Brushed with sweet and savoury glaze, packed with umami from the black garlic – these black garlic miso glazed eggplants (Nasu Dengaku) are quick and easy to make as a delicious snack or appetizer.
WHAT IS IT? Indian eggplants are a purplish-burgundy, cute little egg shaped fruit that is most commonly used in indian cooking and is usually stuffed or curried.
WHAT IS IT? Chinese eggplant are bright purple, tubular shaped fruit (yes, fruit!) that is most commonly used in stir fries or deep fried and braised. It’s spongy flesh absorbs all the flavours of the sauces and provides a slight sweetness and creaminess to any dish it is used in.
A twist from the classic ‘Chinese Coca Cola chicken wings’, made with baby back ribs. Sweet, sticky and slightly spicy – these Coca Cola ribs will really hit the spot.
WHAT IS IT? Nem Chua / Som Moo is a fermented pork sausage primarily made of raw pork and shredded pig skin that can be eaten as is or added to fried rice dishes, salads or rice rolls!
WHAT IS IT? Dashi powder is granulated bonito soup stock that can be used to make instant dashi for quick miso soups and to flavour noodle dishes. Essentially the same thing as chicken/beef/veggie boullion but seafood flavour in powder form.
When there’s a heatwave outside and you want to switch up your usual meal with something cool and light – there’s no better way than a simple cold soba noodle (zaru soba) with genmaicha tea infused dipping sauce!
This hearty breakfast sandwich made with a runny egg, bacon\sausage\ham, melted cheese and crispy hash brown is definitely not limited to just breakfast time. 😉
Crispy hash browns can be more than a breakfast thing! Have it alongside a main as a side with some gravy and you’ll have some serious good eats 🙂
When I think of bangers and mash, I think of sausages smothered in gravy on creamy mashed potatoes. It’s a classic comfort food that should never be messed with – but of course I had to come along and muck around. 🙂