Monday, June 13, 2011

Food talk

Hello hello...

I feel bad that I've left the blog collecting dust for quite a while. Sometimes I don't really have anything interesting to talk about, really, and plus I've been a bit lazy (and busy and other reasons) :">

I finally moved to my new place in the city center, settling down with work and learning to be better at what I do, which, by the way, is advertising. I'm still a newbie to this game, so if you're an expert and you would like to guide this little girl, please please please do!

This blog was not the only thing suffering. I've been neglecting my diet for the past few months, resulting in a visible weight loss and lots of breakouts (trust me, when one breakout appears on my face, it invites the whole family to come as well!) So starting June, I've added multivitamins, calcium and minerals supplements to my daily intake, and start cooking again. 

And... tadah! 

I'm going coco-nut in this :)
A simple dish of stewed chicken in coconut & tomato stock, accessorized with carrots, onions, and shrooms.  

I love making stews, they're the easiest thing on Earth to make, tasty and warm you up - they're called "comfort foods" for a reason. It would be perfect to have a hot bowl of meat stew in the winter. Tropical weather makes it slightly less enjoyable; nevertheless, it is still my go-to dish on days I'm feeling uneasy (rainy days, for example).

The experiment was shared with my housemate, and in return, I got to try the famous Alphonso mango. And my, it was the best mango I've tasted in my entire 5 years in Malaysia! 

He told me that to preserve the mangoes, the pulps are taken out, squeezed, put in a container (a box, a plastic bag - use your imagination here) and frozen. So when you want to eat it, just take it out and leave to defrost for 15 - 30 minutes, and voilĂ ! Ah, this is genius! You may laugh at me, but in Vietnam people don't preserve mangoes this way, although we do make fresh ice creams out of fruits and eat them FROZEN. 

Great dinner. I'm all smiley now. :D

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