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

​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
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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.

4) Salted Caramel Popcorn

A splendid example where the resulting yield is greater than the sum of its parts: plain popcorn, caramel from Chelsea Chocolates (stored chilled for upwards of three years), and a sprinkle of flaky salt.

5) Coconut Milk Truffles

Crafted with Lindt's Surfin instead of Callebaut (for the sake of reducing breakout probability), the soft squares were unintentionally vegan, yet sufficient in addressing chocolate cravings with highly flexible ingredients (read: non-perishable).

6) Hawaiian Pizza w/ Bacon and Beet Powder Dough

In an attempt to craft a naturally red dough in anticipation of the upcoming CNY, I incorporated two teaspoons of my forgotten beetroot-turmeric mix into SK's trusty 22-hour dough.
​However, the results proved dismal. Risen to its final form, the yeasty mix bore a lumpy, speckled surface, rippled with faded coral and dusty tan. It was sticky - far stickier than normal, yet dry at the same time. Stretching the dough was oddly difficult, as holes began emerge between relatively relaxed gluten strands.

​The experimental project also involved a garlic-parsley-infused cream sauce, intrepidly adopted in place of the standard canned diced tomatoes. Instead of heavy cream or whole milk, I took the opportunity to employ soon-to-expire almond milk - a vile mess it did conjure. Other toppings were consistent: pineapple, shredded cheese, and bacon as a source of meat.

To draw out excess moisture, I sneaked one round onto the bottom rack while the second was nearing doneness. Despite being thin and crunchy whilst warm, the extensive cooking time grew apparent post-cooling, exposing a tooth-quivering chomp.

7) Cream Corn Pork Over Rice / 粟米肉粒飯

Straightforward and delicious in theory - as HK-Style Café menus often are - disorder ensued at the dreadful sight of a single remaining can of creamed corn. As my diced pork was marinating in its soy-white pepper-sesame oil-fish sauce bath, I set out to construct the required amount of cream corn using a tin of Peaches & Cream, salted butter, and milk.

Blending chaos aside, the other components came together swiftly. Onions were softened, meat was stir-fried, and the classic sunshine-hued sauce gradually emerged. Homey and hearty, the dish is ideally served atop steamed white rice, though pairs exceptionally with a pearl barley and mixed grain rice (and choy sum). Add an egg if desired - but keep it soft-boiled, please.

​Starting the week was a workload advertised as raging and uncontrollable, but warranted no tension upon closer inspection. The exaggerations expressed by those in the pre-preliminary design phase never cease to amuse me, for not one of those decisions are paramount to public safety and are merely concerned with regulation compliance and societal due diligence.

Alas, my responsibilities were accomplished quickly, enabling the undertaking of personal favours that had somehow all descended within the same five-day period.

​Grocery store escapes are naturally the highlights of my week, along with the sampling of certain LCBO exclusives and daily blogilates or Zumba.

In an attempt to reverse the Quarantine Fifteen, snack packs were obtained for the controlled indulgence of Oreos - mini, of course - and cocoa Minions. 

​Ironically, this purchase was supplemented with more snacks shortly afterwards.

​My hoddeok supply has been depleted for some time now, and the desire for more just became increasingly prominent with each passing day. Despite countless reviews of hoddeok recipes from scratch, I lacked the confidence to execute the Korean street food, to the standards I was direly yearning for anyways. Would it emerge too greasy? Too tough? Too thick? Too sickeningly sweet?

Rather than devote an afternoon to pan-frying and possibly sacrilegious fruition, I opted to make the drive to Koreatown, where satisfaction was guaranteed. Work would take place in the evening hours instead; hoddeok was non-negotiable.​

​The inventory was replenished: 66 pieces of mixed Walnut Cakes, 57 pieces of wispy thin Chun Byung (Peanut/Almond/Seaweed), 10 pieces of Brown Sugar Pancakes, and a bonus 3-piece Madeleine set. We were set until the termination of the existing lockdown and beyond.

​We also took the opportunity to secure mid-afternoon java. From Rustle & Still, the neighbourhood favourite that thankfully remains in operation, a duo of Vietnamese Coffee was obtained. The Iced variation was rich, velvety, and unmistakably potent, while a tad heavy on the ice for a chilly winter day. Cut with a splash of steamed milk, the Hot variation comprised of an entirely dissimilar profile: soothing and naturally sweet with the signature robustness of Vietnamese coffee.

​Consumed alongside steaming hoddeok, it was a glorious sensation.

Navigating along the narrow strip of Bloor between Christie and Bathurst, memories from past adventures began to surface. As if the keys to instant activation, a different tale reared itself with the sight of each storefront; and, with each footstep, I found myself growing fonder and fonder of the Toronto district. From bubble tea shops with begrimed bathrooms to coin karaoke to tongue-scaling taiyaki to formerly quarterly haircuts, the insurmountable amount of experiences had subconsciously been logged as memories - now tales of the past, but hopefully equally relevant in the future.

​With each visit, Hodo Kwaja succeeded in attaining a spot on the itinerary. It was, again, another subconscious decision, yet one that could never be foregoed if in the area. The family-run business likely has not received the recognition deserved on this space. As high-ranked as it is in my heart, seldom is it mentioned explicitly; in my defense, the reason lies with near-instantaneous consumption of the long-awaited goods.

But now you have my affirmation: I love Hodo Kwaja. There, I said it.

Prior to the international mail delay scare, I received my fifth (!) and final copy of Breath of Love : Last Piece. MWAVE's signed random member edition blessed me with Youngjae, whose thank you message was sheer joy to delve into.

Neither excessively wordy like JB nor philosophical like Jinyoung, Youngjae was direct in his writing and clear in his intentions. With particular sentimentality did I read aloud his 131 days' worth of happiness during Idol Radio activities.

​Moreover, his words of gratitude was definitive and apparent, almost as if hinting towards the the group's last release under JYP Entertainment.

Concluding the week is my progressively deepening appreciation towards Epik High's latest release. Rosario required a few listens to grow addictive, though Lesson Zero piqued my attention immediately. Tremendous imagery stemmed from the lyrics, which I could only further admire in conjunction with flawless enunciation and witty Korean-English word play.

Lesson Zero
"Give everyone a voice
But leash 'em wit the mic cord"

Acceptance Speech (수상소감)
​"What doesn't kill me can only make me bleed"

End of the World
"It's gonna be okay
But that's a lie
이 세상은 지옥행"

I owe it all to The Tablo Podcast for this introduction of thought-provoking tracks, pieces produced by those that have

"...paved the way
For everyone that is pavin' the way" [Rosario​​]