The Culinary Adventures of Kyle T. Chea, esq.

So, realizing that I'm on the Vassar homepage, I figured I'd write up a little "blogette" to give you nice people to look at while you wait for tomorrow's post (which will involve me rowing in my first head race with the University of Bristol Boat Club).

Little bit of background: I live in self-catered housing, which means no meal plan for Kyle. I cook my own food every day, which is usually a mixup of whatever looks interesting in Sainsbury's (the grocery store down the way) and what I've got lying around in my shelf of the fridge. Here are a few things I've been so proud of that I've had to take pictures of them.

Here, we've got eggplant, or aubergine (pr. o-ber-zheen). Don't ask me how it got that name. I get funny looks of confusing and xenophobia whenever I say "eggplant," but it's always a good time. So, what I've done here is cube the aubergine, curry it, and sautee it in coconut milk with onions and garlic. Then I sliced up another one and grilled the slices with basil, salt, black pepper and olive oil drizzled on top. But when I went to put them all together, I realized I didn't have enough space on my plate, hence the pileage.






For my next trick, I put out some char siu （叉烧） pork, a well-liked Cantonese dish. My friend, Jess, from Australia stopped in Bristol on her travels round the world, and I made it for her. I couldn't be bothered to cook veggies as well, as we had just been in Bath for cream tea (for those who don't know, tea with scones, with a side of clotted cream and jam), so we were a bit full, but still hungry enough to enjoy my homemade char siu.




























On a much more random side note, I just found out how to put pictures up on these things, which is why I am excitedly writing a new post now, eager to try out this new-fangled thingamajiggy.

Unfortunately, I didn't get to photograph tonight's dinner, which was fish in sweet chili sauce, garnished with ginger, garlic and scallions. Oh well, next time. Keep posted for tomorrow's post-race post! (Yes, I know I wrote all those "post" words. Thank you.)