Masterchef Australia has began and in its first challenge, the contestants were told to create something from their childhood memories. We were away in Hobart and so I missed out on that series but I heard that almost everyone had tears! I guess that is the part of being on reality TV. They need tears and stories to hit top ratings. I am sure they succeeded. Even though many will think that contestants should not cry on TV but if it is something touching as childhood memories, then I am sure tears will flow irregardless. It is just that TV makes use of the opportunity to capture it as this is what most audience are after. They love the tears and it is something to bitch about.
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Noodle Party Invite! An invitation to a Noodle Party! Christine and the Big Scary Kitchen, Fried Wontons 4 U and Momofuku for 2 are having a virtual noodle party. We’re all going to make our own take on a noodle dish and post them up at the same time. If you are following on twitter, search for hashtag #noodleparty. I was really glad to be invited to this noodle party by @friedwontons4U and @momofukufor2. It was almost a no go for me as I had too much backlog of posts and own errands to do over the weekend. But I manage to squeeze this in as I failed in my last couple of attempts of cooking dangmyeong. Dangmyeong is a type of glass noodle made from sweet potato starch and it is a very popular noodle used in Korean Cuisine. I am always on the lookout for simple and yummy meatless recipe every week. This week’s meatless day dish is inspired by Christine’s Stewed Beancurd Puffs with Daikon & Carrot. It fits the bill and it has been awhile since we have cooked with daikon or also known as white radish. Daikon has a nice subtle sweet but clean taste and it takes on flavour really well. I love it chunky in soups or julienne raw and served in salads. After a trip to Footscray market, I decided to ditch the tofu puffs and got Enoki mushroom, baby corns and fresh shitake mushrooms. This dish is a collaboration of myself and Mister. I prepped the ingredients, he cooked and I took the photos. And I have to say it turned out pretty good. I need to take a break from all the feasting after this hectic 2 weeks of eating and drinking. It all started a couple of weeks before Chinese New Year where we spent my weekends making pineapple tarts, cashew nut cookies and kuih bangkit. And I made heart-shaped ones because the first day of Chinese New Year falls on Valentine’s Day as well. So more love around for everyone!  |
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