#TelstraFail – Season 2, Episode 2
In Episode 1 of Season 2, I signed up for a new Telstra service because of my burgeoning need for more livestreaming data.
Since then, my connection has dropped out mid-stream each time I’ve connected to the Netgear Nighthawk M1 modem that comes with it. In the Live Asian Kitchen preceding this one, I wanted to see if it was the sim card that was playing up, by using it in a different modem. No dropouts, which ruled out the sim card.
In Episode 2, I wanted to be sure it wasn’t a Telstra network issue, the fix for which had coincided with the sim card switch. So I switched the sim card back into the Netgear Nighthawk M1.
Big mistake.
I ended up with a 7-part Live Asian Kitchen, which means my connection dropped out 6 times over the course of 2 hours.
Laksa Paste
INGREDIENTS:
- 250g fried shallots
- 3 Tbsps galangal powder
- ¼ cup belacan granules
- 1 Tbsp turmeric powder
- 250g dried shrimp, soaked and minced
- 3 cups chilli paste from soaked and pureed big chillies
- 125g minced lemongrass
- 1 ¼ cups sugar
- 1 ¾ cups chicken powder
- ⅔ cup minced garlic
- 1L water
- 900ml oil
METHOD:
- Mix all the ingredients into a paste, except the oil.
- Add oil, then saute for 15 minutes.
- Remove from heat and store refrigerated for 6 weeks or in freezer for up to 6 months.
- To use, reconstitute 1 cup laksa paste with 1 ½ L water or stock and 500-600ml coconut cream. Bring to a simmer, remove from heat then pour over separately poached noodles and garnishes.
Rendang Paste
INGREDIENTS:
- 400g fried shallots
- 250 meat or rendang curry powder
- 5 Tbsps chicken powder
- 5 Tbsps sugar
- 5 Tbsps minced garlic
- 200g minced lemongrass
- 160ml soya sauce
- 1 Tbsp hot chilli powder
- 200ml sugar
- 800ml water
- 500ml oil
METHOD:
- Combine all ingredients except oil, to make a paste.
- Heat oil in saucepan, then add curry paste ingredients. Saute until oil separates and remove from heat.
- Paste will keep in refrigerator for up to 6 weeks and in freezer for up to 6 months.
- To make 1kg beef rendang, use ⅕ portion of this paste with 1kg diced beef; simmer with 200ml coconut cream and 800ml water. Cook until meat is tender and of a semi-dry consistency, adding more liquid along the way if required.
