The posts feature recipes that we have gathered and created during our travels, including recipes from The Dish and Weekend Eggs posts.
This Cambodian pork meatballs recipe makes a juicy meatball that’s flavourful and fragrant from some of the quintessential Cambodian ingredients used in a Khmer kroeung or herb and spice paste: shallots, garlic, ginger, lemongrass, and kaffir lime. Small in size, they’re perfect for wraps and rolls, soups, salads, and sandwiches, in the form of num … Read more
This scrambled eggs with sautéed mushrooms on sourdough toast recipe is made for a late weekend breakfast cum lazy brunch dish. Smoky sautéed mushrooms atop perfectly moist scrambled eggs and crusty sourdough bread make for a very satisfying combination. Especially enjoyed with a couple of glasses of a crisp Italian white. If we were making … Read more
These homemade condiments are so delicious, affordable and healthy that once you make them at home you may never want to buy a bottled or jarred commercial sauce brand from a supermarket or grocer again. They include recipes from homemade Thai Sriracha and sweet chilli sauce, tonkatsu sauce, and tartare sauce, and more. Do you … Read more
This deliciously rich eggplant dip recipe takes a classic Sichuan braised eggplant dish called fish-fragrant eggplant and transforms it into a deeply-flavoured spicy eggplant dip. Serve this spiced eggplant dish as a starter before settling down to a full Sichuan feast or snack on the eggplant with our spicy Sichuan flavoured sourdough crackers, which were … Read more
This spicy Sichuan sourdough crackers recipe made with sourdough starter discard and Sichuan peppers makes a cracker that’s delightfully hot and numbing and incredibly moreish. Roughly shaped like a homemade corn chip, these crackers are perfect for eggplant dips such as baba ghanouj and mutabal, as well as hummus or muhammara. Our spicy Sichuan flavoured … Read more