Earlier in the month, it was reported by the BBC that warmer waters around the UK has resulted in a greater supply of squid. These rubbery wonders normally live in the Mediterranean and Southeast Asian seas. In fact, worldwide, there’s been explosive growth in octopus and squid populations. Great news for all squid eaters out there…not so great news if you prefer your chips with … Continue reading Squid Pro Quo?
How to win friends and influence people? Serve this dish up! It’s a guaranteed winner for anyone who loves seafood and you’ll have all your guests fighting for the last one on the plate. The only complicated thing about making this dish is buying the prawns and deveining. Living in a city miles from the sea, frozen prawns are my only option. Look for size 21/25 … Continue reading Salt and Pepper Prawns (椒鹽蝦)
Last Saturday was hot and humid. Not ideal weather for a 2½ hour drive from southeast London to the Fletching Glasshouses in Lewes, Sussex. But in spite of the heat and traffic, it was worth the long journey…the first Changly’s Kitchen field trip! The glasshouses are rarely opened to the public and for a good reason. This is a family run working nursery not an ornamental one, and … Continue reading If only I had a garden…
Here are three very different styles of sauces to serve with plain poached chicken. (In my cookbook, they all appear on Day 9 as London Chicken Rice!) Why three sauces? Well, different strokes for different folks: a choice of three means something for everyone. BUT you can also serve these sauces with fish, or use them to dress plain ol’ cooked noodles – that’s how versatile … Continue reading Plain food transformed by three sauces…
Vietnamese food without this dressing/sauce is like Luke Skywalker without a lightsabre: lame! It’s a vital and versatile condiment that can be used in many ways. You’ll find this sauce served in every Vietnamese restaurant worldwide. It’s especially great with the recipes on Day 13: Old Saigon Spring Rolls, Day 28: Squidgy’s Patties, and Day 6: Smoking La Lot Beef Wraps. OR just use as a … Continue reading Vietnamese Dressing, Dipping Sauce …or Nước chấm!
Soy milk…love it or hate it, it’s part of the diet for many Chinese all over the world. When I was growing up, my mum regularly made fresh soy milk as it was better quality and so much cheaper to produce at home. There’s also no fear of added preservatives (which commercially produced soy milk will always contain) to increase shelf-life. I mentioned to my … Continue reading Squeezed from a bean!
Cupcakes are seriously overpriced; in London, expect to be charged £2.50 for a handmade number. The problem I have is that too often the sponge is dry and the buttercream icing a little grainy and too sweet. They look great but taste a bit disappointing. And I want something with a little more depth than just boring sponge and icing! So here’s my version using chocolate … Continue reading Pimp My Cupcakes!
When my maternal grandparents fled China in 1949, and resettled in southern Vietnam, they brought with them many unique food traditions from the Teochew region of Guangdong province. One of these traditions was to make a special rich and aromatic braising brine to cook goose and duck. What’s special about it? Versatility. Yes, goose and duck is traditional, but chicken and pork work too. Even boiled … Continue reading Sometimes, it’s all about the sauce…
Ever been given a glass of wine, and worried about what to say while your host waited expectantly for your ‘tasting notes’? Here’s my Cheat Sheet!!! The next time you pour a glass of wine, take a closer look at the wine and take note of the following three points, the last being the most prominent. Appearance – colour Nose – smell/flavours Palate – taste … Continue reading Quick guide to faking it as a wine critic…
The humble Chinese spring onion flatbread. Crispy flaky skin with a salty and savoury filling. Deliciously moreish eaten just off the pan. What’s not to like? They’re commonly known as pancakes BUT are really more like flatbreads – China’s equivalent of a yeast-free bread, and very similar to the Indian Paratha. Eaten as a breakfast item or a street snack, they’re more prevalent in northern China … Continue reading The awesomeness of Chinese flatbreads
Lynne Chang 