Posts by Soon Lee
-
Delta
"It was first detected in India in late 2020. The Delta variant was named on 31 May 2021" And it's been part of our (in Aotearoa & globally) daily discussion for a big part of this year.
-
Thank you for writing these words.
-
2020 has been a shit year. What I have learned is that a pandemic crisis is a revealer and amplifier. It revealed the strengths & weaknesses we have as a society. Can't paper over the cracks during a crisis; you'll get found out real quick. The kindness and compassion got amplified. But so did the extremists and the grifters. Thankfully in Aotearoa we got very little of the latter.
-
Boomer
-
Our Christmas tradition (now that my family is in Australia), involves going to the in-laws for brunch/lunch. We deliberately have this get-together be a potluck affair, with different members delegated/volunteering to bring different dishes.
We don't give gifts to the adults either, just to the children. It's supposed to be a fun time for all, not a fun time for everyone except for the one person doing all the cooking & stressing out.
-
Oh nice one. And yay for the win!
-
Thank you Russell.
-
I think you're being too hard on yourself. It looks appealing to me.
I tautoko the other commenters who suggest using birdseye chillies for that extra heat. If you can't find them fresh, I have seen them sold frozen in Asian supermarkets. (I've actually got half a bag in my freezer)
-
Feed: World of Food 6: Angola – Funge, in reply to Amberleigh Jack,
Wrote a comment that got swallowed by the site which basically said that texture is an important component of food which isn't as appreciated.
And that it's a personal preference sort of thing. Using the example of rice congee a.k.a. rice porridge which is a comfort for me & most definitely not for my spouse. Even though rice congee itself comes in a range of viscosity (from a watery soup with grains of rice in it, to a thick porridge).
But more erudite.
-
Thank you for sharing.
I've had cassava (in Malaysia it's called tapioca), but never like this. In savoury dishes it can be used as a thickening agent, but mostly I've had it as sago, or in cakes like this one.
Cooked up with just water, it's a gluey flavourless paste. I can understand why it's not at all appealing. I see from a quick search that it's a bit like rice*; bland on its own but serves as a source of carbohydrates. And is typically served with other (more flavourful) dishes.
*Given a choice, I wouldn't eat rice on its own either.