We’ve been back in San Jose for a few days now, and we are slowly getting over the jet lag (not easy when there’s a 16 hour time difference between here and Malaysia). It’s been pretty smooth so far, thanks in large part to our good friends who helped to ease us back in. I got a head cold the first day back, and experienced some troubling heart palpitations as well, but they couldn’t stop me from taking us out to our favorite Saturday morning destination: the farmer’s market at West Valley College in Saratoga, CA.
Many of you who are friends of our Facebook Fan Page may have noticed a distinct change of picture posts. Where they used to be primarily Sarawak-based, they have become West Malaysia-focused. The reason is, after three and a half years in Sarawak, we are moving back to the US.
Our Bags are Packed
We have loved our time here, and loved all the people we met. These experiences and relationships have enriched us immensely.
Having given up or sold off most of our possessions (twice), we have learned that life is not about the accumulation of stuff, but about the relationships we make.
We have been blessed with many good friends in Sarawak. We also know that we are blessed with many good friends in San Jose, where we will be returning for the time being.
We are looking forward to the next chapter! Not forgetting the many chapters that have been written during our stay in Sarawak, which we hope to document in the coming months.
Cheers and Aloha,
Nate and Annie
I love Indian food and mamak food in particular. We often go to one particular place in Kuching almost weekly for roti and thosai. The thosai comes with dipping sauces of dhal and coconut chutney but we like the fish curry sauce the best.
One day I got some pieces of fish to go along with the curry. It was delicious! But then we got the bill and it turned out that the fish pieces were 5 ringgit each! Being the pake person that I am, I decided that I should learn to cook fish curry for myself because then I could buy a whole fish for 20 ringgit and save some money.
Armed with just my instincts and the flavor profile that I got from having this fish curry over several visits I decided to try to recreate it.
Indian Fish Curry
KL has an assortment of Vietnamese restaurants serving noodle dishes like pho and bun but I wanted to see if I could find some banh mi instead. Banh mi is a Vietnamese sandwich made with a baguette, spread with mayo and butter then filled with your choice of meats, topped with strips of pickled daikon and carrot then lightly drizzled with a savory sauce. It’s one of those foods (like Mexican) that we dearly miss here in Malaysia.