Letters from the Equator

yeah clap your hands to teeeenage muuusic!

ok so i actually like it a lot

my graze box has arrived! www.graze.com

Stop Motion: T-Shirt War. [VIDEO]:

(via neovenator)

lee lian and her newly knitted camisole. yay! tong tong chiang.

This is the Closed store.

Taken in Nuremberg, Germany.

Monopoly Revolution

Screw the iPad – this is more fun

I combined these two recipes to make my yummy Japanese grilled cod dinner:

how to grill a cod fillet

blackened cod

Cod is yummy because it is bouncy, melts in your mouth, juicy and healthy all at the same time. You’ll need a fillet about 1 inch-ish thick to get the full flava, methinks. I used 2 medium-sized fillets, each about the size of two ipod classics put together side by side.

Here’s what to do:

Pour 5 tbsp. of mirin, 3 tbsp. of soy sauce, and ¼ cup of water in a small bowl and stir well. Marinade fillets in it for 40 minutes, room temperature, uncovered.

Heat up grill pan to medium. Wait for it to be hot. Put fillets on it. 3 minutes. Then turn. 3 minutes. Remove and place on serving dish.

Also, while fish is grilling – heat up a sauce pan – pour marinade and add 1 tbsp sugar. Reduce until marinade becomes a sticky sweet sauce. Once done, use it to pour over the fillets on the serving dish.

I also added some fried garlic to add some bite. Just heat up oil in a pan, toss about 5-6 garlic cloves (unchopped + de-skinned), and fry till light brown. Tops the cods withs the garlics.

Done.

scotland is pretty

i made this up a few days ago with a bit of help browsing around the internets. it turned out quite ok so i decided to put it up here.

2 thighs with drumsticks
1 onion – chopped
2 carrots – chopped to bite-sized chunks
2 cups small mushrooms
1 cup beer – i used hoegaarden white
pepper
salt
1 tbsp chili powder
6 cloves garlic

first pat the chicken with salt and pepper. let it sit for 5 mins maybe. meanwhile heat up a pan, add oil, then put the chicken in. fry till light brown. then take them out.

with the oil and fat leftover, fry the garlic cloves till golden then toss in the onions, carrots and mushrooms and toss them around for about 2 minutes, then put the chicken back in. add the beer, chili powder and a pinch of salt – bring it to boil, then lower the heat to let it simmer.

wait about 30 minutes until the beer has reduced. taste and see how you like it – add salt/chili powder if necessary. i prefer the stew a bit thicker but with enough to around so i usually leave it on for a few more minutes.

serve with rice.