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Out & About #690 | Week #46 Quarantine Update Feat. Matcha Nian Gao

1/31/2021

Many have likened the arrival of 2021 to that of change and new beginnings - a departure from the restrictions imposed by the previous year.

I had expressed remorse towards lost opportunities, slithered away involuntarily under the given circumstances. Looking back, it seems that new opportunities had emerged instead; amongst them were: breadmaking, DIY hair colour treatment, and virtual choreography learning, activities that would have otherwise remained unattempted with a standard work schedule and active social circle.

A recent conversation with the Thai ahgase sparked memories of airport encounters, had they proven fruitful or futile. In response to my bitterness regarding a lost ASTRO high-touch chance, she made me realize that, had I purchased those concert tickets, I wouldn't have bothered with the airport excursion. And had I not endured the painstaking wait that fateful snowy morning, we would not be acquaintances today.

With this in mind, I officially commence New Year preparations - Chinese New Year, that is.

And I shall gladly pre-celebrate with homemade Matcha 年糕 (nian gao), which was not made by me, for the record.)

Resolutions commencing from January 1st are overrated. When vision-shrouding thrills subside, reality dawns upon us once more, ̶a̶l̶l̶o̶w̶i̶n̶g̶ prompting us to act purposefully, constructively.

Recounting the past several days are perils of inefficiency at work, munching on more Bokksu snacks, and heavy precipitation resulting in the dreaded snow removal process that is shovelling.

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Out & About #689 | Week #45 Quarantine Update Feat. Lap Cheong Rolls + Hodo Kwaja

1/24/2021

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Within the first few months of the pandemic's arrival last year, it was brought to my attention that distancing restrictions imposed actually brought about a great deal of relief. Those that thrived on moments of self-reflection were exempt from their dreaded gatherings, while those that thrived on social interactions were exempt from FOMO repercussions. For better or for worse, there arose the freedom for selective communication. And while one could reap its benefits by escaping unfavourable situations and potentially eliminating toxic relationships, the theory cannot be applied so simply in the virtual workplace.

It is through gritted teeth and a hanging head that the existing situation remains relatively unchanged as far as Ontarians are aware. Yet, it is my personal hope that those who hadn't been particularly skillful in the department of communication have adapted accordingly in the past eight months, and that those who haven't shall summon an effort from this point on. Technology exists to ease our day-to-day activities, rather than preclude opportunities for efficiency.

Creations of the week included:

1) Steamed Tofu w/ Scallion Garlic Soy Sauce

2) Steamed Salmon Steak

3) Steamed Lap Cheong Buns / 臘腸卷

The incarnation of this classic dim sum plate stemmed from the unexpected acquisition of lap cheong (臘腸), otherwise known as preserved Chinese sausage. The description read fiery, thus the vacuum-sealed package had originally been reserved for chorizo-like usages, likely to be consumed alongside tortillas from St. Jacobs.

However, the household supply of groceries was gradually being depleted. An absence of yogurt was witnessed, followed closely by milk, bread, whipping cream (yes, this is essential), and eggs. Ingredients were minimal for the construction of the suitable breakfast item, yet flour was aplenty.
I set out to craft the buns one chilly morning, combining the yeasty foundation of one source with the method of another. The dough was, surprisingly, easy to work with, requiring little to no dusting of flour and elongating in the desired worm-like shape.

Given the fears of the supposedly spicy five-pack, I separately prepared an equal count of Honey Garlic Smokies. These were admittedly less delicious in their tough, sinewy casing and better suited for buttery milk buns bearing a glorious egg wash sheen.
I'll also admit to the exaggerated - and glaringly obvious - meat-to-bun ratio. Though, with both sausages being of relatively mild nature (it wasn't spicy after all!), this mattered less on an overall tasting note.

Particularly worthy of mention are the layers boasted by the dough itself - the sole element wholly indicative of my efforts.

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Out & About #688 | Week #44 Quarantine Update Feat. Savoury Shallot Buns

1/17/2021

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In the past, I despised change. By no means do I encourage it in all its forms on a continual basis, but, suffice to say, I view it with less aversion.
There once was a certain irrationality about altering an existing system, one that functioned fine as is, though could have incorporated greater flexibility (not that I'd ever admit). It was with time that I adopted a desire for evolution - to contemplate possibilities beyond those presented in hopes of providing upgrades in efficiency and efficacy.

For this reason, it puzzles me that there are those opting to reverse the process, oversimplifying matters with no visible benefit to society while in complete disregard of accessible, proven information. As I formed this sentence, a few select individuals emerged in my mind, as several ought to have for any given reader; it's a common flaw to filter the facts that fail to align with the subjective ideal state.

Over the years, I've moderated the Blast with Sensory details. Beginning with over-mixed sweet potato cookies (I gag.) to the crafting of fanboards - bare of any knowledge on electrical wiring - to the recipes I now scale and adapt as needed, the Hero's Journey has fostered judgement, as well as its appropriate placement in varying circumstances.

Needless to say: It's an ongoing process.

1) Savoury Shallot Bun

As I munched on my final few Garden Spring Onion Pop-Pan Crackers, the idea of a savoury bun began to cultivate in my mind, rather abstractly I may add. These thoughts receded shortly afterwards as I grew distracted with 炒米餅 recipes, yet resurfaced at the sight of rotting shallots in the pantry.

Working June-style, I managed to salvage a small portion of the bulbs - an amount just decent enough for infusing into hot oil as my Pantry Quiche was setting. Some asymmetrical sections of luncheon meat had also been set aside during this process, diced finely, then pan-fried until crispy.

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Out & About #687 | Weeks #42.5 + 43 Quarantine Update Feat. Chocolate and More Chocolate

1/10/2021

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The new year starts with more food. More chocolate, more leftovers, and more cooking.

Weight gain is inevitable over the holiday season, and especially this one with majority of the population's relatively sedentary work-from-home lives. I started with leftover roll cake from NYE, which paired wonderfully with cold brew and cold frothed milk. It was no Irish Coffee, but a decent drink nonetheless.

Creations of the week (and a half) included:

1) Sablé Cookies w/ Chocolate Ganache

Cookie cravings rang loud and clear the moment the household was devoid of the dainty, buttery biscuits. Relishing in the orangecane's trademark Santa sugar cookie didn't help either. I consequently set out in the name of creation; running low on my preferred pick and with Président cultured butter on hand, the opportunity to attempt sablé was naturally declared.

Inspired by the admirable Sunday Baking, I followed the formula closely...until I forgot the vanilla. Its taste was subpar to the Lactania edition, but undeniably more buttery in terms of fragrance. While this may be owed to a horribly sticky dough (even after chilling!) and a perceptibly high amount of flour for dusting, the experience did not warrant the extra effort nor the steep premium. Conclusive findings aligned with Sunday in that cultured butter ought be used where possible, independent of brand and origin.

The original intention had been to populate the pieces with pandan and ube fillings, yet the plan had been scrapped when the mixtures failed to coagulate overnight. Melding chocolate couvertures and heavy cream to form a classic, tried-and-true chocolate ganache, I antsily began sandwiching the cookies as the mixture came to room temperature.

This impatience earned me relatively flat squares, leaving much flavour to be desired. Half of the cookies were assembled some few hours later, resulting in noticeably greater height and overall improved profile.

2) Nama Choco / 生チョコ

Influenced by the gradually descending Valentine's spirit filling the d̶e̶p̶a̶r̶t̶m̶e̶n̶t̶ ̶s̶t̶o̶r̶e̶ air (and with immense hatred towards overbearing soft centre truffles), the search began for a Nama Chocolate recipe - a cult favourite in Japan. The foundation was no more than a 2:1 ratio of chocolate and heavy cream, with the only downsides being mandatory refrigeration and inescapable breakouts.

3) Lemon-Rose Braised Chicken Drumsticks

It was an odd combination, even if I do say so myself. Seeing success in a soy-star anise braise, I opted to experiment with lemon and rose this time around. The juice of a shriveling lemon, rose cooking wine, dried rose buds, and even cinnamon sticks lent a lightly savoury tone with prominent citrusy kick. In the absence of dark soy sauce, light soy sauce was supplemented with an extra dash of sea salt; light brown sugar was supplemented with molasses.

4) Coconut Chili Basa Stew

Pictured while being consumed in conjunction with the above, the stewed basa dish materialized out of need to relieve the freezer of bulky packaging. Pan-fried scallions and a knobby nugget of ginger established a fiery framework, into which a pinch of chili powder, fennel seeds, and and heaping tablespoon of paprika were added. Coconut milk assisted in moderating the flames, though the broth was ultimately too gingery yet very anti-inflammatory.

5) Black Sesame Coconut Milk Jelly that oddly turned into a three-layer concoction

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Out & About #686 | The Decade Turns One

1/1/2021

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Happy New Year!

Another 365 (+1) days have passed us by, and we've arrived at yet another period of sappy recaps. (But is there even anything to recap?) The last nine months have likely been as vague for me as any other human requiring to interact with the outside world, with the COVID virus and its prominent, indefinite presence.

A time of reflection comes with each year's end, but rather than recounting those that rouse regret and resentment, the approach ought be constructive. Too soon have I noticed those on the interweb bidding riddance to the year of 2020; optimism should be carried forward, but not without comprehensive review of the year's happenings.

Over the course of the pandemic, the global community has been stretched with no expected end in sight. Majority of occupations were shifted to that of a virtual working environment, with the exception of the essential services that support our lives silently in the background. And the non-essentials, some of which I shall not deny contempt of, dissolved - either out of lack of need or lack of financial support. The shift towards electronic processes for municipal and provincial services were well overdue, yet materialized only in the wake of a crisis.

But, as a civilization, we are dynamic creatures, adaptable and resilient in the face of change. The show must go on.

I'll admit it:
I missed experiencing work life in the flesh, whether it entailed office-bound overtime or not.
I missed the opportunities to engage with members of my social circle, whether we were on tight terms or not.
I missed outings that didn't involve running back to the house because I had forgotten a mask.
I missed the potential trip to see GOT7's domestic anniversary concert.

Most importantly, I missed the daily activities we took for granted. Every instance was a privilege, from every step to every living breath. Mere survival is already an opportunity. COVID couldn't depict more clearly that having health is having wealth.

Throughout these "trying times", I blamed not once the incarnation of such a lethal bug. In a society employing the survival of the fittest, our fate alters only with the actions we choose to execute, irrelevant of third-party stimulants. We, as a species, are given two options: live to learn, or learn to live.

From here, the only way is up, up the knowledge chain on a quest to conquer coronavirus and re-instate the activities we loved and will love again.

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Out & About #690 | Week #46 Quarantine Update Feat. Matcha Nian Gao

Out & About #689 | Week #45 Quarantine Update Feat. Lap Cheong Rolls + Hodo Kwaja

Out & About #688 | Week #44 Quarantine Update Feat. Savoury Shallot Buns

Out & About #687 | Weeks #42.5 + 43 Quarantine Update Feat. Chocolate and More Chocolate

Out & About #686 | The Decade Turns One

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Out & About #690 | Week #46 Quarantine Update Feat. Matcha Nian Gao

Out & About #689 | Week #45 Quarantine Update Feat. Lap Cheong Rolls + Hodo Kwaja

Out & About #688 | Week #44 Quarantine Update Feat. Savoury Shallot Buns

Out & About #687 | Weeks #42.5 + 43 Quarantine Update Feat. Chocolate and More Chocolate

Out & About #686 | The Decade Turns One

Who Am I?

Archives

Categories

WHAT DOES "QUIRKY AESTHETICS" MEAN?

Contact ME

​Subscribe

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