Fire up the Stove &
Make a Moment
Cooking log 48 : Stacked Taro & Braised Pork Flip Over(Hakka Kau Yuk)
Not a dish for every day as the ingredients do not come by easy, nor the making simple. Taro is a type of potato very common in Asia, and apparently in the Southern atmosphere too like in Oceania. The edible part is the corm, while the ones easily found in the market are the child…
Cooking log 47 : Trout & Fungus Takikomi Gohan(One-pot rice)
One of the delicious hands off menu that never goes wrong. As the Covid situation in Japan worsen, it is the time for us to hunker down for a bit. The timing could not be worse as this time of the year, being with friends and family would have been the highlight. However, we will…
Cooking log 46 : Winter Solstice, Mochi Balls in Sweet Rice Wine
Winter solstice, the day of longest night marking the beginning of winter. As Chinese in Malaysia, we inherited many culture and custom from our ancestor birthplace. The custom to have Tang Yuan(Mochi ball) on winter solstice is one of them. I learn that this custom is from southern China, whereas in northern China they will…
Cooking log 45 : Homemade Falafel
I had a small party at my place for Thanksgiving 🙂 2020 is close to the end and it had been a tough year for everyone. Every moment to be with someone in person was cherished like never before. I recently started to explore Turkish cuisine and this was technically my second attempt at Falafel.…
Cooking log 44 : Chicken & Cilantro Pot Stickers
Whenever i have excessive cilantro need to be used up quick, chicken meat ball is my go to recipe. This time i decided to take it one step further and treat myself with juicy pot stickers. Pot sticker(锅贴) is a China cuisine that was believed to have its beginning during the Song dynasty around 900…
Cooking log 43 : Cucur Udang – Malaysian Prawn Fritters
Street food is one of the things i miss the most about Malaysia. Among them Cucur Udang is one that holds sweet childhood memories…well technically memories of begging my mum to buy it for me and sneakily buying them when i am old enough to go out on my own with pocket money. Some time…
Cooking log 42 : Two-Color Seafood Bowl – First Experience w Whole “Salmon”
Autumn arrived and salmons are returning. Swimming and hopping up the stream back to their birthplace, carrying hopes and dreams of the future. And….erm they got netted. A while ago i wrote a post about the “Salmon” in Japanese called Syake, that it is not supposed to be eaten raw. While the flesh need to…
Cooking log 41 : Moules Marinière, Mussels w Garlic, Thyme in Cream Sauce
Fresh mussel is something i discovered in adulthood and love it ever since. Growing up, my experience with mussels were not good. Mussels in Asia usually comes as dried goods and used as base for stock, soup and porridge. The region that produce it is warm and humid, hence the mussels fermented slightly during drying…
Cooking log 40 : Hairy Crabs from Fire Breathing Bay, Land of Trials
It has been 4 months since i last posted. Work has been insane, which is the deal when you work in rapid growth industry in emerging market. I went through a low point of my life trying to make sense of everything happening around. Not just the Covid-19 situation, but struggles i faced as a…
Cooking log 39 : Nearly Neckless Gooseneck Barnacles
What should you do if your defining quality is not living up to expectation? Hey fellow barnacles there! It has been a while since i wrote, mostly due to laziness. I ate this way back and never found the motivation to document it(Too much wine had something to do with it, a little). After the…
Cooking log 38 : Pork Chop w Mashed Potato
Pork chop with honey mustard and balsamic sauce. There was nothing a good meal cannot fix. Japan had lifted the remaining emergency state for Covid-19 last week. To be honest i was reluctant to return to the office, as the case in Japan is low but not zero yet. I am perfectly comfortable working from…
Cooking log 37 : Oyster Feast!
Hmmm….does cracking open oysters count as cooking? Most of my days recently had been around busy crazy working and figure out when can i get tipsy. Or rather, work was planned around getting drunk, as i am a responsible adult… I placed my second order of wine and the cellar had reached 100% capacity so…
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