A delicious and simple recipe for a Chinese-restaurant classic which you can make at home. One thing I miss about living in Australia is being able to visit the local Chinatown, whether it be for a traditional Dim Sum breakfast, a browse through the colourful aisles of the Vietnamese grocer, or a visit to the Chinese bakery for their light and fluffy cakes. Something I deeply miss are the restaurants where you can buy one of
Growing up in Australia, I ate my fair share of meat pies, especially as the daughter of a baker. Pepper steak pies were my favourite, with a layer of mushy peas under the puff pastry lid, and always a big dollop of tomato sauce (ketchup) on top. On other days, chicken and vegetable pies, which my mother made using shredded rotisserie chicken in a classic white sauce, would be my after-school snack of choice. And
There used to be a Wagamama’s restaurant in Zurich which we really enjoyed visiting, often to satisfy my cravings for ramen, but mostly because they had a great kids’ menu and a little play area for the children. It was one of the few places in Zurich where we could go and enjoy our meal without the fear of our noisy children disturbing everyone (because everyone else had also brought along their own
There comes a time during the week when I find myself with lots of bits of vegetables in the fridge, none which can be used on their own to make any meaningful meal, but it would be a shame and a waste to otherwise throw them away. Oddly enough, this fridge raid often occurs on a Monday evening, the night when I try to empty the fridge in readiness for my weekly trip to
Following on from my previous post where I shared my recipe for Chinese Turnip Cake, it seemed only fitting to also include my recipe for Chinese Tea Eggs. If you are planning a Chinese New Year lunch or dinner, or any Chinese-inspired feast, these Chinese Tea Eggs are great to include in the menu, not least because they can be made well ahead of time.
With Chinese New Year around the corner (on 28 January this year), I’m already thinking ahead to our lunch menu. Last year, we celebrated the event with some good friends at home, and my mum would have been proud of the spread which I created. The menu included spring rolls (which Americans call “egg rolls”), fried rice, Chinese tea eggs, as well as these Chinese Turnip Cakes, or Daikon Radish Cake. The latter is
Recently in the kitchen, I have been busy rustling up various Vietnamese dishes, including one of my favourite soups called Bun Rieu – a pork broth flavoured with crab and tomatoes, and served with vermicelli noodles and a pile of aromatic herbs. I love to make a big pot of this soup so that we can eat it over several days, even if the sun is sweltering outside and we sweat uncomfortably while enjoying the
You don’t have to be a vegetarian to love tofu. In fact, I think I like it more than meat … Salt & Pepper Tofu is one of my favourite dishes ever, especially when it is fresh and piping hot. At other times, you will often find me adding tofu to most Asian soups and stir-fries. Recently, I started experimenting with recipes for steamed tofu and I love how it can be such a simple,
My latest contribution to Discovery, the in-flight magazine for Cathay Pacific, is currently out now on all Cathay Pacific and Cathay Dragon flights. This month’s foodie feature is the classic Vietnamese dish called bun cha, consisting of grilled pork meatballs served with an abundance of fresh herbs on a bed of vermicelli noodles. A Vietnamese dipping sauce, called nouc cham, is essential to this dish to dress the noodles and to add a
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
I wish I could be more comfortable eating ribs in public but, the reality is, I enjoy eating them more in the comfort and privacy of my home; somewhere where I can gnaw at the bone like a messy cavewoman and lick my fingers with glee. I think it is definitely a dish best eaten in the company of a few close friends (and certainly never on a first date), particularly since you can
I used to wonder if my disinclination to play Lego with my son for more than 5 minutes made me a bad mother. I’m sure it must be fun as a child to build tall Lego towers, knock them down, and start over again. And again. And again. But any feelings of guilt dissipate when I am doing something together with my son which we both enjoy, which gives weight to the argument
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
I first discovered pickled chillies at my local Chinese restaurant here in Zurich. Yes, Zurich. Despite having grown up in Australia where south-east Asian food abounds, and despite my countless trips to Asia since I was a wee tot, I only came across this delightful condiment during what would be the first of many stir-fries that I like to indulge in frequently at my local because I’m rather terrible at making stir-fries at
I know I’ve mentioned it before, but my blog seems to feature very few Vietnamese recipes, despite the fact that I cook Vietnamese at home every second day or so. So in an attempt to rectify the situation and to bring some more balance to this blog, I hope to feature more Vietnamese recipes which are quick, easy and delicious to make at home.
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
Pho could perhaps be described as the national dish of Vietnam. But what many people don’t know is that it is predominantly a breakfast dish in Vietnam. In some parts of the world, breakfast might be a bowl of cold cereal to some. In Vietnam, however, they like to kick-start their day with an aromatic noodle broth, full of flavour and texture to awaken the senses.
With all of the French recipes I have been posting lately on this blog, I thought it was time to change the tune a little and post one of my favourite Vietnamese recipes. But as I set about preparing this post, I realised that this particular dish is actually a Vietnamese version of a French classic. Or is it?
From looking at the recent entries on my blog, you wouldn’t think that I cook a lot of Vietnamese food at home. The fact is, I probably cook Vietnamese food about 4 to 5 times a week! Of course, the frequency varies, but hardly a week goes by when I haven’t made something at least Vietnamese-inspired. After my mother, Luke Nguyen would have to be my greatest source of inspiration when it comes
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
I have long been a fan of Nigel Slater, his books having been instrumental in my initial forays into the kitchen, along with Nigella Lawson and, dare I say it, the Australian Women’s Weekly. One of my favourite cookbooks would have to be Appetite, a hefty book filled with amazingly delicious recipes but provided in a manner that encourages the cook to develop some intuition in the kitchen. Rather than call for, say,
I always look forward to Autumn, that time of the year when the trees change their colours and their golden leaves line the streets with their warm tones in contrast to the biting chill that is beginning to pervade the air. I also love Autumn because I can start to pull out my favourite trench coats, turtleneck jumpers and knee-high boots, a welcome change in wardrobe when I can start to cosy up
Don’t look too closely at this photo. No, really! A close inspection of this soup might not be so pleasant on the eyes, nor the tummy … Having had a rather intense week at work, I have been resorting to Bill’s Everyday Asian when I haven’t been reaching for the telephone to order (another) pizza home-delivery. One particular evening, I felt that making this Sweetcorn Soup from scratch, using fresh corn, would be a welcome
Here is another fabulous short-cut recipe from Bill Granger’s new book, Bill’s Everyday Asian. The Vietnamese have a popular dish called sườn nướng where the main component is a pork chop which is typically marinated with garlic, lemongrass and fish sauce. The pork is either grilled or pan-fried until it is golden in colour and caramelised, and served on a bed of plain Jasmine rice with accompaniments such as pickled carrots and daikon, fresh cucumber and
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
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
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
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
I had to renew my work visa the other day, which necessitated a trip to the immigration office so that I could be fingerprinted and all the rest. The only thing worse than taking an hour out of my day to visit a government office was posing for my mug shot and realising that I would be stuck with that photo everytime I have to go through passport control in the next 12
Further to my previous post, we still had another 1 kg of potatoes to get through, and as we are going away next week, I had to come up with a way to use those potatoes. And then, by chance, Carrie from thePatternedPlate posted her delicious recipe for fishcakes (or, as they are called in her Indian culture, cutlets). I was instantly sold! Not only were these fishcakes the perfect way of using
This recipe comes from Yotam Ottolenghi’s Plenty and was recommended to me by the lovely Carrie, another food-obsessed cookbook lover who has become an invaluable friend to me in the online world. When she first made this dish sometime ago and raved about how delicious it was, I knew it was something that I had to try. Having grown up on tofu as a child, I love it cooked in whatever shape or form and