About me
I remember the coal stove of Cast iron.
The fregrant aroma of the Leg of Lamb and cralic escapting from the oven
or the Huge oval balck Judge enamel pots with soup simmering
or a stew of Beef flank with bean paste and turnips.
Of course alongside the kitchen was the pit where the suckling and larger pigs were roasted, the final crackly golden skin was the ultimate. it had been dry rubbed with 5 spice powder and coarse salt, some brandy did not hurt nor the soy sauce.
sometimes it was the duck or char siew.
of course my introduction to the kitcjhen was my father and grandmother,
watching and running little errands for them
the passion contiued with anybody who loved food, any cuisine, anywhere.
Came across Big Oven searching for an authentic Feijoada from Brazil ~ but ~ none of them is able to give me the core, the essence of the Dish,
eg. A Casserole of Cantonese Pork Belly with Dried oysters and red fermented Bean Curd, and black moss ~ this dish has flavours that flow into each other, the fact the the prok had been deep fried , thus removing the faty oil give one an interplay of textures, the melting in the mouth and tingling of flavours of the togue, saisfies all the senses.
Will get the recipe and photo online in the near future.
Off to N Spain for the Camino de Santiago, be assured, food tasting will be the side distractions a pilgrimage ?
My Favorite Foods
simple home prepared dishes that enhance the natural flavours.
Brought up with Cantonese and S African cuisines;
tip toed into the world of Chaine de Rotisseurs,and fusion.
" a lovingly prepared ethnic meal in the hosts home" is the best as i have been introduced to the ' Pucka ' dish and gained a direct glimpse of their cultural background.
Home prepared foods are the direct insights into the diverse traditions and cultures of nations, moulded by environmental variations, made more intricate by travel. migrations and inter-play of the Daisporas on all 5 continents.
Website
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