October 10, 2017 In All recipes, Vegatables

POMELO AND THAI HERBS SALAD

[ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] THE EXPERIENCE IS BETWEEN EATING A SALAD AND DRINKING A COLD GLASS OF GATORADE I don't eat salads. I think that's quite self-evident on this blog.  But even a non-salader like me feels a tinge of excitements as pomelo season approaches, the citrus giant with enormous and voluptuous pulps that burst with sweet, floral and faintly bitter juices resembling a lemony grapefruit.  For the record, I'm not a fan of grapefruit, which is why I'm not particularly excited about pomelo's potential as a stand-alone fruit course.  But what gets my buzz going is its potential to be a fantastic savory treat. Pomelo is rarely too sweet, and it carries an uniquely floral and bitter note that blends wonderfully with other more robust or rich-tasting ingredients that seek a refreshing medium.  Take herbs salad for example, flavorfully too sharp and aggressive most of the times to be a dish on its own, but together with pomelo, it becomes a juicy and rounded symphony tapping on all the right notes in a cascading, orchestrated tempo.  First thing that hits the senses is the pungent saltiness of the fish sauce and shallots anointed with olive oil, which escalates along the individually distinctive sharp bites

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February 17, 2016 In All recipes, Vegatables

CHARRED CAULIFLOWER W/ GARLICS, TABASCO VINEGAR

[ezcol_1half] During the CNY holidays, Chinese people go home. And I mean, everybody, goes home. Good people, bad people, people including the government who, day in and day out, guard its Chinese great firewall that Censors all freedom of communication to the outside world.  Yeah, those fuckers.  They go home, too.  Hey, even bad people need vacation.  Now, logic may have you think that it’s a good thing.  Censors gone, Facebook in.  Right?  Fuck no.  To understand it further, just imagine this:  The relationship between the Chinese government and its internet as sort of like… a psychopathically suspicious husband (the government) and his virgin wife (internet).  A wife who, on a typical day, is neatly brainwashed and filled with husband-worshipping propagandist fantasies.  The husband loves his stupid wife and likes to do kinky stuff to her behind closed doors, but at the same time, he also knows that she is unstably horny at any given hours, and wants to screw the free-thinking hot neighbours at every chances she gets.  So what happens when a jealous husband needs to leave home for awhile?  Letting his pure propagandist internet get raped by the terrors of free wills and information?  Of course not. So what does he do?  Two words, chastity belt. THE SINGLE LIGHT AND JOY IN MY DAILY SUFFERING FROM THE PAST 10

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October 26, 2014 In All recipes, Seafood

THAI SPICY BRINY COCKLE SALAD

  [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end] AS HAPPY AS A CLAM It's veterinarian-day for me again, how about you?  Whatever your day's like, appetize it with this spicy, herby, briny and juicy cockle salad (you heard right), from one of Fatty Crab's and Fatty Cue's Zak Pelaccio.  It tastes like the ocean with an attitude, certainly one of my favourite, and most interesting and delicious treatment of shellfish yet.  And I promise it will kick-open your palette, get you ready for whatever that's on your plate.  Wish you a day as happy as a clam. [/ezcol_1third_end] [ezcol_2third][/ezcol_2third] [ezcol_1third_end] Serves:  4 as appetizer Adapted from Zak Pelaccio's Eat With Your Hands I like to use an assortment of cockles and clams for this dish.  In this case, tiny cockles for their meats plus larger/prettier clams for their shells.  You can choose whatever variety you like.  The original recipe does not include the kaffir lime leaf, but I added it because I think it gave the dish a sharper edge.  Use if you have it available (they freeze really well in the freezer). [amd-zlrecipe-recipe:7] [/ezcol_1third_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end]

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September 18, 2014 In All recipes, Vegatables

FIRE-CRUSHED CUCUMBER SALAD

[ezcol_1third] THIS IS A CONVICT YOU'LL WANT TO FORGIVE, AND EMBRACE [/ezcol_1third][ezcol_2third_end] I don't mean to sound self-absorbed and overly theatrical if I mustn't, but officers, I have a stalker. Please, listen to me before you dismiss my report after I tell you that, yes, it's a cucumber salad.  Harmless and gentle it may sound, but believe me when I say that this fella, is spicy

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May 2, 2014 In All recipes, Meat, Vegatables

THAI HERBS AND PORK SALAD

I'm determined to get a life during this Labour Day long weekend so let me quickly leave you with this.  Best.  Damn.  "Salad".  You'll.  Ever.  Have.  Period.  Period. HOW COULD IT BE?  OH WAIT, IT'S THE PORK. It's a recipe I developed for Food52's column "Half Way to Dinner", and initially I didn't write any measurements down because I wasn't sure how open you guys would be towards a "ground pork salad".  But it turned out, a few request for it came in and so I made it again the other night

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August 1, 2013 In All recipes, Noodle/Pasta/Rice, Vegatables

summer and couscous in istanbul

I'm never much of a person of faith and spirituality.  Evidently since Jason and I started slowly leaving our footprints around the world, we left an obvious trail seeking gastronomic truth instead of spiritual babble, pinning destinations on the map not for the yearning to hear the echoes bouncing off the cold marbles of St. Peter's, but to sink our teeth into the godliness of a cool, fresh Roman burrata.  Not to hear the chanting of monks on ancient scriptures, but for the serene noise coming from the skin of a Balinese roasted pig cracking in between teeth.  The antiquated pagoda from a time bygone can wait, my Vietnamese bún chả in the now is getting cold. We go with our guts. All that had changed

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