Kitchen Happenings

p1030821

L, you asked in your last email if I still do any cooking.  Yes I do, in fact a lot of it!  Lately in dining out excursions with friends, I had notice a lower tolerance and more pickiness towards the quality of food served in most restaurants around town.  Both me and F often felt slightly quesy in our stomachs and also experienced a tinge of discomfort from indigestion usually when the ingredients were not prepared at its best.  Well we must insert a clause here before talking more about this.  The nature of our work involves restoring health in the bodies via a properly functioning structure and organs.  Hence we are extremely tuned and sensitive to how our bodies are feeling and performing and perhaps a little more paranoid than usual about our diet and health.  Also we had been eating in a lot, in Barcelona with C’s delicious home cooking and here in Kuala Lumpur.  You can tell when you are cooking often because you have to start cracking your head to figure out what to make next.  Repeats in the same week are preferably avoided.

On yesterday’s lunch menu was pan-seared cod marinated with ginger, soy and teriyaki sauce.  Later in the evening we had linguine with olives, yellow pepper and pancetta with a slice of pork fillet.

Today I had a small luxury of time and fresh baby calamaris from the early morning visit to the market.  It was an attempt to remake a recipe I learned from C, one afternoon when I dashed home and peeped at her preparing lunch, baby calamari stuffed with prawn in a thick saffron broth.  Unfortunately I didn’t get a chance to sample them as I chose to wander that afternoon along the streets of Gracia in Barcelona.

Nevertheless I took her recipe as an inspiration for lunch, paella with stuffed baby calamaris and prawns.  F was obviously pleased with reminders of his mother’s meals of love.  Now it’s time to write her to ask for the real recipe.