There are times when you’re tired and wiped from the cold, a throat infection, the flu, or whatever it may be. I had some sort of throat infection earlier this summer. It seemed kind of weird to get sick in such good weather (minus the rain), but I was coughing a lot and my throat bothered me for over two weeks.
Being sick is one of the times when I have no appetite for food, so something bland is usually soothing and not vomit inducing. I remembered that I had bookmarked a recipe for okayu after I saw it in an old Shojo Beat magazine, but I could not find it! Instead, I Googled it and found that a lifesaver posted the recipe on a forum.
Tip: Another simple thing to make is shoga-yu, a Japanese lemon, honey + ginger drink that’s great for colds and sore throats. Click here for the recipe.
Okayu is a rice porridge, quite similar to the Chinese congee. The one that my mom prepared for me has chicken stock and is cooked for over two hours, but you can cook it for less time. The only difference is that the rice will be less broken down and smooth to the tongue. Feel free to add garnishes to the okayu — anything goes!
Thank you mom for making this when I was bedridden with fever!
Continue for the recipe…
Le Palais des Thés introduced their new tea products and tea pairings at an event earlier this week. I first found out about this brand when I bought Margaret’s Hope (Darjeeling 2nd Flush) at the Tea & Honey Store last summer. Since then, I’ve visited Le Palais’ stores in the Upper West Side, SoHo, and even in Dublin, Ireland!
They have three new products, “For The Morning,” “For The Office,” and “For The Evening.” Each boxed product contains a variety of tea bags that work best for the time of the day. Of course, tea always tastes better with a special treat. In this case, it’s a canelé, which is a French pastry that’s thick and caramelly on the outside and soft and custardy on the inside.
We had a tea tasting with canelés from Canelé by Céline.
Thé des Lords + Chocolate Canelé
Big Ben + Caramel Canelé
Thé du Hammam (a popular flavor) + Vanilla Canelé
Thé des Alizés + Orange Canelé
This is one of the dishes that I always order when I eat at a Vietnamese restaurant. The shrimp is supposed to be the star, but it’s the chopped vegetables soaked in fish sauce and vinegar that I love biting into. Even after all the shrimp is gone, I still enjoy piling each shrimp cracker with a mouthful of vegetables topped with chopped peanuts.
Making goi tom at home may take a lot of prepping, but if you use fresh shrimp, it makes an exceptional salad. My amazing mom created this recipe and made it for me whenever I came back from college. Distance does make the heart grow fonder… and my stomach hungrier.
Here’s the recipe below; if you don’t make it, at least try it at a restaurant. Note that this recipe’s salad dressing may be slightly different from a restaurants’; it’s more vinegary.
Continue for the recipe…
Happy National Strawberry Shortcake Day! Jacques Torres introduced several new ice cream flavors at his recent Ice Cream Social event with Driscoll’s Berries, and one of them is Strawberry Shortcake. It has Driscoll’s strawberries and made-from-scratch shortcake. Find out about the other new flavors in my article for The Daily Meal.
My first year at Amherst College is over. The way how time passes by so fast leaves me feeling a bit dazed. My year has been a mixture of doubt, disappointment, stress, wistfulness, confusion, clarity, learning, growth, gratitude and happiness. I spent my time exploring what’s meaningful to me and finding my academic and career path. I am glad for all of the opportunities and support that I got at Amherst. It’s not always apparent to me, but I’m slowly changing by the decisions that I make and by the environment and people I’m with. Personal growth is a huge part of the college experience, since that’s where many changes are happening.
(Winter at Amherst)
(Decorated my dorm with pictures of food)
One aspect of my Amherst that I wish were better is the food culture. In terms of food, Amherst cannot compare to NYC. I knew that from the start, but it has somewhat put my food blogging to a slow halt. Nevertheless, I did what I could. While I wasn’t blogging, I designed a course on Molecular Gastronomy, about the scientific processes behind cooking. In the course of a few months, I read through about 95% of the entire Modernist Cuisine! There were some times when I thought I would go insane if I had to read another hundred pages, but the experience was worth it and I’d do the course again in a heartbeat. I’ll tell you more about the Molecular Gastronomy course in the near future, stay tuned.
(International Olive Oil Competition Dinner in International Culinary Center for Molecular Gastronomy trip)