Just out of the oven scone with homemade strawberry jam and whipped cream. Mariage Freres Darjeeling Rose Camelia tea at the back.
Identify things that make your like taste like blessed. Then repeat it.
My another to-die-for signature dish!
My intention was to make macaroons in salty flavor instead of sweet, and to use brightly yellowish turmeric as natural coloring at the same time matching the taste of the filling.
And this failing batch of macaroons turn out to be very crunchy (in a high-class manner!) instead of airy like traditional. The turmeric gives such exotic sense of Indian-spice feeling to these crunchily sweet almond biscuits, and the whole thing is such a perfect companion with the tenderly salty salmon pâté!
A bite to heaven, exotically, sweetly salty, I feel like a royal. With the F. Mariage tea I now know the trick to bring out its special qualities, I'm eating better than Q. Elizabeth in the palace. Envy me.
Very often salad is the side dish and works well when u have a big piece of meat or can go on its own if u have a few pounds to lose.
Aside from the coconut oil I suggested couple of days earlier, I have a brand new experience to share on salad and salad dressing. It's this - Indonesian salad dressing which tastes a but like satay, of the rich flavor and texture of peanuts and garlic. It just made my European salad more marvelous than ever! So appetizing, so exotic!
It comes in a brick like form, I'm cutting half of it into small pieces and melt it in 75ml of hot water. It needs some pressing and some stir. But the thick sauce just goes so well with my very unwelcomed raw carrots! Greens and eggs of course! It just bring everybody together! Two more pieces of bacon completes the salad bowl and I never feel so satisfied about a salad!
I have eaten two big bowls of such salad just now, without my fork stoping!
Salad does not make you hungry again!
I bought The salad dressing brick from supermarket, but I also see it in dried goods stall at traditional market. It's cheap, 10 dollars maybe, but half of it enough for 2-3 salads. And I'm thinking to make it as a sauce to my satay skewers.
It's how the story started. I have a left over piece of tofu and thinking what to do with it while wandering in the city. I ran into a traditional market as I decided to buy big fish head for this milky color fish head tofu soup! I bought some fish belly for frying in the same stall, too. Why not? I'm getting myself a nutritious fish lunch for today.
The challenge is not the cooking, but buying bloody fresh fish in the wet market. The plastic bags are still stained with blood no matter how may bags the stall owner tries to give you. And the change he handed to you is with a big fish scale on it, and its soaky wet with the fish blood and sea water... I spend the soaky money immediately for the mushrooms and green onions... And it's also about washing and cutting the slippery fish up. It's not that enjoyable so I'm gonna cut it short.
The dish comes up great and that's every housewife survived the market scene I suppose! And I definitely treated the fish soup like a hotpot that I add in mushrooms, three kinds of fishballs (white fishball, fresh fishball, and deep fried fresh fishball), and even sesame sweet dumplings (芝麻湯丸)! The flavor is so intense, color is so beautiful, and the savory sweet sesame dumpling is the highlight to my fish soup and fish meal as a whole today!
You know, whatever works!
I know you love udon, though its unreasonably fattening like a spoiled pretty.
My tricks to a good bowl of home cooked udon, are dried udon noodles from the right origin (讚岐), a decent bottle of udon sauce, and a lot of finely chopped green onions and some fried sesame. Chop the onions to more than u think u should. It gives out the freshening herbal flavor will help the heavily carbon hydrated noodle to taste more lively.