Waiting game

Since the 37-week pregnancy, I have been occasionally started to worry that the little one will comes not in a full term. Now, two weeks have been happily and peacefully passed. Little one seems sitting comfortably inside: following perfect sleeping and moving alternation schedule. However, the uncertainty is gradually increased since the start of 39-week, because she might arrive in any moment then, or overdue which is another worrying situation.

Emotionally, her arrival will be the moment to really start another unknown life, although I have been prepared for about 9 months already. When little one is still part of inside you, I do not think I will know what it will be like when she is truly here. I am happy with the lifestyle I had before, although somehow I do feel something is missing. I do not know what exactly it is. It might be a habit of overlooking the life what you have already or not have. I do not wish to have everything, but maybe certain things in certain moments. To be honest, I have not imagined that I could be a mom-type, but I do believe I could be a good one, even most my friends are convinced. That is definitely contradiction between what you want and what you can. I might want to have my own kid, no matter how happy I was with my life. That is something I have been sure for long time. Only I prefer to have in a later age, if that is successful. Whether you can be a mom in certain time in fact is quite uncertain, with ticking biological time. As a medical scientist myself, I believe good healthy condition regardless certain female fertility age, but also odds. Meanwhile, left all these scientific evidences or possibility out, to have a baby is not only a biological result. I believe the soul and spirit of a human being, and something it could be a very precious little beautiful gift. Therefore, I have a very mixed mentality about having a baby, or your own kid.

These 9~10 months pregnancy for me, it is a learning process to know my physical body and the deep feeling with myself and new born. I know that I have gradually fallen in love deeply with this little one, since the moment I knew she is there. Occasionally, I felt a bit overwhelmed about the unknown changes for myself and responsibility for someone who is so tender and fragile. In the different stage, I know I wish she could be healthy and happy with whatever I could do. That is probably biological or instinct bonding with the little one. By the time goes time, the love is getting stronger. Life is full of surprise, or just a little sweat candy, depending on how you could like to taste it.

In the past weeks, I have developed the so-called “nesting” behavior, but I realize that is also possible because I feel the uncertainty. With an almost done to do list, full of tasks for preparation or things I could do for myself, I just cannot stop to think or refresh myself daily. Rather than “nesting”, I am actually a bit afraid. I have read several well written articles about how devastating and hurtful parents lost their loved kid; about mature adult could not develop the maternal instinct. I also have been touched by amazing videos of new born, and I feel strong affection which I seldom felt before. I have enjoyed to gently massaging my nice belly, talking and singing to little one, asking father to read story to her when she is awake……I do not know when exactly we will finally meet her, maybe in two days, this weekend, or next week? I know I love to finally meet her, with plenty of joy and care.

When colorful autumn arriving this year, we could not go anywhere freely as we want, just like last year. But thanks for the little one, I have also spent amazing relax and happily months. Instead, this year, we have received the best quality chestnut. With a bit mixed up, it becomes a super delicious banana chestnut cake. I could not be happier about how it is teased like: fruity and nutty, warm and sweat. The best treat for the season.

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(p.s. cake and photos from leee)

Original inspired receipt – Brilliant banana loaf , and seasonal food – chest nut

 

Out of my home kitchen

From spring to later summer

Eating well has always been my joy and way of living. This year I could enjoy cooking more, probably due to the weird good weather, my super relax mood and unexpected long time off. Or, if I eat well, I feel well. It is not necessary to be comprehensive food, but just comfort, healthy home cooking, can be enjoyed by myself, two persons plus little one inside or with friends.

I could not agree more that  cook and eat well are the simple joy and celebration of life, which can be reached daily. My inspiration could come from seasonal food, ingredients from pantry, TV receipts, magazine, or anywhere, whenever. Be casual, spontaneous and creative are the essential fun of cooking, for me.

Stuffed mushrooms with ricotta

Baozi (包子)

Sticky banana & maple cake

Roasted pork belly with sage and rosemary

Strawberry yougurt juice

Pad thai

White fish with butter capers sauce

Italian style chicken stew

Sticky banana & maple cake

Steamed beaf with rice flour

Mango lassi

Braised chicken with eggplant

Cheese cake

Summer chicken stew

Banana loaf

Pad thai

Chinese style steamed millet and pumpkin sponge cake (小米南瓜糕)

Salmon roll

Quinoa feta salad

Crispy Greek-style pie

beef bourguignon recipe

Roasted pork belly with apple apricot

Roasted prok belly

Teriyaki salmon

Indian potato cakes

Teriyaki chicken

Butter ginger cake

Ingredients for Thai curry fish

Yogurt muesli with fruit sauce

Berry Ricotta Cake

Berry Ricotta Cake

Spaghetti with walnut sauce

Crispy Greek-style feta spinach pie

Indian potato cakes

beef bourguignon with polenta

Myrica rubra soup

Thai curry fish

goat cheese savory cake

Read bean bao (红豆包)

Summer rissoto

Chinese Scallion Rolls (Hua Juan 花卷)

(All photos and food were made by Leee )

P.S My favorite foodie/culture/documentary programs this year

A cook Abroad – Series of BBC TV chefs

Parts Unknown – Anthony Bourdain

Fearless Chef – Kiran Jethwa

Marokko in zes gerechten – Chez Benali

Wedding day – Lieve Blancquaert

Langs de oevers van de Yangtze – Ruben Terlou

 

Turkey session two – The master of roasted and baked food

Turkish are probably the best masters of roasted food as I known. As soon as we have checked in a small hotel somewhere in Sirkeci region, with the help of GPS and Guardian Guide, we were heading to one of best kebab restaurants in Istanbul – Şehzade Erzurum Cağ Kebabi. After two years, I could not recall what it exactly liked, but only thing I remember is that the meat was defiantly one of best roasted flavor I have ever tasted, and it was complexly unexpected.

Spending busy sightseeing day from bazaar to bazaar, one of the best snacks you could get is the fast food type of kebab sold just in the corner of bazaar entrance. Ever though, it would not be disappointing you. Juicy kebab meat was generously stuffed into a big piece of Turkish bread. Avoiding the novel way of adding fired chips, you can just stay eating street food type of kebab, not fancy fast food type.

In Istanbul Karakŏy near the sea side, fresh fish market sells all kinds of fish. Sitting in any open restaurant with amazing view of sea and mosque, you can enjoy grilled or fried sea fish, probably directly from the market. No any fancy garnish or any other complex flavor, only raw onion and piece of fresh lemon, maybe a bit pepper and salt. You can just have the very pure taste of fish. Or, you can get a grilled fish stuffed in bread, mixed with a bit salad and raw onion and chill sauce as a perfect afternoon snack.

For me, Izmir did not give me much more impression. However, a hided amazing kebab restaurant – Doyuran Manisa Kebap Salonu, cached all my attention and memory. Sitting outdoor under green shadow, different from Istanbul, Īskender kebab is big sliced and thin meat; mainsa kebab is layered on soft bread yet with super crispy skin. Both are served with tomato sauce and splendid yogurt, roasted green chili. I am not vegetarian, love meat but also do not eat much, definitely not large portion during lunch. However, I ate maybe 300-400 gram kebab only during that lunch? And it was just satisfying. With meat roasted in master level, all you can have is the very authentic way of enjoying meat, not other fancy flavor, just the piece of meat with the very sense can only come from well roasted meat.

If unfortunately, you are very strict vegetarian, you can still enjoy various baked/roasted food. Famous pita bread can be served with any dish; Gözleme is stuffed with spinach and cheese; Simit is baked with sesame seeds, which you can get anywhere and it is even perfect as a snack; Vegetarian Turkish pizza is stuffed with fermented spinach and cheese.

Such country, when I have opportunity traveled from coastal region to the central Anatolia region. With the changed and amazing landscape, I understand why roasted/backed food is one of the essentials in its cuisine, and Turkish are absolutely masters of grill and roasting.

(All photos from Leee’s Turkey trip on Sep 2014)

Other reading

Turkey session one – Unforgettable Istanbul

 

Thai flavor on the way – 2

Still cannot believe, it took so long to start my Thai trip. I guess about more than 5 years. I have been moving, working hard, travelling around, and finding balance in the passed years. I could be happy, sometimes stressed, sad and recovered, circling and arsing.  This time, just so easy to say go, and I finally did it. It was a wonderful trip, and again make me feel love it more. For myself, it is probably just the moment what I really need after all of these and those.

  

Soup and noodle

Sit down aside on the street to have simple clear noodle soup, floating boat rice noodle soup with braised duck breast meat in floating market, mini fish ball rice noodle somewhere in Chaing Mai, oyster sauce stir fried wide noodle (phat si io) in Phuket town market, rice noodle are like daily snacks which you do not want get rid of. When you are lightly bit hungry, to have a good portion of warm rice noodle in clean soup, it is just so comforting and healthy. The soup is most time pork meat and bone stock, and it has special meaty freshness and goes perfectly with rice dish. You can have separated clean pork bone soup or pork blood soup, and eat together with rice noodle or Khao Kha Moo. Or, you can order the number one famous Tom Yum Goong, as a twisted type of Thai curry soups. If you are in love with sweet and sour flavor, Pad thai is definitely served as the king of fried rice noodle.

Thai Curry

Only when I visited Thailand, I have understood that I have cooked home Thai curry in a wrong way for quite a while. Based on Indian curry, I only add lemon grass, fish sauce, coconut milk, Thai basil. It actually contains much more and different fragrant herbs and flavor than what I usual did. There are actually 4-5 types of ginger, Thai basil, lime. I have been always wondering where the green and red color come from green/red curry, and I have never truly believed it comes from chili. Maybe, just some color herb/root power has been added, like turmeric adding the beautiful yellow to Indian curry. It turns out it is actually chili, fresh green chili, red chili, dried chili, spur chili, bird’s eye chili…

Thai curry should be hot with chili spicy, not spicy from other spices. It, however, also contains amazing and distinguished fragrant from kaffir leaf, lemon grass. Thai curry does not really use so much onion as typical Indian curry, maybe shallot. With plenty of coconut milk, it should be juice with rich sauce, or even soup like. Together with jasmine rice, it is just so perfect.

You can get signature Thai curry from night market, local restaurants, or a bit trendy new styles Thai restaurants in luxury department store, even from yourself during attending Thai cooking course. It is tasted good everywhere. I probably still prefer those local restaurants, eating a plate portion Thai chicken curry in a very casual and relaxing environment, surrounded by busy local eaters. It is just amazing food in your mouth eventually. Another perfect way to really understand Thai curry, you can always following Thai cooking course. It already becomes a part of touristic experience. I am a person not bad at cooking myself, and spend quite lot of time caring about cooking and food, but I still think that such touristic course is such a good enter to get to know Thai curry. Curry paste is just fresh hand prepared and grinded, and as a matter of fact you could contribute to grind. It is really joyful to see some much beautiful ingredients lying in front of you. At that moment, in the very end of my trip and after eating so much incredible food from central to south to north, I have understood the essential of Thai cooking is about the secret fresh treat from nature and smart preserved flavor. The preparation is the key of Thai flavor, and the actual cooking sometimes may only take few minutes.

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P.S. All photos were taken by Leee, during thai trip Feb 2015.

Read  Thai flavor on the way – 1

          Thai fast through my camera

 

Thai flavor on the way – 1

The best quality of street food which you could get on the way should be in Asian, so simple and joyful. Eating outside or on the way is a sense of joy and celebration. You can eat whenever and whatever, in any occasion and location, because they are just so easy to get. There is not necessary to be restricted or formal, instead you can spend few minutes waiting for the tasty and golden banana roti baked with greasy butter, somewhere in the busy street corner; you can drink a warm rice noodle soup prepared by a little food cart. Does not matter whatever the vendor put into the soup, could be fish sauce, pork offal soup or pork blood, finished with fresh coriander. It is just so right, while it is probably 30 degree in the afternoon. Or, just as simple as a fresh opened coconut full of sweet juice water. It is Thai flavor on the way.

Night market

When we arrived at Krabi, it was about 21:00. We were certainly not afraid of finding a local place to eat, just like we did else well in Thailand. What you should expect is that Thai food are everywhere. Unfortunately, Krabi is not like other over popular and touristic places, where is not much local restaurants. Streets are much less populated. However, when you keep the faith about the Thai street couture, we accidently entered a busy night market full of food carts which was just hided in those empty streets. At that moment, when you saw so much ready cooked little piece of rice with meat and vegetables wrapped in banana leaves, I knew it must be cooked with coconut milk, one of my favorite south east flavor. Fried sour and sweet rice noodle (Pad Thai) was wrapped with egg omelet (probably south west Thai style, I guess), and served with raw soybean sprouts and peanut crumbles, finally fresh lime juice to awake all the flavors. Northern style Pork green curry with coconut milk cooked in small hot pot, together with yellow noodle. Its sweetness was much stronger than the normally spicy Thai curry. With little money, my tongue felt treated like queen.

Khao Kha Moo (braised pork leg)

The next morning in Krabi, we again started to search somewhere for brunch. Just in the corner of a downtown street, a typical local restaurant was opened. I can immediately recognize this type of restaurant, and I knew they probably provided good local food, when you saw much local people were happily eating. It only opened from morning until afternoon, with limited amount of its signature dishes served through. One of them was pork leg braised in sweat dark sauce. The cooking way was perfect demonstration of mixed influence from north, Myanmar and China.

The most unforgettable Khao Kha Moo was from our trip in Chiang Mai. Outside the white elephant gate (Chang Pauk), we were busy with our temple tour and sightseeing in the burning afternoon. Street food vendors were gradually to set their equipment for the coming night. After first night ended up in a touristic restaurant, even the food was ok. We decided back to Chang Pauk street food block, where the food heart was located. Cowboy lady was just standing there holding two giant knifes, cutting the pork leg meat. The meat was just so tender, as falling so easily from the bone. I had heart this lady somewhere, and her stall was named in Chinese “Feng Fei Fei”, probably after the ever famous Chinese singer. Big plate pork leg meat was braised so juice and tender. The fattiness was completely faded away, only the sweetness and aroma from cooked mixed herbs and pork meat.

  

Khao man kai (Hainanese chicken rice) 

As a Chinese style white chicken originally from Hainan, Hainanese chicken rice is a partial dish with migration culture in south-east Asian. Chicken meat is off-white, and skin must be slightly golden after boiling in stock. Sauce and rice are prepared different from other south-east countries, which are also having Hainanese chicken rice.

We were wondering in the phuket old town. Still busy old town was surrounded by hundred years old sino-portuguese buildings, where I even felt a bit sentimental because of its ever history and familiar everywhere characters. I had been thinking go back to the local restaurant, where the half Hainanese taxi driver suggested. Around the corner, with few tables set on the street, simple and popular food was served. Two ladies were helping out and cleaning. In the stall, only chicken, cha shao and few other things hanging, I just cannot resist the clear and light chicken rice with refreshing dipping. Here they were. Plastics plate like elsewhere, placed a good portion rice and fine sliced chicken, a bit dark sauce and few sliced cucumber. In the following, we probably just encountered one of perfect kaho man kai. I tried the prepared chili fermented bean (I guess) sauce set in a big jar. It was just tasted so incredible, yet spicy. I can barely stop, and eventually we had extra more chicken.

Sweat and fruity

In the contrast spicy everywhere in Thailand, it is just so easy to find sweat or fruity sweat. The very first sweat will be the fresh coconut water. I love the lightness and freshness of the coconut water, and it is so easy to get. I can drink in anytime and every day, and I have no idea how many of them have been consumed during my stay. Pity, I could not get the coconut meat inside.Only if you love coconut related all, then you will be in the heaven. Because, the following sweat which you can super easily get everywhere through north to south in any occasion (fortunately, I have tried all), nothing is without coconut product:

• khao neaw ma muang (coconut milk sticky rich with mango)
• Sago coconut milk with black bean
• Sago coconut milk with fresh mango
• Kluay buat chee (Bananas in coconut milk with)
• Khanom Krom (coconut rice pancakes)
• Khao tom mud (coconut milk cooked sticky rice wrapped in banana leaves)
• Coconut milk and meat sorbet
• Toasted banana with coconut sugar dipping
• Any combination of coconut milk and beans, rice, sweat potatoes, taro and etc

As the big lover of coconut, I call coconut the king of south Asian sweat. Does not matter with what, how could it go wrong? For those without coconut, you can have Khao Lam (sticky rice in bamboo), any type of fresh made fruit juice, banana roti, Durian cake, pandan leave cake….

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(p.s. All photos were made by Leee, during the trip in Thailand Feb 2015.)

Continue to read  Thai flavor on the way – 2 

                             Thai fast through my camera

you can also check this nice Migrationology website for more Thai tips

 

Street Food Haven – Rollende Keukens

Few weeks ago, I have been in Westergasfabriek for FFF 2014 event. Since then, I already feel in love with this specious and industrial designed region. It is definitely the place to have urban and fun events. Go to “Rollende Keukens” (Rolling Kitchens) was just to full fill my desire for revisiting Westergasfabriek. However, we had great great fun in this surprising good street food event. I have seen such event in other places via TV, but never here before.

Little trucks have been painted and renovated into any unimaginable cute formats. I have been sick for years for the terrible sacks served in any music or outdoor events. Street food, somehow is used to fatty and fast, here is still fast, but green and innovative. You can find absolutely real grill. The  pork belly was roasted for hours by a group of punk “chefs”, mixed with a bit sour cabbage and pickled onion, and staffed into Ciabatta. That taste masters the true flavor pork, and it reminds me the unforgettable grilled pork belly in South Korean (finally served together with Kimchi). It is really funny to see the unbelievable similarity of Western and Easter way of mastering the amazing pork belly. Anyway, there were several other bloody tasty pieces we have tried. Eventually, food is food, and taste good is the king. I felt in sleep in the train during the way back to home, with happily filled stomach.

Some links: Rollende Keukens , Westergasfabriek, HotMamaHot, Dirty Duck, RAINARAI, Rabarcello, Smokey Goodness

 

 

Full Moon

每年中秋的时候，不论人在哪里，最最思念的就是家乡那一枚“云腿月饼”。 虽然每每回家的时候都不忘带些回来，每年这个时候，却是些许的格外想念。家人包了10个，以比月饼自己7-8倍高的邮价特快邮来。刚好一周，就稍到了。撕开包裹一看，整整齐齐躺着家人细心准备的10个我挚爱的“云腿月饼”。

香气十足，上好的云腿末，加上蜂蜜调制的馅，烘烤得香香脆脆的硬壳。每次吃的时候，稍稍加热，香糯的馅因为蜂蜜的缘故，有点微软。带上云腿那种极好的香，整个饼子是暖暖的滋味。

什么时候应该好好试试怎么去做这个饼子吧！我时常这么想，却不知道为什么，一直没有让它发生。每每回到家乡，或者每每这个时候有家乡自己的饼子，会更好吧！

可惜，今年在这里的月亮没那么好。看到家人在另一端的月亮，我也贴上一张旧的明月吧！给思念我们的，我们思念的人。

（photo by leee）

 

Life of Pea

还能记起儿时回到外公家田地间采收豌豆的情景，掰开豆荚，里面是粒粒饱满的豆豆。最简单不过的，就是丢进嘴里尝尝它够不够嫩，够不够甜。儿时的自己却觉得是种农民式的随便，在田间随手摘的生豆豆又有什么好吃的！当豌豆的季节到来时，在这里就是这个季节。周六市场上粗大的菜农们骄傲的展示着自己新鲜的蔬菜，你若指指豆豆，或许便有毫不犹豫的现场尝试。此时尝在嘴里的是甜滋滋，脆嫩的豌豆。我忽的想起很多年前，儿时的自己追随长辈在采收豌豆的情形。过了许久，才深深了解期间的美妙，那是种最本质的滋味。我很乐意等待季节的变迁，就到这个季节尽情的享用这甜甜脆脆的小豆豆。对它的等待，似乎变成了一种顺应季节的愉悦。而很多时候，真的是要在许久之后才能明白很多事情吗！

         Risotto bianco (white risotto) 和顺应季节的刚刚上市豌豆，是我近来的最宠。基本烹饪方法可见  Risotto Bianco by Jamie Oliver.

Tip: 1) 最好用鸡或者鱼高汤（stock）来熬制烩饭；

        2) 期间一定要不间断搅拌米饭；

        3) 最后挤上鲜柠檬汁，加点大粒海盐，有种味觉极大提升的体验。

有点炎炎的夏日，来盘清爽，配有时令豌豆的意式烩饭，清爽解腻，更或许能吃起属于自己的回忆和愉悦。

  (All photos by Li)

 

Cold winter

What is good for the cold and never end winter? Definitely, will be the lamb dishes.

The special taste of lamb gives a best ever richness and sweat, less fatty texture than other red meat. More importantly, what else would be better than a warm home-made lamb dish, while outside is freezing?

In my home town, due to the geographic reason, we did not have sheep but goat meat, when I was small. However, to manage its gamey flavor is not easy. My mum does not like such wild and uncontrollable smell. Therefore, this dish was neither in our home or go-out menu. Seldom, friends of my farther would invite us together to explore some hidden and traditional restaurants which cook goat meat perfectly. I have memory for the soup with such big chunks of skin-on goat meat, spring onion, a bit ginger, a bit coriander, and a bit chili. Besides, toasted Uyghur kebab was a popular street food for after school student at that time. Interestingly, it was introduced by traveled around Uyghur peddlers from the north-west part, at the later 1980’s. With a small movable barbecue grill, goat meat kebab, season with salt some dried herbs, and the key is cumin. Back to the history, this way of cooking will not surprise you. “Kebab, kebab, tasty kebab, come quickly”, the peddler hawked his wares/kebab – I still remember.

In Chinese medicine, goat meat belongs to “Yang”, which brings heat and energy. The tradition of eating such soup has always been during the winter. Later, I had moved to the north, where still kept such way of tradition, instead it was sheep meat. The most unforgettable was winter hotpot – instant-boiled mutton, giving such tenderness and freshness of meat. I think it should be one of the best ways which restores the nature of mutton flavor, and brings the best part of it. It is still my must-eat dish every time, when I pass by the north until right now.

Probably, I am not confident about my traditional Chinese way of cooking. For such long and endless winter in NL, I just find some alternative receipts. As we say “ignorant fears nothing”. No matter where it should or should not come from, they taste good and I am enjoying.

1)      Lamb curry with pumpkin/potatoes, served with saffron-coriander basmati rice

 

Best part: fresh coriander and mint, soft pumpkin, soaked in rich curry flavor in meat…

My twisty part: use Greek yogurt marinating lamb.

2)      Braised lamb shanks with herbs, served with crushed potatoes.

Best part: complete cooked meat, little sweetness from wine and balsamic vinegar, aroma from rosemary and thyme…

My twisty part: add dried chili, because I love a little bite of chili.

Especially for the endless cold, and looking forward for the spring.

（all photos and food are made by Leee）

 

For 2012

I have been sending 2012 away in a very quick way, which I could not even notice. However, I indeed had a peaceful and fulfilled year, with moving, new job, more rich personal life and plenty new opportunities. In this New Year, even for Chinese it is not yet 2013, and however I will keep going, try the best to learn, balance and enjoy.

      For the celebration and memorization, cooking is just like the way of learning, achieving and enjoying, and what else could be better than a small collection of my home kitchen 2012.

(photo and food from Lee’s home kitchen 2012)

 

Those writings have made me…

Without those writings, how could fulfill the passion and interests for food and/or food related lives. Here are those writings, but not all, which have made me.

 They are sorts of food magazines, with different styles and ideas.

I also like free edition from local supermarket, not all, but AH one is definitely the queen of free. I have made a scrapbook, especially

containing all the interesting receipt and food photos from AH magazine. I think it is already 5 years old.

Multinational cooking is my favorite, because as long as it is delicious and it really does not important where it comes from (p.s. unless I would like to know more about it). French cooking basically invades everywhere. Therefore, I have my Asian, Indian, special Chinese classical ones, and Italian writings. Most only provide receipts. Recently, I am falling for those combined with deep feeling, just like “Made in Italy” by Giorgio Locatelli.

 

Off course, I have my categorical editions, for instance for pasta, pastry and cheese cake.. I am absolutely a devoted fun of sweat, Chinese flour made food.

 

Besides, some edited cooking books are so valuable for beginners or those who want to learn more about basics techniques. “The Cook’s Book” is definitely the first I would like to recommend. Although you might find a big mix of top chefs’ little bit, which might not be that deep and professional, you will be surprised how practical this book could be. An amazingly useful! “The Bread Bakers Apprentice” is another example which is written by bread baking processional (Peter Reinhart), yet with endless passion and innovation.

 

 

I have to say it is difficult to find good quality Chinese cooking books, but we do not lack of very good food writers. I am very mush enjoy their personal bond with food in various ways. We can all love food from different angles, different perspectives. Off course, those in English could also give you a brand new vision of how the lives have been changed and influenced by food. They are just good writings and stories, and something to do with food. En, “Fortune cookie” by Jannifer Lee, “Kitchen confidential” by Anthony Bourdan, “Heat” by Bill Buford, several books by Nigel Slater, Rachel Khoor, Kylie Kwong, Neglia Lawson……

  

Or you can have the books about kitchen eiltes, like..

It might be only pictures. For me, 2-3 is top amount.

Come from my background, I can’t miss book with insightful discussion and scientific observation. Again, something about the society issues are related with food, health, disease and research. Gary Taubes is the one with criticism and ability.

As cliché, food could be involved in the whole life stories and different aspects. That is why I could enjoy those various writings, limited in or beyond the topic – “food”.

(All books are leee’s collection, and all photos are made by leee at home, enjoy!)

 

My little coffee story

Back to my very first coffee maker, it was about 7 years ago. I spent 10 euro something to have a standard drip coffee maker in my small student room. It was actually after a very long struggle, converting from a tea drinker to tea&coffee hybrid drinker. I am not going to talk about quality or whatever, but about the influence and the start.

We absolutely have no tradition at home (p.s. I mean the region in the southwest part of China) to drink coffer whatsoever. As a novel lifestyle, coffee drinking has secretly invaded into our life, I guess since 90s, but only in extremely minor part. Let’s say, when you try to be different, or be a bit “modern”, or even “westernized”, then with a cup of coffee or even talk about it can make you so. For my Chinese tongue and the huge obsession of tea culture, I had never been fun of such burnt and bitter taste. I did not care about such novel either, as a part of my teenage rebellion.

Interestingly, our region is actually one of the very important resources of Arabica coffee production in China, nowadays. It seems that the first coffee plant was cultivated by a French missionary in 1890’s, when the eastern adventure was popular. He must be nostalgia, or eagle to share the taste he used to. Unfortunately, it did not change our lifestyle thereafter. However, it could be overthrown in another way.

For me, it has started from the very first drip coffee maker. I came from the no history of coffee drinking. The only reason which I could fall for it, is taste and smell. Just like tea leaves, we could have a life time to explore it, and coffee beans is the same. I start to like it, as treat every other nature taste, but by a bit man-made manipulation. A perfect Sunday morning, you only need give me a cup of coffee and any type of sweat booming. I will be so satisfied.

The story 1: After my first drip coffee maker was broken, I have brought the French press cup. I spent most of days at office and drank the office coffee. Again, I am not going to talk about quality, but abut habit. 1-2cups every day, try the ass off to control the amount. This handy cup has been traveled with me to Hong Kong, when I tied to keep the “westernized” lifestyle there. Still have the fresh memory, Sunday morning, drop by the bakery shop to search the coffer and sweat booming with roommate together.

The story 2: I have received this Moka pot from a friend. It has been extensively used this year, only in the weekend, because it takes a bit attention and time. If you are fun of a bit traditional and simple way, Moka pot is suit you well.

 

The story 3: I have recently received this Lavazza espresso maker. I love it, reason 1 – good price, accept as a gift and no so much burden; 2 – has a fancy design and colour, I am a colour driven person, do not like boring silver or black (even it may be classic); 3 – I love Lavazza coffee; 4 – has milk steam, which means….

 

 

 

  

The last, coffee.  D.E is my favorite Dutch brand. Then, it will be Lavazza capsule.

 

(Above are leee’s coffee maker and  all photos are made by Leee)

 

Fregola from Sardinia

One of my biggest hobbies during travelling is to buy local products, just as what I have here – Sardinia Fregola. This tinny bean like pasta has firstly captured my interests since last year our winter trip in Sardinia. I was happy to travel in the low season, because of all cheaper cost. Sadly, also not that much choice for the decent restaurant where we would be able to go out, We were supposed to have the best seafood dish. Anyway, maybe, we could recreate some island atmosphere at here the far North.

Since I have never tried single dish made in Fregola, there are quite some alternative receipts out there. The more, the harder to decide, until we accidently had a fabulous risotto dish in Amsterdam. That may be something I could recreate with my Sardinia fregola. I can’t forget the creamy and rich flavor. En, just melting in side, I have to try.

Here it is, my creamy seafood fregola.

What I have used: Basic vegetable stock, seafood cocktail, onion, garlic, lots of parmesan, a big spoon sour cream, parsley, pepper and Italian herb mix….en yummy, for the hungry belly and the picky tongue..

Ready for a new trip

(photo and food by leee)

 

Play with home-made cheese cakes – no rules, but good taste

Cheese cake 无论在任何时候、任何场合都是我的首选。我为cheese和各种混合的奶制品那种无法抗拒的风味而不能自拔。香滑，细腻的口感，是其他任何cake所不及的。在香港的时候，住在喧闹市井的上环，苦于无法在家烹饪。周六一早，携着室友到最近的西宝城(the westwood)一间叫Panash Bakery & Cafe，来杯cappucino 和块New York chese cake. 就足以当作一顿最滋味的早午饭。对我而言，不知道什么时候早晨醒来已经不能没有咖啡和点甜的。有cheese cake岂不是更完美！

在我的烹饪手记中，cheese cake有两大类：烤，或者免烤。

免烤就从Quark Cake (kwarktaart – Dutch)开始。我最早开始它，最简单不过了。超市有配好的包，懒人级别的。自己准备butter, quark, cream (or any other type of cream cheese, mouchou, yogurt), water 一混，塞到冰箱就搞定。拿出来的时候冰冰凉凉，quark腻滑清爽。当然，自己准备也很容易。底：melted butter and fine crumbs digestive biscuits (消化饼); 心: well beaten quark, cream (or yogurt), mixed with melted galetin, sugar, vanilla seeds (or extra). Cooling down for 3-4 hours, then serve, with syrup, jam, or fresh fruits (whatever you like). How simple it is!

(leee’s quark cake with cheery jam)

Another variation Lemon quark cheese cake

需要烤的cheese cake在我的厨房手记中有很几种分法：有crust，或者没crust； 隔水烤，或者直接烤；分蛋打，全蛋打的filling。我常常是因为记心太差，搞出了新花样，而我的cheese cake因此很少有一样的。最最拿手的要数pumpkin cheese cake。漂亮的橙红色，还有南瓜吃到口里让人暖暖甜甜的滋味，这款cheese cake非常适合天气微微冷的时候，因为你更本不需要把它放到冰箱里冷餐，吃起来就像松软的spongy cake 但是有南瓜和奶酪的味道。en, yammy!

 It is pumpkin cheese pie:

Crust pie: butter, plain flower, pinch salt

Pumpkin cheese filling: cream cheese, pumpkin puree, egg (no beat), cream, sugar, vanilla, corn flower

This is pumpkin cheese cake (no crust, egg needs to be beaten, baking in water bath)

Tip: – 3 different ways to beat egg 1)only beat egg white, 2) or egg york 3)whole egg. You will suprising have 3 different textures.

–  Water bath gives the enough moisture, and keeps the flavour of cream cheese.

                                             (Lemon cheese cake, baking in water bath)

I also tried no to mix the egg white and cheese filling well (no intention). Then, you will get lovly two layers texture.

Last, but not least: New York Cheese Cake

   

I still intend to make a little fun with it, maybe a bit variation depends on my personal taste, and see what happens.

(All food and photos by Leee)

P.S. A recent try: Grand marnier cheese cake.

I do not have Tia maria in the kitchen, but I indeed have this lovely lovely orange liqueur – Grand Marnier. Why should I replace by it? It works, nice summer, cool cheese cake.

 

Basil 变身 – all home-made basil dish

新鲜的罗勒(basil)第一次见到是几年前到荷兰后。第一次知道她，应该是更早的时候，从家乡图书馆里，一本用英文的意大利面菜谱中学到的。那个时候国内也已经在大的超市零零散散的销售进口的食品，有了意大利面，怎没会没有干的basil卖呢！想想那个时候，自己偏偏想要尝试种没有任何来源的新东西。却也能凭着好奇，找来各种书，电视节目看。非要一个人在那个再中式不过的家庭厨房里尝这从未尝试的新式菜谱，想象着自己仿佛游历到了另外一半的世界，体会了另外一种的生活。那种兴致勃勃，完全是沉浸在了自己的梦想小宇宙了。差不多十几年后，自己在外飘了快7年，原来是有这样的渊源。

Basil有种特别的香味，香得非常的难以描述。不是馨香，花的馨香，而是属于草本的让人踏实又有个性的气味。Mediterranean cooking 少了basil 真的难以想象会有怎样新的特征。它绿油油的小叶子混到食物中时，激活了所有的食材。无论是从salade，汤，面，肉，到 煎，烤，炖，煮，它就像百变小味宝，从未失色过。无人不知的经典Bolognese sauce，以及以它演变的各种酱，加上几片Basil绝对不会让你失望，更甚的是没有basil，大概也不能叫它Bolognese sauce吧。在我的小厨房里，没有遵守菜谱的规矩，可是我从年来都遵守放basil这一步。Pesto sauce 绝对是Basil的signature dish，集中的汇聚了basil最最浓郁的味道，每一样辅料：Olive oil, Parmigiano, Pine nuts, Galic 足以让basil变成一种最强大的，用处广泛的调料。不禁让我想到亚洲厨房的miso，大酱，teriyaki sauce，料酒，fish sauce。大不同的是它不是发酵产品，而且可以直接食用，带来是无尽的新香。要是homemade pesto，那就大大加分了。我自己存了一罐，烤了面包，做了salade，拌了面条，烤了鸡肉卷，所有尝试都是一罐新鲜制作的pesto给的激情，舌尖也跟着酣畅的享受了一把。

 

(home-made pesto)                                     (toast pesto-bread and mozzarella, perfect for brunch)

                    

(fresh basil spaghetti and fresh pesto sauce)     (pesto filling chieken roll)

P.S. My favorite basil salade

 

(only tomato and basil)        (plus goat cheese, 来点Balsamic vinegar, honey…en yummy!)

(All photos and food by Leee)