Coleslaw and Carnivorous Me.

I love eating (who doesn't?) and I am a passable cook myself. Usually I prepare food for myself and seldom cook for others. This is because I hate to listen people criticizing my dishes. My friends who had the fortune to taste my food know to keep the comments to themselves (I am infamous for being brutal to unwanted critics). Hey, I never said I am an amazing chef! That's why humbly I admit I am only passable. 

Maybe because I am more interested in easy food preparations. Can't understand why we need to slave hours at the stove and oven. It's hot over there!

 I cannot say I love western food that much. But once in a while I made coleslaw out of scratch. The one in KFC is rather good and I was inspired to make it better by adding more stuff that I like. White cabbage, carrots and mayo might be the usual ingredients, but I added bellpepper, cherry tomatoes and onion. I also substituted the regular mayo with the Japanese one (Japanese soy sauce and mayo taste a lot better than regular, try them).

So that's why my coleslaw looks way more colourful. Once I tried purple cabbage, and found out while the stuff is more expensive, the taste remains the same. So why bother? 

 I love meat. I could have it with everything (except cakes, that would be silly). Beef, veal, mutton, lamb, buffalo, yum! (I don't do pork or any of its derivatives because I am a Muslim). 

Every month I'd buy a huge hunk of meat from Tesco, and sometimes snatch some bargained portions too, and these usually would be cooked the same day. I'd cut the huge piece of meat into portions that I can cook later and freeze them. 

Slowcook, soup, stirfry, with veges, with pasta, in chilli, (Not roasted though, because amazingly I don't have an oven) I put meat in anything I fancy. I do love my meat to be a bit raw, because that's the second point I like about meat, other than the taste - its texture. (So I am so perplexed WHY people overcooked their meat till the meat falls off the bone / butter-soft / fork-tender?!! Why don't you just put it in the blender and obliterate it to mush instead?)

I love my carbs to be overcooked though.

Anyway, the pieces of meat above were drenched in lime juice. I read it somewhere that this is a way to preserve without refrigeration, and tenderize the meat a bit. Before cooking, I have to wash the pieces of meat or they will taste bitter. [Anyway, it does work. The acidity in the lime stop microorganisms dead] 

And this artery clogging meal above is actually a rarity. I had some lamb in the freezer and decided to have a fry up. I added some sliced raw onion and a huge dollop of the coleslaw I made. From the crusts in the pan, I made some gravy with black pepper. 

Notice the black steak knife. I have it for several years and even bring it whenever I try steaks outside. (I was never satisfied with the knives provided, they are either dull or just flimsy. Once I got a butter knife to eat my steak with! Steaks are still new in the food scene here).

p.s. - I am not very adventurous with my food, and prefer to stick to the same dishes, even when ordering in restaurants. Maybe because most of the time when I tried something new, I was a bit disappointed with the taste. Yes, i am judgemental, and i don't want people to judge my food too. Hahahahaha!