I made Chicken with Cashews that I got from a Cantonese cookbook on Monday night. I loved the simplicity of the flavors and how great they work together.
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Last night’s dinner was a double feature of ceviche… well not really. For dinner, I made a Mexican based ceviche and a Ají Amarillo based tiradito! It was delicious, fresh and slightly spicy.
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So last night I made Wild Mushroom Risotto with scarmoza (smoked mozzarella). It tastes just as marvelous as it sounds.
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Apparently Pescado Rodrigo is a standard mexican preparation of fish, especially in Mexico City (or so I’ve read). This is what I got from my research, but since I have never been to Mexico City, I cannot confirm. I, obviously, took this off a Mexican cookbook. The recipe suggested serving it with corn tortillas. Since […]
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I have not stopped cooking on a daily basis, but not able to take good photos all the time. It is either time constraint or composition constraint. Today’s photo is of one of my favorite noodles that is easy to get here in Melbourne: Singapore Noodles. This version feels like it lacks something, and because […]
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I have posted here the Classic Dan Dan Noodles (slight deviation because I didn’t know I had not bought the correct Chinese preserved vegetable). It was delicious, but the sauce was a bit too runny. After I found my cookbooks, I saw that in Fuschia Dunlop’s Every Grain of Rice, there was also another version […]
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For tonight’s dinner, I cooked Blue Eye in Saffron sauce with lemon-dill rice. Not the best photo, as I think Dean, who dished the plate, overdid the fish on top of the rice. Two pieces of the fish was just too much/high. Other than that, the food was great and the photo came out ok. […]
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I took this recipe out of a book about “100 easy to cook” Korean recipes. It’s not that it’s hard to cook, but… Bibimbap is comprised of way too many small individual parts to make it feasible for weeknight dinners. I think this is why I had never cooked it before. And then there was […]
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The proposal was to make the Korean rice rolls to have as a snack. They will not last very long. There was a mismatch between what the recipe said that was the amount of rice required (2 1/2 cups of cooked rice) and the amount the package said 1 cup of raw rice would make […]
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So tonight, my husband and I made homemade pasta. He mixed the dough even though it would be customary, since I have Italian ancestry, for me to do it. We made the fresh egg pasta that is used to make cappelletti (family tradition for Christmas) and tortellini. I opened up the dough and cut it. […]
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Taken from the book Plenty (see reference at the end of the page). It turned out delicious: such a delicate yet vivid flavor. I would recommend to anyone who likes eggplants and has no problems with dairy. Recipe from: Ottolenghi, Yotam. Plenty. San Francisco, CA: Chronicle Books LLC., 2010
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