Starter: Chinese dish called Stir-fried Lamb and vegetables
Main: Deep-fried Chicken Wings (Teba-age 手羽揚げ)
Mmmm, would you like to try these gutsy food??
Of course you can, I'll serve these Izakaya (Japanese pub) Food to you on my next Sushi Making Night on Wednesday 7th November in Truro.
(Pescatarian menu is available)
Only 2 places are left.
I don't want you to miss out this intimate session.
Ticket is HERE
I hope to see you here!
I marinated chicken legs with dry sherry, sea salt, garlic, lemon, pepper corn and thyme in a clean food bag over night, so the meat is so flavourful and surprisingly tender!
Aw busy week just has started!
I hope you all have a good start of the week.
Thank you for coming to my food blog.
Today's dish is my handmade pork sausage using rice paper, chive flowers and sweet chilli sauce etc.
I know this sausage is quite unique and looks very different from standard one.
This is new not only looking but also taste.
The pork was seasoned with oyster sauce, soy sauce and vegetables, which were basically same seasoning with Gyoza dumplings.
I love something new and try my idea as soon as I can create.
Be bold, be courageous, be foolish.
I always tell myself these.
Have a lovely weekend, my lovely friends!
I was determined to create a harmony with autumnal colours and authentic sushi taste.
These tender broccoli stalks are marinated in dried bonito (Katsuobushi) and soy sauce which is called Okaka as a seasoning.
And I know the salmon and Okaka are so matching well as Scottish salmon has a rich fatty delicious taste and Okaka can nicely neutralise the fatty taste in your palate.
I used chestnuts which my children and I picked up from the woods, which was so fun!
Well, I hope you have started good week.
Have a lovely rest of the day, everyone.
You might know this dynamic picture.
This is one of the most famous Japanese pictures called "Great Wave".
And here is my impressionist food.
These are made of white asparagus, Kelp Dashi soup, egg white, Cauliflower, Double cream, Blue stilton & caramelised banana etc.
There is no point if I use an artificial food colour, so I purchase dried blue Mallow for creating a beautiful blue colour for this plate.
Infused the colour to egg white.
And sieve it out...
So beautiful natural colour!
I know how silly my work is! but I quite like to work for Food Impressionism.
I hope this makes you smile :)
Simple is the best because cooking is one of routine works in our life and I really want you enjoy the time in your kitchen.
This recipe is super quick and simple, so please don't hesitate to have a look at the recipe.
Recipe is HERE
It's Friday!!! Hooray
Have a lovely restful weekend everyone!
This board set is super traditional Japanese home-style food.
Simmered Cornish Sardine with Sour Plum, Ginger
Fine bean, Black Sesame Tahini Salad
This is the sour plum (Umeboshi 梅干し)
If you get a sour plum from a Asian glossary shop, you just need to simmer sardine, onion, carrot, ginger, sour plum, sugar, soy sauce and Sake for 20 minutes.
Super simple, isn't it?
And also we never add any oil.
This is why it's a Japanese home dish.
It's getting cold in Cornwall and I found lots of people who have a cold.
Take care of yourself too.
That is a time in the next morning of any of my pop-ups.
And nothing could be better if I have a sour bread and savoury brioche of Courtyard Deli.
To be honest, since I have met their sour bread, I can't find any other better one in Cornwall.
I never exaggerate, their bread and pastry are the best.
And this savoury brioche has layers of butter and flour like a croissant and involves rich flavours of olive and parmigiana cheese.
I haven't tried any savoury brioche before but this is an extraordinary delicious.
I was overwhelmed with perfect savoury taste and fluffy texture.
Their bread and pastry are Chris's handmade.
And I finish my heaven with their macarons.
This is my customary treat for my self in the next morning of my pop-up in Falmouth.
Truly, I can highly recommend you all such a lovely Courtyard Deli in Falmouth. Definitely worth popping into their cozy room and letting your tastebud pleased.
Have a lovely week, everyone!
Autumnal taste and colour
This is the last weekend of September.
It's getting be autumn.
Have a wonderful weekend everyone.
Just a quick remembering of this busy week.
Duck breast, young corn, rice noodle, spring onion, Hoisin sauce and soy sauce etc...
Aw I have to reserve a whole duck for Christmas!
Normally what do you eat for Christmas?
Have a lovely weekend, everyone.