This meal was with some white-flesh fish poached in tom yam paste, shallots and lemongrass and starfruit. Quick and simple meal to have over weekend and pretty light too. The fish was from the neighbour across the street.
Granny gave me her pomfret to baked and I thought I might as well try to finish up all the organic okra (lady’s fingers) that I bought last week. If I didn’t, the okra would have started turning black and in fact, it was starting to have a lot of black spots.
I decided to try baking a chicken like how it’s done as a Beggar’s Chicken but this time, using Tom Yam seasoning and using Limau Parut (kaffir lemon) as well as Lemongrass (Serai) to give it a sourish flavour. It turned out a lot better than I had expected.
It’s nice to have a revisit of the Nasi Ulam that Granny made for me awhile back.
A new ingredient we added in was the bunga kantan or rather, torch ginger, to give it a different taste. Also, this time, instead of salted fish, she added in dried prawn.
The herbs as well as the torch ginger (in pink) / bunga kantan on the upper left of the picture.