Rendezvous@NanoMakia

I think it is the time of the month again and so goes my cravings for food. Hahaha… and I was a little worried too. Being categorized as a photoblog prime blogger in Sarawak Bloggers, I think our recent entries could made nanomakia.com eligible for the food blog category. Anyways, today I came home tired and a little wee bit lazy to do some cooking for dinner as Paul is away for his usual weekly gaming with the guys. Thankfully, Lina was making some sushi.. and there’s salmon! Hmm.. probably she went to get the fresh salmon just for the sake of her sushi making session. That means… I GET TO EAT THOSE YUMMIE SUSHIES!!! *evil laugh*

The ‘heads’ and the ‘tails’ of the sushi roll, as quoted from Lina – the sushi maker.

See all those fish roe. One thing for sure, Neil would never try this. He’s not a big fan of caviars.

For me? Let’s grab the wasabi and soy sauce!

Actually there’s another plate full of sushi. Lina has only 2 hands to carry these 2 plates. We’ll feature all her sushies later on. ;p

Yumm… just can’t wait to get my chopsticks and start munching all those!

*mouth-watering*

The four main sushi that Lina made.

They’re so tempting. I think after I posted this entry, I’m gonna go to the kitchen and eat some more.

Torture myself some more with the wasabi. No wasabi = no authentic sushi eating experience.

See  how thick that piece of salmon is right there sitting snugly with the cucumber, carrot, lettuce and with the fish roe decorating the top of it.

This one is the one with the shrimp tail.

And I learnt a new Mandarin vocab today. Xia ren refers to shrimp tail.

Never knew that, but now I know… hehehe. Learning is a continuous process.

Salmon wearing a cocktail dress of healthy greens and with a nori seaweed as its waist belt that is cinching there to make sure that everything is in place.

Oh, no. Too much project runway already. Guilty for indulging in those shows. ;p

Giving you the closer view of those glistening fish roes that seems to be readily naked for the anticipating taste-buds.

Enjoying food can be a an orgasmic experience, too.

That’s why we pay that much to eat those food that could make our mouth waters even just at the thought of it.

Colourful food never fails to make one hungry. She just couldn’t help eating it already.

Making the sushi, waited until I had the photos taken. The sushi maker is now a hungry lady.

And there’s the 3rd plate that I promised earlier on.

.

Enjoy looking at the photos while we had our share of it already. *winks*

Hungry for it?

Why don’t you go to Ten Ichi in Kuching? Sushi Tie in Sibu? There’s Sushi King mushrooming everywhere in Kuching.

Just go to your nearest Japanese restaurants to satiate your hunger for sushi!

:p

Find the entry title being an oddity? Well, wait till you know about the power to scare – so much so that no one wants to even touch it, not to mention eating it! I think it could be Casper the friendly ghost’s edible yummies… ;p

Sometimes I find it a little fascinating thing. You could see the crystallization on the side of the black jelly-like part of the egg.

Well, okay, I might be a little wee bit overstated. But I was not entirely wrong either. I think century egg is something familiar among the Asian community. Hmm.. why would I say that? Now here’s the thing. Canadians (most. not all) never seen it before, never knew what it was, and how it was to be consumed. When we told some of our friends about this century egg, they were quite ‘entertained’ with stories about weird food that some people find it a delicacy.

Actually, these friends had eaten some century egg before. But that was not how it was presented to them though… hahaha. It was chopped and minced finely and served in delicious hot soup we had at a Chinese restaurant some time back. *Sorry Neil and Jamie and Caralise, we did explain to you guys that the black ingredient in the soup is century egg*. Paul brought 2 century eggs some time ago to show his gaming pals the way a century egg looks like in its original form.

Much to their surprise, the century egg is not like any normal eggs! It’s black in colour and it has that weird texture about its albumen and the yolk! They were horrified! Paul even mentioned that non of them even dared to even want to touch it. What more to say about asking them to try it out? I think they’d puke all around the place at the mere thought of having that black-coloured going down their throats. *I know that I mentioned above that they HAD it before.* Hahaha. On the other hand, I  think it is understandable. ;p

On other note:

Roxy loves the balut – cooked duck fetus, a famous Philippine delicacy. So far, I myself has yet to try out the sago worms. As for the balut, I don’t think I will ever be ready to try that. Hehe… my mentality is blocking me from trying it out. Would you try to if you ever have the chance?

Adobo? Heard about rendang, curry, tom yam, braised duck/chicken/pork. But adobo?

Adobo is actually a kind of dish prepared in the Philippines. I guess it is similar to what rendang is synonymously associated to Malay food and tandoori to Indian food.

The first time I had it, it tasted something like braised/stewed pork with soy sauce, similar to what I usually had at my grandma’s. Daddy’s pork leg stewed dish is definitely still one of the best for my tastebuds. Adobo, is some kind similar but with something little acidic extra in it that offers a different taste to it. Personally, I fell in love with it, as I’d like something salty and vinegary to a dish which I find a pleasant compliment for meals with hot steaming rice.

Josie was great with the adobo. So, tonight I had cooked (tried) the adobo.

I’m extremely scared of the porky taste that lingers in the food, so I put in a couple of bay leaves to eliminate it.

It is easy to prepare. The only thing you need is time to simmer the pork  through. Thankfully, it can be considered a success. Paul was the judge (he doesn’t like porky smell in his food too!). The only thing that I am concerned about is the texture of the meat. Hopefully the vinegar in it could tenderize it enough to chew on. Oh, well.. I am going to try it tomorrow and see how it goes. ;p