Welcome to my new food blog! I’ve got so many recipes to share with you, but it’ll take some time to make it all and get them camera-ready. I’ll be uploading new recipes every few days to weekly, so keep an eye out or subscribe via email or facebook and instagram to get notified when a new post is published! I hope you enjoy these recipes as much as I do. Cheers!
These are Toby’s go-to baked goods to bring to any occasion and make an impression – they get rave reviews every time! There are a couple of steps involved but it’s overall pretty easy to make. The hardest part is trying not to eat them before they cool down!… Continue reading →
I could eat this dish all day, everyday, the saucier the better! My mom used to make this for us all the time and I always hoped she would double the recipe. It goes so well over rice or sautéed with some thick noodles. Mmm mmmm. You can even change it up and stir-fry it with some onion and bell peppers if you’re not a huge fan of carrots. Because this recipe is based on a pre-made sauce, it’s incredibly easy and cooks up quickly – perfect if you haven’t got much time.… Continue reading →
Gua zi rou directly translates to “melon/cucumber meat” which is exactly what this dish is made of: minced pork and Chinese pickled cucumbers (jiang gua/醬瓜). These two ingredients are simmered over half an hour and you end up with a salty mix of meat and slightly crunchy cucumber in a rich liquid sauce to drizzle over a warm bed of rice. It’s also ridiculously easy to make!… Continue reading →
Unlike back home in North America, cinnamon rolls are not a common thing to find in Australia – it’s actually near impossible and the only way to have it is to make it yourself (or go to Brisbane). I’ve made this recipe a few times in an attempt to recreate the ones at Cinnabon. It’s not exactly alike, but it’s pretty close! The instructions are a bit lengthy but it’s not as difficult as it looks!… Continue reading →
These soft ginger cookies are perfect for the festive season. I’m currently doing relief work at 3 different clinics in the northern regions of Melbourne and not to toot my own horn, but these cookies have been a big hit at all three clinics over the past week. They’re pretty easy to make and you end up with a lot of cookies in one batch – warning, they do require quite a bit of sugar in the recipe but who’s actually counting calories through this season? … Continue reading →
Here are a few helpful tips and tricks I always find myself using. I’ll keep updating this page as I find more useful tips for cooking! Substitutions Brown Sugar Light brown sugar: 1 Tbsp molasses + 1 cup white sugar Dark brown sugar: 2 Tbsps molasses + 1 cup white sugar Buttermilk 1 cup milk… Continue reading →
This dish is a flavour BOMB. The beef tenderloin is marinated in a sweet dark sauce then seared on a hot pan for a caramelized outside and soft melt-in-your-mouth rare beef on the inside. The bold salty flavours of the beef is best paired with the pickled red onions and dipping sauce (also included in this recipe).… Continue reading →
This recipe is an homage to the beloved roast duck curry from my favourite Thai restaurant. The creamy coconut milk cooked in the aromatic and slightly spicy red curry paste is everything you’d expect, but the sweetness from the juicy lychees brings this to the next level. I’ve used my homemade Thai red curry paste for this recipe because you just can’t beat fresh curry paste with fresh ingredients. This homemade paste isn’t as red as the canned versions so your curry won’t turn out very red but I promise it will be every bit as flavourful! This recipe is easily customizable and you can put in or take out whatever vegetables you like.… Continue reading →
Om nom nom I love radish cake. I know it originally in Mandarin as ‘luo buo gao’, but whatever name you call it, it’s delicious. The best is when it’s fried until it’s lightly crispy then served with some garlic soy sauce paste and a garlic chilli hot sauce. It’s also really good when stir-fried in XO sauce. … Continue reading →
What makes Taiwanese breakfast burgers different from regular burgers? The construction of the burger is pretty similar: burger bun, lettuce, tomato, ketchup…etc., but the difference is all in the burger patty. These patties are packed with flavour and often made with ground pork or beef with carrots, onion and soy sauce. It kind of reminds me of the filling of a dumpling but with more intensity and grilled. It’s commonly topped wth sweet mayo and a fried egg but stack it how you like!… Continue reading →
I don’t love deep-frying things at home, but I sure do love spring rolls, especially with a good dipping sauce or tossed in a bùn bowl (Vietnamese vermicelli salad) with a good nuoc mam. Mmmmmm… These classic pork and prawn combo spring rolls are so good but feel free to change up the protein. You can wrap them in traditional spring roll wrappers or rice paper rolls.… Continue reading →
There are few things in the world better than a good creamy peanut satay sauce and when you pair it with coconut milk and red curry paste? Ohhhh boy. Get your tastebuds ready for a flavour explosion! This recipe uses the homemade red curry chilli paste recipe for a bold and fresh flavour. Depending on how much you make your curry paste, this satay sauce can add a kick! You’re only 5 minutes away from making this delicious red curry satay sauce!… Continue reading →
These prawn toasts are so easy to make! You can serve it as an appetizer or a snack for a party. They make good use of the homemade Thai green curry paste recipe. The aromatics of the paste really shine through and leaves you with a beautifully fragrant and crunchy sesame prawn toast. Serve it with curry mayo or sriracha mayo!… Continue reading →
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