"Food Philosophy
Eat to the heart's content,
Drink to quench thirst,
and most importantly...
Cook to share the love."
My itinerary during my week in Brisbane was simple: "Eat and drink by day, and cook by night!" A big thank you to Mimi (Q's mom) who was a great mentor in tutoring us the basics of Shanghainese cooking, as well as teaching us other simple asian dishes.
Dduk bokki
Korean Chilli Rice Cake, Onions and Fish Cake
Baked Shallot Buns
Won Tons
Fresh De-shelled Prawns, Pork Mince and Mixed Chinese Vegetables
Dumplings
Chives and Scrambled Eggs
Almond Cookies
Chocolate Cupcakes with Vanilla Icing
(Q's sister recently started cooking and made chocolate cupcakes. She even decorated each one so beautifully with illustrations too!)
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