out certain food groups.  He champions a balanced diet....which I've always believed in and subscribed to myself (which is also my wish for everyone)...so we seem to be on the same wavelength on this.

People who eats only meat obviously believes that it's good and beneficial for their health.  But ask the vegetarians and they'll say the same of their all veggies diet.  I don't subscribe to neither as (I believe) our bodies need both proteins and fibre.  Even if I do not support or believe in a diet that cuts out certain food groups, ultimately everyone decides for themselves what (they think) is best for them...and it's also best not to go round preaching or trying to change people's perception or believe that your choice of diet is better than theirs.  Diet is like religion...lol..and people have strong opinions about their beliefs. ^_~

I also know of people who subscribe to a certain diet not because they believe in that diet but because they like to eat a particular food allowed in that diet.  An example is a neighbour of mine (an elderly couple) who subscribes to a a seafood (coz they just don't like to eat meat) and fruits diet and they seem to be doing pretty well for their (old) age.  They eat a lot of prawns and you won't believe the amount of fruits they eat on a daily basis (and yet they've no issues with cholesterol or blood sugar)! :O

If there's a diet I do believe in is one that asks us to cut down on carbs.  That I agree, 100%!  Carbs do nothing for us (too much of it lah)....except being detrimental to our health and make us put on weight which, in turn, lead to more health issues.

What about limiting sugar then?  A resounding 200% yes!  Sugar is the root of all (medical) evil...lol!  Not only does it make us fat, it's the source of many of our ills.

Having said that, it's pretty obvious I don't support any type of diet.  My goal has always been to eat (or at least try to eat) a balanced meal.....and to eat until I'm not 100% full.  I read that this eating philosophy is what Tun M follows (and he's closing in on 100...not that I want to live that long!) and my mom too.

When I first started on this "not eating until you're 100% full", I felt the "rewards" immediately.  Before that, my stomach would feel very uncomfortable (bloated) when I ate to the brim.  Sometimes there was even this feeling of the food going back up my esophagus and wanting to throw up.  These days I feel much better when I don't overeat...and yes, you'll still feel you're hungry when you end your meal not 100% full...but, I assure you, that feeling of fullness will come...and do come later...and that's when you'll be glad you didn't stuff in more.  Wastage is the lesser of two evils.  It's better to waste some food than to cause more trouble to our bodies by overeating.  Of course if you happen to have a little container with you to take away the unfinished food, that would be most ideal.

For me, I don't believe any food group is bad in itself.  We should blame ourselves for our lack of control leading to us overeating a certain food group.  That is bad...and, by that, I mean we're the culprits...not the food!  Every food group deserves a place on my plate.....but everything in moderation.

  

A lot of the meal plans (for a specific diet) we find online are catered more to western palates which makes it more difficult for those of us who follow an Asian way of eating to plan our meals.  So, I'll let you in on how I went about my restrictive diet eating typically Asian meals or what I (a Malaysian Chinese) would normally eat from homecooked meals to eating meals outside.

Footnote: The food photos shown here (a post without photos would be too boring to read...hah..hah) are typically what I would eat or used to eat on a regular basis....and I'll let you in on how I was able to still eat some of them while on my restrictive diet, what my homecooked meals looked like and what food I had to give up over the next few posts (so, if you're interested to know, watch this space). ^_~

Everything has a beginning and an end.....

 The year is coming to a close.....and with this, my 1,025th post, my blog turns 10.....and I feel I'm (finally) at my journey's end.  I know, I know, I've said this (twice) before...and 4 years later, I'm still at it...lol.  I guess it's difficult to "give up" something that has been a part of me for so long.  But I'm hoping going to make it stick this time.

When you lose the urge to seek out new food places (coupled with the reduced frequency of eating out with friends and family as everyone moves on with their lives, even the next generation), you know you're nearing journey's end.  It's been really fun while it lasted...but everything has a beginning and an end.

Perhaps, this may not be the "end end"....and there may still be some posts left in me sporadically in the years ahead (when I think I've something to share or my fingers get itchy).  Anyway, my blog will still be left on the web until such time it's not (I'm not sure how that works but probably taken down due to inactivity?).  Sad, isn't it?  That all your hours of writing will just "poof".....disappear one day. :'(

So, let me wish you a merry & bright Christmas, a wonderful & joyous 2024, an enjoyable & 'a-you've-earned-it' year end Happy Holidays and a festive & prosperous Chinese New Year...all at once! ^_~

To all my faithful readers who have been following my blog...I just have 3 words for you...."thanks for reading".  Special mention to the few loyal bloggers (you know who you are) who have supported and motivated me throughout my (blogging) journey with your comments and compliments (I appreciate them all and will miss the interaction).

Perhaps we'll meet again (here) some day.....till then, I wish you nothing but the best!

xoxo

#ewew cooks Fried (Fresh) Sardines

I think all of us are well versed with sardines....but usually the kind that comes out of a can.  I love sardines...and don't mind those that come out of a can at all.  Canned sardines in tomato sauce is one canned food that you'll always find well stocked in my pantry.  It's a staple I resort to on rainy days and would cook it the most common way and that's by adding sliced onions (and fresh chillies if I have) which makes for a quick and simple meal with rice.

Then you have the more fresh-looking sardines in extra virgin olive oil, slightly more atas (premium) kind that also comes out of a can (but without sauce).  These I would eat as a snack on top of some crackers or as a sandwich.  But, besides the canned versions, you have fresh sardines which I'm working with today.

Fresh sardines isn't commonly found in our local wet markets.  Either that or I mistook them for mackerel or ikan kembong as the two look very similar.  The difference for me is that the ikan sardin is a little narrower/thinner (in body shape) and the head is slightly more pointy compared to ikan kembong but such differences can easily be overlooked.  So, the only way is to ask the fishmonger or buy them online.

I recently got some fresh la la from Barang Dapur Basah (BDB) and it turned out rather well.  In that same purchase, I also bought some fresh sardines (500g) from them (the fish looked fresh with clear, reddish eyes). This is the first time I'm cooking with fresh sardines as I've never found it at my regular fishmonger.

When cooking with small fish, the best way (in my opinion) is to fry them until crispy so that you can devour the whole fish, head and all.  So I made a seasoned flour (you could also just go with plain cornflour) by using salt, black pepper, garlic powder, smoked paprika, (a little) chilli powder and (dried) parsley.

Make sure you pat your fish dry.  Dredge the fish in seasoned flour and shake off any access (my seasoning seems to be lost in all that flour).  This dredging in flour also helps during the deep-frying process to reduce the incidence of oil splattering.

Lower the fish gently into some hot oil and shallow-fry until the fish is cooked and nicely browned.....it's getting there! ;)

I would suggest to use medium heat so that the fish don't brown too quickly (since it's quite small) as you'll want to cook it longer so that it gets really crispy.  If you want it super crispy, you'll have to deep-fry them.

I wanted to eat the fried (fresh) sardines as a meal in itself, a low carb meal at that (great for those on a keto diet as well), so I made a simple salad to go with it.  Just chop up some cucumber and pineapples and season with a light pinch of salt and black pepper and a squeeze of lemon juice.  Top with some chopped fresh coriander...and serve with some lemon wedges.  The colours of green and yellow are so pretty.....it's like sunshine on a plate! ^_~

The fish is nicely flaky with a satisfyingly crispy skin.  I prefer to eat sardines over ikan kembong (mackerel) as I find the meat not as dry as kembong.  Of course, any fried fish without sauce will still have that bit of dryness to it.  So, a fresh juicy salad will definitely help.  Also, that little touch of chopped coriander will add further freshness to the plate.

Finally, you have to eat it with a squeeze of lemon juice over the fish...it's a must (the lemon wedges are not there just for aesthetic pleasure).  It not only brings juiciness to the fish but also enhances its fragrant aroma.

If you do not wish to eat the fried sardines like a western meal in itself, you can also serve the fried fish in a Chinese-style meal as one of the dishes with rice.

We fry and eat these crispy small fish with rice all the time like those tiny pomfret (my favourite) or ikan bulus (whiting?).  Some of these small fish we don't even know the names but we just buy them and goreng saja...and eat the whole thing, head and tail.

I was very pleased with the freshness of the ikan sardin I got from BDB and seeing that I could get full on just 3 fish, you bet I'll be making this again for my low carb meals.  I now know where I can get a regular supply of fresh sardines from.

BananaBro @ Cheras Leisure Mall

This chain of banana leaf rice (BLR) restaurant has been around for many years and is well-known for their all-you-can-eat BLR (and yes, they serve it on real banana leaves...lol).

With over 30 branches all over Klang Valley, I'm sure you won't have much difficulty finding one near you...and we have five near us! ;)  We chose to come to BananaBro @ Cheras Leisure Mall to indulge in a carb-loaded meal one evening.

You start with the all-you-can-eat Craving Set @ RM11.90 (almost everyone will order this) which gives you unlimited servings and refills of all items which include rice, 4 types of curries, 3 types of vegetables, rasam (a lightly tangy and spicy Indian soup) and papadum (a type of Indian crispy cracker).  And yes, it's served on a real banana leaf (none of those banana leaf look-alike crap that's fake!)...lol.

So, after you're seated and have put in your orders, a real banana leaf gets laid in front of you.  To have an awesome BLR experience, rice is at the centre of it all.....it's a must and it's the first thing that's scooped onto your banana leaf.

Next comes the vegetables and there are three types....two that's standard and one that will rotate and change.  The standard ones are the fried snake gourd and cucumber yogurt (or raita).  The third veggie for the day was stir-fried cabbage (with carrot, chillies and curry leaves).  We got this same veggie on our second visit as well.

I enjoy all three veggies but the fried snakegourd is my favourite...thinly fried snake gourd slices dipped in seasoned batter and fried to a crisp texture.  I've eaten this before but had always thought of them to be bitter gourd but turns out I was wrong...and now I've a newfound veggie that I really like.  This snake gourd slices even have a light sweetness to them.  The (diced) cucumber raita is crunchy and refreshing on the palate while the stir-fried cabbage is standard fare.

With the vegetables all in place, it's time for the rice to be flooded with curries...and you have four choices...chicken, fish, dhal and/or crab curry.  Who says you can't have all four....to banjir your rice!  So, don't ask me which curry is better...I wouldn't know after they're all mixed together...lol.  So good with the crisp papadum (which I asked for seconds).

If you're a vegetarian, you can make a meal out of just the craving set alone and be fully satiated and satisfied with as much refills as you want of rice, vegetables, papadum, rasam and curries although you may be limited to only the dhal curry which is meatless.

If the craving set alone is not enough to satisfy your cravings, you can also add-on side dishes like fried tenggiri, fried squid, chicken 65, gobi (cauliflower) 65, mutton varuval, masala prawns, butter chicken and sambal petai.  I picked the Fried Tenggiri (Fried Mackerel) @ RM11.90.

The fish (quite a big piece), flaky and fresh, was well seasoned and fried till crispy perfection.  I would recommend that you have it with a squeeze of lime which made it so much better as fried tenggiri is usually a bit on the dry side.

My son likes to add on Chicken 65 @ RM5.90 to his 1-Pax Single Set @ RM15.90 (for a total RM21.80 inclusive of a drink, lemon tea).  If you're wondering why it's called Chicken 65, apparently that was the year it was first made.

The Chicken 65 are marinated pieces of boneless chicken that's lightly crispy and spicy (with a spice level that even a kid can take).  Vegetarians can go for Gobi 65 which is essentially the same thing but made with cauliflower instead.

The Fried Squid Rings, probably with the same marination as the earlier Chicken 65, was also decent, lightly crispy and not too chewy.

Drinks of Lemon Tea (Cold) and my Teh Tarik Lawa (Cold) @ RM7.90.  Not sure what's the difference with this teh tarik lawa and the usual teh tarik as it tasted the same to me.

There's also the 2-Pax Family Combo @ RM49.90  where you'd get 2 x Craving Set, 1 Chicken 65, 1 Fried Squid Rings and 2 x Lemon Tea.  For bigger families, there's the option of a 4-Pax Family Combo (RM99.90).

My Personal Opinion

I think this BananaBro is probably one of the most economical meals you can have in a comfortable environment based on their basic craving set which cost only RM11.90 (but do note that the same set can cost RM13.90 at some other outlets).  The price difference depends on whether it's a mall outlet or a shoplot according to their FB (I think the rental plays a part since Cheras Leisure Mall is a mall after all...lol).

Either one, it's still a value-for-money meal/deal as you can fill to your heart's (or should I say stomach's) content with unlimited refills of rice, veggies, curries and papadum.  This makes for a great vegetarian meal and for those (like me) who love to eat vegetables more than proteins.

BananaBro

Unit L1-60A Level 1

Cheras Leisure Mall

8 Jalan Manis 2

Taman Segar Cheras

56100 Kuala Lumpur

Tel: 012-205 4237

#ewew cooks Pan-Fried Pork Meatballs/Patties Many Ways

Ah, pork meatballs or patties is one of the most welcomed dishes on our table.....a dish that everyone likes, so it obviously becomes a dish that's cooked regularly in my household.  It's great eaten with rice (along with other dishes) or as a snack on its own (when or if there are leftovers).

Not only are meatballs cooked frequently in my household, they're also posted often on my blog as I've showcased them in many of my dishes, some of which include sweet and sour meatballs, spaghetti and meatballs, meatballs with potatoes and baked meatballs.

My meatballs recipe has always been the same with the usual 3 ingredients of pork mince, onions and spring onions (besides egg and cornflour, of course) but, since I make this all the time, I recently started to experiment with other ingredients (so that it's not the same old boring meatball) and they came out tasting great even with just 2 ingredients.

The first one is the ever popular Pork Meatballs with Salted Fish.  You'd find this commonly sold at chap fan stalls though it's usually in the form of a salted fish pork patty (ham yue chee yoke paeng) rather than meatballs.

These pork meatballs/patties were made with just pork mince and salted fish.  For this, you'll need the ikan masin tenggiri masam or salted mackerel fish which I bought from NSY Trading (through Shopee) for the first time.  I found the salted fish fresh and fragrant, so I was pretty happy with the quality.

Since we're using salted fish here, there's not much need for any other seasoning except perhaps some white pepper.  I then use egg and cornflour to bind the mixture together into a (workable) paste and form them into balls (or more like lightly flattened mini patties).

The salted fish can be treated in two ways (you can choose either way).  Some would add the raw salted fish directly into the minced pork though it's a bit difficult to tear apart/separate the salted fish (in its raw state)...so I used a pair scissors to help me snip them into smaller pieces before I mixed them in with the pork mince.

Others would pan-fry the salted fish first before adding to the mince.  This way the cooked salted fish is much easier to handle/mash up.  The lazy me did the first method and regretted my choice soon after.  Next time I would just cook the salted fish first coz handling raw salted fish left my fingers smelling like salted fish after...like a long time after....lol.

End result....saltish but absolutely fragrant little morsels of deliciousness that you can't help but pop one (or two) into your mouth as soon as they're fried! ;)

For my next meatball recipe, I used one of my favourite fragrant vegetables (coriander or Chinese parsley) or is that a garnishing?  You won't find many lovers of this (certainly not my son) but if you love coriander (like I do), this Pork Meatballs with Coriander is really simple but good.

You just need to chop up some coriander, stalks and all, and mix them up with the pork mince.  This one I didn't even bother to use egg and cornflour.

The coriander brings a truly fresh and fragrant flavour to the meatballs.  If you're a fan of coriander, try this simple combination and you'd be very pleased with the results.

Of course when I make this, I have to make it with another type of meatball.  So, for my third option, I experimented with a combination of pork mince and dried shredded cuttlefish, you know, the same ones you'd use to fry with jicama/yam bean (or sengkuang) in a dish like jiu hu char.

You can get this from any dried goods seller but make sure you get good quality ones.  I would use them to fry vegetables (like cabbage or cucumber too) as it imparts a fragrant flavour to the vegetables.  I would also use them to flavour soups when not using dried cuttlefish heads.

If it's good enough to flavour soups, it's good enough to flavour meatballs.  You know those commercially produced pork meatballs that have dried cuttlefish studded in them, they taste extra good, so that was the thought behind this.

Just finely chop the shredded dried cuttlefish (or snip it with a pair of scissors) and mix that into the minced pork.  I added some finely minced carrot just because I had them (you can totally omit this).  Again, I skipped the egg and cornflour.

For seasoning, you can use a combination of soy sauce, oyster sauce (not too much of these two though as it'll darken the meatballs considerably when fried), salt and white pepper...or even garlic powder, onion powder, chicken powder, anything you like.

You can just imagine the fragrance emitted by those finely chopped shredded dried cuttlefish once it's fried. Yet another winner! ^_~

So, the next time you're bored with your usual preparation of meatballs, you have these three options to add to your repertoire of meatballs to cook at home if your family happens to be a big fan of meatballs (like mine).  They all taste wonderful in their own way! ^o^