Friday, 5 June 2015

How To: Prepare Bitter Melon 苦瓜

Bitter melon is found is abundant in the markets of Hong Kong in the summer months, it has the appearance of bright lime green cucumber covered with bumps.

Tuesday, 2 June 2015

Quinoa, Wild Rice and Halloumi Salad

Not sure I should mention this but this salad is generally what I make to use up all the leftover ingredients from my fridge. Last week I added grated beet, cooked beet greens and feta.

Wednesday, 20 May 2015

One Bowl Chocolate Chip Banana Bread

Old brown bananas? Time to make banana bread or is it called banana cake? We seem to have this discussion every time I make banana bread...Ollie insists its called cake, I say its bread! After a quick google we still cant quite decide.

Sunday, 17 May 2015

Bad Cooking On Boats

photo from another delivery crossing the bass straight
I entered a contest at the Royal Hong Kong Yacht club last year for a James Martin Slow Cooking Cookbook. I won the book but never got around to posting the story on my blog. So here it is. 

Tuesday, 28 April 2015

Quail Egg Ricotta Ravioli

I don't like to start simple on things so for the first time trying to make pasta I wanted to try an egg yolk ravioli, people always seem to be making it on master chef and all the cooking shows so I figured I better give it a try.

Wednesday, 22 April 2015

Daikon and Carrot Salad

I did a post last week on How To Prepare Daikon and this salad is one of my favourite ways eat daikon. The daikon and carrots are pickled overnight in a vinegar and sugar mixture, other ingredients such as sesame oil or ginger can be added depending what flavours you like and which country its served in. This salad is often found in China, Japan, and Vietnam, in China and Japan it is usually served as a side dish in Vietnam it is traditionally served on Bánh mì sandwiches.

Monday, 20 April 2015

Sheperd's Pie Mooncake

Recently I entered the Foodie Simplot Mooncake Challenge where you had to use 40% Simplot products in a mooncake (mashed potato powder and potato starch). To start I went to the foodie office where I was given the most gigantic can of instant mashed potatoes I have ever seen and a few bags of potato starch, after managing to carry it home, I proceed to try and open the can and cover myself and most of the counter in instant mashed potato powder! After getting the potato under control I decided to make a western version inspired by the Sheperd's pie with a layer of mash potato and a layer of meat, pork because its more common in Hong Kong and a quail egg in the centre to represent the salted egg yolk the is in the centre of most mooncakes.