Tuesday, September 16, 2014
This was one of the celebration dishes I made on the day of Mid-Autumn festival. Oh, goodness me, it's been a while until I finally post the recipe. I guess it’d be better to post some time after the festival as this dish is very versatile throughout the year and you can whip it up in 15 minutes. If you or your family is a fan of chicken wings, you have to give it a go. It’s also a life-saver on a hectic day. You can refrigerate the marinated chicken wings well ahead, then pan fry them whenever you’re ready. The key to making this dish successful and delicious is not to over cook the chicken wings. When they are just done, the chicken meat is succulent and juicy.
Friday, September 12, 2014
What I love the Korean food is its distinctive hot taste. Gochujang (Korean hot pepper paste) is a fermented hot bean paste that is widely used in Korean dishes. Its spicy flavour is blended with a slight sweetness making every dish so unique and addictive. It wouldn’t be the same if without adding the hot pepper paste. The other day I made this chicken stir fry dish with the distinctive paste with some veggies on the go. It really went so well with a bowl of steamed rice.
Sunday, September 7, 2014
After the first attempt of making mooncakes used my own branded mould, I was itching to make another batch with a different filling. A purple sweet potato (purple yam) has been sitting in the basket on my kitchen benchtop for quite a while. Guess that it’s perfect for my second attempt. The purple sweet potato grown in Australia is quite dry itself, with less water content compared with other kinds of sweet potatoes. I don’t need to stir fry the filling very long and was quick to get a very satisfied result. By blending it with some coconut cream, the filling was infused with a pleasant coconut fragrance. This batch of snowskin mooncakes turned out great that I happily wrapped up my cooking for this year’s Mid-Autumn festival.