The Runaway Cook

A diary of culinary adventures

Lets Go Get Some Food!

Posted by Elizabeth Tuesday, January 18, 2011 comments (0)


The morning is still young, my swim suit is on, map in my hand, Norwegian at my side and get with my backpack on his back. We are headed to the beach today, but not until we have picked up our breakfast and lunch at a market that is said to have exceptionally fresh fish and produce.

Just inside a large brick building with wide open walls, is a sea without water. My eyes can't stop staring at the glossy creatures laid out shaved ice. So many suction cups and so many scales! From prawns and shrimp to giant fish and octopus, there's so much of everything, even bins full of snails.  It's hard not to just buy a fish with the sound of the Grand Canal swishing next to us.

Our goal is to make a picnic today so we must press on to the produce. Every stone fruit you could imagine is here. Cherries, nectarines, round peaches, flat peaches, purple plums, and even these amazing little oblong yellow plums. All these Italian grown stone fruits are spectacularly delicious and my absolute weakness, even more than gelato and pasta. The hazy skin of a plum and the bright red of a nectarine beckon my euros and leave my fingers wet and sticky from their sweet juice. Needless to day my breakfast today was a peach.

Men behind the tables yell in multiple languages convincing locals and tourists alike that their food is the best. Remember no touching! Just tell the person behind the table "for today" or "for later" and they will give you what you need. But if you are eyeing what seems to be the perfect peach out in front they'll let you grab it.

Today I'm doing all the talking. Peter and I pick out fruits and I dig through out pooled euros and get what we need. Then the precious bags get slipped into the backpack and we move to the next table.  Everything is going pretty smoothly and then I see them, grape tomatoes on the vine. More red than a tub of grandma's lipstick these little orbs look fantastic. I ask to see them and am offered a taste. The skin taught skin popped from the pressure of my teeth. Sweet and sour juice explodes over my taste buds and I buy two bunches. More than I need but I just can't help myself. Indulging in tomatoes isn't really an indulgence is it?

Next we step into a cheese shop, Casa Del Parmigiano . Here cheese is practically a food group on its own. Hanging in the doorway are long plastic garlands to perhaps ward off pigeons. Two small graying men stand behind two conservative-looking, clear cases of cases filled with rows of cheese. Four bookshelves hold rounds of hard cheeses accompanied by a couple of prosciutto legs hanging from the ceiling. Today Camembert, Asiago, and salami are the winners. Sweet smiles come from behind the counter and accented laughs give way to a ciao as we step out the door.


Our pack is getting full but we have got to get some bread. I'm thinking focaccia or something with a crust that crackles. Just a few steps away is a little bakery with exactly what I want. Peter and I pick out bread perfectly crisp baguettes.


The backpack is full and now it's time for the beach. Until next time my friends! Now where are those tomatoes?


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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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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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Vendakkai Meen Curry (Fish Curry)

Posted by Elizabeth Monday, August 30, 2010 comments (0)

This was the first wet curry dish we made in Singapore, and although it has fish in it, the coconut milk made up for it in my phase of fish hatred- see earlier posts. THis can easily be made vegetarian by leaving out the fish and increasing the vegetables or using a firm tofu. I loved this dish and I hope you do as well


Ingredients
2 tbsp Cooking oil
1/2 tsp Fenugreek Seeds
3 sprigs worth curry leaves
2 cloves of garlic minced
1, 1/2inch piece of ginger (made into paste by mincing or in food processor)
1 medium red onion-halved and sliced
1 green chili- split in two
4 tsp fish curry powder ** See recipe below**
1.5 tbsp Tamarind (make a pulp by soaking tamarind in 1 cup of cold water- strain before use)
1 cup small okra (I find that substituting green beans or zucchini works well)
1 tomato chopped
12 oz sea bream (or other white fish cut into 3-4 pieces)
2-3 tbsp coconut milk
salt to taste
cilantro for garnish

Method of Preparation

  1. Place oil in sauce pan over medium heat
  2. Add fenugreek and saute without burning- about 20-30 seconds- color of seeds shouldn't change
  3. Add curry leaves- these will crackly and pop in oil- this is good
  4. Add ginger, garlic, onion and saute until translucent
  5. Add curry powder and chilies, stir until fragrant- do not burn
  6. Add tamarind water, tomato, and okra, simmer for about 5 minutes
  7. Add fish pieces and coconut milk- turn to low and cover, cook for about 5 minutes, until fish is done
  8. Season with salt and garnish with copped fresh cilantro leaves, serve over rice
Fish Curry Powder

1 tsp turmeric powder
1 tsp cumin powder
2 tsp red chili powder
1 tsp coriander

TIPS on where to buy products

  • Food such as fresh ginger and all the spices listed above are easily found in larger Hy-vee stores
  • Curry leaves are more rare, most abundant in the summer and fall I purchase mine at a small Indian market in Rochester. They are inexpensive and can be frozen to use throughout the year.
  • Fenugreek- although it is a more rare spice in our area is easily found in larger grocers and online- look for the whole seed not the powder




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NO Not Another Day in Paradise. . PLEASE!

Posted by Elizabeth Monday, August 2, 2010 comments (0)

It’sThursday, 3:51pm and amazingly, I am sitting/laying here on the teeny twin bed needing to use the restroom desperately, but too tire to get up and do my business. (in this hot climate one drinks a LOT of water) In my left had is a clear cup filled with a light green creamy-looking liquid and black pearls of tapioca. What was supposed to be kiwi bubble tea is not really, rather it is becoming a regret. Unfortunately, the each-a-cup shop has one flaw- thei kiwi bubble teas taste terrible, a bit like flax seed oil. I am exhausted from a long day of class is a hot and humid kitchen in a hotter and even more humid climate. I am sick of eating food that taste like fish paste. I do not recant my earlier statement of liking it before, but after a while it is just too much for me. In fact, I am sick of fish and shellfish all together. I want a land animals and vegetables. Give me curry! Ugg....

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