Archive | March, 2013

Croc Pot

4 Mar


Just because I have a baby doesn’t mean I’ve stopped eating “weird” stuff. All the advice about avoiding spicy or gassy foods while breastfeeding is kind of nonsense, in my opinion (excepting true food sensitivities, obviously). I mean, Indian and Thai babies are breastfed without there being a colic epidemic, and I’m sure their mothers haven’t given up chili. Anyway, Tom visited a crocodile farm-cum-restaurant with his coworker and brought back some things for me to try.

Now, I’ve had alligator before at a Cajun restaurant, in the form of gumbo and battered nuggets, but this was a lot more visceral: crocodile ribs, tail bits, chunks of reptilian fat…Visually, there’s no way around the fact that the animal you are eating is neither fish, fowl, or mammal. The three dishes I tried were croc ribs, croc meat steamed with tofu, and croc a la soy-cooked pork. The flavor of the meat was quite mild, though I wouldn’t say it tasted like chicken, as the texture is somehow…meatier. The bit that gave me the most cognitive challenge was the fat. I’m usually a fan of animal fat (bring on the chicharrones!), but…reptile blubber. More specifically, reptile blubber reheated in the microwave. Actually, it turned out to be pretty tasty, though I was surprised at how much of it there was. I think of crocodiles as being lean, mean, purse-making machines. Maybe these specimens were raised specifically for consumption?

Restoran Crocodile Farm Seafood Village
Jalan SS 12/1
47500 Petaling Jaya


SOK: Back in Commission

1 Mar

This has been SOK’s longest hiatus yet: over three months since my last post. I have a good excuse, though: just about three months ago, I had a baby. Melissa Mayer notwithstanding, newborns are very time-consuming, and even with a lot of help (both sets of parents and a full-time housekeeper), I didn’t do much for the first month besides sit on the couch and nurse the baby. (And google. The internet is simultaneously the best and worst thing for a new mother.) The next two months were dedicated to catching up on all the things I neglected that first month.

I thought I would kick things off by writing the post I meant for the night my water broke, which was Deepavali (Diwali). Last year I took a class at Bayan Indah and decided to put my new knowledge into effect this year, including homemade murukku. I’ve posted about murukku before, but this was my first time making it.

The murukku press

The murukku press

The homemade stuff is way better than the commercial version, and not that difficult to make, especially if you get someone else to do the frying for you. The hardest part is pressing the murukku out evenly so the coils don’t break.

Murukku dough laid out for frying

Murukku dough laid out for frying

The finished product

The finished product

Even in motherhood, SOK’s food adventures continue! More coming soon, I promise!