Monthly Archives: February 2016

I put together this recipe as a play on Vietnamese flavours. It worked out really well and has quickly become a staple in my cooking. It’s fragranced with lemongrass and garlic, and a perfect balance of sweetness and saltiness. You can even break the chili pepper, so there is a hint of spice as well. […]

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Vietnamese cuisine easily tops one of the most requested foods my partner. It is one of his favourite cuisines. I always find it hard to get recipes, just cause most Aunties and Moms always flavour their sauces according to their taste buds, so there never really is a accurate recipe out there. What to eat […]

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I invited two of my girlfriends to come over for some Linguine Alle Vongole, made with live clams and freshly rolled pasta. So you may wonder.. What is vongole? Not vongoles, but vongole. My girlfriends were so confused until I told them it’s the Italian way of saying clam pasta. Why didn’t I just say […]

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This is another humble yet delicious dish from my heritage. It is often referred to as ga heung cai “家乡菜” which is translated to home cooking. You will notice that most home style dishes are flavourful and saucey, and would require to be eaten with loads of rice. In this recipe, we use pickled preserved […]

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Bolognese sauce is known in Italian as ragù (alla) bolognese or simply as ragù. It is a meat-based sauce that originated in Bologna, Italy. Ragù alla bolognese is a slow cooked sauce with key ingredients such as onion, celery, carrot, minced meat, fatty pork, red wine, and tomatoes. The sauce is gently simmered for a […]

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