First off, I want to say thank you to all our readers, who have been bearing with us while we get settled in to our new home in Kuching. Even though Annie has been cooking most nights of the week, there haven’t been too many House of Annie recipe posts lately. Most of our posts have been about goingout someplace to eat.
The main reason for this is, the big shipping crate carrying all our stuff (including kitchen appliances, all our normal herbs and spices, and the home computer with all our archived food pics on it) from San Jose hasn’t arrived yet. On top of that, the one tiny fluorescent lamp in our wet kitchen (where most of the cooking is done) has gone out, so it’s nearly impossible for me to get good pics of whatever Annie is prepping for dinner.
I never intended for this blog to be a restaurant review site. Most of you readers probably couldn’t fly here to Kuching to eat at the places we’re eating out at. That being said, I do want to tell you about a place we’ve found that serves some good Sarawak laksa.
Grace Place Sarawak Laksa
Continue reading Grace Place Sarawak Laksa
How about some whole grain goodness for breakfast?
Steel Cut Oatmeal with Craisins, Raisins, Slivered Almonds, Flax Seed Meal, and Buttermilk
Continue reading Steel Cut Oatmeal
Annie was preparing food for a friend’s brunch party (she always gets asked to do food for gatherings here and there — birthdays, showers, meetings, etc). Since I did so well making crepes last time, she asked me to do them again.
Continue reading Chantilly Crepes Again
Crepes weren’t a big thing for me back when I was growing up in Hawaii. Batter-based breakfasts were usually in the form of waffles, muffins or pancakes – rather bready. Nowadays, I can’t take too much of those dense kinds of foods. Thankfully, crepes are a nice alternative.
Using the “Chantilly Crepes” recipe from Rose Levy Berenbaum’s cookbook “The Cake Bible”, I whipped up a big batch of batter then set to work with the crepe pan. I couldn’t help but notice the browning patterns on the cooking crepe. They kind of remind me of a Mandelbrot set — pretty cool 😉
I made a pile of crepes for a brunch party the next day.
Spread with Nutella, sliced up half a banana, and topped it off with a few dollops of fresh whipped cream. Yum!
I like crepes because they’re so versatile. You can put all kinds of jams and fruits on top. Annie’s mum likes them with fresh squeezed orange juice and a little sprinkle of sugar. You can even put savory stuff inside…the sky’s the limit!
What do you like in/on your crepes?