Month: February 2015

Eat More Fish: Tiger Prawn Sambal

Eat More Fish: Tiger Prawn Sambal

Sambal is an Indonesian word of Javanese origin (sambel). Sambal is a sauce made from chilli peppers and other ingredients like shrimp paste, fish sauce, garlic, ginger, shallot, sugar, lime juice, and rice vinegar or other vinegar. Sambals are served as hot, spicy condiments for dishes like ikan bakar (grilled fish), […]

Bresaola Carpaccio

Bresaola Carpaccio

Bresaola (or brisaola) – the name is derived from the Lombardian word ‘bresade’ meaning braised –  is salted beef that has been air-dried and aged for two to three months until it becomes hard and turns a dark red, purplish colour. It is made from top (inside) round, and is […]

Sorbet – Lushice Review.

Sorbet – Lushice Review.

Sorbet, or water ice, is a frozen dessert made from fruit juice or fruit purée wine and/or liqueur. If sorbets contain alcohol, it lowers the freezing temperature, resulting in a softer texture. Sorbet is often confused with sherbet but an American sherbet is a frozen dairy product, a sorbet has […]

Meat Free Monday  – Nattō : Kimchi Nattō Rice Bowl

Meat Free Monday – Nattō : Kimchi Nattō Rice Bowl

Fermentation is making a comeback and is on an upward trend this year, although as we know, it is centuries old. Here in the Lover of Creating Flavours kitchen, we continue to bottle sauerkraut and kimchi and experiment with kombucha for our Heaven Preserve Us  brand but  there’s another super food […]

Lea & Perrins and My Ultimate Bloody Mary

Lea & Perrins and My Ultimate Bloody Mary

I make no secret of my love for the mighty Bloody Mary cocktails in all its incarnations. We looked at one of its major components a couple of weeks ago and today, it is the turn of Worcestershire sauce. Like Tabasco sauce, Lea and Perrins is a regular fixture in […]

新年快樂  – Cantonese Steamed Sea Bream

新年快樂 – Cantonese Steamed Sea Bream

We’re celebrating Chinese New Year in style this year with Amoy, who have very generously provided a hamper of fabulous delights together with decorations and traditional symbols including money envelopes and fortune cookies. We’re holding our chinese banquet tonight in our little pop up bistro La Petite Bouchee and just […]

Fesenjan Chicken Stew with Anardana

Fesenjan Chicken Stew with Anardana

Anardana is made from dried pomegranate seeds. It has a mildly fruity, sweet and sour taste. Used in India as a ingredient to sour chutneys, it is also used in pastries and breads in the Middle East. The seeds are tough and sticky, but can be infused into liquids or […]