foodie.tv

I know, I promised to add more to the post on Malaysia.  Honestly, having serious technical difficulties here!  Am still trying though, so have a look every so often to see how it's going!

Meanwhile, I realised why I had such a lot of difficulty finding anything online with that fruit, chempedak.  Like chincalok, you can also spell it as 'cempedak' which is obviously the more correct spelling! 

So, armed with this useful amendment, I trawled for interesting stuff.  Now check the attachment out: chocolates with a cempedak jelly centre!!
(No, really, I didn't make this up!!) 

Funny!  Dad-in-law showed me an autographed copy of a new Asian cookbook on Sunday night.  Saw my sis last night and she recently bought one too. 

If that's not enough recommendation, well, can I add my recommendation as well.  It's a book tracing the Singaporean history of some of Asia's most popular foods, all the way back to colonial times when the British mem's (Ma'am's) were teaching their Hainanese cooks to make pound cake.  You get recipes, photos, stories and convenience shortcuts. 

Sound interesting?  It's being sold at Dymock's, you know!

(Arrrghh...weird - I can't get into Nick's blog anymore.  What's going on?)

For anyone interested in drupal, I found a really good blog about it. A good place to learn about content management systems! 

Even if you aren't interested in content management systems though, you have to go look at this chart :-)

Come on, it's true!!!

PS So you're wondering what a content management system is?  And why I mentioned it?  And what drupal has to do with it?

I may be two (cyber) years behind the rest of the world - but on the other hand, maybe not.

Have you seen this and this yet?

Choose one of the categories under the "Dynamic images" menu.  Then follow the instructions to put your own caption on the images, and save the result to your PC.  Then decide which friends needs a chuckle today *grin*

Too bad there's such a limited choice, but perhaps some of you are able to help with that.

A blog is a great place to pop stuff that you want to keep... so here it is, more for me than for you!
http://www.edge.org/3rd_culture/diamond_pulitzer/diamond_index.html

Also, an article about the man and his works:
http://www.thelavinagency.com/college/jareddiamond.html

Welcome home BIL (Brother in law) from the drear clime of the British Isles!

(Dunno if the sentence above is correct but it was fun anyway hehe)

We're all catching up on Sunday nite and I bet he'll be as pasty-white as bread dough but our sort-of Melbourne summer ought to help fix that up. 

Honestly, can you call this summer a proper season?  Almost enough anecdotal evidence to make you believe that we humans have truly changed our climate.  Your truly is currently suffering with a cold.  A COLD!!  Yup, sniffly nose (finished my box of tissues today), chesty cough, headache...the works.  And I'm sure it's been caused by the ridiculous see-sawing weather that we've had for the last week. 

You know, I really do feel for all of you (except the Malaysians.  Oh, and maybe other south east asians). 

I was in Malaysia last week for personal reasons (sad) but nonetheless, enjoyed much Malaysian food.  In this, our group was shown the way by a much seasoned foodie, my fourth uncle, or "Si-ku", who never rested in his passionate pursuit of Malaysian food excellence. (More on this in a next post)  Many's the menu that benefitted from his guiding hand, and many a roadside stop came about from his sharp eyes!!   You have him to thank for many of the dishes below..

Sorry everybody - this isn't exactly fascinating foodie stuff but I do like  cosy home-y meals even if they aren't in the least epicurean..

Tonight was rice porridge with spring onion sliced and thrown in for the last 10 minutes
- about 2/3 cup rice to 10 - 15 cups water (top up as required)

..with salty omelette (saute 1/2 sliced onion then add a tablespoon or so chopped preserved turnip, and 3 lightly beaten eggs.  No salt as the turnip is pretty salty!  Let the egg set for a bit then turn and break up so you get a broken up omelette)

..and sliced chinese sausage, steamed or microwaved (briefly!)

This techie learning curve is taking me awhile *grin*

I've just taken the trouble to learn about trackbacks which hopefully means that my first try of this will work!

Most importantly, because I want to return the favour to Tomatom (whether intended or not, he's the first blog to mention foodie.tv which is worth celebrating in our humble household *grin*)

So...another list of Oz foodie blogs including expats, and a bit of prophesying.. can't wait to see how the future matches up!!

By the way, if your blog isn't on Tom's list then of course the list can't be definitive.  So hurry up over there and get in touch ;-)

Aahh..a cheat sheet (not that I could aspire to such dizzy heights!)

http://grabyourfork.blogspot.com/2006/01/food-for-thought.html