rani's picture

The air in Singapore has been really unpleasant. When you look out the window you wouldn't be able to see really far because there is blurry fog all day long. But wait, it's not foggy at all!

Fog happens when the weather is cold, but in Singapore it's as hot as hell (almost). It's actually smog or smoke, air pollution that came from Indonesia. The newspaper reported that the smoke level reaches its highest today. And we're like, thousands of kilometers away from the smoke source. I wonder how it feels to live in Pekanbaru or other cities in Sumatra.

No wonder I have been having sore throat and shortness of breath these past few days, and I haven't smelled fresh air either. Noe has been a bit cranky too. Because I don't use air conditioning at home, I always kept my windows wide open, and I could clearly smell soft smoggy / smoky aroma. I wish it smells like satay instead!

A month ago Blass-Hernandez gave us a pack of Minnesota wild rice. Last weekend we cooked it using the following simple recipe:

Wild-Rice-Stuffed Things

The things to be filled up

  • One pound of cuttlefish: Clean up the cuttlefish, separate the ink, and chop up the head. Leave the body hollow to be filled
  • Bell pepper, cut off the top and clean the inner part to make
  • Portobello Mushroom, chop up (or you can also scoop up the inner part to make hollow part for the stuffing)

The stuffing

  • A cup of Minnesota Wild Rice
  • Water, just enough to cover the rice.
  • One Onion, chop it up
  • Garlic to taste, chop it up
  • Herbs (Basil, rosemary, oregano)
  • Butter
  • Salt and pepper to taste, a bit of sugar too
  • Toothpicks

To make stuffing

  1. Boil water with a dash of salt
  2. Toss in the wild rice and the cuttlefish ink.
  3. Stir so that the wild rice is well covered in water and break the cuttlefish ink.
  4. Put the stove power to low, and simmer for 20 - 30 minutes until the rice grains break and the water is reduced significantly. You can drain off the excess water.
  5. In the pan: melt butter, and then mix in the garlic and onion.
  6. When the onion becomes transparent and soft, mix in the chopped cuttlefish head.
  7. Saute for several minutes, then mix in the rice.
  8. Season with salt, pepper, and herbs.
  9. Saute for several more minutes until the rice is moist with butter and is dry but fluffy. Set aside.

Stuff the thing!

  1. Fill in the things (Cuttlefish body, calamari, mushroom or other things such as tomato, aubergine) with rice mixture.
  2. Seal the cuttlefish with toothpicks.
  3. You can bake it in the oven for few minutes, or wrap the things with aluminum foil and grill it over charcoal.

Last Monday we went to IMM and I discovered these funny signs (please click for details):

After dinner Widyo came to our place to bury his son's placenta. Congratulations for the new baby boy, Widyo! We hope he would be able to join you to play tennis soon.


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