Spring Fruits

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Beijing weather is getting too warm for spring it looks like I am gonna miss soon all the fruits that the season brings. As always, that Russian store nearby offers fabulous fruits like this pineapple. I thought of making pinya turon (pineapple spring rolls) out of the leftovers but unfortunately my wrappers got molds before I had the time to make my turon experiment ala-Mirsbin’s apple turon and inspired by Mcdo’s pineapple pie. I might do the apple turon as Fuji apples seem available anytime of the year.

These strawberries are really great! Sweet and crisp we didn’t even think of any dip but just devoured a lot all in one sitting. Hmmm I gotta go buy the famous seedless white grapes from Xinjiang Province before it’s too late. The outer skin isn’t white but green, really famous being crystal-clear, also crisp and juicy with thin skin.

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Iska
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

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