This is a really fun and simple recipe for kids and adults alike! Goes well as a topping for fish, scallops or as a jam for your toast! Make it in advance and keep it in the fridge to use when needed.
Was introduced to this dish in Singapore where they used the oil from frying up steaks to make fried rice. Haven’t manage to come across this elsewhere so decided to make my own version. Be warned! It is a guilty treat!
I love sweet and sour pork! It is hands down my favourite Chinese dish, when it’s done right. Unfortunately, most of the time, the pork is too tough and the sauce is too sweet. This is my take on it, with the pork guaranteed to crunch and the sauce / salsa a nice balance of sweet and sour.
This came from wanting to do something ‘thai style’ with pork chops but with something different so that its not something you will get at a Thai restaurant. The mash and the dust are interesting components which will impress and the taste packs a punch!
This was inspired by one of my fav chinese ‘zu char’ (casual chinese restaurant dining) dishes – coffee pork ribs. But with a spin using western cooking technique to make it slightly healthier. Lose the fats, not the taste!
3 types of Japanese soya based sauces, 2 cuts of pork (shoulder and mined) and 1 type of noodles. This is my recipe for Japanese noodles, transforming the cheap, oft over looked cuts of pork into delightful mouthfuls with lots of love and patience. The combination of the 3 sauces gives the soup a rich, complex taste that’s simply satisfying.
This is my spin on buffalo wings, inspired by a David Adjey recipe on ‘The Opener’ showing on the Asian Food Channel. I used a Miso Mustard Orange glaze, which seems to scream Tokyo with its funky fusion cuisine. Pretty fast to whip out and one of the tastiest recipes I have. Its kid friendly too, as endorsed by my friend’s 3 year old. :)