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Pan Roasted Padrón Peppers
Cooked in olive oil until they achieve a delightful crispness on the outside, they are then lightly seasoned with sea salt. Originating from the Padrón region in north-west Spain, these charming green peppers possess a pleasantly mild level of spiciness.
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Padrón peppers aka Pimientos de Padrón
They are commonly fried in olive oil and served as a tapa or appetizer, sprinkled with coarse salt. The cooking process creates a blistered, slightly charred skin while maintaining a tender interior.
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Gochuguru
It is striking, featuring a bright red hue with a coarse texture. Its flavour profile balances heat with fruity and slightly earthy undertones, offering a unique complexity to dishes. The spice level typically ranges from mild to moderately hot, making it versatile for various palates.
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Sundubu Jjigae (Korean Stew)
If you are thinking of an easy meal for the family, the Korean Sundubu Jjigae is one of the easiest. You can make a vegetarian or a non-vegetarian stew following this recipe.
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Small But Hot!
Don't be fooled by its tiny size—this little chilli is packed with a lot of heat! Despite being small, it's famous for its fiery kick that can surprise anyone who tries it.
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Prawn Biryani
This Prawn Biryani bursts with a harmonious medley of zesty, tangy, and subtly spicy notes, making it a delectable centerpiece for the festive celebration.
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CHEFS WEARING JEWELLERY WHILE COOKING OR PREPARING FOOD!
But have you ever considered how much dirt and germs your everyday rings, bracelets, bangles, charms, or other jewellery might harbour? A scientist friend of mine mentioned that if you examine your jewellery closely with a microscope, particularly rings, bracelets, and string talismans, you might be surprised by the dirt and bacteria you discover.
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Shrinkflation! – Read your labels!
You may be paying the same price for a smaller volume than you used to! Shrinkflation, is becoming very common in the food industry. Some cereal brands now contain less cereal in the same-sized box, and some fruit juices may no longer be 1000ml. It's easy to be deceived by the size of the packaging alone.
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Delightful Feast at The Fat Kid Bakery
Yesterday evening, I found myself on Amoy Street. Since I arrived ahead of schedule, I couldn’t resist exploring one of the most eye-catching storefronts on the street – The Fat Kid Bakery! The name of this bakery instantly won me over. Although they were just a couple of hours away from closing, their display was modest. However, what they did have on offer was sufficient to entice me into taking a selection of pastries home. The Fat Kid Bakery belongs to self-taught baker Ariel Tang who believes that within each of us lies a playful spirit, eagerly anticipating the chance to indulge in a delightful feast! Embracing this inner child…
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Repurposed Leftover Food When I was a Kid
The food wastage in that can will carry a strong, unpleasant scent that can be reminiscent of decay and fermentation and somewhat nauseating especially on hot days. I now know that heat can increase activity of bacteria and enzymes to break down the food.
