Remember how I once mentioned that the Swiss like to blame all unexplainable shifts in mood and behaviour on the full/new moon? (Yes, I’m glossing over the fact that I’ve been gone for almost two months) That pretty much means we all go a little crazy every 15 days. I can attest to that. But I don’t JUST go crazy, I also go vegetarian. Wait….that DOES sound crazy……I kid!
There’s a new moon coming up next week. So I thought, why not share this recipe now so you’d have ample time to gather all the ingredients for it, in the event that you might want to go crazy with me and not eat meat for a day.
Buddha’s delight is usually served on Chinese New Year’s day and last I checked, it doesn’t fall in June. But really, why do people only eat certain foods during certain festivities?? Why can’t you roast a turkey in March? Or have hotpot in November? Ok, I may be opening a can of worms here aaaand I’m rambling.
Continue reading New Moon – Buddha’s Delight 罗汉斋 Luo Han Zai
I can be an incredibly cheap person at times. Which is probably why I absolutely love flea markets. It’s like a treasure hunt! Except you don’t know what you’re looking for, so it’s always a pleasant surprise. It was at a flea market that I chanced about a cookbook on Indonesian cuisine. Actually, the seller had the entire collection of the series. I was so very tempted to buy them all, alas, I knew I didn’t have the space to house 10 new cookbooks and I wasn’t particularly in the mood for a lecture on impulse buying from my husband.
Continue reading Flea market treasures – Semur Daging
I’m doing it!! I’m finally doing it!! This thing that I’ve been putting off for weeks, months, years (!!) because I was too tired, lazy, scared, clueless. I’m finally doing it. It being starting a blog. This blog. My blog. *tiny yay*
Since I started this blog as a way of taking my cooking more seriously and I started cooking because I missed my grandma’s cooking, it really is only apt that my first post features one of her dishes.
This dish is hearty and rich and will warm you to the core, perfect for the coming cold autumn nights. More importantly,it is ridiculously easy to make and tastes even more ridiculously delicious. Continue reading Jumping in….with a pot of Lor Bak (Chinese Soy Braised Pork)