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.

Wednesday 15 April 2015

How To: Prepare Daikon

whole daikon
Whats that large white carrot thing in the market you ask? Well its Daikon or also called white radish 白蘿蔔. Daikon is often used in salads, turnip cakes, soups or pickled. It has a flavour similar to a radish but not as pungent.

Monday 6 April 2015

Tang Yuan 湯圓 Black Sesame Maple Syrup Dumplings

Tang Yuan, warm glutinous rice balls with sweet black sesame paste centre which are quite my favourite Chinese dessert. Tang Yuan are served traditionally during the lantern festival, winter solstice and Chinese weddings but can be found all year around at dim sum restaurants in Hong Kong.