Lots of onion
Gruyere cheese and butter
melt butter and add onion and flour when onion turns brown
add water and white wine
and then cubes of gruyere and salt & pepper
topped with a slice of lightly grilled baguette and gruyere…a success.
Browsing the archives for the Home.Cooked category.
Plucking them and getting them ready for consumption. Feel like telling them “look, i don’t have all day so can you please disintegrate and arrange yourselves into ‘to be discarded’ and ‘to be cooked’. Thank you. “
with garlic, ginger, soy sauce, dark soy sauce, shaoxing cooking wine and homegrown spring onions.
One of my favourite ‘dai chau‘ order. This obviously isn’t comparable to the ones prepared by the cooks at the kopitiam but since you can’t find man yee mee at eateries here in Melbourne, this is good enough. The key ingredient is ginger. Lots of ginger.
don’t know if it’s to do with my Hokkien roots but I like lots of dark, thick soy sauce.
Didn’t like the taste of the Mocha Kenya Style by Moccona and came up with another way to consume it. 2 teaspoonful of coffee, 2 teaspoonful of chocolate powder and 1 teaspoonful of Coffeemate and my favorite choice…
Stir-fry vege with oyster sauce and garlic
Tomato omelette, one of my favourite
Peanut soup. People add all sorts of ingredients to make their soup tastier like cuttlefish etc. But i think all you need is plenty of pork soup bones. Chicken bones aren’t as tasty. I use 500grams for half the pot and carrots or red dates to sweeten the soup. Just add salt or soy sauce. No MSG required.
Fried dace with salted black beans
with steam rice, of course
The element in the oven is kaput so I had to pan-fry. DT suggested i send this picture to PETA.
Wine should be about individual preference. I don’t believe in hard and fast rules. This bottle of Viognier has been sitting chilled in the fridge for some time so there is no reason why I have to have red with red. If i want to have white with red, I shall have white with red.
