The process of creating new dishes

Where to begin. Honestly, it feels like a blank. Starting to post regularly after a long dry period is slightly tough. Of course, if I really wanted to, I would. However,  I feel like this is not where my focus should be, right now. This should explain my lack of posting. In saying this, though, I am doing really progress with my food journey. As mentioned in my last post, I am enthusiastically pursuing my culinary adventure, especially in the production classes. 

I will try to post at least once per month.This blog has really helped me in so many ways. When I had quiet time, this is where I used to fill the days. I would find myself sorting through endless photos to post. I can still vividly remember when I began this blog, it is when my real journey towards food became alive. I have always been mesmerised and drawn to the creative process behind food: to create dishes that are not only visually appealing, aesthetically soothing, but also taste wonderful, smells delicious and are super nutritious. It is such an intricate process to get the balance of flavours right, as well as the textures. I have slowly become familiar with ingredients combination, what goes well with what, like for example, lamb and rosemary, tomato and basil, apple and cinnamon. Something that I have become increasingly more accustomed to is making use of seasonal ingredients and what I have on hands. Letting the mind works and the creative processes loose.

Lately, I have started to try creating more dishes. I have finally managed to bridge the wide gap between reading a recipe and actually making it. You won't know until you try. I enjoy reading cookbooks, looking for recipes, but I would always end up with a massive collection of recipes, yet to be created. I will additionally watch countless of cooking shows without taking any action whatsoever. I am finally embracing the power of reproducing dishes, adding my own twist, plating up and of course, devouring the amazing food. The key is to getting started and you never know where it might lead you. So TRY, TRY, TRY........

Here are a few dishes that I put up along those lines during the past few weeks.

Steak with cauliflower puree, sauteed spinach and grilled cauliflower florets

Served with carrot soup

Spanakopita - spinach feta pie with lentil and roasted beetroot salad and charred onions

 

Pork fillet with onion puree, sweet potato and charred onions

Pulled pork

Pulled pork burger with coleslaw and oven roasted sweet potato chips

Pulled pork burger with parsnip chips

Pan-fried salmon with pea puree, sauteed spinach and pea and garlic bread

 

Chicken schnitzel with potato mash, braised red cabbage and salad dressed in light honey vinaigrette 

Pan-fried baramundi fillet with carrot fritter and carrot puree

Steamed fish with lemon sauce, sauteed spinach and asparagus

Enjoy the journey. 

Happy Chinese New Year (Year of Monkey)

新年快乐 ! We are officially in the year of Monkey. Wish everyone good health, prosperity, happiness, peace, and success. Hope it is a delicious one as well.

Traditionally, we eat nian gao (sticky sweet rice cake) during the day, since it is vegetarian. I tried making it first time this year. It tasted alright, not like the one in Mauritius obviously, but getting there. 

Here is a round of Chinese New Year dinner on Saturday at my uncle's place.

Chicken, stuffed fish tofu, and green veg

Lotus seed, red date and white fungus dessert 

My 'nian gao'

Biscuits

Tortilla taco boats

This is a new range of tortillas from the 'Old El Paso' brand. They are called taco boats and they are quite handy to eat with actually. Instead of the usual wrap, this one acts as a holder for all the ingredients and toppings, so that there is less chance of any juices or sauces to fall off.

You have to put them in the oven for about 10 minutes which makes the tortilla just warm and soft enough, with some slightly crisp edges. Taste-wise, it is the same as the normal wraps in my opinion. I guess it's just another fun way to enjoy some homemade mexican food.

Dinner

I have combined various photo of dishes I have cooked for dinner over the last few weeks or so. When I cook I try my best to produce a balanced meal, which consist of proteins, fats and carbohydrates.This will, in most cases, ensure a good absorption of food in the body and help with digestion. Besides, it will bring more colour, flavours and texture to the dishes, which is definitely a plus.

Note that I do not take pictures all the time because either (a) I was too hungry (and you know how one cannot especially think clearly when starving) , (b) I forgot (which goes back to possibility a), (c) I simply did not have the time to get a good picture or (d) the dish was not very appealing (which fortunately has nothing to do with the taste aha). I take pictures randomly since I am not a pro or anything. My key point is to successfully catch a good visual photo of my dish. Then, I can eat happily and heartily.

Veal steak with sweet potato, portobello mushrooms, salad mix and some tomatoes

Tofu, chicken, mushroom and pak choy served with rice

Brocoli, mushroom and carrot stir fry with rice and red lentil soup on the side

This is some marinated drumsticks

My broccoli stir fry

Chicken stir fry with mixed veggies, shiitake mushrooms and cashews

Salted fish with zucchini and lentil soup, served with rice

Pan fried tofu with a honey soy glaze

Broccoli and carrot with lentil soup

White sweet potato baked in the oven

Steak with some potato mash,white sweet potato chips and spinach leaves

Beef with potato and mushroom curry

Pasta with beef and capsicum and pumpkin

Dhal curry, with salted fish and cabbage- carrot stir fry

Another round at Ko Sing restaurant

I will start with my all-time favourite dish which is, of course, the peking pork.

I love the crunchy texture and the sweet sauce with which the pork pieces are coated. I must however (innocently) add: to eat in moderation.

 

No need to mention the name of this dish: Japanese sizzling tofu.

 

This is the sweet and sour pork dish. The dish in itself was good, but not amazing and definitely not memorable.

  

This is a new dish we recently tried: garlic sizzling beef. This was so good. I extremely enjoy the flavour combination. There was some celery slices (though you cannot see in the photo) and I was pleasantly surprised to see how they go so well with the dish. Usually I would put celery only in soups as I found it can be too overpowering in chop suey or stir fries, but I guess I found the solution which is  to just cut in a bunch on two- it will bring just the right flavour.

Dinner at Ko Sing

We had dinner at a Ko Sing (a chinese restaurant) to celebrate my graduation. I really like the food there, definitely my favourite restaurant so far. I think, unlike other restaurants, their dishes are tastier (neither too salty/ sweet/ oily - just the perfect balance), generous, fresh and so delicious. On this occasion we ordered several plates. I loved all the dishes, they looked amazingly and tasted just like you'd imagine (even better, much better).

First, we had honey chicken (enjoyed the crispiness of the batter and sweetness of the sauce- the right balance),  the special fried rice (I think this was the only so-so dish), sizzling beef (the beef was tender- what you'd expect from this dish), peking pork (this was absolutely the dish of the night, was so unbelievably good, crispy on the outside, soft meat and the sauce- so wonderful), the japanese tofu ( it was alright) , seafood tofu claypot (really like this one as well- the 'healthy' dish of the night), soft noodles (was good), and mapa tofu (it's a sort of mixed fried tofu and meat combo with some sauce and veggies on the side- tried it for the first time and thought it tastes alright  or maybe I was too full already). Anyway, I enjoyed each mouthful on my plate.

By the way, I took the photos with my new camera, a nikon one :) Now I spot the difference.