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Non-Fusiony Asian Shrimp Po’ Boys with Red Cabbage Slaw
I happened to glance at Tom’s “about us” today and had to laugh. He’s written “fusiony Asian” recipes. Perhaps this is due to the fact that I look rather fusiony Asian, and he just got confused. So...
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Prawns with Roasted Red Peppers, Anchovy, Pancetta, and Smashed White Beans
It’s the second day of “no carb, no dairy” week. For moral support, I roped my flatmate into this scheme. It’s only day two, and yet we have already started nerding out by emailing each other during...
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What pigs and princesses eat when they are not at the party.
When I first moved to London, one of the many things that impressed me about British culture was the extraordinary effort put forth for birthdays. I was amazed to be receiving “save the date” emails...
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Why sashimi and Japanese mayo are really the only two things you need in life.
As I continue to feel my way through Hong Kong supermarkets and recipe ideas that actually make sense in this city, I keep coming back to two things -sashimi grade fish and Japanese mayo. Ok, ok. Sure...
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Handmade Ravioli
Tom and I have been talking about linking our posts so that what he reviews, I’ll use as inspiration for my weekly recipe. This week was a minor fail on my part as I was suppose to riff on Guangzhou. I...
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Boy Food: Shrimp Po’ Boys Part 2
Tom is rediscovering his inner 10-year-old. He’s been having “game night” where a bunch of boys come over to play xBox. What this means is that they hole up in the living room shouting and swearing at...
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The Last Supper plus HK’s best – Fruit
This was the last meal I cooked in my kitchen in Hong Kong. A meal just for me. I should have been a bag of stress with all the organising left to do, but instead cooking was relaxed and comforting....
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