Tag

Asian

Browsing
In Recipes

Spicy Baby Octopus Stirfry

Korean-style Spicy baby Octopus Stirfry Have you ever walked past baby octopus in the shops and wondered how to cook it? This Spicy Baby Octopus stirfry is beginner friendly and a great way to start out cooking with baby octopus! This delicious dish is quick, easy and healthy. It is also a one-wok wonder, making cleanup a breeze. If you want to make something different for dinner give this Spicy Baby Octopus Stirfry a try tonight! This recipe is inspired by the Korean dish Nakji-bokkeum. It’s flavoured with soy sauce, gochujang and corn syrup. The main flavours are spicy and sweet-savoury. It’s moreish and really opens up the appetite, making it great to pair with rice or noodles, as the filling of a lettuce wrap or as snack for beer and drinks. Cooking with baby octopus Baby octopus is much easier to clean and cook with than large octopus as…

Continue Reading
By
In Recipes

Golden Kimchi

Refreshing golden kimchi

Taiwanese Golden Kimchi Golden kimchi is not a true kimchi but rather a quick pickle that originated in Taiwan. It is usually made with wombok or sugarloaf cabbage and carrots. The pickling sauce is actually an emulsion of vinegar and sesame oil. Additionally, its beautiful golden colour comes from the beta-carotene of the carrots in the sauce. Alternatively, pumpkin is sometimes used to flavour and colour the sauce as well. The sauce is well balanced with sweet, salty and sourness which make it the perfect refreshing summer snack or side dish. It is also commonly served as an appetiser in restaurants or beer snack at bars in Taiwan. How long does it keep for? Because golden kimchi is not a true ferment, it unfortunately cannot be kept indefinitely. But if you use a sterilised jar and clean utensils every time you eat it, it will last for two weeks in…

Continue Reading
By
In Recipes

Thai Coconut Rice

Thai Coconut Rice Thai coconut rice is a staple at any Thai restaurant and I always order it when I have curry! This deliciously perfumed rice is the perfect foil to rich flavoursome curry. The subtle natural sweetness of the coconut milk is brought forth by a little salt and palm sugar. The fragrance is a delicious combination of kaffir lime and coconut. This underrated rice will elevate any curry to another level. Tips and Tricks If you’ve always wanted to try making your own fluffy and delicious Thai coconut rice at home, here are some tips and tricks to make it a success! The coconut milk – I really recommend using full fat and not skim/ lite because the flavonoids of coconut that perfumes the rice is hiding in the coconut fat! If you use lite coconut milk, it means less coconut fat and therefore less fragrance and flavour!Wash…

Continue Reading
By
In Recipes

Massaman Beef Cheeks

Massaman Curry Massaman Beef Cheeks is my take on the Massaman curry – a traditional Thai Curry notable for its inclusion of whole spices. It is a deliciously rich curry of potato and beef, with a mild hum of chilli and spice throughout. It is famous for good reason! Because it is simply irresistible! As with most delicious curries, it does take a bit of time to develop those rich flavours. This recipe is definitely more complex and takes longer. Which is why you will notice it is quite a large serving (serves 8). Because if you are spending the time and effort to make it, you might as well make a big batch, because curry always tastes better the next day! Of course, you can always halve the recipe to just serve 4, but who wouldn’t say yes to more curry? Massaman Beef Cheeks This is my cheeky (pun…

Continue Reading
By
In Pantry Staples

Doubanjiang

Doubanjiang – What is it? Doubanjiang (豆瓣醬) is a sauce/ paste that is made from fermented beans. It is a very common Chinese condiment and is a staple in my kitchen! There are many different types of fermented bean paste that come from different regions of China. Depending on the region and the beans used, the flavour profiles and taste of the sauce is completely different. Commonly used beans for fermentation are soy beans, black beans or broad beans. Some doubanjiang have chilli added during the manufacturing process which adds another dimension of flavour and heat. What Doubanjiang should you use? All doubanjiangs are delicious and are instant flavour bombs. Generally, you should use one that comes from the same region as the dish you are planning to make. The doubanjiang I have in my kitchen is a Taiwanese one that uses soybeans as the base. I found Taiwanese doubanjiang…

Continue Reading
By
Pin It