In trying to make a cuban sandwich the other week, I dropped by my local butcher to buy some pork shoulder. While I was there, I noticed that they had chicken hearts on special, so naturally, I had to get myself half a kilo’s worth.
Naturally.
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So we all know that I have this habit of buying interesting ingredients before I know what I’m going to do with them – squid ink being one of them – and now I’ve done it again.
I saw a tub of tarama at a Greek supermarket – salted cod roe – and I just couldn’t keep my hands off it.
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Korean National Day is coming up on the 9th of September, and to celebrate, I thought that it would be great to share this recipe for Korean Fried Chicken! Crispy chicken is covered in a sticky chilli glaze, creating a super addictive plate of party food!
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Movies have a way of stretching your imagination. It takes advantage of drama and imagination, and often bends the rules to create an idealised world that isn’t quite accurate.
But when a movie – like, say, Chef – hires Roy Choi to be its consulting chef? Then you know that the food’s gonna work.
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Mandarins are one of my favourite fruits to snack on – they’re so sweet and delicate, and much easier to peel than traditional oranges. But they did have a small issue – they’re just so small that it takes so many of them to fill me up!
Well, enter the Sumo Mandarins.
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I love cooking with kids, but with no kids of my own, I only ever get the opportunity when I visit my cousin in Melbourne. These kids are a ravenous pair, and I’m such a proud aunt for it. But I know that as much as cooking with kids is really fun, it can be time consuming and messy, and often is left in the ‘too hard’ basket.
So why not use the appliances we have at our disposal? The food processor is my best friend in the kitchen, and these chewy cookies are my new favourite thing to make.
I was researching party recipes lately, and I’ve come to learn that African dishes differ greatly. I guess I should have know, being an Asian and all, but it didn’t really click. Maybe it’s because African cuisine is not as documented, exported, and prolific, but there’s definitely a great wide area there to explore.
This particular marinade came from a hodge podge of influences. I had picked up a basic chermoula recipe from a chef I had worked with – coriander, garlic, paprika – and started adding my own variations based on ingredients that I’ve had at home. The result might not be the most authentic Chermoula, but it certainly has become a family favourite!
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One of my favourite things in winter is a hot, steaming cup of tea. Now I’m the type of person to wear a tank top right until it’s absolutely freezing, so there’s only a small window of cold where I can truly enjoy a hot cuppa.
So in celebration of the cold, I decided to make a steaming, creamy pot of chai.
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Leftovers. Both a blessing and a curse, they can be the most convenient thing in your fridge, or that tub of mystery meat that you don’t want to throw out but you’re absolutely tired of eating.
Enter pies: one tool in the modern cook’s arsenal to repurpose just about everything that you can throw in it. Just sandwich it between layers of puff pastry and call it a pie!
And what is that? Creamy cheese sauce? Why I think I will, thank you very much.