If you went to a Japanese restaurant with my parents it wouldn’t be too long before they started telling you of the infamous evening when, as a young child, they took me to a friends house for dinner. The wife had spent hours lovingly preparing a meal of her native Japanese cuisine. I obviously didn’t…
This is a play on the ubiquitous cheese and tinned pineapple hedgehogs that graced our tables in the 1970’s and 80’s. Secretly it is still one of my favourites!
In this case you are bringing the pineapple canapé bang up to date and adding a little heat to your party by swapping the cheese for sugar, salt and chilli in the Vietnamese style where if you have dessert after the meal it will generally be fruit with this dip (Muối ớt)
Gyoza are the Japanese version of Chinese pot sticker dumplings and both make ideal canapes or appetisers.
In supermarkets now you can buy a variety of ready made gyoza, both meat, prawn or vegetable based to keep in the freezer until cooking. Itsu is a brand that you will often see. In oriental supermarkets you will get a much wider choice and you can also buy gyoza wrappers to make you own.
For todays canapé I’m going back to Vietnam and although these are served all over Vietnam, rather specifically in this case I’m thinking of the Mekong Delta. We stayed in a wooden homestead on the delta and were served on our first night, make your own summer rolls with pineapple and a fish which looked a little like a piranha! I’m not going to show you that but suffice to say the addition of pineapple to the rolls is now something I always do as it brings a lovely sharp, sweet tang.
I’ve always loved these corn fritters since I first tried them in a local Thai restaurant. They are best served straight away but for ease you can precook them up to a couple of days before and then warm through just before serving which is idea when having a party or people round for dinner.
Some of you might be quite surprised by my day job which has nothing whatsoever to do with gardening or food other than I work for one of the UK’s largest supermarkets. One of the perks of my job however is to get to see the food that is going to hit the shelves before it comes out. In our food cascade this year the trend is going to be vegetarian and vegan party and Christmas food. This wasn’t much of a surprise but what was a surprise was that the food developers were having difficulty developing plant based party food that didn’t look generally brown. I suppose that when canapés are meat or cheese based we expect them to be brown, but are expecting a little more from a plant based canapé.
When is crispy fried seaweed not crispy fried seaweed?
Go to any Chinese restaurant in the UK and you will find crispy fried seaweed on the menu but in my travels around China where we ate many weird and wonderful things, including hot pots, Beijing duck, tofu shaped to look like tripe, apples grown in the shape of Buddha, shrimp paste fermenting in vats and dumplings that looked like goldfish but not once did we see crispy seaweed.
Kung Hei Fat Choi everybody! Today is Chinese New Year. This year is the year of the pig so it is an ideal time to do a BBQ pork recipe.
Traveling around China and Vietnam we’ve eaten many pork related dishes. One of my favourites in Char Sui Bao which are a sweet steamed bun filled with char Sui pork. In Suzhou outside the “Humble Administrators” Garden we found some piggy shaped buns (helpful when you don’t speak the language) alongside some apples grown in the shape of Buddha.
Over the last few months the chef Jamie Oliver has been the centre of a “cultural appropriation” twitter storm over his Jerk Rice. Slammed, firstly because the spices he uses are not traditional jerk seasoning and secondly no one in Jamaica would consider jerking rice at all. But Jamie is not the first.
Singapore noodles, spicy stir fried rice noodles, available in nearly every Chinese restaurant and take away in the UK Singaporeans would regard you with horror if you even suggested it.
There aren’t many children in the UK lucky enough to grow up with quality Lebanese/Armenian food on their doorstep. I was one of the lucky ones and there are numerous stories of me as a small child refusing to eat something that my long suffering mother had cooked and instead “running away” to my best…
I was made one of these omelets for the first time staying in a friends apartment in Hong Kong. I’m not always the humble eggs biggest fan, boiled egg yes, fried egg no. Poached maybe, cheese omelet no no no no no.
We first had this sitting on kindergarten sized chairs in a small street cafe in Hanoi old quarter with wail of mopeds horns buzzing by echoing in our ears. The place was so tiny that the owned produced only a handful of dishes, completely fresh, zingy and alongside the street bustle a wonderful assault on the senses.
Thai food is one of the most fragrant and vibrant cuisines. However most of the pastes and sauces that you can buy from supermarkets fall far short of the mark. Making Thai food from scratch produces something that will make you jump up and down with sheer delight with it’s aromatic, vivid and punchy flavours….