Eggplant Milanese: Crispy Cutlets Without the Veal
Golden, crunchy, and crisp. These eggplant cutlets take their cue from classic veal Milanese, but swap the meat for something lighter (and honestly, more fun to make).
Thai Glass Noodle Salad with Shredded Chicken and Prawns
I love making this! It’s quite easy and the fresh aromas coming from this dish makes you coming back for more. This Asian noodle is sometimes called ‘glass’ as its appearance when cooked becomes transparent. You’ll find these noodles in salads, soups, stir fry etc. as it is a favorite of Chinese, Thai, Vietnamese and…
ThreeSixty Hong Kong – A Supermarket Dedicated to Organic Food
Organic food shops aren’t something new in Hong Kong, however, having a store as big as the one that newly opened last month in the Landmark is a real treat! You’ll find ThreeSixty located on the top two levels of the Landmark shopping mall. The staff are very friendly and what I found most unique…
Orzo with Feta Cheese and Baked Vegetables
Orzo, which means ‘barley’ in Italian, is found more traditionally in soups, but this versatile rice shaped pasta has been widely used by chefs all over for main courses, salads and side dishes. This recipe is adapted from Dean & Deluca‘s book, “The Food and Wine Cookbook“. It’s a great dish to serve banquet style…
Blogging at 92!
Hats off to fellow Canadian Donald Crowdis for being the oldest blogger! How utterly amazing is that? Good for you is what I say! Mr. Crowdis is somewhat of an internet celebrity. Although he doesn’t own a computer (not yet), he writes his posts and then mails them to a relative in New Brunswick to…
Hainan Chicken Rice
This dish is originally from Hainan Island in the south of China. It was brought to Singapore by Chinese immigrants and is now a Singaporean classic. When I left Hong Kong in 1999 for Singapore, my local friends told me to make sure I try the ‘chicken rice’. I wasn’t sure what all the fuss…
Old Fashioned Beef Stew with Herbed Dumplings
Now that the temperatures are dipping a bit in Hong Kong , I love to cook what I call my comfort foods and a stew is top on the list. Serves 41/3 cup floursalt and pepper900g (2 lbs) stewing beef cut into cubes4 tablespoons olive oil (add more if needed)1 tablespoon fresh lemon juice1 tablespoon…
Zabaglione
This delicious and simple custard hails from the Veneto region (others argue Tuscany) and is made from egg yolks, sugar, and dessert wine. Custards are used to fill cakes, tartlets and choux puffs. I also use zabaglione when making Tiramisu. Serves 44 egg yokes4 tablespoons caster sugar120ml (4 oz) Marsala, a dry white wine or…
Bacon and Potato Pie
Most people have had the pleasure of experiencing a food memory be it walking past a restaurant and reminded of your first date or a bakery that made one think of their mother’s home cooking. As a young girl I remember going to my great grandmother’s home for potato scallop and baked ham. Her place…
Jambalaya
Jambalaya is a Creole word which originates from Louisiana’s rural south. Jambalaya is also very similar to the Spanish dish Paella. The origin of the name “jambalaya” is uncertain, and there are many theories surrounding it. Some think jambalaya as the combination of the French word “jambon” meaning ham, the French article “à la” meaning…
Salmon Wrapped in Prosciutto with a Pesto Stuffing
I’m always trying to incorporate as much Omega 3‘s into our diet as possible and salmon is one way to accomplish that. This is a super easy recipe with hardly any fuss or preparation. I served the salmon with roasted vegetables (potatoes, red onion, parsnip, beet root, carrots). Ingredients:salmon fillet (remove skin along with the…
Sushi
There’s a sushi shop I pass by on the way home and every day I’m tempted to make my own. So today was the day I stopped procrastinating! It’s not as hard as one would think but patience is definitely key here. Since most sushi recipes are 80% rice, it’s important to make sure you…
Vegetable Samosas
A samosa is a triangle shaped pastry of Indian or Persian origin, stuffed with a delightful filling of meat or vegetables. This version I made comes from Good Taste magazine. What’s different about this samosa is that puff pastry is used which gives it a lighter texture and ultimately taste compared with a short crust…