: : Identifying Halal & Non-Halal : :
Fina (at least I think it was Fina. Too lazy to dig through my comments) suggested I put a little icon to identify Halal and Non-Halal postings.
I don’t mind doing it but can someone come up with a little icon? Thanks. You can mail it to me at myremi@yahoo.com.
Cheerio!
: : Nonya Flavours ~ A Preview to a Book Review : :
Sunday afternoon with Min Yen. Belle’s Bookshop.
Wena : Haiya! Cannot find the cookbook here lah. Aduh!
Min Yen : Ah well.
Next stop : Popular Bookstore in Tun Jugah.
Wena : Wei! Got loads and loads of the book here lah!
Min Yen : Going to get one?
Wena : (flipping pages like mad) Of course lah!
I sent a note out to the Star to see if they would allow me to post pictures up from the recipe book. Am waiting for their reply to see how long it would take for someone to sent me a reply, if ever. I’m doing things through the proper channel as the pictures were absolutely stunning but since it was from the book, wasn’t sure whether it was okay to post photographs taken of pictures from the recipe book.
If I’m not busy tomorrow nite, the review is going up, courtesy of Granny, of course. It was a life journey between granddaughter and grandmother. No pictures except the snapshot of the front cover of the book lah! Have to wait for reply first mah!
Stay tuned, folks!
: : Nonya Flavours ~ A Preview to a Book Review : :
Sunday afternoon with Min Yen. Belle’s Bookshop.
Wena : Haiya! Cannot find the cookbook here lah. Aduh!
Min Yen : Ah well.
Next stop : Popular Bookstore in Tun Jugah.
Wena : Wei! Got loads and loads of the book here lah!
Min Yen : Going to get one?
Wena : (flipping pages like mad) Of course lah!
I sent a note out to the Star to see if they would allow me to post pictures up from the recipe book. Am waiting for their reply to see how long it would take for someone to sent me a reply, if ever. I’m doing things through the proper channel as the pictures were absolutely stunning but since it was from the book, wasn’t sure whether it was okay to post photographs taken of pictures from the recipe book.
If I’m not busy tomorrow nite, the review is going up, courtesy of Granny, of course. It was a life journey between granddaughter and grandmother. No pictures except the snapshot of the front cover of the book lah! Have to wait for reply first mah!
Stay tuned, folks!
: : Wena does a Larry David Letterman : :
Can’t believe I saw this list of Top 10 reasons at TopSpot Seafood Center tonight. Also can’t believe the effects of blogging after two drinks of vodka lime with assam sumboi added for taste with a volatile combination of seafood dishes such as chilli buttered prawn and black pepper crab : Got David letterman’s name wrong.
Top 10 reasons for Food Poisoning (Left)
1. Food prepared too far in advance and stored at room temperature, i.e. not under refrigeration.
2. Cooling food too slowly prior too refrigeration.
3. Not reheating food to high enough temperatures to destroy food poisoning bacteria.
4. The use of cooked food contaminated with food poisoning bacteria.
5. Undercooking.
6. Not thawing frozen poultry for sufficient time.
7. Cross-contamination from raw food to cooked food.
8. Storing hot food below 60 degrees Celsius.
9. Infected food handlers.
10. Use of leftovers.
10 Point Codes for Food Trade Workers (Right)
1. Wash your hands always before touching food and after using the toilet.
2. Tell your supervisor at once of any skin, nose, throat or bowel trouble.
3. Cover cuts and sores with waterproof dressings.
4. Wear clean clothing and be clean.
5. Remember smoking in a food room is illegal and dangerous. Never cough or sneeze over food.
6. Clean as you go in food rooms. (Eh?)
7. Keep food clean, covered and either cool or piping hot.
8. Keep your hands off food as far as possible. Keep food utensils clean.
9. Keep the lid on the dustbin.
10. Remember the law requires clean, fully equipped well lit and airy conditions for food preparations.
I wonder if someone to persuade the diners that it is safe to eat seafood there. Can’t be that bad because it was quite pack when we went there.
They forgot one very important rule for food traders : BOIL THE WATER BEFORE MIXING IT INTO DRINKS! I know that the Miri Municipal Council requires all hawkers and restaurant owners to boil the water before mixing it into drinks. Not sure about the two Kuching City councils (Kuching City South Council and Kuching City North Council) though. Does anyone know about this?
: : Food. France. Now. : :
Another food blog. It’s a good read of the adventures of Louisa Chu, a reporter-turned-chef. Wow! Talk about a total career change. I admire her spunk and guts for making the change.
via chez pim
: : Ten-Ichi : :
Well, lunch today was with Min Yen at Ten-Ich, a Japanese restaurant located in Padungan. Both of us ordered an Udon soup dish as it was pouring the whole day today. Yes, it was a wet and rainy day and even now, at night, it is still pouring cats and dogs and occasionally kittens and puppies.
I ordered the tempura udon which came with deep-fried prawn @ shrimp, sweet potato, yam and terung @ brinjal/eggplant. Definitely warmed my chilled bones. As for the udon, it was scrumptious. Different from the Chinese noodle, it is thicker and long. Slurping a bit although Min Yen mentioned that it wasn’t as long as it should have been.
Min Yen had this : kitsune udon. The flat pieces you see there is actually fried beancurd that had been soak with diluted sesame seed oil. At least, I think it was sesame seed oil. Anyway, it still tasted pretty good and yummy at the same time. Not too heavy and not too filling either. The tempura dish was more filling because of more ingredients.
Cheerio!