cracker: a bragging liar

~ definition by Merriam Webster

... I lie, I brag, I boast naturally... so please don't get serious about whatever I say or write :)

Sunday, February 27, 2011

Rainy Days are Finally OVER!!!

Yippie, horray!

Now that the rainy days are over…
and the country road are no longer muddy…
I can bring him for his favourite evening walks again…
well today, he dragged me (literally) out of the house for his walk at 330pm! He aint care the sun is still shinning and that “his slave” will get sun tanned…

Just look at him running up and down the hilly road as if he’s racing… that’s a 6s clip… who can beat that!

 

Wednesday, February 2, 2011

Nước Mắm Chấm - Vietnamese Dipping Fish Sauce -

Ingredients:
3 tbsp lime juice by squeezing fresh lime (I used key limes)
2 - 3 tbsp sugar
½ cup water
2 ½ tbsp fish sauce
Optional additions:
1 or 2 bird eyes chilies, thinly sliced
1 small garlic clove, finely minced
Directions:
1. Make limeade. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Taste and as yourself this question: Does this limeade taste good? Adjust the flavors to balance out the sweet and sour.
2. Finish with fish sauce. Add the fish sauce and any of the optional ingredients. Taste again and adjust the flavors to your liking, balancing out the sour, sweet, salty and spicy. Aim for a bold, forward finish -- perhaps a little stronger than what you'd normally like. This sauce is likely to be used to add final flavor to foods wrapped in lettuce or herbs, which are not salted and therefore need a little lift to heighten the overall eating experience.
Notes
Advance Preparation - This sauce may be prepared early in the day and left to sit at room temperature.
Variation - Use half lime juice and half canseugar or nypa or Japanese rice vinegar for a less assertive sauce. Some delicately flavored dishes require this.

 

adapted from Andrea Nguyen

http://indonesia-eats.blogspot.com/2010/10/vietnamese-dipping-fish-sauce-nuoc-mam.html