Washism

Presenting to you... my new friend in the kitchen...

I spotted these beautiful blue and pink dots among the other plants at the farmers market. And on close look, discovered they were blueberries!!! quickly i decided to buy this pot home =)

And...

Look ma!

KANGKONG!!!

I have seen this 空心菜 (kushinna) at the market a couple of times last summer but the first time i am buying this summer. On closer look, the leaves look very like kangkong. And on second thought, hey, isnt kangkong in dialect? so if you read 空心 in cantonese or hokkien or whatever dialect it is supposed to be, isnt this kangkong? i tried this yesterday for lunch and realised it is kangkong!!! then i was so excited i finished the whole lot before taking a photo. So when i found it at the mart again today, grabbed it immediately cos i so wanted J to have a try too!

Stir fried it with some gouqi berries, salt and pepper. mmm... yummy!

Kangkong was available all year to me in Singapore, but i guess we only get it in summer here.

Being a cool vegetable like cucumber & zucchini, we get this in summer. hehe, now i get it.
And we had eggplant with miso curry meat sauce.

I just felt like having curry today but it was so hot, i reckoned we would have a hard time.

So with

150g of ground lean beef

2T finely chopped onions

1t finely chopped garlic

1t finely chopped ginger

1T sake (or white wine)

1T cornstarch

2 eggplants

1/2 T miso

1T curry powder

2t ketchup

1T shoyu

1cup water

A.Mix the beef, onions, garlic and ginger together, then mix the cornstarch in.

B.Slice the eggplant into bitesized pieces.

C.Mix the condiments in a bowl.

Heat some oil in a frying pan, fry A. Set aside in a bowl

Heat some oil in the same pan, fry eggplants till soft, add a dash of white wine, and add meat back into pan.

Pour in C, simmer for 2 minutes.

Voila~

I love my summer vegetables =)