Basil Pesto Bash

More adventures in pasta! This time, another classic: basil pesto, based on a version of this recipe, which I pared down to the basics.

I was told that pine nuts was the way to go, even if it burned a hole or two in my pocket. But the recipe with cashews was also fine, the nuts imparting a rich, creamy and nuttier feel to the mix. And no "pine mouth", either.

Plus, cashews are cheaper and can be used for other things without much apprehension. Pine nuts? You'd probably measure it by the gram for salads and stuff.

Roasting the cashews and garlic (unpeeled) for colour, aroma and
flavour. The garlic was easier to peel afterwards.

This batch was officially my third. This time, I made extra to store and see how long it lasts before the colour becomes unappetising. I'm thinking three days but I hope to finish the lot in five or six.

A simple list: basil, cashews, garlic and olive oil. I'll only stir in the powdered Parmesan and more oil before digging in. Odd, how I didn't attempt this before the bolognaise.

The first time, I'd used one of those fancy hand-cranked choppers. It, a.k.a. Batch Zero, didn't turn out well. It wasn't even pesto-y. All fresh ingredients.

The next couple of times, I made something better with the blender. But the pitcher was tall and ingredients so few, the blades simply tossed the stuff to one side and ended up blending air instead.

So it was pulse-stir-pulse-stir with a bamboo chopstick, stirring and mashing the basil leaves before adding oil and pulse-shake the blender-pulse-shake the blender until done.

I would've done the job in half the time or less with a pestle and mortar.

Forgot to grab an Instagrammable shot of the pesto in the jar.
Still nice to look at, though.

The results were pretty much what I'd wanted: something pasty but not gooey, with still recognisable bits of basil or cashew. Versions #1 and #2 were a tad spicy from the extra garlic, but that was minor.

For Batch #3, I used three bags of basil (from Jaya Grocer), washed but not dried. I only discarded the main stems, not those on the leaves (mostly). The cashews and five cloves of garlic (unpeeled) were tossed in a hot pan for a bit to roast, like this other pesto recipe.

I decided to add some crushed, unroasted cashews and a fresh garlic clove later. While blending, I didn't use too much olive oil, maybe less than 100ml in total.

It turned out better and not so garlicky - darn, should've added an extra clove or two. Also, the crushed but not pulverised cashews added more texture and character - in hindsight, a good idea. It all went in a jar that went into the fridge.

Next: dinnertime! While the pasta (by now demoted to condiment by the greatness of pesto and SHEER HUNGER) boils in adequately salted water, I just spoon out a portion of pesto into a bowl and mix in the cheese and more olive oil. Add a bit extra you can swipe with a finger afterwards; it's fun and yummy.

I drain the pasta and, when it's still hot, toss it well in the cold pesto. No need to oil the pasta further.

Delicious and addictive. A pity it won't stay green (enough) and fragrant
for long. Can't keep this for more than five or six days after all.

Delicious. And addictive. I've had basil pesto linguine for three days and I'm still not bored. But basil is a herb and you know what they say about herbs, right?

Whether one bag or three, it's still a bitch to make with a blender. I also plan to add lemon juice in the future. But nothing more, perhaps. I like this recipe and I don't want to mess around with it too much. Next time, maybe I can make things easier by using more basil and shredding the leaves into finer bits.

And mint. Would be interesting with mint. Three to five good-sized leaves for a three-bag batch. Not too much; mint can be overpowering. Just enough to add that mountain-fresh zing. But no chilli. Makan kaki Melody once seasoned a batch of my basil pesto with chilli flakes, the HERETIC.

And I think I just pared the list of restaurants I go to by another fifth.

...Well, of course pesto has non-pasta applications, just as there are different kinds of pesto, like the laksa pesto I had (so it's been done elsewhere). I recently had a chicken pesto pizza, and I've thought of stirring it into fried rice or using it as a condiment for fried or grilled chicken. It would depend on what the pesto is made of.

Nope, still not messing around too much with the basic recipe.

If you're making for friends, do ask whether any of them have nut allergies - yes, even for pine nuts. Anaphylaxis is no joke. Alternatively, you can omit the nuts and add more cheese.

Don't Fling Stones At This Joint

first published in The Malay Mail Online, 27 May 2015


♪ Flingstones, eat at Flingstones, Subang Jaya's modern hip café
Right in SS15, loads of porky goodness done their way... ♫

...Sorry.

I'd heard about this place that offers, among other things, an aglio olio-style pasta with bacon and crispy bits of fried pork lard ("NOOOOO", shrieked my liver). But makan kaki Melody was in another state, celebrating a new career milestone, and I had no excuse to go there on my own.

One evening, outside Flingstones Café

Then I received an invitation to lunch at Flingstones from Mel's buddies, Wendy and Sam.

Located along Jalan SS 15/8, on the same row as Starbucks and situated across Taylor's College, the café doesn't quite stand out (it was something else when Google Street View passed by). But once you step inside...

...not much stands out, either.

Well, perhaps for the names of some of their offerings, which say nothing about what's in them at all. Have fun figuring out why "Snow White is a Nutcase", whether you want "One Night with Cendolman", and ... why is a Michael Jackson song and an English rock band on the menu?

Just a small sample of Flingstones' brand of whimsy

I admit, it made us curious.

None of us wanted crispy pork lard, so we settled for the Oink-Oink Ribs, while Sam had "One Night with Cendolman" and a Gula Melaka Latté, followed by a BLT sandwich.

"Cendolman" turned out to be a cake with layers of pandan sponge, gula melaka-infused sago pearls and coconut cream, topped with gula melaka jelly, that evokes memories of the cooling traditional streetside treat.

"One Night with Cendolman", a slice of Malaysia in a cake

Sam didn't fancy her beverage, though. Coffee and gula melaka both have this smoky, earthy thing going on and she couldn't get used to tasting both in the same cup. Plus, she thought it was too sweet. I had a sip and found it okay, but I'm partial to weird coffee drinks.

The ribs, tender and coated with a sweet and slightly sour plum sauce, were bone-sucking good. Perhaps too good, to the point where I injured my mouth trying to get at every last bit of sauce, after tearing off the tasty bits caveman style.

Not Flintstone-sized, but the sight, smell and taste of the Oink-Oink Ribs
will rouse the caveman in you

Sam also loved the battered and fried orange and purple sweet potatoes that came with the ribs - a welcome change from the sticky sweet-sour sauce on the ribs. However, we saw little difference between a half rack (which was more of a three-quarter rack) and a full rack. Was the chef in a good mood?

When I saw that Flingstones had the "Dirty", I knew what it was, having seen something similar offered elsewhere. Here, in a glass where the rim was powdered with cocoa, was a layer of espresso that would slowly meld with the cold milk it was sitting on, like a painting in progress. What wasn't welcome was the swirl of whipped cream on top. At least the coffee was good.

Partners in crime: the "Dirty" (left) and the "Smooth Criminal" (photo by
Wendy Lok). So, Annie, are they OK, are they OK, Annie? "I don't know, I'll
have to try them."

Time passed and we had a ball shooting the breeze, but I felt the need for another beverage or something. "Hit me with a 'Smooth Criminal'," I told the cashier.

What came was an egg-sized scoop of vanilla ice cream in a glass, perched on a bed of grass jelly, and a tiny flask filled with espresso. Like the "Cendolman," the jelly provided that added texture to what would've been a run-of-the-mill affogato.

Chu yau char angel hair pasta: sinful as heck

Wendy loved everything. She's not picky. She said she'll return for the ribs.

Which she did one Saturday evening, and this time Melody was around for the ride.

As expected, the bacon and pork-lard angel hair pasta was great, but only if your thirst is the kind that only pig fat can slake.

Hidden inside the strands of well-lubricated pasta was one or two pieces of cili padi, so be careful.

In the end, all that's left on the plate was about a teaspoonful of pork-lard crisps, in spite of fears of growing waistlines and fat-smothered livers.

But it'll be a while before we'd miss this dish again.

Until then, we're eating clean. And fitness buff Sam gave me some kilo-shedding tips.

---

Flingstones Café

Jalan SS15/8
47500 Subang Jaya
Selangor

CLOSED FOR GOOD

Book Marks: To Write Good Books, China Censors And Genre Snobbery

Working in publishing doesn't mean you'll learn how to write and publish a good book, as Patricia Park learns. Things were different when the shoe's on the other foot:

Part of the difficulty with writing is that it's an unruly, inefficient process. I'd create painstaking outlines, only to off-road the narrative. I wrote longhand in spiral notebooks—for every ten words I put down, I'd cut nine. Then I'd type up my work, print it out, and edit again by pen.

...In a misguided moment (among the many), I took the passing advice of a writing instructor who found my protagonist "distant" and rewrote half a year's work from the first-person voice to the third—only to return eventually to the first-person. It's a process that generates a lot of waste. Years' worth of work ended up on the cutting room floor.

---

Two things in Hong Kong: China's control over the sale of sensitive books in the island territories (which has been around for some time) and the decision to close City University's MFA programme might have something to do with Occupy Central.

Madeleine Thien, a Canadian novelist and tutor at the University, seems to think the closure could be political, and fears for her students and the youth of Hong Kong.

Recently, one of my students wrote to me: "Freedom of speech is dying in Hong Kong." In its abrupt closure of a small programme, City University has chosen to make the act of writing a political battle. For five years, we occupied a small and unique place: a learning environment in which there were no hard and fast dicta, but in which we cultivated the awareness that language is thinking. Language can diminish and language can enlarge. For our young people, to read and to be read matters.

With regards to book censorship, this report on how Chinese censors are changing the content in imported works without the authors' knowledge is ... well ... perturbing.

US novelist Paul Auster told PEN he did not discover the changes made to the translated version of his book Sunset Park until after publication in China last November. He said he felt his book was mutilated. The plight of dissident and Nobel peace laureate Liu Xiaobo is a minor plot in the book. The publisher cut several pages, and in other places replaced the dissident's name with "L."

Oh, China. What else can I say?

---

Over at Salon, Rachel Kramer Bussel has problems with somebody's "cultural snobbery masquerading as concern for the impending downfall of society".

Everyone is entitled to read, watch and listen to whatever they want. Personally, I'd rather see people reading something than reading nothing. ...if you're so concerned with society being dumbed down, why not try to tackle the problem of illiteracy or education or library funding?

---

Life doesn't come with trigger warnings, says Lori Horvitz in The Guardian, so why should books have them? "Do we, as citizens of this uncomfortable and unpredictable world, have the luxury and privilege of receiving 'trigger warnings' before being exposed to disturbing material about subjects like the Holocaust, lynching, murder and rape?"

Horvitz is, according to her Guardian profile, a "Professor of Literature and Language at University of North Carolina at Asheville, where she teaches courses in creative writing, literature, and directs their Women, Gender and Sexuality Studies Program."

---

Find out how Terry Pratchett's Night Watch cured Sam Jordison's post-election blues.

There is some wonderful, inspiring material in this novel about the rule of law and the benefits of simple decency. There's fiery rage at the injustice of society – and yet also gentle delight in the way things keep on moving in spite of that injustice, and a determination that people can do the right thing. At a time when I've felt pretty bleak about human nature, it's been a ray of light. Come the next election, one of the first things I'll want to know from my candidate is how much Terry Pratchett he or she has read.

I think Jordison's not a fan of the Conservative Party.

---

"Is this the forgotten book that inspired Douglas Adams?" asks Scott Pack, who found similarities between Adams's The Hitchhiker's Guide to the Galaxy and Richard Cowper's Worlds Apart.

Though he doesn't feel his analysis is conclusive, he's "willing to bet that Douglas Adams was aware of this book and may well have read it before writing The Hitchhiker's Guide to the Galaxy. Worlds Apart was published in 1974, Hitchhiker was first broadcast in 1978. Cowper, the pen name of John Middleton Murry Jr, was a popular SF writer throughout the 1970s. Never a huge bestseller, he was nonetheless well known in SF circles and I find it unlikely that Adams would not have heard of him.

Book Marks: Extreme Openness, Neverending Drama

A forum in Universiti Malaya to discuss new phenomena in the local book publishing industry was cancelled supposedly because of a ban on Faisal Tehrani's books. The forum was originally scheduled to be held at Universiti Kebangsaan Malaysia, but was shifted to UM - probably for the same reason.

On a slightly related note: I found an interesting old video clip on YouTube: an Edisi 7 segment in 2013 talking about Lejen Press dan "Isu Keterbukaan Melampau Buku Alternatif" (the issue of extreme openness in alternative books).

I guess in some quarters, this is still an issue.

---

After Borders threatened JAWI with legal action if Nik Raina's case not dropped, this happened. But the joy was shortlived when JAWI denied withdrawing the appeal, which is now likely to be heard in the Federal Court this August.

Cukuplah, wei.

---

Nigerian author Chimamanda Ngozi Adichie, in a lecture that closed the recent PEN World Voices festival, warned against "codes of silence" in American life (but she could be speaking of similar things in other places as well.

Using the contrast between Nigerian and American hospitals as an example, Adichie pointed out that Americans like to be "comfortable". And she worried that the comfort has brought "dangerous silencing" into American public conversation. "The fear of causing offence, the fear of ruffling the careful layers of comfort, becomes a fetish," Adichie said. As such, the goal of many public conversations in the United States "is not truth ... [it] is comfort".

"To choose to write is to reject silence," Adichie also said.


Let's move on:

• On page 20 in the 13 May edition of The Sun, Adifitri Ahmad speaks about his graphic novel Taubat Si Tanggang, published by Maple (pronounced "Ma-PLUH", apparently) Comics. The story and concept are interesting, and I heard that if it's well received, there will be another volume.
• The Perak Academy launched four books by local writers at Sekeping Kong Heng in Ipoh. Star Metro has a bit more about one of the books that were launched.
• RIP William Zinsser, author of On Writing Well.
• Wandering food journalist Robyn Eckhardt shares the story of "A Day in the Life of a Singapore Hawker". It's a tough life, and reminiscent of what our hawkers face.
• Writers Margaret Atwood, JG Ballard, AS Byatt, et al. share their early reads.
• "A history of pigs is a history of humanity". A Q&A with Mark Essig, author of Lesser Beasts: A Snout-to-Tail History of the Humble Pig, at Salon, which also features an excerpt from the book.
• No idea how "sea lion" became a verb until I looked it up. This tweet made me.
• Sh*t book nerds do, according to Book Riot. Whoa, really?

In The Company of Good Food

first published in The Malay Mail Online, 18 May 2015


Famished after a day at work, I drifted past the different restos in Jaya Shopping Centre, finding nothing that caught my fancy.

Then I remembered a place on the fifth floor.

Good Food and Co. at Jaya Shopping Centre

Good Food and Co. was an unremarkable two-level café with and open kitchen and several desserts displayed on top of a chiller. A food blog waxed lyrical over the egg dishes, and I'd begun turning to eggs for a pick-me-up.

That was way back when. Several dishes the food blog mentioned were no longer available. One of the first things I tried was the shakshouka, an egg poached in an earthenware dish of spicy tomato-based vegetable stew. This was served with slices of crusty bread that's baked on the premises.

The shakshouka, Good Food and Co's go-to, must-try staple

Even without the optional merguez sausage, the shakshouka, said to be of either Middle Eastern or North African origin, made a hearty and healthy meal. Serious vegetarians can probably ask the chefs to omit the egg. Don't worry - the owners, head chef Jonathan and his wife Lydia, are nice and approachable.

So, on this fine day, I went up to Good Food and Co., who had just introduced a laksa pesto pasta with chicken. Since then, I've had it three times, and each tasted a little different as they tweaked the dish.

Laksa pesto chicken pasta - Malaysia on a plate, kind of

What hit me were the flavours, which tasted like they came from a Malay grandma's rural backyard garden. I imagined (you don't ask, okay?) laksa leaves, chilli, a bit of lemongrass, maybe torch ginger flower and peanuts, tossed with some fettuccine and well-marinated chicken. You also get lime wedges.

I had an ulam spaghetti somewhere a long while ago, and in hindsight, a pesto made out of herbs and condiments in laksa or nasi kerabu isn't all that far-fetched. But to actually come up with it...

Three times. Maybe there was a fourth. I stopped counting since the brain went over the laksa pesto cliff. Seems unfair to some of the other items on the menu that also look interesting.

Possibly among the best brownies you'll ever have in the Klang Valley

Since then, I introduced another makan kaki to this place while Melody was out of town. Irene's roast chicken, sitting on a puree of pumpkin with salad on the side was well made, as was my beef salami pasta with soft-boiled egg. A quirky touch was nesting the egg, still in the shell with the top taken off, upright in a bed of pasta.

I was not keen on dessert, but Irene sort of insisted. Her choice of a brownie with ice cream piqued my interest in the carrot cake, which I saw being iced with butter cream behind the counter by lady boss Lydia.

Homely home-baked carrot cake

Then again, the desserts, including the salted caramel cake and blueberry muffins, look so inviting, even with the uneven surfaces on the cakes and icing. Like the breads, some were baked within the premises.

Both were delightful, especially the brownie, which Irene said she would return for. Not a light endorsement from someone who surgically removes every bit of chopped green herb from her main courses before digging in.

Good Food and Co's fare is simple, unpretentious yet tasty. Just a few good ingredients, some technique and a lot of care, served in a homely setting.

Even their current weekday special: a rice-and-chicken dish with a sunny-side-up egg, is so well done, with moist and tender chicken.

And as the last mouthful finally, reluctantly, slides down your gullet, you can't help but wonder: what will they come up with next?

---

Good Food and Co.

Lot 5.02, Level 5, Jaya Shopping Centre
Jalan Semangat, Seksyen 14
46100 Petaling Jaya
Selangor

Pork-free

Mon-Sat: 11:30am-9pm
Sun: 12pm-9pm

+603 7931 5156

Web site | Facebook page

Book Marks: Fixi Is Popular, GerakBudaya Raid, And Minor Updates

The Popular-The Star Readers' Choice Awards is back. Looks like the fiction category is dominated by Fixi. Specifically, the English-language Fixi Novo imprint.

I swear I could hear Fixi boss Amir Muhammad laughing as I read it.

However, I have a problem with this paragraph:

To vote, you can fill up voting forms, available on this page on the right, as well as at all Popular and Harris bookstores nationwide. Or you can vote online at either popular.com.my, facebook.com/popularmalaysia, bookfestmalaysia.com or facebook.com/bookfestmalaysia.

I actually looked around for "this page on the right", wondering what was going on. Guess they weren't paying attention when shifting the text online.

Another Fixi Novo book, a compilation of creepy, mind-messing short stories titled Here Be Nightmares by Julya Oui was longlisted for the Frank O' Connor International Short Story Award. Oui has come a long way since her first published compilation. Let's wish her all the best.

---

The Home Ministry raided the GerakBudaya booth during the KL International Book Fair last week and seized copies of several books, including the controversial Money Logging.

The ministry has also banned four books by Faisal Tehrani, including the flagged Sebongkah Batu di Kuala Berang, which, according to that Malaysian Insider report, "were found to have contained Shia elements".


Plus:

• My job would be a lot simpler if the writers followed these rules (which I tend to break myself, unfortunately). But isn't it inconvenient, to have metaphorical rulebooks or style guides hovering over your head, especially when you're struggling to get a first draft out?
• Yesterday, 5 May, was the 151st anniversary of the birth of Elizabeth Jane Cochran, otherwise known as Nellie Bly, the American journalist who pioneered a "new kind of investigative journalism" (I find the term "muckraking" derogatory). Slate ran a piece on her, which includes a link to some of her work, archived by NYU Libraries (in PDFs, and some of the files can be huge).
• RIP Joshua Ozersky, food writer and food editor for Esquire. Damn, dude was only 47.
• This review of a restaurant by Jay Rayner sparked a flurry of legal letters. Considering it's Rayner, it's probably not the first (or last) time.
• Sunili Govinnage read books by only minority authors for a year and learnt how white the reading world is.
• Somebody's Kickstarting an emoji translation project. In light of news that Malaysians are among the world's heavy emoji users and the On the Fastrack strips highlighting icon-based communication, I wonder if we will end up not being able to read or write.
• An interview with Dr. Gary Weitzman, co-author (with Aline Alexander Newman) of the National Geographic book, How to Speak Cat.

Also, I'm not blogging about the company's books anymore. The company has set up another Facebook page, which they are updating regularly; go there for updates or to comment, commend or raise hell.

And the revived MPH Writers' Circle has a Facebook Group (login required) for aspiring authors, illustrators, photographers, ghostwriters or editors.

Something Off-page

I was ill for a long while, between mid-March to almost mid-April. I feel fine now, but the sense of dread over getting sick again remains.

Every year, when I visit my grandparents' shared grave, I always pray for one thing: health. But with me getting sick due to bad eating habits, lack of sleep and exercise and an overall unhealthy lifestyle, I've come to wonder...

What do I need to be healthy for, apart from work?

My relationship is in pieces. My social life has shrivelled. I'm not motivated enough to write or try new things. Even book-related events no longer interest me.

At the KL Alternative Bookfest, my mood was ruined by the roadblocks and lingering illness that I didn't enjoy the atmosphere. Poor Ted Mahsun, he bore the brunt of it.

"What?" he asked, rooting me on the spot as I turned to leave, perplexed that all I did was give him a 'hi'. "I only get a 'hi'?"

"Everybody gets a 'hi'," I said reflexively. At that point, it was true. Physically I felt like shit and I couldn't stay there any longer. And I couldn't forget what happened several years ago when I wrote a certain article. I wasn't ready to reconnect.

On top of it all (among other things), I'm still grappling with what I've learnt something about myself early this year that pretty much explains:

Why I'm such a socially inept introvert. And why my responses in a social setting feel ... pre-programmed? Like I picked it up from a book.

Why I can eat, do and enjoy the same things over and over and over again - until boredom finally sets in.

Why I don't mind or prefer to be alone most of the time.

Why I tend to get thrown off by unexpected changes in my daily routines.

Why I generally find animals more appealing than people - and why I hate crowds.

Why I communicate better in writing than oral on-the-fly presentations (where I trip over my ideas and words).

Why I can go on and on about certain topics in a lecturing tone, ignoring the level of interest of other people, making me look like an arrogant schmuck with zero EQ (so I'm told).

Why I can tunnel deep into a topic or subject and soak up whatever I can about it (Javascript, HTML, CSS, prongramming languages) - and totally ignore stuff I'm not interested in (like math and RPG programming).

(Probably) why I am such a Chinese New Year hamper of neuroses: fear of heights, fear of dirt, and so on.

And I spent over RM200 and waited three weeks for two books that would enlighten me on this to arrive. Think I only needed one. But the books can wait.

Right now, I'm in the middle of fixing some of those bad habits that keep making me sick, so I've put a lot of recreational reading and writing on hold. I don't even see the point of writing all this down.

Maybe I'm just good at forgetting what pains me.

But perhaps I shouldn't forget.

Maybe it's because I keep forgetting that the same hurt keeps recurring, like my throat and sinus infections.

To keep all of that at bay, some things will need to change.

Book Marks: Amir's Spine, Rahnaward Zaryab's Memories

The authors and their stories that will be appearing in the upcoming Fixi Novo Cyberpunk anthology have been announced. I believe the release date is around June 2015. Cor, several of the titles sound borderline Fifty Shades.

Speaking of Fixi, here's what the founder wrote for the 2015 London Book Fair. He doesn't hold back, right from the beginning:

I was mooching around Instagram recently and found that the hashtag for my company #BukuFixi was used on more than 14,000 posts. I was shocked–shocked!–to find this was just 4,000 fewer than #PenguinBooks and certainly more than, say #RandomHouse, which had 10,000. But we’re a small Malaysian company without even an office.

And here he is, providing an overview of the Malay fiction market, which...

...is dominated by the romance genre and 50,000 in sales is considered a bestseller. Among the blockbusters of the past decade are My Husband Is a Religious Teacher, My Husband Is Mr Perfect 10, My Husband Is the Sweetest and My Husband Is a Limited Edition.

Notice that he changed a few things for the benefit of a non-Malay-speaking audience. So humble, so helpful.

---

RIP Tsuen-hsuin "T.H." Tsien, considered the most influential Chinese librarian in America.

From the Chicago Tribune:

Mr. Tsien, former curator of the Far Eastern Library of the University of Chicago, is also credited with training generations of students for East Asian libraries around the nation. Former students of his went on to head the East Asian libraries at Harvard and Princeton, as well as become senior members of the Library of Congress.

The author of several books and more than 100 articles, he retired in 1978 and was the curator emeritus of the East Asian Collection of the Joseph Regenstein Library and professor emeritus of Far Eastern Languages and Civilizations (now East Asian Languages and Civilizations) at the University of Chicago.

---

An Afghan novelist "locks himself up for weeks at a time, lost in bottles of smuggled vodka and old memories of Kabul, a capital city long transformed by war and money."

Because...

...after he became the standard-bearer for Afghan literature, Mr. [Rahnaward] Zaryab was forced to watch as Kabul, the muse he idealized as a city of music and chivalry in most of his 17 books, fell into rubble and chaos.

...Little of a readership culture remains these days, even in Kabul. Bookshops are saturated with bootleg copies of Iranian books. Local authors make no money from publishing their work. In return for a manuscript, Mr. Zaryab gets a number of copies from the publisher to distribute to friends.

---

The estate of Nazi propaganda minister Joseph Goebbels is suing publisher (Penguin?) Random House...

...over the book Goebbels, by Peter Longerich, professor of modern German history at Royal Holloway, University of London.

Longerich, an authority on the Holocaust and Nazi era Germany, drew extensively on Goebbels' diaries in his biography, which was published in Germany in 2010.

...Rainer Dresen, general counsel of Random House Germany, told the Guardian that an important principle was at stake. "We are convinced that no money should go to a war criminal," he said.

---

Paula Hawkins, author of The Girl On The Train, talks about the book and her new-found fame.

Well, obviously my name is known now, but I don’t think people generally tend to recognize authors very much. People like J.K. Rowling maybe, Gillian Flynn might be recognized, but I reckon she could walk by me on the street and I wouldn't know who she was. So I'm not sure it’s that kind of fame. I suppose when I realized it was doing really well in the States, that was terrifying because of the number of people you’re talking about because it's such a big place, you’re suddenly talking millions. That's probably the moment when I thought, "Oh God, this is sort of scary now."

The Gillian Flynn mention is interesting, since Hawkins's book has been called "the new Gone Girl".

---

Never knew there were several levels in how one reads a book. That blog post also cited American philosopher, educator and author Mortimer Adler and his book, How to Read a Book (of course), which identified four levels of reading: elementary, inspectional, analytical and syntopical.

If you're reading for entertainment or information, you're going to read a lot differently (and likely different material) than reading to increase understanding. While many people are proficient in reading for information and entertainment, few improve their ability to read for knowledge.

Before we can improve our reading skills, we need to understand the differences in the reading levels. They are thought of as levels because you can’t move to a higher level without a firm understanding of the previous one — they are cumulative.

Good to know, but can be hard to apply.

---

Philip Gwyn Jones says there's a "civil war" going on in the book industry for readers' attention.

Economically it will be the reader who is the prize, the territory to be captured, the Alsace-Lorraine or the Poland of the civil war. Winning the reader’s attention – and the natural monopolies of Google and Facebook will be far better at this than the publishers – then chopping that attention into tiny little morsels for never-ending re-sale and re-cycling seems, in a way that might even be beyond the imaginings of a Borges or a Ballard, likely to be the humming machinery at the heart of the 21-century book business.

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Publishers are at risk of becoming culturally irrelevant, a study claims. Meanwhile, in the US, it's said that there's a war (that word again) on diversity in reading material.

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The Arab Spring's best legacy: Egyptians are now reading once-banned books.

But the really controversial titles have come from the country's crop of small, independent publishers. Freed from the shackles of longtime dictator Hosni Mubarak's rule when he was ousted in 2011, the Sefsafa publishing house rushed out a host of daring material, including Basma Abdel Aziz's The Temptation of Absolute Power, whose critique of the system might have landed her in jail some years before.

Another publisher, Madarat Research and Publication, seized upon the power vacuum following Mubarak's toppling to print and distributed a nuanced take on the political theory of Hassan Al-Banna, the founder of the Muslim Brotherhood. Even the conservative Dar al-Shorouk, Egypt's largest privately owned publisher, produced a few critical takes on the previously untouchable former president, Gamal Abdel Nasser.

---

Marketing tools and strategies for indie writers were being pitched in the London Book Fair. Meanwhile, Gen-X authors in India talk about the trials of telling and selling their tales in the age of social media (try not to get distracted by the "Don't Miss" sidebar).

I've stopped following and commenting on the whole indie or self-publishing phenomenon, mainly because other people are, and I think independent and self-publishers have proven their point. The business model works - but only if you work at it.

MPH Warehouse Sale 2015

Happening from 27 April to 4 May at:

MPH Distributors @ Bangunan TH,
No 5, Jalan Bersatu,
Section 13/4, Petaling Jaya
Call 03-7958 1688 for directions

Hours: 8am to 6pm


The map to the venue is here. More details (and offers) can be found at the MPH Distributors' Facebook page.

Book Marks: Book Blogs, Passive Science, Etc.

Scott Pack "wrote a thing about book blogs and whether or not they actually sell any books." Not by themselves, apparently.

"I do think that a combination of factors can make a difference, and often a big difference," Pack writes. "If a book gets a couple of cracking reviews in the newspapers and book bloggers are chatting positively about it online and booksellers (don't forget the crucial role they play) are getting behind it then that can be sufficient critical mass to ensure a decent audience."

---

Is it time for scientists to stop writing in the passive voice? Short answer: Yup.
But why?

Among other things, the passive voice may make it more difficult to celebrate particular scientific accomplishments. When scientists fight for the passive voice, they’re not fighting for their right to write poorly. They think science should speak for itself. But in a time when climate change deniers blind themselves to hard data and vaccine conspiracy theorists blithely cover their ears to public health risks, it has never been more clear that science doesn’t speak for itself.

I've always found academic writing terribly textbook-y: staid, sleep-inducing and doesn't do the science and facts any favours. Some fields of science can be exciting, and increasingly relevant to our daily lives to the point where even non-scientists start to take note.

But when you let the "science speak for itself", it tends to put up barriers and warns laypeople off. In other words, the science becomes inaccessible. To get people, including scientists themselves, interested again, maybe it's time to reframe all those years of hard work in an accessible manner. Perhaps this will remind scientists why they got into this field in the first place.


Also:

• "Growing up I thought Filipinos weren't allowed to be in books": an author wonders if there are "really NO great children's texts from outside Britain and America".
• Suflan Shamsuddin, author of RESET: Rethinking the Malaysian Political Paradigm, has apparently passed on. Has the media picked this up yet? So far, the only portal that reported this was Raja Petra's blog. Also: RIP Nobel-winning German author Günter Grass and Uruguayan writer and journalist Eduardo Galeano.
• Malaysians, it's about how a new generation of female sci-fi writers is taking the genre by storm, not (just) Zen Cho's quote. Though some might argue that they've been doing their thing for years, away from the spotlight.
• The New Yorker's "Comma Queen" Mary Norris is interviewed at Salon about copyediting and her new book, Between You and Me.
• How Asperger's Syndrome drives this author's writing: "At the centre of a lot of it is word flow. The word flow never stops."
• A Q&A with William deBuys, author of The Last Unicorn: A Search for One of Earth’s Rarest Creatures.
• Amir Muhammad, father of Malaysian indie film and books? Since when?
• A survey suggests millennials prefer traditional books over e-books. Seems evident from the crowds at the 2015 KL Alternative Bookfest.

Fixi Buka Kedai, Yo

So, Fixi has a store. Hooray!

And it has an Apple store vibe to it.

Kedai Fixi at Jaya Shopping Centre, which is not Jaya One or Jaya 33

But, considering how big this indie book publisher has become, setting up a bricks-and-mortar presence sounds logical. Even Lejen Press, another indie publisher, has a store in Subang Jaya.

Which, according to Fixi's Amir Muhammad, kind of helped him get a lot for the shop in the fourth floor of Jaya Shopping Centre, near the landmark Digital Mall. "Jaya Shopping Centre originally offered a shoplot to Lejen Press, but Lejen said their shop in Subang Jaya was sufficient for the time being, so Fixi came in," said Amir.

He stressed at least once that Jaya Shopping Centre was not Jaya One or Jaya 33.

Some of the wares on sale at Kedai Fixi

Besides publications by Fixi, the store also retails stuff from Lejen Press, Dubook Press, Maple Comics and Moka Mocha Ink. The store was officially launched on Saturday, 11 April, though the atmosphere was anything but "official".

In an impromptu speech, Amir thanked the representatives of Jaya Shopping Centre and writers and staff of Fixi, including writers who "defected" to other publishing houses (it's okay, they can write for anybody).

Fixi author Nadia Khan (centre) with a couple of attendees of the event.
The guy on the right is Richard Wong, but other than organising events
for British Council KL, I'm not sure what else he does

Some of the writers who were there included newlyweds Nadia Khan (Kelabu, Gantung, Cerpen Nadia Khan) and Mamü Vies (Dog Pound), Anuar Shah (Pinjam, Pentas), Mim Jamil (Lari), Ridhwan Saidi (Cekik+Amerika, Brazil) and Muhammad Fatrim (Asrama, Patung).

Thanks also went to media people who supported Fixi and spread the word about it and its books, especially BFM Radio's bookmaven Umapagan Ampikaipakan and journalist and author Bissme S. I think Linda Tan Lingard from the Yusof Gajah Lingard Literary Agency was also there.

Fixi boss Amir Muhammad (picture on the right, third from foreground) is
flanked by by several authors: Mim Jamil (foreground), Anuar Shah and
Ridhwan Saidi (background) as he delivers his speech and thanks those
who made the day, the shop and Fixi possible.

ASTRO Awani covered the event (Kedai Fixi - "premis bergaya hipster"?) and spoke to Amir (of course). The segment has been YouTubed and posted on Fixi's Facebook page.

I found this bit interesting: "Actually, what surprised me is the response from not only readers but writers as well," said Amir in the video. We receive 20 to 30 manuscripts every month, mostly from new writers who never thought of writing a novel until they read novels from Fixi or similar publishers. So these books speak to them, telling them that they also have stories to share."

Part of the crowd that came for the launch. The gentleman on the
extreme right is the representative from Jaya Shopping Centre.

There's also a story about how one of the Fixi store's staff got a job there. I believe the word Amir used was "blackmail". The female staff, who's waiting for her SPM results, was working at a restaurant in the premises - until she saw the Fixi hoarding in front of the shoplot while it was under renovation.

"She quit her job on the same day," Amir marvelled, "and told me, 'I just resigned from my job; please give me a job.'" Of such stuff are indie publishing legends made of.

Several Fixi authors also signed copies of their latest books for buyers. To commemorate the launch of the Fixi store, those who bought books from it can take their receipts and claim a free "freezie" from the nearby Fresh Code juice and smoothie bar.

Though I got a signed copy of Brazil, I passed. Not my thing. And I had a mango juice from the juice bar.

Congrats, Fixi, for the launch of your first store. May it lead to even better things.


16/04/2015   The Star covered the launch and has a story on the new outlet.

Adventures In Bolognaise

Emboldened by the relative success of my attempts at making purple carrot soup and mushroom soup, I moved on to another challenge: pasta bolognaise.

So I'm a little late to the bandwagon.

Several meals of lamb bolognaise spaghetti at a nearby café sort of convinced me that hey, this is doable (not to mention the expense). But not with lamb. Not yet.

Thank goodness for the YSK meat mart nearby for this straight-up pork bolognaise I attempted one fine weekend.

First, season the mince. Salt (not a lot), pepper and mixed herbs by McCormick, and work it with the hands until they are all evenly distributed. These three seasonings should be okay for whatever four-legged animal you'd want, or even chicken.

Pork bolognaise cooking away, while the cooked pasta waits
impatiently; sorry, no pictures of the interim steps

Then, ball it up and smack it down into the bowl several times; this tip came from Mom, which I assume was primarily for meat balls, but it's quite satisfying to lay the smackdown on the mince anyway.

Heat some oil in a pan and drop the meat in. No fear of it clumping into a grotesque misshapen burger patty if you stir it often to break up any huge bits. If your meat is frozen (like mine), you might want to cook it just a wee bit longer, but not too long, because it's going to bubble along with the sauce.

Take it off the heat when thoroughly brown and plate it. Might be good also if you lined the plate with several paper towels to catch any fat that would otherwise pool at the bottom or be absorbed by the mince in the lower layers.

Now, the tomato-based sauce.

Toss in one yellow onion, chopped, and sauté until soft. Then add the aromatics: chopped garlic and shallots, and sauté for a few minutes. The kitchen should start smelling real good.

Then, in goes two chopped tomatoes. I didn't bother with skinning or removing the seeds, since they were small (should've bought two more at the market). Smoosh the tomatoes as they cook.

After a few minutes, in goes the stock or water, followed by two heaped tablespoons of Hunt's tomato paste. Stir and let it boil. When the sauce starts to bubble, dump the mince in, and stir. Let it boil a bit, then reduce to a simmer. Depending on how thick you want it, simmering time could take between 30 and 45 minutes. Stir the sauce from time to time.

With this, the number of pasta-serving places I tend to visit
went down by ... three quarters?

In the meantime, cook your pasta al dente. I made the mistake of making the pasta almost after I set the sauce to simmer, but since I was the one eating it...

When the sauce has reduced to your liking, take it off the heat, taste and adjust seasonings. Making it a habit of adding less salt helps. Heap your sauce over your pasta and serve.

It came out fine, because I didn't overdo the salt and continually tasted the sauce at almost every stage of its preparation. Some things to note, though:

• Probably too much minced pork for one serving. Stomach's not the near-bottomless pit it used to be. Should've also put it on a plate with several layers of paper towels after browning to absorb the excess fat.
• Used too much water, so the sauce took longer to simmer down. In the end, the bolognaise was wetter than usual and not very tomato-ey. And there's still a small bowl of leftover sauce in the kitchen.
• Pasta was too soft because I cooked it too early. Should've waited until the sauce was ready first.

This whole dish, sauce and all, took me about an hour and 15 minutes to prepare. Crazy! But worth it, I guess.

Since then, I've made this dish a couple more times, including a version where I blended the cooked sauce ingredients in a blender before bringing it up to a simmer and tossing the mince in. This version cooked a bit faster and yielded a thicker sauce, but didn't taste quite right after I allowed a lot of the meat juice and fat from the mince to drain on paper towels.

The third bolognaise followed the first, albeit with the addition of a little butter and cheese that was shaved from a block of mature cheddar that flew out of London - thanks, Melody! Don't ever do this with the individually packed "cheddar slices" - it won't be the same.

So ... if any of you restaurant owners are wondering why you don't see me around these days - not that you often do - wonder no more.

Sir Terry Pratchett (1948–2015)

Oh, bugger.

Author's photo (left) from Penguin UK; The Truth was among the
first - and, perhaps, among the best - of his books that I'd read

I first knew him and his works through my sister's copies of The Truth and Witches Abroad, years before I ventured into journalism (briefly) and publishing. Who knew I'd go into both?

"He will be missed" is an understatement.

...Oh dear L*rd, someone wrote this eulogy of sorts and it's awesome.

Book Marks: Being Opinionated, Fifty Shades Banned

John Scalzi thinks "you won't sell books if you have an opinion a reader doesn't like" is "terrible advice".

It’s terrible advice in part because it's simply not true — there are best selling writers in every genre who express opinions that outrage and annoy whole packs of people, and have since before they were best sellers, and yet they sell books nonetheless — and in part because it's reductive. It's an argument that posits that once a writer enters the stream of commerce, the most important thing about that writer's life is their ability to sell books. Everything else about that writers' life suddenly takes a back seat to that single commercial goal.

So what if a writer is or has written or said something that's "polarizing"? Big deal, Scalzi seems to suggest, and not just because he feels that writers are supposed to have something to say.

To write publicly is to be judged and to be criticized and to be polarizing. If one avoids speaking on public issues in social media only out fear of alienating readers, all one does is possibly delay such judgment. Judgment will happen for what you say and also what you don't say. Judgment will happen for what you write in your books and what people assume you meant when you wrote those words, regardless of your authorial intent. Judgment will happen based on who people think you are based on the fantasy version of you they have in their head, which is almost always more about their own fears and desires than anything that has to do with the actual person you are.

So you might as well say whatever the hell you like, if you like. If nothing else, then the fantasy versions of who you are might be closer to the person you actually are.

Word.

---

After much has been made about the movie, Fifty Shades of Grey - both the books and film - is now banned in Malaysia.

Note that it has been several years since the trilogy was released in the country, where dozens of households might have read or owned at least one volume. That's like closing the barn door after the horses have bolted, headed for the hills, grazed and sired three generations.


Also:

• H is for Hawk: A Q&A at National Geographic with Helen Macdonald, who also sat down with Salon for a tête-à-tête.
• The longlist for Bailey's (hic!) women's prize for fiction is out. It's a strong one, according to The Independent. The Bookseller has a bit more about the selection and notes that, among other things, half the books are published by Penguin Random House.
• A conversation with author Hanya Yanagihara and her editor Gerry Howard about author-editor relationships.
• Peter Hessler went on a book tour in China with his censor. It's just like you'd imagined it.
• If I get to read Cat Out of Hell I won't review it; after Ron Charles's take on it, who could do better?
• Jeffrey Archer accuses Bollywood of stealing his bestselling storylines ... which Bollywood tends to do on occasion.
• Kazuo Ishiguro on memory, censorship and why Proust is overrated.
• Bill Bryson's new book, The Road to Little Dribbling: More Notes from a Small Island, is coming soon.
• Mein Kampf to be reprinted in Germany for first time since World War II as an annotated historical document. Of course, not everybody's happy.

My Overseas Union (Coffee) Garden

first published in The Malay Mail Online, 24 February 2015


Last year, when makan kaki Melody pointed out that PJ Section 17's marquee café Butter+Beans was opening a chain in my neck of the woods (now you know where I live), such was my disbelief that I had to see it for myself.

Butter+Beans' new branch at Overseas Union Garden, saving my
fuel money for more coffee

I've been in and out of this steeped-to-the-roots Chinese neighbourhood for years and I never thought Third Wave coffee would arrive here before all my hair turned white.

But Butter+Beans isn't the only Western-style café nearby.

---

The first to open was Doors Café, an offshoot of Doors Music + Tapas in Phnom Penh, Cambodia. The weird murals of caffeinated three-eyed aliens and various doors of different colours lent more quirk to Doors, making it more of a hangout and a "chillax" joint.

I'm confident whatever they serve at Doors won't turn you into ... those

Melody and I returned for a peek after a huge dinner (elsewhere). Since I last visited, they've added lots of items on the menu: pastas, sandwiches, baked eggs... those kinds of things. Unfortunately, the kitchen closes at 6pm, so no dinners.

But the iced chocolate, with a scoop of chocolate ice cream, was still as good — and sweet — as the last time, and the coffee was just right.

Doors' all-day breakfast is particularly filling: puréed sweet potato (I think), pan-seared Russet potatoes with rosemary, two slices of toasted baguette, a pork sausage, two strips of bacon and some salad and sautéed mushrooms (no baked beans).

Several bar seats at the window now had headphones plugged into what look like prototype iPods, offering music in lieu of the food and beverages, but there's no indication of which unit plays what.

I picked one and switched it on according to the instructions and my ears were filled with Mandarin-language café music. In spite of the caffeine, I found myself getting sleepy.

It's enough to make me want to freelance and set up shop here.

---

The interior of Midsummer Night Café at Jalan Awan Hijau (same row as MyBurgerLab OUG) looks more like a schoolroom, with its desks and chairs of recycled and smoothed cream-hued wood. Seemed apt, considering the boss, Jon, was formerly a lecturer at a college. The chairs' thick seats are hollow, to house a magazine or book.

The interior of Midsummer Night Café

From what Jon said, what he used to teach has little to do with the décor. One wall was decorated with miniature versions of movie posters, most of which were of Hong Kong films. The selection is changed every couple of months.

Coasters, to prevent condensation from cold drinks staining the wood, are actually laminated screencaps from HK films, complete with lines from the depicted characters.

"Why tell people? It's fine as long as you're happy," goes Chow Yun-fat in An Autumn's Tale.

From its Facebook page, interior and overall feel, I thought this was more of a hangout for a Sinophone crowd.

When Jon started Midsummer Night, he was on the brink of quitting his day job and could, therefore, only open in the evenings on weekdays, hence the name. He heard the calling to do something for himself — and maybe other people — after teaching for years.

The menu features a small selection of beverages and several kinds of cake. Specials are written on a board near the counter. One item is called "Dream": frozen coffee cubes served with a pitcher of milk and gula melaka syrup.

The fine coffee and yummy iced chocolate at Doors Café (left); coasting
the afternoon away at Midsummer Night Café with Leslie Cheung and
some strong iced coffee

Another distinct feature was the lack of a voice like Pixie Lott's from the sound system, breathing lyrics about life, love and the universe. What patrons got — the day I was there, at least — was ambient sounds. Right now, it's rain with a bit of thunder, which does little to calm my nerves, jangled by my cold-brewed Colombian coffee with milk.

Four more glasses of lemon-flavoured water later, I feel much better but a bit out of place without a book or homework to occupy myself with. Maybe next time....

---

"Stop it," Melody chides, after I poke the bear-shaped bean bag (which I named Gilbert) for the umpteenth time while making what I thought were pitch-perfect bear grunts.

Don't feed the bear ... or poke him too much

Some days I prefer simple pleasures.

Then there's Butter+Beans' pastry selection.

We are back here again, weeks after our first couple of visits. Melody, a free-spirited freelancer who often works out of cafés — preferably with free wi-fi and conveniently placed power points — is smitten with her latest "office."

They even brought Food Foundry's famous mille feuilles here, on top of the salmon quiche, fig tart, the kaya and coconut danish (my favourite) and a selection of boulangerie loaves.

Finally, I thought, bona fide treats from a Western bakery and espresso-based coffee, all within walking distance.

So many choices, only one stomach. Oh, the agony.

For a while, the breads disappeared. "They didn't sell well," said the manager on duty. "So we stopped stocking them." But she also told me that the central bakery had shifted to bigger premises somewhere in Kuchai Lama, and we could place an order if we were hankering for a baguette.

Why here, of all places?

Yong, one of the partners who brought Butter+Beans to this part of KL, felt it was time for the Third Wave in coffee to arrive in this neighbourhood (ditto, Yong). "We didn't know about Doors when we picked this spot," he said.

Speaking to Melody, Ken, the other partner, divulged a need to do something more fulfilling than his high-flying job in the financial sector. He used the term "humanist", which delighted Melody no end.

And few things are more humanistic than caffeinating, feeding and bringing people together under one roof — preferably with free wi-fi and music.

---

Doors Café KL

No 51, Jalan Hujan,
Overseas Union Garden,
58200 Kuala Lumpur

Non-halal

Mon–Wed, Sun: 10am–10pm
Fri–Sat: 10am–12am

Closed on Thursdays

+603 7972 2779

doorscafe.kl@gmail.com

Facebook page

Midsummer Night Café

36A, Jalan Awan Hijau,
Overseas Union Garden,
58200 Kuala Lumpur

Tue–Fri: 7pm–12am
Sat–Sun: 3pm–12am

Closed on Mondays

+603 7971 2345

Facebook page

Butter+Beans @ OUG

No 53, Jalan Hujan Rahmat 3
Taman Overseas Union
58200 Kuala Lumpur

Now the site of Chaplang Kafe

Some Feathers In My (Mushroom) Cap

At every Western cuisine outfit I patronise, mushroom soup is often a go-to thing, especially if it's my first time there and if it's available.

So it's only a matter of time before I made my own Western-style mushroom soup.

Main ingredients for mushroom soup

What kept me back was my paranoia of mushrooms. These look dirty - how do you clean them? Do you even need to? Should I remove the stems? These look like a lot - should I use them all? What if the factory accidentally slipped in a poisonous one?

I know, silly me. But to me, these were valid concerns.

While mulling a method to help me shop for groceries better (like recipe cards), I decided to do a mental one for the day I tackle my favourite appetiser. Once I do mushrooms, I might end up putting it into every other thing I cook: Stir-fries, pasta sauces, sandwiches, curries...

Earlier, the mushrooms filled about half the pot

Right, the ingredients. Brown button mushrooms (200g), some Portobello mushrooms, shallots, garlic, mixed herbs and 500ml of pre-packed liquid vegetable stock. This recipe is loosely based on this one.

Prepping the mushrooms was a bit tricky. Several recipes I referred to don't mention washing the 'shrooms first, but one said to remove the stems from Portobellos (which can be woody and tough, I reckon). So I just showered them with water. Rubbing a brown mushroom cap caused the brown to come off, so I stopped.

ROILING HELLBROTH; note the clean stovetops and the saved
mushrooms, chopped (should've saved more)

When the pile of sliced mushrooms got uncomfortably big, I saved the last three Portobello for later. I used these instead of shiitake for the extra flavour and meatiness, but as I learnt later, it's fine for them all to go into the pot - after the aromatics (chopped shallots and garlic) were tossed in and sautéed with a little oil.

Watching Jamie Oliver cook mushrooms, I learnt that the fungi are like sponges that release their own water into the pot, while absorbing other flavours you throw in. And these 'shrooms release a lot of water. As I stirred, the huge pile shrank by at least half, while a puddle of liquid slowly pooled at the bottom of the pot.

I wasn't sure if I should save it all, so I took the pot off the heat and poured put most of it in a bowl; the rest went into the sink, which, in hindsight, was not a good idea.

Bubbly blended fungal ambrosia, peppered with black pepper

Then the pot went back onto the flames. Several minutes is all is needed, then the veggie stock went in. As it started to boil, I tasted the mushroom water.

Mm-mmm, good.

So back into the pot it went, along with a bit of salt, pepper and mixed herbs. And- uh oh, maybe 500ml of vegetable stock was a bit too much. But getting some of it to boil away would take too long. So I killed the heat and waited for it to cool before blending it up.

Oh yes, save a bit of mushroom to chop up for texture.

Almost like how they do it in restaurants

I made a similar mistake with the "ancient carrot" soup: to get as much soup out of the receptacle, I used water, which went back into the pot for a final boil and a swirl of milk - no cream on hand, and I thought with extra mushrooms, why bother?

Yes, the soup was a bit salty on top of being slightly watery - no cream. Perhaps a future version would also benefit from it, plus more mushrooms and less water.

But it is still good, and it was a huge bowl. But at RM18++ for all those mushrooms and almost RM10 for the veggie stock, the cost of raw ingredients is a bit steep.

Still, I've made something with mushrooms. I can see myself doing this again.

The remaining Portobellos went into a (yummy) mushroom pasta dish

As for the remaining Portobellos, they ended up in a yummy home-made mushroom pasta dish the next day. They're not cheap, okay?

...Yes, this is starting to look like a cooking blog. Maybe it's because I find cooking therapeutic - at the moment. Glad the title still applies, though. (Books? No. Maybe. Later. Kitchen? Yes.)

Book Marks: Watchdog, Books On Fire, And Apa Lagi Mau?

So this online translation service got the attention of Victoria Strauss at Writer Beware and they don't like it. The quality of some sample translations as well as the language in the replies Strauss received to her queries ("...your 'watchdog' is the more stupid thing I have ever seen in my life. Go away you and your dog.") should've been a huge red flag.

Start-up or not, when you launch a translation agency, your people should already be sufficiently competent in the original language (Spanish, from the looks of it) and the language to be translated into. People expect a certain degree of quality in your work almost as soon as you open up shop. The market will not allow you to grow into your role with time.

But going after Strauss because she had reservations about their translation service? Talk about barking up the wrong tree.

---

"Apa lagi yang JAWI mau?" asks Azrul Mohd Khalib, after hearing that the Federal Territories religious department is seeking an appeal against a court ruling that says its arrest of a bookstore manager was unlawful.

A brief recap: Borders bookstore manager Nik Raina was detained by religious officials for selling the Malay-language edition of Irshad Manji's Allah, Liberty and Love - which was not banned (I think) until several weeks later.

But it seems that ban was eventually set aside after the Court of Appeal ruled that "a ban on the Bahasa Malaysia translation was illogical" since the English version was being sold. Also, she is not the owner of the store and has no control over what goes on the shelves. Borders does, but JAWI can't charge it under syariah law.

It's not just Azrul; many here are probably wondering why as well. "After all," he writes, "not only is the right to be protected from retrospective criminal law a fundamental right guaranteed under Article 7 of the Federal Constitution, it is also a basic understanding of justice that you cannot be charged for an offence that was not yet deemed an offence at that point of time."

• RIP Colleen McCullough, author of The Thorn Birds.
• The anti-vaccine children's book, Melanie's Marvelous Measles, gets trolled on Amazon, like it should be. This book came into the spotlight after the Disneyland measles outbreak, which has been blamed on the anti-vaccine movement.
• From the Penang Monthly magazine: Gareth Richards of GerakBudaya PG, "the bookman who embraced Penang"; and Cheeming Boey says there's "no such thing as failure" and "even when I failed – I tried to do well."
• Publishers want all books to be GST-exempt to avoid confusion over the current method of categorising GST-taxable books.
• Reclusive author Harper Lee is releasing her first novel, possibly a sequel to To Kill a Mockingbird - and she reveals why.
• Seems Laura Ingalls Wilder's autobiography, Pioneer Girl, is a big hit in the States.
• Almost as bad as the beheadings: ISIS raids Central Library of Mosul and takes 2,000 books they say are not in line with their values. The confiscated books might be burnt, and they're not stopping at immolating only inanimate objects. Heinrich Heine (1797-1856) said this: "Where books are burned, in the end people will be burned too."

Ancient Carrot Soup

It never occurred to me to revisit my recipe for carrot and potato soup until I spotted something at the Cold Storage in the "new" Jaya Shopping Centre.

Purple carrots.

Lead "actors": potatoes and purple carrots

Oh, how novel, you might say. But I remember reading from somewhere that carrots come in several colours, like corn and rice, and was apparently what the ancients used to eat. And it seems that the lobak ori were mostly purple ones, and the modern orange carrots are mutants, widely cultivated for economic reasons.

The colour of purple carrots indicates its anthocyanin content. Reputed to be a powerful antioxidant, anthocyanins are also found in a variety of food, such as purple corn, blackberries, eggplant peel, Concord grapes, black rice and black glutinous rice. However, the actual contributions of food-based anthocyanins to one's health haven't been concretely substantiated.

Veggies getting tossed with the aromatics before the main event

But, mmm, purple carrots. And a purple carrot soup makes an interesting talking point, even if the nutritional value is hyped up.

Three small potatoes, three small purple carrots (not expensive), shallots, garlic, mixed herbs and the usual seasoning, plus a little pre-packed vegetable stock (250ml; they ran out of bigger packages).

First, the sautéing of the aromatics. After which, the vegetables - peeled and diced - were added.

When the veggies were ready, I poured in the vegetable stock plus some water and brought the whole thing to a boil. After which, it simmered for about 10 or 15 minutes, during which I added black pepper, a bit of salt and the mixed herbs.

ROILING HELLBROTH (and yes, the stovetops need cleaning - done that)

Getting it to cool before the blending took longer. What you get is something that resembles black glutinous rice dessert, albeit a few shades lighter, due to the potatoes. The spuds also provide the starch to thicken it, so no need for cream, yogurt and the like.

The blended stuff goes back into the pot and heated up till it bubbles. Don't let it bubble for long; as soon as you see a few of those pop, stir and stir for a bit and take it off the heat. Taste and adjust the seasoning.

The soup, like Zhang Ziyi says in her Visa commercial, was a bit "too sahltee." I think the heat must've dulled the tastebuds; the saltiness was more evident when the soup cooled. Should I have tasted the stock first to check? Maybe.

I think the soup also needed more carrot, less potato, and a shorter cooking time. A few bits of raw purple carrot on top - plus some croutons or toasted baguette slices - wouldn't have been out of place, either.

Blended and brought to a boil: Carrot Soup of the Ancients

So yes, ancient purple carrots. I think they should be on supermarket shelves - and salad bowls - everywhere.