When I look at all the available and popular food blogs, I must say I admire those bloggers. They started something and keep up with it. I got Typepad account 1 1/2 years ago and have not done much with it. The sad thing is I am in the food business! Of anyone who should post recipes and pictures and inspiration, I should be one of those passionate foodies! What can I say, better late than never.
It took me awhile to map my blog to my domain as that is what I wanted to do. Spending 18 years in technology field...you would think I can do all the web stuffs with my eyes closed. Well, I wish I could do that.
When I wrote my first cook book in 2007, I had a blog but quit blogging after a couple of weeks. I was busy writing the book! Now, that the book is published, I wish I had kept a blog going so I can look back now and appreciate the process I had to go through. Maybe I should listen to some of my friends who said I should keep notes of everything I did to write the cook book and to write an e-book on how to write and self-publish a cook book. There were so many things I could and should have done but let's look to the future, shall we?
So what is my goal for my blog, you ask. Well, I would like my blog to be my diary of all my culinary creations and ventures. If no one wants to read it or it is not interesting enough, at least I have my cyber space diary that my daughters might want to read them someday. Well, I do LOTS of gluten-free cooking so I think I want to focus mostly on all my recipes that I create that are gluten-free. Once in awhile, I am certain, I will be doing 'normal' recipes but I think my niche will be 'Asian Cooking Without Gluten'.
Enough said, let's try to post my newest creation (I created this today 10/28/08) and see what you think.
This recipe is called Sea and Land - without the meat for the 'Land' part but I have plenty of greens that should represent Land well. This recipe was stuck in my head for weeks! I just could not get it out until this morning and I got it done in 10 minutes. I like it.
Ingredients:
5 big scallops (the kind that comes in 10 - 15 scallops per pound)
6 oz coconut milk
1 tsp green curry paste (packaged)
1 tsp sugar
1/2 oz fish sauce
Thai basil leaves
Zucchini - diced
Red bell pepper - diced
Carrot - diced
Cooking instruction:
- Hard seared the scallops until the scallops are perfectly done (3 minutes).
- Cook all the ingredients for the curry sauce together and let it simmered so the sauce is reduced to thicker consistency.
- Served with rice noodles or plain rice.
