Okay folks, we are moving along nicely, ticking off some of my favourite Asian dishes, and today I decided to throw some spice into the mix. Actually, make that A LOT of spice, for ma po tofu hails from the Szechuan province of China. Definitely for those who enjoy the heat of chillies and peppercorns.
Monthly Archive: February 2014
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Mmmm … a random trip to the Asian store helped me produce this wonderful soup today. While not exactly made-from-scratch the results were pretty stunning. If you would like to make yours without the help of a pre-mix, feel free to follow the YouTube video tagged on here. Her recipes look amazing, I will have to subscribe to her channel and teach myself some proper Cantonese cooking.
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I know I said this month would be dedicated to the food of love but somehow I seem to have shifted into Japanese gear. Today I made this cold soba noodle dish mixed with chopped spinach and served with a side of simply grilled salmon.
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Tonkatsu is a deep-fried pork cutlet that’s been dredged in flour, egg and crumbed in panko. Here I was thinking I’d be all porked out after my recent visit to Germany over the Valentine’s day weekend … but I guess not, eh? Suddenly I feel the need to cook all things Japanese.
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Thinking of serving up some scrummy breakfast-in-bed for your significant other? Then this recipe has your name written all over it. These pancakes came about by total accident and with the help of some natural yoghurt, these came out so moist and fluffy. Brilliant combination paired with the zest of some Mandarins.
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Yummy yummy yummy … chimichurri sauce on steak! This is my first attempt at mimicking a sauce I had sampled at one of the local Argentinian steakhouses here in Amsterdam. I have not been able to forget that experience, so I just had to remake it for myself at home. DELICIOUS!
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A beautiful dessert that is simple to make if you have a couple of the right tools on hand. If you don’t want to make this individually then simply make it all in one big springform cake tin. Treat that special someone in your life with this decadent dessert come Valentine’s day.
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It’s February and time for another round of cooking challenges set by the good people of Taste.com.au. This month though they are shaking things up a bit by introducing a new format. I am starting with this classic Chinese appetizer of mince chicken wrapped in lettuce leaves ~ the San Choy Bau ~ a little personal nod to the recent Chinese New Year celebrations.
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I have just learned how to obtain chicken supremes from a whole chicken, and how to french the bone. So this is me putting it into practice, feeling rather pleased with myself. I am also featuring this dish in time for Valentine’s day, for all y’all who intend on surprising your lover with a fancy home-cooked dinner for two.
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