Forgive me but I can't remember Bangsar where. It's at Vernon & Sherlyn's home with other cell members.
I didn't manage to capture photos of all the barbecued chicken wings, lamb chops, sausages, and otak-otak but I've photos of the awesome Salad with Balsamic Vinegar and Portuguese Baked Seafood.
I didn't manage to capture photos of all the barbecued chicken wings, lamb chops, sausages, and otak-otak but I've photos of the awesome Salad with Balsamic Vinegar and Portuguese Baked Seafood.
Let's see if I can still remember how Portuguese Baked Seafood was prepared. I might miss some details but I believe I've captured over 98% of the whole procedure. :P
Base: Aluminum foil (shaped into trays) & banana leaves.Ingredients: Stingrays & prawns (marinated overnight), ladies' fingers, chopped garlic & onions, ginger slices, kaffir lime (limau purut) juice & leaves (shredded).
Sauce: Fish curry powder, hot water, salt, kaffir lime juice & leaves.
How: Basically, 4 steps.Step 1: Shape aluminum foil into trays and put a layer of banana leave in each tray.
Step 2: Prepare the curry sauce by mixing the sauce ingredients in a pot over medium heat. Stir till you get a nice consistency.
Step 3: Arrange raw ingredients (seafood & stuff) in the aluminum trays and scoop curry sauce (prepared in step 2) to cover them. Garnish with cili giling.
Step 4: Wrap each tray with aluminum foil and bring them to the BBQ pit.
Here's the finished product, great if you eat with pita bread.By the way, we've maggi goreng to wrap up this BBQ dinner. :)
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