The Curvy Kitchen Goddess

I had this conversation with my best friend during our recent road trip to the east coast regarding recipe and cooking. We were talking about this particular recipe and some people complained their food doesn't taste as good and something hit me. Like, yeah why is that so...? How can that be possible? It's the same ingredient ain't it? After exchanging our thoughts about it I came to the conclusion that; it's not about the recipe, it's actually about the cook. Every individual has their own personal taste. The ingredients are all the same but the quantity that you use is actually is up to you. While some like to keep it plain and simple others would prefer to have it rich in flavour hence the usage of a variety of spices and ingredient. last but not least, how you cook it plays another role to determine the flavour of the dish. The same chicken that I marinated wouldn't taste the same if I choose to grill, deep fry or boil it. What do you thin

The perks of being me. So good at procrastinating, groceries shopping is still on KIV list. Hence the masterpiece. Nasi Goreng whatever. Ready? Ingredient: Dried Anchovies Bird's Eye Chilli Garlic Shallots Petai Beef Rice Salt Oil. How To: I pound the anchovies, bird's eye chilli, garlic, shallots. Heat the wok. Add some oil, not too much just enough to fry the anchovies and friends that you've pounded. Stir and leave them for few good minutes until it becomes slightly brown. Then throw in the Petai and beef. The same process, stir then wait until the beef is done. Now, add the rice, and salt to taste. Stir them evenly. You're done! Here's my Nasi Goreng Whatever. "whatever looks so good though" - The Kems Note: I actually utilized whatever ingredients I have in my fridge. With some leftover meat from the " kenduri ", no way I'm gonna waste it so, into the fried rice it goes.

Never add "kucai" in your fried Bihun. Not unless if you gonna eat them immediately. Else, strike it out from your list.