Category Archives: foodelicious

I love to eat!

Holy cow!

4th Jul 2012

…this is good stuff!!

I know, I know.. this stuff has probably been out there in the market for centuries and I am so sampalau right now.. but this candy is seriously GOOD — to my tastebuds, the least.

My sister gave them to me about a week ago. I kept them in my pink mug across the computer keyboard and totally forgotten all about it..until today. I thought it was some powdery thingy, you know, like those sweet powdery candy? ..I should’ve eaten them last week! Now that my sister’s not here (she’s away for studies and there’s no chance of talking to her on the phone today coz she’s on this orientation stuff) I wouldn’t know WHERE to get them! Bah, humbug! :(

Unless of course if I call up her senior and say it’s an emergency call. *hee*

Do you know where I can get these babies???

Update: Been searching for this all over town, even went into CKS’s candy section and still couldn’t find it. I’m gonna bury myself in bean bag chairs now..

10 Things To Do When It’s Too Hot To Go Outside

29th May 2012

I spent about 30 minutes ranting and raving about the hot weather and how it makes my hair sticky, my skin dark and how we have to spend more money on water and electricity bills for it. CRAP. I can’t even work on my computer without ranting these days. And the fact that my 4D numbers tidak pernah kena-kena adds salt to injury!

So I came up with a plan. To list down things to do during this difficult time.

1. Sleep

2. Eat ice-cream (low fat if possible)

3. Brush my dog’s hair

4. Online shopping (my fav so far!)

5. Water my plants

6. Play Castleville

7. Draw random stuff on my sketch book

8. Taunt Jaya’s koruk

9. Find the meaning of ‘ACH Risk Assessment

10. Cook!

Speaking of cooking, I found me a recipe I’d like to try and master and eventually making it my “specialty” for 7 generations to come. LOL

Here’s me sharing my future “specialty” with you (because I’m really kind and all that stuff)..

Baked Potato Salad

Photo courtesy of Veronica’s Cornucopia

4 large russet potatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded extra sharp cheddar
1/4 cup chopped chives, divided (I used 2 tablespoons dried chives)
8 strips thick cut bacon, cooked crisp and chopped
Salt and fresh cracked black pepper

In a medium bowl whisk together the mayonnaise and sour cream until well mixed. Add 3/4 of the chopped chives along with some salt and pepper. Whisk to mix. Fold in the cheese and bacon. Cover and chill for thirty minutes.

Peel and cube the potatoes into 1/2? pieces. Cook the potatoes in salted water until fork tender. Drain and cool slightly. Fold the cooked potatoes into the chilled dressing. Garnish with the remaining chives. I recommend serving this warm or at room temperature because it’s not as good cold.


There you go. If you happen to make some, do remember to invite me over to try ar? Ha ha ha

Eggnogs make me happy

1st Dec 2010

Since my fiancé’s good friend is down in KL, we’ve been spending almost every night out eating, drinking and be merry. A couple of days ago, we stopped by George & The Dragon and I helped myself with a cup of eggless-Eggnog. How did it tasted?


I also get to bring the mug home! ^_^

So for this Christmas, I think I’d make some Eggnog for my family. Forget gifts like indoor tanning lotions, Eggnog is the best!

Traditional Eggnog Recipe

12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ 1/2 cups sugar
3/4 cup brandy
2 teaspoons ground nutmeg


1. In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).

2. Very slowly, add in the bourbon and brandy – just a little at a time.

3. When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you’re making the eggnog).

4. 30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.

5. Stir in 1+ 1/2 teaspoons ground nutmeg.

6. In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.

7. In yet another bowl, beat the egg whites until stiff peaks form.

8. Gently fold the egg white mixture into the egg yolk mixture.

9. Gently fold the cream into the egg mixture.

10. After ladling into cups, garnish with the remainder of the ground nutmeg.

Top 10 Luxury Foods You Must Try Before You… Goal :P

6th Jul 2010

The term “goal” is only understood by my fellow Sabahans. It basically means: die

I know of a distant relative who, was diagnosed with stage 4 cancer, took most of his savings and travel the world to enjoy expensive and exotic foods before he died. If I happen to be unlucky enough to experience similar fate *touch wood*, these would be my Top 10 foods that I’d have before I…goal.


Beluga Caviar is the most expensive food item in the world, costing up to $5,000 (that’s in USD!) per kilogram. Caviar is fish roe (eggs) and this particular brand comes from the Beluga Sturgeon, found mostly in the Caspian sea. It can take up to 20 years for a Beluga Sturgeon to reach its maximum size and they can weigh up to 2 tonnes. The eggs are the largest of the fish eggs used for caviar. Beluga usually ranges from purple to black, the palest being the most expensive. Beluga caviar is generally served on its own on small pieces of toast as it needs no additions of flavour to improve it. If you have not experienced eating caviar, when you bite down each egg pops and releases a slightly salty-fishy flavour.


(Prior to this, I’ve never known that Saffron could be THIS expensive. All these while, I’ve only seen them in Café World – one of the game found in Facebook. LOL)

Saffron is THE MOST expensive spice in the world, reaching prices beyond $2,000 per pound (depending on season). Saffron is the three stigmas and style of the crocus flower. Each stigma and style must be picked by hand and it takes thousands to make a single ounce of the spice. Brightly yellow in colour, the spice is used for colouring and subtle flavouring of food. It has a bitter taste and a hay-like fragrance.


Truffles are from the underground ascomycetes family (tubers) and are reputed for their high prices. It has an odour similar to deep fried walnuts which is extremely pungent to some people, causing a reeling effect. Interestingly, some people are unable to detect the odour of truffles (which is possibly to their advantage!) The white truffle is the most expensive of the family. They are generally served sliced into extremely thin slivers on top of other food and are frequently suffused in oil for sale as truffle-oil.


Please take note that Kobe Beef has no relationship whatsoever with Kobe Bryant. *hee*

True Kobe Beef – raised from the black Tajima-ushi breed of Wagyu cattle – is produced only in Hy?go Prefecture in Japan. It is bred according to secret, and strict traditions. It is fed on beer and grain and produces meat so tender and fatty that it rivals foie gras in texture. The beef can cost up to $300 per pound. This breed of cow is genetically predisposed to intense marbling, and produces a higher percentage of oleaginous, unsaturated fat than any other breed of cattle known in the world. Another special trick in the production of this meat is daily massages by the human owners. I must confess, I give my fiancé a massage almost everyday – he must’ve tasted like a Kobe Beef ya?? xD


The nests in question here are produced by a variety of Swifts, specifically Cave Swifts who produce the nest by spitting a chemical compound that hardens in the air. The nests are considered a delicacy in China and are one of the most expensive animal products consumed by humans. It is generally served as a soup but can also be used as a sweet. When combined with water, the hard nests take on a gelatinous texture. My own experience of Bird’s nest was in a pudding called Bird’s Nest and Almond soup – the nest was dissolved in almond milk which was served as a sweet soup. The nest tasted musty and had the texture of snot.


Fugu is the Japanese word for pufferfish and is also a Japanese dish prepared from the meat of pufferfish. Pufferfish are deadly and if the fish is prepared incorrectly it can lead to death (in fact there are numerous deaths reported in Japan each year from the consumption of this delicacy). One pinhead of the pufferfish poison is sufficient to kill a full grown adult male human. It has become one of the most celebrated Japanese dishes. In order to prepare the fish for human consumption, a Japanese chef must undergo rigourous training and certification. It is normally prepared in such a way that a tiny amount of poison is left in the fish as the poison gives it a slightly numbing and tingling effect.

Whether or not this fish is suitable for making hinava is still unknown.

This is out ot topic but I gotta ask, does enzyte work?


Second to caviar, foie gras is one of the finest western foods available. It is the liver of ducks (foie gras de canard) or geese (fois gras d’Oie). It is produced by a method called gravage, which is force-feeding of the animal of grain via a tube down the throat. Ducks and Geese have an anatomy that makes this painless. The liver expands to many times the normal size and contains a great deal of fat. The texture of foie gras is very similar to that of butter with a very earthy flavour. Foie gras is generally eaten as a raw pate, but is can be lightly cooked to give it a greater depth of flavour. Unfortunately this delicacy is surrounded by controversy and the sale and consumption is banned in some American cities (such as Chicago). It is freely available in all parts of Europe and the rest of the world.


Lobsters form a large family of marine crustaceans that nets a $1.8 billion for the seafood industry every year. They have a close family relationship with fresh water crayfish. Lobsters live on rocky, sandy, or muddy bottoms from the shoreline to beyond the edge of the continental shelf. They generally live singly in crevices or in burrows under rocks. The most common preparation of lobster is to drop the living creature into a pot of boiling water which kills it very quickly. The flesh is then served with melted butter so as to not overpower the subtle flavour of the meat.

By the way, banyak bah di Sabah ni. Murah-murah lagi! (^_____________^)


(si massy mesti tau ni. dia kan peminat Jepun-Jepun thing and their food..hehe)

Matsutake is the common name for a group of mushrooms in Japan. They have been an important part of Japanese cuisine for the last 1,000 years. The tradition of mushroom giving persists today in Japan’s corporate world, and a gift of matsutake is considered special and is cherished by those who receive it. The annual harvest of Matsutake in Japan is now less than 1000 tons, and it is partly made up by imports from China, Korea, and Canada; this is due to the difficulty in harvesting the mushrooms. The Japanese Matsutake at the beginning of the season, which is the highest grade, can go up to $2000 per kilogram!


The name oyster is used for a number of different groups of mollusks which grow for the most part in marine or brackish water (water that is saltier than fresh water but not as salty as sea water). The oyster is the root of an idiomatic saying “The world is your oyster”, which means that to achieve something in this world, you have to grab the opportunity. All types of oysters (and, indeed, many other shelled molluscs) can secrete pearls, but those from edible oysters have no market value. Oysters are best served raw in their own juices with a slice of lemon. Oysters have, for many years, been considered an aphrodisiac.

A male friend once told me that when he looks at an oyster, it reminded him of …. that. lol

There’s also a rumor that said, if a woman eats oyster, it’ll make her … oh, nevermind.

Source: listverse