What the Yams ate in Feb 2021

 

So February was a short but busy month. The Yams ate a lot of yummy stuff in addition to the celebratory rich Chinese Lunar New Year goodies. (At least according to me since I made them...clearly modesty is not my strong suit...*LOL*)

While I did not take pictures of every single dish I made, here are the ones I did share on IG.

Like this bowl of homemade hand-torn noodles which is a Yam family fave. The soup base is made with dried squid, onions and carrots. The noodles are made with AP flour + tapioca flour (for chewiness) + egg + water + olive oil. The noodles are served with fishballs, minced pork, an egg with a runny yolk and garnished with crispy fried garlic. Eaten with cut red chillies in soy sauce.

Next up is a minced beef fried rice with red and yellow peppers, mushrooms, Japanese cucumber and avocado served with cut red chillies and spring onions.

I like to add crunchy elements to my dish because I love the mix of textures. Yep...in art and in food. *winks*

We also had a peach frangipane tart. A frangipane tart is one of my faves to make and eat because I love a Pâte Sablée dough and it's so easy to change out the fruit according to what you have on hand. 

Next up: bacon and tomato quiche served with an apple, mango and cucumber salad sprinkled with organic black sesame seeds.

I was inspired to go Japanese - Japanese rice with pumpkin and shiitake mushrooms, miso pork belly, Japanese cucumber and iceberg lettuce, dashi soup with enoki mushrooms and egg tofu.

We also had a chicken pie with a cheesy top crust. All gone. Very quickly I must add.

And why have just one roast chicken when you can have two? Well, two small ones. To feed 10 people. ;)

Pizza had to be included too. Chicken and mushroom pizza. I went with a 24 hour fermentation for the dough and my own pasta/pizza sauce. And yes, I made 5 pizzas in total. 

We also had mango sticky rice. :)

P/s: We had a birthday celebration on the last day of February but I will share what I made in a birthday layout.

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