Skip to main content

Supermarkets Shopping

I love supermarkets. Whenever I have time to kill, I will find the nearest supermarket and get myself lost in them. Whenever I am overseas, I would want to know where is the nearest supermarket from wherever we are putting up. It does matter whether I am cooking or not since supermarkets these days sell more than just foodstuff. Some days I walk out of supermarkets with magazines, on others I can be spotted munching on baked goods from the deli.

Unfortunately, it is hard to find someone who are as supermarket crazy. My mom and Hubby excluded, since they are being dragged there by me. To most, supermarkets exist for a specific purpose, much like toilets, and that purpose is definitely not even remotely associated with recreation.

Recently, I started noticing full-page coloured advertisement up by our local supermarkets. Although is is nice to know what items are on promotion, the selection of items which appears on the ad makes me wonder who are the supermarkets trying to reach out to.

As I start to take note of the items, it seems to me that there is some sort of checklist of the types of items to be advertised for whoever is the target audience.

Here's what the table tells me. Most people don't cook or don't know how to cook at home hence turing to processed foods rather than fresh produce. Eating at home seems to be limited to fruits only. For those people who cook, they definitely cook with rice and oil. And when they are home, they are cleaning zealots and busy feeding milk to kids. For relaxation, they will drink something alcoholic and munch on snacks.

This is a vast contrast from what I saw at a neighbourhood supermarket in Tokyo. They offer mostly fresh food despite being a country that offers tons and tons of snacks. From what I see, I could only hazard a guess that Japanese families cook more than our families here. Good for them, and woe to us.


Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.

Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?

The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Conversation With A Pre-Teen

Conversation #36845

Princess: "Mummy, what's this in your phone's photo gallery?"

Me: "Oh, that's my 杏仁茶(Chinese Almond milk drink)."

Princess: "It looks like my slime."

Me: "..."

I still cannot phantom the joy of playing with slime.

This was indeed my precious homemade Chinese almond milk which I had to rationed carefully since I had made only a small quantity to try out. There are plenty of recipes out there, and me being me, I just bought a bag of Chinese almonds (南杏) and just winged it without any measurements. I am beginning to cook like my mum, with whom I am forever exasperated when I try to coax a recipe of my favourite dish out from her. So now I am equally unable to give a recipe here. Sigh ... I guess I am really my mother's daughter. But I will not leave you in the lurch. I made this Chinese almond milk based on this video from YTower Cooking Channel, so go check it. The method is so easy and the result is unlike any…