?

Log in

Soon Lee

Recent Entries

You are viewing the most recent 50 entries

February 21st, 2017

09:00 pm: Cooking diary
(And last week's)

Monday: Beef nachos
https://flic.kr/p/QQRvuK
DSC_0097
https://flic.kr/p/S2bgZf
DSC_0096

Tuesday: Gran's chicken stew, sauteed cabbage, rice.
https://flic.kr/p/QQ32Gq
DSC_0099
https://flic.kr/p/RwRuBE
DSC_0098

Wednesday: Chicken & prawn paella
https://flic.kr/p/QU8pzt
DSC_0101
https://flic.kr/p/RyuZtC
DSC_0100

Thursday: Unused vegetables goes into red curry with chicken. Rice
https://flic.kr/p/SaJqSH
DSC_0103
https://flic.kr/p/S76PKj
DSC_0102

Tags: , ,
08:32 pm: Cooking diary
(Getting behind with these, so here's the week before last)

Tuesday: Har mee a.k.a.prawn noodle soup.
Made the broth yesterday so prep time today was mostly boiling & blanching.
https://flic.kr/p/RR5EGS
DSC_0085

https://flic.kr/p/RF28FL
DSC_0084

Wednesday: Beef salad
https://flic.kr/p/RKrfKH
DSC_0088

https://flic.kr/p/QGoST8
DSC_0086

Thursday: Going the full vegan with mixed vegetables stirfry, stirfried gai lan with ginger. Rice.
https://flic.kr/p/QFuAhC
DSC_0090

https://flic.kr/p/RXYiev
DSC_0089

Tags: , ,
05:34 pm: Kiwi Onion Dip
The inventor of the Kiwi Onion Dip? She's still alive!

You may well ask, what on Earth is a Kiwi Onion Dip? It's a New Zealand institution, a dip for your chips/crisps made with reduced cream and Maggi powdered onion soup. Yes really.

The linked article is by Hayden Donnell who went looking for the inventor of the ubiquitous dish. Spoiler: he found her.


And if you want to try making the dip yourself, here's how Rosemary Dempsey makes it.




Tags: ,

February 13th, 2017

06:41 pm: "Where's Auckland's summer?" they asked.
Well today the humidity was 92%. I thought my mug of water had sprung a leak. (It was condensation pooled round the bottom)

How do you like your summer now?

Tags: , ,

February 11th, 2017

07:58 pm: This morning's walk
Went for a walk this morning along the waterfront (caught lots of Pokemon). The weather was cool & fine. Later it would get hot (for Auckland summer values of hot, which is nothing like the heatwave in AUstralia at the moment: 47 C in Sydney!).

At the end of Queen's Wharf is Michael Parekowhai's new work, The Lighthouse" which has its official unveiling tonight.

From the water's edge.
https://flic.kr/p/RXwPtb
IMG_5584

From the shore side.
https://flic.kr/p/RrvofG
IMG_5590

The side.
https://flic.kr/p/S2awU6
IMG_5592



It's clearly peak season: the queue for the Waiheke ferry was ridiculous. This was the queue taken just after the 9am sailing just departed. Ten minutes later, the line curved round onto the promenade. If it had been straight, there'd have been people blocking Quay Street.
https://flic.kr/p/QJFAcY
IMG_5593
If you're planning on a trip to Waiheke, go really early, or be prepared to wait.

Tags: , , ,
02:11 pm: How to shake hands.

#nocontext

Tags: ,

February 8th, 2017

06:21 pm: From Denmark


Tags:

February 7th, 2017

06:23 pm: Cooking diary
Monday: Grilled lambchop 'Turkish-flavours', homemade hummus, salad & pita.
https://flic.kr/p/RBpvPC
DSC_0071

https://flic.kr/p/QrbDQi
DSC_0070

Tuesday: Chicken curry laksa
https://flic.kr/p/Rt6qFb
DSC_0073

https://flic.kr/p/Qq43yC
DSC_0072

Wednesday: Macaroni, ham, cheese. Salad.
https://flic.kr/p/QrSBDq
DSC_0075

https://flic.kr/p/RJkrev
DSC_0074

Thursday: Ham & cheese omelette made with leftover ingredients.
https://flic.kr/p/RKYNug
DSC_0077

https://flic.kr/p/RbstzL
DSC_0076

Tags: , ,

January 31st, 2017

07:13 pm: Cooking diary
A full week's worth of meals last week, with the hot weather having an influence on the food cooked.


Monday: Noodles & cabbage with chicken curry
https://flic.kr/p/Qc5GpU
DSC_0056

https://flic.kr/p/QeS9xc
DSC_0055

Tuesday: Grilled chicken wings marinated in honey, soy, ginger, garlic, sesame oil, with salad.
https://flic.kr/p/Rvp41x
DSC_0059

https://flic.kr/p/QdQ2P3
DSC_0058

Wednesday: Corn ftitters (with, of course, chilli sauce), 'summer slaw'
https://flic.kr/p/QXw91L
DSC_0061

https://flic.kr/p/Rm7G9p
DSC_0060

Thursday: Fresh rolls with chicken & prawn. Nuoc cham on the side.
https://flic.kr/p/RnFQge
DSC_0063

https://flic.kr/p/RuRsGA
DSC_0062

Tags: , ,

January 30th, 2017

04:18 pm: Currently listening to...






Current Mood: disturbed
Tags:

January 23rd, 2017

06:28 pm: Sidart: first Tuesday Test Kitchen of 2017
We went to Sidart for their first Tuesday Test Kitchen of the year. The menu changes every week and we haven't been since they refurbished. The bar area has been moved to the expanded space, the Alhambra Room, and a plating station sits where the bar used to be. I like that it brings the kitchen closer to the diners.

We had an early reservation which worked really well; we got to watch Auckland shift from day to night from our table. Some of the friends we went with hadn't been to Sidart before, and I am glad they had a good time. (It's not guaranteed that a restaurant you like is liked as much by other people; tastes being so idiosyncratic & personal.)

Flickr photoset here.
https://flic.kr/s/aHskMiVURa
Sidart, January 2017
Or go beyond the cut for pictures & descriptions.Collapse )

Tags: , , ,

January 21st, 2017

03:46 pm: Red sky in the morning.
"Aure entuluva!"

https://flic.kr/p/Qb8BSM
DSC_0054

Tags: ,

January 19th, 2017

06:22 pm: Recipe: Vegan fried rice vermicelli.
Because I was asked.

Vegan fried rice vermicelli. Serves two-three (I think).

Ingredients:
- Light vegetable oil, one tablespoon
- Dried shiitake mushrooms, generous handful
Place in bowl, pour boiling water until just covered & let sit until rehydrated. Cut into fairly thin slices. Retain the rehydration liquid.
- Choy sum, one bunch cut into ~4cm segments
- Grated fresh root ginger, about two teaspoons
- Vegetarian mock abalone (a.k.a. chai pow yu), one can
- Bird’s eye chillies, sliced, in a small container of light soy sauce
- Light soy sauce to taste.
- Rice vermicelli (I like the Wai Wai brand. They come in ~200g packets and I would use about half of that). Put the required amount into a large bowl, cover with warm water to rehydrate (takes some minutes). Make sure to drain while it’s still a bit stiff & set aside.

Method:
Heat up frypan to medium high.
Add oil.
Throw in sliced shiitake & stirfry until cooked through.
Add grated ginger & rice vermicelli and toss gently so that the vermicelli strands don’t break up.
Add liquid from shiitake and can of mock abalone including liquid, and stir through.
Stir in choy sum, and add light soy to taste.
Put lid on so the choy sum finishes wilting.
By now, the vermicelli should be cooked through.
Transfer to serving dish & serve with the chilli in soy sauce on the side.

NB: I’ve never written this down, so amounts & cooking times are guesses; you’ll have to taste as you go and make your own judgements.

It should end up looking something like this, but with choysum instead of bokchoy.
https://flic.kr/p/GWbZad
20160509_115537

Tags: , ,

January 18th, 2017

07:08 pm: Apple Crumble Cider
This Apple Crumble Cider from Zeffer is rather good.
DSC_0049

Tags: ,

January 16th, 2017

06:31 pm: Pokemon Go
Tomorrow is 6 months since I started playing Pokemon Go. Today I finally got a Lapras to complete the non-regional starting set. It was from a 10km egg hatch; still haven't encountered one in the wild.

Bonus: the last time I weighed this little, I was a teenager.

Screenshot_20170116-114345.png
https://flic.kr/p/R5Arri

Current Mood: accomplished
Tags: , ,

January 15th, 2017

12:39 pm: Cooking diary
First full working week of the year = four cooknights (Fridays are normally for takeaways).

Monday: Spaghetti aglio e olio (with rocket, lemon & lots of cheese)
https://flic.kr/p/QuiMTs
DSC_0003

https://flic.kr/p/QugkYL
DSC_0002

Tuesday: Bacon, egg, salad. (Salad is healthy right?)
https://flic.kr/p/R6kw1r
DSC_0006

https://flic.kr/p/QUPs4e
DSC_0005

Wednesday: Chicken, soy, shiitake, lily buds, woodear. Wilted lettuce with sesame oil & oyster sauce. Rice.
(I remember when as a young 'un an Auntie described how to cook this dish to Mum. It's been a family recipe ever since.)
https://flic.kr/p/R4GbS7
DSC_0008

https://flic.kr/p/PQJRbG
DSC_0007

Thursday: Shakshuka with merguez sausage. (Still not as good as Ima's, but so satisfying.)
https://flic.kr/p/QY8MJx
DSC_0011

https://flic.kr/p/QY8Bha
DSC_0010

Tags: , ,

January 14th, 2017

06:35 pm: Cooking diary
Was a short working week last week, so only cooked two worknight dinners.

Wednesday: Spicy beef mince & eggplant. Rice
https://flic.kr/p/QjGsP9
DSC_0883

https://flic.kr/p/QHp4a2
DSC_0882

Thursday: Baked eggplant with miso. Egg & vegetable fried rice.
https://flic.kr/p/QSkbvJ
DSC_0885

https://flic.kr/p/QmBR8f
DSC_0884

Tags: , ,

January 7th, 2017

09:37 am: Ted Chiang in The New Yorker
“Ted Chiang’s soulful Science Fiction” by Joshua Rothman, in The New Yorker.

Tags: , ,

January 1st, 2017

12:00 am: Happy New Year!
Happy New Year!
May 2017 be a better year for us all!
(It's just ticked past midnight here in Auckland, New Zealand.)

December 27th, 2016

08:06 pm: Increased migration to New Zealand
So it's happening.

Since Brexit & the US elections, there have been increased numbers of British & Americans wanting to move to New Zealand.

Tags: , , , ,
03:10 pm: Save the Point England Reserve
Sign the petition (or make a submission) to save the Point England Reserve.

There is a bill proposed to revoke the reserve status of a quarter of that land to turn it into housing.
The extra people & their pets (especially cats) pose a major threat to the diverse birdlife (that include common & rare species) that are found in that reserve.

I lived in that neighbourhood growing up & spent many hours there: it's truly a wildlife sanctuary next to suburbia.

Tags: , ,
01:50 pm: It's dusty in here.
Details emerge of George Michael's many quiet acts of kindness.

Tags:
01:23 pm: Holiday homework: Deck
Lunch break: The deck has been waterblasted. New stain about to go on.

Been putting it off too long.

https://flic.kr/p/Qxfkmd
DSC_0864

https://flic.kr/p/Pn2Fcr
DSC_0865

Tags:
01:13 pm: Christmas games can be deadly serious
Evil brother in law is trying to Kill Doctor Lucky (or is that Doctor Ducky?)
https://flic.kr/p/Qtjqr9
DSC_0857

ETA: Evil brother in law succeeds in Killing Doctor Ducky, er, Lucky?
(It took a few goes.)

December 25th, 2016

09:02 am: Happy Christmas & festive greetings everyone!
Hope you have a happy, fun & safe one!

Tags: , ,

December 24th, 2016

04:13 pm: Cooking diary
Monday: Chicken kerabu. It's a spicy chicken salad.
https://flic.kr/p/Qbb2MK
DSC_0822

https://flic.kr/p/PMppDw
DSC_0821

Tuesday: Poached chicken with rice, tomato, cucumber, coriander, homemade chilli sauce.
https://flic.kr/p/QjVEQd
DSC_0824

https://flic.kr/p/Qaed35
DSC_0823

Wednesday: Spicy pork mince, tofu, woodear. Mixed vegetable stirfry. Rice.
https://flic.kr/p/QmKNAG
DSC_0826

https://flic.kr/p/QmJ7Mq
DSC_0825

Tags: , ,

December 21st, 2016

06:02 pm: "Insects of New Zealand" playing cards.
Got my hands on "Insects of New Zealand" playing cards.
(I was lucky enough to see pre-production mock-ups. The finished article turned out great, and they make excellent gifts.)

DSC_0827
https://flic.kr/p/Pbv21r

Tags: , , , ,

December 19th, 2016

08:04 pm: Cooking diary
Monday: Panfried salmon steak, grilled asparagus, potatoes mint & avocado oil.
https://flic.kr/p/PUzoY3
DSC_0762

https://flic.kr/p/NTUWPp
DSC_0761

Tuesday: Spaghetti aglio e olio with prawn meat.
https://flic.kr/p/NVWgft
DSC_0764

https://flic.kr/p/PAxyPA
DSC_0763

Wednesday: Hand-cut noodles with beef & cabbage broth
https://flic.kr/p/PCw3g1
DSC_0766

https://flic.kr/p/NXLBsv
DSC_0765

Tags: , ,
07:08 pm: The return of Exeggutor
My Exeggutor finally returns. It's been in a Napier gym (I don't even remember exactly where anymore) since October 19.

All good things come to an end, but I really am surprised it has lasted as long as this. I fully expected for it to get kicked out when Niantic "rebalanced" the gym combat system to favour attackers two months(!) ago.

(It was one of my Top Three Pokemon, but now it's not even in the Top 30. Since I placed it in the Napier gym, Niantic "rebalanced" Combat Power and Exeggutors were one of the ones that got nerfed. And I've also levelled up too & acquired better Pokemon since then.)

Screenshot_20161219-190056.png

Tags: ,
06:21 pm: Limits
Is it just me or is no-one paying attention to the reduced speed threshold, 4km/h from 1 December 2016 to 31 January 2017?

Seems like it's a choice between keeping to the new limits & annoying fellow drivers, or ignoring it & risking a speeding ticket...

In recent years, the New Zealand police have been operating a reduced tolerance for speeding during holiday periods. At other times of the year, it is understood* that you can go as much as 10 km/h above the posted speed limit and not worry about getting a speeding ticket.

*So effectively, a 50 km/h speed zone is actually a 60 km/h speed zone and New Zealand drivers drive accordingly, so much so that if you actually drive at 50 km/h in a 50 km/h zone, the drivers behind you get angry at your slowness. Personally, I would prefer it if they just raised the speed limit to 60 km/h and actually enforce that.

Tags: ,

December 9th, 2016

08:45 pm: Cooking diary
Monday: I did some cooking to take to a convalescing friend. Evidently, I went shopping hungry, so ended up cooking much more than needed, so the leftovers were Monday's dinner. Vegetarian vegetable curry & vegan fried rice vermicelli.
https://flic.kr/p/PH2VSg
DSC_0741

Tuesday: Chicken curry laksa.
https://flic.kr/p/PGqJ4h
DSC_0743

https://flic.kr/p/NFQLxT
DSC_0741

Wednesday: Having another go at making shakshuka. This one turned out good. Nice ripe tomatoes (not stored in the fridge), roasting them & making sure it's all well-reduced, all improved the flavour intensity.
https://flic.kr/p/PXraC6
DSC_0747

https://flic.kr/p/NHXTRK
DSC_0746

Thursday: Chicken & vegetable stirfry with hoisin sauce. This was to supplement the rest of the leftovers we ate.
https://flic.kr/p/PZrCTr
DSC_0750

https://flic.kr/p/PLu7pu
DSC_0749

Tags: , ,
08:34 pm: Some people get to play with the coolest toys
Or what happens when objects fall when there is no air resistance.

https://youtu.be/E43-CfukEgs

Tags: ,

December 6th, 2016

05:59 pm: Science says, don't store your tomatoes in the fridge.
Cold reduces expression of flavour-associated genes in tomato. And even after you bring it out to room temperature, it doesn't recover completely.

Primary source.

Tags: , , , ,

December 5th, 2016

05:55 pm: "Say it ain't so, bro"
2016 continues to surprise.

New Zealand Prime Minister announced that he's stepping down. To say that it was a surprise would be an understatement.

Best response was from Australian PM:
Current Australian leader Malcolm Turnbull said he sent Mr Key a text saying, "Say it ain't so, bro," when he heard the news.


Tags: ,

December 4th, 2016

11:29 am: Cooking diary
Monday: Bangers (pork & fennel sausages, merguez sausages) & mash, broccoli with cheesy sauce.
https://flic.kr/p/Ps9x6m
DSC_0724

https://flic.kr/p/PuGt58
DSC_0723

Tuesday: Grilled kingfish steaks, light salad, squeeze of lime.
https://flic.kr/p/NtmeRF
DSC_0726

https://flic.kr/p/NtjdvD
DSC_0725

Wednesday: Poached chicken on egg noodles, with shiitake & choy sum.
https://flic.kr/p/NtNdbq
DSC_0729

https://flic.kr/p/PaQyJS
DSC_0728

Thursday: Chicken avocado bacon, pasta salad.
https://flic.kr/p/PzWV3H
DSC_0731

https://flic.kr/p/NvoHXL
DSC_0730

Tags: , ,
11:12 am: We laugh at your Laws of Thermodynamics!
"That app is called Instacharge, which, according to a news release sent by the country's department of information, "uses evolutionary technology" to let users "instantly recharge their smart phone's battery without the need for a charger or external battery pack"."

Tags: , ,

December 1st, 2016

06:14 pm: Pasture (Auckland restaurant)
Why would anyone pay $135 for dinner? And if you include drinks matches, it's an additional $65, or $60 for the non-alcoholic option. That's basically the same price as B Reserve tickets, $199.90, to Adele's upcoming Auckland concert (which is sold out).

Well $135 is the price of the tasting menu at Pasture, the new (been open about four months) place up Parnell Rise. We went to celebrate our wedding anniversary: it's definitely not cheap, and a special occasion justified it. Pasture is small restaurant (seats 25) run by Ed & Laura Verner and a small staff. They've gone to much effort to forage, pickle, ferment, preserve ingredients in the months before opening. The food is seasonal, innovative, and sustainable; the tasting menu is the only option offered. If they were an a la carte restaurant, they'd have to stock many more perishables & hope someone orders them before the ingredients spoil, so having one set menu minimises wastage.

We sat at the pass and watched each course put together right in front of us. It's wonderful if you're the sort of person who likes to see how the sausage gets made, metaphorically speaking. It's an honest way to approach food, though some might find it confronting. One of the courses was crayfish, and we knew if was fresh; we watched the crayfish being killed, butchered & cooked. I really like this transparent approach to food.

https://flic.kr/p/Pr968K
Pasture, Auckland

The rest of the experience...Collapse )

Tags: , , ,
08:49 am: Dolly, Miley, Pentatonix, "Jolene".

https://youtu.be/BZ0e-JFXJMg

Tags: , ,

November 29th, 2016

08:43 am: Shakshuka recipe
If you want to have a go at making shakshuka, Ima-style, here's the recipe they posted on Twitter.

It's delicious.


https://pbs.twimg.com/media/CyFTCsdVEAAaCPu.jpg

Tags:
Powered by LiveJournal.com