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Strange things pop into my head! When I saw this challenge, I thought of all the students who are supposed to be graduating now. And I thought, all of the veggies would be graduating too, but from farm to table. So, CONGRATULATIONS, you've all come a long way!
Tteok-bokki is one of popular street food in Korea. It made up of small-sized rice cakes and soft fish cakes in a spicy-sweet chili sauce (gochujang). It reminds me of the memory of eating it as after school snack with my friends back in the days.
I'm sure a lot of people are missing going to restaurants during quarantine - and if you are like me and your favorite food is sushi, it is SO hard to go without for a couple of months! I started creating my own sushi at home and want to share the recipe for others who are craving sushi at home.
Growing up , summers meant mangoes for all meals in different forms. Clean ,cut pieces for a mid morning or evening snack, freshly squeezed juice in the late evening or ,the best of them all, eating the whole fruit in one go ,rejoicing every drop and making a tasty mess all over the clothes.
Remembering my roots through the simple delicacies from Andhra Pradesh. The kind of simple that is a result of generations of tradition and care.In the way they are cooked, seasoned and served. The kind that doesn't yearn to be extra ordinary but just is. Like how a home feels. Simple,familiar but special and irreplaceable. My early memories of this authentic meal consist of cooking on log fires, served on fresh banana leaves sprinkled with just a wee bit of water and being taught how to fold the leaf when I was done eating. Every step almost feels like worship and love.
This magical sandwich is made with thinly sliced sourdough and classic nippy, take-the-enamel-off-your-teeth, oooold cheddar. Heat pan (cast iron, pref). Slather one side of each slice of bread generously with butta. When pan is lookin sizzly, go ahead and listen while you lay the first slice of bread butta side down. Hear that heavenly sssssssszzzzzz. Mound the bread high with grated old friend, cheddar. Squish second piece of bread over top (butter side facing your drooling self). Let the cheese ooooooze over the sides. Once it starts to smell toastie and buttery, flip it with attitude. Then, repeat on other side. Now, magic. Take your perfectly toasted toastie off the pan. Then, lump a pile more (yes you read that right) cheddar into the middle of the pan. Let 'er get melty. Once you've got a satisfyingly gooey cheese island in centre of pan, delicately place your toasty on top of it. Then, carefully....carefully....slide your flipper under the whole glorious mess. Lift slowly, steadily. Wait a moment for the elegant strands of cheese to stiffen a bit to make a beautiful, crunchy, crackly CROWN OF CHEESE. A delight for kiddos and adultos alike :) big shout out to Salli and Nate for allowing use of their awesome bacon font. Cheesily yours, jo.