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Cumin pea and bulgur fritters with lemon yogurt sauce

I have indulged a little too much on meat and desserts over the two weeks holiday in the states, so I have been trying to prepare light meals and snacks with more vegetables and healthy carbs. This dish is just what I need, packed with nutrients and flavors made with ingredients I always have in my kitchen. I like using Middle Eastern spice when I cook with bulgur wheat, and cumin works perfectly well in this recipe. The tangy lemon yogurt sauce adds freshness to fritters. This recipe can be great for finger food at a party as well. Continue reading Cumin pea and bulgur fritters with lemon yogurt sauce

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Lamb chops with marsala cherry and cinnamon sauce

Lamb chops are my go to dinner menu when I want to do something special. They are so good as they are, but also incredible with fruity sweet and sour sauce. This sauce has intense and tart cherry flavor as well as warmth from marsala and cinnamon. I’ve roasted lamb chops in the oven instead of pan-frying (which is perfectly fine as well) so I could pay attention to the sauce while the meat is cooking. Great dinner party dish if you want to impress without hassles. Continue reading Lamb chops with marsala cherry and cinnamon sauce

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Cold soba salad with avocado and roasted cashew nuts

Sometimes I just can’t be asked to do anything. Especially in a crazy hot Hong Kong summer day like today, last thing I want is to get cooked up in front of a hot stove. This dish is perfect for a day like this. It’s extremely simple since there’s not much cooking involved besides boiling some noodles and veggies, but still doesn’t compromise on flavors. This recipe, if I can call it a recipe, is based on everything I have in my cupboard and fridge. You can use any vegetables and nuts you have instead of what I listed. Just remember, you will want something crunch with your soba. Continue reading Cold soba salad with avocado and roasted cashew nuts

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Spicy and sweet pork stir-fry with Korean chili sauce

This is one of my all time favorite Korean food. Essential ingredient of the sauce is fermented Korean red chili paste called ‘Gochujang’, which is very commonly used in Korean cooking. Its complex spiciness is well balanced with the sweetness from onion and honey in this dish. Feel free to add a bit more honey if you want extra sweet flavor. And if you are worried about the heat taste the sauce after adding 1-2 tablespoons of chili paste then adjust the amount to your liking. Best way to serve the pork is to with fresh lettuce and fluffy rice. Continue reading Spicy and sweet pork stir-fry with Korean chili sauce

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Moroccan spiced chicken stew and bulgur wheat

This recipe was inspired by ‘Chicken Tagine’ that I made during a cooking class in Marrakech. This dish has all the spices, which will give you wonderful Moroccan flavors and aromas but doesn’t require a tagine or a diffuser often needed at home to make traditional Chicken Tagine. And instead of cous cous, I like to serve it with healthier and nuttier option of ‘bulgur wheat’. Continue reading Moroccan spiced chicken stew and bulgur wheat

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Orange vinaigrette quinoa salad with candied walnuts

Quinoa is such a joyful ingredient to cook with and eat. It’s versatile, healthy, and delicious with wonderful texture. This salad recipe requires a little more effort than ones you just toss everything in and mix. But when it’s done I promise it will be a showstopper. Great as a light main or an appetizer served at a dinner party. Continue reading Orange vinaigrette quinoa salad with candied walnuts

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Korean grilled beef in sweet soy sauce – Bulgogi

Korean soy sauce grilled beef bulgogi

Wonderfully sweet and umami Bulgogi is probably the best known and one of the most popular dishes among Korean food. I am a spicy food junkie, but I can never resist this tender mouth-watering beef dish. It is so simple to make, after you prepare and puree the ingredients all you have to do is to marinate and cook the beef in high heat quickly. Ingredients like Asian pear and ginger are known to tenderize the meat as well as adding flavors. It is also essential to use thinly sliced beef, as thin as possible. I use either flank or short rib cuts for shabu shabu. Continue reading Korean grilled beef in sweet soy sauce – Bulgogi