The food diary of a time-poor salaryman. Nutrition conscious, and meal prep friendly.
A long, slow simmer in soy sauce and spices turns beef shanks into meaty, gelatinous goodness. Easy to meal prep, and the sauce gets better the more you reuse it.
Sometimes, a velvety, and aromatic coconut curry is exactly what you need. Balance out the rich sauce with chicken breast to indulge in a lower calorie comfort meal.
Zongzi are savoury dumplings made of glutinous rice, traditionally eaten during the Dragon Boat Festival. I experimented to see how to shape them just right.
Mimic the appearance, texture and rich taste of crab roe by making use of unlikely culinary friends. Includes instructions on how to handle Chinese salted duck eggs.
Savoury and funky douchi plus sweet fresh clams make for a quick and simple seafood recipe that punches well above its weight class.
A family favourite recipe for a Cantonese-style stew. Chestnuts bring sweetness to balance the savoury flavours, and the sauce is divine for spooning over white rice.
A Chinese home cooking classic. Pan fried black cod (also known as sablefish) with an all-purpose stir fry sauce. Rice absolutely required.
A bit of inspiration and planning is all it takes to breathe new life into stale leftovers. This dinner punches above its weight class in flavour, while remaining light on the calories.
Here’s a classic Cantonese chicken and rice recipe, adapted for the modern kitchen. Simply seasoned, no spills or frills.
Winter melon makes a refreshing soup for the winter. Supercharge the flavour with shiitake mushrooms, and the bones and trimmings from roast duck.