Risotto is known to be the death dish on MasterChef Australia, because of its failure rate on the cooking show. So, the thought of cooking risotto at home was a daunting challenge for me. Since hubby really really really loves risotto, I set out to make his favorite Porcini Risotto.
A classic winter warmer that HKer’s love to eat is Claypot Rice (煲仔飯). It’s a hearty dish of rice, soy sauce and simple ingredients such as Lap Cheong and chicken cooked in a claypot. Traditionally all the ingredients are cooked with the rice over a charcoal stove for a smokey flavour, allowing the rice to soak in all the flavors. Without a doubt, the best part of this dish is the crispy crust that forms on the bottom and sides of the claypot. Read more >>
I was planning to whip up a simple mushroom cream sauce pasta dish and wasn’t sure if I could find some good mushroom’s at the wet market. So, I was so happy to come across some lovely cremini mushroom’s at my favorite organic veggie stall. If you lived in Hong Kong, you would understand my struggles and frustrations of finding the ingredients you needed. Read more >>
When I was growing up, the one dish that my mom and grandma made all the time, and one that I loved to eat, was the Tomato, Beef and Egg. This delicious home-style dish is quick and easy to make and is healthy as well! It’s so easy to make, I think this was the first Canto dish I cooked for hubby when we were still dating. Read more >>
Pulled pork sandwiches anyone?
You can slow-cook a tough cut of pork, such as pork shoulder, over a barbecue, in a slow-cooker or even in an oven and it will become tender enough for you to pull apart with your fingers.
Living in Hong Kong, I don’t have the luxury of a barbecue and my kitchen is too tiny to have the storage space for a slow-cooker so I tried an oven-roasted version of pulled pork. You might think I’m crazy to roast a 2kg pork shoulder for 2 people, but I really wanted to try Tyler Florence’s recipe, so I went for it!
The last time I attempted to cook mussels was a while ago and it didn’t turn out so well. Maybe it was the recipe I tried or possibly the use of too much wine or who knows why. So when I had a craving for Moules-Frites (Mussels & Fries) I was determined to make the perfect mussels this time around. Read more >>