kyanmay

My last attempt in my kitchen was … imperfect (read: on fire).

Even since, I hardly step foot in it anymore. Not even heating up food, I rather eat it at room temperature or don’t.

My intestinal disorder yesterday made me too paranoid to eat out anymore, at least not on the same day. So, I was surviving  at home with my organic drink and honey. I tried to go out but the LRT station just seems too far away.

I give up and returned home.

Soon after my mum step foot into the house, I jumped out of the bed and ransack the fridge for whatever vegetables I could see.

And after much contemplation, I decided to try Japanese culinary.

1. Wash the seng kua, pak choy, oyster mushroom, broccolis and cauliflower , then prepare it into cutlets.
2. Put all the veges into a pot of boiling water with a pinch of salt and simmer.
3. Slice old ginger and white garlic white.
4. Mix a tablespoon of corn flour with 2 tablespoon of water then add in Miso paste.
5. Drain all the vege and heat up some oil on a pan.
6. Add in ginger, then garlic and let it be until it smells good. Pour in Miso mixture and then all the veges. Simmer.
7. Add Mirin, and honey to taste.

VOILA~!

Finally, Joyce called and confirmed that Wai-Sum was having diarrhea too, but hers was mild as I ate most of the cake.