I was introduced to kacang pool only very recently, near the end of our stay in Kuching. My friends, who grew up in West Malaysia, and who knew this dish well, wanted to introduce this dish to us. My friend JY told us that kacang pool (as it is called in Malaysia) was derived from the Middle Eastern dish known as foul medammas, which was made from fava beans.
It was served with a sunny side egg and a side of buttered toast. All of that was great to sop up the runny egg and sauce of this dish. That day, as I was eating it, I thought it reminded me very much of American chilli but with some slightly different spices perhaps.
March 14 is sometimes written 3.14, which most mathematically-minded people will know as π or Pi – the ratio of a circle’s circumference to its diameter. Pi Day was created in recognition of this important number. Besides just talking about Pi, food geeks such as myself also like to bake pies.
At the same time, St. Patrick’s day is coming up on the 17th and I was thinking about what kind of Irish recipe I’d like to share for the occasion. We haven’t done shepherd’s pie yet on this blog but we do like to make it every now and then. So I figured, why not kill two birds with one (Blarney) stone and make a shepherd’s pie for Pi Day?
When I was in San Jose, every so often, I would pop into a Korean grocery store and pick up several tubs of marinated bulgogi (uncooked) to cook at home. One tub would be used on the day it was bought and the rest would be stuck in the freezer for other times when I wanted to convenience of cooking up a quick meal.
Here in Kuching, we found that there is a small enclave of Korean expatriates around (there’s even a small Korean grocery store here) and a few Korean restaurants. So far, we’re tried two of the restaurants only to find them somewhat disappointing.
Just this past week, I had a hankering for some Korean food. So I decided to make it myself. After all, our Killer Kalbi recipe is probably one of our all-time most popular recipe (with good cause—it’s REALLY good). So I decided I needed to expand my Korean repertoire.
I haven’t made Western style beef stew in a while. The last two beef stews I made was the Chinese style beef stew that I blogged about a while back (with tendon and daikon). But recently, I got myself some beef chuck and I had in mind to make a different beef stew.
