A Food and Travel Blog about cooking, restaurants reviews, and my favourite places in other cities
My second savory recipe, Kung Pao Chicken, turns out amazing – thanks to Kung Pao Chicken sauce from Lee Kum Kee. The dish overall is simple, and it uses simple ingredients that can be found easily at supermarkets or at home. If you are looking for a quick and restaurant-quality dinner, this is where you should be looking.
Continue reading “[RECIPE] Kung Pao Chicken (宮保雞丁)”
A few weeks ago, I got a chance to attend a private dining event, hosted by Crab Hut and Missing Chopsticks. The menu is designed by Chef Edward Cheng, featuring both Golden Crab Roe from Crab Hut and signature XO Sauce from Missing Chopsticks. The dishes are presented in an Asian fusion style, and it is surprising to see some unique combinations happening on the plate.
Continue reading “Crab Hut x Missing Chopsticks”
I made a simple Taro Purée with my leftover taro and ube (purple yam). This recipe uses only four simple ingredients, and it will transform into 4 different shades of purple colored Taro Purée. There is no food coloring or preservatives, with minimal sugar. This pairs well with toast, or even milk and yogurt.
Continue reading “[RECIPE] Ombré Taro Purée”
Instead of the snow skin mooncakes that I used to make, I decided to challenge myself and bake some Taro Mochi Swirl Mooncakes (芋頭麻糬酥). Unlike the traditional mooncakes, it has a thousand layers, with a flaky shell. It may sound complicated, but I found the process quite fun and enjoyable.
Continue reading “[RECIPE] Taro Mochi Swirl Mooncakes (芋頭麻糬酥)”
We finally purchased an instant pot a few weeks ago, and I am excited to try making different dishes with it. I noticed that there are many recipes featuring western dishes online, but less on asian dishes. I decided to make a Hong Kong classic, Red Curry Beef Brisket (紅咖哩炆牛腩). In less than one hour， you can also get a pot of tender, juicy, flavorful beef brisket.
Continue reading “[RECIPE] Red Curry Beef Brisket with Instant Pot”