I had wanted to bake a cake for the guy’s birthday, but due to time constraints, I thought a cake that does not need baking would be a great idea. Hence the decision to make a cheesecake, and a mango one at that. Sadly, it didn’t turn out quite as good as I was hoping it would be (refer to my disclaimers below for reasons), but I’m not giving it up forever. Gonna try again next time when there’s another chance!
Given the many varieties of vegetables (celery, cabbage, spinach etc) and fish (threadfin, mackerel, batam fish etc), it is actually not difficult to cook up a dish of stir-fry with fish and vegetables, given the many combinations available. What one needs, of course, would be the freshest fish on offer in the market and the rest would be easy.
Moqueca is a dish originating from the states of Bahia in the North- and Southeast of Brazil, one that has been cooked for more than three hundred years. This stew is traditionally cooked in a clay pan using ingredients like fresh saltwater white-fleshed fish, tomatoes, coconut milk and either olive or palm oil (depending on which part of Brazil one lives in and what dialect one speaks).
I have always wondered how long congee hawkers take every morning to cook their pots of rice porridge. It must take a lot of time and patience to cook it – which means they would have to wake up in the wee hours of the morning, every morning, to prepare it. It’s definitely not an easy job to manage, especially since most of them still use the conventional method of cooking their porridge over large stoves of fire.
Currywurst is what you must try to grab a bite of when you are in Germany, especially Berlin. I had my first authentic taste of Currywurst in Berlin all by myself. The weather, I remember, was cold, and the sausages turned cold within a minute. Nevertheless, the lingering curry taste was memorable and the spiced ketchup helped to warm up my lonely heart.
