lovelorn land

After:

Dotted with the sweetest pop-in-your-mouth cherry tomatoes.

Used maryland cut for the first time (instead of boring dry chicken breast) which was only like $3 for two pieces. ‘So cheappp!’, as my dad would exclaim.

Chicken drenched in basil, lemon, garlic oil on a bed of zucchini strips.

Ready to be slotted into the oven.

Before:

Lemon zest, cherry tomatoes, basil, zucchini.

After:

Beef Rendang. I actually prefer my version over the standard ones sold at food courts, kopitiams, etc. Less spicy and a definitely more mellow, sweeter kick. It doesn’t swim in oil which makes for healthy eating. And that toasted, grated coconut really made all the difference.

Served with cucumber salad and hard-boiled eggs. Delicious.

Before:

Dried chillies, curry powder, shallots, garlic, galangal, ginger, tumeric, lemon grass, curry leaves, kaffir lime leaves.

Presenting the plate with over seven incredible aromas. I feel as though I’m creating a spicy perfume that’s so full of earthy goodness and flavor, not to mention, amazing color flowing within.

As I was preparing each ingredient, the thought struck me: Wow, us South-East Asians are so privileged to be blessed by God with each of these exotic herbs and spices that are so rich with our history and culture. Never going to take a bowl of curry for granted now, provided it’s not the instant type, lol.

Do not be fooled by its ‘kawaii’ appearance.

Possibly my first and last time attempting to make ichigo daifuku, that is if my hands are rendered to a non-stick texture. Washed my hands a gazillion times, burnt my finger, blistered my poor palms, all for the sake of creating these ‘not so little’ morsels of perhaps, an acquired taste? I’m not too sold on them, however my boyfriend pops them in his stomach like a child who has just got his first taste of ice cream.

I’m so thankful to mochi companies, truly.