August 13, 2019 In All recipes, Dairy, Sweets

Goat cheese and cherry swirl ice cream

[ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] the goat cheese popping untimed and irregular bursts of mild saltiness and cheesy aroma that cuts and balance the sweetness, which then welcomes a current of tangy and floral compote of black cherries and honey So some of you may already knew from my Instagram that I was forced onto a whiskey distillery tour in Scotland in spite of my lifelong disagreement with this confounding substance. If you didn't know, I'm probably going to need growthoid.com to reach out to you guys a lot more so you can see me getting into these shenanigans. Although against contrary evidence, I could swear I exercised a generous though painful effort to have fun. But ultimately, on a jam-packed five days excursion dead set on the sole purpose of hunting and gathering overpriced barley water and thus sidelining the other, infinitely more joyous activity of plowing into flocks of free-roaming sheep at every turn, it's safe to assume that I absolutely did not. And this brings us to today's topic, Mary's Milk Bar. If there was any highlights at all in my five days of being unpaid escort, it had to be this highly acclaimed ice cream shop in Edinburgh, sitting just

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August 8, 2018 In All recipes, Sweets

Granola and no-churn banana ice cream bars

[ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] IT TASTES LIKE THE LONG MISSING EMPATHY IN ALL HEALTHY BREAKFASTS, AT LAST, FINALY TAKING PITY IN ALL THE UNGODLY URGES WE HUMAN BEINGS HAVE TO DEAL WITH This is a desperate attempt to counter the tyranny that is summer in Hong Kong while still upholding a minimal level of personal responsibilities such as eating fruits and vegetables, taking fibers, lowering cholesterol and such sad things in life that we all to have bend to at one point or another.  Crunchy yet slightly chewy granola crusts sensibly consisting of rolled oats, corn flakes, seeds and popped grains, sandwiching a less reasonable yet thick layer of no-churn ice cream rampant with cream and sweetened condensed milk, the only good judgment of which is made with the inclusion of two frozen bananas. It tastes like empathy in a healthy breakfast, at last, finally understanding and taking pity in all the ungodly urges we human beings have to deal with in real life situations.  And I'd say the constancy of 34 degrees celsius with 80% humidity is as real as fuck. [/ezcol_3fifth] [ezcol_1fifth_end] [/ezcol_1fifth_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][amd-zlrecipe-recipe:182] [/ezcol_1half_end]

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July 24, 2018 In All recipes, Noodle/Pasta/Rice

SUMMER CREAMY TOFU NOODLES

[ezcol_1third] A DRESSING THAT IS CREAMY YET EXTREMELY LIGHTWEIGHT, WITHOUT THE DEPLOYMENT OF MAYONNAISE OR DAIRY-THICKENED PRODUCTS [/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1third] What drives us?  What fuels the engine that set us in motion through this open water of life?  And to what extend, if any, do we understand and can we even steer this propulsion?  Or are we all, in the end, simply just being moved?  Because when you think about it, doesn't the phrase "being driven" imply, in the best case scenario, riding shotgun?  So are we all just passengers in an autonomous car?  At this point in life, I ask myself this a lot. Whatever it is, we are of course all driven by different things, some by ambitions, some by expectations.  Some are driven by responsibilities.  Some are driven by ideals.  I, for one, am regrettably yet hopelessly driven by the saddest of them all — insecurities.  It is, no doubt, a powerful fuel, productive even, if cultivated under the right set of circumstances.  In spite of the inconvenient mandate it has issued me since birth to render all perceived informations as glass-half-if-not-almost-empty situations, it had nonetheless also dragged me through college, got me a job sort of, kept me engaged, however minimal,

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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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June 26, 2017 In All recipes, Bakery/Pastry, Dairy, Sweets

MY PERFECT LEMON POPPY SEED CAKE + CAKE CRUMBLE LEMON CREAM POPSICLE

[ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] INSIDE EACH GOLDEN SLICES OF THIS SPIRIT-LIFTING CAKE, IS A PIECE OF MY OWN HEAVEN. AND IF I MUST BE NITPICKING FOR A FAULT, WELL, TO THAT I HAVE A SOLUTION, TOO. I wasn't really contemplating on a cake recipe.  I always feel a little self-doubt every time I throw one out there, after all, I have about as much credentials on cakes and baking as a dog on dating advice.  But over the last week, I wanted to bake a lemon poppy seed cake for a couple of friends coming over for coffee, and to my surprise as well, I couldn't seem to find a satisfactory answer in the worldwide web with all its might.  OK, given that I didn't really look past beyond page-3 on a Google search, but as far as I'm concerned, if it's not on page-1, it might as well not exist in this world, and I went to page-3!  Page 3!  Can't say my research wasn't thorough. There's of course, lots of lemon poppy seed cake recipes out there.  And they probably all possess certain qualities that satisfy each maker's niche, but for me, each and every one seem to have one or two imperfections.

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September 7, 2016 In All recipes, Bakery/Pastry, Sweets

SICHUAN PEPPERCORN BLUEBERRY OATMEAL PIE

[ezcol_1half] A SERIOUSLY FLAKEY PIE WITH BLUEBERRIES SCENTED WITH FLORAL SICHUAN PEPPERCORNS, MYSTERIOUS AND SUBTLE, AND CREAMY OATMEAL ON THE BOTTOM TO SOAK IT ALL UP [/ezcol_1half] [ezcol_1half_end] Easy as pie.  I’m sorry.  Was that supposed to be funny? Pies are anything but easy.  In fact, it took me two years of really, really, humiliatingly sucking at it; and another three years of total denials and nightmarish phobias; and then another year to pick up the pieces of my self-esteem to try again; and then, finally then, last week, before landing on something that I feel happy enough to share with behind closed door.  And today, six years plus a couple tweaks later, to talk about it openly on the internet.  This recipe is my collected wisdoms on pie-making from years of failures and heartbreaks (think those pies as a house presented with a giant sink hole, sewage flooding and electrical fire, all at the same time). What it is, is a seriously flakey pie, like no-kiddingly flakey, with blueberries scented with a mysterious, floral tone from sichuan peppercorns that is subtle but distinct, and a bed of creamy oatmeals to soak it all up.  The sichuan peppercorns are not gonna make you go “Chinese food!“, ok?, it won’t.

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August 4, 2016 In All recipes, Poultry

CHICKEN SATE W/ “DIRTY” PEANUT SAUCE

[ezcol_1half] WHY NOW?  WHY THEN?  NO REASON.  IT WAS JUST A SWITCH TURNED ON, LIKE THE DAY WHEN A GIRL STARTS TO LIKE A BOY. Craving, is a strange thing. It's been 8 years since the first and last time I visited the island of Bali, and not in the almost 3 decades before nor the years after, had I given this thing called sate (or satay) even the slightest attention.  Weird, given that I have, since then, graced through the feeding grounds of Malaysia, Thailand, Vietnam and Hong Kong, trapped in the seduction of rice noodles folding under that intoxicating broths, infatuated with fish heads bubbling inside the sinisterly red gravy, undistracted from the fetish pursuit of just how transcendently sexy it could be, inside the supple thighs of a chicken gently poached in herbed stock and served over rice.  Might I even add that when it comes to meats-on-a-stick, I did plenty damage around the globe. [/ezcol_1half] [ezcol_1half_end] But sate?  Yeah sure I saw it somewhere here and there.  But what, why and how, honestly, I couldn't care less. Perhaps I've always suspected them to be dry, a reasonable doubt given the skimpy amount of meats having to fully char over charcoal.  Or that they, out of the mere once or twice close encounters, appeared to

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