14/05/2020 chap chye dish

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cooking
  • i made fermented red beancurd chap chye today with remainder portion of the cabbage and carrot
  • chap chye means a mix of usual chopped vegs like : cabbage, carrot, back fungus
  • this dish also add in taupok and tang hoon 

thoughts
  • think i am pretty used to cooking and stir-fry
  • cooking - washing, chopping, frying is quite relaxing, takes your mind off things
  • its relaxing when i multitask, though its not really advisable
  • its relaxing because you dont have to worry about food, you know you have a stocked fridge and all you need to do is roll up your sleeves and get cracking
future
  • i wanna cook english breakfast fry - eggs, bacon, mushroom, hashbrowns, beans
cooking tips
  • cookware - non stick pans (eggs, english breakfast), woks (large volume, i dont know how to work the fire yet to have the wok heat), saucepans (traps scents, needs more oil on the surface), i like wooden spatulas for stirring because they are light and not made of plastic, cookware affects whether you need to use oil, heating speed, scent trapping
  • scenting - i use peeled garlic and chop them into chunks, minced - ready to go, but lost the aroma juices, burns fast, hard to control. peeled garlic is convenient enough and the juices is still preserve, use low heat and cook longer than you think until you see some brown, use lots of oil , lots of garlic cloves and low heat for quite a few minutes so you have enough scented oil to coat your food. the airfryer does a good job of producing a scented oil, i also like extra virgin olive oil for the aroma.
  • chopping into uniform size is required for even cooking,  you either precook your veggies before stir fry, or add some water to prevent burning, and then leave the cap on to really soften the veggies
  • salt - use a tea spoon - add scoops for boiled veggies and pasta to absorb the saltiness. if you are just making a thickened sauce, then pinches are the way
  • use some sugar or MSG to add more complexity (sorry) to the taste

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