Kitchen notes

Key ingredients:
Tofu, shrimps, zucchini, bacon, butter, broccoli.

Make your chocolate cake in 3 minutes

You need...

Wet ingredients:
1 beaten egg
3 tablespoons milk
3 tablespoons oil
a splash of vanilla extract.

Dry ingredients:
4tablespoons flour
4 tablespoons sugar (I say 3 it's quite enough)
2 tablespoons cocoa powder
you can add some chocolate chips as well.

Mix them well in a coffee mug, put into the microwave on 1000 watts high power for 3 minutes.

Enjoy your snappy cake.....

雜事

成包一共有12份的miso湯包都係三蚊，抵到笑。最近買咗好靚的豬扒（靚到煎個陣已經好香，熟咗完全又白又滑），本想用芒果做醬汁（唔好問點解係芒果，完全係無譜亂黎），可惜個非洲芒好生，想到這些湯包其實同豆醬差唔多，就抹上去隔一晚拿黎煎，果然唔錯， 味道配得實在很好。平時唔多買豬扒，因為嫌炸豬扒煩，而且真係唔中意搞到成身油味。家陣知道其實煎豬扒可以咁味美，第日都會食多點又白又滑的豬扒。
買到一個泰國耶青，唔講得笑，我用小錘毆打一輪先開到個殼，買時完全沒想過食個耶青都會咁辛苦。 不過食返果種滋味卻又覺得很值得。

呵呵，這位西瓜太郎已經被我吞掉...

Being lazy on a summery saturday

Being lazy is to enjoy the sunlight on a lounger...
to have salmon on baguette for lunch...

A trick to be lazy and tasty!

Busy but want to have a tasty meal? Here is a trick to achieve this, to cook large amount of pumpkin, carrot and tomato puree mix and store them in boxes put into the fridge or even put them in freezer. They can be an amazing taste base and served with variety of food.

You will need:

Step1: Get a big wedge of pumpkin and two sticks of carrot, chopped in chunks and boil in a deep pot;

Wait until they are soft, drain them and then crush them brutally in the pot(you need a potato masher), add salt and pepper to season a bit, set aside.

Step 2: Four or five tomatoes, chopped in chunks, you can remove the skin before you chop them.

(How to remove the skin: slightly cut a "cross" at the bottom of each tomato and throw them into hot boiling water for some seconds and you can peel the skin off easily, otherwise you prefer eating the skin like me, don't bother.)

Grab some chopped leak or celery, and your favourite herbs if you like, throw them to a hot pan with a little bit of oil or butter, season a bit, add all the tomatoes, keep stirring them until they are bloodily out of shape.

Step 3: Pour the bloody to the mashed pumpkin and carrot, flow them nicely until all mix, store them in the fridge.

If you want them to be extremely smooth, reheat the puree and pour some fresh cream or milk in. (I don't like to add cream or milk. I love to keep it light.)

How to serve:
1. If you are busy and just want to fix a hot soup for lunch or dinner, just reheat the puree mix in the microwave and serve with some bread rolls, divine!!

2. Sausages lover? Good, get some sausages(better with some ground beef or venison meat sausages) and pan fried with chopped onion and some more vege like peas and corns(Get them from frozen section in the supermarket), season with Worcestershire sauce, then when they are all cooked, place them on top of a hot big bowl with the puree mix, sprinkle some cheese and parsley if you prefer.

3. Spread the puree on a wrap sheet, lay the fresh salad with grill chicken breast, nice kebab done!

4. Stir fried some beef mince and beans, pour the puree in, place one or two eggs on top till they are half cooked, serve with some breads!

Lazy and tasty, you have them all!

A quick bite

Not much appetite in early Autumn, a sandwich is always good as a quick bite.
A good sandwich means it has lovely toasted wholemeal bread, fresh grated carrot and cheese, thin slices of cucumber and some right seasoned roast beef.

與Liquorice candies交惡

“你好難食啊！”
“妳唔使0甘坦白喔。”
“開頭給你英文名呃到，咩liquorice,等我幻想以爲係有酒味。點知一食就係成陣咳藥水味，難啃。”
“低能，自己英文屎就怨我，我係中文裏邊的甘草啊，雖然北美流行的root beer裏邊會有我，不過係證明我好百搭。妳都無全錯，咳藥水裏邊好多都係會有我的成份。”
“甘草...我以爲你真係成條草0甘柔柔弱弱，點知係種植物的根部，切了片都仲好大下。”
“妳連對中國這麽重要的草藥都無咩認識，仲嫌我難食。妳細細個腸胃唔好或有多少咳時，我都唔知幾有貢獻。”
“都唔知邊個將你做成candies,到處搵人上當。”
“妳自己唔中意我，唔代表無人中意我，我在歐洲都唔知幾受歡迎。”
“我不過係覺得當糖食唔係一個好主意。”
“真係講得文皺皺，以爲可以掩飾自己的無知啊？”
“Ok, your flavour is fucking annoying. Being used in medicine is acceptable; but being candies is disastrous.”
“It doesn't matter. You can't play down my popularity even a bit.”

Food the instant comfort

Food is an instant comfort for me. I am a food lover.

When I get up late in weekends then have some croissants with a large cup of mocha at home, it can cheer me up the whole day.In weekdays, two pieces of lovely rye toast or wholemeal toast(I prefer they go with ginger marmalade or marmite) with a cup of tea, and undercooked egg(Yeah, I know I know, such undercooked egg may have Salmonella. I really don't care.) and a serving of fruits are essential for me. If it's a bit rush in the morning, I may just have a bowl of porridge with dry fruits and nuts. According to my not-so-accurate reflection, I may have no brain at work in a day when I had a no-breakfast morning(Of course, sometimes even there's a had-breakfast morning, I still can be a deadly brainless person).

Most of the time I prefer a light supper no matter in what seasons. In spring or summer, I normally have easy pasta salad.It means to fetch some vege,nuts, tuna or salmon and only add a bit salt and pepper sometimes can be the salad dressing for the flavour.Yeah, it's fucking boring, just like me.

In autumn or winter, I have soup(Pumpkin soup and ham vege soup are my favourite) and bread. Sometimes if I want to indulge myself a bit or experiencing a good mood or having a dreadful day, salmon steaks, venison sausages, bread with salami and cheese/pate and fish fillets, these are all my choices. When my laziness drives me thoroughly or I engage into some works or books deeply, I will just fetch something edible whatever exist in the fridge, or even have nothing.

I have nothing special for my lunch, they are only the good old sandwiches and vege salad, easy piecy. It's exceptional in winter that I may have a hot pie or a casserole/stew dish for lunch.

I like cooking only when I have plenty of time. I recall that in my first two years uni study, I did a lot of cooking. Mainly I did Cantonese cuisine style for my meals at the very beginning. Then I was amazed by some cool chefs in the food channel demonstrating the convenience and simplicity in cooking for a tasty dish. I've changed my cooking style from that moment because I was already tired of cooking a Cantonese style dish. Recently, I prefer the very simple and smooth taste or people might call it plain/boring of the food I mentioned above. I become very lazy is a part of the reason for this preference.

I can accept some food with strong flavours such as spicy flavour but rarely have them. Recently I seldom have guest at home but I have great pleasure in cooking a three-course meal. I still enjoy some dishes with Cantonese cuisine which emphasised on the freshness and original taste from the food. For example, those steaming dim sum dishes and any seafood dish I enjoy so much. At the same time, I appreciate Japanese cuisine and Italian cuisine especially. Anyways, I don't think my taste for food is eccentric at all.I also don't mind if you call me a dull person.

Not-so-sweet chocolate is my favourite snack, always! Simply if my enemy offered me a block of chocolate with hazelnuts,it could make me surrender for a minute. Serving of crackers with cheese is my devil treat. McVitie's digestive biscuit is my favourite.Its smell of wheat just fantastic. Ice-creme with waffles is also my weakness.

Of course I love dining out to enjoy the varied exquisite cuisines in restaurants. But it really depends on whether I have the money. Money saving is my priority currently, therefore I only dine out once a week. After having an operation, I rarely consume alcohol. I no longer have wine at home. I know it's not the cause for the sickness I had before, but I am not so recovered psychologically. The passion for the "risky" food and drink hasn't come back yet.

I enjoy the instant comfort from food. I respect food in the way that avoid wasting and also not being greedy. Food is to let people being healthy but not turning to be sick. At the same time, I will remind myself never obsess into it and most important is that I have the will to choose what kind of food I put into my mouth. I am the only one who is responsible to my own action or desire!

Creative crap

This Sunday I was so busy making sushi. My friend mentioned that in the reality show《Master chef》, one of the contestants used banana to make dipping sauce which went with sliced pork. "Oh, yuck!" I immediately imagined. Anyways, when I saw my leftover salmon steak still sitting in the fridge this morning, I suddenly came up an idea to make sushi with it.

This is my recipe for the crap:
Leftover cooked salmon
Seaweed sheets
A little bit of cooked cabbage and shaved carrot
Sushi rice

Firstly I brutally mashed the salmon steak and mixed them with the sushi rice. Then I had some cabbage and carrot to put on. After all, I rolled them all up and sliced the sushi roll carefully. Here it was, the bloody creative sushi I made.

Although I never tasted that sliced pork with banana sauce, I am sure my creepy weired sushi tastes far much better. How creative I am. (Oh, crap!)

Camembert cheese, century egg

Once when I had rice crackers with Camembert cheese in my snack time, century egg popped in my mind. Indeed, as Wiki says that the yolk of the century egg is creamy and almost cheese-like flavour. No wonder why I like both Camembert cheese and century egg. The similarity occurs in some ways.

Nowadays I can't be bothered to look for the century egg. 125gm Camembert cheese only costs me $4 around and I can get it in any supermarket with absolute convenience. An single duck egg costs me $1.5 or $2.5 ridiculously(I don't remember the exact price) and it's only available in several far away Asian supermarkets. Obviously, easy enough for me to make a rational choice in this situation.

Currently, moldy cheese the Camembert really wins my heart. Its similar type of cheese, such as Brie, has the milder flavour and the texture is not runny as Camembert. Feta is okay for me but I am not so impressed. However, I must confess that I have no guts(also no money) whatsoever to try the Roquefort which is known as "the king of cheese". What a shame! But if you tried some already, don't tell me the flavour and describe what it looks exactly, I don't even have guts to listen.