Comments for A Series of Kitchen Experiments

Comment on About Elaine by jrom

jrom — Sun, 29 Jan 2012 18:38:03 +0000

First, let me say, this is an awesome site and glad to see you are promoting social consciousness. Its tough to have globalized taste buds and a concience…those don’t always work well together, for me. I couldn’t imagine going back to life without mangos, really. I like that you do some fusiony stuff, which I usually hate in (especially in the hands of American chefs) but LOVE when done by people in Southeast Asia, (and China, places integral to the spice trades) where it seems to have happened so organically, overtime, (with food and culture) that fusion is a Malaysian tradition in its own right! I fell in love with Malaysia while visiting from Chengdu, where my girlfriend and I were teaching ESL –like going from one food heaven to the next. Going to KL, Penang, and Kota Baru was like finding the culinary Lost City of Gold or something, and I crammed as much street food, kuih dadar, and night market food into my face as I could fit–it was kind of a relief from the awesome but a bit repetetive chuan cai in Chengdu. Malaysia is almost everything I love about Asia in one beautiful and somehow not too tourist-driven country. Sadly, they don’t need a lot of foreign ESL teachers in Malaysia Now I’m back in the states, the “melting pot” as some call it…compared to Malaysia though, its more like a “rendering vat” where most diverse cultures meet and seem to disintegrate into some flavorless, fatty substance (with a few exceptions)! I live in Burlington, Vermont and often make the trip to Montreal if I want decent food…which reminds me…PLEASE!! Do you know of ANY Malaysian food in Montreal?? I can’t find any in Boston (where I grew up) or NYC that comes close, and I’m disappointed every single time I hunt down some “authentic” spot in Queens. I’d even brag (and my gf will confirm) that I can make better Malaysian food than most of those places. I don’t know what they do wrong. It seems like they think their patrons won’t be able to handle the spices, the belachan and the otak udang and they use a lot of premade sauces and bland curry pastes.. Every time I meet someone from Malaysia or Singapore that is into cooking, I beg and plead with them to open a Malaysian restaurant. Someday, somebody will do it right and make a lot of money, and I’ll eat there everyday. Food rant over. Now, I’m gonna try one of your recipes.

Comment on The Festive Five Spiced and Orange Roasted Duck by Mary

Mary — Sat, 28 Jan 2012 14:51:09 +0000

This sounds really delicious. Duck is not regularly available in our stores but the next time I see it I’ll give your recipe a try. This was my first visit to your blog, so I took some time to browse through your earlier posts. I’m so glad I did that. I really like the food and recipes you share with your readers. I’ll be back. I hope you have a great day. Blessings…Mary

Comment on About Elaine by Elaine

Elaine — Thu, 19 Jan 2012 23:32:08 +0000

Hey Farihah, good to hear from another Malaysian in, of all places, Montreal! I was beginning to think Malaysians are avoiding Montreal because of the brutal winter we have here. Is this your first year in Montreal? Thanks for the well wishes.

Comment on About Elaine by Farihah

Farihah — Tue, 17 Jan 2012 00:17:41 +0000

Hi Elaine, I was Googling “mushrooms marinated with balsamic vinegar” and stumbled across your site. Got me excited as I explored further; I’m a Malaysian currently living in Montreal (I go to McGill), and I used to live in Subang Jaya too. Just had to let you know that. Take care, and congratulations on your wedding!

Comment on You’re my cuppy cake! by Emma Corey

Emma Corey — Fri, 23 Dec 2011 19:12:09 +0000

Putting your freshly baked cupecakes into some nice wrappers certainly finishes them off. However to make them extra special there is nothing like making your very own cupcake wrappers. These can be personalised to the individual and the event, plus they are so easy to make. I share my free templates over at http://bestcupcakewrappers.com.

Comment on Poutine: The One Pounder by Roasted peppers and vegetable soup | A Series of Kitchen Experiments

Roasted peppers and vegetable soup | A Series of Kitchen Experiments — Fri, 09 Dec 2011 01:57:24 +0000

[...] for my parcel to arrive. And I can’t wait to make my own squeaky cheese curds to accompany my poutine. And mozzarella and cheddar and ricotta and maybe taking the mozzarella to another level by [...]

Comment on Very Easy Malaysian Chicken Curry by Elaine

Elaine — Fri, 09 Dec 2011 01:08:42 +0000

Hi Jen, you add the water after you add the chicken pieces in. I’ guess I had missed that part. I don’t use red chili oil at all for this recipe because the majority of the red oil came the amalgamation of the curry powder, coconut milk and the oil we used for cooking.

Comment on Very Easy Malaysian Chicken Curry by Jen

Jen — Wed, 30 Nov 2011 07:04:03 +0000

Hi Elaine. When do you add the water and are you supposed to use red chilli oil?
thanks jen

Comment on Onde-Onde (Sweet Rice Dumplings filled with Palm Sugar and rolled in Shredded Coconut) by Elaine

Elaine — Tue, 18 Oct 2011 02:23:55 +0000

Hey Charmaine, I found palm sugar at Chinatown. Just check out one of the larger supermarkets there, they’ll have some. Usually they are like brown little discs that looks like UFOs wrapped in clear plastic. Or you can also find them in Latin American supermarkets as well like Sakari on Blvd St. Laurent

Comment on Onde-Onde (Sweet Rice Dumplings filled with Palm Sugar and rolled in Shredded Coconut) by Charmaine

Charmaine — Fri, 14 Oct 2011 13:33:09 +0000

Hi, these sound interesting. I came across your site while trying to find somewhere in Montreal where I can buy palm sugar. If you can help, I’d really appreciate it. Thanks!