Today is a day that deserves a blog-post. Back in April David and I had a half-day photo session with one guest who is passionate about food and photography. We had been zig-zagging between narrow alleys in old Taipei neighbourhood capturing street vibes, and after the photo session the guest went straight back to the… Continue reading Today is a day that deserves a blog-post
Many Taiwanese people love mala hotpot, and they can have it all year round. One essential ingredient for mala hotpot is duck blood. Oh yes duck blood 🙂 🙂 🙂 Soft and jello-like duck blood cooked in hot and spicy broth until it’s packed with flavour. Duck blood usually is a good indicator to determine… Continue reading Duck Blood – The beginning and the final touch
The other day I had a chilli sauce at a local restaurant which has brought me back to my childhood memory. It was mainly made of red hot chilli and fermented black soybeans. The heat from the chilli and the saltiness with a hint of fermented sweet flavour from the black soybean really create a… Continue reading Hot and Spicy
The Duan Wu long weekend is finally over. This year I have tried to constrain myself from eating too much Zong Zi, aka rice dumpling, as it is very easy to have one too many. My buddy has brought me some Jianshui Zong made by his mother. I like this kind of Zong Zi with… Continue reading See you next year!
Szechuan red oil wonton, aka “Hong Yo Chao Shou”, is originated from Szechuan province of China, where it is well known for its rich and bold, pungent and spicy favour from lavish use of chilli, garlic, and szechuan peppercorn. Sounds hot and spicy? Oh yeah! I love hot and spicy food, and yes I very… Continue reading Szechuan Red Oil Wonton
When I was in Singapore last summer, I had an opportunity to discover more street food in the city, and one of my favs was prawn noodle. A very simple dish with full of flavour.