Literally translated as “small steaming basket buns”, these are soup meat dumplings, to be dipped in soy vinegar sauce. Done well, these are parcels of delicacy when you pop one into your mouth. These are steamed, as compared to guotie (called pot-stickers in North America), which are fried. The Japanese version is called Gyoza, and I’ve also eaten the Nepalese version, called Momo.
chicken burger
chicken stew
chicken curry
Don’t you think it’s indescribable,
describing the joy of food?
Sheer verbosity!
It started with hand clapping
as when the Japanese chef cut through
a big tuna fish, slicing slivers
from knife to plate, sprinkled
with soy, melting tender in mouth,
oily notes of a supple craft.
My son sprinkles aromatic herbs,
sweeps up an alchemy of tastes,
measured precision not known before,
a filtering of acid, an acumen
stirred with concocted tastes
that’s as accurate as science,
as intuitive as art, and all
a gauge of the nurtured self.
breakfast – scrambled eggs with portobello mushrooms
lunch – steamed chicken & rice
dinner – salmon with potatos & brocolli
What kind of cookies are you baking?
Chocolate chip. Are there any other kind?
I confess, I’ve been swamped over. Swampy. I haven’t had time or predilection to write or comment. Sorry for not doing the poetry rounds.
Amidst the doom & gloom, I enjoyed the first ever batch of cookies my son baked yesterday.
Food as substitute for a poem, because I’m sooo tired. With any luck I’ll be back with a poem, before WordPress goes dark. I feel the need. I feel Margo calling me, Write!
Vietnamese spring rolls are delicious. This is the steamed version of it, which is made of steamed rice flour. It’s incredibly wafer thin and delicate in taste.
I secretly filmed the making process!
The fried spring roll version can be seen amidst the seafood platter.
The roll can be transformed into triangles too, masquerading as samosas. 
Vietnamese chicken tastes full of flavor. Their chickens are free range. I could live in Vietnam just to eat their chicken.
The staple food of choice is Vietnamese soup noodles called pho. The magic lies in the texture of the delicate noodles dunked in tasty soup with a dash of lime. Beef or chicken is added along with leafy condiments. It’s tastier than it looks here.
What happens when you blend hot and cold desserts? Like hot brownie and vanilla ice cream…yumminess.
So Macha Imo is vanilla ice cream drizzled with macha, a green tea sauce, served with deep fried Japanese sweet potato and yam covered with a spoonful of red bean paste. You’re meant to scoop a bit of both hot and cold, and get this incredible explosion of flavors on your tongue. I love the natural sweetness of the premium grade potato from Japan blended with Hokkaido soft serve ice cream.
..and sultana cookies (pic not shown)
