SoCo Orange Scallops

classes started already, which means i don't have as much time to cook anymore :(
it's sunday, and after a night of drinking at my room party (roomie's bday) yesterday, i guess i can spare some time to make some yummy scallops with, wait for it... a shot of southern comfort. yes, waking up and doing more drinking. it's not my soco though, it's jerez's, but since he left it behind, i decided to steal one shot. just a shot jerez, please don't get mad. me makes u food next time ok?

ingredients:

• 7 sea scallops
• 150ml orange juice
• 1 shot Southern Comfort
• 1 tbsp butter
• sliced mushrooms
• chopped spring onions
• salt
• white pepper
• garlic powder
• chili powder

this is how we party...

1. wash scallops, pat dry with paper towel.
2. season both sides with salt, white pepper, garlic powder and chili powder.
3. heat butter in pan until it's smoking hot.
4. place seasoned scallops (wide side down) in a single layer. no sliding, no moving... no, don't you dare touch those scallops once they're down!
5. gently turn them over with thongs after 1 1/2 minutes, and sear for another minute.
6. plate the scallops.
7. now add the sliced mushrooms to the pan. stir fry on medium heat for 2 minutes, seasoning with a little salt and pepper.
8. scoop out the mushrooms and place them over the scallops.
9. turn up the heat to high, add the shot of southern comfort and orange juice to the pan. boil for 5 minutes until the soco orange is reduced to a syrup.
10. pour the SoCo orange reduction over the scallops and mushrooms.
11. garnish with the chopped spring onions and serve.

this is a great appetizer. the scallops are nice and juicy, and eaten with the sauce, there's a symphony of sweetness, salty and tangy feeling, and just a teeny weeny bit spicy.

don't overcook the scallops! it becomes tough and rubbery, and when juices starts oozing out, u know it's too far gone. keep track of the cooking time, and keep an eye on the color of the scallops. as soon as they turn from translucent to opaque, get them off the heat!

Nasi Lemak & Chicken Curry

a truly Malaysian cuisine, made using ingredients that are more readily available in America.

ingredients for making nasi lemak...

• 1 cup white rice (preferably Jasmine)
• 1 1/2 cup water
• 1/3 cup coconut milk (unsweetened, first pressed)
• 4 bay leaves
• 3/4 tsp salt

directions for making the nasi lemak...

1. Rinse the rice until the water runs clear. Strain and pour into a pot. Add the salt, bay leaves and water and soak for 15 minutes.
2. Place the pot of rice on high heat and bring to a boil with the lid on. Keep a close watch on it so that it won’t leak out when it starts boiling or else you’ll have such a fun time cleaning up the stove.
3. Anyway, once it comes to a boil, add the coconut milk, stir, place the lid back on, turn the heat down to medium low and let simmer for another 15 minutes, stirring once or twice in the last 5 minutes.
4. Remove from heat and let sit 10 minutes before serving.

ingredients for making chicken curry...

• 1 large potato, peeled and cut into 1 inch cubes
• 1/2 carrot, diced
• 1 1/2 cup water (potato)
• 4 pieces chicken thigh, cut into 1 inch cubes
• 4 tsp lemon grass mash
• 3 tsp garlic mash
• 2 tsp ginger mash
• 3 tbsp soy sauce
• pepper (preferably white)
• 6 bay leaves
• 4 heap tbsp curry powder
• 1/2 cup water (curry paste)
• 3 tbsp peanut oil
• 1/2 white onion, diced
• 2 tbsp rice wine, or any cooking sherry
• 1 cup coconut milk
• 1 cube chicken consomme (15g)
• salt

directions for making the chicken currt...

1. Marinate the chicken in the lemon grass, garlic and ginger mash with the soy sauce, bay leaves and pepper for about 10 minutes.
2. Fill a pot with 1 ½ cup water seasoned with salt and add the potatoes. Bring it to a rapid boil and reduce heat to medium and simmer for 5 minutes. Add the diced carrots and cook for a further 5 minutes.
3. Mix the curry powder with ½ cup of water to form a paste.
4. Heat the peanut oil in a large pot and fry the diced onion until translucent. Add the chicken fry for about 3 minutes, then the curry paste and stir fry for another 2 minutes. Add in the rice wine and empty the potatoes, carrots and its liquids into the pot. Pour the coconut milk in and add the chicken consommé cube. Bring it to a boil and then simmer for 5 minutes, seasoning with salt to taste.

to assemble this dish...

1. divide the rice between the dishes and pour the chicken curry over the rice.
2. add to each serving a hard boiled egg, 2 tbsp roasted peanuts, some celery or cucumber sticks, and garnish with chopped cilantro and chili.
3. serves 3-4 people.

let's talk about OSF...

what is OSF u say? well, the full name is Open Source Food. this is the website i have been frequenting and updating a lot recently, and in the process of that, neglecting my lemons & oranges food blog. yes, i know, i am... ashamed. but not that much! because OSF is THE best food website i have ever came across. they have tonnes of recipes there and each and every recipe comes equiped with gorgeous pictures that will make u wanna reach out and grab the food right out of the screen. trust me, if u're ever stuck for an idea of what to cook for a party of 5 or just for urself, this is the best place to visit. everytime i get onto that website, i get a surge of creative buzz that makes me wanna make shitload of crazyassed food. yes, it is that insanely good.

what i love most about this website is the OSF community. we get people from all over the world, many of them are like me who have left their home country and transplanted themselves in a foreign place and a different food culture. the result? lots of recipes from every continent, and also a lot of fusion food. this website, unlike most others, is also very south-east-asian centered as the creater of OSF (yongfook) is, according to his website, half Singaporean Chinese. well, he is also half British and is a web producer based in Tokyo and runs OSF as a personal project and probably earning quite a bit of $$$ from the advertising. don't get me wrong, the website is not overloaded with ads, thank goodness, it's just that he has some pretty big names lining up to advertise on OSF (jamie oliver and gordon ramsay, or is it bourdain? cant quite remember, but, u get the picture). anyway, yongfook is also a bloooody good cook.

but, back to the website. yeah, like i said, love the community. u get anything from novice chefs and simple recipes to professional chefs with absolutely delectable treats. heck, one of the chefs i follow on OSF was a private chef to antonio banderas, eddie murphy and also microsoft's paul allen... so yeah, recipes with different skill levels. and if u come across something u don't know, just ask. everyone is very nice, friendly and helpful.

trust me, i'm not the only one who raves about OSF. the website was launched in march 2007 (i believe) and since then OSF has been featured in TIME's 50 Best Websites 2008 and also in Food and Drink magazine. even australian celebrity chef benjamin christie blogged about it.

so, what can u do on OSF? browse recipes! this is the place for all food lovers. if u cook, take some pretty pictures and post up your recipes. if you're like me and doesn't always measure your ingredients when you cook, what the heck, post up your recipes anyway. maybe the noobs wont know how to make it, but the more experienced ones will know how to approximate the stuff on their own. some recipes are featured on the home page and you can also see which recipes have recently been commented on. browse recent recipe additions or browse by which recipes are popular. if you like a particular recipe, vote on it it'll appear on your profile with a list of your fav recipes (by other users), and u can go back to it when u wanna have another look. if you like the recipes by one of the users, u can become a groupie and follow their progress on OSF. say u're looking at a particular pasta recipe, the bottom of the page will showcase other related recipes by other users based on the tags. that's right, tags. they're your best friend when you're trying to search for recipes. too much lemons left in the fridge? no problemo. the search engine will generate a list of recipes that uses lemons and u can start pickling, juicing and cooking those lemons in no time.

being on OSF is just soooo much fun. it's also wayyy easy to navigate. no kidding. download squad and appscout (amongst others) gives this website 2 thumbs up... fuss free interaction on one of the best food communities. a site for foodies by foodies.

if you're here on my blog, you're obviously a food lover too. so, what are u waiting for? go start an account at OSF NOW!!!

enjoy! :)