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.
Do you have a recipe that you turn to whenever you’ve run out of ideas for dinner? Or when you just can’t summon the energy required to think? I’ve got one. It’s just bonus that it’s comfort food too.
As a child I wasn’t a fan of this dish, mainly because I wasn’t a fan of ginger. I would pick through the dish to find every last morsel of pork and leave behind a plateful of ginger in my wake. I think ginger is a grown-up ingredient. Along with coriander and eggplants. No one ever likes them as kids but now that we’re all grown up, we can’t get enough of them. That being said, you can get my son to do just about anything if you had a jar of candied ginger. He absolutely loves it. Yeah, we’re baffled too.
My version of this dish is quite different from my Grandma’s version. My husband always jokes that I make Pork with ginger while my grandma makes Ginger with pork. The amount of ginger she uses is easily three times what I use. It’s still really really good. The empty plates can attest to that. I just prefer to let the pork hog the limelight. No pun intended. My version is also drier and its flavour more intense.
It’s been more than 10 days since my last post. Yikes! I really don’t have any excuses. Sorry. I shall hang my head in shame now.
I have been cooking though! I just haven’t been taking any pictures because the weather has been so grey and depressing. That translates to poor light so I didn’t even bother to take any pictures. The skies finally cleared yesterday and I could take a couple of semi-decent pictures of this drool-worthy dish.
As you may or may not know, my parents came to visit a couple of weeks ago and I took them to one of the more authentic Chinese restaurants I know in Bern. It was there that I tried Ko Shui Ji (口水鸡 ) for the first time. And boy, was I glad I tried it. Hand on my heart, it’s the ONLY way I eat boiled chicken anymore (I’m sure it’s just a phase). My mum could not contain her amusement while she watched me devour the dish. Continue reading Let the drool flow – Ko Shui Ji 口水鸡
I’ve caught the Kpop bug. I’ve officially crossed over to the dark side.
I am Kpop Siao.
For my non-Hokkien-speaking reader(s), Siao means crazy. Ergo, Kpop crazy. For the last half a year, I’ve been bopping and shaking my ass to songs I will never understand and singing along with every chorus with what I think are the words. God forbid a native Korean should ever hear me.
How did I get to become addicted to the genre? After all, Switzerland isn’t exactly exposed to Kpop. No, Psy doesn’t count! I have my mum to thank for that. She started me on Korean dramas; dramas have soundtracks; these soundtracks are available on Youtube. And we all know what happens when you start clicking on videos on Youtube; you start a video at 9pm, next thing you know it’s 2am (see what I did there?) and you’re clicking on “just one more video”. Right…….. Continue reading Kpop Siao – Bimbimbap
You like Salmon? I love Salmon. Personally, my favourite way to have Salmon is raw. But living in a landlocked country makes me cautious (some say paranoid) about eating raw fish. My second favourite way to eat the fish is what I’m going to share with you today. Teriyaki Salmon.
I don’t know about you but I hate the stuff you get in the bottle. It always seems to taste like it’s lacking something. So I made up my own. Then I googled around and as far as I can tell, there doesn’t seem to be a consensus on what makes up authentic Teriyaki sauce. Still, we like this recipe. Otherwise I wouldn’t share it with you. Continue reading Not-out-of-the-bottle-Teriyaki Salmon