food
From top left - Sweet potato rice, chicken with pumkin mesh & cabbage mushrooms, pork stew, black beans lotus roots soup
Beef spaghetti with pumkin tomato, read bean paste & ice cream, meatballs spaghetti, pumkin porridge
Salmon with mushrooms, seafood plate, chicken porridge, Thai green curry with Henry's Korean curry
Food is a pretty big part of our lives. Why not? Everyone needs to eat sometime. Moreover so when food is available 24 hours in every parts of Singapore. I'm not a picky eater, but I do crave for certain kinds of food sometimes. Especially food that grandma always cook. I guess I was brought up eating those stuff, so they kindda stuck on me. Since coming here, I have lots of opportunities to mess up the kitchen. So if you're wondering if I'm eating well, I can tell you that I've never been eating healthier! As I know what actually goes into my food. Ha.
Beef spaghetti with pumkin tomato, read bean paste & ice cream, meatballs spaghetti, pumkin porridge
Salmon with mushrooms, seafood plate, chicken porridge, Thai green curry with Henry's Korean curry
Food is a pretty big part of our lives. Why not? Everyone needs to eat sometime. Moreover so when food is available 24 hours in every parts of Singapore. I'm not a picky eater, but I do crave for certain kinds of food sometimes. Especially food that grandma always cook. I guess I was brought up eating those stuff, so they kindda stuck on me. Since coming here, I have lots of opportunities to mess up the kitchen. So if you're wondering if I'm eating well, I can tell you that I've never been eating healthier! As I know what actually goes into my food. Ha.
Henry (Korean housemate) and Adam (Aussie housemate) are actually the chiefs in the house. I wish I could learn some dishes from them sometime.
On the occasional boring weekends, I'll try to cook up some sinful Asian delights. So far they have all fared well. Not excellent, okie, me being perfectionst again... they are yummy.
Not all the attempts went smoothly of course. I do screw things up sometime.
So here's a blooper for you to laugh about:
I finally mastered the perfect handmade red bean paste and was hoping to make some riceballs (ah bo ling). Enthusiastically, I went to the Asian shop to buy some flour, and what a lucky day - I found the Pandan essence (screwpine leaves) too. So I've made the balls and poped them all into the boiling water. As I was dropping tiny drops of the pandan essence into the brew, I saw the entire pot of water turned green! Yeah, it was Indo pandan essence, premixed with green colouring! I thought, that's alright. As long as we have the 'authentic' taste. Colour does not matter. But that's not all that went wrong. When most of the balls starts to float (that means it's done), they started to crack and most of the red bean paste inside started to ooze out. Augh... Apparently, I've used the wrong flour! I've got the rice flour instead of glutinous rice flour. Duh... I ended up with a pot of green balls that are as hard and flacky as chalk, floating in "Singapore waters"... heh... :-P
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