This weekend is the Australia Day long weekend and in true Aussie tradition; there will be lots of barbecue firing up in backyards, parks and beaches to celebrate this national day. We’re going to give the barbie a miss this year and we’ll be out watching all the festivities on Sydney Harbour foreshore.
This lemongrass and [...]
I have been religiously saving prawn heads for the last couple months so that I could make Har Mee. Har Mee is a spicy prawn noodle soup served with a mix of hokkien and vermicelli noodles, whole prawns, boiled egg, water spinach and garnished with fried shallot. This is one of my favourite dish to [...]
Today is officially the first day of Spring. I feel the tinge of Spring in the air with slightly warmer weather, longer days and gorgeous blossoms in full bloom. I absolutely love the blossoms and the sight of them is so uplifting for my soul.
I am celebrating the start of Spring with a refreshing and [...]
I was very surprised to see fresh sugar cane selling at my local fruit shop recently. The first thing that came to mind when I saw the fresh sugar cane was making chạo tôm. Chạo tôm is seasoned prawn paste wrapped around sugar cane stick, then steamed to set it’s shape and finished off with [...]
After months of waiting, the pomelos from my parent’s trees are ready to be picked. This year we seem to have more pomelos than previous years (70+ pomelos). There are way too many pomelos for one to eat and like most years my parents will be giving most of it away to family and friends.
Cookbook Challenge Theme: Red
I am way behind with the Cookbook Challenge. Each week rolls around too quickly and I have been too busy to give much thought to the Cookbook Challenge. I have half-heartedly attempted to complete week 22 theme of “red” by using a recipe with red tomatoes. I have omitted a couple of [...]
Vietnamese salad is healthy, refreshing and has an explosion of flavours. A Vietnamese salad always makes an appearance at every of my family parties.
This delicious lotus stem salad is another version of a Vietnamese salad with prawns and pork I made previously. Using the lotus stem gives this salad an amazing crunch. This refreshing, [...]