Friday, April 23rd 2021

01:55 A.M.

Dear Cheerio,

Two days ago I made japchae. It’s a famous korean noodle dish, using this korean glass noodle which tastes a bit similar to sagu noodle. you can see in the pic it was translucent.

Using the power of the internet

The holy mother source of knowledge

At least I barely made it. Didn’t know how to properly prepare this? So yeah I just followed my intuition and basic cooking skill.

Yo I think I disobeyed a lot of the recipe’s instruction.

You know this korean glass noodle YIELDS A LOT more than they look. I thought it’d be the same case as pasta. In case you didn’t know, raw pasta (like spaghetti, fettuccine) don’t expand a lot once they’re cooked.

I was using 100 g noodle, oh boy when I thought it wouldn’t be enough for me and my sister, it turned out to yield 3-4 servings after I cooked it up. We couldn’t finish it by the day.

Look at my pretty basil leavesssss

So fresh so fragrant so green. I could use this for spaghetti/pizza sauce or even a topping on pizza. I used it for tomato soup too. ONCE YOU ADD THIS AND OREGANO TOGETHER IN A DISH, IMMEDIATE ITALIAN-IZED.

It was hard to cultivate mint from seeds tho. Since mint seedlings are kinda hard to find here, I had to sow the seeds myself. Uh, growth rate range 1~5% from the total seeds packet.

The leaves were smol too :(((( I searched it up on google and they said mint roots could easily take up all the space in the pot.

So yeah I’m probably going to transplant my mint plant today. So they can become bigger and healthy yay

But idk to do with the mint leaves tho? Should I make mint extract? Gotta buy vodka but I’m still underage—the online marketplace restrict my access to alcoholic drinks ;(

I got leftover pastry cream so I decided to make diplomat cream for my choux. I experimented with the ratio of craquelin. I added more flour so it was easier for me to cut it out. Look, they were crispier and thicker. My sister mentioned “tougher”, but it was okay for me.

The cracks tasted like cookie, and they stay crispy longer than usual craquelin.

Looked like the beard papa’s no?

I think I prefer diplomat cream rather than pastry cream because it was less starchy and eggy. More to milky and fluffy cream

I think the worst filling is whipped cream because it’s like eating air (same reason I don’t like cotton candy). No rich flavor at all.

I like this version of choux better. Should I sell it? Umm still have to fix it to a perfect version.

Warm regards,

C