the past weeks had made me reminiscing about my holidays when things were normal
it reminded of my travelling days wandering around the streets of Europe
or getting lost while trying to navigate through Tokyo's stations
or just spending time at home indulging in my mom's cooking
weekends are when we reset and prepare for a new week ahead
but it's also when I treat myself with a feast
this weekend I decide to create the food I had while travelling and my mom's food
For lunch I'm going to make Moules Marinières it seems like an appropriate dish for Summer here in Melbourne
I bought a bottle of dry white wine to prepare for this recipe
i was surprised how simple the ingredients are for this dish
and it was one of the best meal I had when I was travelling through Belgium
the ingredients are mussels, garlic, butter, lemon juice, dry white wine and serve with toasted bread
preparing the bread while waiting for the mussels to cook
in 5 minutes and it's all done!
travelling has always been a big part of me
and trying out different cuisines are definitely one of the top reasons
I'm grateful that I've had the opportunities to travel before
and can't wait to be able to do it again :)
I'm spending the afternoon to catch up on a new book I've just started
while waiting for the sticky rice to soak in water
as Chinese New Year is just around the corner I'm craving for my mom's abalone sticky rice
a dish we usually have during Chinese New Year
preparing the ingredients with Chinese sausages, carrots and mushrooms
I'm using rice cooker for this recipe
it's more convenient than using a steamer
mixing sesame oil, soil sauce and oyster sauce into water
pouring the water with seasoning
this will give the rice a nice brown colour
fluffing up the rice to separate the grains
while waiting for the rice to cook, I steam a few abalone separately to serve with this dish
when creating a simple meal or a complicated dish, my mom always spare a bit of extra time in giving it a nice presentation
I guess it's her way to showcase her love for us and the guests
I make use of the remaining sauce and add in chives and sesame seeds for garnish
bon appétit