Dinner was AMAZING! Last dinner with the parents. We had chorizo, seafood stuffed peppers in sauce, artichoke and mushroom omelette, salad and this fantastic fish. I cannot remember which kind of fish I’m sure one of my parents can comment what it’s called. Dessert was this lava cake thing and something called french toast which was both really good. Probably one of my favourite dinners out since being here because it also came with some pretty decent company. Thanks for coming to visit mom and dad!! 

April 3, 2017 


Jeon-Bok-Jook is the korean word for the abalone porridge and it is a special treat in korean cuisine. Abalone is very tasty but it can get super pricy and hard to find in a regular grocery shop. So I’ve replaced it with the king oyster mushroom which tastes so much like scallop, sometimes even better than abalone or scallop when cooked right! In the seafood mix, there are mussels, shrimps and squids in it and they give out enough seafood flavor in the porridge. This is a super simple recipe and the only thing to be careful about is to pay attention when you’re simmering the porridge. Do not leave the pot unattended! You should watch it bubble up and stir it so the rice and the glutenous liquid get mixed well and it’ll get thickened evenly. A bit of sesame oil and the york of the soft boiled egg add more rich and creamy flavor,  and the seasoned seaweed adds more seafoody saltiness and a bit a of crunch which goes so well with this porridge. This is one of my favorite savory treats. 

If you are a vegetarian or allergic to seafood, you can still make this by taking out the seafood and the fish sauce and replacing them with more mushrooms and the soy sauce.