木曜日, 11月 11, 2004

Moh berbuka! (part 4: moreh)

i don't actually know the proper definition of moreh. if you read lat's take on ramadhan in the 70's (lat's lot i think), it's berbuka at the mosque. some friends of mine say it's supper (usually comprising bubur) after terawih prayers.

Elicoidali carbonara.anyway, i had a couple of morehs (i eat one large meal at night, honest. lalalala.) recently. one of which was this craving for a penne carbonara. i don't have an interest in wanting to know what pork tastes like, but with the advent of beef bacon and chicken ham, a lot of the the previously disallowed dishes can now be savoured. got it from the naked chef's book, this is like 15 minutes to make. i used abruzzo elicoidali and did it al dente as usual.whisk 5 egg yolks (phwooar.), with like 100 ml double cream (phwooar. again.) and 50g of grated parmesan (mati ini macam). while the pasta was on the stove, i chopped up some chicken salami and shallow-fried them bits in some extra virgin till they got crispy (supposed to use bacon, but cannot find halal bacon in sheffield one). bung in the hot pasta into the mix, the residual heat will pretty much cook the eggs, but kacau betul-betul or you'll get scrambled egg-like carbonara sauce. season with some freshly ground black pepper and chuck in some leaves. zhangg!

 Otak-otak.another moreh i enjoyed recently was more of melayu fare. the last time i had otak-otak was like 30 years ago in bangsar. i don't even know what they actually taste like apart from the fact it's pedas. every malaysian who lives away from home should have a book which tells you how to make common malaysian dishes! since i've some leftover banana leaves, i decided to make otak-otak instead of kuih koci. the only thing i didn't have was buah keras (yeah, yeah. very funny). i've also run out of belacan goddammit (tak da lesen). i was lazy, so i just used canned pilchards in brine, and mixed it with this blend of 8 cili kering, 10 shallots, 3 cloves of garlic, a little snip of lengkuas and a dash of turmeric powder (don't have fresh kunyit lah). mix in some santan (120 ml) and dessicated coconut. add the otak-otak into the rectangular strips of daun, and lipat/staple. i used a gridle to cook 'em as i can't be arsed to use a barbecue. tasted nice, if i had to say so myself. also experimented it on black, and he's still alive. that's good enough for me.