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“I followed my heart and it led me into the fridge”
Oh the joy of long weekend. It feels so good to take a quick afternoon nap and prepare simple dinner in pajamas. Simple ingredients, 15 minutes job, healthy-ish, delicious and sinfully addictive.
Yogurt Soju – prep time: 1m| cook time: n/a | makes 2
- Korean Soju
- Asian Yogurt drink
* Use 200ml Korean soju, 200ml asian yogurt drink, 200ml Sprite, pour all ingredients into shaker with ice, to chill.
Kimchi Fried Rice – prep time: 5m| cook time: 15m | makes 2
- 3/4 cups kimchi, chopped
- 1/3 kimchi sauce
- 1 pound pork tenderloin or bacon, trimmed and cut into 1/2-inch pieces
- 2 teaspoons sesame oil
- 1 tablespoon red pepper paste (gochujang)
- 2 scallions, finely chopped
- 1 garlic clove, finely minced
- 2 cups cool cooked white rice, preferably a day old
- black pepper to taste
- 2 eggs, sunnyside up
- Sesame seasoned seaweed, for garnish
- Heat sesame oil in a wok or a large skillet over medium-high heat. Add garlic, a pinch of salt, then pork tenderloin and cook (or just garlic and bacon) , stirring occasionally, until cooked through.
- Remove meat from pan, turn the heat to high and add the kimchi and cook for 2 or 3 minutes until it begins to crisp on the edges.
- Add the red pepper paste and rice and stir thoroughly to combine. Cook until the rice is warmed through and evenly mixed in with the kimchi. Then add the scallions and meats to rice and cook just until fragrant, about 30 – 40 seconds. Remove from heat, then divide mixture into 2 plates.
- In a small pan, fry both eggs and cook until the whites have set. When each egg is done, use a spatula to set each serving with a sunnyside up egg. Garnish with sesame seasoned seaweed and pepper, serve immediately.
“Beware of Crimson Peak” – Ghost
Director: Guillermo del Toro
Plot Summary: In the aftermath of a family tragedy, an aspiring author is torn between love for her childhood friend and the temptation of a mysterious outsider. Trying to escape the ghosts of her past, she is swept away to a house that breathes, bleeds – and remembers. – IMDb
I watched the teaser trailer in mid June 2015, and instantly fell in love with it – the beautiful Victorian costumes, the giant magnificent haunted mansion, the seductive Tom Hiddleston, the pure and innocent Mia Wasikowska, the gorgeous yet insanely batcrap crazy Jessica Chastain, the breath-taking cover version of “Red right hand” by PJ Harvey (I watched the trailer and listened to the song over and over again)…Ever since then I was counting down the days and hoping Oct will arrive swiftly.
Finally it released on 15 Oct 2015, I was so excited and dragged my hubby to see it with me. The film was visually stunning, the characters were wonderful to watch, but I don’t know if it was the long building up anticipation since June waiting for the movie to release has overridden its emotions or I was simply too overwhelmed by its beauty… I felt like for the love story that was portrayed in the movie – so tragic and painful. deep and twisted, extremely sad yet beautiful, I couldn’t help but found myself wanting something more.
Nevertheless, I enjoyed the movie and wouldn’t mind watching it again on DVD.
5 Pah Road, Greenwoods Corner, Epsom
This is probably one of the best Japanese restaurants I have been to in Auckland. I have been there twice now for dinner and both times have been great. It was such a treat to watch how the chef cook – it was so effortlessly, elegant and amazing. The food was amazing, reasonably generous in size given its quality and beautifully presented. Our typical choices for mains are: wagyu beef, teriyaki chicken, crayfish and Alaskan king crab.
Make sure you make the trip to this stellar Japanese restaurant for a unique fine dining experience. I would highly recommend making a reservation especially on Fridays and the weekend.
91 Central Park Drive, Henderson
This is one of my favourite places for coffee and brunch at weekends after a workout or a relaxing walk/run alongside Henderson Creek.
I’ve been to this cafe for quite a few times with my hubby. We were always impressed with the appealing food display and the variety. I enjoy their flat white but mocha was a bit of let down. Nevertheless, the cafe is chic and modern; the staffs are overall friendly and cheerful; the food is yum and well presented, so these definitely make up for it.
Don’t forget to check out this cute quirky cafe if you are in the neighbourhood. 🙂
“Life is a kitchen, put on your prettiest apron & whip up something incredible”
My lunch break is at awkward time slot, on top of that, I’m still trying to settle in my new role and adjust to the 30 mins lunch break instead of an hour, but fortunately a bunch of lovely people also share the same lunch break as me, and they’ve been so generously and shared their lunches with me in the last couple weeks: 1) my lunch portion looks too small, they worried that I might not eat enough; 2) they are just so fabulous, sharing, caring and love feeding people.
I’ve decided to bring a plate to show my gratitude. The only thing is that I love meats and I love cooking proteins, and one of these lovely people is a vegetarian… no problem, there is a will there is a way! Let’s do a test run 🙂
prep time: 10m| cook time: 20m | makes 2
- 1 large eggplant, cut into 1 inch thick slices
- 350g baby potatoes, halved
- 200g baby spinach
- 1 red pepper, cut lengthwise into quarters
- 4 portobello mushroom caps
- 35g snowpeas
- Fresh lemon, halved
- Kosher salt and freshly ground black pepper, season to taste
- 1/2 pound feta cheese, cubed
- 2 cloves of garlic, finely chopped
- 4 tablespoons extra virgin olive oil
- 1 fresh green chili, finely chopped (optional)
- 1 pinch of white sesame (optional)
- 2 1/2 tablespoons Japanese Wafu salad dressing (for convenience, I bought it from Japan-mart)
- Preheat oven to 325F/180C degrees, brush eggplants with olive oil and put in oven to grill until soft.
- In a large frying pan, put in garlic, green chilies, then add potatoes and red peppers, cook slowly until they are nice and soft (to shorten the cook time, could put potatoes into microwave for 1 or 2 mins, then cook with medium heat on frying pan to brown the potatoes). Remove potatoes from pan and put peppers into oven, mixed with eggplants.
- In the same frying pan, put in mushroom caps, add salt and pepper, cook until soft. Remove from pan.
- Put eggplants, red peppers into the frying pan with medium heat, season with salt and pepper, add baby spinach and white sesame. Remove from heat, as the heat from the eggplants and peppers will continue to cook the baby spinach.
- Plating: put potatoes on the bottom of the plate, put eggplants, spinach, red pepper and feta in the middle, then mushrooms caps top with some snowpeas.
- Squeeze lemon juice and add dressing to the salad mixtures, season with more salt and pepper if needed.