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. In celebration of food and dining experiences . |
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Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others
Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu |
Sunday, August 24, 2008 C-R-E-A-T-E: Simple Japanese Sunday Lunch  I experienced an epiphany over this weekend. It was a series of events that lead to it. Strangely enough, I feel a myriad of emotions- of excitement, inspiration, and determination. And truth be told, I cannot be more happy, and more at ease than ever. At times like this, I love to channel this newfound energy into creation, and mostly, the creation of food. This time, it took the form of savoury. It was all pretty simple. Just 3 dishes for a light lunch for the family. Our amuse bouche was inspired by our vegetarian meal at Domvs, utilising only the freshest of ingredients- tomato, sea salt and julienned ginger. The simmered gyu was the star of the meal. The sauce, consisting of the wine, shoyu, mirin (Japanese cooking wine), caster sugar and onions have been simmering in the pan for close to 45 minutes. If only we had found the right beef slices (the shabu shabu type)! Culina apparently doesn't serve Japanese customers, so we had to make do with beef flanks which apparently doesn't give the right texture cause of its size. The miso mushrooms were back on our dinner table by popular demand. I, like all my family members, still like this dish very much. J and I still can't get over our amazement over what miso can do to food! Chilled tofu with molten eggs was our third and final dish. Topped with black sesame seeds, served with a heap of grated ginger, it's the best way to counter the summer heat or the gloominess of the rainy weather. My sis was pretty peeved when she heard that I was cooking lunch when she was going to be out. However, she managed to sneak a molten egg, and some miso shrooms into her mouth, just before she headed out of the house. Sometimes, I do wonder when she will start to hang out more in the kitchen other than to look for food. After the dishes were cleared, J and I started flipping cookbooks and food magazines for inspiration, planning for my dad's birthday dinner against a backdrop of the pitter-patter, falling raindrops. There would be lamb...chocolate...wine... I cannot wait. My dad too. *** Our every little creations bear our mind's thoughts and our heart's sentiment.  Our Amuse bouche Simmered beef with onions Miso-shrooms Labels: Japanese cooking, miso shrooms
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