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.

we made the fire.

You know, I was going to babble you about the fishing trip that my dad used to take me to when I was younger. I tried hard to jog my memories back and tried my upmost to write them all down here, so I can share those magical moments with you. But I found it hard. It's proven rather difficult.

Such a moment, that has been wrapped up tightly with so much emotions, isn't the kind of thing you can share by talking perhaps.

Growing up, I didn't have very good relationship with my dad unfortunately. 
It wasn't until very recently that I have learnt to understand him for who he is really. I'm pretty sure he will say the same about me.

I think we were two strong characters with very different ideas about way of life. 

We used to argue day in, day out until he shouted 'Under my roof, my rules!'. 
I was so desperate to get away from that roof, the roof that sheltered me for all the wrong reasons. What he expected of me seemed so far from what could be achieved or what I wanted to pursue. I just wanted get out and do my own thing so desperately. And that desperation eventually brought me here, to London.

I remember my dad yelling at me once, that he didn't believe I will be able to last here as I have been a quitter for all those years he remembered. He more than often used say I give up things too easily. It was so harsh things to hear, I know. But that was my dad. And I know why he said that. 
He knew if he said that, I would work harder and make sure I last, just so I can prove him wrong. He knew his daughter too well.

The man with very few words congratulated me on my first return visit home, almost 3 years after landing in London.

My first camping trip few weekends ago reminded me a lot of the fishing trip. 
Being out in the wild with very little convenience, gave us a chance to appreciate each other's company. Hearing nothing but the birds singing, we could hear our voices better. Looking after the fire that kept us warm and full, we learnt to be patient. Searching for the stars in the dark, we found each other in different light. Walking along the muddy woodlands, we spent time helping each other. We made an effort to talk. Not to upset each other, not to demand anything but just to keep each other's company happy. 

Sweet lentil and goats cheese salad
serves 2

for the salad
80g puy lentil
1-2 shallot, finely sliced (save little bit for the dressing)
some cooked and pickled beetroots, thinly sliced
some mild goats cheese
some olive oil
salt and pepper

for the chilli and coriander dressing
some finely chopped shallots
1 1/2tbsp cider vinegar
1tsp caster sugar
pinch of salt
pinch of crushed chilli
handful of fresh coriander, finely chopped
1tbsp olive oil

This is simple and humble plate of food that is perfect served on its own as a light lunch or as a side with beautifully grilled meat. Gently fried shallots add lovely sweet flavour to the lentils whilst shallots in the dressing keeps the dish fresh and light.

First of all, cook your lentils with plenty of water and pinch of salt for 20-25mins. You want them to be cooked through but still have a bite to them. Once ready, drain well.
Meanwhile, in a small bowl, mix all the ingredients for the dressing except the olive oil. Set it aside. Add the olive oil in when you are ready to bring things together.

Now, gently fry the shallots in little olive oil until dark golden. 
Add the well drained lentils to the fried shallots as well as the sliced beetroots.
Bring things together by dressing them generously with prepared chilli and coriander dressing. Season with black pepper.
Plate up, add your goats cheese, drizzle little more dressing over the salad and tuck in.

I treasure the fishing trips with dad. It is one of the very few memories that is not tainted with anger. Every moment I can picture of those trips has an ordinary father and daughter loving each other the way that I saw in others.