Frost Nova

I bought some Laksa paste with the plan of making Laksa according to this recipe. But it needs all kinds of fancy ingredients like Tofu and green prawns which I can’t really get up here. So I never got around to making it but the Laksa paste was sitting in my fridge and I felt like curry one day, so I used it to make curry. Good decision. Tastes a little bit like Laksa and very yum. I reckon use about 3 dessert spoons for a curry that would feed 4. One whole tin of coconut milk and whatever meat & veg you like. I used chicken. As it’s traditionally a seafood soup, fish would be really good. I think I overcooked it though, so if you’re gonna leave it simmering for a while, don’t do it with the vegies in. Put them in about 10-15 mins before serving I reckon or how ever long it takes them to cook. This was the brand I used – can get from most asian grocers or even supermarkets if you live somewhere civilised.

Spotted these in the wild. 50c a packet. The verdict? Too sweet, like strawberry. I still prefer classic grape.

I just made this up last night! Man, I should totally go on Iron Chef.

1 tablespoon extra virgin olive oil
1 teaspoon light soy
juice from 1/2 small lemon
drop or two of sesame oil (careful)
about 6 grinds black pepper
1/2 teaspoon mirin
1/4 teaspoon fish sauce

Shake well in a jar. Best served chilled.

It makes about 1/4 cup. If you don’t have mirin you could probably use some dissolved sugar. I was surprised this actually emulsified; it must be the soy.

It might be nice over cold soba noodles, too. Maybe with double the soy.

Our new Subway opened last week. I’ve been a few times. It tastes the same as it always does. I was going to photoblog it but I’m not really all that excited about it anymore. I’ve been a big Subway fan for ages and when I lived in Melbourne it was just always there so it wasn’t a big deal. When I moved back to Deni Subway became “magical faraway place I don’t go to much” so it was special again. Now we have one, and almost immediately it’s gone back to being just always there. It’s only 5 mins walk from work so I’ll still go lots.

Today, I finally caved in to McDonalds’ latest marketing campaign and tried the NameIt burger. I would have McDonalds about once every two months – that’s about how long it takes me to forget how crap their food is. The idea is that you try this burger and then submit your name for it on the McDonalds website. It’s obvious to me this is just a shameless market research campaign designed to gobble up the personal information of unsuspecting customers. Nevertheless, it’s still fun to come up with names.

McMeh takes the grand prize because it sums up the burger quite well. Nothing to write home about and definitely very forgettable. Runners up included:

• McFallApart – because mine did, literally. Then I proceded to fall apart emotionally at the prospect of mending my deconstructed burger
• McRemoveableCheese - because you can remove the cheese. It’s not that plastic cheese that melts everywhere but some kind of imitation genuine cheddar I suspect
• McFresh – this is my attempt at satire. Mine tasted like it was made at least two hours before
• McBowelCancer – I can feel the cells refusing to die already…
• McShit, McArse, McShitArse, McButtocks, McToilet - need I elaborate?

All I can say is I wish this Subway that’s under construction would hurry up and open.

Whisk together 1 cup SR flour, 1 teaspoon sugar, 1 egg, 200ml milk, 100ml water. Let stand in fridge for about an hour then stir in 2 tablespoons of cooled melted butter just before frying.

Possibly the shortest recipe I’ll ever write.

L.S.A. stands for linseed, soy & almond. You can get it in most supermarkets, probably in the health food section

Add 1 tablespoon to your porridge before cooking. Top with honey and crushed nuts. Enjoy!