A rougaille (pronounced as ‘roo-gai’) is a French word but with origins from Mauritius. It means a dish that uses tomato as its base, as well as a combination of spices to cook its main ingredient such as fish, meat or vegetables. Here, I am using fish as a main ingredient.
I realise that I have been cooking for so long and trying out so many recipes that I am starting, really starting, to forget some of the food and dishes that I have attempted before. Or could this be due to old age…
I love to eat siu mais. These are Chinese delicacies, often found in dim sum or Cantonese restaurants serving dim sum. They are also commonly found in hawker centres or foodcourts, at stalls that sell drinks and light snacks including buns and dim sums. Not all of them are nice though, and I must say, the really nice ones are hard to find.
Yes, another avocado recipe – a very simple one where you just combine everything and either eat it as it is, or use it as a spread on your toasts. The use of avocado makes this egg salad slightly different from other types of salad because it tastes a lot ‘creamier’ because of the flesh from the green fruit. Which is also why you don’t need any mayonnaise or salad cream in this salad at all (let the avocados do their job!)
It’s mid-May and a hot weather for the past few weeks. The boy is done with his first semester assessments, so he can finally take a good break from studying (and his mum’s nagging). I can also finally take a break from the nagging and from his constant whining. It’s a win-win weekend. We also did something different – cycled from home to dinner at the in-laws’ place. It took about 2.5 hours in total back and forth, approximately 25km in total, although it’s because we made a slight detour to the National Stadium to listen to Lady Gaga’s rehearsal before her concert happens today. It was a great way to wind down after a tiring week.
