Colour: orange
Kimchi Pancake
The combination of kimchi pancakes and kimpira is a tasty one! Probably should of added sorrel from the garden to that for extra fresh greenery and more of a citrus zing.. Lunch contents: Plain rice mixed with egg white with edamame and sesame, carrot kimpira with pickled sweet piquante peppers, salted cucumber, leftover lamb chop […]
Hosomaki Picnic
Ideally, picnic or travel food should be picked up without utensils and have little to no packaging – you might not be able to have a stable surface to eat off when you’re on the go. I aimed to see what things can be made for such occasions, perhaps if I can ‘accidently’ have a […]
Prawn Wraps & Hijiki
Making large batches of spring rolls always ends up with leftovers of either the filling or the wrappers. When you are determined to use all the filling then you will always have wrappers lying around. As a pain it is to defrost them for use you need to use them as soon as you can […]
Springy Springroll
A ‘Spring Roll Spring’ Bento – or more like ‘Spring Spring Roll’ Bento? The garden has started to regain its lush state, with the sorrel pushing young leaves and chives with an early start. The local greengrocer too had local carrots, purple broccoli and cabbages, the later fodder for spring rolls and the (home-made) kimchi […]
Spring Flower
As one that has grown up in the southern hemisphere, the seasonal calendar made famous by prolific American media was always inappropriate but still not adjusted. White Christmases and hot Augusts made more sense when you move to the northern half. In the middle of the UK, seasonal changes are a lot more distinct that […]
Steak & Hijiki Salad
Hijiki never ceases to surprise me how much it swells up to from the tiny dry strands you’d find in healthfood or south-east asian grocers. It is apparently contains a lot of fibre, and as one that desires less weight in their mid-section that is a property that appeals. Unlike the flavour of kombu I […]
Lemon Prawns
Sweet and sour sauce is an easy thing to make, all you need to do is to add a sweet component like sugar or honey to a sour base. A typical home-style one uses tomato sauce as it is both sweet and sour, in the addition of a vinegar or citrus and sugar. I don’t […]
Pork Squidlets
Ah Hugh, you and Stephanie are my first food idols – from all the simply delicious food you two make. It’s all the very no-nonsense, unfussy and simplicity that I find much more elegant and graceful than what complicated food science can produce. We were interested in trying the ‘pork squidlets’ recipe of Hugh Fearnley-Whittingstall’s: […]
Roast Beef Noriben
When I was a kid shopping with my mum I’d sometimes ask for devon for my lunch sandwiches, and we’d visit the deli section of the supermarket. The only other items in that section that I’d know before I was able to cook for myself was ‘sausages’ and ‘ham’; ignoring the other items that even […]
Lumpia Makizushi
When I look at my sushi books for ‘makizushi’ I find that some of the fillings seemed rather random. In the spirit of randomness, fusion, and perhaps insanity I decided to try rolling (pun intended) with the batch of lumpia I had made. Lunch contents: quick-pickle cucumber, pickled ginger ‘rose’, steamed broccoli, deep-fried lotus root, […]