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满月-Chinese Red Eggs

In Chinese, Recipes on April 27, 2010 at 10:49 pm

Today I celebrate my blog-baby’s 1st month anniversary by posting you some Chinese Red Eggs:

In Chinese tradition, the baby’s first full month (满月 – man yue) is celebrated with a party where parents of the baby give out red-dyed eggs as a symbol of happiness and renewal of life. This is rooted in ancient Chinese culture where a baby’s survival of the vulnerable 1st month is a worthy cause of celebration.

The key to making red eggs is to hard-boil the eggs in a slightly acidified solution, in which the acid reacts with the calcium carbonate egg shell (you will see bubbles on the shell), increasing its porosity to the dye that you will use later. Rolling the hot egg in some red dye after cooking allows the dye to quickly stain the shell, while the heat dries the dye before it colours the egg red. You’d then have an egg that is no different from a hard-boiled egg, apart from its pretty red shell (or pink in my case)! 🙂

Chinese Red Egg Recipe

  • Eggs
  • Vinegar
  • Water
  • Red dye (I used the red colouring solution instead of preparing from the concentrated powder, hence my pink eggs!
  1. Place the eggs in a pot and cover with water. Add a splash of vinegar.
  2. Cook on low heat for 30-40min.
  3. Spoon individual eggs into bowl containing the red dye and swirl around until you’re satisfied.
  4. Remove and leave aside to cool while you do other eggs!

One month ago, I created poorskinnychef on a whim, as an experimental venture to catalog both my earthly and outlandish food adventures and share the interesting bits of science I’ve learnt in school. I began with much hesitation, like a baby taking her first steps, even imploring a friend not to publicize it because I wasn’t sure of sustaining this effort. However, as the first comments came in, I started to feel an immense pleasure in writing about food, and sustaining this blog was no longer an ‘effort’ but something I look forward to. As a month-old anniversary gift to nourish this blogbaby, I’ve ordered Harold McGee’s encyclopedia ‘On Food and Cooking’ from Amazon.uk (due to arrive in a week)! 🙂 Meanwhile, poorskinnychef will be off for six days on a little expedition out of Copenhagen and will be back soon with more yummy stories to tell!

Now in beautiful hard-cover! 😀 Can’t wait!!

FAB – Checkerboard Cookies

In Baking, Friday Afternoon Baking, Recipes on April 24, 2010 at 1:35 am

The difficulties in studying food choice behavior is very much due to how food takes on a multitude of meanings that differ from situation to situation, individual to individual. If eating food were as simple an equation as hunger and satiety, then I believe that with the amount of research done thus far, solving the world’s eating problems should be as easy as pie. But that’s apparently not the case, because when food looks like this:


it is no longer just food for the mouth. LOOK at these butter cookies. Just one GLANCE at these cute squares and I bet you would ignore all hormonal signals of fullness… and despite knowing that there’s probably a 100kcal in each of these evil thingies, you still can’t resist eating 5 of them at one go. Am I right? Am I right?? 😀

Here, food assumes another purpose that is beyond that of satisfying the body and the senses. The only way it can then fulfill its purpose in existence is for it to be given away to others… to bring about as much joy as possible to as many people as possible. Yes, that must be its mission.

I made these cookies with L and M in mind, two lovely architects whom we (6 of us sensory science students) have been working with for the past two months to conceptualize and realize an odour menu as part of an experimental theatre production (unfortunately the link is only in Danish) at the Temporary National Theatre. Looking back on the two months and six shows, I feel a happy fuzziness inside me that justifies each of those times I dragged my feet to lab to mix odorous chemicals and smelling like I’ve been brewed in beef broth for 24h…. and each of those times I cycled in the cold to get to the Skuespilhuset 45min away from home….I wanted to make something for them that was both delicious and simple (butter cookies) and attractive (definitely not the typical butter cookies), but at the same time embodies some element of drama and incomprehensibility of the Kafka theatre concept. I hope they like it. 🙂 Now I shall divulge the secret of how-to-make-a-checkerboard cookie on this FAB session (okay, alright, you can easily find this on the internet lol)!


Checkerboard Cookies recipe from Martha Stewart

  • 225g butter, unsalted
  • 110g sugar*
  • 2 tsp vanilla essence
  • 1/4 tsp salt
  • 300g flour (2.5 cups)
  • 2-3 tbsp cocoa powder (13-20g)
  • 1 egg + 1 tbsp water

1. Cream butter and sugar until light and fluffy, then mix in extracts and salt.
2. Combine with flour (I rubbed in with my fingertips)
3. Knead into a dough after all the creamed butter and flour have been combined
4. Divide into 2 equal portions, knead in cocoa powder into one half (careful, the powder tends to spray all over)
5. Roll out into 20cm squares, slightly less than 1 cm thick. (from here you can start referring to the photo below)
6. Cut out nine 1-1.5cm wide strips of each dough and set the remainder aside for the meantime.
7. Stack it up in alternate colours and brush edges with egg wash as you stack them together to help the strips stick together.
8. Roll out the remainder till it’s wide enough to wrap completely the stacked up strips.
9. Wrap in plastic wrap and place in the refrigerator for at least 30min to chill and firm up. Meanwhile heat up the oven at 175˚C.
10. Unwrap and slice the cookies with about 0.5-0.7cm thickness. Bake on a cookie sheet for 12min. They will still be soft when warm. I transferred them to kitchen towels to soak up the excess fat. Cookies are crisp when cool (but not crunchy) like normal butter cookies.
*Cookies weren’t sweet enough so I coated the base by melting some chocolate in the microwave, mixing in a few drops of almond essence into the chocolate, coating the base and leaving them to cool on baking paper. You might want to add 50-100g more sugar to avoid having to use chocolate to sweeten the cookie up, but more chocolate is always good 😉

*Note to self: try stacking out new designs! 🙂

Mix a Quick Greek – Tzaziki

In Greek, Recipes on April 21, 2010 at 4:14 pm

In a stubborn attempt to give blood pudding another chance, I searched for a good healthy dressing that I can slop on the Draculian food and ward off any residual evilness that pervades my thoughts. Garlic, of course! And with Greek yogurt on offer at Fakta, Tzaziki, of course!

Here’s a really quick, refreshing and surprisingly healthy dressing that is often used to lift the greasy heaviness of Gyros. Another recipe under 10min.


Tzaziki Recipe adapted from About.com

  • 200g (low fat) greek yogurt
  • juice of 1/4 lemon
  • 1 tsp olive oil
  • 1-2 cloves garlic, chopped
  • 5cm segment of cucumber, diced
  • salt and dill to taste

1. Mix the lemon juice and olive oil together
2. Mix in the yogurt
3. Mix in the chopped garlic and diced cucumber
4. Mix in some dill and salt to taste!
5. There you go: a really queeek greeek mix, to go with your blood pudding!

Ps: it was so delicious that it dispelled all psychological apprehension about eating blood pudding (and housemate U loved it too!). I now enjoy it even without garlic’s protection.

Kueh Dadar | Mamee Noodles

In Recipes, Singaporean on April 19, 2010 at 12:38 am

When you’re 10,000km away from home (or 9957km to be exact), some things from childhood have a special power to make you gasp with an irrational amount of joy and act with a ridiculous amount of irrationality (like paying $6 instead of $0.60 for a bite of dorayaki). Well, when you miss home as much as I do, and you want some ‘Mamee’ and ‘Dadar’, the next best option is to buy what you can, and make what you can’t.

Unlike Mamee that is pretty much an emo trip-to-my-childhood, I truly truly love nyonya kuehs. For flavouring ingredients as simple as coconut milk and palm sugar built on common starches like wheat, rice and tapioca, they have a taste and texture so irrepressibly addictive that I just can’t control myself every time I lay eyes on it (HY can vouch for that!). Best of all, it catapults me back home during those few moments of sensory indulgence for a quick and effective dose of anti-homesickness.


My two favourites are kueh dadar and ondeh ondeh, both of which I frequently make as my Singaporean ‘badge’ whenever I attend dinner parties. These ‘green coconut pancakes’ and ‘green bally thingies’ — as my European friends now refer to them– always elicits initial responses of surprise due to their unsettling green luminosity, yet it never takes much persuading to get the plate polished up. Anyway, it was kueh dadar this time — I’ll post on ondeh ondeh the next time I make it, though you’d already catch a glimpse of it in the background of my agar agar cake photo in the earlier post! 😉


Kueh Dadar Recipe adapted from Rasa Malaysia

Pancake

  • 120g flour
  • 1 egg
  • 300ml coconut milk
  • pinch of salt
  • 1/2 tsp pandan (screwpine) paste or just green colouring as a lesser alternative

Filling

  • 80g Gula Melaka (palm sugar)
  • 1 tablespoon sugar
  • 80 ml water
  • 120g shredded coconut
  • 1 tsp corn starch
  1. Dissolve the sugars in water in a saucepan and stir in the shredded coconut and corn starch till you get a moist golden brown coconut filling. Leave aside to cool.
  2. Sift flour and salt in a mixing bowl, combine a lightly beaten egg and coconut milk by lightly whisking with a hand whisk. Add the pandan paste and stir till you get a homogenous green pancake batter.
  3. Heat up a non-stick frying pan on medium-low heat and spoon 1-2 tbsp of batter into the centre. Swirl or use the base of the spoon to make a thin pancake of about 15cm in diameter.
  4. When the surface is dries out, transfer to a plate with the top surface facing down (this will be the outside of the Kueh Dadar)
  5. Place two teaspoons of coconut filling on the pancake and roll up like a spring roll.
  6. Best served immediately, but within the same day is fine!

FAB – Tangy Tomato Peas of Cake!

In Baking, Friday Afternoon Baking, Recipes on April 17, 2010 at 5:56 pm

I’ve always marveled at the amount of resolve pea pickers have. Yes, those diligent diggers who pick every single little pea out of their plates (even the puny Dutch peas and half peas and the pea innards that fall out of their skins). What is it about peas, really? What is it that makes kids say ‘pea-ew’ and parents say ‘eat your peas or I won’t let you have your ice cream’. Is it their flavour? Their freaky dimpled heads? Or their sheer numbers (the thought of fighting 100 peas vs 3 leaves of cabbage)?

A couple of days ago, I chanced upon an interesting muffin recipe while scouring the net for recipe solutions to the pea (or veg) eating issue. Here’s my list of criteria upon applying research lessons learnt from Food Choice course:

  1. Don’t give the kiddo a chance to pick the peas out. (common sense)
  2. Sneak the peas into the kiddo’s favourite food (but remember, the food still has to look good and taste good).
  3. Make sure the pea flavour is still recognisable, and the texture still fleetingly present (in order for flavour-flavour learning to take place)
  4. Divulge the identity of the peas only if the kiddo expresses a liking for the cake (positive reinforcement), otherwise blame it on adding too much sugar / fat (aversive learning). hurhur cunning.
  5. Stop telling the kiddo to ‘eat your peas, or else…’ (confers negative intrinsic meaning to the peas).

Unlike my usual kitchen adventures, this time I followed the recipe to the T, only reducing the batch size and making it into one cake in a loaf tin for easier dividing into bite-sized portions. I must admit that I was rather skeptical at first (peas and tomatoes in dessert?!) but I’m now absolutely won over. The tangy volcanic vermillion tomato layer with the sweet speckled pea layer was a burst of colours and flavours, with a wonderfully soft texture dispersed with nutty green bits of pea. Whoopidolicious! Excellent party food especially for Christmas and Halloween. And btw, it was wiped out at the dinner party I brought it to, despite the warning sign of PEAS AND TOMATO CAKE EXPERIMENT.


Sweet Pea & Tangy Tomato Cake Recipe originally in muffin form by Sylvia Regalado

  • 200g flour
  • 1tsp baking powder
  • pinch of salt
  • 2 eggs
  • 200g sugar
  • 80ml oil
  • 2 tbsp lemon juice (half a lemon)
  • 1tsp vanilla
  • 100g frozen peas pureed (not too fine because the bits add a really nice texture!)
  • 100g tomato paste

1. Sift together flour, baking powder and salt
2. Mix the eggs, sugar, oil, lemon juice and vanilla essence in a separate bowl
3. Fold in (2) to (1)
4. Divide equally into two bowls (about 300g each) and mix in pea puree to one and tomato paste to the other.
5. Pour the pea batter into an approx 30cm long rectangular loaf tin (better heat transfer to the centre than a square or round tin), then top with the tomato batter. Use a fork to swirl parts of the layered mixture or drag some pea batter from the bottom if you’d like to create a marble effect.
6. Bake in preheated oven at 190˚C for 25-30min!


Tastes great too with Greek Yogurt Vanilla Frosting! 🙂 A lovely healthy frosting recipe from the Cupcake Project.

World Peas.

Signs of a Food Obsession

In Danish, Eats, Weirdo Ideas on April 15, 2010 at 10:03 am

#1: You fell in ♥ at first bite.

The Original Danish Ristet Hotdog

#2: You attempt guilt-reduction by improving its nutritional content

Lower fat version with a low-fat sausage and a toasted multi-grain wholemeal baguette with the same ingredient combinations.

#3: You diversify into new forms while preserving the taste combination you adore

Same ingredients but in a Swedish mjukt tunnbröd with the softness of a hotdog bun and the goodness of rye.

#4: (最高境界 Highest Level) You convert the dish to be congruent with your lifestyle and beliefs [for me: a healthy, eco-friendly flexitarian meat-reduced diet]

The same toppings but on boiled potatoes (with the skin on). The crisp bite of the skin perfectly simulates the burst when biting through the skin of a roasted sausage, while the soft bland interior of the potato contrasts nicely with the flavourful and crunchy toppings.

No Sugar Please!

In Food Chem, Geek on April 13, 2010 at 3:57 pm

After wiping out most of my ginger, I’ve now proceeded into the Earl Grey tea phase. My favourite way of having Earl Grey is with a splash of skimmed milk, no sugar. I’ve noticed that many people put sugar into their teas as a matter of habit rather than active cognitive reasoning (i.e. they put sugar even in non-bitter teas).

The sensation of bitterness (due to caffeine) is often confused with astringency (due to polyphenolic compounds)- the puckering feeling in the mouth caused by the loss of salivary lubrication. These polyphenolic compounds present in the tea leaves / fruit skins bind our salivary proteins, causing an expulsion of water and reduction of lubrication of the surfaces in the mouth.

Good news is that this can be prevented by the addition of milk, because the proteins in milk bind these plant compounds and prevent them from causing astringency in the mouth. Try it! The next time when you find yourself reaching for the cream/milk and sugar, take a sip of your tea before adding the sugar, and you’d be surprised that there’s no ‘bitterness’  and that the lactose in the milk also adds a tinge of sweetness to your drink. Alternatively, if you’ve got more time on your hands, you could try eHow’s suggestion of brewing non-bitter tea without milk.

Another tip for extremely caffeine – sensitive people like myself, rinsing your tea bag in some cool water before making your cup / pot of tea would wash away much of the caffeine, which happens to be one of the most soluble compounds you have in your tea.


By the way, I discovered while chewing on a tasteless piece of chewing gum and drinking Earl Grey tea with milk that the experience was very reminiscent of chewing on a caramel toffee. Save for the calories. LOL. Really!!!! 😛

The 10-min Stir-fry

In Chinese, Recipes on April 12, 2010 at 7:10 am

I can practically live in the kitchen when it comes to baking and cooking for others, but when it comes to cooking for myself, quick, easy, healthy and cheap is my mantra. Normally, I would throw some soup vegetables into the pot (cabbage, carrot and onions for sweetness; potatoes, celery, tomatoes and mushrooms for the glutamate savoury-ness; 2 ginger slices for the spice), take my shower, and when I’m done I’ll add soya sauce / miso / fish sauce / tom yam stock cube in some combination, stir in an egg, add a dash of sesame oil and pepper and a sprinkle of fried onions (6kr for 200g packet from Fakta). Then I’ll enjoy it with some reheated rice that I cook for a few days at a time, or throw in some instant noodles a couple of minutes before taking the pot off the stove. Hardly 5min spent at the stove.

When I’m feeling a little more escapist (cooking is my main form of escape from serious work haha, but now blogging has joined the ranks!), I’ll spend a little more time in the kitchen and go for the 10-min stir-fry (which btw can be done with the same ingredients). I happened to have some frozen lean pork (Netto sale: 450g of pork steak for 18kr/SGD$4.50) that I had packed into eight tiny 50-60g packets that I’d defrost in the fridge in the morning of the day I plan to use it.

Here’s a really quick and simple recipe for a friend who has been feeling rather tired, experiencing muscle weakness, having gastrointestinal upsets and a poor appetite. From her description of her diet, I’m guessing that she might be lacking vitamin B1 and/or vitamin B6 (*nutrition info) and pork is one excellent source of them [apart from my beloved bran flakes, milk and eggs, but she loves pork, so maybe this is a better solution for her]. Well, I sincerely hope this works out, if not, we’ll continue to explore the possibilities!


The 10-min Stir-Fry Recipe born out of convenience and availability

  • 50g pork (or double for a more typical portion) – or chicken / fish / tofu / mushroom / shrimp / surimi
  • half onion, one clove garlic
  • ginger and fresh chilli (if you have)
  • 1tsp soya sauce, dash of sesame oil, sprinkle of pepper, 1/2 tsp corn starch for marinade
  • 1dsp oyster sauce or ketchup
  • 150g frozen vegetable or as much as you’d like
  • 1tsp oil

(for those without a freezer, a tray of meat and a pack of frozen veggie would make two meals for two, so just cook the whole tray and the whole pack and store the leftovers in the refrigerator for up to a week)

1. Marinate the defrosted sliced pork in soya sauce, sesame oil, pepper and corn starch. Dash of wine if you have. (1min) [corn starch gives the velveting effect that creates the perception of a smoother and more juicy / tender texture]. Save the marinade to add at the end if you’re cooking with mushrooms or tofu.
2. While meat is marinating, chop onion, garlic, ginger and chilli (1min)
3. Stir fry (2) till fragrant in a tsp of oil in a non-stick pan (1min)
4. Throw in a bunch of veggie and a little water to simmer (3min)
5. When veggies are almost cooked, push to the side, sear pork and then mix around with veggies until everything is fully cooked (2min)
6. Squirt in some oyster sauce/ketchup/chilli sauce/soya sauce for more flavour and to taste. (15sec)
7. Serve with rice / rice porridge / noodles / whatever carbohydrate you’d like to eat!

Hope this helps, E! 🙂 I’ll bring some for you on Wednesday’s exam day.

FAB – The GBP Muffin

In Baking, Experimental, Friday Afternoon Baking, Recipes on April 10, 2010 at 4:21 pm

I have a confession to make.

I am a compulsive snacker.
Doh!! Nothing new ha….

Despite how anti-healthy it sounds, I must say that this addiction of mine is one of my greatest motivations and source of inspiration in developing healthier recipe alternatives with unexpectedly good flavour combinations and a chew factor to please a study snacker.

First of all, because I have to keep eating all the time (I’ve a long reputation of being the skinny girl who is always hungry), I am always sourcing out affordable low calorie and nutrient dense snacks that I can munch on the whole day without doing my body too much damage. My current favourite snack food is bran flakes from Fakta, (18kr/SGD$4.50 for a huge box of 500g that would last me at least 2-3 weeks of snacking), which I put in milk or yogurt or in sandwiches for fibre and crunch; which I use as little dishes to hold flakes of reduced fat brunost (weird-sounding but good!); or which simply tastes so delicious on their own. With a 70% composition of whole grains, 14.5g of fibre and 330kcal per 100g (one rice bowl of bran flakes is about 30g), I load up on fibre whilst getting a healthy dose of B1, B2 and B3 vitamins that are essential for health but often very much lacking in low-meat diets.


Second of all, because I am munching all the time, I often pop one thing in my mouth after another, and make surprising discoveries when the residual flavours of the previous snack combines harmoniously with my next snack. Or with my drink. Flavour combinations that people normally don’t put together, but are sometimes a match-made-in-heaven just waiting to materialize.

Two days ago, I was preparing a training presentation for my emotions research rater panel and snacking on a bowl of bran flakes and some ginger tea (2 slices of ginger in one pot of boiling water. Addictive right, L? ;)). It suddenly occurred to me that I should perhaps check if the ABC cake I have promised to share with my panel was still in lovely happy shape (just an excuse to eat lah), but I was rather upset that the crust at the base of my cake was now unrecognizable (moisture migration, what was I expecting?). Well, guess what I did? I stuck bran flakes at the base to recreate that crust and boy was it good! Then I sipped some ginger tea, and WOW the ginger balanced out the estery sweetness of the banana flavour really well! I also recalled a positive experience of bran flakes in pear-banana yogurt (fyi: one of the most popular yogurt flavour here in Denmark) and so I invited one of my pear friends to join in the party.

Voila! Ginger-Banana-Pear-Bran…and I pick….. MUFFIN! Quick and easy! And with bananas in the recipe, going low fat is naturally predetermined.

Ginger Banana Pear Bran Muffin Recipe created from a basic 2 parts dry : 2 parts liquid : 1 egg : 0.5 fat basic muffin recipe

  • 60g bran flakes cereal (approx 1 cup volume but half is void space)
  • 125g flour (1 cup)
  • 2 tsp baking powder
  • sprinkle of salt (enhances sweetness of the food)
  • 140ml milk (slightly >1/2 cup)
  • 1 egg
  • 100g banana (2/3 cup)
  • 1 tbsp oil
  • sprinkle salt
  • 1 small pear chopped in bits (1/2 cup)
  • 2tsp grated ginger
  • 40g sugar
  • 1/2 tsp cinnamon
  1. Preheat oven to 200˚C. Prepare 12 muffin cups (I used non-stick silicon muffin cups – no grease, no paper).
  2. Combine bran flakes and milk and stand till moistened. Mix in egg, oil, mashed bananas, ginger and chopped pear bits.
  3. In a separate bowl, mix the flour, cinnamon, baking powder, salt and sugar.
  4. Fold in wet ingredients (2) into dry ingredients (3). Mix till just combined. Fill muffin pan / holder until 2/3 full.
  5. Bake for 25min until top is golden brown.

The results:

  • Ginger + cinnamon + banana = yum! I’d recommend adding some sunflower seeds or nuts. One almond on top was not enough to satisfy me.
  • Overall the texture was pretty good, but I was hoping for the texture to be a little more tender. Too much liquid and too little fat enhanced the gluten development, especially around the bits of pear fruit. I’d take out the pear because its flavour was too mild (I’ll eat it on the side instead hurhur). And maybe I’ll add carrots instead. And avocado. Oh wait, that sounds familiar…? 😛 So take out the pear, and add another tbsp of oil. I’ll report my results next time.

Hemophobics Beware

In Eats, Swedish on April 9, 2010 at 1:57 am


Not for the faint hearted. Last Wednesday, I was combing the supermarket in Sweden with a 100 Swedish kronor note (77DKK/SGD$19) in my pocket for picking out interesting eats (thank you supervisor K!). I found many appealing new foods, like lingonberry and cloudberry jam, flat and crisp breads, apple-pear cream cheese, bright green sweet pastries and awesome marabou chocolates that a normal person would probably have picked out. But something compelled me to grab THIS off the shelf. My food weirdo gene told my brain that I have to try some of this. Black pudding. Blood pudding. Mmm. Mmm?

It sat a week in the fridge because I didn’t want to try it on my own. I’ve eaten lots of weird foods before (snake, crocodile, ostrich, whale, crickets, jellyfish, sea urchin, octopus, century eggs…) and foods in weird [but really good, I insist!] combinations (ham&jam, icecream&bread, milk&peas, blacksesamesoyamilk&oatmeal)… but to eat blood, I needed some extra courage of a fellow food adventurer. So, the day yz came over to study, I cooked blood pudding for lunch.


Doesn’t look too bad, eh? The texture was rather unexpected. I’d thought it’ll be soft and crumbly, but it turned out gooey and clayey like a paste, nothing like the texture of clotted blood. Didn’t smell of it either — all hints of bloody metallic iron were totally masked by the flavours of cinnamon and cloves. I pan fried thin (0.5cm) slices of it in a little butter, that transformed it to a pitch black cakey mass. A slightly gummy blood pudding with a crisp crust, topped with brunost sauce (that I made by adding some brown cheese to a basic bechamel sauce), unsweetened applesauce (apples boiled in a little water and mashed), strawberry rhubarb jam and slices of gherkins and laid on Swedish Tunnbröd. — It actually tasted really good!

But that’s not how my story ends.

One important lesson I’ve learnt from my sensory science classes is that single exposure to a new food is not predictive of long term acceptance of the product. It’s because most people assume that preference is as simple as i-like-it-now-therefore-i-like-it-forever, that many products on the market fail despite extensive consumer research. Time is a factor, context is a factor. And because I have a penchant for new experiences, novel first experiences is most of the time positive for me.

With leftover ingredients from the lunch, I decided to reconstruct the meal in the lazy microwave way. I put the blood pudding in a bowl, scooped some leftover cheese sauce onto it and heated it up. Then I topped with some applesauce and pickles again and had some toasted bread to go with it. Mistake. DO NOT microwave blood in sauce because it becomes one bloody BLOODY mess.

Even though the ingredients were the same, this time, the texture of the blood pudding resembled blood more than it did before when pan fried till crisp. Now I can understand why some people can tell such horrifying stories of blood pudding, or strongly denounce it for its high fat content for the amount of sensory pleasure it gives (nobody ever says how terrible a brownie is, do they?). Eating the blood pudding soft wasn’t so much a bad sensory experience than it was a sudden psychological realization of disgust. I gobbled it up quick and fulfilled my iron requirements whilst persuading myself that I’m eating the same thing as the first time. After that, I went on eating rampage (ice cream, fruits, tom yam soup, ABC cake…). I prefer to think that blood pudding is calorifically unhealthy because of the amount of things you have to eat after that to wash those disgust emotions out of mind. But mind you, only if you don’t cook it right.

I’ve still got 200g of blood pudding sitting in the fridge, waiting for me to do it right again the next time, but this is a good example of how aversive learning (associating an experience with a negative consequence) can have such a commanding presence over earlier positive experiences.

Food choice and acceptance exam in 5 days. Wish me luck.

Thanks to yz who diligently translated the packaging with google translate while I was cooking, that I can share with you that Swedish blood pudding from ICA supermarket contains: 35% pig’s blood, water, rye flour, sugar, bread crumbs, fat and scraps of beef and pork, potato starch, pepper, cinnamon, coriander, cloves, marjoram, onion powder, 220kcal /100g, 9g fat and 140% RDA of iron. Costs only 10SEK (~7DKK / 1Euro /SGD$2) for 400g, so it’s really an excellent and cheap nutritional source of iron. Good for you if you like it! 🙂