Sunday, November 12, 2006

Strawberries in season

Doing the sweet-and-sour on top-of-the-season NZ strawberries. So fresh, the skin glistens and the flesh crunches.

The sour: At first, I tried red balsamic vinegar on the strawberries (pics on left), but found on a subsequent attempt that white balsamic worked much better.

The sweet: White sugar actually works better than bush honey.

There's something about the sweet-and-sour combination that just works - it's in the nature of fruit. The vinegar simultaneously brings out and tempers the sweetness of the strawberries.
Which explains the timeless appeal of preserved "kiam sng ti" (to women particularly, it is said. I'm inclined to believe it, but am really more keen to learn the biological reason why, if any.) These strawberries certainly taste like some varieties of" kiam sng ti" that resemble the flavour of futile romances.

Sunday, November 05, 2006

Gewurz Tre Tre Tre

The batter looks watery, but the cake turned out better than the original Italian recipe + leftover Gewurz. My absolute favourite cake recipe! The dry yet crumbly texture resembles the traditional Chinese 'guey neng go' of my childhood, with an utterly Italian flavour.