Happy New Year! 2021 has been an incredibly hectic year for me. A main reason I have not been active here since April. In May, my husband and I left our beloved Hong Kong, our second home that we had lived for over a decade. I’d always moved a lot, and never lived anywhere longer than 4 years until I moved to our 58th floor flat in the west side of Hong Kong Island. Our flat with a stunning view of Hong Kong’s skyline and harbour was my 23rd home, and I had lived there for over 11 and a half years. Leaving Hong Kong was as hard as I expected but leaving my close friends was much harder than I imagined.
Happy Lunar New Year everyone! I’m still having a hard time believing that it’s 2021. I’m sure you’ll agree with me, last year just feels like a bad dream that I’m struggling to wake up from. I still haven’t seen my family in Korea, it’s been a year and four months since I last saw them. And spending yet another big holiday missing my family was the last thing I wanted. Maybe that’s why I tried to keep myself even busier in the kitchen preparing for the New Year holiday this year, cooking up a storm to feed just two people; me and my husband, haha (we just finished leftovers). I am sharing recipes for quintessential Korean celebration dishes “Japchae” – Sweet potato noodles and vegetables, “Aehobak Jeon” – Korean Zucchini fritters and a simple spring onion salad today. I have also made Kimchi pancakes for the New Year, click here for recipe.
Can you believe it is October? It is so easy to lose the track of time this year. I know fall has started in many parts of the world, but where I live late summer weather, which is a lot more bearable than early and mid summer weather, is here to stay for another few weeks. I promised to post more cold noodle recipes during this summer but I only seem to have shared them on my Instagram. (By the way, please check out my Instagram if you haven’t yet). So I decided to share 3 recipes today. They are all quick and easy, healthy and light with a little kick from spicy sauce. They are perfect for summer but good for any time of the year. Continue reading Vegan and vegetarian noodles, nooddles, noodles
If you ever wanted to visit Hong Kong in the future, you should know that mid October through December and late March through early May are the most beautiful months to be here. There are rainy days in spring of course, (we have subtropical climate after all) but we also have many days of beautiful sun and breeze with relatively low humidity. Well, our spring has just passed by us without most of us even noticing it. Now it is full on summer with scorching heat, rains and unbearable humidity all the way through October, urgh….But at least now I have an excuse to make my favorite noodle salads all the time. Not that I need an excuse, but I really do make cold noodle salad a lot in summer ;-). Continue reading Green tea noodle salad with spicy Asian dressing
Can you name one person who does not like dumplings? I certainly can’t. I can’t even think of anyone who wouldn’t shout out “I love dumplings!” with a big smile in their face. I think anywhere in the world has its own version of dumplings. And they are often associated with warm fuzzy memories of home, family and holidays. Like every Korean kid who grew up with their grandma, homemade dumplings (Mandu in Korean) were staples that we had to have during the festive seasons. Continue reading Kimchi, pork and Asian chives dumplings “Mandu” with spicy dipping sauce
I miss good authentic Korean food all year round, but there are a few cold dishes that I miss even more when summer hits Hong Kong hard. One of those dishes that I’ve been missing a lot lately is “Jaengban Guksu”, literally means noodles on a plate. It is cold soba served with lots of fresh vegetables and spicy Gochujang (fermented red chili paste) sauce and boiled eggs. Although called noodles, I think what it really highlights is the crunch vegetables. This dish is sweet, spicy, refreshing and quite healthy. The recipe doesn’t require any specific kind of vegetables, you can use whatever you like as long as they bring crunchiness to the dish. Cucumber and carrots are commonly used in Korea, and sometimes we add fruits like Asian pear. Apple will work great as well. I personally love adding as many rainbow color veggies as I can, not only for nutrition purpose but for making things more fun and pretty as well.