Monday, October 29, 2018

29 Oct 18 (Mon) - Teriyaki Salmon with Mashed Potato, Carrot & Pumpkin and Steamed Milk Custard

Worked from home today and got my cooking all planned out. Had some leftover mitarashi sauce from yesterday, added some minced garlic and shallot as well as a bit more light soy sauce and water to make it into a teriyaki marinate for the salmon. Bought a portion of pumpkin over the weekend and steamed it together with a potato and half a carrot. Kept most of the mashed pumpkin for further use and mixed the rest of it together with the mashed potato and carrot. Found that the colour was a bit too orangey, so added some boiled small broccoli florets while mixing some mayonnaise. Pan-fry the salmon in my happycall pan and set it on a blue serving plate because it was Monday and typically associated with blue. LOL.

Then went on to make steamed milk custard. Since I have a lot of dried blue pea flowers lying around, so used a handful to colour the milk blue by warming the milk with the flowers in a microwave oven. The milk didn't turn very blue so I had to stir the flowers using a fork and tried to squeeze the flowers just to extract the colour. Once the colour was to my satisfaction, followed my steamed milk custard recipe but sprinkled some black sesame powder over it before steaming.

Since I have put in effort today to cook and experimented with colours, I took some photos of my creations. It was during the photo-taking that it occurred to me that had the black sesame powder converged like the shape of the different continents, the steamed milk custard would have looked like a world map with the blue being the mass of water. Haha...



Sunday, October 28, 2018

28 Oct 18 (Sun) - Japanese Curry and Black Sesame Mitarashi Kushi Dango

Things have slowed down a little and I managed to find time again today to do some cooking. Nothing fanciful. Just some chicken Japanese curry and black sesame mitarashi kushi dango since I have ingredients lying around. I have attempted mitarashi kushi dango before, only this time round I added 1-1.5 tablespoon of black sesame powder to the dough.

Since Halloween is just a few days away, the black sesame mitarashi kushi dango seems like a good idea. Unfortunately, nothing scary to decorate the plate.