Most of us in Malaysia would have heard of what happen to Lisa of SCB. Click here for more info from Lilian.
I personally do not know her but have read her blog. Always a good read. Fellow bloggers have organize various ways to send prayers to her.
As food blogger and being a non savvy tecchie, all I can contribute is cooking some food, wishing that the aroma can wake her up. Since she's a penangite, its only appropriate to cook some Penang food for her. All I can think of at the moment is some Peranakan food. The Tau Chu - bean paste sauteing in wok is indeed a wonderful aroma for most Chinese.
Here's to you Lisa. Ayam Pongteh
Oil 60 ml
Shallot - 30 gm - sliced
Garlic - 20 gm - chopped
Whole Bean Paste - 50 gm
Chicken Stock or water - 400 ml
Sweet Dark Soy Sauce - 2 teaspoon
Light Soy Sauce - 1 tablespoon
Salt and Pepper - to taste a pinch of salt and 2 pinches of pepper
Sugar - 30 gm
Potato - 300 gm - wedge
Chicken - 1 kg - cut into chunks
Shiitake Mushroom - 200 gm
Potato Flour - 15 gm ( optional )
In a hot wok, pour in the oil from the side. Add in chicken chunks and stir fry for about 1 minute. Add in the shallot, garlic and bean paste. Stir for another 2 minutes till well mixed.
Add in potato, both soy sauce, mushroom, 1 teaspoon of sesame oil and stir for another 2 minutes. Pour in the chicken stock, bring to a boil and lower heat. Simmer for 10 minutes or till chicken is tender. Lastly, dump the potato flour to thicken the gravy slightly.
Served hot with julienne spring onion and coriander leaves. Best with white rice.
Can someone tell her, i cooked for her and pray that she will wake up soonest possible. May god be with her and her family thru this period.