I could be vegan, if I didn't know how to make proper eggs. The truth is, eggs are far more interesting than the most ripe-but-firm avocado, the most perfectly-round head of cauliflower, and a low-sodium can of chickpeas (including the aquafaba). No PETA, I don't see anything wrong with eating eggs when they come from… Continue reading Don’t put all your eggs in the same…pan?
I despised cilantro for the longest time. Blame the Taiwanese street vendors - they put it on everything. Taiwanese beef noodle? Cilantro it. Oyster vermicelli? Cilantro it. Sticky rice cakes? Why not, let's cilantro the heck out of it! Thank God for Typhoons Saola and Tembin, which saved me my misery when I was there in… Continue reading add avocados – $2
Yes it's January and the skies are a depressing blue hue, but hey, there's still plenty of reason to celebrate. This past weekend I was told by a wise man that the concept of time-management is an oxymoron in itself, and therefore should not be a destination towards which we strive. Yeah, right, right? Right (trust me,… Continue reading Con Fusion
Petits pois, petits pois, que vous êtes ronds! que vous êtes verts! Deux pour toi - le reste pour moi, mais tout mon monde j'te le donne ma chère. Thanks for your love, mum and dad! Ingredients for the soba with avocado pesto: 8 oz. buckwheat soba noodles 1/2 bunch fresh flat-leaf parsley, torn 1 ripe avocado, chopped 1 garlic… Continue reading Petits Pois
I'm no lobster girl. Should I offend, I apologize. I find prawns to have sweeter flavour, it's almost as if all the umami of a lobster were condensed into the size of a shrimp. They're less vicious, because if one's going to splurge on seafood, might as well get it live, right? Choosing prawns over… Continue reading So Cali