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.
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. “
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.
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
to feed the 3 o’clock hunger pang on a Sunday afternoon.
I liked it. It was filled with tarako, tiny fish roe. Just like the one i had here.
I’m going to bring this for lunch tomorrow as well.
Second attempt. Using pork fillet this time. Add the meat, salted fish, ginger, garlic, some ground white pepper and sesame oil, and stir. Then steam until meat is cooked.
The first attempt
I am no Iron Chef but I think i do pretty well in the domestic kitchen department. I don’t appreciate being told how I should do things or how things should be, just because that is how people think it should be or that is how they know it. For example, the meat used in this dish should be minced meat. Just because it is commonly prepared with minced meat doesn’t mean I have to do the same. Bolognaise doesn’t necessarily have to go with spaghetti. I can use fettucine or gnocchi if I choose to. Just because a person has spent more time in the kitchen than me doesn’t necessarily mean that the food they prepare rank better than mine. And to think I actually got told how to cook rice. How insulting is that.
I only work alone in the kitchen. It’s annoying when people stand there watching over me perform my tasks and giving me instructions. It messes up my procedures. And then when the dishes don’t turn out the way it should be if i had been left alone to prepare it, there are more ‘words of advice’ that i do not appreciate at all. I don’t go telling others what to do and I expect the same. If I am interested to know, I will ask.
Cooked
The first attempt
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