Asian-Inspired Salmon and Leek Tarts
These tarts are a delicious blend of salmon and leeks, enhanced with Asian-inspired flavors. The flaky pastry encases a savory filling, making these tarts a delightful addition to any meal.
Angry Duck
Angry duck, also referred to as Chongqing spicy duck, is a beloved dish originating from Sichuan province, renowned for its fiery and numbing taste sensations. This dish showcases succulent duck meat stir-fried alongside a harmonious medley of dried red chilies, Sichuan peppercorns, garlic, ginger, and a melange of fragrant spices, creating a captivating flavor experience.
Nagi’s Red and Green Thai Curry Shootout
In my search for authentic, homemade Thai curries, I came across a red and a green Thai curry recipe of Nagi (recipetineats). Being unable to decide which one to make, I decided to make them both and see which one I prefer.
Bourbon and Maple Syrup Chicken with Creamy Mash
Bourbon chicken is a bit of Cajun and Chinese cuisines mixed together. There are quite a variety of recipes for bourbon (or whiskey) chicken, but my aim was simplicity and a short preparation time as well as a good sauce with a hearty starch.
Easy Thai Pork Spare Ribs
This is a very easy and extremely tasty way to make authentic Thai pork spare ribs.
Grilled doenjang chicken with gochujang sourdough bread
I recently came across a gochujang sourdough bread recipe and decided to create a complete Korean meal by adding grilled doenjang chicken.
Chinese Red Cooked Beef
A visit to the Asian grocery store in Milnerton’s China Town inspired me to try and cook an authentic Chinese Red Cooked Beef dish for date night. We do not eat Chinese food that often – the American Chinese versions of chow mein and chop suey that you get in most Chinese restaurants here does not appeal to us. As is often the case, if you want to get close to any authentic ethnic cuisine you have to cook it yourself.
Tom Kha Gai (Thai Chicken Soup with Coconut Milk and Galangal)
We’re having a cold and rainy start to spring in Cape Town. No one is complaining though as we need every drop of rain we can get. As I always want to make soup when it rains I decided to make Tom Kha Gai from one of my favourite food blogs – She Simmers.
Korean Pork Belly Bulgogi
I was thrilled to find Gochujang in my local Asian grocer recently. This fermented red chilli paste is made from chilli powder, glutinous rice, fermented soybean powder, barley malt powder and salt. It has a spicy, savory, sweet flavour and is an essential ingredient in various Korean dishes. I decided to use it in a spicy Korean marinade for pork belly.
Vietnamese caramelised pork belly (Thịt kho tàu)
Vietnamese caramelised pork belly is a dish traditionally served during Tết (Vietnamese New Year). Pork is marinated in a salty sweet sauce and cooked in coconut juice – Vietnamese comfort food at its best.