Most Chinese vegetable dishes I come across are almost always cooked and served with oyster sauce, a variation being sambal chilli, if you’re cooking with kang kong leaves. If I’m trying to not think very hard, that’s the best I can muster of the variations of sauces in Chinese restaurants, for a whole variety of … Continue reading »
You know how some songs just get stuck in your head, and you can’t get it out till you’ve listened to it, on repeat, and got it out of your system? This recipe is just like that. It got stuck in my head once a few years ago, then I forgot about it. The last … Continue reading »
Once in awhile you come across a recipe that blows your socks off, and it’s got parts that fit together like a well-oiled automobile – all bells and whistles and roars like a dream. More often, you have recipes that are thrown together, and it’s like a bicycle ride through the greenest meadows on the … Continue reading »
Let’s cut to the chase here, I know you’re no fool. Everybody loves stew. And I mean everybody. A good stew is the culinary equivalent of the underdog kick-ass. In recent years though, since the blogging world exploded, stews have taken a more comfortable identity. Like Mark Zuckerberg post-Facebook. They are more readily made and … Continue reading »
…. Don’t always follow recipes. Just like good company don’t always follow the rules. I must be some sort of klutz when it comes to watching movies, because it seems like I’m always asking the sort of obvious questions that are deserving of a prank. While watching Narnia, Dawn of the Voyage Treader, I asked … Continue reading »
Almost a year ago to this month I turned vegetarian for about 5 months. The conscious choice only ended shortly after I touched down in Germany for a holiday and decided then that there really was no way I could eat saurkraut for a good five days. Not those five days. Turning pesce-vegetarian, then vegetarian … Continue reading »
If a dish could be said to be a sum greater than its parts, then this dish would be this that. This dish is in no way similar to 101 Cookbook’s New Year Noodle Soup Recipe, other than the fact that that was the recipe I was reading, that prompted me to make this dish, … Continue reading »
I can never seem to stop talking about meatballs. Or eating it. Recently, I’ve come to think that meatballs could be the answers to the world’s problems (if the problem weren’t meat itself). There can be no meatballs that nobody likes. I am a fanatic of Swedish meatballs, and a potential fan of Abondigas (Spain … Continue reading »
On a recent trip to Shanghai, I was bowled over by the food (that goes without saying). But physical aspects aside, a theoretical look at how Chinese food fused its past and present. The East – West influence / trend notwithstanding, I mused over two particular noodle dishes I had over the course of a … Continue reading »
If I have never been more proud to take a shortcut in cooking, then this moment is it. These garlic and herb sausages were like bacon in any dish – an instant perk-upper, an instant hit of the most addictive drug, the fastest get-me-to-high I know in food that involves sausages. They were random store-bought … Continue reading »
