Short note

Hi, you may have probably noticed that I've been quietly trying to slip in some back-log posts! Obviously not succeeding too well :)

Hope everyone is well. Do apologize for not blogging more often, been busy and there were a few things going on that kept me at bay.

It has been a good rest albeit long but its been appreciated.

As you may have noticed I've still been taking pictures....just didn't have time to clean up the pictures and upload them.

On a personal level, my latest indulgence is that I am SO HOOKED into this Vietnamese instant coffee. It is so fragrant and delicious especially with a tbsp of condense milk (evil but taste so good! ha). Its even great drinking it cold. Sad to say I've just savoured my last sachet and can't wait for my next supply!

If you can get your hands on this, do give it a try. Its really tasty, trust me.

While waiting for my coffee supply, my curiosity got the better of me I ended up walking out with a packet of Korean 3-in-1 mix. Not bad but can't compare the deep rich and complex flavour of the Vietnamese coffee counterpart.



Been inspired with Korean cooking with Vietnamese food recently jumping into the bandwagon. My latest interest is the cooking show by Chef Luke Nguyen. You can check out more at www.sbs.com.au website or just do a search on youtube. Largely due to the language barrier, I am glad to be able to journey with Luke as he cooks and travel around Vietnam.

Noticed that both cuisine like to grill and then wrap their food in lettuce. So find myself adopting a fusion with both using gochujang (Korean red pepper paste) and fresh herbs like mint, corriander, basil and lemongrass. Needless to say the combination is just fantastic, full of fresh and complex flavours - just the way I like it! :)

In the mean time, will try my best to spend a little more time catching up with my blog so do track back my posts if you want to know what I've been up do in the kitchen, haha! Thanks for faithfully dropping by *muaks*

Roasted Pumpkin Seeds

Next time you eat pumpkin, save the seeds so that you can roast them in your oven for a fat-free, healthy and delicious snack. You can make them savoury or sweet, whichever you prefer.

Ingredients

pumpkin seeds
salt
olive oil
spice of your choice - cayenne pepper, paprika, garlic/onion powder, nutmeg, allspice, cinnamon, curry powder, etc.

Method:

1. Wash your seeds. Boil them in salt water for 10 min, drain and set aside. Pat dry before baking them.

2. Preheat oven to 200C degrees.

3. Coat seeds with olive oil, salt and spice. Spread seeds out evenly in one layer in the roasting pan. Bake until the seeds begin to brown, about 10-20 minutes.

4. Let roasted seeds cool before consuming. Keep in airtight container.