Sticky Chicken Pho

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As a Vietnamese, I could eat a bowl of pho at breakfast, lunch and dinner. There is something so nourishing about about a steaming bowl of slippery noodles, fragrant with fresh herbs and laced with spicy chillies for that much needed kick.

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Hot & Sour Soup with Chicken & Mushrooms

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This year, Chinese New Year is celebrated on 8 February 2016 to mark the Year of the Monkey. The equivalent Vietnamese celebration is called Tet, one of the most important events in my family’s calendar. As a child, my mother went to great lengths each year to prepare a feast which could feed our entire neighbourhood. The menu always featured a sticky rice cake filled with mung beans and pork, a turnip cake, endless

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Sticky Chicken with Malaysian Salad

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I know all too well that planning meals ahead of time, doing the grocery shopping in bulk, and even cooking in advance, are the easiest paths to a stress-free suppertime, but being organised often takes time and time is a scarce commodity when there is a toddler and newborn in the equation. And so I often find myself at the supermarket without a clue as to what to cook for dinner, except that

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Crispy Chicken Wings with Fish Sauce

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My mother used to cook a lot with chicken wings when I was younger. I’m not sure if it was just because they were cheap, or if she merely enjoyed cooking them. I certainly enjoyed eating them. She would sometimes make soups and broths using just chicken wings, but often she would marinate them in lemongrass, chilli and garlic before grilling them until they were bronzed and crispy. Just how I would like

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Chicken Pho

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A fragrant and soul-soothing beef pho is often what I crave when only a steaming bowl of noodle soup will do. But when time is sparse and I don’t have 3 hours to potter about in the kitchen, a chicken pho is a rather wonderful alternative.

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General Tso’s Chicken

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There’s Chinese food, and there’s American-Chinese food. I wasn’t even aware of the latter until we were posted in Chicago for a few years where lunch with colleagues was often at P.F. Chang’s or Big Bowl, two popular Chinese restaurant chains in the US. There, the menu often featured the likes of Sweet & Sour Chicken, Honey-Glazed Chicken, and Mongolian Beef; Chinese food which is rarely eaten by the Chinese themselves but which

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Chicken Liver Pâté with Green Peppercorns

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As someone who squirms at the thought of eating livers or offal of any kind, I happen to love pâté. Perhaps because it is a crucial component of a Vietnamese Banh Mi, a staple in my childhood diet, that I have long-acquired a taste for this velvety spread. A Vietnamese pâté is one of many culinary inheritances from the French colonial occupation, and the Vietnamese like theirs with a bit of texture and

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Chicken Dumpling Soup

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A little while back, I had posted quite a few reviews on recipes from Rachel Khoo’s delightful French cookbook, The Little Paris Kitchen. For a short time, it looked like I was cooking my way through the book, and indeed I was – just a lot of the recipes haven’t made it to my blog for various reasons. Having been distracted by some events in recent months, I’m hoping to do a little

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Cardamom-Scented Chicken Curry and Lentil Dhal

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The weather has been blisteringly hot in Zurich lately, which should be a welcome change given the torrential rain which we’ve had in the preceeding months. But after a few days of soaking up the sun and several impromptu lakeside evening picnics, the lack of air-conditioning has become quite evident and I find myself quietly (and guiltily) yearning for the cooler weather to return. This is especially since I have discovered that our

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Chicken Curry Puffs

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A visit to most Chinese restaurants will reveal curry puffs on the appetiser menu and I am always a sucker for anything wrapped in pastry. I could sometimes quite happily forego the main dish and just sit down to a huge serving of curry puffs, but afraid of any negative reaction this could elicit in public, I’ve never quite gone that far. So making curry puffs at home, and eating them by the

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Coq au Vin Skewers

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It was never really my intention to cook my way through Rachel Khoo’s The Little Paris Kitchen, but so rarely has a cookbook resonated with me so much that I have found myself trying a new recipe from this book every few days since I first purchased it. If only I had this level of enthusiasm for all of my cookbooks! With the weather warming up recently in Zurich, I was curious to

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Thai Sticky Chicken

thai sticky chicken 4

This is another fabulous recipe from Rachel Allen’s Home Cooking. In fact, this was the first recipe I tried from this book. I love marinated and grilled chicken and am always on the lookout for new recipes, though I think my mum makes the best version which I have tried endlessly to recreate and which comes close but, of course, it can’t quite compare. Like most Vietnamese mothers, mine works from taste memory

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Chicken Curry Soup

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One of my all-time favourite Vietnamese dishes is chicken curry with sweet potato. My mum makes this dish using a whole chicken which is first marinated in a special mixture of Vietnamese curry powder and other seasoning, and then slowly simmered on the stove with an array of aromatics until the chicken is tender and almost falls from the bone. Towards the end, she adds potatoes and/or sweet potatoes which has been deep-fried

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Chicken Noodle Stir-Fry

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I find it rather comical that I often look to non-Asian chefs for inspiration on Asian dishes. Take Bill Granger, for example. Most of his savoury recipes are Asian-influenced and, whilst they may not correspond exactly to what is served in Chinatown, they always taste fabulous. In fact, he has a way of scaling down and simplifying recipes so that the dish still reminds you of the traditional version, but it employs the

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Gado-gado

Gado-gado

After seeing the mouth-watering photos of this dish made by Carrie from thePatternedPlate, as well as reading other rave reviews about this yet-another Yotam Ottolenghi recipe, I couldn’t wait to try this dish. Gado-gado is essentially a salad dressed with a satay sauce. As far as satay sauces go, this is perhaps the most complex recipe I have ever come across! There are quite a lot of steps involved, not to mention quite a

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Braised Chicken with Mushrooms, Potatoes & Thyme

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When hubby is on his own, he tends to cook really simple food like pasta. Just pasta. Oh and maybe a grating of parmesan cheese if there happens to be some in the fridge. Or he might just boil potatoes. Or he goes all out and raids my cookbook collection to produce something really elaborate and exquisite, and will then cheekily send me a photo to show me what I’m missing out on.

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Thai Chicken Noodle Soup

This dish was inspired by Nigella Lawson’s Thai Chicken Noodle Soup from her most recent book, Kitchen. To be honest, I was rather skeptical of this recipe when I first saw it. I’m not sure how the Thai would feel about having this dish ascribed to their region as I suppose it is more “Thai flavoured” than authentically Thai. Nigella makes the same faux pas with a Vietnamese soup in Kitchen but I’ll

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Roast Chicken with Bacon & Chive Waffles

Roast Chicken with Bacon & Chive Waffles

I think it’s hard to improve on a simple roast chicken, but the moment I tried it Thomas Keller’s way, I think it will be hard to prepare a roast chicken any other way! Earlier this year, my husband and I spent 4 amazing days in Las Vegas. As with any trip to a new city, I always research the food and restaurants in the area beforehand, planning most of our meals long

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