Ayam masak merah, meaning ‘chicken in red spicy tomato sauce’, is a continuation of my specially dedicated effort to cook Malay food to celebrate the upcoming Hari Raya Puasa. It’s a good way to compliment my previous recipe of Nasi Kunyit too!
Enjoy!
Nasi Kunyit (meaning ‘turmeric rice’), otherwise known as Nasi Kuning (meaning ‘yellow rice’) is an Indonesian rice commonly served at local Malay Nasi Padang stores, that is, stores selling Malay dishes. Nasi Kunyit uses glutinous rice that is steamed with coconut milk, banana leaves and turmeric, the last of which gives it its bright yellow colour.
Another simple recipe of tender chewy squids, this time using large squids, stir-fried with spicy black bean sauce.
Bluish calmness of the lake beneath a clear sky
Lush greenery mirrored by the reflections in the lake
I recently went prancing around with my camera (and the guy) again. I decided I had to take advantage of the return of the clear blue sky, lest it gets sabotaged by unexpected natural calamities again.
I’ve taken pictures at the Chinese Garden many times before – during an outdoor photo shoot for my wedding, on a date with the guy for fun and laughter, with my family during the Lantern Festival, with friends for their photo shoots etc. One of those memorable moments (in my teenage years) was the time when I brought along my dad’s classic old film camera with me to the garden to take scenic shots of the idyllic and poetic spot. I still have these photos kept in a nice album at home; I still take them out once in a while to remind myself of my continuous love for and interest in photography.
Saffron strands are harvested from the saffron crocus flower, extracted from the distal ends of the carpel in each flower. These flowers originated from Greece and are later cultivated in other parts of Asia such as India. In the culinary world, saffron strands are frequently used as a colouring agent. The crocin dye contained within the strands would inject a royal golden colour into any dish it stains, rendering this spice a popular ingredient for preparing dishes for the rich and famous. On the other hand, the strands exude a uniquely strong and piqued fragrance that is unlike any other common spices – metallic, raw and hay-like – hence the use of this spice as a palatial tea fragrance as well.
