Ratatouille, Another French Twist

 Was bored as usual, so I switched to BBC iPlayer to check out any interesting films to watch. And Ratatouille just popped outta nowhere. Fell in love with the plot and Remy all over again. So it inspired me to try out this simple vegetarian French cuisine for dinner.Though my ingredients lacked the bell peppers, blame it on the New Year's holiday causing the vege and fruits local retailers to close.

Took the empty dish at the background on purpose, to prove that I've finished them ALL for dinner. By myself, no one to share with or to help me with it. *smiles proudly though it's a small achievement* 

Now I get why people here don't fancy brinjals. It's because they didn't cook it till soft and sweet. Instead they bake or grill them while the flesh is still white and not transparent. Therefore, they taste slightly bitter and underdone. Eeeks..I left mine to soak up and cook more as they sit in the hot tomato base with carrots and celery for that extra twang. Tasted way better when combined with the cucumbers. Overall, the verdict I'd say it was an almost thorough success. Would have been better if I stewed it, but for presentation sake I baked it. Next attempt, STEW! Not bake~

French Crepe Twist~

For lunch today, been thinking and pondering what to have. Savoury or sweet? Hmmm..
Went for sweet since the previous day I had a whole spicy korean cuisine inspired marathon. Time to regain the balance before I end up with a sore throat and nosebleeding again. Damn yin and yang! Why do they have to be so accurate.
So, I tried making pancakes for my housemate before using the typical eggs,milk and flour. DEAD simple. But I'm feelin' a bit adventurous today, and thought I should try an eggless recipe. Did it once back home and it turned out quite successfully, that is if you don't mind having a pancake that is slightly gooey and chewy. For me it's tasty all the same, but i think it'd be best if the crepe is as thin as possible so you won't feel the difference as much.

 So, without further ado, here are photos of my attempt as usual ;-)

If it's the case for hotcakes/pancakes where the thickness is required, then go for the EGG. The egg is needed for the air and volume. Can't deny that~

Korean Inspired Fish Head Stew

As 4pm approaches, the sky outside gradually darkens. Eventually the time which should be about 4.30pm looks more like 7pm back home. Completely absurd..
Having my last piece of white fish head I bought from the fishmonger, thought I could do some yummy fish stew with some egg tofu. Wanted to add some Kimchi, but the pot was already at it's maximum capacity by the time I topped it up with the tofu. The Korean gochujang gave my stew such a beautiful fiery amber red colour. Oh so appetizing..

Stew looked even more lovely with the addition of some extra protein, EGG TOFU. 

 Pretty shocking to imagine how I managed to eat ALL that by myself. Yummm~ *burps*

At last I have tasted a fresh apricot! Not a dried or preserved one.. Tasted rather tangy though, should leave it longer to ripen and see how sweet it should taste like.

Rice Flakes Express!

So, second day of New Year's turned out better than New Year's Day itself. Well for the most of it anyway.
Went to get most of my vegetables and meat stocked up again. Was hoping to find the small retail shops open already by today, but unfortunately enough for me, they were closed! Grr..So, I ended up doing most of my shopping at Tesco and Aldi instead. On the brighter side, I get to swipe my card than use cash.
After round 1 of food shopping was done, it's already lunchtime! And back in my kitchen, and thinking cap on! Shall finallyyyy give rice flakes a go, after answering so many questions about it from Aunty Charlotte and MOM. Was reluctant because I never heard of it and I didn't know what to do with it. But the end result was more than satisfactory. It turned out to be like porridge except it cooks WAY fast. Cooking up my lunch took me less than half an hour! Gonna tick rice flakes on my shopping list next time.

Made my rice flakes porridge with plenty of homemade kimchi, carrots and mushrooms! Yum..

 Adding more kimchi to my concoction:

My dose of grapefruit juice in the evening after my 2nd round of grocery shopping at Aldi's. This should help me fight my flu.

Cookies turned Whoopies

Last 30th Dec was my friend, Lidwina's birthday and I didn't manage to grab a gift for her before heading to Newcastle, since I did mostly hibernation in my cave rather than being thrown into the huge bustling and hustling crowd of people doing their last minute Christmas shopping. So, I thought that it would be alright and Lidwina will understand, I did get her a Christmas present prior anyway. But the guilt soon ate me up anyway. So, with one last egg in my pantry and some flour, butter and milk I thought I should bake something for her.
Planned to bake some muffins, but some odd reason I felt cookies were better. How wrong I was at the end. I suck at making cookies, it'll be either too dry or too moist that it becomes half cookie half cake. There's a chemistry behind it that I still haven't quite get it right with yet. So here are some pictures depicting my less than successful attempt.

 

These definitely look and smell like cookies, but texture-wise almost cake-like. Called up Karen and XinYiing to have them taste it after dinner. Felt so embarassed with them, I kinda thought twice whether or not to give them away as gifts. Had to make the girls somethin hot to drink with those cookies. They said it was literally like a cookie and cake. So, they named it CA-KIE. Lame I know.. Well, I definitely learnt my lesson that day! Anyway, Lidwina was thankful to receive it at the end and on the positive note, I did not come empty-handed! (Just rather unsuccessful cookies, filled with sincerity and honest wish for the best) *hands milk to whoever plans to eat them* *passes jam/cream at the same time*

Pickled Turnip!

Been wanting to do this since I saw the recipe for it from Aeri's Kitchen's website. Love her website! It's got so many Korean food recipes I just adore admiring the pictures. Without further ado, here are pictures of my attempt. With my own twist, since I didn't use white radish, the price just doesn't seem worth it here as compared to back home. So I used a Swede aka Turnip instead. It's from the same root vegetable family anyway.

      

Still down with the flu, so porridge it is. But this time, with expensive scallops to go with since it's New Year's after all. Fish Porridge with Scallops and Carrots, Cucumbers, Onions and Ginger. I think I'm feelin' better already. Only the flu is left..

My porridge became more like rice and soup

Didn't turn the heat all the way up, was afraid the rice may stick

Left it for last, cuz I wouldn't wanna be picking at the bones in my porridge

"Happy" New Year

Woke up to New Year's morning, to find that the kitchen was left in utter chaos. Despite the noise last night, I did manage to sleep though not continuously. So, rest you ask? Pfft. But I'm not gonna let that bring me down today. Though it was heavily pouring most part of the day. And because of the bad weather, and myself feeling under the weather, I can't bring myself to attend Sunday Mass. Also the fact that most of the shops are closed and the city center being deserted and all during New Year's kinda sent me the chills thinking if I had to walk alone.

My morning oatmeal fix

My morning shall never be complete without it

OmNomNommmm~

To cleanse my system and cool my slightly sore throat.

Barley and Green Bean Tong Sui

Filled with fiber goodness