Sometimes, it’s all about the sauce…
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…
Quick guide to faking it as a wine critic…
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 awesomeness of Chinese flatbreads
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
A Confusion of Sauces…
Many thanks to all those of you who purchased my first cookbook! I thought it would be helpful if I posted the brands of sauces and certain ingredients I normally use to prepare the recipes mentioned in the book. It’s a bit like a make-up artist revealing her preference for certain products, except these go IN your face not ON it! All these brands are internationally well … Continue reading A Confusion of Sauces…
Anyone for Salted Duck Eggs?
Salted duck eggs holds a special place in my heart. Here’s why . . . Long before my family came to the UK, my maternal great-grandfather owned a business in South Vietnam producing raw duck eggs cured in salt – a food item greatly loved by the Chinese. So successful was he at producing these eggs that they were exported to other parts of Southeast … Continue reading Anyone for Salted Duck Eggs?
Lynne’s Counterfeit Chicken Wings – A Wing-Wing Situation!
Vancouver has a LOT of Asian restaurants. Few restaurants, however, can boast of a reputation built around a plate of fried garlicky chicken wings, with queues out of the door as proof! Phnom Penh Restaurant in the old Chinatown district is a famed hole-in-the-wall that won’t be winning prizes for its décor or service . . . but it doesn’t care either. Its secret weapon … Continue reading Lynne’s Counterfeit Chicken Wings – A Wing-Wing Situation!
Finally, my cookbook is out!
Happy New Year Everyone! I’m delighted to tell you, the book is now available at Amazon and in bookstores! If you’re interested in buying a copy (hooray!) there are several ways… Here are the links: Lynne’s Month of Meals at Amazon UK and at Amazon USA. If you’re going to a bricks-and-mortar bookshop, you’ll probably need the ISBN number: 978-0-9927470-5-3. To everyone who’s given me encouragement … Continue reading Finally, my cookbook is out!
