When you’re used to eating meat, beef and chicken you feel like eating alien food when you’re served with a vegetable dish. I eat anything, if ever I eat more vegetables than beef. I try to eat healthy, even if it doesn’t look that way. Of course, I have my usual cravings, like cheese, pizza and chocolates. I’m all alone and the least I could do is enjoy what I eat.
There are so many vegetable dishes you can cook and eat in Singapore. I sometimes have difficulties on how to prepare certain vegetable, just so I can have some variety with it. I love bok choy and mushrooms. My favorite’s always been the Portobello mushrooms. I just grill them with salt pepper and EVOO and put them in a toasted bun with lettuce and tomatoes and drizzle it with balsamic vinegar. That’s what I call a vegetarian burger.
The mushroom, when grilled, tastes like meat. Some people marinade them with the balsamic vinegar already, but I don’t like them to burn easily, but the taste of caramelized Portobello is also delish.
Another favorite of mine is a combination of wild mushrooms. I sauté them with onions and some garlic, wait till their golden brown then add more EVOO then mixed it with my spaghetti. To add richness to it, I sometimes use butter and cream then put some truffle oil.
My truffle oil is well hidden in my pantry. It’s so expensive I only use it when I’m in bad need of good food. And I don’t use it on any ordinary mushroom. I make sure that my mushrooms deserve that kind of treatment. I love shitake, chanterelle, oyster and porcini with my mushroom pasta. I can tolerate canned tomatoes on my pasta, but I wouldn’t eat canned mushrooms with my pasta. No matter how good it looks.
My friends say that I’m having a relationship with my food. I don’t care. Because food makes me happy, and food doesn’t judge.
There are so many vegetable dishes you can cook and eat in Singapore. I sometimes have difficulties on how to prepare certain vegetable, just so I can have some variety with it. I love bok choy and mushrooms. My favorite’s always been the Portobello mushrooms. I just grill them with salt pepper and EVOO and put them in a toasted bun with lettuce and tomatoes and drizzle it with balsamic vinegar. That’s what I call a vegetarian burger.
The mushroom, when grilled, tastes like meat. Some people marinade them with the balsamic vinegar already, but I don’t like them to burn easily, but the taste of caramelized Portobello is also delish.
Another favorite of mine is a combination of wild mushrooms. I sauté them with onions and some garlic, wait till their golden brown then add more EVOO then mixed it with my spaghetti. To add richness to it, I sometimes use butter and cream then put some truffle oil.
My truffle oil is well hidden in my pantry. It’s so expensive I only use it when I’m in bad need of good food. And I don’t use it on any ordinary mushroom. I make sure that my mushrooms deserve that kind of treatment. I love shitake, chanterelle, oyster and porcini with my mushroom pasta. I can tolerate canned tomatoes on my pasta, but I wouldn’t eat canned mushrooms with my pasta. No matter how good it looks.
My friends say that I’m having a relationship with my food. I don’t care. Because food makes me happy, and food doesn’t judge.