Anyway, I didn't think we should run out and buy one since rice can be cooked on the stove. I used the rice cooker pot.

This post contains the steps to cooking rice for Hubby, who likes to have things all written down, filed and cataloged

Currently we are using Thai Scented Long Grain rice which we buy from Chong Lei in a 40 lb sack. It looks and taste really good, believe me (nope, not being paid to advertise by the producers).

1. First, I usually rinse out the rice and let it drain while the water boils in the rice pot. I used to use the stainless steel sauce pan but I opted to use the rice pot then I could use the sauce pan for something else, like soup.
2. Bring the water to a boil and add in the rice. Put it on low to medium heat (for our stove, '5') for 10 mins.
3. After that, I usually like to fluff the rice with a chopstick and leave it on low for another 10 mins.
4. We are done!

Well, I came to this website, "thaigreencurryrecipe.com" which had listed 5 green curry recipes, one of them being the one I was looking for. Hmmm ... I had already seen this recipe being listed on another website, "foodreference.com'. Don't know where it originated from but it seems easy enough (meaning I had like, 90% of the ingredients).

Basically, like all curries, there is the usual:

1 onion (big, medium or small? I went for medium)
3 garlic cloves (no problem here)
6 small hot green chilli deseeded and sliced (for extra extra hot, I threw in more than was required, we are gonna be smoking for lunch - seeds included)
5 cm fresh ginger scraped and sliced (this was a problem ... 5 cm??? well, if I had a really fat ginger, how would that be measured??? anyway, to your discretion, don't want to have a ginger curry paste now, would we? I decided to go with a 2 by 4)
1 tsp ground white pepper
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground tumeric
1 tsp shrimp paste (aka belacan. I had a chunk of belacan which I believe is a few years old .... and it has become quite hard to break up so I don't know if I want to break a small piece off, roast it and pound it to powder ... hmmm ... was planning to use the Sambal Belachan Powder by Singlong which had red chilli included ... let's be a bit more industrious and try the belacan)
1 tbsp fish sauce
1 stalk of lemon grass peeled and sliced thinly (I sliced up the bottom part and smashed the top half to add to the curry and just in case there wasn't enough, I added another stalk)

Blend the above ingredients together. I added in a little bit of coconut milk to help with the blending.

1 tbsp of peanut oil
400ml coconut milk
1 tbsp fresh coriander chopped (this is confusing ... I just did a search for fresh coriander and some funny things popped up ... well, in Wikipedia, 'Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as Chinese parsley or, particularly in the Americas, cilantro'. Surprisingly, some people think that they are different, or aren't they?)

Instructions weren't clear and arrangement of items were not right. You have to actually read the whole recipe and reconstruct it. Originally, fish, chopped coriander, coconut milk and peanut oil were placed under the spice paste heading and one would think, "why would I blend the fish along with the others??" I very nearly emptied all my coconut milk into it.

The next instructions were:

1. Put the oil in a wok and heat well. Add the spice paste and stir fry for a few seconds to release the aromas. Add the thick portion from the top of the coconut milk, stir well and boil to thicken a little.

2. Add the fish and turn the pieces over in the sauce until they are well coated. Reheat (reheat??? hasn't it been on the fire still?) to simmering point and cook until they start to become opaque for about two minutes.

4. Add the remaining coconut milk (seems like quite a lot) and chopped coriander and continue cooking until the fish is ready. Serve topped with Thai basil plus the halved limes and fragrant Thai rice or noodles.

Am now frying the blended ingredients in the wok. Hmmm ... smells good. I also put in the smashed top half of the lemon grass. It tastes hot!

I added in more fish sauce according to my taste at the end.

To Serve:
• sprigs of Thai basil
• 2 limes, quartered
• fragrant Thai rice or noodles

I didn't have any Thai basil or limes so had none of that.

Wow! This will definitely cause changes in people's wardrobe. No doubt wearing black does give you a slimming effect but would you want to accentuate and produce wrinkles where there aren't any? I was just talking with Hubby yesterday about skin colour contrasts. He is fair and I am hmmm ... more on the tanned side. Trying to touch up our photos would be a pain as to lighten it would cause him to look pale and to darken it would be to cause me look darker. Yeah, true, there are other ways but I am just highlighting one of them.

So now, wearing black is a no no for those with a darker skin colour unless as the authors say,"opt for one with a low neckline, or add a colorful necklace." And how did this topic become a shocking discovery? Hasn't it been in practice for a long time and haven't people actually noticed how they look in a black sheathe from neck to toe? Maybe they have realised it but it is as fashion dictates. Fashion has dictated what a lot of people wear. Some people never go out without consulting a friend (who is believed to have better fashion sense) or a fashion consultant.

I believe we all do have our own sense of colour. Back home in Malaysia, I have noticed Indians (most of them are quite dark in skin colour) wearing colours that you believe they shouldn't wear like bright orange or purple but then that's their colour sense. We may think it looks awful but has it detracted from the way they look? Did the colour make them look ugly or old? When I was younger, my mum used to say I looked good in red, I didn't believe her but it turned out to be true, I feel good in red t-shirts and blouses nowadays. Believe it or not, with the colour skin I have, it does give me a lighter and brighter look. My younger brother who is very very dark also looks good in colours that you would say is bad for him. So what do you say?

A few days later, I tried it out.  I followed the recipe showed. I wasn't too sure about the amount of water though so added a bit more to mine. Wow, the rice came out really well, not mashed up.  I didn't cut up the imitation crab, just microwaved them for a bit. I used two seaweed wraps cut into 2 and had four rolls. I learned a really good thing from this video "How to Make a California Roll" with Sushi Chef Lin. He had wrapped up his bamboo mat with cling wrap so no messy bamboo mats to clean now

So here are the California Rolls!