When in college…random ingredients.
Hong Kong street snacks made at home.
Missing mom’s cooking… As one of my last meals at home, I requested Oyakodon from my mom. N I just learned from wiki that Oyakodon means parent-child dish…
Throwback to the days I interned at Four Seasons Hong Kong.
I was so fortunate to work with great Chefs…each of whom is uniquely skilled in what they do. Through hands-on work and observation, I was able to learn so much about the techniques in making pastries and desserts, Chinese cuisine and French cuisine. These Chefs are artists.
It’s important to mention the food revolution happening through social media (Instagram, Facebook and Pinterest), which creates awareness about food (the ingredients, processes, origin) and also makes young people appreciate food even more so today than a decade ago.
Good to be home again.
Homemade organic carrot, apple and orange juice.
PB & J on homemade mixed seed toast.
3 zucchinis = 1 proportion
☆ red onion
☆ minced pork
☆ coconut milk
☆ goat cheese
Croissants in the making
Recipe from here
Croissants are extremely difficult to master the first time around. It involves a lot of patience and practice, as well as the right recipe.
Anyone can make a puff pastry but to make one that is flaky/non-flaky, smooth/rough, or light/heavy ultimately depends on the recipe you choose to use.
Here’s a quick video showcasing the art of croissant-making, featuring renowned pastry chef, Gregoire Michaud (whom I had the opportunity to meet and observe while I interned at the Four Seasons Hotel in Hong Kong) - click here
Starting the morning fresh and energizing:
Kale and red apple smoothie
We received organic kale in the weekly delivery. Neither my mom nor I had ever used kale before. All I knew was that it’s very popular in home made health drinks these days. I have to say, kale has a weird and dry texture, colour and it just doesn’t seem like you can eat it raw. The most important element to make a delicious tasting raw kale drink, is to add moisture and sweetness -
Made by me: Zucchini Ribbons (veggie pasta without the carbs)
Christmas Day - After a heavy meal for lunch and constant snacking throughout the day on home made foie gras served on home made brioche, we decided to have a very very light dinner.
Cooking with intuition - no measurements involved
What was in my kitchen?
- Organic zucchinis
- some stored foods such as, sun-dried tomatoes and goat cheese
- fresh herbs from the garden
My quick idea for dinner evolved around the tastes and combinations of textures that I could place on the plate within 20 minutes. To offset the bitterness of the vegetable, I wanted to add some heat, sweetness and something strong (cheese), so what did I use? Firstly, I crushed some dried chilli and garlic and let it sit in a jar of olive oil, along with thyme, in order to make my own chilli oil. Then, I prepared all the other ingredients - sliced sun-dried tomatoes (sour+slightly chewy texture), shallots, basil and parsley, crumbled the goat cheese and set aside my spices of cinnamon, chilli flakes, cumin, salt and pepper.
An overdose of a single type of ingredient could offset the entire taste profile that I wanted to achieve, therefore the spices were added bit by bit until I found the balance.
Now, which ingredient can this dish NOT go without? The goat cheese. But why? Hmmm…you will have to find out yourself!