Potatoes have always been my go-to comfort food. Fried, mashed, baked they are, without a doubt, a food I could get fat on.
When my Chinese fiance Peter first introduced me to congee (米粥 mǐzhōu – a rice porridge) I wasn’t that taken by it. The same went for thousand year old eggs/century eggs (皮蛋 pídàn) and many other dishes.
Recently, I realised how much my tastes have changed when we sat down at a Chinese restaurant the other day and I ordered a side of century egg and tofu (皮蛋豆腐 pídàn dòufu) without even thinking about it.
Recently, sick with a cold I made fried egg and tomato (炒鸡蛋西红柿 chǎo jīdàn xīhóngshì) – something that my fiance’s mother makes all the time, not a “restaurant” Chinese dish but a home-cooked staple. It’s so everyday that I don’t actually have a photo of it on its own but here it is as part of breakfast one day.
I then went out and bought green tea (绿查 lǜchá) with grass jelly (仙草 xiāncǎo) after trying and failing to make my own green tea with boba (for more on my boba tea making ventures click here).
The problem with new comfort foods that involve ingredients like grass jelly (仙草 xiāncǎo) and century eggs (皮蛋 pídàn) is that making them yourself isn’t always straight forward.
I went to a couple of Asian grocers before I found a tin of grass jelly (仙草 xiāncǎo) only to discover it was quite gritty and nothing like the grass jelly my favourite boba tea shop uses.
Since I had eaten whole century eggs (皮蛋 pídàn) before I decided to try buying my own from the Asian grocer but the yolk was much runnier than others I had eaten and I didn’t have the correct sauces to tone down the sulfur taste.
Don’t get me wrong, I still devour mashed potato or hot chips but I now have a whole new set of comfort foods I can reach for!
Like this delicious Taiwanese desert 🙂