My Ebooks:

My Ebooks:
A thoughtful blend of original ‪‎photography‬, ‪haiku‬ and ‪calligraphy‬; a cathartic journey upon fluid images and simple words.

25 Oct 2010

Fragrant Almond Laksa with noodles, fresh herbs, Oriental garden crispy prawns and southern Italian Har Gao dumplings

Fragrant Almond Laksa with noodles, fresh herbs, Oriental garden crispy prawns and southern Italian Har Gao dumplings

Another month is passed and the Velveteers are back! This time was Pam who threw down the gauntlet challenging us on making Laksa.
I might say that this came quite at the right moment, when the increasing cold weather makes our bodies crave for warm soups. Laksa is indeed a satisfying and aromatic soup typically done in Singapore. As consequence to its origins, this doesn't really say it all. Singapore is quite a vibrant, multi-ethnic and voracious city. Its citizens, spanning the whole Asian nationalities and not only, can delight themselves on hundreds of food establishments able to answer that midnight crave for Dim Sum or to fill the emptiness left by a disappointing day. Singaporean cuisine is then a happy fusion of influences contextualised to the local produces. Fish and crustaceans are paramount among the available on high quality standard ingredients hence all the various typical way to cook and enjoy it, Chilli Crab the most famous.
Laksa is a way to enjoy more humble fishes along with the products of land.

19 Oct 2010

Friendship is sharing: a wrap that crosses the Oceans

Chapatti wrap of pickled eggplant Sicilian style with fresh mint and coriander leaves served with a maracuja, chocolate, fried onions dip sauce

Few weeks ago Aparna asked me if I was willing to write a guest post for her, my answer was naturally yes! Apart from being this an honour to be featured on her blog My Diverse Kitchen, how could I say no to a friend?
Once fixed the time details, I just had to think about a yummy vegetarian recipe to contribute.
You might remember that last month Velveteers’ challenge pivoted around the Sicilian caponata; Aparna loved it so much that I promised myself to show her more examples of the fine art of Sicilian veggies.
Last year in one of my visit back home, I bought some little booklets that collect various recipes from Sicilian culinary tradition from the different areas and cities of the island. I started reading the vegetables volume to find out that almost one third of its recipes feature eggplants; they are indeed one of the most beloved vegetable in Sicily. I already delved deeper into the gastronomic history of this fruit in my Caponata post but let me just remind here how it was considered at first as a poisonous "apple" and then relegated as food suited only for Jews.
Curious for more? Let's head over to Aparna's.

13 Oct 2010

An intro on German food and my first cooking class


I did it, I finally started! No, not a diet but giving cooking lessons.
My first attempt at it took place the past weekend with a group of fellow Couch Surfers and we concentrated on German food. Being living in Bonn since more than 5 years now, I think I owe this country some gastronomic interest. I haven't been eating traditional German food very often in these years, mostly because there aren't many restaurants around here that serve this kind of food. German food is mostly a homey kind of food, mostly had for dinner with free flowing bier; the kind of food that Gordon Ramsay will push on a nearly failing restaurant in one of his rescue missions. The food around here is instead mostly Italianised, or Turkish at times; naturally we got our Japanese, Chinese, Thai and now also Tibetan joints but you know these places, they all end up having a shared menu across Europe.
Germany is mostly known for 3 ingredients that make up a typical meal: potatoes, pork and sauerkraut. If French cuisine is a majestic ode to eggs, I believe the German one is to potatoes. Mastering them means mastering two of the main ingredients in our pantry (wheat is mostly exploited in Italian cuisine I believe).

4 Oct 2010

Sicily Sweet and Sour

Sicilian Caponata

When at the Velveteers tavern we planned the hosting calendar, I chose the month of September when I would have been in Sicily.
Despite the good propositions, life in my family house can get easily out of hands. Too lazy, too relaxed, with rhythms other than my owns and the possibility that at any time somebody could drop in my room startling the hell out of me; it is not an easy environment where to concentrate in front of a screen, let alone that the TV right there, beside me. TV is indeed a strange beast, if you don’t have it you don’t miss it, but if it is around it will inevitably attract you like a magnet and so you are lost zapping between channels trying to find something watchable; settling often over a re-run of decades old TV-series (god bless Angela Lansbury and her Murder, She Wrote series!).
Days pass by like sand between your fingers; a coffee and chat with mom, some TV, some more chat with sis, more TV, brainstorming with mom about dinner, more TV. You don’t even notice and it is already dinner time and for me that means that I get to cook when all the others are already sit to dine (we have got only 3 working hobs). And so here I am, rather late for my monthly Velveteers post.

When I proposed to cook Caponata as the September Velveteers’ dish, I wanted to make it a family business but actually only I ended up eating the plated dish at the end of the shooting since we had already planned a chilli con carne night. I did though brainstorm with mom about the traditional way we are used to make this dish in my household so it still involved all the needed family members.