August 29, 2019 In All recipes, Seafood, Snacks

Cookbook Preview – Shrimp wontons w/ spicy coconut shrimp oil

[ezcol_1half] FYI, There is an entire chapter in our cookbook with delicious little morsels recipes just like this.  Preorder your copy now! [/ezcol_1half] [ezcol_1half_end] Here is another recipe preview from our cookbook - The Art of Escapism Cooking that is coming out on Oct 15th! This recipe has many components - slippery, bouncy, rich, tangy, spicy, creamy - working collectively and in balance to support what is ultimately a perfect shrimp wonton.  The idea was born out of my desire to eat a bowl of shrimp wontons where the shrimp-ness is celebrated in more ways than one, and to reminisce the time when I was little when I would always try to gather the dark orange oil from my mother's pan-fried shrimps and spoon it over my rice while sucking on the shrimp heads till my brain hurt.   No other person in the family did that.  And this is my way of doubling-down on their loss. As previous recipe preview, I will include the entire intro and instructions exactly as it will appear in the book.  Reading back, this one in particular was undoubtedly written on a day of great angst and bitterness (insert lol emoji).  Thing is, the way I approached writing a recipe

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May 8, 2018 In All recipes, Noodle/Pasta/Rice, Seafood, Slider Sticky

Singapore hawker marathon: Hokkien prawn mee (prawn bisque stir-fried noodle)

[ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] IT IS "UGLICIOUS" WHAT:  This will be the last span in Singapore hawker marathon.  Another aesthetically underachieving, possibly unappetizing-looking dish called Hokkien prawn mee (basically noodles stir-fried with prawn bisque) that became one of the few Michelin-blessed hawker dishes in Singapore. WHY:  At first glance, let's be honest, it looks like shit.  Clearly, this is a dish that gives little to zero fuck about what anybody thinks about it.  But how on earth does a spatter of yellow and unenthusiastic gloop land effortlessly on the Michelin Guide, kind of made me curious.  And if you also care to find out, you'd be blown away just as well by the powerful and intent talent and flavors that traffic underneath all that unbothered facade.  As the highest compliment for both ends of the comparison, it's the Ed Sheeran of noodles. HOW:  Forget about making it pretty.  It's not about being pretty.  It shouldn't be pretty.  What this dish should be about, at all cost, is the nuclear fusion between two of the most powerful elements in gastronomy:  lard, and prawn fats.  Every bite of this lightly saucy strands of noodles is a perfectly engineered explosion of porkyness from rendered lard with crispy cracklings,

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January 21, 2016 In All recipes, Dairy, Meat, Seafood, Snacks, Travel

MADRID, plus how to throw a tapas party

[ezcol_1half] In the past few years, for more times than I'd like to admit, I have allowed myself to dance dangerously around a question that is as simple as it is complicated, as imaginable as it is hopeless, a secret irritation that haunts us all who have ever fell in love with a corner of this beautiful land they call Europe, but had to depart soon after. You know you ask yourself this, we all do. Why. Why can't I live here? EVERY SIMPLE DELIGHTS FROM EVERY ASPECTS OF LIVING, RESTRAINED IN SMALL SERVINGS, BUT CONSTANT, AND IT DOESN'T STOP COMING It's a cliche, of course, for someone who doesn't know or has travelled to Europe that much. But is that what romance requires, muchness? From the first time I landed a foot in Paris back in spring 2012, around the time when I just started this blog up till now, I have only been to a handful of European cities and each affair lasted no more than a week. And yet, the immense imagery of lost stories behind every architectures and cobble streets, the courage I seek to enjoy life with ease that they breath daily as a

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January 8, 2016 In All recipes, Meat, mobile slider, Seafood, Snacks

LISBON, PLUS SURF’N TURF PORK BELLY AND SHRIMP SAUSAGE SANDWICH

[ezcol_1third] After what seemed as long as forever, but now, feels as short as a blink of an eye, five weeks of traveling in and out of 6 different countries, I am now, finally, back home. It is difficult, if not impossible, to sum up a journey as long as this one in one post.  It began in Hong Kong, then Taipei then back to Hong Kong, then it departed towards London, then Madrid, and Lisbon, then finally, passing by Germany, back to Hong Kong, then back to Beijing.  It was a zig-zaging montage of cityscapes, sounds, smells, flavours, stimulations… but also disorientations, sense of aimless drifts, dubbed by a relentless seasonal flu somewhere at end.  How do I tell such a story I have no clue.  I suspect I would be inadequate but I shall try. I shall try, starting with Lisbon. Why Lisbon?  I don’t know.  I guess there are moments in life that didn’t feel particularly monumental at the times, but somehow, years and years later, they stay with you whenever you feel like looking back.  Lisbon, in the best sense, felt as such.  There are cities where we go to feel the future.  New York, London, places that strut at

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June 14, 2015 In All recipes, Soup, Vegatables

THAI SPICY TOM-YUM-GOONG TOMATO GAZPACHO

[ezcol_1half] I FELT LIKE MY MOUTH HAS TAKEN A BEACH VACATION DOWN IN  THE SOUTHEAST, THAT I COULD HEAR THE SOUND OF TURQUOISE WATER MASSAGING MY TASTE-BUDS [/ezcol_1half] [ezcol_1half_end] Something is happening here, and if you had any loved ones residing in Beijing, you may have felt this.  Perhaps from the shaken jitters that come through their voices, perhaps even traceable within their text messages

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April 15, 2014 In All recipes, Bakery/Pastry, Meat, Seafood

MEXICAN CHORIZO + GARLIC SHRIMP BURGER

"BOYS WILL BE BOYS?" What happens when you practice general lawlessness between a 6-pounds white prince who has, for his entire 14-years of life, consistently mistaken himself as a Magnificent Pit Bull, and a 26-pounds mutt boy who, constantly subjected to his ambiguous status in the house, has quietly developed some sort of combative inferiority-complex? Sibling rivalries? Boys will be boys? I don't think so

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