finally, a fruit salad to love about

finally, a fruit salad to love about

Times are getting awesome, I snatched a great deal - a tray of kiwi berries from New Zealand for three bucks. I don't know if that makes me stupid, but I still think it's a great deal compared to the silly tray of raspberries beside that goes for eight bucks. These little soldiers are sweeter and slightly more fibrous that their adult brothers.

Due to the bloody brilliant weather in Singapore, I felt like I was about to get a heat stroke in an air conditioned room. But it's okay because I've decided to make a fruit salad for myself. Yep. It's one of those super classified survival tips many people fail to understand. Fruit salad saves lives.

I'm not going to post a recipe today, it's only going to be descriptions, because this is supposed to save lives. Let's get focused, alright?

What you see above is fresh passion fruit pulp. Mine's a little on the ripe side, it's way too sweet. So I added some extra virgin olive oil and a hint of salt. The olive oil is for fun and the salt is for rehydration. I mixed them up good.

Then I wanted to have some more fun. Survival should be all about fun, by the way. If you haven't already know, that is. So I made some grilled banana scallops!

They just look right and taste right. If you're dying, well, they make you feel happier before you do, so this is essential I guess.

I sliced them into nice little coins, drizzled a little Grand Marnier and because I don't have a blow torch, I popped it into a toaster. Works pretty damn good.

I chopped up some apples and added them with the kiwi berries, grilled banana scallops, some toasted pine nuts. It was finished with the passion fruit kinda vinaigrette. Mmmmm.. Freakin' awesome =D

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special encounter: kitchen spartan of gung-ho tribe, jon lee

special encounter: kitchen spartan of gung-ho tribe, jon lee

We have a very special guest to present us a meal today. Armed with the formidable lost ancient art of Chi Chopping(chopping food with hands), Jon Lee is here to contribute some of his ingenious recipes for theCurryPop.

As you can see, there are no chopping boards or knives in the kitchen. All the food items are chopped with Qi Gong. Sometimes, Chi Chopping can be very dangerous as the powers are generated from the energy of deep refined thoughts. Jon Lee must wear a protective head gear at all times, just in case wrong thoughts are generated and things around get chopped up for nothing.

What you see above is a process called magical marinating. This involves marinating meat with a sacred concoction of condiments and spices. This here is chicken, it is marinated with concoction theta(revealed below) and then reinforced with positive thoughts for the greatest flavor.

It is now time to reveal the sacred recipe.

Recipe: Flying Chicken Laughing Mongoose, The Epiphany of the Two Dragons, the Lotus Blossoms. (chicken stewed in wine)

serves 4

5 cloves of Garlic, chopped

a thumb of Ginger, chopped

1 med Yellow Onion, sliced

1 med Potato, diced

500g boneless chicken leg, sliced

1 tbsp Cornstarch, mixed in a little cold water

1 tbsp Oyster Sauce

1 cup Shao Xing Wine

1 cup Chinese Rice Wine

1 tsp Light Soy

1 tbsp Dark Soy

1 tbsp Sugar

1 cup Chicken Broth

1 tbsp X.O sauce

1 tsp White Pepper

1. Marinate the Chicken - "Concoction Theta." In a bowl add: chicken, cornstarch, oyster sauce, two wines, light and dark soy, sugar and white pepper. Marinate for at least 20 mins.

2. Saute garlic, ginger and onions until garlic turns golden brown.

3. Add X.O sauce and saute for further 5 mins.

4. Add in potatoes and chicken broth. Cook potatoes till tender.

5. Add in marinated chicken and cook for 5 more minutes.

6. Transfer to a pot and bring to boil. Simmer covered for 15-20 minutes. DO NOT PEEK!

It was time for "shek-fan" (eat rice), hence there is no time for a good photo.

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the way of the pastalord

the way of the pastalord

Tip number one:
Use garlic like there are vampires in your house.

Don't hesitate. Just add some more garlic. On average, I add about 1-2 cloves of garlic per serving of tomato based sauce. Choose one: mince or crush. Mince them well so they melt into the sauce like eternal bliss. Crush them throw them into the sauce let the flavors all come out then throw it away before serving. Don't do roughly chopped garlic, it's a waste of time.

Tip number two:
Pasta is cooked with love and not from impulsive urges of arousing inspiration.



Cook pasta in boiling water. Boiling. That means lots of excited bubbles and steam. If you throw in your pasta and the water stops boiling, you fail. Make sure your water is well salted. The water should taste almost like sea water. Cook your pasta for the amount of time indicated by the packet instructions minus 3-4 mins. Don't worry if it's under cooked, you will cook it again in sauce. Always allow pasta to steam dry before cooking in sauce. You want the sauce to coat it evenly.

Tip number three:
Use some science.



What you want from a good pasta sauce is nothing but good flavor. The sauce I prepared is still diluted. Diluted = bland, because there is too much liquid. We need to get rid of the water! Always reduce your tomato based sauce.



Here you see the very concentrated sauce. It is important you do not season the sauce until you are about to serve the pasta. Once we get the reduced sauce, it is time to maximize its flavor. We add fat to emulsify. The flavors intensify and become vibrant. I use extra virgin olive oil for the fat because it just tastes great.



Mix the fat into the reduced sauce over medium heat and stir until they emulsify. Taste and now is the right time to season.

Tip number four:
Keep your herbs alive.



Most of the times, herbs are essential if you want to make a good sauce. Here I have some basil. If you put your herbs into your sauce too early, they will wither and die. This is not only to the appearance of the herb but also to the flavor.



Add in herbs the last minute and stir for a minute or two. Time to add your pasta. Add herbs when you are about to finish your pasta in the sauce.



When finishing the pasta in the sauce, make sure to cook the pasta well and ensure that it isn't over cooked. The pasta should have a nice bite to it. That is what it means by the silly over used term, "AL DENTE".

Tip number five:
Chinese proverb: The cow's nipples are sore.



Sometimes, pasta is best appreciated without cheese. Never add cheese for the sake of adding cheese, because if so you're a pompous retard. =) Namaste.

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the superman supper

the superman supper

This apple and tuna salad of epic leftovers is a meal fit for a superman. This is because it's extremely fast to make and it contains protein, fiber, mono-saturated fats, vitamins and whole carbs - all the nice fancy things a superman would need.

I made this salad because I am dieting and because I wanted to use up some leftovers. I was hungry and had to make something up really quick. Didn't want to buy food from the 24 hour food court downstairs, it's making me sick, urhlgh. Little did I know, something awesome has been created!

apple and tuna salad of epic leftovers
- diced granny smith apple
- a can of tuna (I used ayam brand chilli tuna. It was in my cardboard)
- juice of 1/2 lemon
- 1/2 tbsp rice vinegar
- chopped cilantro
- chopped scallions
- a little extra virgin olive oil
- black pepper
- leftover rice

Mix well and chill. Eat with gusto.

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apple soup for the soul

apple soup for the soul

If you're sick and tired of the notion that chicken soup will remedy your cold then you're on the right page. Sometimes, just sometimes, chicken soup won't just do the trick. I mean yes it probably would to a certain extent, but there is still something lacking. Ugh, you might find it hard to figure what the heck is lacking, but don't worry I have done the research for you. It's apple soup. Yes, it very well could do the trick and you won't know it until you try it.



It's no secret really, I used apples because I find them full of vitamins and minerals, a slice of lemon because it's always refreshing, ginger because I sense a warm healing property when I eat them, cinnamon and spices for a little bit of zany fun and rock sugar because my grandma once told me it's better than normal sugar.

If you've ever watched the powerpuff girls, they will always tell you they are invincible because they made of "sugar, spice and everything nice." This is exactly what is happening in this soup, so yeah you also call it the powerpuff soup.

Maybe its the placebo effect and maybe its a divine hippie secret uncovered, but hey, it tastes nice and it feels nice so who cares? It's damn easy. You ought to try it someday.

The Recipe

Makes a liter.

2 Granny Smith Apples, sliced
1 cinnamon stick
1 thin slice of lemon
1/3 cup of rock sugar
1 tsp all spice
2 slices of ginger
1 liter of water

Dump them into a pot, bring to boil. Simmer covered for an hour. Strain and press out the juices from the apples. Serve hot or chilled.

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