Woohoo!! Just wanted to drop a quick note to say that we have finally caught up with the times, and we are on Yummly!
We are on Yummly!!
Posts in Food
How to make sushi!
For as long as I can remember, I’ve absolutely loved sushi. My mum held sushi making parties for all our friends and neighbours, and I had HEAPS of fun rolling these delicious bites, and eating my own work!
Rolling your own sushi can seem really daunting, but I promise you with the right technique and just a little bit of practice, you can also hold your very own sushi parties!
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Roasted Pumpkin Bread Recipe!
Inspiration comes in odd places, sometimes. For me, it mostly comes in the form of leftovers. I love getting whole pumpkins in winter to roast, but Sam isn’t such a fan of pumpkin, leaving me pretty much up to my neck in orange stuff, because there’s only so much roast pumpkin you can eat before you want to move on.
So what DO you do with leftover roasted pumpkin? Me, I like to mash it up, because then, it gets a second life as a whole bunch of things. This time, as my pumpkin bread!
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Food experiments: Dehydrating herbs in the microwave
For the longest time, I’ve been more in love with the idea of dehydrating, than the actual dehydration itself. Removing water from food has long been a method of preservation, and flavour concentration, and all round creative, funky applications. But the actual process of dehydration can take hours, and may or may not require specific uni-tasking machinery that just takes up space in your tiny one-bedroom apartment.
Well, my apartment anyway.
So when I read that dehydrating herbs in the microwave was an option, I wanted to see just how practical it was, and whether it was really as it seemed.
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Miso Caramelised Garlic Bread Recipe!
I never thought I’d say this, but garlic bread has become somewhat of a guilty pleasure in my house. We all know that garlic can have, uh, off-putting effects in terms of breath, but it’s just so damned delicious I can’t stay away!
Especially when you mix it with the sweet salty notes of miso caramel. Oh yes.
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Singapore Family favourite: Prawn Paste Chicken Recipe
It’s funny how smells and memories work. There are so many stinky things in the world that I associate with deliciousness – durian, fish sauce, sauerkraut, blue cheese…all these smells make my mouth water and my tummy rumble, even though there are some who would turn their nose up in disgust. I guess it comes from growing up in Singapore. Once you start associating stinky with delicious at a very young age, you start getting very excited to try the weird and wonderful. And hey, if nothing else, it’s a great ice breaker at a party.
Fermented shrimp paste is one such favourite that really baffles my friends. This stuff hits your nostrils the moment the seal on the jar is open, and has a somewhat sour/salty aroma that is quite similar to fish sauce. But add that to chicken and the deep fryer? And you’ve got prawn paste chicken (had jeong gai), a local favourite that graces almost every special occasion, family gathering, and children’s birthday party.
Trust me, this stuff is freaking delicious.
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Midnight Eggsperiments: How to get perfectly boiled eggs
The perfect boiled egg is often shrouded in mystery and conflicting advice – old eggs, fresh eggs, room temperature, fridge temperature, boiling water, residual heat…so many variables, so much CONFUSION! And what makes it worse, is that eggs are covered in a hard opaque exterior, the shell, that is, preventing us from truly understanding what’s going on inside the damn things.
Well never fear! Because me – and my apparent insomnia – is here to help! We’ve done the experiments, so you don’t have to. Here’s how to get perfectly boiled eggs.
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Shiitake Mushroom Gyoza Recipe
Dumplings are awesome. They’re the closest you can get to creating the perfect bite, and these handy little parcels are just so gosh darned cute.
So when I made my Shiitake Mushroom Ramen recipe and had leftover mushrooms, I knew exactly what I wanted to make: Vegan Shiitake Mushroom Gyozas to go with it!
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Amazing Hidden Gems in Sydney
Sydney has always been quite the foodie’s paradise, with many cultures converging into this melting pot of a city, with some of the best produce I’ve seen in the world, to boot. And with the stampede of foodies hunting down every amazing eatery in town, it can be easy to think that there’s nothing really left to be discovered in Sydney.
Well, fear not, because I’ve found a couple of hidden gems in Sydney’s crevices, and armed with a true passion for amazing food and service, they’re putting the ‘hospitable’ back in the hospitality industry.
Shiitake Mushroom Ramen Recipe
I am an absolute ramen fiend – nothing beats a hot bowl of noodles and soup in the middle of a freezing winter. But most ramen broths are based in bone and meat for that intense flavour, and it does mean that my vegetarian friends often miss out on this awesome meal. But bone does add a depth of flavour that is hard to replace, so I thought to use Lapsang Suchong – a smoky black tea – and konbu – a dried seaweed – to add body to the soup.
The result is this Shiitake Mushroom Ramen that I can share with ALL my friends, and if I swapped out the egg and egg noodles, my vegan friends too!