This weekend I was supposed to be really really productive. I told myself I would bake my first cake on Saturday, then make palabok on Sunday (today). And here I am with no recipe to blog about.
Last night was also rough for me; I was tinkering with different theme options for my blog (the one thing i hate about wordpress.com (not self-hosted) is that free customization is difficult, blogspot is more flexible) so if you stumbled upon an uglier version of my blog last night, well that was me playing God/cosmetic surgeon. The funny thing was, at the end of it all, I ended up with the layout that I started this blog on! But I did somehow manage to delete the items from my sidebar so that’s something I have to construct again.
But I did go to the Tzu Chi One Mega Fair today. The local chapter organizes this annual one day event that gathers all kinds of merchandise under one roof. A portion of the profits, I believe, go to their charity. There were food and garment stalls, a dog show and a very emaciated Angry Birds mascot. So you can figure out what I was particularly interested in, and it wasn’t the mascot.
I was a nice surprise that local under-the-radar dessert businesses did set up shop.
Of particular interest is this squash cake from Emy’s Kitchen. It’s not really a cake. It’s more of squash puree probably baked/steamed in a mold. It tastes like squash (go figure), but it has the texture of a really solid bread pudding. Plus it’s studded with meat and shrimp on top, so it’s like you’re already eating lunch. This was interesting and really filling.
In other news, remember the shrimp gambas that I made a few posts back? Well opening the fridge yesterday I saw there was still a bowl that had all the shrimp heads + one piece of shrimp. Now instead of giving it to our dog, I decided to use it for the pasta dish I made for lunch!
It’s incredibly simple: cook a handful of pasta (good for two) according to package instructions then make the sauce. Just melt a small square of butter (around 1/8th cup) in a pan. Add minced garlic and onions and red chili flakes. Then I added around 3 tablespoons of bottled pesto and a tablespoon of the same chili garlic sauce I used for my szechuan eggplant. Then add the leftover gambas. For good measure I added a few spoonfuls of the starchy pasta water so the sauce can adhere to the noodles well. Drain the pasta and toss in the pan and that’s it. It had all the right amounts of garlicy and pesto-y savoriness and heat. Really great lunch.