Steamed Chinese Broccoli & Cod with Restaurant Style Oyster Sauce, a restaurant worthy dish ready under 20 minutes. Flakey, melt-in-your-mouth cod meets tender, vibrant Chinese broccoli in this light yet flavour-packed dish. The gentle steaming process locks in all the freshness, keeping the fish juicy and delicate while preserving the broccoli’s beautiful crunch. And let’s talk about that sauce—rich, glossy, and packed with deep umami flavours from oyster sauce, soy sauce, garlic, and a hint of sesame oil. The glossy sauce ties the whole dish together in the most irresistible way. The best part? It’s on the table under 20…
seafood
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Continue ReadingOven-Stewed Fennel, Tomatoes & White Beans with Poached Cod—a simple, wholesome, and deeply flavourful one-pot dish that’s perfect for an easy yet nourishing meal. Sweet fennel, juicy tomatoes, and creamy white beans slowly stew together in the oven, allowing their flavours to meld into a rich, aromatic sauce. In the…
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Continue ReadingClassic Prawn Bisque. Yes! What a winner! I knew this soup was going to be something special the moment all those delicious aromas started wafting up from the pan. It’s rich, creamy, and deeply flavoured – the kind of restaurant-worthy showstopper that makes the perfect starter for a dinner party.…
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Continue ReadingEvery time I make these little rice cups they get devoured in minutes, they’re just sooo good and sooo moreish! The rice paper cups are super easy to make, just cut rice paper sheets in 6 pieces and fry in a layer of hot vegetable oil in a frying pan.…
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Continue ReadingAsian Scallop Ceviche is one of the many amazing dishes I tied over Christmas and this ceviche was one of my favourites. I know ceviche is actually Peruvian but it’s easily adjusted to Asian flavours as well. This is a great little dish, easy to make, amazing in flavours and…
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Continue ReadingMalaysian Nasi Lemak with Sambal Ikan Bilis (Anchovies sambal) and Sambal Tumis Sotong (squid sambal) is a classic Malaysian dish. It brings me straight back to our trips to Malaysia, especially to our breakfasts in Georgetown on Penang island. Yes you read that right: breakfast. Back home in Amsterdam we’re…