Now that I'm the shopper and the cook, I am really relishing this new-found role. So much so that I'm always shooting what I cook. CH, who was here last night, asked, "What's your camera doing in the kitchen?" I looked at him sheepishly, "For my blog..."
I went to pick up YK's laptop at the Sony service centre in the late afternoon and conveniently walked into Giant Hypermarket to see what's in store. I haven't actually planned the menu for dinner but smelling the freshly roasted chicken coming out of the rotisserie made me decide to grab one right away. I chose a honey roasted one.
CH had been talking about having a soupy dinner. I should surprise him with Kimchi soup. I remember vaguely how our Korean friend EY made her delicious soup that night, so I was eager to try. While looking for Inoki mushrooms, I came across these cute french brown button mushrooms on offer. These will be the perfect complement to the roast chicken.
Back home, I got busy in the kitchen and texted CH to come for his soupy dinner.
Since we're having meat for dinner, I prepared a pineapple salad seasoned with some salt, balsamic vinegar and chopped coriander.
The kimchi soup simmering on the stove. The ingredients include sliced pork, kimchi, chinese cabbage, carrot and inoki mushrooms. For the stock, I used water from washed rice, chicken stock and miso paste. The meat became very tender after simmering over low heat for 30 minutes, everyone enjoyed it which was rather surprising as the boys never really liked pork.