Tonight’s pork marinade is German Mustard Sauce with some cumin seeds, just to give it a spicy kick to the pork. Added to that were strips of ginger and garlic. But I think I should have added in 2 tablespoon of garlic, rather than just one only.
The mustard that flew all the way from Germany. Ok, it didn’t fly on it’s on but rather carried in the bags of my German colleagues early last month.
So this is tomorrow’s meal for breakfast, lunch and dinner :
- Stir fried spinach (different variety from the chai sim) with sake and mirin sauce
- Mustard Fried Pork : need to find a better way to cook this without frying
- Sweet food : Dragon fruit. Granny’s plant is giving out small fruit every once in awhile and it’s a bit of a challenge to try and finish them all. Think I’ll try making some iced dragon fruit drink one day
Tomorrow is a fish day. Not sure what kind of fish I will be cooking but it will be some bounty from the sea.
I saw some edible flowers in a pack at Cold Storage, Green Heights Mall, Kuching, Sarawak. So bought a pack and made a salad. This is what’s inside that salad. Certainly tasted better than what I had expected although hopefully the flowers are ok to be eaten. These flowers are grown in Genting and surprisingly, came out tasting really well. The only flowers that I recognized were pansies and chrysanthemums. The problem with flowers in salad is that they should be added in last as the petals started peeling off after mixing. Found that out the hard way.
-pickled pear/mango? Not sure. Stole it from my Uncle’s stash in the fridge
-edible flowers that included pansies, posies and chrysanthemum
-Nutmeg powder (seems to make a lot of difference)
I find that in order to eat raw salad, I had to chop up the veggies into small pieces so that it goes down better.
The other thing that I find that I had to do was not include lettuce so much. Can’t stand the taste of it too much.
And finally, the salad needs to have a minimum of 4 different ingredients so that I get an interesting flavour.
This was an experiment with feta cheese. In it, I had fresh cherries, shallots (small onions), 1 glove of garlic (minced), celery, carrot and onion. The size of the container was 200 ml and surprisingly, that amount is enough to last me until lunch time. Not bad for a person who used to have huge carb breakfast meals.
More pics another day. Cheerio!
A few lessons learnt about the food I’ve packed for today.
Apple + Mandarin Oranges + Yogurt
Bad. Too much fibre in the drink and I think I had some seeds floating around. Going to put in more effort in removing the skin and all. Plus, do a more thorough check of the seeds as well. I thought I took everything out but guess looks are deceiving. Also, use only one orange and not two, else the taste is overwhelming.
Surprisingly, it came out very sweet after settling for a day. Raisins and balsamic vinegar had soak in really well overnight. For a moment though, I thought it was going to be very bland and tasteless like the ones I made before (I didn’t cut the grapes up).
Again, another suprise. The ginger gave the chicken as really really nice taste and the onions that had caramelized, gave it a bit of a sweetish flavour. And, because it was lightly pan-fried, tasted pretty good, considering that I didn’t add in any other filling in.
Tomorrow to-do list :
Morning – Goto an Organic Food Shop and see what unsweetened dried fruits that they have (and hopefully doesn’t cost a bomb)
Afternoon – Head on down to Boulevard Hypermarket with Granny to have a looksee there.
Need to make a shopping list…