Cauliflower Soup

When the weather changes to a cooler climate, I start to look back at my recipe collections for winter warmer dishes. Soups are a great way to start. This is one of the many versions of cauliflower soups that I quite like and have stuck with it for this...


Preserved Lemons

Preserved lemon is associated with Moroccan cuisine. With the abundance of lemons in Mallorca, Soller particularly, I am surprised that there are no lemons preserved on the island. Sadly and often, these lemons are just left to rot on the ground. I remember when I first set foot in...


Anchovy Broth

Anchovy broth is a clear stock made from dried anchovies. It has a very light but intense fishy fragrance (in a good way, of course). This is quite common in our Chinese household. The anchovy stock is used for in soups, noodle broths (handtorn noodles) or in porridges. This...


Japanese Tofu in Gravy

First things first, thanks to all of you that have been supportive by voting and campaigning for Vi Vian’s Food Blog in the UK Blog Awards 2015. I am even more thrilled and excited about being shortlisted than I was at the beginning of the competition. And, for all...


Spicy Mung Bean Noodles with Minced Pork

Are you thinking of using the Hoisin sauce before it’s expiry date? I don’t know many Asian recipes that use Hoisin sauce. It comes in useful as an alternate dipping sauce for dim sums or in “chee cheung fun” (chinese rice rolls). The Hoisin sauce came into my pantry;...


Black Pepper Chicken

One of my favourite chicken recipes made by my mum is her black pepper chicken wings. Fortunately for me, she makes it quite often. A mountain plateful of chicken wings is not a problem with my family members. There wouldn’t be any leftovers. Sweet, sticky and peppery. What I...


Kuih Kodok

“Kuih kodok”, or “cekodok” or “jemput-jemput pisang” or “godok pisang” is made with mashed bananas. “Kodok” means toad in Malay. The reference of this kuih to toad is associated with the ugly, deformed, disfigured, misshapen shape of the uneven surface. The bumpy look, which I think looks great, will...


Handtorn Noodles (Meen Fun Kueh)

Did anyone recognise me as an audience participant on More 4’s Cook’s Question? I did not make that much appearance as an audience. But it is hard work in the studio even if it does not involve doing anything. The whole day’s work and probably more in editing for...


Red Pepper, Goat’s Cheese and Roasted Tomatoes

Having this quiche recipe classified in the quiche section of recipes really is misleading. I admit to take part of the blame here. I should now know, by experience, that this is merely a tart. Let’s recall the definition of the quiche which I mentioned initially before I started....