Monthly Archives: November 2010

Dabo Kolo (Ethiopian Fried Snacks)

This time around is when people start planning for domestic or overseas trips. There are so many places I’m dying to visit  in order to experience different cultures, coutures and cuisines around the world. However,  lacking  time and $$$, my wishes often stay on paper, hoping they will materialise one day. Perhaps during my retirement or a crazy decision to embark on an Eat, Pray, Love journey when facing mid-life crisis. :P

Until the day arrives, I’m sticking to books and television to see the world.

Easy Thai Fried Rice

I was planning an all-salad potluck with a group of friends with the intention of maintaining our kilos at status quo until Christmas. The unforseen downside of hosting regular potlucks is we tend to stuff of ourself silly with an array of dishes contributed among us. You see, when there is a table full of dishes at potlucks, it is just screaming “all you can eat buffet”. Of course in most cases, potlucks  may not be comparable to the ones you experience in restaurants, hotels and cruises. That said, they are no less “damaging” to our waistlines.

Noodles with Chicken Eggy Sauce

Although it is still early to start thinking about Chinese New Year, I can’t help but reminisce about the dishes that I used to eat when I went back to my grandparents’ place for the occasion. One of the many dishes is Char Hor Fun which means stir-fry flat rice noodles in Mandarine – a popular Chinese street food in Malaysia and the only stall outside my grandparent’s place that was open for business during Chinese New Year.

When I was a child, I loved to follow my parents to takeaway this dish just to catch the Char Hor  Fun sellers in action in spite of coming home smelling like a waft of smoke. I was in awe how nimbly they tossed the flat rice noodles with a little soy sauce in the heavy iron wok over the blazing fire until it was lightly charred. Then with the same agile movement, they set aside the noodles and move on to prepare the thick eggy sauce with chicken/pork, fish ball slices, prawns and vegetables.