Savory, spicy pork tenderloin – so delicious!
It’s been a while since we posted. So much has been happening with us. The most important news is that I just got a new job!
I haven’t actually worked full-time in forever and this is my first job in more than 10 years. I started today actually, and I’m quite blasted after a whole day of orientation and meeting people in different departments. But I felt a need to write a post tonight.
Continue reading Spiced Pork with Fried Ginger and Curry Leaves
Another of Borneo’s unique tropical fruit, the Mata Kuching (Cat’s Eye Fruit) is a cousin of the Longan (Dragon Eye Fruit).
On the day we went to the market in Serian, we found this fruit which we had never seen before. It was round, about the diameter of a dime, and covered in tough, bumpy, leathery, yellow skin. We asked the vendor what it was, and she said “mata kuching”.
“Is it good?” we asked. Oh, yes, she replied. She let us peel open a few to taste. The fragrance and taste reminded me exactly of longan (dragon eye fruit). I thought to myself, why not give it a shot? So we came home with a kilogram of these fruit.
WARNING: Our entry for this year’s World Nutella Day should not be attempted.
I LOVE Nutella. (Perhaps you can relate?)
Recently, I found some Nutella on sale at a grocery store here. The price was surprisingly reasonable. The catch? It was going to expire within a month. Ahhh! But so what? The way I eat Nutella, it doesn’t take me all that long to go through a jar of it. So I bought two jars!
I came home and decided that one jar was going into some baked goods. I remember Jaden from Steamy Kitchen doing a "no knead" challah with Nutella and Hazelnuts last year and so I went in search of some recipes. I was planning to do Jaden’s challah but got distracted by another post on Sticky Gooey Creamy Chewy, who did a Nutella-pistachio "no knead" brioche. The picture of the Nutella oozing out of this really soft, yummy-looking bread and topped with pistachios just got me drooling big time. I just had to make it.
Homemade dumpling skins are better than store bought, and easier to make than you think!
Way back in 1995, I took a tour around China. Of the many memories I cherish, I remember standing in the doorway of a large kitchen, marveling at a group of ladies sitting around the table, rolling out dumpling skins for a jiaozi lunch later. The process (for them) was quick and effortless. How in the world could they turn out such perfect looking skins?!