u/razirazo

Camping menu. Been making lots of ayam bakar recently. Usually I'll do my own marinade formula, but lately I've been experimenting with premades and bought bunch variety of them for tasting review.

This time is McCormick Sichuan Mala.

It's batshit crazy hot, even after I cut it with blended onions, and not exactly enjoyable even for spicy food lover. My hands burning after prepping the marinate.

You can skip this one and try something else if you are not into extreme spicy.

Don't mind the stake. I'm experimenting with various cucuk styles and this one is actually quite decent.

Context:

We did student leadership training for the newly elected student reps.

To cap off their event management module, our new student reps were tasked with running a simulated event - from paperwork, guest relations to postmortem, all within the resource constraint of whatever they have on site. We just want to see the execution.

For banquet protocol and etiquette, they served a full "royal high tea:" Scones (actually just kedai eco buns), Artisanal chocolate wafers (actually just Appolo) , and luxurious butter biscuits (actually just Julie's cracker). I happily obliged and enjoyed the scrumptious feast like a British Monarch in a palace banquet.

1st attempt. More like proof of concept before I can improve it next time.

Prepared sambal at home. I use river pebble covered in plastic to penyet the chicken.

Turned out worse than I hoped but better than I feared 🤷

Durian season is in full force, those tempoyak are begging for you to do something with it. It's a crime to not cook these stuff at least once for the season.

It's a comfort food with very cheap and simple prep but addictive results.

You don't have to work hard because all the flavors are already packed inside tempoyak, ready to be finished into the end product.

preparation:

20 pcs of cili mix green red padi for each kg of protein, + thumb size tumeric (blend both)

1-2 PCs tumeric leaves (julienned) and 2-3 PCs serai (smashed)

Add all ingredients, cook until boil, add santan boil again. done.

Going on a rare group camp (I'm almost exclusively a solo camper nowadays) . Since I'm catering for a group, the meal selection is pretty conservative this time.

I like this sandwich. Simple logistics, flexible enough to satisfy individual preference, you can made one and trade the half with another. And it's very satiating.

My friend always carries a couple of wet cat food pouches because he likes to feed random street cats, and he thought this would be funny.

Made Monte Cristo sandwiches for this week's camping meal.

I previously attempted the 'canon' recipe with its sweet and savory elements, but my Malay palate was not impressed.

This time, I completely dropped the sweet elements, went strictly savory, and used more familiar ingredients - like cheap deli meat (instead of actual turkey ham) and cheesedale (instead of Swiss cheese).

Now, this bastardized bad boy is exactly what my tummy was asking for, and I devoured two sets in no time.

In a way, it is just like how we defile cheeseburger into burger Ramly and ended up liking it 😂

Spent a night in the forest edge at Jabatan Perhutanan park. Cooked simple meal for dinner. By the time rice finished cooking, the downpour started. Perfect time for piping hot meals.

Kerang rebus:

-1kg kerang (it's a travesty to eat less than this)

- 1pcs medium onion

- thumb size halia

- garlic 4-5 cloves

- 3pcs serai

- 1 red cili padi

- water

-can add a little salt. But no salt is perfectly fine esp if you got dippings. kerang itself already carries little salt water and you really don't want too much salt masking the subtle sweetness of kerang flesh.

Add water, use very little, like just 1/5 of the height of kerang in pot. You are making kerang rebus, not sup kerang.

cut ingredients, simmer a bit to give headstart for the flavor to extract.

add kerang, close the pot snugly. Put on strong flame. Closing the pot part is super mandatory. You want to let the concentrated flavor water rise up to the top and imbue its power to all the kerang. If it doesn't boil over at all, you are not doing it right.

Once it starts to boil over. Lower the heat until it just barely dripping for around 2minutes or little more and turn off heat. Let it cook further in residual heat while you cook your rice.

Eat with your favorite dipping.

Can pour the super flavored broth over the rice.

We camped near a shallow river. Deciding that eating by the river was way too mainstream, we used our adult privilege to do whatever the hell we wanted for shits and giggles. By sundown, we brought our table and lantern right into the middle of the river and lived the dream.

Camping, but decided to just buy the breakfast instead of cooking. Arrived too late at pasar and they are closing down, but a lovely auntie called me and handed me free meals as she closing her stall. I got pecal, nasi lemak, kuih ketayap & onde onde. Pure gratitude.

Camping in the rice field again, classic menu to match the vibe. The kind of meal that you eat while on kain sarong and duduk bersimpuh.