Phew! Finally all my stock photos were being uploaded successfully. I used to post photos in my Facebook account but I never thought of blogging. I find it rather hard to write as I am a person without much words. I am not very good in expressing myself. Owing to friends' requests, I have promised them to put up a blog so that they can refer to the menu. I can only post simple home cooked dishes, 有妈妈和祖母的味道。When the mood is right, I will cook up a storm in the kitchen.
I have yet to write much but I will definitely fill up the blanks in all dishes. It is very time consuming to write.
If you were to follow my blog closely, you may find some useful kitchen tips too!
Thursday, 24 March 2011
Wednesday, 23 March 2011
Purple Potato Red Rice Barley Porridge 紫薯红米薏仁粥
I just learnt that unpolished rice (糙米) is heaty. Therefore when I decided to make red rice porridge, I added the cooling agent such as barley. I bought the purple sweet potatoes from the wet market. Bear in mind that there are two types of barley, raw and roasted (生熟薏米).
This porridge could be taken sweet or savoury. I added a pinch of salt and it went well with my other dishes. A hearty meal.
Thai Mango Salad 泰式芒果沙律
My buddy brought me some green mangoes the other day and I decided to make them into kerabu mango aka mango salad. The only ingredient that I left out was the Chinese parsley. I didn't have it in my fridge. I used crispy dried shrimps and some pork floss in this dish but they can be substituted by crispy anchovies, roasted white sesame or peanuts. The most important ingredient in Thai dishes is the fish sauce.
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