What would you cook if you only have 15 minutes? When I’m short on time at cooking, udon noodles is always my best choice, I love to turn my leftover curry into curry udon, but making it straight away with Japanese curry roux is also quick and easy. I usually add prawns but today I…
Recipe
Speedy Kimchi Jjigae / Kimchi Stew 韓式泡菜鍋(快速版)
Kimchi Jjigae (or Kimchi Stew) is my quick fix for chili weather especially when I have a jar of kimchi in the fridge. I originally followed an easy recipe by Chef Paek Jong-Won (His YouTube link here) but then I’ve made it my way with ingredients that I can easily get from the UK’s supermarkets….
Beef Stir-Fry Noodles 牛肉炒麵
Beef Ho Fun used to be one of my favourite takeaway dishes from Cantonese restaurant. During the lockdown every time when I wanted to make it at home, I realised I didn’t stock up Ho Fun at all. And one day I was really craving for it, therefore I just worked it out with…
Crispy Sesame Tofu 酥脆芝麻豆腐
Seeing a lot of my Instagram fellows doing Veganuary this month, I don’t think I am ready to go vegetarian or vegan over a long period, but I am having vegetarian days twice a lunar month and it has lasted for nearly two years. Today happens to be my vegetarian day (the first day…
Butter Chicken 奶油雞咖哩
Speaking of curry, I always eat or cook Japanese one as Japanese curry is what I used to have since I grew up, therefore I used curry cubes quite often at cooking rather than curry powder. However when Bang Curry kindly sent me their two 100% natural spice kits, I was very excited to try…
Taiwanese Three Cup Whelk Meat 三杯炒螺肉
‘San Bei’ (三杯), or ‘Three Cup’ is a very classic Taiwanese cuisine recipe which refers to the equal parts of three key ingredients : Soy sauce, rice cooking wine, and sesame oil. Most of you might have heard about ‘San Bei Ji’ (三杯雞) aka ‘Three Cup Chicken’, but San Bei, or Three Cup sauce, could…
Congee Breakfast for New Year’s Day
‘𝐘𝐮𝐚𝐧 𝐃𝐚𝐧’ 元旦 is the phrase in Mandarin Chinese to call the first day of New Year. Considering the first day of the year, I always like to have myself a proper breakfast or brunch to greet the start of New Year. And ‘𝐗𝐢 𝐅𝐚𝐧’ 稀飯, or Congee in English, is a comfy food to…
Pigs in Blankets
When I first heard about Pigs in Blankets I think the name sounds quite cute. I also found it has reginal variations like in the US the term refers to hot dog wrapped in dough pastry but in the UK it refers to sausage wrapped in bacon. Pigs in Blankets are also commonly seen…
Pak Choi Fried Rice Christmas Tree
𝐌𝐚𝐤𝐞 𝐲𝐨𝐮𝐫 𝐂𝐡𝐫𝐢𝐬𝐭𝐦𝐚𝐬 𝐦𝐞𝐚𝐥 𝐰𝐢𝐭𝐡 𝐀𝐬𝐢𝐚𝐧 𝐭𝐰𝐢𝐬𝐭 ! Last time when I made Hong Zhao/Red Yeast Paste Fried Rice I came up with an idea…since I am doing mostly Asian cooking here, how about making Asian cuisine look Christmassy even it’s not traditional Christmas food? Then here it is, Pak Choi Fried Rice Christmas Tree….
Brown Crab with Silken Tofu 蟹黃豆腐
I really love the combos of rich brown crab and the tender texture of silken tofu, so comfort and warmy with distinctive flavour. Have made this dish before, this time I referred to the recipe from Ah-Chi-Shih (阿基師), a well-known celebrity chef in Taiwan, his cooking method seems to have multiple steps to follow…