Having a food blog is great, really.
Other than the dedication to constantly whipping up good food (and try not to repeat the same dish in order to generate new content!), I also learn to experiment with different cuisines and recipes that I wouldn’t have attempted otherwise. (I mean, why would I want to cook a dish when there is no real purpose of preparing it at home and that it’s easily available in the restaurants?!)
Rasa Malaysia adds colors to my life; there is the food styling, presentation, photography which I am more and more addicted to as days go by, and of course, there are just endless recipes that I can play and experiment with. Plus, my food blog makes me think harder about food, for example: how do I make use of those leftover ingredients that I have accumulated in the refrigerator, like since last December? I have become a lot more creative and innovative in the kitchen, that’s for sure. Eating better on a daily basis is just an extra perk…
Last week, I used bean curd skin to make some mouthwatering Vietnamese Tau Hu Ky. Soon after that, I tossed some of them into my Bak Kut Teh, but still, I had a few pieces left. Inspired by >For the Love of Food/a>, I went ahead and made these pleasing Taiwanese minced chicken and pork rolls, or “Ji Juan” (鸡卷).
Taiwanese Ji Juan is not exactly Lor Bak (Malaysian five-spice pork rolls), but the principle is basically the same–protein (meat) wrapped with bean curd skin and deep-fried to perfection. Since I could never get enough of Ji Juan whenever I eat out at Taiwanese restaurants, I am just happy that I can churn out these meaty and savory bites in my own kitchen now. But there is one drawback–I will need to upgrade my cheapo $20 deep fryer pronto so cooking oil doesn’t splatter all over my counter top, the wood flooring, and my FACE!
Now that’s a good problem to solve.