Stir-fried Prawns & Garlic Stems

Prawns Garlic Stem

Happy New Year people! It’s been a while, I know. I don’t know about you, but I’ve been eating like a trucker… And now my clothes don’t fit. Dammit!

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Broccoli and Beef in Chu Hou Sauce & Saffron Rice



It’s Typhoonmageddon here! Usagi is bearing a direct course for Hong Kong. My dad, the salty sea dog that he is, reckons the signal could go up to 10, with waves of 3m high. It’s the biggest storm in the world so far this year. Read more

Sautéed Asparagus & Lily Bulbs with Iberico Ham

Lily Bulb Salad

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

Cantonese Beef & Broccoli Stir Fry


Stir fries are such a doodle, I don’t know l don’t just live off them and forego the rice.  I should be eating like this every day. My addiction to carbs is at an all time high with all the rain we’re having.  Sadly I fear the time has come for me to get back to paleo eating, for that is the ONLY way I will lose my muffin top and regain my abs in time for bikini weather. Should the sun ever come back… Read more

Braised Chinese Mushrooms


Chinese New Year is now over, but boy DID I eat! The weather has been glacial and miserable so I didn’t really have much else to do but stay in and keep my flat warm by cooking all the time.  We had a low-key CNY, no family dos or visiting friends.  Just lots of Disney movies and home-cooked meals.  One dish that I had a massive craving for was my mum’s braised Chinese mushrooms which usually make an appearance this time of year. It is a very Hong-Kong dish. Read more

Snake Beans and Beef Stir Fry



This recipe is one of the very first Chinese dishes I learned when I was a young teenager.  It is also one of my favourites.  It is simplicity itself, and healthy – using very little meat.  You can do a vegetarian option, just omitting the meat, but the beef really adds to the flavour and of course, the delicious sauce.  Not only that, but it is ready in minutes.  Read more