A Whiff Of Lemongrass Turns ONE

A Whiff of Lemongrass' 1st Blog Anniversary!It began, innocently enough, with char siew. But that would be like moving ahead to Chapter 10. For every story, there must, at least, be a prologue.

I have known Bald Eagle for 18 years and have been married to him for almost 7. In all those years, he has always referred to me as “the girl who never completed anything”. Give me something, anything, and if I set my mind to it, I will do a good job of it. But my attention wanes quickly enough, and before you can say Merry Christmas, I’d have moved on to another hobby.

Shortly after we were married, I decided to take up photography. Now this was in the days before digital. I bought camera bodies (an analog SLR, a medium format, and even a Lomo!) and several lenses and studied books on photography. Then came digital and I gave up as I figured I would never be able to afford a digital SLR.

Then came painting (not the wall kind). When we first moved to our house in Shah Alam, I had intended to convert one of our rooms into an art studio. I had invested thousands of ringgit on paints and brushes, and thought of possibly turning it into a business. I would be engrossed in my own silent world as I painted into the wee hours of the morning, oblivious of the fact that my body was yearning to rest.

Sadly (for my art hobby, that is), I soon discovered the joys of jewellery making, and put heart and soul into my new-found passion. I travelled the world in search of unique beads and stones. A lot of time was invested in that hobby while my paints were relegated to the storeroom, and brought out once a year at Christmas time when I’d make presents for family.

By this time, my storeroom was crammed with the remnants of past interests. I was convinced that love, for me, would only be a temporary thing as I flitted from idea to idea, wondering if I could truly be passionate about anything. Perhaps, to a certain extent, I felt like a failure despite having achieved so much.

And then came blogging. The origins can be read in my first post. It began with an energetic conversation with a stranger about char siew. We became friends. And then there were more friends. The birth of the blog was a natural consequence of our friendship. My Facebook would look a lot less exciting if it weren’t for the new friends I made along the way. Nobody would bomb me in Pirates. It would be a life unimaginable.

I’ve finally seen the light. The sustenance of my passion for blogging is fueled by the power of friendship. It’s really that simple. Support. Interest. Concern. Chastisement. Encouragement. Love.

Thank you for keeping the flame burning.

(The glorious people of Abu Dhabi may click HERE to view pic.)

Sunday Lunch at Cameo, 10 Semantan, Kuala Lumpur

olive breadBald Eagle and I were whizzing up Jalan Semantan towards Damansara Heights at about 11.30 this morning where the plan was to enjoy some nice sausages from Jarrod & Rawlins, when suddenly we spotted the relatively new building complex, 10 Semantan, on our left.

“Heylet’sgothere.”

“Yahorwehaven’tbeento10Semantanbefore,ok.”

“Youknowwhat’sgoodthere?”

“Yupquickturn!!”

The entire conversation happened in a span of 5 seconds.

With my quick reflexes, I deftly maneuvered my little car into the sharp turning on the left, with barely inches to spare (Bald Eagle may have a different story to tell, but this isn’t his blog, is it? *wink*).Cameo

Bald Eagle was in the mood for Cameo, a French and Italian fine dining restaurant, and since he was buying, who was I to question him?

Cameo

As we stepped into the restaurant, I immediately fell in love with the decor, vintage with dark wood and wallpapered walls that matched the comfortable black and white chairs. There was nothing pretentious about this place. The waiters were pleasant and affable (maybe because we were the first customers on a beautiful Sunday morning?) and they even endured my nonsensical chatter.

baked escargots in garlic and herb sauce

baked escargots with olive bread

We shared a starter, baked escargots with a garlic herb sauce (RM23++). The escargots were cooked without the shell in a tasty sauce which we mopped up with some lovely olive bread shaped like muffins.

Grilled butterfish

Our mains were from the Special Menu. I had a Grilled Butterfish (RM38++). I’ve always been a fan of this oily, fatty fish and this dish didn’t dissapoint. Served with asparagus, grilled eggplant (my favourite!), sliced potatoes sprinkled with rosemary, cherry tomatoes, kalamata olives and sundried tomatoes, the tomato based sauce with its slightly sour taste went wonderfully with the butterfish.

Panfried salmon fillet

To tell you the truth, when my eyes settled on the words butterfish and eggplant on the menu, signals were instantly sent to my brain to order this dish. BUT if I had looked further down on the menu, like Bald Eagle did, I might have changed my mind. He ordered the Pan-fried Salmon Fillet (RM42++) which was served with boiled potatoes, sauteed spinach, asparagus and salmon roe in a mascarpone cream sauce that is to die for. The flavour was just amazing and the salmon fillet was cooked to perfection – lightly seared on both sides and the flesh moist and firm.

tiramisu with strawberries and crushed chocolate

We shared a tiramisu (RM18++), which came, interestingly enough, in a spoon rest. Served with strawberries and chocolate shavings and the obligatory cocoa powder dusted over it, I could taste a hint of alcohol in the dessert. It was nice, but I’m not sure if I’d order it again, having tasted better tiramisu at say, Neroteca. Next time, I’m going to try the Creme Brulee as recommended by Memoirs of a Chocoholic.

Guinness at Cameo

Bald Eagle had a pint of Guinness as he was feeling melancholic about our recent holidays and wanted a taste of nostalgia, but he claimed that it wasn’t the real stuff. Something about water not coming from the River Liffey. Poppycock, I say.

Cameo The entire bill came up to RM163, but upon enquiring, we were told that they were giving a 20% discount if we paid with a HSBC credit card. I had one, and it saved us a bit. Bald Eagle and I left the premises thanking each other for a wonderful lunch. “Thank you.” “No, thank YOU.” “No, THANK YOU.” Fockit. I shouldn’t have offered to pay with MY card.

Cameo
B-0-3, No.10, Jalan Semantan,
Damansara Heights,
50490 Kuala Lumpur.

Tel: 03-2096 1999

Opening hours: 12.00 noon to 3.00pm, 6.00pm till late. Mondays to Sundays.

The good people of Abu Dhabi may click HERE to view the pictures.

Deepavali (Diwali) Treats

sweetmeatI love Indian sweets. In my university days, my father would drive all the way to Jai Hind in Masjid India to buy my favourite Indian sweetmeat, pal kova (no relation to pavlova), to make up for chucking me in a hostel run by a tyrant Master for four years. I’d nibble on the precious confection slowly, relishing its milky goodness.

sweetmeat

Indian sweetmeats are a great way to end a meal, as the sweetness of the dessert acts as a foil for a spicy Indian meal. Then again, the confections aren’t exactly desserts as they can be eaten at any time and anywhere.

Halva

Every year, Brickfields comes alive during the weeks prior to Deepavali. Huge makeshift tents are put up in the carpark outside KL Sentral which house gaily decorated stalls selling sarees, colourful jewellery and home decoration items brought in from India.

Punjabi laddu

Pretty Pui and I love visiting the stalls, drinking in the atmosphere while looking for a bargain. Over the years, I have accumulated several pretty sarees for which I have yet to find an occasion to wear. The temptation to buy is just too great as the array of products is amazing!

Variety of sweetmeats

This year, we noticed an increase in the number of stalls selling Indian confection, each one proudly proclaiming that they were the specialists in Punjabi sweets. The selection is more varied as compared to the daily fare found in Indian restaurants.

gulab jamun

I am usually invariably drawn to the gulab jamun. Even though it resembles the chinese “tong yuen”, the similarity ends there. The gulab jamun is made with milk, cream and ghee, and then rolled into balls and fried. The fried balls are then transferred to a bowl of syrup. Sounds sinful? It is! But that makes it all the more pleasurable, doesn’t it?

Laddu

Other confections available include laddu, halva and athirasam. I am told that in India, the selection is even greater. So if anyone’s going to India, do grab me a boxful of these babies, will ya?

nuts, muruku, etc.

Stalls selling muruku, omapudi and a variety of nuts also abound.

Athirasam

I do love the festive season, don’t you?

nuts, muruku, etc.

The glorious people of Abu Dhabi may click HERE to view the pics.