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…
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.
