This delicious and decadent roast recipe came about after being given yet another food challenge by my lovely blogger friends at Editors’ Ink, who are working together with Profood.hk to showcase some rather lovely ingredients.
Oh. My. God. Pulled pork.
That is all.
I love the colours in this dish. Who could resist a good, hot salad in summer, when you want to include vegetables that can’t be eaten raw. I like my veggies crunchy, even when I cook them. They are flash-fried in the pan very quickly, to keep their colour, texture and taste. It cooks in less than 5 minutes and is a real show-stopping addition to any meal. Mix it with pasta or top with a fried egg and you have a meal or serve as an entrée before your main course. It is versatile and easy. Read more
Welcome to the second dish of the Spanish / Asian challenge. This time using Iberico fuet (available from Pata Negra House).
I love dumplings, in any shape or form. From any country. When I see them on a menu I HAVE to have them.
I LOVE Singapore. It’s a little bit like Disneyland. But cleaner and without the hordes. Read more