Candied ginger in syrup
Candied ginger in syrup, is not only a great pantry ingredient, but also fends off a soar throat in winter. Here in Hong Kong [...]
Dutch Ginger Bread (gember peperkoek)
Dutch ginger bread was a luxury treat in the middle ages. The spices came from the tropics by ship, including the ginger. At the [...]
Candi sugar syrup
Candi sugar syrup is mostly used for Belgian craft beer brewing and also in bread making or in making the marinade for making char [...]
Pork demi-glace
Pork demi-glace is made in a similar fashion as duck or beef demi-glace. Use some meat and lots of bones. Times differ by type. [...]
Tonkotsu ramen
Tonkotsu ramen is a traditional, creamy, milky pork broth. It contains thin noodles and usually some char siu pork and a soft boiled egg. [...]
Uramaki sushi roll with shrimp, salmon and salt cured egg mayonnaise
Uramaki rolls are characterized by rolls of nori sheet that have the rice at the outside. This allows for creative innovations in the world [...]
Rosti
Rosti is a national Swiss dish, especially with the German Swiss. People eat it for breakfast but also with meat and vegetables at dinner [...]
Duck cracklings
Duck cracklings are my favorite lunch food, albeit that I only get them when rendering fat from duck skin. Duck cracklings are lighter to [...]
Char Siu Pork
Char Siu Pork is a Cantonese preparation of pork. The key is to marinate the fatty pork overnight before roasting it on a barbeque [...]
Singapore noodles
Singapore noodles are a Cantonese dish and have nothing to do with Singapore. The story goes that in British Hong Kong in the 19th [...]
