Foodie

I wonder if I'll put on weight just by watching those cooking programmes on Asian Food Channel and Food Network Asia. Me and ES's fave past time at my place would be to have our meals in front of these 2 channels, that's like double whammy, watching food and downing real food into our tummies.

We can spend hours watching, iron chef, chopped, ultimate recipe, food network challenge, unwrapped, good eats....blah. We're also getting into the cooking mood, imagining ourselves in that tall chef hat, armed with great enthusiasm to try out the recipes we see.

So we did. We wanted to try making sausage risotto, an italian version of our zhi char mui fan, soft rice in starchy gravy. Was all set to take photos of it. We bought all the ingredients we needed from NTUC except for the main ingredient risotto rice. We couldn't find them in ntuc so we went to cold storage. And, yes, we were told that only certain branches of angmoh cold storage carries the rice e.g. jelita, which serves more expats and foreigners. URGH. Moral of the story, be sure to grab the main ingredient first before buying the rest.

We ended up making our fave super spicy aglio olio linguine with chilli padis and extra servings of fried garlic. It was just as yummy.

Coming up soon on our cookout list are Risotto, fried mars bars and italian roasted chicken and chips. Akan Datang.