After cooking almost on a daily basis for like three to four months now, I have to say that most of my dished have improved since the first time I tried cooking it. I remember the sense of satisfaction that I got especially from the Sweet and Sour Chicken that I made for the second time.
The improvement to the dishes comes through the form of feedback from the very picky eater I have at home and reading of different recipie versions.
A homemaker friend once told me that she makes 3 different version of the same dish in order to please her husband, son and herself. When I asked why she bothered, her answer was: "Well, you want them to be happy eating what you have cooked, so it is their preference that matters over mine." Words of wisdom for me.
Recently, I got bored and tried to make the Chinese style carrot cake but it was a disaster. Thanks to me trusting a website which told me that rice flour is the same as plain flour, my carrot cake never set even after steaming for a long time. It was such a setback to me and my morale. More than that, I had wasted precious stock of my chinese mushrooms and dried shrimps. Thank goodness I was smart enough not to add in the chinese sausage.
It took me two weeks before I attempted again and this time was a mini success! I followed another recipe and made sure that I bought rice flour. It was not a huge success as I think the texture can still be a bit firmer and more chewy.
Here are the pictures of my 2nd attempt:
 |
The mixture before steaming  Carrot Cake Pan Fried |
No comments:
Post a Comment