All posts filed under: Snacks

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. …

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), …

kimchi frittata recipe

Kimchi Frittata

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 recipe

Sweet Potato Tempura served with Sriracha Mayo

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 …

sweet potato and chorizo croquette recipe

Sweet Potato and Chorizo Croquettes (repost)

School summer holiday started means I will spend a lot of time with my daughter in the next days. We have already talked about our plan for the holiday: playing, baking, doing art and craft, visiting museums, playground etc. It is wonderful to be able to spend time with her, but it also means that I have less time to organise my own plans, writing and updating the blog is a challenge. Although I have to admit that I haven’t been very good at keeping my writing practice as of late, and somehow to find writing or even recipe ideas seem to be difficult. I didn’t know why until I read this essay ‘when writing slips away‘ by Nicole Gulotta at Eat this Poem (one of my favorite blogs). It was beautifully written and described exactly what I am going through right now, this is it, because I stopped paying attention! So the other day, I sat myself down in front of the computer, instead of setting up a new page for blog post, I went through all the …

gluten free spicy mushroom avo toastie recipe

Chili (Gochujang) Mushroom and Avocado Toastie

I love this unusual combination of spicy chili mushroom and creamy avocado on toast recipe I created for Kitchenbowl, and now you can get the step by step photo recipe here! Just in case you would like to have a written version of this recipe, here is the list of ingredients and method you need to make this easy and delicious toastie. Note: you will only need about 1-2 teaspoons of the yummy chili sauce for this sandwich. The left over sauce can be used with nearly anything, for example: spread it on grilled meat, fish, stir-fry vegetables, rice and noodles etc. Enjoy and have a lovely Easter Holiday! Ingredients: (serves 2) For the chili sauce: (with left over sauce, keep in fridge) 1tbsp. Gochujang – Korean chili paste 1 tbsp. Miso paste 2 tbsp. Toasted sesame oil 1 tbsp. Tamari or soy sauce 1 pinch of sugar 1/2 clove of garlic, minced For the toastie: 1 Ripe avocado A dash of Lemon Juice 150g Oyster mushroom, brush cleaned and roughly sliced 4 slices of Gluten-Free …

Korean glass noodles -jap chae recipe

Korean Glass Noodles (Jap Chae)

This lovely Korean glass noodles (Jap Chae) recipe is one of my family’s favorites! The reason I love this dish is because it is not only delicious and popular among young and old, but also it is very versatile, you can put any vegetables you like in it (a great way to use up any vegetables in your fridge!), you can also add meat, seafood, or just leave it vegetarian. The glass noodles are made with sweet potato starch, so it is naturally gluten free! You can serve it warm or at room temperature, so it makes great party food! I make this often for potluck parties, or picnics in the summer. It is also great lunch box filler, if you like a bit of crunch, just add a few freshly cut cucumber or bell pepper sticks on the side and you are ready to go! Note: although it seems quite a list below for the ingredients, but they are mostly seasoning that you probably have in your kitchen cupboard already. And I found it easier …

millet patties recipe

Millet Patties with Spinach, Broccoli and Feta Cheese

After a week of soup cooking, I am ready to try out different recipe again! This week, I am sharing this millet patties recipe with you and I hope you like it! Since I have cooked a big batch of millet last week (for the soups) and I had plenty of left over in the fridge which need to be used up. So I decided to try making patties with them (as I always wanted to make something different with millet other than just use it as a side dish). I love millet as it is a very versatile ingredient, it is also a good source of nutrients and fibre. It takes very little time to cook, I sometimes make ‘fried rice’ with millet instead of rice and it is definitely a popular dish in my family! Millet can be add to salad or soup to make a more substantial meal. These millet patties are delicious and absolutely a healthy addition to your recipe collection. Just a few notes for this recipe here: you can basically use …

gluten free ginger bread man recipe

Double Christmas Cookies Recipes – Cinnamon Ginger Bread Man and Three Ingredients Almond Biscuits

My family and I are off to Frankfurt for Christmas tomorrow, so I just quickly post 2 cookies recipes that can be made totally last minute, they make great edible present as well! I hope you enjoy them and see you here again after Christmas! Wish you all a very merry Christmas! Gluten Free Cinnamon Ginger Bread Man Adapted from Cinnamon Christmas Cookies by Emiko Davies (note: the recipe from Emiko Davies calls for regular flour but I make it gluten free. I didn’t make the icing since the biscuits are quite sweet already.) Ingredients: (makes about 2 dozen) 150g brown rice flour (plus more for rolling) 100g Tapioca starch 1/4 tsp. Xanthan gum 100g Muscovado sugar (or regular brown sugar) 1 tbsp. cinnamon 1 egg plus 1 egg yolk, lightly beaten 125g cold butter, cubed In a large mixing bowl, combine the flours, sugar and cinnamon. Add the cold cubed butter and use your hand, incorporate the flour with the butter until you get a mixture resembles breadcrumbs (or you can use a food processor). Make …