The ongoing pandemic has undeniably resulted in the adoption of new pastimes, from breadmaking to DIY home improvements to nurturing houseplants. Regardless whether they persist in one's current daily routine, such activities summoned great joy in their execution.
It's recently dawned upon me that, while dishwashing and strained wrists are inevitable in the case of excess, seemingly mundane kitchen activities are amongst the few little joys that remain possible. In place of my once-regular restaurant visits, a sense of newness is acquired from recipe experimentation; investment in an assortment of varying local roasters has taken over daily coffee runs and PATH explorations. Active time in the kitchen possesses the duality of providing adequate recovery time from screen exposure and production of sustenance.
It's recently dawned upon me that, while dishwashing and strained wrists are inevitable in the case of excess, seemingly mundane kitchen activities are amongst the few little joys that remain possible. In place of my once-regular restaurant visits, a sense of newness is acquired from recipe experimentation; investment in an assortment of varying local roasters has taken over daily coffee runs and PATH explorations. Active time in the kitchen possesses the duality of providing adequate recovery time from screen exposure and production of sustenance.
Creations of the week included:
1) The Browniest Cookie (Round 2)
Being notoriously known as an all-round cookie aficionado, I recall nodding in agreement to SK's woes of finding a specimen that could be "crowned with the honour of suggesting brownies", while remaining a cookie in the most traditional sense. I had first attempted to stuff the insides with cheese custard, and, while those were delicious, it hadn't been a pure execution of the browniest formula.
1) The Browniest Cookie (Round 2)
Being notoriously known as an all-round cookie aficionado, I recall nodding in agreement to SK's woes of finding a specimen that could be "crowned with the honour of suggesting brownies", while remaining a cookie in the most traditional sense. I had first attempted to stuff the insides with cheese custard, and, while those were delicious, it hadn't been a pure execution of the browniest formula.
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I nixed the filling this time around, added in a dash of cornstarch (for I appreciate structure), and topped the mounds with Surfin hexagons (and some flakey salt out of the oven). The rounds spread slightly, but were still very portable - as cookies ought to be and brownies ought not. Crunchy when fresh and cakey once stored, these decadent treats were a truly flawless hybrid.
One could easily consume them at room temperature, though they fare even more delectable when microwaved for ten seconds and plunged into cold milk.
One could easily consume them at room temperature, though they fare even more delectable when microwaved for ten seconds and plunged into cold milk.
2) Braised Beef w/ Tomatoes and Root Veggies
With a substantial portion of vine tomatoes on hand, I set out to incorporate the seasonal produce with the the remainder of our beef, incorporating some (frozen) root veggies along the way. Minimal chicken stock was used, for the vision was more a chunky sauce than soupy stew.
With a substantial portion of vine tomatoes on hand, I set out to incorporate the seasonal produce with the the remainder of our beef, incorporating some (frozen) root veggies along the way. Minimal chicken stock was used, for the vision was more a chunky sauce than soupy stew.
Two hours later, a soft braise emerged, each element glazed with the essence of butter and red wine
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5) Injeolmi Snowballs
Sunday Baking has admitted to baking mishaps on countless occasions. I greatly appreciate this transparency, for without these efforts, one would never develop the ability to troubleshoot. I've failed in a similar manner over the years, prompting deeper research into the chemistry behind visual inspection by the human eye.
Sunday Baking has admitted to baking mishaps on countless occasions. I greatly appreciate this transparency, for without these efforts, one would never develop the ability to troubleshoot. I've failed in a similar manner over the years, prompting deeper research into the chemistry behind visual inspection by the human eye.
The most recent upload of Injeolmi Snowballs comprised of few ingredients - five, to be exact! - so the urge to undertake the venture came as a no-brainer. Extremely simple to assemble and even simpler to shape and bake, nuttiness soon filled the air. Tossing the cookies in a mixture of soybean powder and brown sugar was the final step. I proceeded to pick up on the mounds shortly after removing from the oven. While warm, they were unable to retain their shape, and rapidly crumbled underneath my fingertips. Five minutes later marked my second attempt, where success was witnessed under meticulous handling.
Truthfully, I hadn't been able to locate my injeolmi powder in the cupboard, and swiftly swapped in wheat germ powder instead. The difference was entirely indiscernible, which is useful to know in cases where injeolmi isn't readily available.
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Other views from the great indoors included an unexpected shower of flurries, a Tomato and Egg Soft Scramble from my childhood, and a most delicious seasonal roast from Balzac's.
Curbside Pickup was selected for the first time - in spot no. 7, of course.
Jollibee takeout was another first.
The Filipino franchise had summoned lengthy queues at their Heartland outpost, though the Square One location has proved surprisingly tranquil thus far. Its proximity to the only access point in the mall and ability to order in advance ensured convenience, leading to a Jolly Crispy Chicken Bucket for lunch.
The Filipino franchise had summoned lengthy queues at their Heartland outpost, though the Square One location has proved surprisingly tranquil thus far. Its proximity to the only access point in the mall and ability to order in advance ensured convenience, leading to a Jolly Crispy Chicken Bucket for lunch.
Contained within the red bucket were six enormous sections of chicken, varying between thigh and drumstick. Each piece sported a golden, crunchy casing, where from flying shards of batter would disperse upon contact. The flesh was well-seasoned and, to my surprise, no oily fumes could be perceived on the drive home. The same could not be declared for the Peach Mango Pie, which bore a greasy aura and satiating mouthfeel. Its inner compartment of cloying mango (from concentrate) compote, was nonetheless delicious though.
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Palabok Fiesta, a name I was prompted to research in advance of order placement, was a dish containing thin noodles, porky sauce, miniature shrimp, and a few thin slivers of hard-boiled egg. Lemon juice was the accompanying condiment, likely included to combat any ocean-esque odours. I found thorough enjoyment in the Fiesta and took to eliminating the lemon juice packets in later meals. Some may be dismayed to find the rice noodles to reside on the soft side, though I much prefer the plusher profile.
As for the gravy, it was not a far cry from the constarch-thickened paste more commonly known as expired Clubhouse packets. The container was instantly isolated as other items gained favouritism.
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