Posts by Soon Lee
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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.
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Boomer
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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.
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Oh nice one. And yay for the win!
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Thank you Russell.
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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)
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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.
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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.
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We don't respond well to criticism, especially if it is valid criticism that pierces the illusion that everything is wonderful in NZ.
(It's not just locals that get the grief. Remember the time Kevin Sorbo copped flak for daring to suggest that it can rain a lot in Auckland?)
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Jacindamania