am utterly overjoyed to let you know that I have recently graduated my M.Sc. in Engineering in Physics and Nanotechnology (more on that later!), and I could not be happier! I am truly excited for my future and what I can contribute to science and technology. However, this post is actually about something unrelated to science; namely, cooking. I have previously mentioned how much I like to cook. More and more, I found out that I actually love to cook for Krissy.
There is something so satisfying to see her enjoy the food I make, whether it is something that takes a while to prepare, like butter chicken, or something simpler like a heartwarming bowl of salmon don buri. She inspires me to cook different things, and of course I just want to give her the best. It is all worth it when I see her get wide-eyed and ravished by whatever I have concocted in our hobbit-like kitchen. And when she is away, I actually find my inspiration and motivation to cook something delicious dwindling. When she visited her parents for a week, I remember that the blocks in my food pyramid were quickly transformed to comprising only canned foods.
So when I can cook for her, I try to do my best. I am not a “follow a recipe to a T” kind of guy. Usually, I look for several recipes of the same dish and just mix them up, taking the strengths of each one. If the gut feeling says one recipe has it all, then I stick with that. When I cook for others, and especially for Krissy, I always remember key ingredients: a dash of instinct, a teaspoon of creativity, a stick of fun julienned, 1/2 cup of soul, and a whole lot of love. These are always key to a successful dish happy tummy!
Krissy was at work Sunday, and I thought it would be awesome to surprise her with some delicious dinner. She has often come home from work with a headache, and feeling exhausted. The plan was to make her feel more relaxed after work. I had decided on vegetarian vietnamese spring rolls for Sunday night and pad thai for Monday night – I just know she will love these! Alright then, let’s get cross-cultural up in here!
For the spring rolls, I used this recipe for Marinated Tofu Fresh Spring Rolls with Peanut Sauce. I will go ahead and say that I am quite the sushi roller. However, when it came to rolling these wraps, the first 3 were a disaster. As I got into the groove, the rolls got more firm and the contents didn’t spill out as I cut them in half.
It was quite the success! We were stuffed by the time we finished everything on the board. Also, it was a nice exchange of not having any meat, since the night before, we had our fair share of meat at a BBQ party!
As for Monday evening, it was pad thai on the menu. I had never made it before, so I was curious to find out whether I would succeed. I used several recipes, but the main idea comes from Pad Thai Recipe: The “Authentic” Version. The author thoroughly describes what it takes to make the dish. There is actually a ‘prequel’ and ‘sequel’ to this recipe: a detailed outline of what the dish isn’t and a number of variations to the dish, respectively. So I was not able to get exactly the ingredients mentioned in the recipe, eg. preserved turnip, dried small shrimps, garlic chives. I had to adapt with what was available. I added chicken as extra protein. It was comforting that I had at least managed to get a hold of the exact ingredients required for the sauce – I believe it’s so important for the dish. Also, we cook on a stove top, and so it is near-impossible to do proper high-heat stir frying, but there are tricks to get around those issues. The end result was pretty amazing! And Krissy was very happy with it, so that makes me :))))
I will definitely be cooking this again. Practice makes perfect.
// Gideon
Ps. I really enjoyed making the cover photo for this post, and so I hope you all like it, too. ( ノ^ω^)ノ゚
Wow, it looks amazing!! I didn’t know you were such a chef!:)
Hi Julia!
Hehe..thanks! Well yea…when I’m inspired, I’ll cook up something nice ;)
Hope you’re well :)
Yummy! I love pad thai!! :-)
So do we! :D We’ll be making it soon again hehe. Thanks for commenting!
It looks fantastic. You can come and cook for us in Middelfart enytime my dear. regards Karina
Hehe! Thanks very much. We’ll do it then ;)
Take care!
Hello!I would like to inform you that I’ve nominated you for the ‘Very Inspiring Blogger Award’!!Here, you can find the post I wrote about this award and my nominations!!(http://youhandmademehappy.wordpress.com/2014/06/10/a-very-inspiring-blogger-award-for-a-happy-blog/)
Happy Blogging!!
M. :)
Thanks very much! We appreciate the mention! :)
Your spring rolls look perfect. I had a hard time rolling the fresh vegetables myself. I cheated with the “stronger” rice paper these days. The brand is “BANH TRANG” (the “A” got the accent on top). The second line said “DAC BIET DEO & NGON”. The logo is a red rose with double parrot on the left side and this is the square shape rice paper.
Pad Thai looks good :) Thanks for the link back too.
Hi Miranti!
Thanks for commenting and your compliments. We’re big fans of your blog :) We’ll keep an eye out for that brand. Can’t go wrong with a logo of a parrot hehe.
We look forward to trying out more of your recipes!
-Gideon
:) Thanks
True…
nothing can beat the parrot…lol…