Rum balls announce Christmas. They shout it out, but not in the overtly commercialised way a candy cane croons, or the gaudy childish way a gingerbread trumpets, or the traditional stoic manner in which Christmas cake proclaims the season. Maybe it is just me, but rum balls are an anytime treat that evoke memories Santa, gluttony and presents.
I searched far and wide for dark rum, and all I found was this ‘Rebellion’ brand from the Carribean, cost me a whole $8.75AU too.
The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online.
It was about time that I got back into the swing of life as a foodblogger, and just as quickly I may evict myself again. I am not really sure why I elected to undertake this challenge in the first place. Beef Wellington was just a stand-in dish for those adverse to fish. I love fish, but I just could not bring myself to make salmon en croute, that is the stuff my nightmares are made of.
Passionfruit vines run wild where I’m from, their tendrils quick to unfurl under the hot sun. Like much farm produce I took passionfruit for granted, quickly tiring of the tart flavour early in the season. It has never been a favourite of mine, I don’t like the sandy texture of its masticated black seeds or its intense sourness – if it wasn’t atop a pavlova or mixed into a fruit salad I didn’t bother, passing them over to my passionfruit loving sister.
Local Bun Cha
I’ve been here in Hanoi for a while now and I’m feeling pretty settled in, crossing the road no longer makes me hyperventilate and I’m finding places to eat, some better than others. Bun Cha has featured heavily, these char grilled pork patties floating in a sour broth with crunchy green papaya. Eat with piles of fresh greenery and cold rice noodles (Bun). Fried spring rolls (nem) optional.
I’ve had a lifetime of bad sate luck. A history of fine bamboo sticks lumbered with giant cubes of gristley chicken inexpertly BBQ’d to charcoal, sauce too bland or sweet. Plus those 6 or so peanut-free years added up to the simple appeal of grilled, marinated meat on a stick with peanut sauce passing me by. Until now.
The lovely Hong Ching brought me to a branch of Sate Kajang Hj Samuri, a Sate restaurant that could only be cooler if it were called Samurai, under the guise of having a drink before heading back to town – read about it here. A drink turned into 15 of the best Chicken Sate’s I have ever tasted.
Kajang is a city nearby Kuala Lumpur known for its Sate which uses larger pieces of meat and pairs the peanut sauce with roasted sambal. Sate Kajang Hj Samuri started in Kajang and has now spread further afield with outlets dotted in KL and surrounds.
These large chicken sticks are tender, just charred and not overly tumeric-ey. The accompanying thick peanut sauce has a wonderful crunch and is just sweet enough with a hint of lemongrass. Roasted, spicy sambal is served separately so one can spice up their sauce to taste, get the balance right and you’re in for a few short minutes of meat-on-sticks ecstasy, because that is as long as they will last.
I welcome the contrast of complementary cucumber and nasi impit, a compressed cold rice cake which, although bland, serves as an admirable sauce conveyor. You could also order beef, tripe, fish, mutton, rabbit or venison sticks and I saw some towering pillars of ais kacang too, but I refrain as this mid afternoon snack has me stuffed. Plus I’m happy to stick with the simplicity of Chicken Sate, now that I’ve realised just how impressive it can be.
Sate Kajang HJ. Samurai
15 chicken Sate 7.5RM = $2.4AUD.
