Is there anything more comforting a big plate of Japanese beef curry rice? I really don’t think there is. I’ve taken a Japanese curry roux block and took it to the next level of comfort. If I’m going to cheat making this dish, might as well do it right!
Read MoreWe can’t exactly travel at the moment so I’m stuck here reminiscing about some of my favourite foods in Hawaii, one of them being kalua pork. This is such an easy dish to make, all pulled off in your slow cooker. Even though we may be self-isolating, you might find it hard to work from home when it’s smelling this heavenly in your house.
Read MoreIt’s a rarity that I purposely cook meat now. Seriously, it’s almost a novelty unless it’s part of an ethnic dish that I’m making that truly cannot be created vegan. I used to make baked chicken dishes, stews and casserole dishes a lot when I was younger when I first taught myself how to cook. This is kind of a throwback but moreso to use up the apples that I had sitting on counter before I left for Europe. Herb and mustard-baked chicken, anyone?
Read MoreIt’s December. Insert beef stew, glass of wine, sweatpants and Netflix. Tune into this recipe and you’ll have dinner on the table in no time.
Read MoreThe quintessential dish of Andausia - Rabo de toro. Bull’s tail? Oxtail? Yes, it’s hearty oxtail braised in a wine, tomato, carrot and celery sauce which goes so perfectly well with these cold fall nights. I’d suggest doubling up the recipe - you won’t be sorry!
Read MoreBurmese food is such an underrated cuisine. Burmese cuisine is probably some of my favourite Asian cuisines on the planet but it is so incredibly hard to find! When I was in Myanmar I had food that was so rich in spices in flavour, in everything. I miss it so much. So…I’m on a quest to recreate some dishes I had there and to explore. Here’s my first take: oh-no-khao-swe.
Read MoreCan anything else get more comforting than a big bowl of Bolognese? The answer is no which is funny enough since I’ve never actually made a classic Bolognese from scratch…til now. Of course, I had to throw my own spin on things. See what my secret ingredient is after the jump!
Read MoreIt’s officially fall which means give me all the spicy and warm comfort foods there is out there. Korean food does exactly that for me. I made dwaejigogi bokkeum, or spicy stir-fried pork belly, for the first time and I am so excited to bring this into my recipe repertoire! A complete cinch to make, this shouldn’t take more than 15 - 20 minutes to put on the table.
Read MoreSummer may be ending but my summery soba noodle salads are still going strong. Hiyashi chuka is the answer for when you are feeling like something light and refreshing but still need that carb-y goodness to fill you up. The ingredients are so interchangeable in this recipe but this one is pretty deluxe and stays traditional. Get your bowls ready!
Read MoreOne of my favourite Hawaiian dishes is loco moco. A hamburger patty, gravy, sunny side up egg and two scoops of white rice. Can it get anymore comforting than that? I made a shortcut version of it featuring miso gravy which I actually really enjoyed. Don’t knock it till you try it!
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