Cooking fresh food and drinking divine Cape wines in Melkbosstrand Cape Town
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.
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 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.
This is a very easy and extremely tasty way to make authentic Thai pork spare ribs.
I recently came across a gochujang sourdough bread recipe and decided to create a complete Korean meal by adding grilled doenjang chicken.
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.
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.
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 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.
I have not made nearly enough curries or South East Asian food lately, so Beef Rendang was a good choice for this week’s date night.
Rendang originated in Indonesia and spread to Malaysia and Singapore when the Minangkabau settlers migrated to those countries. This is a slow cooked dry curry, rich with spices and full of flavour.