All posts filed under: Sauces

Char Siu - Chinese Style BBQ Pork recipe

Roasted Chinese Style Pork Filet served with Ginger Spring Onion Sauce

Exactly one week today will be Chinese New Year day. If you are planning to host a big new year party, I hope you are nearly ready with all the ideas that I have prepared you since the last couple of weeks (on the blog, my facebook page and Instagram). But I am not stopping with my Chinese food theme yet, today I have another recipe for you. This roasted pork recipe is one of my childhood favourites, it is known as Char Siu 叉燒 in Cantonese. The original cooking method is barbecue but I roasted mine instead (maybe I will try barbecue it in the summer with our outdoor grill) since I find the top grill of my oven is not the best and I want the pork to cook evenly inside the oven. The filet came out nicely charred on the outside and tender and juicy on the inside, because of the long marinating time, the flavour has developed deep into the meat. No wonder it is one of the most popular dishes …

Braised Aubergine Ramen in Spicy Blackbean Sauce recipe

Braised Aubergine Ramen in Spicy Black Bean Sauce

I have the most vivid memory of my mother making this black bean sauce, she would mash the fermented black bean with the end of the knife handle together with crushed garlic, she would work on it patiently until it was well mashed and combined. After that, she added soy sauce, sugar, sesame oil and mix it into a thick glossy paste. The aroma of the umami black bean and the strong pungent garlic filled our tiny kitchen. I have no idea why I remember so well with her making this particular sauce since I had learned so many other homemade sauces from her. But whatever reason it might be, it remains one of my favourite sauces to make if I crave for a taste of home as it will always remind me of this picture, in which my beloved mother and I stood in our kitchen together, making dinner for the whole family. When I was planning this week’s recipe, I wanted to make something Chinese, not because I was homesick (yes I do miss …

Miso Tahini Dressing recipe and Styling Project

Miso Tahini Dressing and My Food Styling Projects

Happy New Year my dear readers!! Hopefully this year will be an exciting one for everyone! It will certainly be one for me! I have been so eager to tell you about the food styling project I worked on for the last couples of months, until now, I can finally show you what I have done and what I have achieved so far! This styling project was for an advertising campaign of a well known Japanese food company – Ajinomoto, who specialises in frozen ready made Japanese food products, seasoning and Asian cooking sauces. So far I was involved in two of their projects entailed recipes writing and food styling using their products, in this case a selection of their frozen gyoza. The first one was a video project in which I created a few recipes for their campaign – a salad dressing recipe (which features here) and a selection of dipping sauces for their gyoza. Then I was responsible to style the scenes and demonstrate the recipes in videos. There are three videos in …

Tamari Peanut Tofu with Courgette Ribbons recipe

Crispy Tamari Peanut Tofu served with Courgette Ribbons

I know tofu is not everyone’s cup of tea, some insist that it is bland and flavourless, but if you cook it right, tofu is wonderfully delicious and pack full of protein.  The key is to pair it with a sharp and well-seasoned sauce/dressing and it will absorb all the flavours like a sponge.  This recipe here calls for firm tofu and my favourite way to cook it is to dust it first with seasoned corn starch or potato starch, then pan-fry it until crispy and golden brown, follows by coating them generously with the silky and flavourful Tamari Peanut sauce just before serving.  The second you sink your teeth into a piece of these luscious jewels, you will change your mind about tofu forever. Ingredients: Serves 2 200g Organic Non-GMO firm tofu 3/4 – 1 cup Potato starch (or corn Starch) 1-2 tsp. garlic powder 1 medium courgette Sesame seeds (for garnish) Vegetable oil for frying For the peanut sauce: 2 tbsp. pure peanut butter 1 tbsp. tamari or regular soy sauce (if gluten …

chicken karaage served with Sriracha Mayo recipe

Chicken Karaage served with Sriracha Mayo

This Japanese style fried chicken dish has been one of my favourites for many years, the perfect karaage is crispy on the outside and tender, juicy and full of flavour on the inside. The important step is to marinate the meat for at least an hour or even overnight, which ensures that the meat soaks up all the lovely flavours; and it will take on a nice golden colour when fried. Before frying, the meat should be at room temperature so that it won’t cool down the oil while placing in, in another word, the meat will be cooked quicker instead of sitting in the oil longer to wait for the temperature to raise up again, which also means crispier! The size of the meat matters, the smaller the cut, the faster they cook. I find the perfect size is a ‘2-bites’ size, which mean a piece that can be eaten in two bites. Chicken thigh is commonly used for Karaage, but I use breast here and it is equally juicy and finger licking! Note: I didn’t …

baba-ganoush recipe

Baba Ganoush with Pink Peppercorns

I didn’t intend to be absent from the blog for so long, I had planned for a mere three weeks break but it turned out to be an ongoing journey of self- (re)discovery, and somehow I didn’t want it to stop. During the break, I returned to my drawing board, literally, and my sketch book, doing sketches of all kinds; things that surround me, people who passing by, or even just ideas in my head. And I realised that I have forgotten how much I enjoyed drawing when I was growing up. I also spent a lot of the time reading novels and writing short stories, and I met some amazing people through a fiction writing class. I hope I can share some of the stories with you soon. I haven’t stopped cooking though, as you know if you are following my Instagram account, and can’t wait to share the recipes that I have created during the break. All in all, it has been a relax and inspiring time for me and I am glad that I had made this decision. …

Stewed Plums with Maple Syrup and Cinnamon recipe

Brown Butter Maple Stewed Plums with Cinnamon – plus a note on a short autumn break

I spent the last summer day slicing up the soon-to-be last-season plums and sautéed them in brown butter, cinnamon and maple syrup. Although it is sad to know that summer finally came to an end, but this silky, sweet and sour stewed plums has left me the most beautiful memory of our glorious summer. When I finished making this somewhat comforting and warm dish, I felt like I have done my part to conclude the past summer with the most appropriate mix of flavours. The wonderful thing about this recipe is it calls for only a handful of ingredients and it takes only a little time to make. This recipe is an adaptation of Martha Stewart’s stewed plums recipe, I replaced cardamon with cinnamon as that’s what I had at home. The first time I whipped it up quite quickly as a compliment to a rich, moist chocolate cake that we brought to a friend’s at tea time the other day, and it was hit. The soft tarty plums celebrates brilliantly the intense flavour of the bitter sweet chocolate cake, …

Braised Chicken Meatballs and Fennel with Miso Gochujang recipe

Chicken Meatballs and Fennel Braised in Miso Gochujang

These chicken meatballs are tender on the inside but firm and springy on the outside, if you care enough to ground your own meat, it tastes so much better than the ready-minced supermarket type, a little effort goes a long way. For the sauce, since I want something rich and spicy, I use a mixture of my favorite pantry staples: miso paste and Gochujang (Korean chili paste), this combination delivers a sharp umami taste with a spicy kick which works wonderfully well with the meatballs. In fact the sauce itself is quite flavoursome, so it becomes amazingly versatile, it makes wonder to all food wherever it is added (I literately use it on everything: salad, stew, marinade, stir fry, even just drizzle it on rice and noodles!) and it only takes a few minutes to whip up. My ‘go to sauce’ when I crave for something hearty and spicy, especially in cool autumn days. Fennel is one of my favorite vegetables and it adapts well with various flavours without losing its own. Once cooked, its licorice taste became subtle …

Grilled shrimps, figs and summer squash salad recipe

Grilled Prawn, Fig and Summer Squash Salad in Harrisa Yogurt Dressing

I love the feeling of my teeth sink into a cold, plump fig from the fridge every late summer morning, the chill does a better job of waking me up than my strong Oolong tea. Beside that I feel especially nurtured eating them first thing in the morning, nothing too overwhelming for the empty stomach, just a hint of sweetness with the most delicate texture, and most importantly, it is packed with nutrients and a good source of fibre. I also love to add a few slices in my yogurt with honey and toasted coconut, or on my crispy toast with a spread of salty goat cheese and a drizzle of honey; bake them in buttery puff pastry with berries jam, or lay them on top of cake batter, bake until they turn dark burgundy and bursting with heavenly sweetness. I especially fond of adding them to salad, with torn mozzarella cheese and dry-cured ham, or with crumbled goat cheese and peppery rocket. So here it is for today, a humble experiment turns into a wonderful salad recipe. The fig provides a subtle sweetness for …

Beef and Mango Summer Rolls with Coriander Dipping Sauce recipe

Beef and Mango Summer Rolls served with Coriander Dipping Sauce

It is late summer, the sun is hanging low and casting long shadows. It is the most beautiful period of summer, I love the colour of the sunlight which seems somewhat richer, deeper, it makes everything looks more mature, like a person reaches his golden age. It is the time of harvesting, a sense of gathering and fulfillment. It is also the time to bottle up jam, marmalade; bake pies and pickle the lovely summer produce. I was lucky to have given some bottles of jam and confiture which were homemade by my friend’s aunt in a small french village, so I have spared myself the time of making any this year. And I want to enjoy this brilliant time of the year, so some days I will try not to spend too much time in the kitchen. Hence today’s recipe, minimum cooking but with big flavour. Summer roll is one of the most versatile foods I know, and one of my favorites as well. It is refreshing, delicious and easy to make. One can fill the rice paper with vegetables, shell fish (the most common one), …