Following resolutions

I bought a lot of cookbooks over the years, with very good ernest intentions to actually utilise them. I think the main problem I have when I do that is that when I read the recipe, I sort of understood how it’s meant to taste… and then proceeded to change everything about that recipe. LOL!

Truites aux amandes, plus any leftovers I found in my fridge haha

Truites Aux Amandes (from I Know How to Cook, by Ginette Mathiot) with rice and pasta bake (basically stuff left over in the fridge mix with a new dish for the night).

One of my New Year’s resolution this year was to cook 5 nights a week at least. This was partially stemming from the fact that I really hope to pick up and utilise at least 30 recipes over the course of the year. This is not to say that my cooking didn’t involve recipes – they were recipes that I picked off the internet rather than my books LOL!. So this year, this resolution is more focus on the cookbooks i currently own rather than recipes off the internet.

This being Lent leading up to Easter, I was hoping to pick up different ways of cooking fish. So far, I normally eat fish steamed, baked or, if I am buying it from anywhere else, raw. I like my fish a little on the bland side, in comparison to my marinated meats, so this exploration was also to see what else can I do to my fish.

The Trout with Almonds from “I know how to cook” was the first time I have heard of a fish cooked that way and the first time I have done it. In fact, I am actually not sure if that’s what the book intended, LOL!

At the beginning of each section (types of meats/vegies is further categorised into basic ingredients), there is a “x can be cooked this way”. I wondered if it was a form of “blanching” and decided to give it a shot. In the end, this pan fried fish was really beautiful. Quite greasy (might have to tone the butter down), but definitely beautifully done. not saucy at all, nor the slightest bit too rich.

Truites Aux Amandes

2 trouts (the recipe book used whole trouts, and 6, I used 2 fillets instead, skin on)

100mls of milk

60g of flour

50g of butter

salt and pepper

20g of flaked almonds (it was listed at 100g for 6 full trouts. I adjusted it to this amount since I do like almonds but I don’t want the fish to disappear)

Lemon slices for garnishing.

According to the preamble, they suggest that trouts can be cooked in court-bouillon with salt. This is essentially enough water to cover the fish and salt. There was another court-bouillon recipe, so, instead, I sort of chop and change the 2 court-bouillon recipes.

Firstly, I blanch the fish in a mix of water, about 1/3 cup of dry white wine, salt and pepper. This took about 5-10 minutes. I let it dry for a bit before dipping the fish into milk first, then flour.

Heated up half the butter in the frying pan, I then throw the fish into the frying pan and let it cook through. This took about 10 minutes.

In the mean time, in another pan, the almonds were cooked with the remaining butter till they were brown – was also a little crispy.

When ready to serve, pour the almonds over the fish and garnish with the lemon.

 

Current Mood: (accomplished) accomplished
Current Music: Aika Sekiyama - Aesthetic
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Night out!

Night out with the colleagues

We went out tonight for a staff party at the local Teppanyaki place, Wasabi. Originally, I was just tagging along. I had no idea where this was going because my colleague couldn’t remember the name of where we were going.

“oh, just that place you were going to take us to one night but we didn’t go…” she said. Well, darling, we talked about MANY places in the course of our friendship, LOL. Where exactly is that!

Night out with the colleagues

So, when I found out it was Wasabi, I was really happy! It’s one of my favourite places in Canberra. We have 2 (I think) main places that does teppanyaki. There’s one in Civic called Shogun Teppanyaki I think, and there’s Wasabi, who now has a branch in Manuka and Civic as well as their original restaurant in Dickson.

In comparison to Shogun, the food portion sizes are just a tad smaller in Wasabi, but the quality is definitely better, fresher.

Why my boss should never go teppanyaki with me: I tell them chefs its her birthday and she gets good thrown at her

Aside from the quality of food, the entertainment value of the cooking itself is also slightly different. In Shogun, it feels like they already have a routine down that they teach everyone that comes in. Of course, there’s only so much you can do to please a crowd while you’re cooking and ensuring you’re not burning anything. However, in Wasabi, every chef might do things their own way. I remembered some people being completely covered with rice (Ahem, wade, ahem).

I told them it was my boss’s birthday tonight (not), and the chef instantly went “oh, the messier the better?” HELL YEAH! and it was great fun seeing her being targetted hahahaha! as well as her murderous stare! it wasn’t very messy though, probably out of consideration to her nice top, hahaha!

Night out with the colleagues

 

Except for the “Mikado Set”, which is the most expensive set, I have tried everything on that menu and loved it each time. Tonight was largely no different. The beef was tender, the chicken teriyaki was beautiful and the prawns were cooked just right.

However, the fish tonight felt.. just a little bit different. It seems to be just a little too bland. Also, normally we were given sauces to mix and dip with our food, which I told someone about, but then we weren’t. This might be what’s affecting the taste of the fish itself.

However, we all had lots of fun tonight, and I was glad I went! The laughter, the catching up, talking over dinner and just generally enjoying each other’s company. :) I can’t wait for the next night out!

Maybe, this time, we celebrate a REAL birthday, hahahaha!

Current Mood: (accomplished) accomplished
Current Music: P!nk - Just a little reason
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the art of procrastination

Practice practice practice!!

I have been terribly busy lately. between work, uni, assignments, getting shit done…  and oh damn, there’s a house inspection soon! *rushes off to clean the house* I must say though, busy as I am, I am learning to enjoy this busy life. Some days, it is tiring. I had walk into the house, bend down for a tad to feel the softness of my bed… and i was off, lights out.

Lake George... Such a nice day today!

 

I have had the opportunity to travel quite a bit lately. Prior to going back to Singapore,  I managed to go down to the coast with some friends from back in ANU. It’s sort of a sad meeting each time we meet up, as Wade is now getting ready to fly to America with his wife. This stay might be permanent, we don’t know yet, and I have always considered Wade and everyone in our little group as very important people in my life. So, while I am happy for him and Yvette, geez it feels kind of sad :(

Sound wave !!!!

 

After coming back from Singapore, we headed up to Soundwave 2013. I have noticed that, progressively, there seems to be more and more smokers at these events. The highlight of my time there was dragonforce. I bought some tickets to see them back in 2008 I think – but we never made it there and the tickets were SO WASTED.

This time, it was some thing like a 35 minutes performance – short, but I did enjoy whatever they played. It was great to be hearing them live and to be caught up in the moment.

I did some thing silly though. Prior to their performance, despite my height phobia and the ease i drop into motion sickness, I decided to get on one of the rides. Thereafter, I was a pack of nerves who was about to throw up. Add all the cigarette smoke in, I was well on truly on my way to hell.

The interesting story to this was, the organisers were not prepared to let me OUT of the venue. To various parties, I have already said I know and am keen to not come back into the festival. I just wanted to hang my head in a clean toilet bowl then sleep. However, I was turned around a couple of times before they finally let me go – into the pouring rain -_-;

Finally, this past weekend, we went up to watch Russell Peters LIVE!

I have no photos for this, duh, but all I can say was that it was a fantastic performance! I have never watch a comedian live, and the crowd atmosphere also help make the jokes doubly funny. It was ok to laugh out loud, and it was ok to laugh for extended periods of time – and I actually laughed so hard I cried.

To be honest, that was such a weird experience, I actually sat back and tried to figure out if I was actually sad or not. These days, I break into tears quite easily, so I wasn’t too sure what the hell those tears were doing hanging out.

This looks so good in a wok lol #curry #dinnerI have also been cooking up a storm at home. I don’t document most of these because they were simple home cooked food, versus my previous attempts in trying new stuff or following particular recipes – all my recent food were made simple and to fulfil my daily needs.

There were a couple of weeks where I really didn’t want to cook and really didn’t want to do anything. groceries were bought, and then I just lost interest. I ate out nearly every day and night, and burnt through my pay. Yeah, one should always enjoy your pay, but I would hardly think spending it all burning through food was hardly the only thing I should spend it on.

What I really enjoyed doing though was playing with my new wok, from Wok Star. I bought it around christmas period and have been cooking with it, on and off, ever since. You might think, wtf, dude, you spent how much on a new wok and some “accessories”?

?????simple dinner: honey garlic roasted chicken. Stir fry veggies. Work soon :(

Yes, yes, I did. You see, I have bought a few woks here every year or couple of years. I cook enough fried rice and other sort of stir fry things over the years – mostly fried rice though – that warrants me needing a wok. The problem I faced, though, was that despite how non-stick these woks were, shit always get stuck to the bottom. Eventually, they also got burnt through. Woks sold here have a flat bottom to accomodate the common electric stove tops. While this is great, this meant that burnt/caked up bottoms were unavoidable. Even if they were avoidable, the food often turn out not quite what I was expecting.

I could have bought it locally, but they were mostly stainless steel. So, away I went and ordered this. Also bought a camping gas stove so it could sit over real fire – and the rest was history. I probably have never cooked so much stir fry in my life, but I kept throwing it on. It was easy, it was quick and, generally speaking, quite healthy since I keep trying to maintain “5 colours” on my plate. I don’t use as much oil as hawkers normally do, and I still get a good flavour out of everything.

The other times that I use the wok is for steaming. My non-asian friends probably don’t realise this, but the bamboo baskets aren’t the only way to steam food. Of course, some uses the rice cooker for such situations – but my family has always used the wok. There’s a simple tray insert you can use with the wok, filled with holes, and you can chuck the whole plate in. Most woks sold here have no domed lids for their woks, so this was difficult to do (thus, only fried rice). I rarely ate steamed stuff because of that. However, since this wok arrived… yeah, it’s been good.

I have been very busy lately, yes, but I have also been very contented. Thank you everyone for all your care love and support so far. :)

Current Mood: (accomplished) accomplished
Current Music: Train - Marry me
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