purposedly, in the kitchen.

I am no master in the kitchen. I am in fact, a newb. Some days i whip up good food using my own imagination, some days, i get inspired by another recipe (so thankful for YouTube!) i start tweakin' and 30 mins or so later of drooling for the finished product, voila, the food from my stove is just blah. T_T

Although my hubby has got way more kitchen sense than me, i am the cook in the family, because i am the full-time homemaker these past few months. It has been a real real real real challenge to deliver good food on the table. Oh how the pressure piles up! 😭

3 meals plus AM & PM kids snacks in a day
7 days, 1 whole week, every week, every month
not just edible or palatable, but it must be finger-lickin' good
very important, it should be healthy!
not to forget, varied too, to keep taste buds excited!
bonus challenge -- young palates that are still on training for more adventure

I bet this is the challenge for most of us assigned in the family kitchen, well, save for the likes of Rachel Ray, that is. ^_^ And if you are one of those with skills like hers, you are so blessed indeed!
...So, in my case, cooking for me is truly, literally, a labor of love. There are days i very much enjoy doing it, and some off days. But sometimes even with a full pantry or not, this cheffed up brain keeps comin' up blank. I so wish i had my mom's cooking talent, bless her heart, she's always WonderWoman in the kitchen! Still, hope floats. After all, keep using your gifts no matter how small, and God will multiply it. So,
🍥⛾ Welcome
to my series of kitchen
adventures & misadventures! 🍥⛾
AND
🍥⛾ Cheers to us
who are on the way
to becoming
Rock Chefs
in our own
kitchen islands! 🍥⛾

Comments

Creamy Miso 🥣

I hated miso soup. And then I loved it ever since. This comfort soup may have a slight tangy taste depending on what type of miso is used. My hubby does not like a hint of sour/tangy stuff. To discover that milk could be added to spin off the taste was a welcome revelation!!! The aroma and taste always takes me back to my days in Japan. My very 1st sip of miso soup was at the canteen of an all-ladies dorm during my very 1st work trip in beautiful Tamagawa prefecture. It was my 1st time away from my motherland, and 1st time to experience winter, at that. To say that I was in a state of culture shock is an understatement. I loved soft fluffy Japanese rice. The roasted flaky saba fish. Ramen noodles. Crunchy karaage. Not miso soup though. I hated miso soup. But that fateful cold night, I have just reached "home" from the 10-minutes trudge from work. A quick change to warmer clothes, I was immediately at the dinner table. The warm soup felt grudgingly comforting. The next spoonf...

Black Pepper Chicken Easy!

Fast and furious. 😜 Be inspired by those cooks who masterfully wield their woks hawker style, and serve up your dish hot & pipin' in just a few. Easy, fast, and packed with flavor! Ingredients (by order of use): 250g chicken, diced about 2cm. Cornflour dash of salt & pepper. Marinate for 20minutes. 1 tablespoon of coarsely pounded black peppercorn 40g of butter A tbsp of.cooking oil 1 medium size red onion (optional) A bunch of curry leaves (optional) 1.5 tablespoons of oyster sauce 0.5 cup of water 0.5 teaspoon of salt 1/4 teaspoon of sugar 4 stalks of spring onion (optional) 1 tablespoon of premium dark soy sauce 2 tablespoons of Chinese cooking wine (Shaoxing Huatiao wine) Tip(s): add cornstarch solution, (a tsp of conrstarch to a tsp of water), this helps thicken sauce if you've somehow added too much water). 😁 💡 Inspired by: Spice n Pans Black Pepper Chicken

Hummus try this!

Hummus is long overdue; this was my hubby's request for the longest time already. The classic take is always using chickpeas. M y easy excuse was that chickpeas here in our region is not as cheap; no main ingredient, no hummus! 😝 But ever so thankful for foodies around the world who share their recipes online... was I happy t o find that there are versions using eggplants, squash, and cauliflower!!! Definitely cheaper alternative to the peas. F or sure there are quite a few more options out there. But Google already had me at eggplants . Our eggplant hu mmus turned out delicious. Hummus really try this! Sorry, but pun intended 😁. This hummus is apparently called Baba Ganoush, originating from the Arab region. (F ile exotic name in a shelf along long-term memory aisle. Check! Ohhh lots of yummy dishes in those places. But that's for another day in the kitchen. For now...) Let me it note down for future Arabian-esque dinner nights at home. Baba G...

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