17 April 2020

It's Easter but my countdown cooking was not complete. Aiyayaya! I made two cakes before. For the third festive meal, I should go for something savory.

Christians eat lamb at Easter to remember Jesus' sacrifice but lamb is not a popular ingredient in Hong Kong. Not only because it's pricey, its pungent smell may scare people off like durian. I am not a fan of durian but lamb is okay. To cover the unpleasant odor, I had two sauces to go with the lamb, one minty and one tangy.

The side dish include purple yam and Chayote vine (龍鬚菜，又稱佛手瓜蔓). I couldn't take my eyes off the beautiful colour of the yam. You may have heard that this purple plant pigment ("anthocyanin"花青素) is good for our eyes. I guess I might have overworked with my phone and laptop recently. My instinct is helping me to choose the right food.

The Chayote vine was new to me. It was recommended by the veg seller. I blanced and seasoned it with a pinch of salt. It had a very nice aftertaste. I will probably use it again to make a cold dish.