All posts filed under: Snacks

Courgette Halloumi Waffles

Published by Lydia Wong

I always make sure I have Halloumi in the fridge, grilled or pan-fried brings out the best flavour of this cheese; I love its curious squeaky texture and its beautiful golden brown colour when fried, that’s why it is my favourite cheese of all time! And it makes a wonderful meat substitute for those who wants to cut down on their meat consumption. Apart from frying them as it is, I love to grate them and add them into a mixture of grated vegetable, egg and chickpea flour to make fritters or pancakes (it is a dish that is on our weekly meal plan rotation). My favourite veggie mix are courgette and potato, I used to fry the mixture like fritters, but since I was given a waffle maker last Christmas, plus it does make the cooking process a lot easier, I have been making them as waffles ever since! But you can definitely just fry them in a frying pan like pancakes or fritters, it will be just as tasty! Notes: 1. I like these …

Sweet Potato Onigirazu – with Sriracha Mayo or Kimchi

Published by Lydia Wong

Onigirazu is a popular snack, originally from Japan, but has gained quite a reputation in the western world as well; a ‘rice sandwich’ with various fillings, wrapped in nori seaweed. It is actually quite easy to make (and great fun to make with your kids too), it can be filled with all sorts of fillings, whatever you have in hand or if you are adventurous, create your own filling to make a special lunch or snack for your loved ones. I often make them as a light meal when we go on a trip, usually one and a half Onigirazu for each person, it will keep you satisfied for quite a while, and the bonus is: no messy fingers when eating it, it really makes great portable, on the go meal! The star ingredient here is the baked sweet potato, the additional breadcrumb coating gives the potato a slight crispy texture, it makes a lovely contrast to the pillowy rice. I also opt for a mixture of brown rice and white sushi rice as it …

Veggie Quick-Fried Noodles Street Hawker Style recipe

Quick-fried Noodles with King Oyster Mushroom and Spinach – Street Food Style

Published by Lydia Wong

Sometimes I have massive craving for fried noodles, the one that I could get from street vendors back in Macau. I remember we often had a plate of smoky, straight-out-of the wok, burn-your-tongue-hot delicious noodles after movies or a night out. The sound of the blazing fire tuned in with the noises of the metal spatula clanged with the iron wok, the scene of the cook skilfully tossing the noodles with the wok like a circus performer, the relaxing atmosphere and the delicious smell that surrounded us on the street, the taste of my favourite noodles; all these beautiful segments of my childhood memory often reappear vividly whenever I crave for this noodle. So when the craving strikes, I make my own street food hawker style noodles! The key to achieve the similar smoky taste to the street food one is to use a very hot wok, best will be a well seasoned iron one, but since I don’t have one, I use a non-stick wok instead. But still, cooking it on high heat is …

Sweet Potato Fries with Thai Mango Curry Dip recipe

Baked Sweet Potato Fries with Thai Mango Curry Dip

Published by Lydia Wong

Sorry for being absent for the last two weeks. I was busy working on a photoshoot for Ajinomoto Germany’s new marketing campaign. The photoshoot took place exactly a week ago but there were much preparation leading up to the actual shoot. A lot of hard work but it was so much fun at the same time. I can’t wait to tell you more and show you some pictures (I have been showing few on my Instagram account). Anyway, there are still follow-up work to do but I am delighted to be able to write up a simple yet absolutely delicious recipe with you this week. This Thai mango curry dip was one of the recipes which I created for the latest Ajinomoto’s campaign. This sauce/dip is so versatile, you can use it for many different dishes: sweet potato fries (like this recipe here), grilled chicken or prawn skewers, spring rolls or gyoza which I have done for the photoshoot. It consists of only 5 ingredients, so easy to make, it is rich, spicy, umami. Try …

Mung Bean Pancakes with Spring Vegetables

Published by Lydia Wong

This spring vegetable pancake is inspired by one of my favourite Korean dishes – Bindaetteok, which is usually made with pork and kimchi. I used to eat Bindaetteok a lot when I lived in London, with my Korean friends in my favourite Korean restaurant on Tottenham Court Road. A bottle of Shoju (Korean version of Sake) and an endless supply of Bindartteok, together with a bowl of hot kimchi tofu stew, it was one of the most enjoyable times in my student life. I forgot how much I love this type of pancake until I had it again on Chinese New Year evening, my family and I went to a Korean restaurant in the neighbourhood and they offered pancakes to us as a complimentary snack for our drinks. The girl who served us said that no Korean will be drinking without these pancakes on the side. We were of course happy to accept her offer and those pancakes were delicious. I have been thinking of making these pancakes at home for a while, and finally, …

Brazilian Cheese Bread – Pão de Queijo

Published by Lydia Wong

These Brazilian cheese bread are crispy on the outside, cheesy and gooey on the inside, almost elastic, such texture reminds me a little of Mochi (a type of Japanese rice cake which is made with glutinous rice flour), one of my childhood favourites. Technically, they are not really ‘bread’ as it requires neither yeast, nor proofing which normally a must for bread making. The recipe calls for just a handful of ingredients and it takes about half an hour to three quarters of an hour to make. These little fluff balls are light as feather, freckled with golden brown spots from the cheese, are best served warm straight from the oven. Slather a couple of them generously with velvety butter and a pinch of flaky sea salt, that’s exactly the way I like to eat them! Alongside with a cup of warm matcha latte and a good book (or a Netflix series!) would be a real treat for me. I imagine it will be absolutely delicious if served with a hearty soup or stew where …

Baba Ganoush with Pink Peppercorns

Published by Lydia Wong

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. …

Beef and Mango Summer Rolls with Coriander Dipping Sauce recipe

Beef and Mango Summer Rolls served with Coriander Dipping Sauce

Published by Lydia Wong

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), …

Kimchi Frittata

Published by Lydia Wong

One of the best things about making frittata is you can literally clear out your fridge at the same time: use up the bits and pieces of left over meat, cheese, herbs and vegetables which are somehow hidden in the bottom of the crisper drawer. It is incredibly easy and fast to make, you can make plenty for the next day’s lunch box as well. Add a nice green salad or salsa, and you are good to go. This frittata here is between an Italian frittata and a Spanish tortilla with an unusual Asian twist: Kimchi! It gives the dish some heat and a slight umami flavour. If you love kimchi, it will be something you will make again and again. I love the potato addition as it give the dish a really nice texture. I prefer new potatoes, as they are crisp and remain a bite after cooked. In this recipe, they are thinly (relatively) cut and pan-fried without parboiled beforehand. As for the vegetables, use any you have in hand or buy any type you prefer. I use …

Sweet Potato Tempura served with Sriracha Mayo

Published by Lydia Wong

Since sweet potatoes are in season and sold in copious amount in the market lately, I couldn’t help myself and have bought couple of kilos home. For days, I have been cooking them in soups, curries; baked them as fries, smashed them with mango chutney as a side, you name it! And when I saw that last one sat on the kitchen counter for sometimes, I was’t entirely sure what I should do with it anymore. I felt, for a very short moment, that I was afraid to serve yet another sweet potato dish on our dinning table that evening. But the feeling of guilt has quickly diminished as I remembered there was one sweet potato dish I adored as a child, I shouldn’t call it a ‘dish’ because it was actually a snack, a street snack that I grew up with and I very much like to eat it again, now, in Berlin! Macau was once famous for its street food and roadside restaurants. There were many different street food stalls scattered all over the city, selling food ranging from dim sum, wok fried …