Monday, June 17, 2013
Due to restricted Blogger access in Asia and popular request from family members (re: hi dad), Feastive will be merged with my Sina microblog from this point forward. Although I mainly post in Chinese and Japanese there, all photo tags are in English so feel free to drop by!
Meanwhile, entries found at this location will remain online as an archive of sorts. Who knows, perhaps it'll be revived one day for some grand purpose... Either way, thanks for reading until now and hope to see you again somewhere in cyberspace!
Saturday, June 15, 2013
Typically this would be categorized as dessert, though I have always seen it as a diet soup of sorts, full of good items for women with a serious lack of iron. Many thanks to mom for the awesome recipe!
Ingredients: red bean, peanut, red date, coix seed with brown sugar
Thursday, June 13, 2013
As miso soup served at a restaurant tends to contain only orthodox items such as tofu and seaweed, making it at home guarantees more variety in its content and thereby a noticeable increase in nutritious value. A typical bowl of miso soup at my place would include at least four types of vegetables as well as lean pork slices, combined with a soup base made of multiple miso blends. Having a busy week at work? Keep a pot of mouthwatering miso soup in your fridge and dinner will be set for a good few days.
Tuesday, June 11, 2013
Blancmange is one of my favorite summer desserts/snack choices. It's easy to make and quite satisfying to the tummy despite having a low calorie count per serving, accompanied by a rich collection of topping/mixing that helps me a great deal when cleaning certain stock items from the fridge e.g. jam, dry fruits, etc. Give it a shot if you're a health-conscious sweets lover! (Does the last part sound like an oxymoron...?)
Sunday, June 9, 2013
While sorting my photo folder today for a design project, I came across the above shot from several years ago: my very first attempt at bento making. How nostalgic!
To anyone who is learning how to cook like myself, I would highly recommend taking photos of what you make as frequently as possible. Not only is it an effective way for one to stay motivated on his or her cooking/diet schedule (think about lazy weekends after a rough week of work), visual records are always helpful when it comes to providing a better understanding of how much one is learning day by day.
What would your food photo look like a year from now?