I did it well this time. The last time I tried making pan-fried dumpling, otherwise known as ‘guo tie’ (or 锅贴 in Mandarin) (The Guo Tie: Chinese Pan-Fried Dumpling Experiment) was more than 2 years ago. It wasn’t inedible, but the skin was a tad too thick and chewy and the filling a bit dry and I was quite disappointed with the overall result and taste.
I wanted to try out a French style Croque-Monsieur (grilled ham and cheese sandwich). However, given that I wasn’t feeling that well these days, I thought better of the grand idea and decided to do something simpler and less fanciful – a Croque-Monsieur less the croque-madame (top-yolk-egg) and fanfare.
Japanese curry first arrived in Japan in the early 19th century, due to the influx of cultural exchanges between South and East Asia, which was in turn brought about by the widespread colonialism of different parts of Asia by the British Empire. The Japanese adapted the Indian version of curry to create a thicker and sweeter version of gravy which could be eaten not just with rice but also with noodles and bread.
There has been an ongoing fad in recent years about drinking only fruit juices for an entire week (including breakfast, lunch and dinner) to help the body to detox and get rid of all those harmful toxins within. The guy and I are non-believers of this non-scientific way of cleansing the body; ‘eating everything in moderation’ is how we manage to live by. Well, so far, so good.
Cheese and potatoes – they are like a perfect match made in heaven. They always go well together, regardless of what the resulting dish is: mashed potato with melted cheese toppings, hasselback potato drizzled with cheese, baked jacket potatoes with taco cheese sauce, baked fries in a blanket of cheese…
