Wednesday, October 8, 2008

Yong Tau Foo




With Raya still in high gear and weird taste on our tongues from our Surabaya trip last weekend, hubby went back to work under alot of stress and pressure yesterday.


To welcome him home after a long day's work and to give our tastebuds a break, I 'made' Yong Tau Foo for dinner.


You can get all the tofus, fishcakes and fishballs at Giant. They even sell the sauces. All I needed to do was get some kangkong and Inoki mushrooms.


Hubby loves Yong Tau Foo soup. So, I boiled some water, added some anchovies to it and salt to taste. This is a quick 'fish broth' if you ever need one. You can either just put the anchovies whole into the water or pound them finely (this works better).


walllllaa!
my so-called masterpiece hehehe
.

Chef Micheal Smith's Chicken Broth

chicken carcass

enough water

carrots, celery, onions, bayleaf

Friday, October 3, 2008

aha!

Simply said, I want to be a good cook like my mom. She's a baker too! I'm not into baking but I can cook. I'm still finding my way around the kitchen and the market hehehe

I used to 'hoard' recipes and end up with piles of recipe cut outs.

During the last fasting month, I had an 'aha' moment. I realised that I don't need to collect or learn and do ALL recipes. I should just pick a few and be good at it.

That makes sense, right?

With that in mind, this will be my next journey next year. Next year? Well ... I'll start next year because my time is short this year. I have several things on my plate to accomplish before I embark on my new cooking quest.

Till then ... I'll start slowly.