Tis' Marks the End for 2011

Ironically, last night dinner was the simplest dish I ever concocted. PORRIDGE. Since my throat felt quite sore and my hands felt tired from the kimchi session earlier, I made some nutritious fish porridge. Just like how my mom used to make it every Friday when my dad buys fresh fish from the market. All this talk of home, makes me miss home even more with the New Year's. But, anyway keeping myself occupied is the best solution. Here's my twist on my mom's wholesome fish porridge:

Looks better in the photo actually

Almost didn't have the appetite to eat since I wasn't feeling very well

But I did eat it anyway, too bad with the sore throat I can't add kimchi

Ate til the last grain of rice. No food wasted on the Eve of New year's.

New Year's Eve Kimchi Radish

With my fridge running low on bananas, I had to head to the nearest supermarket to get my hands on some. No day will be complete without a banana in my breakfast oatmeal. I know, another odd trait. But, I actually do enjoy routined regular daily activities. Most of the time at least.
So, in commemoration of New Year's (also because of the sad fact that I'm dead bored with nothing much to do) I decided to make radish kimchi with the white daikon radish I bought yesterday from Newcastle. Also added some julliened swede in there to give it some extra crunch.

Dissolving my flour, water and chilli powder misture to form my red chilli paste

Making my red chilli paste

The recipe didn't call for anchovies but I added it anyway! Let's see how it'll taste like.

Now the fun part, mixing it all up!

Packaged and lookin' fab for 3 days of fermentation.

Fish Stew Like Home

 So, before my trip to Newcastle in the morning I managed to squeeze in some time to do some prep for dinner when I get back. ( I sound so much like a control freak now) But! It never hurts to get things ready. While my fish is melting away to defrost, I made my vegetable broth ready before leaving and once the fish softened, I marinated it with salt and lots of garlic, and thank goodness I did. The fish tasted so heavenly divine!
So all I had to do when I get back was to put the fish in the boiling soup along with some more chopped veggies and meehoon to bulk up my dinner. Then I'm all set! Good meal to look forward to when I get back.

Using my new bowl already

My well and perfectly seasoned white fish

The only down side to this fish is that it's got a lot of small tiny bones

Near Perfect

Where there is shopping involved, my mood shall be bright and cheerful. Case in point, managed to get a new pair hand/wrist warmer, a bangle (Republic), a new foil lunchbag (Paperchase) for half price! :) Day couldn't have gone better when Lidwina took me around Newcastle and Nudo for Japanese ramen. Yumm.. For the first time, I actually didn't feel lost in the place.

Lidwina got me some cool new stuff from Paperchase as well for Christmas gifts, how sweet of her! The only weird thing I brought back from Newcastle is a whole white radish. Why? Because it's cheaper and BIGGER compared to Sunderland's. 

The Precinct girls : )

Recommended by Lidwina.

 

Happy Birthday to my dear Lidwina. 12 years of friendship and look where we are now : )

My Beef Noodles have arrived at last! 

Yummy-licious.

 

 My Christmas gift from Lidwina. Such an angel : )

My new foil lunchbag! Half Price~

Christmas Week Recap

How soon the holidays just walked past us, and without noticing it at all December is coming to an end pretty soon. Two things I will never look forward to, one being lab practicals, and second lab reports! Instead of doing my holiday assignment as I should, I would rather drown myself in previous weeks' memoirs.
While I update with my recent posts, I'll also slip in some flashback photos from last week for reminiscence purposes. 
Here I shall note my interesting ventures in the kitchen during Christmas week.

Day 1: 
My first attempt in steaming egg tofu. Not bad at all..
Ingredients:
1 egg
1 Tbsp light soy sauce
1 Tbsp white wine
1 tsp pepper (to taste)
1 cup soymilk

Directions:
1. Beat eggs well until frothy then incorporate the rest of the ingredients.
2. Add chopped spring onions on surface *optional
3. Steam on low heat for 20min.

 Homemade tofu accompanied by Kimchi Pork Stew with Meehoon.
Yummy-licious!~

                              

Making Kimchi for the first time, using "alternative" ingredients that are under my budget in the UK. Ready for fermentation:

 

Took about a week to ferment to get the right hint of tangy and spicy level. But 3 days is all it really takes. 

To be continued..

Left-Overs Night

Left-over turkey bones and some meat in the fridge last night. This means, yummy turkey vegetable soup for dinner, just like how mom used to make every after-Christmas occasion! I miss the rich aroma and clear refreshing broth that never fails to make my nose go all runny.  Thus, my quest to recreate my mother's wholesome turkey soup begins! Also, to avoid unnecessary food wastage..Hehe

Though my mom didn't add tofu in this broth, but just because I got myself loads of eggs I just thought why the heck not. Doesn't hurt to add some more protein. I must be weird beyond my wits to be spending all this time whipping up a good dinner for myself for someone my age. But heck! Screw it, I enjoy and find pleasure in cooking and I get to eat up my wonderful creations as a reward. What's better than that?! Cheers!

Egg-tastic!

So it's lunchtime, and with a pantry out of bread. But! No fret, leftover eggs, flour and sugar to the rescue! So, what better way to use up my egg supply other than BAKING.
Been harboring my desire to attempt my Chinese Sponge Cake, and today shall be the promising day! Recipe adapted from http://bakingmum.blogspot.com/2007/04/spongecake.html

  

As seen in the photos, my spongecakes didn't exactly turn out evenly. This might be because I didn't use any spongecake stabilizer. Sigh.. will make sure I get some while I'm out tomorrow! Nevertheless, the consistency and sponge is still there. Still need to work out the hinges of the recipe though cuz the texture is very much bread-like. Still edible and tasty.

To make lunch more filling and worth-while, some Mung Bean Tong Sui to go! My tummy and tastebuds, are happy. Cheers!