Where are Kay and Phil?

A cross country tour of South Korea

Wed, 21 May 2025 11:49:57 +0200

Year 2024 was a very eventful year for Phil and I; we got married and basked in celebration and love from our friends and family across Canada and Europe. Almost a year after, we are back to endulging our love for one of the oldest and traditional institutions - starting with witnessing a dear friend’s wedding in Hong Kong and then a pedalling-fueled honeymoon in South Korea.

Around the time we had started biking, we learned of the cross-country bike trails that were set up in South Korea. The idea of being able to bike through the entire country in a dedicated bike infrastructure was very intriguing - additionally, for me, being a traveller in the country further piqued my interest. You see, I have visited South Korea many times in the recent years, but the trips were very much family-oriented, focused on spending what little time that was left with my grandmas before they passed on. The prospect of connecting with the culture as a fully-grown, independent adult - rather than a dependent with a crutch to rely on at every single inconvenient misunderstanding or language barrier arose (my Mom) - was magnetic and gave me hopeful enthusiasm.

Our first bike tour from Dresden to Prague

Thu, 24 Oct 2024 11:33:03 +0200

We biked 230km over 4 days (close to 14 hours of riding) from Dresden to Prague along the Elbe river.

First day was the most challenging one and every day we found ourselves riding faster and longer, getting into the rhythm.

Meaty and hearty Czech food gave us the energy and dark beer and Pilsner gave us the refreshment we so needed throughout the day.

Passing through many small towns in the area, watching flocks of animals lounging around, observing the crops of the year in the farmland, wondering which kinds of catch the fishermen crouched along the river had, discussing every topic imaginable to entertain ourselves between the hours of silence - after the hectic summer of travels, reunions, and celebrations, our lives finally paced down to simple, endless pedaling.

Arabic rice pilaf

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients

Dried vermicelli (1/2 cup)
Olive oil (1 tbsp)
Long grain white rice – eg. Basmati (1 cup)
Salt (1/4 tsp)
Cinnamon (optional)
Water (2 cups)
Parsley (optional, for garnish)

Cooking Instructions

In a medium pot, heat the olive oil on medium heat. Add the vermicelli pasta and stir frequently until the vermicelli is a deep golden brown colour.
Add thoroughly rinsed rice to the pot. Stir to combine and coat the rice with the olive oil. Season with salt and a dash of cinnamon (optional).
Add water to the pot and bring the mixture to boil. Reduce the heat to low, cover the pot and cook for 15 minutes.
Remove from heated surface and let it rest for 5 minutes.
Serve with fresh parsley and toasted nuts, if desired.

Butter Tarts

Mon, 01 Jan 0001 00:00:00 +0000

From the legend Anna Olson

Ingredients

Crust

405 Flour (2.25 cup / 338g)
Sugar (2 tbsp.)
Cold unsalted butter (1 cup / 230g)
Salt (3/4 tsp.)
Cold water (6 tbsp.)
Lemon juice (1 tbsp.)

Filling

Unsalted butter (0.5 cup / 115g)
Brown sugar (1 cup / 210 g)
Eggs (2 large)
Maple Syrup (0.5 cup)
Lemon juice (1 tbsp.)
Vanilla extract (1 tsp.)
Salt (1/4 tsp.)
Toasted pecans (1/2 cup)

Cooking Instructions

Pie dough prep

Sift together the flour, sugar, and salt
Cube the butter while cold and incorporate into the flour until in small pieces
Add water and lemon juice and incorporate until almost fully together
Roll into 2 logs and let them rest in the fridge for an hour

Tart time

Prep the oven! 400 F / 200 C
Prep a muffin tray by dusting with flour
Cut each log into 6 equal pucks and roll out each one
Place the rolled dough into each muffin tin and form to the edges
Place this in the fridge while prepping the filling

Filling

Melt the butter and brown sugar over medium heat until bubbling (remove from heat)
Lightly whisk together eggs, maple syrup, lemon juice, vanilla extract, and salt
Slowly pour in bubbly mixture to the eggs and whisk together
Take muffin tray out of fridge, put in some pecans to the bottom
Pour in the filling to each tart
- It expands when cooking, so don’t fill all the way
Put the tarts in the oven for 10 mins, then turn down to 375 F / 190 C for another 10-15 minutes
Let cool in the tray for an hour

Chicken Piccata

Mon, 01 Jan 0001 00:00:00 +0000

Recipe lifted from Giada ❤️

Ingredients

Chicken breasts (3)
Olive Oil (2 tbsp.)
Butter (4 tbsp.)
Flour (for dredging)
Lemon juice (1/3 cup, ~1 lemon)
Stock (3/4 cup, any kind)
Capers (1/4 cup, rinsed)
Parsley (for garnish)

Cooking Instructions

Brown the chicken

Butterfly the chicken breasts, should have 6 equally sized relatively thin pieces, and salt and pepper each side
Get a pan to medium high and melt half the butter (2 tbsp.) with the oil
Dredge the butterflied breasts in flour then add to the pan
Cook each side for 2-3 mins, until a nice brown on each side, no need to cook through
Remove from the pan

Make the sauce

After removing the chicken, add in the lemon juice, stock, and capers to the still hot pan
Scrape up brown bits and bring to a simmer
Add the chicken back to the pan and simmer for ~5 minutes, until cooked through
Add the rest of the butter (2 tbsp.) to make the sauce real nice, but it’s not necessary

Serving ideas

Serve with some spaghetti
Garnish with parsley

Frittata

Mon, 01 Jan 0001 00:00:00 +0000

Make it look fancy, obviously

Ingredients

Eggs (8)
Milk (1/2 cup)
Cheese
Veggies

Cooking Instructions

Preheat oven to 190 C
Sautee veggies in cast iron pan until they look nice
Whisk the eggs and milk and pour into pan
Cook for about 5 mins, until the edges start to set
Put in the oven for about 25 minutes, or until the frittata is puffy

Jen Aniston's Famous Greek Salad

Mon, 01 Jan 0001 00:00:00 +0000

It’s not even Greek.

Ingredients

Salad

Cooked bulgur (~3 cups)
Cucumber (1)
Red onion (1 medium)
Chickpeas (1 can / 400g)
Feta
Mint/Parsley
Walnuts

Dressing

Lemon juice (1 lemon)
Olive oil (1/4 cup)

Cooking Instructions

Bulgur prep

If you don’t have cooked bulgur, for 3 cups use:

350g water, 175g bulgur
Add to a saucepan, bring to a boil uncovered
Cover then reduce to low for 12 mins
Fluff with a fork

Actual cooking

Chop all salad ingredients except for the bulgur, feta, and chickepas
Toss all salad ingredients together
Whisk together the dressing and combine

Lebanese spinach stew

Mon, 01 Jan 0001 00:00:00 +0000

Called Sabanekh w Riz in Arabic; serve with arabic rice pilaf

Ingredients

Olive oil (1 tbsp)
Pine nuts (3 tbsp)
Lean ground beef (half pound)
7 spice – bahara gewürze (1 tsp)
Salt (1 tsp)
Black pepper (1/4 tsp)
Garlic (3 cloves)
Chopped cilantro (2 tbsp)
Red pepper flakes (1/4 tsp)
Frozen spinach (280g)
Chicken or veggie broth (1.5 cups)
Lemon juice (1 tbsp)
Yoghurt

Cooking Instructions

Heat up a large pot (or a deep pan) over medium heat. Heat 1/2 tbsp of olive oil and toast the pine nuts until golden. Remove and set aside.
In the same pot/pan, heat 1/2 tbsp of olive oil, add the ground beef, 7 spice, 1/2 tsp of salt and 1/8 tsp of black pepper. Cook until the meat is browned.
While the meat cooks, mince the garlic and chop the cilantro.
Once the meat is cooked, remove and set side. Keep any oil and juices in the pot/pan.
In the same pot/pan, add the garlic, cilantro, and red pepper flakes, cook for 2-3 minutes until fragrant.
Add the frozen spinach, remaining salt and cook with the cilantro mixture until softened, about 5 minutes.
Add the broth and bring mixture to a boil. Return the cooked ground beef and pine nuts to the pan. Lower heat and simmer for 20 minutes until stew thickens.
Stir in the lemon juice and serve over traditional Arabic rice pilaf.

Lentil Soup

Mon, 01 Jan 0001 00:00:00 +0000

Serve with saffron rice

Ingredients

Onion (1 medium)
Potatoes (4 medium)
Garlic (4 cloves)
Curry powder (2 tsp)
Cumin (2 tsp)
Tomato paste (2 tbsp)
Canned whole tomatoes (1 can)
Broth / water (1500 mL)
Rinsed uncooked lentils (1 cup)
Sour cream
Lemon

Cooking Instructions

Sautee onions and potatoes over medium-high in some oil and butter until onions translucent
Mix in the curry powder, cumin, and galic and cook until fragrant
Mix in tomato paste and add the tomatoes. Cook for a bit longer
Add in the lentils and the broth and bring to a boil
Simmer for 30 mins
Add salt to taste and some lemon juice
Serve with sour cream and a lemon slice

Mango Sticky Rice

Mon, 01 Jan 0001 00:00:00 +0000

Shouts out Pailin. Don’t even bother making this if the mango isn’t perfect.

Ingredients

Sticky rice

3 parts sticky rice
2 parts clean water

This is by volume, not weight

Mango sticky rice

This will handle 1 metric cup of dry sticky rice

Coconut milk (7/6 cup)
Raw sugar (1/2 cup)
Salt (3/4 tsp.)
Rice flour (1 tsp.) [can sub corn starch]
Water (1 tbsp.)
Coconut milk (1/2 cup)
Ripe mango [THE MOST IMPORTANT PART]

Cooking Instructions

Sticky rice

Rinse the rice 4 times
Put rice in water in rice cooker - GABA 0H
Press go

Mango sticky rice

Bring 2/3 cup coconut milk, sugar and 1/2 tsp. salt to a boil over medium-high
Take off the heat, let cool a little then mix with the finished sticky rice in a bowl, stirring out all the clumps
After 20 mins, stir again.
After 20 mins, stir again and serve.
While waiting, make a sauce for the rice by making a rice flour slurry with the water and adding to 1/2 cup coconut milk
Stir until it boils, then let cool and use as a sauce
Chop da mango

Margarita

Mon, 01 Jan 0001 00:00:00 +0000

Adapted from Rick Bayless’ Batched Margaritas

Ingredients

Tequila (3 x 40mL)
Cointreau (1 x 30mL)
Syrup (1 x 20mL)
- I like maple
Lime juice (1 x 40mL)

Cooking Instructions

Put it into a shaker with ice, shake well
Pour into a salt rimmed glass