It seems it has been such a long time able to find my way home. I missed this space. I missed an act of writing, jotting down my thought, recipes. Ramblings of what goes through my brain and sharing the sort of food that feeds my soul. Past four years of absents from blogging in search of finding who I really am and what ticks my boxes, has taken me down some interesting paths. I feel like I have been somewhat involuntarily put through rather fast spinning heavy loaded washing machine, spun around few times and squeezed out dry until nothing more can be extracted from me, then nicely fluffed up again as fresh as new. A little rounder, wiser and definitely more comfortable. Motherhood and being a woman of my age is an interesting mix, I concluded.
It took me a long time to finally realise that my calling was in food. I mean it was so obvious. I always said I would like to write a cook book. My blog, the old babaganuj at blogspot was created as an outlet to fulfil that particular wish. I am not sure why it has taken so long for me to return or why I didn’t think seriously enough to continue on with it all. What I know is that I struggled for long time. I wasn’t in the right place or had right mind to pinpoint this was the thing makes me wake up every morning. Perhaps it was little difficult, being in the thick of it all.
Food excites me beyond being a nourishment to my body. It feeds my soul. I cook to calm my mind and to stop my anxiety hitting me hard and fast with immeasurable amount of self doubt. Every tiny particles of my bones and fleshes are here because of what I fed. My sanity is held together at the point of crumbling away by me cooking away in the kitchen knowing that here, in my humble kitchen, I feel so sure about who I am and why I am here. I know where I come from and what makes me, ME. I am a cook who believes in the culture of food that are created from heart and shared with love. My dad did that to me. It just took me a very very long time to realise what was there all along.
Think of times when you are sick. You know that chicken soup slowly bubbling away on the hob will make you feel good. There is something incredibly nourishing and comforting about bone broth or soup if you prefer. The easiness of eating it. The comfort that takes you straight back to those times when your mum/dad tended your fever or cold. For me emphasis lie more in the rituals of cooking it for that very reason. I grew up with my mum and dad boiling up cheap cuts of meats and bones at every opportunity and turning them into this amazing source of powerhouse that nurture the entire family for days. And thanks to that very memory, if anyone is sick in this household or the weather starts to turn, I start boiling up, tending the stock pot for hours and hours, pouring my heart contents in with every stir, wishing for it to do its magic. Food is magic.
My dad is known to enjoy raw eggs. He would almost definitely crack an egg or two into rich milky white broth that has been simmering for hours or on top of hot steamy bowl of rice. I often watched him suck an entire contents of egg straight out of its raw shell. He would skilfully make a small hole in one end of it and everything gone in seconds. I was equally bemused and horrified. When asked why, I remember him telling me it was for his sore throat. I am still unsure if there was any real evidence in which it did or not help him soothe his throat, but what I have learnt from him, although it wasn’t really clear at the time, is the power of food that enables us to nourish our mind, body and soul. However small or big. Food really is magic.
Soy Eggs makes 4 eggs 4 boiled eggs to your liking for the marinade 1tbsp sake 2tbsp mirin 2tbsp soy 4tbsp water 1/2 tsp sugar, if you prefer sweeter and rounder finish 1 small strip of dry kombu (2cm x 10cm) * optional
You would know if you’re a big ramen eater, these gooey golden eggs with slightly salty and sweet outer whites are pretty damn good. Besides it’s obvious uses, it’s great sliced up on toasts, with avocados or some rice and pickles. It makes a great snack or can be easily bulked up. Here, I have served mine with some homemade furikake seasoning and micro herbs as quick and nutritious snack.
Make a batch of this and save the liquor for marinating tofu/meat to make karaage. Clean liquor will last about 2 weeks in the fridge. What I mean by this is, if you always used clean utensils to scoop out the eggs and the eggs weren’t broken in the liquor. Eggs should be eaten within 7 days, if it’s soft boiled, within 4.
Boil eggs to your liking. I liked to keep my yolk nice and runny so only 6 mins or so. Carefully peel them and put aside.
Mix all ingredients for soy marinade in a jar. Then in goes the eggs as whole, not as halves. Keep them in the fridge. Let them marinade for at least overnight or two, occasionally stirring them to give all eggs good chance for an even marinade.
Let me know what you think.