Thursday, 28 March 2013

I might chuck this post

You know what, I actually have been up to a fair bit of cooking these days, and more importantly, photographing these bits of cooking. This technically means I should be up to a fair bit of blogging too, but apparently, it isn't so. I guess I'm just pretty anal about things, and especially about this blog. I photograph my food before I tuck in, like all crazy food bloggers (and Asian girls) do, but I don't have enough photos to make up a proper post. I also don't have measurements or an ingredient list to make up a recipe; I just wing it most of the time, really. Sometimes I also wonder whether food that's so simple is interesting enough, so I end up chucking it away (the post, not the food. I never chuck food.)

I do instagram, tweet and facebook all these random bits of edible adventures, so (I know this is cheeky) you could join me there; I'm happy to chuck you the rough recipe and tips if you give me a nudge. Anyway, I thought it might be a good time to give you guys a little roundup/update/peek into the edible bits of my life that have fallen through the anal shuhan filter.

1. I did a bit of food styling for a rare meats company, a mushroom book by some masterchef guy and the plusixfive cookbook. It was a nightmare finding 20 permutations of ways to photograph raw meat, a dream working with the fabulous loveleluu, and blood(cake)y fun messing about in my kitchen with James (of the Young Turks).



2. I discovered heaven exists. I borrowed 2 pans and a chopping board from there (for the above).



3. I still hate waking up at 5am in the morning, but I still love working weekends at the farmer's market. Also, beetroot in chocolate cake also makes it deliciously moist and rich, and er, 5% healthier so you can have more.


4. I confirm that everything deep-fried is made ten times better. That's a deep fried egg (for sambal telur). And that's a prawn with its head chopped off, guts pulled out, and its body scalded in hot oil (before being fried in butter with curry leaves and chilli). 



5. I dug up mum's crazily detailed, annotated, colour-coded handwritten recipes that she mailed me in my first year on Mother's Day. Recipe includes warning "only do after Skyping me". Ah, I miss her. That's Chinese savoury steamed egg and that's soy sauce over, not creme caramel.



6. I made Mum's kong bak pau recipe for a Chinese New Year supperclub. It took me 3 days from start to finish. Leftover pork belly with steamed purple sprouting broccoli was pretty awesome stuff too. This is one recipe I am forbidden from sharing because my mum is probably going to get rich and famous with it.


Right, that's it. I think I might chuck this post if I don't click 'publish' so here goes.

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28 comments:

  1. It looks like you've had an hectic agenda over the past few days! The photos for the rare meat c. are gorgeous ;-)

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    1. i think I would die if these were all within the past few days haha. They were spread out over the past few months. Thanks, so glad you think so, I still have a whole load of photos to sort for the company, argh nightmare!

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  2. Well, I enjoyed the post and the pics. So well done for not chucking (yet). E

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    1. Hurrah. Ok, I think I'll leave it there, and just not look at it.

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  3. So glad you didn't chuck this post Shu Han! It's great. I love seeing behind the scenes photos. That's so exciting that you got to do food styling and with those gorgeous pans too. Also beets in chocolate cake sounds like a genius idea to me.

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    1. Ah, ok I think I'm leaving this post after all. I'll just not look at it. It still bugs me haha. It has been really exciting and so much fun, though busy :) Yes, and beetroot chocolate cake is AMAZING. You have to try it :)

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  4. glad you shared these pics, shu han ^^ they're gorgeous! and you're one talented missy ^^

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    1. thanks so much hui! still a bit displeased but I need to stop being so anal!

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  5. Everything tastes better fried!! I will have to try baking with beetroot, yum!! I am so jealous you work at the farmers market..what a blast!

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    1. Haha yes unfortunately, that is the sad truth.
      Do try beetroot in baking! It's wonderful! Also, in summer, grated courgettes (yes) are lovely in cake.
      I do love workign there :) When I found the job in my first year it was like a dream come true, I get to be surrounded by wonderful produce and producers AND get paid for that :p

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  6. Hi Shu Han! I have always loved your photography! Following you on IG now! Mine at #chefandsommelier...

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    1. HURRAH and thanks! See you on instagram :) x

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  7. Where is this heaven? pic #2… extremely jealous! :) Love the styling fun you had with the raw meats company. Great work SH!

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    1. Topham street! It's a very small prop house but a wonderful place.
      Thans wendee, that shoot was one of the most daunting ever, I was rushing against time to shoot everything before the sun set, and there were so many different meats, and they all had to look different! logisitcal nightmare too, kangaroo looks pretty similar to veal arghh.

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  8. I like so much the pics........ohhh, I am so hungry now...

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  9. Love behind the scene photos and that have been hearing a lot about beets in chocolate cakes, perhaps, time has come to try them!

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  10. Oooh, what's the place which let you borrow those pans? That sounds awesome!

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  11. Interesting post, you've been up to plenty of different things! I would love to delve into that prop cupboard!

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  12. Luckily you haven't chucked this inspiring post, Shuhan! Don't you ever do this! I love admiring your photos and reading about your culinary adventures and yes, yes, everything tastes better when deep-fried!

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  13. I love all of the photo reflections!! Nice post

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  14. Awesome post & the pictures are simply SUBLIME!

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  15. Don't chuck it - it's lovely!

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  16. So glad you didn't chuck it! Love the dirty carrots. Having an envy attack over food accessory heaven. And most of all, I love your mom's recipe card and instructions :-)

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  17. What beautiful photos!! Been our dream to be close to farms, but not achievable in Singapore!! Going to London end of this month, can't wait to visit the local farms and markets there!!

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    1. I just popped over to your blog. AMAZING YOU GUYS. Your blog ethos is exactly what I stand for, but I always wonder how one does it in singapore where everything is imported.Hit me up when you guys come to London. x

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  18. Hey!! Thank you so much! We just try our best, but it is really quite tough to buy local produce since our country doesn't have a lot of farms. And as much as you want to support local farms, you don't even know the stuffs in the market are homegrown or not! Would definitely love to meet up with you!! Where are you at in London? My email is devonkan@gmail.com by the way!! :D

    cheers, devon

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  19. Paul Wasserman–son of French food dictionary wine importer Becky–has just launched EatDrink, a company that sells gorgeous reprints of old wine books like 1927's Bouquet (above) by G.B. Stern, which follows a couple's journey through the vineyards of France.

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  20. Paul Wasserman–son of French food dictionary wine importer Becky–has just launched EatDrink, a company that sells gorgeous reprints of old wine books like 1927's Bouquet (above) by G.B. Stern, which follows a couple's journey through the vineyards of France.

    ReplyDelete