May 2013
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kayteeflick asked: Hello Piga! I've adored your site and recipes for a little while now. Everything looks delicious and you make so many foods that I love. I was hoping that you could make a staples post about the things you like to always have in your kitchen and cupboards. I know there are many of these sorts of things out there, but since you cook a lot of Asian foods I think your list will be quite...
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Making Ginger Fried Rice
It’s Mother’s day. You have just hours to decide how to honor the most important woman in your life. Whether it slipped your mind or you’re still indecisive as to what to make, here’s a last minute recipe that will put a great start to the day. It takes a mere 30 minutes to make, less if you’ve got leftover rice from a recent Chinese takeout night. If you’re...
What's cooking for Mother's day?
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Making Gahmja-Jeon (감자전) / Korean Potato Pancakes
Some days all I wish for is to have someone to help me in the kitchen. I don’t mean to chop or to wash the dishes, but someone with nice looking hands (and forearms) who’ll be patient enough to act out the stirring and pouring actions while I take pictures.
One would say that the logical thing to do is to ask my sister for help, but since I like to get an early start on things...
April 2013
8 posts
Anonymous asked: Favorite opening credits?
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Making Toblerone Cheesecake
When Brigid from DIGITAS first e-mailed and told me about “Snack Hack”, a project where you create a dish using two or more Mondelēz International (formerly known as Kraft foods Inc.) products to add to the already drool-worthy spread at Snackworks, the first thing that came to mind was,”I got to make me some S’mOreos!”.
Think about it - it could have an oreo base...
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Making Matcha Dorayaki
What I know is this: the perfect pancake is a Japanese dorayaki. It is light and fluffy, not overly sweet and doesn’t become soggy or floppy when cold. The traditional dorayaki requires that it be stuffed with red bean paste, but nowadays anything goes. Chocolate, whipped cream, jam? Whatever you like.
I thought this was needed to make up for the previous post. Some have mentioned that...
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"Everything but the kitchen sink" pasta.
When I was younger, there was this one thing that I did when I get upset or when someone tells me off.
I would find a dark room, go behind the door and pull it towards me until it traps me in between the wall and the door panel. Then I would sit and wait for someone to persuade me to come out of the dark. I learnt from then on that I needed that sense of seclusion when dealing with a lot of...
March 2013
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Making Suya
About a thousand years ago, misskenshin made a foodwish for Suya. At the time, I had no idea what it is and after some searching found out that it is a trademark of the northern part of Nigeria; delicious bits of peanut-rubbed, spiced beef on sticks that are cooked over hot coals. I then added that foodwish to the growing list that have yet still to be made.
About a week ago, during a...
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February 2013
7 posts
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There are two kinds of people in the internship circle.
One who holds the candle and goes around lighting other people’s. And one who blows the others out to make themselves look brighter.
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Shia La Boeuf
I’ve got a confession to make.
I don’t know much about meat. I just put them in my mouth without caring what they’re all about.
Seriously though, all innuendos aside, I know next to nothing when it comes to different cuts of beef. So when I asked the house management team to buy me a piece of beef from the nearest butcher shop because I couldn’t be bothered...
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Making Hot Chocolate
Last night I had a dream of Liz Hurley wanting to teach me how to make something called “Lava Butter”. I have no idea what that is, why I had said dream, or why that specific celebrity was in it, but the dream didn’t end well; she turned into this fat dude who turned out to be a crook who chased me out into free-falling off a plane.
I woke up feeling disoriented and realizing...
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Making JjolMyeon (쫄면)
It is now a little more than two weeks after the surgery and the restrictions on solid food is finally lifted. A little celebration is in order, and in my world the word celebration is synonymous with the word noodles; preferably those that are MSG-laden. But since my doctor made me promise not to eat any more of them (seriously, he might as well made me sign some form of agreement), I settled...
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January 2013
7 posts
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Making Cinnamon Sugar Doughnuts
The deed is done. After 3 hours under anaesthesia, I am now tumor free. I spent most of my recovery time eating bowls of porridge under my mother’s watchful eyes. When she wasn’t making sure that I was swallowing every last bit of mushy rice, she played the Cooking Academy app on my iPad. One day she came across the doughnut recipe and was so engrossed in the ingredients and methods...
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Making Lemon Drops
At the beginning of the year, I made a promise to myself to only post once every month because work and studying has gotten to a point where there isn’t really a lot of room for compromise. But I’m breaking that today, because if you’re as much as a Miyazaki fan as I am, you might know that it was his birthday yesterday. So I’m dedicating this post to one of my favourite...
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December 2012
13 posts
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Making No-Churn Chocolate Ice Cream
For this year, as opposed to making a long, long list of resolutions that will not live past the following month, I’ve decided to recount the last twenty-two years of my life and come up with five lessons that I’ve learned.
One, is that to change is a choice. Stop chanting the mantra “this year will be different” with the hope of instantly getting what you want, if you...
espritsurlamatiere asked: what does your name mean? its so pretty!!!
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Making Bananas Foster
When my dad first asked what branch of medicine I wanted to do (because apparently it’s customary to ask in my family), I replied with “Anything but dentistry.”
I love the human body. I love the physiological processes in effort to achieve homeostasis. I love studying what happens when said processes fail. I have embraced the familiarity of various secretions from organs...
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Making Chili Oil
I can probably guess what’s on your mind right now: “Chili oil? Chili oil?!”
And the only answer I can give you is yes, chili oil. You see, this post is less about the recipe and more about the photographs. You may have noticed that there is an unusual abundance of light here. The reason for that is a few days ago my mother practically ordered me to buy a new bookcase to...
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I had a dream waking up to find that someone has changed my blog layout/theme
and it upsets me more than it should.
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Making Oreo Melonpan
Thank you to all of you guys for the well-wishes. I’m so overwhelmed by the kind messages left by readers and friends, so to show my appreciation I went through my inbox in search for long-forgotten foodwishes and decided that for every time I steal a chance at cooking, it would be to make up for them, even the ones made by anons.
This particular opportunity came on a Sunday afternoon....
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Of life's bittersweets and photographs
Why is it that some tumblogs with food or cooking related names have nothing to do with food or cooking whatsoever? And vice versa. And don’t even let me get started on thumbnail images. It all gets so very confusing and difficult, because I like going through my followers seeking for a fellow food appreciator.
Today I’d planned to make a post for jjeolmyun, or spicy Korean noodles...
November 2012
13 posts
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Making "Korean Carrot Salad" Grilled Cheese
This “Korean” salad is Korean by name but Russian by birth, and is most likely the Russian interpretation of something else that originated in East Asia. The history of this dish is largely based on oral traditions which are often conflicting. It’s still questionable if an ahjumma is even involved in the making of this dish.
In any case, I made it and fell in love with it. It’s...
