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…
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!
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!
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
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