Quick and easy “Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European cuisines, including those of Ukraine, Belarus, Poland, and Russia. In most of these countries, it is made with beetroot as the main ingredient. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient. Other varieties that do not use beetroot also exist, such as the tomato paste-based orange borscht […]
Quick and easy “Sambal belacan is made by mixing toasted shrimp paste with chilli peppers. A traditional manner of making sambal is using a stone mortar. Sambal is an Indonesian loan-word of Javanese origin. Region’s that serve sambal are Indonesia, Malaysia, Singapore, Sri Lanka and Netherlands.” When i was a toddler living in Singapore, both mom and my grandmother introduced me to chili. Back then i was known as a real “kepoh” which directly translates […]
Quick and easy “Is a north Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.” Apart from Asian food being my number one choice, Italian food comes in second place. Dad being half Italian, I guess this explains why I’m always […]
Quick and easy “An Indonesian cuisine, oxtail soup, also known as sop buntut is a popular dish. It is made of slices of fried or barbecued oxtail, served in vegetable soup with rich but clear beef broth. A relatively new variant is called Sop Buntut Goreng (fried oxtail soup), where the oxtail is seasoned, fried and served dry, the soup is served in separate bowl. The dish is commonly eaten with rice and accompanied with […]
Quick and easy “A straight forward penne dish, perfect for summer.” At the age of 17, while working in Santorini, I used to work with a chef who’s signature dish was chicken balsamic and sage penne. I remember always craving it when I would serve the hotel customers the dish. It’s very easy and whenever making it, it brings me back to that perfect summer on the magical island.
Quick and easy “A traditional small cake from two towns of the Lorraine region of Commercy and Liverdun in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape.” During my time at Le Gavroche, I started my work placement in pastry and learnt to make dark chocolate chip and orange zest madeleines. While at Roux at Parliament Square I learnt to make lemon zest madeleines. And in the beginning of the […]
tasting tales 