Tuesday, March 24, 2009
A Bit of Food Porn
Renkon. Or we, non-Japanese, call it lotus root is a major player in Chinese and Japanese cuisine. There are heaps of ways to cook this amazing rhizome but there's only one way that will make me go for a second; lotus root and pork soup that my grandma makes. Just that. No red dates, no peanuts, no hawthornes, no dried cuttlefish. Just lotus root and pork and nothing else. And maybe with a bit of chilli-garlic sauce. Absolutely simple and heavenly amazing. I swear I've never failed asking for a second helping.
Anyway I saw a carton of freshly-harvested lotus roots (still thickly covered with wet mud, that's one way to tell it) when 
I was at the wet market the other day so I bought myself some without thinking what to do with them. Well, actually I did think of making that simple soup I grew up having but heck I was feeling playful so I decided to make some lotus root chips and man... they are smacking fantastic. Cutting them is kinda tricky, for me at least. I'm never good with knives anyway so they were all of different thickness. *Paiseh* Nevertheless, this way I get to try things out. So turned that the thin ones are extra crispy thus becoming my favorite snack (mind you, I hardly snack) while the thick ones are nice and soft, if not a bit too sweet for my liking. I think I'm gonna invest in a good slicing thingamajiq... which I think it's called mandoline or something like that. Try it peeps.
Tip: Sprinkle some salt if you fancy. I forgo it though.
I was at the wet market the other day so I bought myself some without thinking what to do with them. Well, actually I did think of making that simple soup I grew up having but heck I was feeling playful so I decided to make some lotus root chips and man... they are smacking fantastic. Cutting them is kinda tricky, for me at least. I'm never good with knives anyway so they were all of different thickness. *Paiseh* Nevertheless, this way I get to try things out. So turned that the thin ones are extra crispy thus becoming my favorite snack (mind you, I hardly snack) while the thick ones are nice and soft, if not a bit too sweet for my liking. I think I'm gonna invest in a good slicing thingamajiq... which I think it's called mandoline or something like that. Try it peeps.Tip: Sprinkle some salt if you fancy. I forgo it though.
Rae wrote @ 23:37
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