Trust me when I say that I didn’t intentionally started out to make beef stew thingimajig but it literally ended up tasting like beef stew because of the carrots and the corn. In fact, it turned out better after it had cooled down a bit and the miso seasoning had tapered off a bit. Well, it was attractive enough for one of my uncles to be tempted into eating it. If he had tasted it, he may have had second thoughts because even though it looked like beef stew, there was an interesting asian taste from it from the miso paste. But! With the carrots and sweet corn, it helped to sweeten the entire meal that one doesn’t need to add sugar in.
I have a friend that is salivating with the pictures that I put up here. The Reading Monk seems to love the food pictures that I put up so here’s another 2 pictures to add to the pool.
Because I haven’t had seafood marinara in a long time and there were some leftover squid from the last dish I did, I thought I might as well make it. The last few days were spicy or oriental flavoured so why not a bit of Italian? Although I sort of regretted not taking the trouble to go out into Granny’s garden at night to grab some fresh basil. It would have made a difference so instead, I piled up the dish with McComick’s Salt Free All-Purpose Seasoning. I also found that butter goes wonderfully when cooking with prawns and squid. The aroma of the stir fry is so delicious that you could taste the grilled buttered prawns i.e. I browned some of the prawns a bit.
Because I’ve been hackering for some Korean food lately, I went to the nearby Korean grocery shop to buy the Gochujang chilli paste. I didn’t add in all the typical ingredients other than adding in a tablespoon of the chilli paste, some strips of ginger and garlic into some slices of pork. Wanted a quick and easy stir fry that didn’t take too long to do.
It’s a pretty simple dish and I had accompanied it with stir-fry spinach. I’m not sure how to call this spinach since it’s one of those that are long and thin but supposedly good for people with high blood pressure, according to Granny.
I decided to try baking a chicken like how it’s done as a Beggar’s Chicken but this time, using Tom Yam seasoning and using Limau Parut (kaffir lemon) as well as Lemongrass (Serai) to give it a sourish flavour. It turned out a lot better than I had expected.
I’m sharing with you some stuff that I guess I do in therapy. You can either think I’m completely gone cuckoo or that I really have come to a point where I’m looking at how to make better food choices. I’m now starting to realized that I tend to have this really bad habit of just eating the food to have that temporary feeling of fullness i.e. not starving = not hungry = happy. Well, happy for the moment anyways.
