So remember the CRABBY CRAB blog? I finally got around to making the Penang style soup noodles although you'd probably NOT find a single ingredient that is the same in any authentic Penang noodle recipe in any cookbook. Coming up with my own version is always so much fun! Besides, how else am I going to use up all the ingredients I have at home if I need to pick up more just because I am following someone else's recipe! Anyway, suffice to say that it all went well and it all
Salmon is good for you, salmon is tasty AND salmon is pricey here in Hong Kong. So how do you get around that last bit? My newest, crazily smart and sneaky approach is to hit the sashimi section of Great Supermarket and grab 600gram packages of odds and ends of fresh, chilled and boneless salmon that are packed and sold for a mere HKD40 each! With some imagination, dinners such as tonight's panfried salmon chunks with minced ginger, a spritz of sesame oil and a dash of season
Back from Hangzhou late last night means time to cook again today! It's nice to be able to control the amount of oil that is in my food. A simple sauté of a variety of fresh vegetables with organic minced beef, pressed tofu and an obscene amount of minced garlic went down very well with some mixed rice. Comfort food doesn't have to be complicated, expensive or bland. Bon appetit!
What you see is definitely what you get sometimes. So thinking that a 50% discount on frozen blue crabs was a steal, I was already excited about making crabmeat stuffed mushrooms and tomatoes even before I made it to the check out. Two months later, after they had been bought and safely stored in my freezer, I was still procrastinating about the effort it would take to shell 16 crabs. Well today I decided to delay no longer. Will I ever do it again? NO WAY! After taking up a
Quick-braised hairy gourd vermicelli with tofu puffs and dried shrimp Sautéed eggplant and fresh mushrooms with Kecap Sauce Thai-style fish cakes served with lettuce wraps Steamed minced pork patty with 3 kinds of eggs
Yesterday was a day full of butterflies in my tummy for my first hosting of a cooking demonstration for LOCAL COOKING EXPERIENCE HONG KONG. Needless to say that it was quite the success because I believe we all had fun and enough to eat. Isn't that what cooking at home should be all about? That being said though, I also learned that Alex, zee boyfriend, makes for a great assistant so thank you Hunnie! Much was learned and I will strive to make the next one even better and mor