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.

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"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.

Currying Flavours With Egg And Bacon

I am fond of curries, even those that don't necessarily qualify as such by Malaysian standards.

Some of my favourite dishes are the curry rices some tai chow restaurants prepare, which are more like the Japanese curry rice that I'm also fond of. But sadly, very few places that sell this dish are nearby; the nearest one closed shop weeks ago.

Curry pasta sounds like a poor choice in comparison.

It's a bit more involved than my sunshine pasta, in that I use more herbs and spices and add some bacon and a poached egg for good measure. Non-spaghetti-type pastas like fusilli, shells and penne work better with this, but I'm not laying down laws here. Use whatever you like.

Curry sauce fusilli with bacon and poached egg; the bit of yolk is what
remained of a botched poach - let's not speak of it again

For better results, I'd mix a little grated ginger, grated garlic and grated shallots with the curry powder, a bit of salt and water while the pasta cooks (in salted water) - but you can do without the wet spices in a hurry, like when you're so hungry it feels like you're about to give birth to a chestburster.

Then again, there's the bacon and poached egg. You fry the former in oil (or without, and let the fat render for use later, though this is pointless if you're not using a whole lot of bacon) and put it on a dish with a paper towel to catch the excess grease. I could write a whole post on the latter, which I won't because HUNGRY, yo.

Just poach the egg, fish it out of the water and put it on another dish lined with a paper towel to soak up the excess water. If the poached egg still has some water in the pockets of cooked white, it'll seep into the pasta and dilute the curry.

Once the bacon's done, you use the fat left behind to fry up the curry paste. I didn't bother with the oil-separating thingy, so I waited until the paste is fragrant before I tipped the pasta in.

Few things approach the sanctity of liquid ambrosia than the
fluid yolk of a poached egg

Stir to coat, adding a little water if necessary. Add a tablespoon or two of yogurt to cream up the sauce, mix well and plate. Push the pasta up into a pile or make a nest of sorts where the poached egg goes, then sprinkle with bacon bits and serve.

...This happened late last year. But what the heck.

Book Marks: Copyright Fight And Stuff

The author of Malay-language novel Aku Bohsia is reportedly suing a film production firm for allegedly plagiarising the novel for the film Bohsia: Jangan Pilih Jalan Hitam. I was surprised this suit was filed. Because:

[...63-year-old Elias Idris] said he wrote the novel in 1995 using the pseudonym, Anne Natasha Nita, and obtained a copyright on it.

As I understand it, the term bohsia (literally, Hokkien for "no sound" or "voiceless") is usually synonymous with "slut", one that tends to hang out with gangs or prostitutes herself.

So ... yeah ...

Also:

• Spirits Abroad (Fixi Novo, 2014) by Zen Cho won the Crawford Award (for first fantasy book) in the United States. Cho's book shared the award (full name: the William L. Crawford Fantasy Award) with The Angel of Losses by Stephanie Feldman (Ecco, 2014). Congrats!
• From the Penang Monthly magazine, "The new wave of Malaysian Fixi-on" by Marco Ferrarese. I had no idea this publication existed. Also in the current issue (January 2015), a profile of Ismail Gareth Richards, who runs the GerakBudaya Penang bookshop.
• "Being critical of made-in-Malaysia books is all about being supportive." Daphne Lee returns to The Star in a new column on local books.
• So you think you know Chaucer, do you? Paul Strohm's The Poet's Tale: 1386 and the Road to Canterbury tries to uncover more about the author of The Canterbury Tales.
• Is this the world's first gardening manual? I'm not really sure. Some of the gardening advice is just plain weird, hucksterish, even.
• A load of malarkey (come on, who could resist?): How "The Boy Who Came Back From Heaven" came to be.
• Fifteen words that actually came from literature. Turns out the term "unfriend" is a lot older than thought.
• Scopes trained at apparent half-truths in the novel American Sniper.
• Why Indian author Perumal Murugan quit writing: the furore over the translated edition of controversial novel Madhorubhagan.
• When Oxford University Press issued a an advisory on the inclusion of pigs and pig-related things in children's books, people naturally had stuff to say, including Ron Charles. OUP has since clarified its stand, saying that it does not ban porcine material from its books but does provide "guidance to authors on a range of areas that might cause offence in specific markets. This does, amongst other things, include advice around the use of images of pigs."
• Why John Murphy's grandfather translated Hitler's Mein Kampf. The story of "the first unabridged version in English, which was eventually published in London in 1939 - is an intriguing one. It involves worries about copyright, sneaking back into Nazi Germany to rescue manuscripts and a Soviet spy."
• When it's time to let go of a book, how to decide what stays and what goes?

Book Marks: The Late, Late Year-End Wrap-Up

The local social media scene was briefly set alight (as usual) when news of a wild boar in halls of the MMU Cyberjaya library emerged. The creature was said to have wandered out of the wilderness bordering the township and ended up in the library, where it was eventually subdued and carried off. A news portal had a great headline for the story, which was proven real. The fate of the boar isn't known, but things don't look good for it.


Plus:

• The religious raid and book seizure at Borders, over the Malay translation of Allah, Liberty and Love, was ruled illegal by Court of Appeal at the end of last year. Even more recently, the government failed to keep the ban on the Malay translation of Irshad Manji's Allah, Liberty and Love, published by ZI Publications.
• Malaysian National Laureate Datuk Abdullah Hussain (1920-2014), passed on at the end of last year. Sad news.
• Zen Cho, author of the anthology Spirits Abroad (Fixi, 2014), is interviewed by Daphne Lee on writing, SFF, Western vs Malaysian publishing and more.
• "Making Malaysia’s literary capital work": A Q&A with the curator of the 2014 George Town Literary Festival.
• A well-travelled food historian studying urban food culture in the Asia-Pacific is starting a new blog (h/t Robyn Eckhardt). Should be worth following as it fills up.
• Kareem Abdul-Jabbar’s first novel, Mycroft Holmes, written with screenwriter and producer Anna Waterhouse, will be published in fall by Titan Books. It stars Sherlock Holmes' brainy older brother.
• UK bookselling chain Waterstones noted that sales of Amazon's Kindle ebook reader had "disappeared" after seeing higher demand for physical books. The resurgence in demand for print was also credited to Waterstones's refurbishment of some of its shops and giving managers more control over their stores to cater to local tastes.
• Annie Proulx regrets writing Brokeback Mountain because it seems many readers wanted Jack and Ennis together - which wasn't what she had in mind. Well, if this back ain't broke, don't fix it.
• The sad fate of a best-selling young novelist, who died alone in a house along a windswept Irish coast.
• Mark Zuckerberg starts a book club and its first book, The End of Power by Moisés Naím, sold out on Amazon.

Book Marks: #GTLF2014, Battle Diary, And E-Book Fatigue

Writing chose us, say author Susan Barker and poet Sudeep Sen. A lyrical piece on the recently concluded 2014 George Town Literary Festival. The writer who gave us the above also wrote about how writers Sudhir Thomas Vadaketh, Marco Ferrarese and Shivani Sivagurunathan create a sense of place in their works during the Festival.

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Publishers told Chantelle Taylor no one wanted a war story by a woman and asked her to sex it up with romance. Good thing she didn't listen. Despite other publishers' - ahem - misgivings, Taylor's battle diary was well received.

Also in the annals of "publishers who don't know what works and what doesn't", Amazon rejected a book for containing too many hyphenated words, only to put it back on sale later.

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Data from Kobo reveals readers couldn't finish some e-books. According to The Guardian, "The Goldfinch may have won Donna Tartt the Pulitzer, praised by judges as a novel which 'stimulates the mind and touches the heart', but the acclaimed title's 800-odd pages appear to have intimidated British readers, with less than half of those who downloaded it from e-bookseller Kobo making it to the end."

Proofreading a 250-plus page e-book on-screen hard work. I can't imagine going through something almost as thick as The Kindly Ones or James Clavell's brick-thick novels.


Also:

• RIP Shirley Hew, veteran Singaporean publisher. The executive director of Straits Times Press was credited with discovering award-winning writers Suchen Christine Lim and Colin Cheong.
• The Japanese version of Lat's Kampung Boy won second place in Japan's Gaiman Award for the overseas comic category. Yay, Datuk Lat! Omedeto gozaimasu!
• They're expensive to produce and harder to sell. So, is there still a point in publishing academic books?
• Publishers talk about the hits and misses of 2014. Andrew Franklin of Profile Books deviated a little to tell us he was "most proud NOT to have published" Girl Online - and "most ashamed for my fellow publishers for signing up."
• A new book reveals that Beijing's claims to the South China Sea are a recent invention. Ooh, won't this raise a few hackles in the mainland.
• Why we should write in books: the case for marginalia. The points in that article are interesting and kind of valid, but I don't have any compelling reason to start scribbling in books - especially those priced over RM15 and above.
• Someone wrote some thoughts to The Malay Mail Online about "why many Malaysians still cannot converse in English". One Tweeter (can't remember who) noted the irony.
• The future of books and bookstores looks bright to James Daunt, chief executive of Waterstones. I think Daunt sounds a bit optimistic in this article, but if he feels this way....
• When I first got into blogging, I came across quite a few good blogs, and Michael Ooi's was one of them. Glad to see it again (H/T Suanie), and glad to see him keeping it real after all these years. And I can relate to this.