LJ Entry – “Confesssions of a Roundeye Cook”
I admit. I like to try different foods. Mostly, I like to try different foods in restaurants. I’ll find a dish I like, then look up a recipe for it, then try to make it myself. Chicken pot pie, shepherd’s pie, butternut porridge (with sweet rice balls), bibimbap, fried rice, etc., etc. Well, for the first time, I was inspired to make a dish I had never tried, could not find a restaurant for, nor had any ingredients I would normally have (besides rice).
Once I started the dish, it was surprisingly easy, mostly cooked using the same deep-dish frying pan. Coconut milk replaced water in my rice cooker, making a brilliant white, slightly sweet rice. Just about everything ended up in pan in various stages. I then attempted to plate it based on my muse’s description, in my good Japanese rice set.
The sharp spiciness of the chilis hit your tongue a split second after the coconut flavor. An occasional crunch told me that a fried anchovy had made it to the mix. All in all, it was something I had never tasted before: exotic in both texture and flavor.
My mouth still burns a bit, but it was well worth the process.
Now if I can only find a Malaysian restaurant to try it for real!