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!
Old Saigon Spring Rolls!
Mmm, dippin’ good! This recipe is Day 13 in my cookbook. The Vietnamese version is wrapped in rice paper and needs to be consumed immediately while warm. The Chinese version is wrapped in filo style pastry. They remain crispy when cool and can be frozen for future consumption. And here’s a short video showing you how to fold the rolls… Continue reading Old Saigon Spring Rolls!
Slow Moo Stew
One of my favourite recipes! This recipe is Day 1 in my cookbook. An extremely popular dish with my customers. You can pair it with plain boiled rice or a crusty baguette. Don’t like beef? Try lamb and for a vegetarian version, use fried tofu. They both work well with the same herbs and spices. Continue reading Slow Moo Stew
Embert’s Braised Pork Belly & Eggs
Named after one of my nicest customer… This recipe is Day 2 in my cookbook. There are many recipes for braised pork belly out there but this version is unique, as it uses coconut water which makes the sauce both lighter and more fragrant. Drizzle the sauce over plain boiled rice for ultimate comfort food. Continue reading Embert’s Braised Pork Belly & Eggs
Cock-a-Noodle Salad
A salad for all seasons and another extremely popular dish. This recipe is Day 4 in my cookbook. Serve this aromatic and healthy salad as a light lunch/dinner option or pack it for a summer picnic. For the vegetarian version, replace chicken with strips of fried tofu or fried sweet potato. Continue reading Cock-a-Noodle Salad
Quack-Quack Curry
Another delicious way to cook duck… This recipe is Day 21 in my cookbook. Vietnamese duck curry is simply delicious and unique as it contains yam, carrots and coconut milk. Satisfyingly rich without being unctuous. You can also replace duck with chicken – Cluck-Cluck Curry! Continue reading Quack-Quack Curry
Lynne Chang 