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Recipes

the boy who ate the world

the boy who ate the world

Confessions of a Malaysian-born, London-based foodblogger in search of the perfect meal…

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Unagi Don & Salmon Ikura Don with a side of Otoro + Scallop Nigiri from @sushi_show_london. Paired with @cadenoci_winery’s ‘Le Rose’ - a wonderfully aromatic, fizzy skin-contact Malvasia from Emilia-Romagna (via @40maltbystreet @gergoviewines). While we count down the days to the return of dine-in restaurants, finding joy in pairing food & wine from my favourite spots doing takeaway so they are greater than the sum of their parts will have to do!

Cheeky mid-week JERK CHICKEN! No oil drum smoker in our tiny London flat obvs, so hacked it using our domestic oven by basting the meat & turning up the heat for the last 10 minutes of cooking to get a bit of char & smoke!

Had a seafood pasta craving that needed sorting so whipped up this Spaghetti a la chitarra with fresh prawns, white crab meat, samphire, fennel & Datterini tomatoes! Paired with @c__laus Preisinger’s ‘Ordinaire’ - a Pinot Noir Pet Nat 🍾 from Burgenland 🇦🇹 - the brightness and acidity of this works a charm with shellfish 👌.

RHUBARB CRUMBLE CAKE! This weekend’s baking project, inspired by @helen_goh_bakes & @ottolenghi’s rhubarb & strawberry crumble cake recipe from ‘Sweet’ 📖. Was intrigued by the hybrid cake + crumble concept and have had the recipe bookmarked ever since the first flip through the book. The contrasting layers of crunchy crumble, tart rhubarb & vanilla butter cake base work a treat together! Spiked the crumble with my favourite Nestum cereal for some extra crunch 👌💥😋.

LAP MEI FAN (Chinese Waxed Meat Rice)! Bringing down the curtains on this year’s Lunar New Year eating with a celebratory classic for ‘Chap Goh Meh’, the 15th & final day of CNY festivities. Served with the holy trinity preserved meat medley - Lap Cheong (Wind-dried Sausage), Yun Cheong (Duck Liver Sausage) & Lap Yuk (Cured Pork Belly)!

Teochew-style Braised Duck, a.k.a ‘Lor Ak’ in the house! Slow-cooked some duck legs till tender & falling off the bone in an aromatic soya sauce full of spices. Really comforting & so simple to make too. Recipe below for any interested!
Follow me on Twitter!
- Staying on the theme of lockdown recipes, we celebrate my favourite of all the humbled tinned fish - SARDINES! Next… twitter.com/i/web/status/1… 11 months ago
- RT @vittleslondon: Wondering what to do with all that tinned fish and meat? Then look to Asia. Today’s vittles is all about dace and spam,… 11 months ago
- RT @SambalShiok: We are hiring full time kitchen assistants to help us in our plans for growth in 2020, with immediate start. Get in touch… 1 year ago
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