Posts by Soon Lee
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We had some beaut sunsets too, this one through a restaurant window.
(Sidart) -
The inside of Michael Parekowhai's "The Lighthouse" taken on a morning walk.
(Still haven't seen it at night)We had some beaut sunrises.
Te Atatu Kite Day.
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Up Front: The Little Things, in reply to Emma Hart,
P.S. An all-black cat is not the easiest thing in the world to photograph.
In case you hadn't already seen it, turns out black cats are less popular for that reason. (At least amongst the selfie generation.)
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He’s going to continue to be a murdery disaster his whole life, but at least he’ll never learn to use matches.
Tempting fate...
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Bet it tasted great.
(Looks aren't everything).
As for tips, I plate up omelettes at the slightly undercooked stage as the residual heat will keep it cooking for a bit longer. With mushrooms, I use my wife's technique, which is to cook the mushrooms a nice long time in a bit of butter until it cooks down as it intensifies the flavour. It also means that there's less water in the mushrooms so when you put them in, the omelette doesn't go soggy.
With folding, I go with what Bart said. Like in this Jamie Oliver clip (fast forward to ~3min 40s).
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Feed: World of Food 4: American Samoa, in reply to Amberleigh Jack,
Draining the acid before eating? That's a good idea. I'll have to give it a try sometime.
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Cooking fish with acid has never been a big thing for me; it sits in the twilight zone between raw (I like good sashimi) and cooked (grilled, panfried, steamed, it's all good).
For me, ceviche, ika mata etc. rarely hit the heights of deliciousness "properly" cooked fish achieves, so I almost never cook fish with acid, though I will sometimes order it at a restaurant if it looks good as an entree.
I think it's mostly to do with the texture (which I find less attractive) & the acid (which tends to drown out the flavour of the fish).
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Late-breaking write-in vote for "unpresidented".
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In Memoriam
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We moved to New Zealand from Malaysia when I was fourteen, so a big motivation to learn to cook was to recreate the flavours I grew up eating. (Back then Malaysian food wasn't so easy to find, and it was much cheaper to make it at home than pay restaurant prices.)
More recently I went through a period of trying to get dinner ready in 40 minutes or less: I didn't want to spend hours in the kitchen after working all day. I've amassed a repertoire of dishes that fit that description, and even if I'm not so strict about that 40 minute limit anymore, it's rare that a weeknight dinner takes longer than that to prepare.
If you're looking for a Malaysian dish to try, you're spoilt for choice. It's a country that's had fusion cuisine for literally centuries, a mix of Malay, Chinese, Indian, English, and Portuguese cultures all contribute to the melting pot. Restricting the selection to something more paleo does limit choices but there are still many to choose from.
You could try a Chicken kerabu which is Nonya spicy chicken salad. One of the ingredients is wood-ear, a brown fungus that also grows in New Zealand.
Useless trivia: we used to export wood-ear to China.
