I came back after work last Friday night, and saw a weird small box sitting in my porch. It turned out to be the book I've always wanted to get, but couldn't find in Kinokuniya (because even though they had it in store, they could never locate it, even after so many times of trying) - Harold McGee.
It was bound up in layers and layers of cling wrap, and there was some thick black writing on a piece of paper, saying, "Please do not give up" and a short note inside, ending with "From, A friend"
I don't recognise the writing, and although it is a very, very sweet gesture, I really don't feel comfortable. It's slightly stalker-ish. I mean, no offence, "Friend", but, I've got really mixed feelings about this... but thank you, whoever you are, for believing in me.
It's nice to know someone cares. We'll see when the 6th month comes around.
Monday, August 15, 2011
Thursday, August 11, 2011
Lost Its Spice
I have no more interest in cooking. I mean, I do, somewhat, because there must be a reason why I doggedly go to work everyday and just do the mundane things I do in the kitchen, and then face the echoes of a slamming locker door before I head out into the dark lonely night to an empty house each day.
Maybe it's just because the hours are so long, and it keeps me from thinking and missing him even more.
I just think, that although I love to cook and to eat, I do not possess the character necessary to last long in this industry. I don't have what it takes to become a chef - a person so strong in will, discipline, organisation, speed, strength, knowledge and with the artistic flair and epicurean tastebuds.
I should just finish up my 6 months and then go look for an office job. Start living life like a normal person, with normal hours. Besides, back at the house, I have no one to cook for.
Losing him has made me lose that joy and spark in wanting to cook. So what if I enjoy good food? Tons of people who don't work in this industry enjoy good food. I think, I am more *pause* *deep breath* a foodie than a chef.
So, this is probably the last entry (or last few) for this blog. Shortlived, but exciting while it lasted.
Maybe it's just because the hours are so long, and it keeps me from thinking and missing him even more.
I just think, that although I love to cook and to eat, I do not possess the character necessary to last long in this industry. I don't have what it takes to become a chef - a person so strong in will, discipline, organisation, speed, strength, knowledge and with the artistic flair and epicurean tastebuds.
I should just finish up my 6 months and then go look for an office job. Start living life like a normal person, with normal hours. Besides, back at the house, I have no one to cook for.
Losing him has made me lose that joy and spark in wanting to cook. So what if I enjoy good food? Tons of people who don't work in this industry enjoy good food. I think, I am more *pause* *deep breath* a foodie than a chef.
So, this is probably the last entry (or last few) for this blog. Shortlived, but exciting while it lasted.
Friday, August 5, 2011
On Food & Life
When I feel demotivated, I pick up The Making of a Chef/Soul of a Chef.
When I feel unsure, I pick up Larousse Gastronomique.
When I feel peckish, I go to EatDrinkKl.
When I feel traditional, I pick up Escoffier.
When I feel creative, I pick up The Flavor Bible.
When I feel whimsical, I pick up My Life by Raymond Blanc.
When I feel dreamy and ambitious, I pick up The French Laundry.
Read this today on a friend's posted photo:
"Never give up on something that you can't go a day without thinking about."
When I feel unsure, I pick up Larousse Gastronomique.
When I feel peckish, I go to EatDrinkKl.
When I feel traditional, I pick up Escoffier.
When I feel creative, I pick up The Flavor Bible.
When I feel whimsical, I pick up My Life by Raymond Blanc.
When I feel dreamy and ambitious, I pick up The French Laundry.
Read this today on a friend's posted photo:
"Never give up on something that you can't go a day without thinking about."
Friday, July 8, 2011
Portuguese Lovin'
I love him so much, which he'll never see it, but I did and still do, that I went all out in my naive novice cook-ness, to learn some Portuguese dishes which his family love and yet do not have the recipes for.
1. Feng : basically a country-style pate cooked with a lot of spices.
Comprises of all the parts of a pig: belly, leg, ear, liver, snout, intestines, even tail I wouldn't be surprised, stewed for hours until tender, then julienned thinly and then fried with sweated onions and ginger, a mixture of cumin, coriander and fennel powder, with some cinnamon sticks, salt, sugar and a dash of vinegar at the end.
Imma gonna work on this and improve it. Get in more aromatics, like use a port (tribute to Portugal) wine and black vinegar reduction, some ginger infused oils and optimum cooking times for the different parts of the piggy, so it'll be tender and creamy. Yum.
2. Pang Soo Sis: a sweet potato dough encasing minced peppery pork.
The dough uses brandy for extra flavour, and the pork is supposed to be super peppery.
The sticky dough is not easy to work with, especially after it's proved, but the end result is flavourful, aromatic and slightly sweet, which is balanced with the peppery pork.
Improvisations: Get a nice dough, which was pretty good the 1st and only time I made them, have a nice combination of minced pork and fatback, maybe use a little streaky bacon together with it, to get a nice juicy filling, and tons of pepper, black, maybe a little green and pink, to make it a little tastier.
Gotta save up, get an oven under the counter, as was always planned by us last time, so I can start making those little goodies again.
3. My favourite, Kari Koku.
Ikan parang, sweet, firm-fleshed fish with tons of bones, cooked in a creamy coconut curry, made with blended onions and dried chilli paste, with green chilli to add in some flavour. This I would drink and watch TV with that lovely Portuguese family I miss so much. Soon... I shall make this soon....
4. Shivering curry aka Sambal Nenas
Shrimps cooked in a pineapple sambal, onions and chilli paste, with pineapples to add that tangy sweet and sour balance. YUM.
5. Kari Debal aka Devil Curry
Spicy curry made with tons of onions and chilli paste, julienned ginger, tumeric-chili-shallot paste, mustard seeds, smoked ham hock and whatever yummy pieces of pork you want to throw in, with a dash of sweet soy sauce at the end. Wipe your plates clean with bread please.
6. Name eludes me now... I hope to be reminded of it soon...
But basically, pork ears and belly stewed in dark soy sauce, light soy sauce and cinnamon until super tender, sliced thinly, served with curly lettuce, cucumbers, taufoo pok (deepfried beancurd balls) together with a chilli sauce made with red chillies, garlic, dark soy sauce, sugar, salt and a dash of vinegar.
Jotting all this down, so I will never forget how to make them....
Goodnight now food lovers... I'm on a journey in the valley of darkness, but these little inspirations, although much fewer now, give me that hope and light at the end of the tunnel.
Hah. Weird thought. Maybe I could cook for him at his wedding, make little adorable pang soo sis and tiny pots of feng with toasted bread as mini starters, while I agonise in the kitchen at how happily married he is going to be, while I'm making his favourite food with all my research and development done to make it absolutely fantastic, but of course, because it's him, with all the love in my heart, wishing him and his new bride well.
Sigh..... my <3 always to the one who's moved on....
1. Feng : basically a country-style pate cooked with a lot of spices.
Comprises of all the parts of a pig: belly, leg, ear, liver, snout, intestines, even tail I wouldn't be surprised, stewed for hours until tender, then julienned thinly and then fried with sweated onions and ginger, a mixture of cumin, coriander and fennel powder, with some cinnamon sticks, salt, sugar and a dash of vinegar at the end.
Imma gonna work on this and improve it. Get in more aromatics, like use a port (tribute to Portugal) wine and black vinegar reduction, some ginger infused oils and optimum cooking times for the different parts of the piggy, so it'll be tender and creamy. Yum.
2. Pang Soo Sis: a sweet potato dough encasing minced peppery pork.
The dough uses brandy for extra flavour, and the pork is supposed to be super peppery.
The sticky dough is not easy to work with, especially after it's proved, but the end result is flavourful, aromatic and slightly sweet, which is balanced with the peppery pork.
Improvisations: Get a nice dough, which was pretty good the 1st and only time I made them, have a nice combination of minced pork and fatback, maybe use a little streaky bacon together with it, to get a nice juicy filling, and tons of pepper, black, maybe a little green and pink, to make it a little tastier.
Gotta save up, get an oven under the counter, as was always planned by us last time, so I can start making those little goodies again.
3. My favourite, Kari Koku.
Ikan parang, sweet, firm-fleshed fish with tons of bones, cooked in a creamy coconut curry, made with blended onions and dried chilli paste, with green chilli to add in some flavour. This I would drink and watch TV with that lovely Portuguese family I miss so much. Soon... I shall make this soon....
4. Shivering curry aka Sambal Nenas
Shrimps cooked in a pineapple sambal, onions and chilli paste, with pineapples to add that tangy sweet and sour balance. YUM.
5. Kari Debal aka Devil Curry
Spicy curry made with tons of onions and chilli paste, julienned ginger, tumeric-chili-shallot paste, mustard seeds, smoked ham hock and whatever yummy pieces of pork you want to throw in, with a dash of sweet soy sauce at the end. Wipe your plates clean with bread please.
6. Name eludes me now... I hope to be reminded of it soon...
But basically, pork ears and belly stewed in dark soy sauce, light soy sauce and cinnamon until super tender, sliced thinly, served with curly lettuce, cucumbers, taufoo pok (deepfried beancurd balls) together with a chilli sauce made with red chillies, garlic, dark soy sauce, sugar, salt and a dash of vinegar.
Jotting all this down, so I will never forget how to make them....
Goodnight now food lovers... I'm on a journey in the valley of darkness, but these little inspirations, although much fewer now, give me that hope and light at the end of the tunnel.
Hah. Weird thought. Maybe I could cook for him at his wedding, make little adorable pang soo sis and tiny pots of feng with toasted bread as mini starters, while I agonise in the kitchen at how happily married he is going to be, while I'm making his favourite food with all my research and development done to make it absolutely fantastic, but of course, because it's him, with all the love in my heart, wishing him and his new bride well.
Sigh..... my <3 always to the one who's moved on....
Tuesday, July 5, 2011
Our Idea...
Just read this...Eatertainment In KL hmmm.... this was IanPenguin's idea, before, a love-collaboration of music, food, drink & art... ours rocks way better, but it's being done.... what a sign....
Cmon. All too many signs, but at which direction are they pointing? Sighhh.......
Cmon. All too many signs, but at which direction are they pointing? Sighhh.......
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