Looking to use some of the pomegranate seeds I mentioned in my last post, I searched the Internet for some salad ideas and came across a recipe from the Williams-Sonoma’s Healthy in a Hurry cookbook which looked appealing and seemed fairly easy. Read more >>
On cold winter days like today, having hot pot for dinner to keep warm is quite popular among Hong Kong locals. I myself prefer to cuddle up to a bowl of hot and spicy Chili Con Carne.
I was in the mood to make some pasta for lunch this weekend, and searched the internet for a simple recipe that would fulfil my craving for carbs. I decided to try Rachael Ray’s famous “You Won’t Be Single For Long” Vodka Cream Pasta, which became a sensation after being featured on Oprah.
I was eager to use my new Le Creuset French oven again, so I decided to make Zhenjiang Spareribs (鎮江骨). These tender spareribs are sweet and tangy, but shouldn’t be confused with the popular Cantonese dish, Sweet and Sour Pork. The tangy taste of these ribs come from the black rice vinegar, Zhenjiang vinegar, which also helps to tenderize the meat and cut through the fat rendered from the braising. Read more >>
I love love love pickles. I love almost any kind of pickle. No matter it being a American Kosher Dill, French Cornichon, Korean Kimichi, Vietnamese Do Chua or Japanese Takuan. Read more >>
This past weekend I wanted to make a simple Thai lunch and decided on a Thai green curry with chicken and a side of green papaya salad.
I find that Thai curries are easier to make than they look (well, that is if you don’t attempt to make the curry paste from scratch). The recipe used in this post was adapted from a course I took from Secret Ingredient [yup, the same place as my last post]. It’s a good and easy recipe I stuck with. Read more >>
I bought a few extra avocados when making the breakfast bruschetta last weekend, with the intention of whipping up some guacamole. When I bought the avocados they weren’t ripe enough for the recipe, so I had to wait a few days. By Thursday evening I checked the avocados by applying a little pressure while I held them in my hands, and sure enough they gave a little, indicating they were soft enough. Read more >>
Salt & Chili 