Sunday brunch? Yes, please, don’t mind if I do!
Pay HK$60+ for a box of designer muesli? In the words of Eddie Murphy at his finest, ‘GET THE F*** OUTTA HERE!’
This traditional Chinese drink is very simple to make and usually drunk in hot summer and autumn months when the body might have too much ‘heatiness’ from fried foods or stress. It’s great at this time of year, when kids have gone back to school and are prone to coming down with throat tickles and sniffles.
Want to introduce your kid to fire? Upgrade their kitchen skills to an actual stove top? This is the recipe for you.
Is there anything more invigorating than a food challenge to a cook?
Tofu divides people, much like Marmite. For many it’s too bland, with that awful slimy texture. For others, it’s a versatile ingredient that absorbs flavours well, and with a little ingenuity it can taste marvellous and full of texture. I didn’t really like tofu until my twenties but I LOVE the smell of chau dau fu, the deep fried, smelly, fermented bean curd. There’s just something about that rancid, musty smell… mmmm!
Summer is on its way! After all the weeks of rain, we have had two days of glorious sunshine. I almost wept with happiness. What better way to celebrate than with a dish of gorgeous home-made ice cream? Read more