tagged ‘chilli’

Very addictive homemade chilli oil

in Small bites, Taste -

This very addictive homemade chilli oil is my favourite recipe from Jeremy Pang’s Hong Kong Diner. I LOVE IT with eggs & avocado!

Very addictive homemade chilli oil

I’ve had a soft spot for this book even before it came out- see, the contributing author is Adrienne Katz Kennedy, one of my favourite ladies, mama & cook extraordinaire and vital part of School of Wok for some time now. And of course, I had also experienced first hand the cooking of super chef Jeremy Pang, as all as his generous involvement in the community – so it was a no brainer really. Still, when I got the book, it really blew me away: flicking through the pages, Hong Kong and its vibrant, multicoloured, intense food scene comes to life: there’s street snacks you want to have a passionate love affair with (I tried the pork chop crusty rolls at the book’s launch and I was instantly hooked), dumpling and baos galore (all beautifully photographed by Kris Kirkham), noodle & rice pots you’ll want to burry your head in (I can’t wait to try the steamed rice one with Chinese sausage & salted egg) and lots of sides and extras. [READ MORE]

Chilli, lemon zest & parmesan popcorn

in Small bites, Taste -

Chilli-lemon-parmesan-popcorn

Happy first of November y’all! I like this time of year- it’s not “OMG it’s Christmas” spectacular, nor “can’t wait to hit the beach” carefree, yet there’s something about this month, with it’s dark afternoons and first cold blasts, that fills me with a somewhat calm sense of comfort and an ever so slight excitement for the more glamorous month which follows. [READ MORE]

Kidney bean & dark chocolate chilli

in Savoury, Taste -

Chilli-4

Two. That’s exactly how many meat recipes I have here. And it’s not wonder. See, I like meat, I really do. But it’s not my favourite thing to eat, hence, when I prepare meals, look for and test recipes, it’s almost always not on my mind. Also, I have to admit, I’m quite ignorant when it comes to ways to cook it. I don’t know meat well at all and until I do, I prefer to stay away. So, I stick to fish and vegetables and pulses instead, things I know, love and cook on a heavy rotation, hopefully without my meals becoming boring or repetitive. [READ MORE]

Spicy green bean stew (Tesmole de ejotes)

in Savoury, Taste -

SpicyGreenBeans-620-5-2

I love Mexican food; its ingredients (I mean, limes, avocados, chillies, corn, beans, tortillas, tequila, you get it, right?), the heat and flavours, all those vibrant colours and different textures. When I was about 11 or 12, I went with my sister, my mom and one of her friends to a Mexican restaurant. That’s my earliest memory of Mexican food (lots of heat, tons of flavour and so so many tortilla chips) and also my earliest memory of having eaten so much I could barely move. Literally. Thank God the restaurant was up on a small hill and we had to walk down to our house. To this day, most of my Mexican (or Mexican- inspired) meals are more or less the same: heat, flavour, tortilla chips- minus the over-excited overeating and plus a couple Margaritas. [READ MORE]