Been seeing this on IG and TT, and it IS worth the hype. In just 15 minutes, you get your own generously filled, stuffed-crust pizza at home that’s crispy on the edges and gooey in the centre. Using sausages in place of string cheese for two of the edges bulks up the entire thing…
Slippery slabs of eggplant (no al dente here) sop up all that highly fragrant, spicy seasoning mix – which comes together in a cinch. You’re basically just mixing up a couple of things together. The most arduous part of this recipe is probably setting up the steamer for the eggplants to steam, or…
While I’m not quite dexterous or determined enough to make laksa paste from scratch (when the time comes, you’ll be the first to know…), I do find a ready made paste comes in pretty handy for a quick meal at home. Bulk it up…
Soondubu Jjigae usually arrives on the table all fiery red and bubbling, its contents threatening to boil over the piping hot stone bowl it’s usually served in. Its appeal, like a tall and dashing soldier (*coughs* Hyun Bin) in a K-drama series, is not hard to miss. The purity of the white, silken tofu is stained with flecks of chili oil – that glistening red sheen floating atop every well made tofu stew…
No prizes for guessing which country I’m currently obsessed with. :b Did not manage to eat a single Ramen dish during my (TOO SHORT) trip to Seoul recently, so I had to make this jazzed up version at home. Pork goes superbly well with kimchi but feel free to use whatever meat…
While I was in Sydney recently, it was happenstance that I managed to catch the very captivating Nigella Lawson (my idol since young!) live at their State Theatre. And during her compelling sharing, she mentioned one of her absolute favourite things to eat – a slice of toast, buttered so thickly you’d leave teeth marks …
Glistening strands of chewy udon noodles flecked with bits of black pepper, the spice here playing a lead role with its assertive vocals ringing throughout the dish. No mere cursory grind of black pepper just because it’s there. It’s Beyonce in here, not Michelle. We want…
Cantonese cuisine uses a light hand, allowing the flavours of an ingredient to shine through, never overpowering or drowning its essence. Thus, for this classic dim sum dish, keeping things light is essential alongside clean-tasting meat. The fermented black beans used here are pungent and can easily dominate the entire dish if we’re not careful. We want to imbue, not attack…
Chewy udon noodles nestled in piping hot dashi broth, topped with jagged slices of pink-swirled Japanese fishcake, and a tangle of soy-sweetened beef shabu. If you so desire, top with an onsen or jammy egg. I don’t usually make my own dashi – I find…
To me, the perfect tomato egg has curds that are just set, not runny (we’re not doing a Western- style scramble now, are we?), and certainly not a leaky or watery mess! The ratio of tomato to eggs is also key…
