If you did anything with bread crumbs, let it be a schnitzel. The crumbs create a protective layer over the meat when cooking, keeping it moist and tender on the inside with a crispy texture on the outside. If you’d like a healthy alternative to fried chicken, this one’s for you. Ingredients (Makes 2) 6Continue reading “Chicken schnitzel with stale bread crumbs”
Category Archives: Cook
Adobo aka Filipino pork stew
Every Filipino household in the >7,000 islands of the Philippines has a different version of Adobo. Adobo is a well loved Filipino dish that transforms fatty meat, soy sauce and vinegar into a rich, dark caramel of sweet and acid through the cooking process. Adobo is traditionally made with pork belly but you can useContinue reading “Adobo aka Filipino pork stew”
Negroni, with love
Negroni is one of those classic drinks that you order at a dimly lit bar at 1am down a dark alley with only less than 10 seats (I write this as I reminisce Christmas of 2017 in Shimokitazawa, Tokyo). I love a good Negroni. Other than good quality ingredients, there is definitely a science andContinue reading “Negroni, with love”
Espresso martini
If you’re needing a perk me up for those early or late Zoom chats, an espresso martini is always a good choice. Paul and I made it our excuse for a fun day of cocktails which ended with a delightful homemade coq au vin (with some courage, I will post this after I’ve sought forgivenessContinue reading “Espresso martini”
Jayne’s Christmas Cookies
Christmas might threaten to make a weekly appearance in your household once you know how fuss free these cookies are. Jayne (my mother in law) makes this for the Feldhausen Christmas annually, and I haven’t been able to hold back from a pre-dinner cheeky snack (even with all the cheesecurds, pretzels and cold cuts!). AboveContinue reading “Jayne’s Christmas Cookies”
A recipe worth crying for – Gochujang onion paste
This onion paste was an experiment replacing all ingredients except onions with Gochujang in Alison Roman’s (NYT food columnist) shallot pasta sauce. Gochujang is a fermented paste of glutinous rice, soybeans and salt. The flavors are earthy, salty and sweet all at the same time – very versatile for cooking! Gochujang and onions, as I’veContinue reading “A recipe worth crying for – Gochujang onion paste”
Jamming in 5
I woke up one morning desiring jam for my pancakes. A quick look in the fridge and there were the leftover tinned cherries swimming in its syrup, following an evening of Wisconsin style old fashion (a whiskey based concoction with muddled cherries). Was it possible? 5 minutes later with some heat, we were rewarded withContinue reading “Jamming in 5”
Beetroot hummus
Hummus, the well loved snack, eat with some pretzels, bread or spread on a wrap before adding your veggies. This beetroot hummus was accidental, as we had some old beetroot in the fridge but what a transformation when combined with chickpeas. The sweet and acidic beetroot cuts the fat and starch of the chickpeas, withContinue reading “Beetroot hummus”
Roasted cauliflower
For me, a well done roasted cauliflower must be crispy and salty on the outside, and soft with a mellow sweet on the inside. Many recipes call for throwing the full bulb of cauliflower into the oven, but this does not cook evenly due to its irregular size. So, deconstruct it by slicing through theContinue reading “Roasted cauliflower”
Self love claypot pork
When self love is most needed, turn to claypot pork. Observe as layers upon layers of flavor build up with each passing day. It is hard to get sick of, but when you finally do, turn into a broth or simply layer over some dry noodles, adding some chilli oil/flakes. Eat to your heart’s contentContinue reading “Self love claypot pork”
A plate full of wonder 