All posts filed under: Snacks

Sweet Potato Fries with Thai Mango Curry Dip recipe

Baked Sweet Potato Fries with Thai Mango Curry Dip

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 recipe

Mung Bean Pancakes with Spring Vegetables

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 recipe

Brazilian Cheese Bread – Pão de Queijo

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 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 …