Turmeric coated Tofu and Asian pear salad with Kimchi dressing

Like our neighboring countries in East Asia, Tofu is one of the most essential ingredients in Korean diet. Koreans eat it steamed, boiled, cooked in soup, lightly fried, braised or even raw. I too have eaten countless tofu in my lifetime, and it had been a kind of food I was so used to eating…

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Fig Salad inspired by Yotam Ottolenghi

If you are a vegetarian or a lover of vegetarian cookery you must have heard of Yotam Ottolenghi. Earlier this year I bought one of his cookbooks called “Plenty More”, follow-up to his bestseller “Plenty”, and I love love love it. Not only this book has a plenty of fresh, healthy and delicious recipes, it…

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Summer/Autumn meal – Spiced chickpeas, quinoa, mint & basil

Summer is finally fading away here. Although temperature is still close to the mid-summer weather of most non-tropical places on earth, it is so much less humid and breezy with clearer sky. And that really makes a huge difference in Hong Kong. Most importantly I don’t feel like melting while I’m cooking in my kitchen any…

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Spinach, feta and pomegranate salad with lentils

I will be taking my annual spring trip to Korea soon. I normally do this in May because it is the best time to visit Korea in terms of weather and my mom’s birthday usually falls in May (her birthday is based on lunar calendar so it changes every year, I am not kidding)…Anyways, this…

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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…

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