Little tiny dishes with delicately plated ingredients, perfect execution of cooking and tastes of deliciousness. I love Japanese meals that are presented as several courses, and especially when they integrate well, following naturally from one to the next. One iconic dish, Chawanmushi, is often served as part of the course. This savoury egg custard is…
Category: Recipes
Congee (rice porridge: 白粥) with pork and salted egg
(mum’s version always has dried scallops for added sweetness) Congee and fried dough. 白粥油炸鬼 The story behind this dish speaks to one of the foundational dishes of the Chinese culture, which is my heritage. Congee (pronounced as ‘jook’ in Cantonese), is jasmine rice boiled down till soft, much like porridge. There used to be a…
Soba noodles with a Basil, Cardamom and Coriander lime sauce
A few weeks ago I went to a pottery workshop in beautiful Titirangi, Auckland New Zealand. They served a delightful vegetarian lunch and one of the dishes served was from Yotam Ottenlenghi‘s SIMPLE. The cookbook is filled with really easy recipes and after tasting this soba dish, I just had to remake it at home….
Granola
Making my own granola is such a game changer and incredibly satisfying. It’s all about personalising your cereal – you can add all your favourite cereal ingredients into the mix, and leave out all the things you don’t like. Personally, I don’t like shredded coconut, but love freeze dried fruits, such as Fresh As’s raspberries….
Steamed egg custard 香滑炖蛋
A simple dessert, reminiscent of childhood days in Hong Kong. They are loved for the smoothness and silkiness of the custard. The key to this is to always use a sieve to remove clumps in the mix before pouring into bowls, and to tightly cover the bowls while steaming. Try eating it hot as well…
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