Once in a while, I buy interesting ingredients that catch my eye without having any idea what I’m going to do with them. And this jar of squid ink that I’ve got in my cupboard is just one of them. So rather than doing the usual – squid ink pasta, although making seafood lasagna with black pasta sheets did cross my mind – I thought it might be cool to use the squid ink to make a strikingly black loaf of bread.
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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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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.
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.
Happy Lunar New Year y’all!!! May you prosper, enjoy good grades, languish in good health, live a long life and just generally have a good time in the year ahead. If you’re not familiar with it already, Chinese New Year happens in the first 15 days of the lunar calendar cycle, and I see it as an excuse for Chinese (and Vietnamese and Thai) all over the world to see their family and friends, and party and feast hedonistically and guilt-free for slightly over two weeks.
Which is why I would like to share the recipe for this pomelo salad – pomelo is meant to signify abundance so it’s lucky to eat. And besides, it’s darn tasty.