I have become an avid twitterati lately and not only did I find Fooderati Arabia who welcomed me to their bossoms but bonded with other foodies who, like me, just won't shut up when it comes to food.

So it started as a "here's what I'm having for dinner" into "here's my version of your dinner" to "send me the recipe and let me have a go at it".  And the latest line from last night was "who's cooking it next?". A full day banter of which version looks tastier ended up as an encouragement/challenge to give it a try.

This is similar to our local dish called "giniling", which is silly really, I don't know why we do that. Giniling in English is ground, so, it's practically just translating the name of the main ingredient. Sounds like Pizza Pie and the recent shop I saw in Abu Dhabi, Panaderia Bakery.

So anywho, going back to triple C, although I've been cooking giniling for so long, never been tempted to cook CCC until I saw the photos posted by my twitter buddies. Something about remembering my dad coming from overseas duties with the GI Joe's, bringing home canned Chili Con Carne and us trying it but not really liking it much made me think, "maybe I'll like it this time". Maybe if I cook it from scratch and not try a canned version it'll taste way better because those twitter photos definitely look a million times upgrade from the canned ones I tasted moons ago?

And boy oh boy, am I am glad for that twitter banter. I think I just added another dish to my ever growing list of comfort food.

Here are just some of the photos I have taken before hubby and I tucked in. By the time we finished, we have sauce on our chins and have a hard to wipe grin. I gave myself a pat on the back as well as a little pat on my tummy, it was working overtime.

What did I do differently? I sauteed the quartered mushrooms in butter before adding them to the pot. I used chili flakes, chili powder and served it with sliced fresh chili's on the side,,, hubby love 'em deadly chilis. I added bouquet garni in the pot. And I also added a tiny dash of sugar while I was browning the meat. Sugar is actually my enhancer ever since... I have never used MSG in my life. A chinese pal thought me the beauty of sugar in the beginning of almost every cooking process.

Murphy's law, we always, always, always ran out of cooking gas either on the night before the weekend of the first day of weekend. Friday here means no delivery of anything whatsoever. Which also means I will have to be creative and resourceful for a whole day.

Decided to go and use the electric grill. I marinated the meat overnight with my special marinade.

I also baste the meat every five minutes with an equal mixture of plum sauce and banana sauce. Amazeballs!

Slice these babies in strips and make a soya and lemon sauce. Add tabasco to your dip and you're pretty much good to go!

Enjoy!