$101 dollar burger

Sandra got me to style a burger from Uber Burger for a photoshoot. After which I ate half of it. It sucked. I hate liver and the foi gras in the patty was pure grossness. It was too rich and creamy. I have had foi gras before and it tasted yummy but some how this didn't agree with me. The truffle bun was delicious tho.


The slippery patty and its toppings had to be secured with toothpics after toppling down a few times. I had to dry the excess dressing that was on the salad leaves with tissue. Not one of my best attempts at food styling but I think it looked pretty alright.

Rotten Coconut

My parents have a knack of letting things rot. And this didn't even make it into the fridge! I think its time i clean out the fridge anyway...

Tulang@office

So now you know where all those medical dramas get their body parts from.


The scene of crime unit was already there.


We don't yet if Mugi survived the effects of snorting marrow.


Soak ....

Suck!

Nasi Rawan @Simei

This is the 3rd time I am having nasi rawan. The 1st time was probably 5 years ago at the cafateria of my old office. I asked Maznah who runs the Muslim food stall there what that black coloured gravy with bits of meat was, but she wouldn't tell me and insisted that I just try it. So I did. The gravy was nice but the bits of meat tasted a bit gamey and looked funny. Like there were silvery triangular bits on the meat. I remember being a bit grossed out after eating a full piece....I didn't finish my lunch and bought 2 curry puffs and ate that instead. I asked Maznah what part of the cow/sheep was it that she used in making the dish and she said, "tounge". I remember feeling a bit nauseaous.(I am a bit of a pussy when it comes to eating spare parts).

The 2nd time was probably 2 years later when Herda brought some home made nasi rawan to the office. I had still no idea what nasi rawan was still but when I had the packet of rice with bergedil, sambal goreng and killer sambal belachan. She explained that it was buak keluak that was used in it and that was the ingredient that gave the gravy its black colour.


This time when I had it it didn't have that much of a kick and there was the mysterious part of the carcass looking at me again... If anyone can clarify what bodypart this is, do leave a comment.

Dendeng

Bryan brought back some dendeng from Indonesia. Its very different from the local version, which is sweet and greasy. The only similarity I found was that they both contain cumin.
This tasted a bit gamey and had the texture of cardbord.