An Asian Weekend

May 3, 2009

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The day broke with a silence – it had drizzled earlier, and the air cooler. I had hoped it would drastically drop to 15 – I can dream, though its not impossible. At Fajr, I looked out the window, the night skies like a veil slowly unveiled the separation.

I was thinking of you, of a reunion, of …. many things. The wind gushed in as I slide opened the French windows embracing me like water embracing a pebble skipping atop it before drowing in the essence.. before resting in the river bed.., and looked out onto Seri Selangor Golf Course, just across.

I smiled.

Mum arrived from the weekend fare with her niece, and started chattering like a bird.. obviously excited – the women in my family do that when they’re pleased with the colours, and animated scenes outside. The wet market, though dry is a distribution outlet for ocean fresh fish, seafood, vegetables and trinkets. I told her to rest, as I decided to concote, an Asian weekend.

AainaA’s Noodle Curry

• 3 shallots, julienne
• 3 cloves garlic, crushed
• 1/4 teaspoon of mustard seeds
• 1cm young ginger, julienne
• 2 young stalks of curry leaves
• 1/2 Onion, julienne {Spanish or Red}
• 1 tomato, quartered
• Japanese Cucumber, julienne
• Curry Powder
• Oil {preferably Olive}
• 500 ml Coconut Milk {Santan}
• Taofu {Soyameal}
• 500 gm LaLa {Siput Retak Seribu}
• 300 gm fresh hand-made fishballs
• Sea salt
• 2 small rock sugar, crushed
• 500 gm Chinese noodle {yellow} or if preferred, Spaghetti {eldente}

1. Boil some water, and in a plastic-ware casserole, pour in and un-tangle Chinese noodle – set aside
2. In a casserole, heat cooking oil over medium flame
3. Throw in julienne shallots, garlic, ginger, curry leaves, onion, mustard seeds and let it brown
4. Add three to four tablespoons of curry powder, stirring, add crushed rock sugar, sea salt, and tomatoe
5. Stir until “well-fried” so to speak, or until the the curry powder exudes an almost tantalizing scent, add fresh coconut milk
6. Stir, and let it boil over medium-low flame for about five minutes or so

Meanwhile…

• Sieve the Chinese noodle, and place it in the bowls before serving
• Add slices of Japanese Cucumber

• Remove lid from casserole, add taofu whilst stirring, wait 2 minutes
• Add-in the LaLa, and fresh hand-made fishballs, and increase flame to medium – close lid for 3 minutes or so
• Remove lid and stir, ensuring that the lala is not overcooked, and turn-off the flame.
• Spoon the bowls with the Curry, add necessary garnishing – from parsley to beansprouts

Serves three
Bon Appetit !