Being an Asian, making spring rolls has always been a regular cooking activity at home. There’s nothing complicated in making them, perhaps the only part you’ll need a little practice is wrapping them nicely.
When I came across these Firecracker Prawn Rolls from The Woks of Life, I was eager to try them. They are whole deshelled prawns marinated with a spicy chilli dressing and wrapped individually with spring roll wrappers. Because of their shape and color, they do resemble Chinese firecrackers, minus the explosion.
These highly addictive prawn rolls work great as a side dish for lunch and dinner, or simply an impressive party appetizer.
The final ingredient I’ve chosen from CAI’s omakase box is none other than these Chinese chives (Kochi). Filled with Vitamin E, B-carotene and Allicin, regular consumption of Chinese Chives can help to purify your blood, boost your immunity and has anti-aging properties.
Chinese Chives from Kochi.
I’m a big fan of Chinese Chives, be it in dumplings or as stir-fry, it is a regular ingredient in my fridge. This Crispy Chives Pancakes recipe is modified from the popular Chinese Spring Onion / Green Onion Pancakes. In my humble opinion, the texture of a perfect Chinese pancake should be light, crispy and flaky all at the same time. It should be bursting with a substantial amount of the star ingredient – Chinese chives. This recipe is just that.
Light and flaky texture.
Besides using a low protein flour, a neat trick to achieve that texture is to “fluff” the pancake with a pair of tongs by loosening and squeezing the edges together. If you’ve seen how the prata man prepare your prata, you’ll know what I’m talking about.
You could freeze uncooked portions (like I did) and thaw them at room temperature for 30 mins before hitting the pan.
New Year’s resolutions are the perfect opportunity for all those who have failed to start making the changes that they said they would make next week, next month, etc.
3 weeks into 2017 and it is time to start fulfilling one of my top resolutions – start eating healthier food. I chose kale as I’ve always been wanting to incorporate this cruciferous vegetable in my diet. Cruciferous vegetables are unique because they are rich in glucosinolates which support detoxification and greatly reduces the risk of breast, colon and lung cancer.
However, Kale has a bitter and peppery taste which might not be appeal to some people. A great way to enjoy kale is to turn them into kale chips. If you are not a fan of Kale, then perhaps these crispy salt and vinegar kale chips will convert you!
The best part is no heavy frying is involved. Toss them lightly in olive oil and some seasoning, pop it in the oven and wait for 15 mins, that’s it. Oh, and I guarantee you can’t just stop at one.
Mention beef stew and immediately, a comforting image of soft chunks of meat with vegetables sitting in a bowl of rich, deeply flavored brown sauce comes to mind.
Contrary to popular belief, using cheap lean cuts of meat is not necessary ideal for making beef stews. When there is not enough fat marbling in the meat, they’ll just turn dry and leathery and will never ever become tender no matter how long you cook it. Trust me, I’ve seen my share of failed beef stew days. Nowadays, I generally stay away from packaged meat labelled as “beef for stewing” which has zero vein of fat.
Look for chuck with good ratio of fat marbling.
That being said, there is no need to invest in high quality meat either to make this perfect pot of fall-apart beef stew. You’ll just want to look for beef chuck that is well-marbled with a good amount of white veins of fat running through it. I popped by my favorite butchery and found these amazing inexpensive beef rib fingers.
Since the little one in the family is not a fan of celery, I kept the choice of vegetables to simply carrots and potatoes. Feel free to throw in other kind of root vegetables, peas or even mushroom.
Oh, this is a perfect dish to make a day ahead as the flavor develops even further the longer it sits. In fact, it is highly recommend that you do.
Burnished and caramel sweet with a light hint of occasional bitterness, this 3-ingredient honeycomb is the perfect food to bring around with you due to its ease of preparation, and ability to keep very well. Unlike chocolate, honeycomb does not melt easily and makes a convenient sweet treat.
Honeycomb is already delicious on its own. However it is also beautiful as a decoration on cakes and ice cream. Due to its bubbly texture, crunchy honeycomb makes the perfect pairing with dense cakes or smooth ice cream. Another way to enjoy honeycomb is to dip it into tempered chocolate before feasting on it. Those who have tried the British candy bar ‘Crunchie’ or Australia’s ‘Violet Crumble’ can understand what a joy chocolate coated honeycomb tastes like.
Honeycomb can be made well in advance and stored in an air tight container, lined with baking paper, away from direct sunlight, in a cool and dry place. Do take caution when handling the honeycomb mixture before it sets. As molten sugar has a very high boiling point, please be very careful when preparing honeycomb, no matter how easy this recipe sounds. Being burned by molten sugar is painful and dangerous. So be safe, have fun and don’t forget to enjoy your honeycomb.