My Quarantine Diary – Part 2

This is a partial post to my Ex. You know who you are. There are too many word that I not told you in the amount of time that we have not seen each other. I miss your bear hugs, your sweet smile (don’t say you can’t smile cause you have a smile that can brighten up my day) and your cooking. Yes although you are not the best home cook…but at least I have seen your grown in the kitchen by experimenting with tofu and cauliflower sabzi. And every meal you cook for me is a memory I will remember.
I have so much that I want to say to you personally, before all this shit happened, but I know that it’s going to cause heartbreak for us both. But without heartbreak, we don’t grow as individuals and as partners. I believe that we will come out stronger because we have put this behind us. You didn’t really give me a chance to explain my point of view…my thoughts and what I could do to makes things work. Knowing you, once you make a decision, no one can change it.
When we are out of isolation, I wish you could give me a chance to figure things out between us cause our thoughts and feelings are heightened during this lonely time. I want you to be honest and tell me how you feel, although you hate to see me cry and you don’t like being weak, I want to be the one you tell everything to. I know that it’s a challenge, but it’s a challenge that I’m willing fight.  I know you don’t feel the same, but can you try for me?
Today, I kept staring at my phone, and wishing that it could have been you that sent me a message or called. But none. I’m fighting every will in me not to call you because I don’t want to be that clingy Ex that won’t let go. Our feelings for each other haven’t changed, so why are we separated?
I have a lot on my mind that you know I want to share with you, whether it be from work or home, and plus I want to share all my quarantine food photos and let you constantly call me when you are at the store because you are unsure of which noodles to buy for stir fry.

I made white bread for the first time and it was super easy. I recommend this recipe for first time bread makers. The only thing that the written recipe doesn’t say, is to warm the milk/liquid mixture before putting yeast into it.

Kimchi makes everything taste better, even when your fridge only have basic ingredients. The zucchini was going bad and I figured I can use that, along with carrots, rice and egg to make myself lunch on the weekend. It was delicious, obviously but I was in a rush to cook the rice and they could have cooked longer in the pot before making fried rice.

Growing everything that has seeds in it seems to be my thing when I’m in quarantine. I’ve started to grow apples, avocados and even mung beans. Within 5-6 days, the mung beans turned into short tiny bean sprouts. Although they aren’t as long and fat as the ones you get at the grocery store, they still did the job. I made bimbimbap with the bean sprouts.


My Quarantine Diary – Part 1

You must be tired of reading things related to the coronavirus. I would never have imagined that I would experience such a thing in my lifetime. What did I do when SARS hit Canada in 2003?

It has been three weeks since I was ordered by my employer to work from home. I obviously have more time now, only going out to get groceries once a week and walks around the neighbourhood.

Since I have more time, that means I can cook more often. And I have been! I’ve been following many Bon Appetit’s Test Kitchen community (catching up on their Instagram stories) and watching many Youtube videos for inspiration.

During the first week, I baked a banana bread, topped it off with chocolate chips. It would be a breakfast and lasted me a week.

When I was last out, I went to Eataly to have lunch. I had the most incredible mushroom pizza. So when I went to do a grocery run, I bought mushrooms and tried to recreate the pizza but failed miserably. Nevertheless, I had a good focaccia pizza.

My mom and I were on a focaccia craze, so she asked me to make it again. We used what we had in the fridge; leftover basil, mushroom, hotdog, prosciutto and cheese.

Since my mom works in a meat wholesale factory, she stocked our freezer with meats. She bought a whole chicken and we ate half. We had lemon in the fridge, so we made lemon chicken with onions. Is that a thing?

As I mentioned earlier, I have been non-stop scrolling through Instagram to be inspired. And I certainly was after looking at Christina’s crispy garlic fried rice.  So I made my mom and I kimchi fried rice with fried garlic slices topped with shredded egg.

You know that half chicken that we didn’t use the other day? Well I had plans to make BA’s chicken noodle soup , after watching Molly make it on Youtube. And it was delish, of course! Even got compliments from my dad (he’s a hard critic).

One of my favourite recipes that I found off Youtube is Marion’s 15 minute laksa. It’s simple, easy and it’s perfect for a weekday dinner. My mom picked up a can of Trader Joe’s coconut milk last time she went to Chicago, so we decided to try it out. It doesn’t have enough coconut flavour, maybe it’s due to the fact that it’s reduced in fat?

Any noodles would work for this soup noodle dish (we had ramen), but after having leftover vermicelli noodles with the leftover broth, I’d always choose vermicelli from now and forever. The vermicelli soaks up all the flavour from the broth and talking about it makes my mouth water!

This was the most disappointing dish since staying home during quarantine. I semi followed this recipe. It was a failure as the paste wasn’t flavourful (maybe I tried to mimic Korean hot pepper flakes by using my own pepper flakes). Adding tofu really water downs the soup.

My mom made this authentic chicken clay pot rice. We each (three of us) had our own pot..cause why not…we have all the time in the world to wash the dishes.

Stayed tuned for the Part 2. I had a baking day and I’m really proud of my results!

Brad Leone’s Cured Egg Yolks

I recently (more like in the past year) been watching 99% of the Bon Appetit videos on Youtube. If you are unaware of what Bon Appetit is.. it is an American Magazine that is all about recipes, food, food culture, kitchen gadgets, restaurants and much more.
In the recent years, many BA (Bon Appetit) test kitchen personnel and senior food editors have been in the Youtube spotlight for their individual Youtube series. For example.. Claire’s Gourmet Makes, Chris’ Reverse Engineering,  Andy’s Andy Explores and many more.

I wanted to try many recipes that are on the show, but knowing me and my laziness…I attempted to make Brad’s cured egg yolks (video). I understood what I did not do enough and what I could have improved on. But I don’t think that I would be making this again, as I cannot foresee my family and myself using this on a weekly basis. This recipe uses a lot of salt and Brad reuses his salt mixture by dehydrating it…I don’t have one of those and even if I had one I don’t think it would be useful (uses energy and another useless kitchen gadget).

The video is a bit confusing as Brad doesn’t specify how to store the finished cured egg, how long it will last in air dried vs in the refrigerator.

I estimated about five to seven days for the first step, placing the yolks into the salt mixture.  As you can see, I did not separate the white from the yolk well enough. I used duck eggs.

This is my favourite picture from the whole process. Don’t the yolks look delicate?

I removed the salt and packaged them using cheese cloth and let them air dry for about two weeks (away from the kitchen as the kitchen has a lot of moisture..that’s the last thing the egg wants to have). Another thing I think I miscalculated is that the eggs are not completely dry and the cheesecloth will stick to the yolk.

This ain’t pretty, but with a few minutes, you can pick away the bits of cloth that is stuck to the egg.

My parents and I had a pasta night, which my mom grated some egg into our pasta. Be sure to grate more than you would with cheese as it’s light in flavour (unless you have spoonfuls of it).