An Ice Cream Trip

My eldest son currently attends The Ohio State University (Go Buckeyes!). Last year, one of his roommates (Faris) was from Malaysia and when it came time for spring break, my son invited Faris to come to our house. As I mentioned in a previous post, I attempted to make a few dishes that would remind Faris of home.

Every community has their great ice cream houses and Cleveland is no exception. We have Mitchell’s (gourmet ice cream made with high quality ingredients), Honey Hut (they add honey in place of sugar in their ice cream) and East Coast Custard (frozen custard that is to die for). Take your pick. Any of them will satisfy.

We decided to take the crew out for ice cream one night when Faris was in town and wanted to try out a sundae shop that we’d heard was pure decadence. While it was not too far as the crow flies (six miles), it was in a direction that meant no less than 10,000 traffic lights. None the less, we set out.

On our way we passed an ice cream shop. Then another and a third. Noticing this, Faris ever polite, asked where we were going. I assumed him that while it felt like we were passing every ice cream opportunity known to man, we hoped the end result would be worth the trip. Trying to avoid yet another light, I turned onto a side street and quickly saw that it wasn’t the residential street I thought. We drove along and saw that we would be forced to turn at the end of the street and when we stopped at the intersection, I looked to the left and saw the one ice cream opportunity I thought we’d not see on this trip – a parking lot full of ice cream trucks!

Nasi Goreng – Malaysian Fried Rice

This was one of the dishes I made that week.

This had some ingredients I had never used for fried rice – coconut and cashews.

It has a slightly sweet taste and was very good.

Nasi Goreng – Malaysian Fried Rice

prep 10 mins ∙ cook 15 mins ∙ makes 4 ∙ source Honestcooking.com
INGREDIENTS

Long grained rice- 1 cup
Sesame Oil- 2tbsp
onion- 1 large, chopped fine
Garlic- 2 cloves
Kashmiri red chilis- 3, deseeded
Ginger- 1″ piece
Fresh or frozen peas-1/4 cup
Fresh or frozen corn kernels-1/4 cup
Grated fresh coconut-2tbsp+2tbsp
Light soya sauce-1-1/2 tbsp
Sugar- 1 tsp
Salt to taste
Lemon juice- 2tsp
Freshly ground Pepper powder to taste
Chopped and toasted cashews, spring onions and chopped tomatoes
DIRECTIONS

1. Cook rice in 1-1/2 cup of water and set aside.

2. Grind the red chilies, ginger garlic,onion, along with 2 tbsp of coconut and set aside.

3. Heat oil in a heavy bottomed pan and add the peas and fry for 2-3 min.

4. Add the corn and fry for a min more. Stir in the ground mixture and keep sautéing the mixture for 5 more min or till most of the water is evaporated.

5. Stir in the remaining coconut, rice, salt soya sauce, sugar and pepper and mix till the rice is coated with the spice mixture.

6. Transfer the rice to a serving dish. And garnish with chopped and toasted cashews, spring onion greens and chopped tomatoes.