A week of cooking

Thai fishcake. It was surprising easy to make, and rather yummy too. Just blend the fish (salmon, cod, or whatever) with red bell peppers, corriander, lime juice and curry paste (I suppose it would taste more authentic to use the thai curry paste), and fry the mixture in batches. Some of the fishcakes looked a tad burnt as I foolishly turned the oven knob to broil while trying to switch it off ;(

Butternut squash pasta with Gruyère. I love cooking pasta - simple, healthy and tasty (... or at least tastier compared to some of my other experiments).

Japanese night! Inari sushi, dried shitake with shoyu, bacon-rolled enokitake and asparagus and bulgogi beef (ok, this is Korean).

Cai Tao Kueh! I am so mighty pleased with my raddish cake, hah, although it was mostly the works of my friend's aunt (who works in the dimsum section in Lei Garden). The raddish cake was certainly a whole lot yummier than the one I made using some random recipe online :) Haha, the secret is in the flour (so many types - rice flour, tapioca starch etc.) and the proportion of flour and water. Anyway, Minghao was the one who made it into cai tao kueh by frying the raddish cake with eggs and cai pok (preserved vegetables) the next morning. So nice :D