Hello boys and girls! This is just a quick note to let you guys know that I’ve recently created an Amazon Associates Store.
Nothing much to fuss about – friends of mine (and, every once in a while, a lovely commenter here too!) often ask me to recommend books and various kitchen gadgetry, so I thought it might be useful to have a list of all the things I love in one place for your perusal. Keep reading →
It’s a bit of a joke, how much I adore gai yuen gwat, or chicken cartilage. I was first introduced to it as a dish in its own right at a little yakitori joint here in Hong Kong, almost three years ago. Tasty, crunchy, salty, crispy delicious nuggets, lined up on a pretty little stick, roasted to perfection over a charcoal fire.
That’s right, boys and girls, I finally did it. I brought nasi lemak to Hong Kong. (Or, to my flat anyway.) Keep reading →
As much as I love roast beef (and roast beef dinners), I find that what I look forward to more than the actual dinner is the leftovers. Wafer thin slices of cold roast beef, rewarmed in a little gravy, piled atop lightly buttered bread with various accoutrements like caramelised onions, blistered cheese, mustard, and – of course – a fried egg. Keep reading →
As much as I pride myself on being organized (when it comes to cooking, anyway), every now and then, something beyond my control happens and springs a little surprise on me. Like a surprise birthday brunch with less than 36 hours to plan, prepare for, and execute. And, considering how most cake stores and restaurants need at least 2-3 days advance notice for a cake order, I ended up baking one. Keep reading →
