I have always wanted to cook and eat sardine for long time, but I have never really tried. So the first time I ate it today, I realised that it was actually pretty good! In fact, I ended up eating too much sardine till I didn't have space left in my tummy for the chicken haha!
And fried cabbage with pork slices tastes like Japanese "teishoku".
Angela: We are beginning to clear our fridge of uneaten meat, veggie and fruits as the end of the residency is closing in. I'm made more aware of the importance of order in the kitchen, particularly if it is a communally shared one.
Haphazard stored items in the fridge would easily result in oversight and wastage. Preparation of cooking procedure required sequential line-up of necessary tools and specific ingredients (pretty much like the stringent layout of the surgeon's operating table). When there are dishes simultaneously prepared and cooked, juggling timing, pairing of tools and material are indispensable as that would determine the final outcome of the lmeal.
Did I just describe the creative process and production of art making?
Edwin: With the constant use of the oven to prepare dinner, I find myself thinking of different oven receipes to prepare dinner for my family in the immediate future. Provided I can find such fresh produce as the ones found here. Hmmm..
It was because of the Sardine and radish salad that made me think of Khao Khua (crushed grilled rice). The salad was made in Western style but there must be some similarity between this western dish and Thai Larb. So I made Khao Khua with microwave and pounded with ladle's handle and it actually went really well together.