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 →
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