..VOYAGE ECHOES (minus WIND)

I want to show you a photo I took on one of the pretty beaches on Langkawi island of Malaysia that I took recently. I was on the island with the rest of my family & some relatives to celebrate my elder’s sister’s birthday in July 2008. I was in Langkawi Island back in 2006 & we stayed at the same resort in 2008 as we did back then.

Everything has not changed much except that the businesses on the island seem to be more vibrant with decorative lights switched on at night. Also, as in the above photo, there is more unique foliage growing on the beach. The tree was not there back in 2006. It is a long leafed type with plump branches, obviously suited for growth on sandy soil. The new tree accentuates the beach surroundings well, providing a pleasant view.

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At the China Visa application office in the OSK building, I saw one guy next to me with about a dozen passports & he was filling up about a dozen China visa applications. I was unsure about what I was doing so I asked him for some help since he looked more experienced in the matter. I can tell you that the queue at the counters were decently brief & the lady at the counter mentioned that I can pickup my visa after 3 or 4 days. It cost me about RM30 to make the visa.

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I am keen on tasting the Texas gulf shrimp created by Chef Mark Holley of Texas. Where did I find the recipe? I found it at www.GreatAmericanSeafoodCookOff.com. Chef Mark Holley is one of the five finalists of the 2008 Great American Seafood Cook-Off held recently in New Orleans. The dish does not look lighter in color than the other top 4 dishes in the cook off as well as the least messy looking. The large plump shrimp looks promising of tasty juices within a bite of it. Yes, I am in the mood for it.

How about the recipe? The recipe is available for download at the site for folks like me who would like to try cooking the dish themselves. The full description of the dish is Texas gulf shrimp over hominy cakes with heirloom tomato relish drizzled with prickly pear gastrique. Certainly a mouthful so I hope the recipe will provide an extraordinary explosion of flavors in the mouth. I reckon pear with seafood is quite an interesting composition, isn’t it?

I am a bit of a cook myself. Occasionally, I do my own cooking & cook up a fine dish or two at home. Also, the availability of large prawns in the home freezer will make trying to recreate the Texas gulf shrimp dish a pleasure. It is always good to use local & domestic seafood because of its freshness ensures better taste. Besides, you can buy local seafood cheaper than imported seafood. I would not use the tequila in the cooking but rather substitute it with apple vinegar for the slight tangy taste. Take a look at www.GreatAmericanSeafoodCookOff.com for more splendid seafood recipes & have your own cook off with friends. Also, you may want to vote for your favorite recipe as you will have a chance to win a free trip to New Orleans prize package!

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