These days I’m using hirisan labu into my cooking, lauk or fried rice. I also started using hirisan pear and apples. It started when I was lazy to get the cut up veggies, and decided to just use the half used pear from my smoothie session.
I thought that the pear slices were not too bad. Somehow, it reminded me of Jewel in the Palace korean drama, where they add pears to make the broth for steam boat. At that time I said what … then they talked about how pears have unique taste and nutriets. Never have I had any dishes with pears while growing up. So voila! Tried I did.
The thing that did it was the creamy coatings of the melted pumpkin. I did a beef, diced potatoes and petola ular (?), tumis herba with rice. Later, bila rajin sikit, tambah the usual veggies when I made into a lauk dish. Not bad. Oh yea, these days, I don’t know why I entertained the idea, I plunked in a hirisan of frozen chicken skin into my tumisan.
I remember really liking makan kulit ayam goreng ( usual with kunyit and garam) masa kecik. It was too salty. Then, I stopped. But entah macam mana, teringat some while back some book kata darah A could benefit from makan kulit ayam. I was a but apprehensive about it sebab we learnt that all the antibiotics and drugs injected to the chicken, the skin might probably absorbed lots of it. And all the bad fats ..
Anyway, I bought that block of frozen chicken skin and I thought I was being adventurous and very rogue. When I bought it, maybe I ingat I takkan guna sangat but now, I find that it adds a nice texture to the dishes. Suka kunyah kenyal2 tue.
I tak habis lagi baca pasal No Meat Athlete food book, which looks interesting but for now takpelah kowt. Huhu..
Pic credit to Karen Anderson’s Tiny Doors, ThisisColassal.com