this is why.

Someone asked me the other day why I write this blog and what I am gaining from by sharing the stories that may seem a little too personal.

I started this blog just over a year and a half ago, over a glass of wine. 

Toby, my partner of 8 years encouraged me into it as I have been forever talking about wanting to write a cookbook. 

Living in London, which is regarded as one of the most multi-cultural cosmopolitan city in the world, I have been naturally exposed to the vast varieties of ingredients that I have not been able to experience properly when I was growing up back in South Korea. 

Having been with the partner, whose field of expertise is food/drink and still life photography, I was hugely influenced and inspired by his passion for all things edible and beautiful.

Our love of food and drink soon took off in our, then, very little kitchen and we were constantly experimenting with different ingredients and cooking methods from both of our heritage, of which eventually became our very own home food.

I wanted to remember who I am and where I came from. 

By revisiting my childhood memories of food, I was able to recognise my troubles and treasures. I've been able to welcome those issues from the past without fear by learning who I am though this blog. 

What started off as a humble exercise of jotting down the recipes to keep, has in fact been an invaluable sessions of self-counselling that has made me help myself to become a better person. 

And that is why I write my stories. 

Through those stories, I have met so many people of good heart that I'd love to share a big hug if only it wasn't through the computer screen. So those of you who has been in this journey with me, I owe you a huge hug!

And through those dishes from my humble kitchen, I have been given a great opportunity to write a column for the 'Cookand'.

It is a monthly issued food and drinks magazine that is loved by many foodies in South Korea.

My column is titled as 'Letter From London' and is an echo of my blog but mainly focused on my life in London and the recipes that are quintessentially British.

It is written in Korean which I found very hard to get back into. But I hope in time, with the greatest supports from my dear readers, I will be able to improve.

Beer Batter Fish and Chips with Minted Peas
serves 2

for the beer batter fish
2*175g cod fillets
35g corn flour
100g plan flour + 2tbsp for dusting the fish
1tsp baking powder
150ml beer or ale
1/2 lemon juice
salt and pepper
some oil for frying

for the triple cooked chips
see here

for the minted peas
handful of frozen peas
1 garlic clove, crushed
some lemon juice
some mint
some olive oil
salt and pepper

I understand if you think that I am missing the point of this, what is meant to be quick and easy, nation's Friday night's favourite take away 'Fish and Chips' by making it at home. But please bear with me, and give it a go if your anticipated result of this beloved take away is something of crispy, light and fresh.
I have done my version of triple cooked chips before, which I think, is relatively easy and well worth of the time and effort you invest in.

So, start by dusting your white fish fillets with plain flour with little season of salt. This will help the batter to stick to the fish. I used cod but you can use haddock or any sort of white fish that has firm flesh.
In a large mixing bowl, sieve the flour, cornflour and baking powder and stir in the beer. Whisk well until it forms a smooth batter but do not over work the batter. 
Add the lemon juice with a good seasoning of salt and pepper. 
What you must make sure at this stage is to ensure that your choice of beer/ale is super cold. This will keep the batter extra crispy whilst sieving of the dry ingredients will ensure lightness of the batter.
Dip the fish into the batter and fry them in hot oil for 5-6mins or until the fish is cooked through.

Meanwhile, prepare the minted peas by blitzing all the ingredients into the food processor or hand held blender.
This is very simple side dish that takes no time to make but super tasty.

All you need now is a glass of cold beer to wash it down with.
Hope you enjoy!

And I want you to know, that you are the better half of my world that made everything possible. 

So, Thank you.