Lechon Manok

Roast on Sundays is almost non-existent in my family but not because we dislike it. We are a small family and roasting a whole chicken means it will take days to finish the whole bird. And, almost certainly the chicken breast is going to be left untouched, become a...


Aubergine Omelette (Tortang Talong)

Asian aubergines are quite different to the European ones. The Asian ones are long and thin, and their flesh is good for deep fried dishes because they do not retain too much oil. The European aubergines are slightly plumper with a bigger bottom. Cook them well, they soften in...


Homemade Skinless Longganisa

Recently I came across a headline in the food section of Guardian, “why does artistically presented food taste better?”. Ending the sentence with a question mark makes it sound even more like a statement to me. I have had far too much personal experience where I was seduced by...


Cauliflower and Cheese

A classic combination of cauliflower and cheese but surprisingly was not the most popular. Quite heavy and tall in comparison to the other quiches I made. It is very filling with the double cream. I think this is for anyone who loves cauliflower and cheese. It is so much...


Vietnamese Grilled Lemongrass Pork

This Vietnamese grilled lemongrass pork is perfect for a banh mi sandwich; the pork is quite tender but not much sauce so it would be a little dry to eat with plain white rice. You can serve this grilled pork with some nuoc cham, a popular Vietnamese dipping sauce...


Vietnamese Spicy Squid Salad

I love squid but haven’t had many many chances to cook it at home. This Vietnamese squid salad is laden with herbs and very fragrant. The dressing is tangy with lime juice and salted with fish sauce. In this way, it is quite similar to many Thai salads. It...


Caramelised Pork Spare Ribs (Suon ram man)

There are quite a number of Vietnamese main dishes that use caramel. The word “caramel” often put me off; I am not an enthusiast for sweetness in my main dishes. I tend to favour hot, hot and spicy dishes; not to set the tongue on fire though. But most...


Ginger Pickled Daikon and Carrot (Do Chua)

Daikon is quite commonly available in Asian grocery stores. The lengths and sizes can vary quite a lot. Visually, I cannot tell if it has already dried out on the inside or the taste is too pungent and bitter, unlike certain vegetables where you can just avoid buying the...


Vietnamese Shaking Beef (Bò lúc lắc)

When I watched the video about Vietnamese shaking beef, I was surprised that the ingredients used are mostly familiar to my Chinese larder staples; oyster sauce and light soy sauce are neither alien nor foreign ingredients to me. Furthermore, this is a super fast recipe to prepare. Especially when...


Gruyere Quiche

This quiche is a winner. It sells out everytime. The only time that someone rejects this is because they are vegetarians. They appeared horrified by the thought that they might have possibly betrayed themselves at the sound of smoked bacon. I’m sorry.  I did one without the smoked bacon...