DISCOMFORT FOOD

A few days ago I was thinking about slices of fatty pork belly cooked with something savoury, like fermented black beans, to slightly emphasize the sweetness of the greasy flesh. Plus garlic, of course, and ginger. Which is great with plenty of rice and a squoodge of chilipaste.
My apartment mate asked when was the last time I cooked cucumber, which upon reflection may have been a decade ago. Pursuant a discussion about the Indonesian Chinese lady living downstairs, who sometimes seems peculiarly food obsessed.
Cucumber, according to some people, staves off diabetes.
That belief may not have a sound scientific basis.
In any case, I can't find cucumber.

This blogger himself is by no means food obsessed.
I am perfectly normal. In all ways.
Now, what's for lunch?

Sadly, one cannot simply waltz into Chinatown for a hearty serving of fatty pork and salt vegetable (梅菜扣肉 'mui choi kau yiuk'). A method of preparing that is shown HERE.
It takes a bit of time to make. So best do it at home.

Something I might do next week, which is much easier, is steamed chunks of fatty pork with ginger and shrimp paste. Put everything in a bowl in the steamer, then go plonk around on the internet for an hour.

Briefly cooked thick sliced tzit gwaa (節瓜) as a side dish, good for digestion.
And some rice stick noodle, because that takes almost no time.



When I come home from Marin tomorrow I'll probably cook up eggplant with tomatoes and jalapeños, with a grilled sausage. The lazy man's breakfast - lunch - dinner.



No, I don't know what that painting above represents. It started off as something science fiction, then I kind of lost interest in filling it further out. Air pollution space scape.



==========================================================================
NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================