^ When you spin it like that it does seem a bit stupid...
Tried out a new Malaysian restaurant, the chef is from Kuantan, so his is a more East-Malaysian style.
The dish that either makes or breaks a Malaysian eatery for me is Laksa. Preferably coconut-based laksa with prawns. The cook/chef uses ground prawn heads in the broth, a definite YES!
I'd give this an 8/10 . . . very good, indeed.
My wife had her 'make or break' dish, Nasi Lemak with chicken, pandan rice . . . the fried chicken was a bit funky but worked out quite nicely. She gave this dish the highest mark I can remember, 9/10. (Oh, the sambal was also very good and quite spicy)
Then came our youngest with her 'm.o.r.b.', Hokkien Mee . . . Malaysian style with black sauce . . . I prefer the Singapore prawn mee with white sauce . . . Unfortunately there was far too much pepper in it . . . the cook/chef tasted it and agreed - made a new one and it received an 8/10.
All in all a very good meal - sadly it was very filling as we went to a fabulous restaurant for dinner that night . . . coming up in the 'Dinner' thread.
Enjoyed some Japanese cuisine for lunch
Washed it down with a cold Asahi......
went off to Had Khu Dua today hoping we'd get into are usual seafood restaurant, unfortunately was packed so we headed off in search of another, we ended up in a place the GF picked.
Not a very happy experience the Prawns we're frozen, the fish in the Tum Yum was frozen, anyway the papaya was nice.
Wagyu poodles.
rots, choy, onion rings, garlic, ginger and secret sauce (Maggi stir fry sauce and Teriyaki)
^ That looks good
Could possibly be improved by being put inside a pie.
That can be arranged
It was delicious. Not something we usually do, but shall be doing a lot more often from now on.
Today wife managed to pick up a big fatty chicken at the market so we did a BBQ roast beer can style.
Wife did the marinating and hand rub process. This time she added a bit of hand ground chili to the marinade.
I added a cheap wine instead of beer this time and being such a large chicken we had room to stuff it with a few cubed potatoes
I put in center grill area with no direct flame, covered in aluminum foil and turned on left and right burners to achieve a 350 degree roast temp.
The chicken weighed about 6lbs so I went with 20 minutes a pound and cooked for 2hrs. Let sit for 10. Final results. Bird was juicy tender and the taters dipped in the cooked juice tasted delicious with a nice chili taste.
i'm just jealous the dogs are getting some and not me,
There was a French guy here with a small shop and the only thing he did was rotisserie roast chickens with chopped up spuds in a tray beneath cooking in the released juices. Goddamn those 2 simple products he made tasted good but unfortunately, his small business is another Covid casualty
That’s a massive chicken
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