All posts tagged: Asian cuisine

Humble Delights: Garlic and Onion Scapes

When I got back home after 2 weeks’ absence, I was delighted to see my plants still healthy. This wine bottle watering system really worked! The bottle was still half full and the soil was wet. Now I don’t need to worry about plants when going on a holiday, yeah! I’ve created a few dishes this week and some turned out really amazing. I can’t wait to share them with you. But for today, I’ll share some tricks you can do with humble garlic and onion scapes you probably see a lot these days. When I see the scapes at the market, my knew-jerk reaction is ‘PICKLE’~! This salty, tangy and sweet pickle is a delight at a meal.  But instead of garlic scapes, I’ve been seeing a lot of onion scapes. Did I miss them while I was away?? I bought the scapes anyway and pickled some of them since I couldn’t eat them all. I threw in some fresh green garlic cloves as well. When pickled, they develop a different flavour. I’ll start eating them after 2 weeks …

brussels sprouts sambal

Chicken Liver Sambal Goreng: No Waste Food, Free Range Chicken

I’ve been in Istanbul for work and another Kimchi workshop, which was fantastic. Apologies to those who had been turned down due to the size of the class. From now on, I’ll give a private class, so if you have a group who is interested in making Kimchi, please contact me privately. I’m going to make a separate event page for workshops soon so please check in regularly, though I feel bad I’m not writing as often as I should. Well, spring is around the corner and I’ll be more active. Now I’m back home to prepare my trip to Raw Wine London. Let me save this subject for another time and talk about beautiful Canakkale. I’m so happy to be back here. When I was in Istanbul, people kept asking about my life in Canakkale. People who grew up in Istanbul or in a big city can’t imagine life in a small town; to them, leaving it behind is the end of the world. I don’t have such an attachment, very blessed, and I adapt to any place as long as …

Beef Mushroom Stir-fry / Georgian Wine Saperavi

Here is the most versatile and no-fail recipe for you, which you are going to appreciate. This goes with any type of carbohydrate you choose. It’s a genetic stir-fry that can be made with any vegetables and proteins you have in the fridge, beef, chicken, shrimps or tuna. I often make this when I don’t have time or don’t want to use my creativity and energy. The basic flavour is based on Korean Bulgogi (you surely know this world-famous dish by now :)), which I’ve once mentioned in this post. The reason Bulgogi is so popular is that it is full of umami – soy sauce and sweetness. Soy sauce, just like wine and cheese, is the art of yeast. When I was a little girl, my favourite dish was an egg fried rice with soy sauce and sesame, which was one of the most popular breakfast menus. It is oriental scrambled eggs. Eggs on Bread vs Eggs on Rice. Additionally, I would eat the fried rice with toasted seaweed. Hmm..yum! My mouth is watering …