Thai Style Chicken Wings

Thai Style Chicken Wings

May 29, 2014

This is one of my absolute favorite ways to make wings. The pungent fish sauce taste teamed with a sweet tanginess, giving way to a little heat. 

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Cajun Chicken Wings

Cajun Chicken Wings

May 27, 2014

This is the first time I've made wings this way, I normally make cajun style with drumsticks and thighs. Cajun is an easy recipe that is full of flavour and I find it especially good on chicken and prawn. It tastes great whether you stick it on a grill, in the oven, or pan fried. I like serving cajun chicken with spaghetti and corn on the cob.

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Anchovy BBQ Wings

Anchovy BBQ Wings

May 26, 2014

It sounds a little strange, so what makes them anchovy BBQ? Essentially, it’s a homemade BBQ sauce mixed with pureed anchovy thrown in. I got this idea from Cay Tre, a Vietnamese restaurant in Soho where they served anchovied chicken wings. They were sticky, sweet and savoury at the same time and tasted so good.

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Macarons [2012]

Macarons [2012]

May 20, 2014

2012 was a fun year of experimenting with even more colours, shapes and drawings. There were a few new flavours too, but for now, I'll let the photos do the talking.

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Macaron Flavour Creations [2011]

Macaron Flavour Creations [2011]

May 17, 2014

I learnt how to make macarons from Raspberri Cupcakes, so please hop over to her beautiful site for recipes.

I've had so much fun coming up with macaron flavour combinations - here are some of my earlier creations from 2011, when I first started to make them. 

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Dry Fry French Beans (without meat)

Dry Fry French Beans (without meat)

May 12, 2014

Dry fried french beans with minced pork in chilli bean sauce is a signature Sichuan dish and everyone makes it with a slight variation. I made a vegetarian version at the weekend, mainly because we had a lot of vegetables that needed to be cooked, and eating a vegetarian meal weekly/fortnightly feels like a nice way to detox without being deprived.

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Shrimp Paste Chicken Wings

Shrimp Paste Chicken Wings

May 11, 2014

This was another star of the Easter Chicken Wing Party - shrimp paste wings. Shrimp paste is very pungent and gives food a wonder depth of flavour and deep frying it seemed to have enhanced the flavour even further. 

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Japanese Style Enoki Mushrooms

Japanese Style Enoki Mushrooms

May 09, 2014

Butter & soya is a popular flavour combo in Japan and it tastes so good together. When I’m in Hong Kong, I always pick up some Calbee Jagabee chipsticks in this flavour. They are so addictive… but that might be because I love crisps!

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Thai Sweet Chilli & Soya Chicken Wings

Thai Sweet Chilli & Soya Chicken Wings

May 03, 2014

 [The wings here are a little under roasted, a few minutes longer in the oven would have further caramlised them] 

I had bottles and bottles of thai sweet chilli sauce at home that needed to be used up before they went off - thanks to one of my brother's sauce addictions. I'm not too big a fan of Thai sweet chilli as I find it too sweet but I didn't want the bottles to go to waste, so starting thinking of ways I could use it whilst toning down the sweetness. 

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Buffalo Wings

Buffalo Wings

May 02, 2014

I love love love buffalo wings! The spicy, salty and acidic vinegar tang gets my mouth watering every time I think about them. I've not eaten these in America before so I can't say I know how they should taste, but I know I love the buffalo wings at Meat Liquor.

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Sasuke Ramen | London

Sasuke Ramen | London

May 01, 2014

Ramen bars are popping up all over London and Sasuke looks to be another promising one.

I've already eaten at Bone Daddies, Ittenbari, Tonkotsu, Shoryu - the kind of ramen joints you find in Japan selling only ramen and made fresh daily - as well as at Kirazu and Nagomi which are Japanese restaurants that also make ramen from scratch.
 

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