Pimentious

I Like My Food Spicy


It has been brought to my attention that I haven't written any recipe in a while. I wished I could say it's because I have been busy saving the world. Alas, the real reason is sadly bereft of muscle, blue spandex, inside-out bright red panties with matching flying cape, and heroic actions.

Last week was the Chinese Spring Lantern Festival or in Indonesia we call it Cap Go Meh (Cap = ten, Go = Five, Meh = nights). This festival celebrates the fifteenth day of the first month in the Chinese calendar. It also marks the end of the traditional Chinese New Year celebrations.


Last week was the Superbowl Sunday and I had the whole appartement to myself. Usually, when I am left alone and have nobody around to impress, culinary or physically, I do stuff that is not considered as an appropriate material for this kind of blog. However, last Sunday was different. After a long break of serious cooking, I pulled myself together and decided to eat like a real human being. 

Banana, ooh na-na
All day I dream about banana, ooh na-na
So I made this bread of banana, na-na-na
Oh, but my home smells like banana (ay)
There nothin' wrong 'bout this matter (uh huh)
Banana, ooh na-na (uh)


Have you ever had Butter Chicken made by real Indian mom with authentic recipe? Would you tell me how is it tastes like? Is it always as sweet as the one at the restaurant?... Honestly, all the butter chicken I have had was from restaurants and it's always very sweet, almost like candy sweet. I wonder is it supposed to be that sweet?... Today I made my version of Butter Chicken, and it is not as sweet as the one at the restaurant. I like it better this way. How do you like your Butter Chicken?



I grew up eating this rolled sponge cake thingy that we call Bolu Gulung (which by the way, it literally means rolled sponge cake. Brutal translation, I know). Honestly, the best part of this cake is because it's so simple and versatile. You can fill it with whatever you want. The key of a good Bolu Gulung is on the cake itself. It has to be soft and fluffy.


I have always love tacos but last month I tasted beef tongue tacos at one of the mexican restaurants in Montreal, and it ah-maaaa-ziiiing!! Seriously, I can't get back to normal tacos. I have been always a big fan of beef tongue dishes, but putting it in tacos was never occured to mind. The tongue was well prepared, perfectly charred on the outside but juicy in the inside. 

Since I can't find this dish in Quebec city, I decided to make it myself, with a bit of Asian touch, of course!


First of all, let me say it out loud: HAPPY NEW YEAR, luvly dumplings!! May God bless us with obvious enlightment to inspire us to finally start that diet program we have been planning since 5 years ago. Amin. 

Previous PostOlder Posts Home