April 15th, 2017

Sourdough Hot Cross Buns

Yeah okay okay I know I’m obsessed and this is boring and you lot didn’t sign up for a sourdough bread blog and I’M SORRY I WASN’T INTENDING TO but but but Easter is just around the corner and apparently I have posted a HCB recipe before but I don’t even recognise myself because what the hell man VOLUMETRIC MEASUREMENTS? I have half a mind to go back and delete the offensive post. But it’s alright, sometimes we need a start point to give us a frame of reference for how far we’ve come. Keep reading →

March 17th, 2017

Quicker than Quickbread: Irish Soda Farls

I have this weird habit. Okay, I have many, but there’s this one food/recipe related one in particular. Far more often than I’d like to admit, I get inexplicably obsessed with some random dish that I’ve never eaten or made before. It generally arises from something as inconsequential as a passing reference in a book or TV show, but “inconsequential” is not how I’d describe the subsequent number of hours devoted to googling recipes, historical significance, traditional vs modernist versions, and the like. Which wouldn’t be a bad thing if all that research actually resulted in me making the damn thing. Instead, what tends to happen is I’ll end up so confused by all the different regional variations, vast differences in recipe ratios (or lack of proper measurements), and, paralysed by the fact that I’ve never even eaten it before and therefore have no idea what it’s meant to actually look or taste or feel like, throw my hands up in despair and abandon the project. Because: where do I begin? How will I troubleshoot if something goes wrong? Will I even know if something goes wrong? Keep reading →

February 11th, 2017

Glutenous Sesame Boules

You guys. I had these grand plans to finally tackle making tang yuan for Yuan Xiao Jie this Chinese New Year. Today is the Spring Lantern Festival, which marks the 15th and final day of the Lunar New Year celebrations, and is often associated with paper lanterns, solving riddles, and glutinous rice dumplings. L loves the black sesame dumplings, and I’ve never actually tried my hand at making them before, plus with some of the other recipes that I tried out over the holiday weekend, I had more than enough ingredients to give it a shot. Only we’ve both been instructed to avoid glutinous rice flour (since it allegedly exacerbates inflammation of injured joints?) so…it was back to the drawing board. But I think I’ve managed to come up with a somewhat seasonally appropriate recipe all the same. ;) Keep reading →

January 26th, 2017

CNY x Charcuterie (Cantonese Edit)

Although you guys have only been privy to the first year this happened – this now marks the fourth year in a row that I’ve managed to make something a little seasonal and festive for the Chinese New Year. It started back in 2014 when I found out, to my horror, that plenty of my Hong Kong friends had no idea that the Singapore/Malaysia style of pineapple tarts were an entirely different beast compared to the Taiwanese pineapple cakes, which sent me down a little rabbit hole into a pineapple tart sweatshop.

Since then, I’ve managed to tackle bak kwa and sugee cookies too, but for a change this year I thought I’d try something a little closer to my adopted home. Keep reading →

January 5th, 2017

Sourdough Waffles and a Very Delicious New Year

Well, so much for posting more regularly! Lol. 2016 was an intense ride, and all in it was a pretty good year for me. Those of you who follow me on Instagram or Snapchat probably realise that I’ve spent the last 18 months working on my health, fitness and weight. A few years ago I kinda realised that I had let my body fat levels get waaaaay out of control, and after a couple of stops and starts, I’m finally really happy with the shape I’m in, both mentally and physically. Keep reading →