The Runaway Cook

A diary of culinary adventures

HAHAHAHA I CAN'T STOP LAUGHING!

Posted by Elizabeth Tuesday, September 14, 2010 comments (0)

Khairul: "Ahhhhhhhhhh-hahahahahahaha!"


Me: "Oh my gosh! I don't know if I can do this"

Khairul: "AHH
HHHHHHH-HAHAHAHAHAHA. . . (gasps for air) . . . HEHEHEHEHEHE..."

Daniela: "Common, HAHAHAHAHA, AHHHHH-hahahahahahahahahah"

Me: " Ok, Here it goes. Oh! Oh hohohoho heheheh Oh my g
oooo-hahahahahahah. . . .HEHEHEHE-HAHAHAHAH"

So, this is pretty much the conversation we all had this morning over a pool filled with flesh eating fish. Yeah, that sounds weird, but let me tell you it feels a lot weirder.

This is fish eating your dead skin thing is apparently a special type of pedicure 'round these parts. I guess for under 1 US dollar, we could spend 10 minutes with our tootsies soaking it this tub of fish, who would suck off the dead flesh from whatever skin was submerged. Now because I am a little crazy and since this "procedure" costs an arm and a leg in the states, I begged my friends to stop and do this.


We agreed and before I knew it we were all barefoot and perched atop stools and staring down at the little fish that were actually staring through the water at us. Having fish
stare at you, know they are about to get fed by eating you was just a little unnerving to me.

First in the water was Khairul, who proceeded in wrapping his arms around his head, tucking his chin to his knees and laughing uncontrollably in a very hi-pitchedhehehe" that seemed to come from
his "gut. Daniela and I take the plunge and find ourselves squirming in our seats, trying our darndest to keep our feet in the water.

By this point we are all laughing to the point of tears from the tickling feeling caused as each tiny fish sucks off little layers of skin. (It's creepy, but the laughing makes it worth it.) The three of us we so loud we actually brought a crowd of people around the pool.

I don't know if it really was the pedicure that made me feel so refreshed afterward or if it was all that laughing. Whatever it was, I am certain that was best 90 cents I have ever spent.

Hehehe I can't not laugh just thinking about it. . . hehehehehehe.

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Durian Returns. . . Again! Will it never end?!?

Posted by Elizabeth comments (0)


Hey who want's to visit the fruit bar?

Ok so maybe this isn't a real establishment, but today was our last day at Taylor's College and by the end of this hectic day of food mayhem we all ended up visiting this area of our graduation reception.

However, this wasn't just a place of refreshing juices and ice cold water. No, it was a buffet of exotic fruits and fruit sculptures. We gawked at all these different foods and instead of indulging on the dishes we had worked so hard to prepare for the buffet indoors, we ate our hearts out here.

Among my favorites, dragonfruit, lychee, longan, and mangosteen, was that rascal that I had eaten two times already this week, durian.

AHHHHHHHHHHHHHHHHHHHH!
Wil I never escape the clutches of this fruit?

I think I said no to the students and instructors who said, "oh common it'll be better this time." Ha so much for that. This poor fruit will never be ok to me. Sadly, I succumbed to the pressure and took the half a fruit that was handed to me. BLECK!! I can't believe it, but I ate it again.... Lordy sakes! On second thought, I am ok with leaving. .
Below are the fruit sculptures and fruit arrangement at the bar as well as a photo of me surrounded by the group of Taylor's students that helped in my area of the kitchen this morning. We were all very tired and very glad to have this well deserved break.





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Rice, Coconut Fire, Mud, Wax & Dye

Posted by Elizabeth comments (0)

With the wild imagination I have, I still never thought that one day I'd get to travel deep into the tropics, eat food from a fire made from coconut husks, use dyes and wax to paint fabric, and dive in a pit of mud to catch catfish. Yeah, I'd have to say that combination really never crossed my mind when I thought about Malaysia.


Today was positively the most fun I've had on this study abroad, and it all started with my best friend, the coconut <3>

Tangent:

When I was about 12 or 13, I was eating in a Vietnamese restaurant in Saint Paul, Minnesota with my grandmother, cousin, and great aunt. I really don't remember the food or how we got there, but what I d remember was this drink. In a tall, unlikely, brown plastic soda cup, arrived what was called coconut water. Little did I know that for the next nine years I would search to find a replica of such a drink. It was sweet, mild, full of coconut flavor and ever so slightly opaque. But the best part was what rested at the bottom: soft fleshy pieces of white fruit. It felt and looked like white cantaloupe, but tasted like coconut. What on earth was this and how could I get a lifetime supply of it, I wondered.

Well today I found out that this one-lunch-stand was none other than young coconut. Heavens to Betsy! What a reunion! Truthfully, I think I freaked some of the other students out by my extreme enthusiasm, as they proceeded to tell fill my cup with more and more of the stuff and insisted that I finish what was in the pitcher. Heh heh. . . not to all this mellon like coconut flesh is heavenly and perhaps dangerous for those who separate the addict from their drug.

Ok, ok enough already with the coconut. Where was I? . . . .Oh yeah! So we arrived at this little bungalow-like home and immediately started to learn about traditional/historical Malaysian home life and culture.

First on that list of learning: Processing Rice

Before all that high-tech machinery cam around, people would harvest and separate rice grains from the husk by hand. This process consists of pounding the rice with a wooden plunger in a bowl-shaped hollow in more wood. Two people take turns thudding the rice against the walls of the bowl. This idea seems easy, but as we found out, it takes lots of practice to use the just the right pressure, or one's rice will be crushed, broken, and only be good for porridge. After pounding, the rice is places on a woven platter and tossed in the air. The light breeze catches the husks and blows it away leaving only the grains on the plate.

From here we moved onto more refreshments. I guess all that pounding, tossing, and catching was excuse enough to take a break.

Second on the list: Meringue Cakes

These little meringue pancakes are really delicious right out of the pan and into the mouth. With just three ingredients: egg, sugar, and flour, you might think that these confections would be a bit low on the flavor scale. . . that couldn't be farther from the truth. To my amazement, one bite had as much flavor as bacon, angel food cake, and custard combined.

Apparently, in a country where bacon is religiously forbidden, someone found a way to make that smokey fatty flavor in food by cooking it in cast iron over a coconut husk fire. THe way that smoke changed the flavor was outstanding, and I am forever changed in my ideas about cooking methods. Forget hickory smoked, bring me the coconut husks and a match!

To see how to make the batter and cook these yummy things check out the video on the Runaway Cook Youtube channel. Click here for the link.

Next: Batiking Fabric



Batiking is a form of decorating fabrics for framing or wearing that uses wax and dye. The artist uses a special tool the holds hot wax and moves very quickly across white fabric to draw a design. After the design is completed, dyes are applied using a paintbrush. Within the lines of wax colors are blended together, but the band of wax keeps that area free of color. Once finished and set, the fabric is washed in hot water to remove the wax. In our case, we all left the wax in our small wall hangings.

I really loved this! I suggest trying this at home for a fun craft. The most difficult part is drawing with the wax because it moves so quickly.


Fourth on the list: Eat


By now, everyone was famished and eating lunch was vital. We all scrubbed the begeebers out of our hands to get the dye off, but most of us still had stains. We sat down on woven mats and, using no flatware-the malaysian way, indulged on mildly flavored but absolutely delicious food. In fact I enjoyed this meal more than many of the meals we had eaten in restaurants. THe cabbage and rice, chili paste, rice noodles, and fresh juicy mango was amazing.


After lunch is were it gets even better. Fifth on the list: Mud and Fish


There I was, crouching in the mirk, nearly buoyant hanging above the mire. I was focused, not even the burn of the stinging sunlight would crack my concentration. The mud cooked and creased on my shoulders as I waited. To the left, a tell tale swirl birthed from a swishing fin in the still gray pool. My muscles tensed with anticipation as I crept closer to the edge. Bubbles began to surface and soon up from the depths rose the glossy backside of the prey (ha! So dramatic- at it’s largest “trench” this puddle is a mere 5 feet deep).


He lay near the bank as my hands slowly surrounded him on all sides. With a single smooth motion, I ambushed him, grasping him tightly and pressing him down to the gooey bottom. My hands then shot to the surface hanging onto what I hoped was still a fish and not a fist full of mud. Ahhh, yes I has caught the rascal! There writhing in my hands was a 6” catfish coated in a gray clay paint.


No lie, we hopped into a pit of mud and spent a couple hours trying to catch 6 inch catfish with our bare hands.

We did our best to catch some catfish which became supper for our hosts. Here’s where the fish story of my life comes in. Out of the six fish in our bucket, yours truly was responsible for the catching of two! I’m guessing those Iowa farm roots had something to do with that.



Yeah, today was the most fun I've had here in Asia. . . .Sigh I don't know that I'll be able to leave this wonderful place.

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Dinner and a Dance

Posted by Elizabeth comments (0)

Yellows and golds fluttered in the foreground as smooth shimmering fabrics wrinkled to the whims of their masters. Fluid fingertips painted the edges to an antique photo come to life. As this scene moved across the red backdrop and one Malaysian dinner theater I couldn't help but love where I was and sink into the gentle hums and twangs that made these butterflies dance.


Tonight we through in towel and took a well deserved break from the clang of the kitchen. Instead of cooking for ourselves or wandering through the noisy streets of Kuala Lumper, we gussied up our exhausted bodies, painted our faces, and sprayed a homemade cocktail of perfume and bug spray. Night out on the town. . .CHECK- we are out of the kitchen. Culturally rich main attraction. . . CHECK. . . no double CHECK- Malaysian dancing.

You know, I can't remember if the chairs here were plush, if the cloth napkin was folded just right, I don't even remember everything I ate (which is a real shocker in my food-obsessed case), but what I do remember was the colors, sounds and movements that made my eyes as satisfied as my stomach.

The first dance performed was a welcoming dance, during which women carried large bouquets of gold roses. Golden roses are a traditional symbol of welcoming that is still observed today at large gatherings such as wedding, where you might seem a vase of them poised on a table. Other objects used in this evening's dances included large fabric fans and red lanterns, bells, and even bamboo.

What began as delicate flits of softness, gleams of glitter, and slow boys and spins, soon morphed into fast turns, cool moves, hooting and jumping. I think it's safe to say that Malaysia's varied cultures contributed more than just amazing foods.

This eclectic collection of dances caught everyone's fancy on one song or another. And by the end of the evening we were either moving a foot, finger or head to the melody, or all out dancing on the stage.
You read that right. These clever performers were able to con several of our own into doing the "tari bambu", or as you might know it, the jumping bamboo dance. Most of the class did well at jumping over the moving poles, To see a bunch of American college students try their hand. . . or should I say feet, at dancing Southeastern Asian dances and see the professionals show them up click this link Malaysian Dancing.

I think watching these guys dance was the highlight of my night. . . or well maybe it when the women ran and twirled their fans, or when they danced with the bells on their ankles. . . . or maybe it was when those Malaysian danced to that thumpin' music (giggles). . . whew, cummon! Focus Elizabeth!

Well I can't really pick, maybe you can watch for yourself and tell me which dance is your favorite.



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I Love CoCoNuT!

Posted by Elizabeth comments (0)

It was out first day in the kitchens here in Malaysia. We were all a little nervous to see what it would be like, but after about 30 minutes we were comfortable with the change. Our menu was much larger and more diverse than those we had prepared while At-Sunrice. . . And there were of course, more foreign ingredients. So needless to day, it was a little chaotic and confusing at points.



But in the end I think we all had some fun. . . the evidence is above:)



Today I grated coconut in the traditional way. Surprisingly sitting on very unique looking wooden box with a mini curry comb appendage, felt very natural. I quite enjoyed taking jagged coconut-half after coconut-half and slowly moving it across the grooves in a curved motion. Apparently, it was just very funny to all the locals, meaning they blatantly stared and giggles as I did my job. When I asked why, they told me that it was just that they had never seen a westerner perform such a task.


After an hour of grating, I had finished. What was all this coconut for? Oh, it was merely to coat little palm syrup filled dessert dumplings. No big deal right, taking an hour to grate coconut. . HA! They don't really do perform this technique in the kitchens here, but I've been told that many Malaysian mothers and grandmothers still do.


Apparently, this task was only ever performed by women and depending on the fluidity of motion, attitude, and perseverance a man could tell if a young lady would make a good wife. . . .I wouldn't take that too seriously since every kitchen task that requires someone to grate, crush, pound, and roll some tedious kitchen tool was supposedly a good-bride gage. I think that was just what they told the young girls so that the older mamas didn't have to sit in a strange position holding something heavy for hours on end, but what so I know :) To watch me grate coconut click this link Grating Coconut.


After a long morning and an Malaysian lunch (where we were forced to eat with our fingers), we were all extremely. . . no very, a lot, more than normal, exhaustingly exhausted! SO, taking the bus straight to agian massage place was exactly what we wanted.

On the way there, most of us began to think, “Gee. . .how is one place going to massage 26 or so pe

ople all at once?” When we arrived, that question was answered. We were ushered into this room that had at least 60 massage beds. . and that was just one of the multiple large rooms. Can you believe that! After all of us changed into these pajamas of sorts, 20-some masseuses filed in and the experience began.


I have no words to describe my massage other than: astounding. All the stress from today, yesterday, and the whole trip for that matter, melted away as this guy kneaded and pressed it out of me. I didn’t know a massage could be so good. I believe I will have another, thank you... oh yeah and a glass of coconut water with some young coconut please.


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Lyche, Rubber, Dragon Fruit OH MY!

Posted by Elizabeth comments (0)

What looks like an oversized green javelin, hangs from a tree, is filled with stringy pouches of flesh that envelop large seeds, and is the largest fruit in the world? If you said, "What the heck?!" Then you and I have a lot in common. This colossal piece of produce is call the jackfruit.

Jackfruit is actually a very popular fruit in this part of the world, growing not only in Malaysia, but a also in Thailand, Cambodia, China, and India. In fact It's so popular in Indian that there's about as much jackfruit as there are mangos or bananas. It's said that nobody really knows where exactly this fruit oirgionates from, but today it can be found even in the Caribbean and parts of Florida. Availible in two types, sweet and soft, or crisp and less sweet, it is a delicious treat found in nearly every market. Today's variety was crisp and refreshing, I actually liked this kind better than the sweet variety I had tried in the markets before. I think that's because the sweet kind is a little reminiscent of durian in that it has a hint of onion in the mainly banana taste. This kind is much lighter in flavor and has a hint of pear to it.

Today our class visited a fruit farm that included, a pit stop of mowing down a whole Jackfruit. YUM!

Below are photos of the lovely fruits we found as we toured the farm.
Above: Jackfruit
Above L-R: Jackfruit, pinang, starfruit
Above: Dragon fruit
Above L-R: Mangosteen, Cacao pods, Ylang Ylang flowers
Above L-R: Jackfruit in leaf basket to keep bugs away, Red Rambutan, stinky bean, bilimbi aka sour cucumber
Above L-R: Pinapple, Pineapple, Mango, Cacao tree
Above L-R: Green (different variety from red) Rambutan, Durian, Rambutan cut open


RUBBER TREES
After touring and tasting we made a b-line for the rubber trees. Now, I don't know about you, but when I hear the words "rubber tree" I get this image of some cartoon using this spring-like tree to catapult himself somewhere. In reality, these trees are not like rubber. They don't bend, boing, or bounce, and they can't catapult anyone to a far away location simply by running into them at full speed. Instead they are a lot like maple trees.

Rubber trees are tapped for their white rubbery sap. Over a very regimented schedule, and extremely skilled man takes what looks a little like the child of a crowbar and a machete and makes a curved incision into the bark. Within seconds the white liquid flows from the cut and into a cup.

Now this stuff just needs a little kneading to make it feel stretchy and rubbery. For large sheets of rubber, doing it all by hand is nearly impossible. Click this link, Traditional Rubber Making, to visit my Youtube channel and watch as our guide shows us how to make rubber the traditional way!

Today was amazing. I can't believe I'm going to have to give up all these delicious foods and go back to the states. Ignorance really is bliss sometimes. Better to not know what you're missing that to have known it and be kept from it. . . Maybe I'll have to make a road trip to Florida just for another blissful bite.



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