Recipes

 

Feature: Festive recipes with Between 10and5
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Thank you to Between 10 and 5 for inviting me to take part in their  “Inclusive holiday menu – 5 South African foodies share their fave recipes and memories” feature. Illustration by Aimée-Claire Smith, follow... Read More

Green green green with udon noodles
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Many have been asking if these simple recipes are available on my blog. Though I don’t feel they require recipes, I decided to start a series for Simple Meals showing which flavours work with each... Read More

Chinese garlic chives fried dumplings 韭菜盒子
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One of my favourite fried dumplings is Chinese garlic chives fried dumplings (韭菜盒子). It contains garlic chives, mung bean glass noodles (which are readily available at all Asian supermarkets), scrambled egg and pan-fried baby shrimp. My mama... Read More

Frozen Matcha, Coconut and Sago pudding
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Matcha in Chinese-Mandarin is ‘抹茶’ which is pronounced ‘moah-tsa’ (this is how I would spell the pronunciation) – the first part of the word meaning ‘ground’ and second ‘tea’. This special ingredient is uniquely Japanese... Read More

Coconut milk sago pudding with summer fruit
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Sago is one of my favourite starches. Much like the tapioca pearls in a Taiwanese Bubble Tea, sago pearls/balls is smaller, gluten-free and with a chewy texture. Tapioca and sago starches are made from the same cassava... Read More

Brioche Dough for Doughnuts
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For our wedding day, we decided to indulge a bit and make freshly fried doughnuts with freshly made dough. Before Kyle was in the scientific industry, he was a baker and for our wedding day... Read More

Congee – Gluten-free Asian Savoury Porridge
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I recently wrote about Freekeh, White Rice and Bone Marrow Congee, now this post is for a humble alternative of that congee recipe. Congee is a gluten-free Asian savoury porridge, usually eaten as breakfast, made when... Read More

Dark Muscovado Honeycomb on Afternoon Express
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Yesterday, I made honeycomb as a topping for apple pie pastry discs with host, Jeannie D.  Sebastian and the Afternoon Express team invited me to make something using Selati Muscovado sugar, a dark somewhat refined to... Read More