This recipe of bibim guksu originates from Korea, and is a noodle dish that is especially popular during summer because it’s made with chilled cold noodles. It uses thin wheat flour noodles to prepare, and has a sweet and savoury sauce that you mix in to eat with. The sauce combines guchujang, sugar, sesame oil and rice vinegar, so has a hint of sourness in it as well.
This mochi recipe was something I did out of pure fun. I had a packet of glutinous rice flour in the cupboard that I wanted to try to use up, so this recipe seemed the most straightforward and without the need to get too much of anything else. I had a pen of edible ink as well, so, why not do something crazy? Might as well.
I recently just came back from a short holiday in Bali. There, we had opportunities to taste some of their local cuisines and drinks. I really love how they put ginger in some of their dishes and drinks to spice things up a bit, especially their beverages such as in mixed energiser drinks, ginger tea (plus ginger) and chocolate dessert (plus ginger). The spice in these drinks immediately wakes you up and gets you energised. I had a cup of ginger tea right before my massage at the resort, and I loved it lots. I wish I can have a cup of it every day.
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…
