Instant Dry Laksa
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…
Seafood & Meats
Soondubu Jjigae (Korean Tofu Stew)
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…
Black Pepper Beef Udon
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…
Steamed Black Bean Spare Ribs
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…
Niku Udon | Beef Udon
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…
Hot Honey Salmon
This hits all the right weekday spots. One pan, quick and easy, gets your protein and omega 3 boxes checked, and holds plenty of flavour! It may look simple, but the sauce is a symphony of honey, light soy, and lemon juice, which we infuse with chilli and garlic…
Korean Fire Chicken [Cheese Buldak]
I find the versions outside a little too cloyingly sweet for me, and too little.freaking.ingredients! It’s usually a deluge of rice cakes, and too little protein and vegetable. What’s a girl gotta do…
Homey Sliced Fish & Pork Congee
The century egg is used here to aid in the breaking down of the rice grains – you can’t taste it at all in the final product, for those who may be squeamish about the eggs. I’ve also got 2 congee recipes in my first and second book, both variations of …
Chicken Essence Steamed Fish
I hear ya, I am not the biggest fan of chicken essence either. Trust me, when applied this way, it acts like a really concentrated chicken stock, which seriously amps up the flavour of the resulting sauce. So instead of using merely water in this Cantonese-style steamed fish, we’re adding the potency …
The Ultimate Oyakodon
A few things to note for this parent-and-child (oyako) rice bowl (don). First, brown your chicken thigh cubes. The browned bits add more flavour and besides, boiled, grey chicken cubes do not look appealing. Even worse, boiled cubes of breast meat…