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Inside Out Chinese Sweet Dumplings
I have a fondness for Chinese sweet dumplings. The Chinese name “湯丸” literally translates to “soup balls.” Beyond their symbolic meaning of togetherness, when gently simmered in ginger soup, they resemble cute miniature stuffed full moons adrift in water, a moon that you can put in your mouth and warms your stomach. This new version of… Continue reading
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Cauliflower’s Undercover Operation
Sautéing local, organic portabella mushrooms and placing them atop a slice of sourdough create a delightful lunch. To achieve a creamy texture, I sometimes incorporate the mushrooms with plant-based milk—almond milk, for example. However, the more important ingredient is nutritional yeast. Look at the golden nutritional yeast! It imparts a nutty umami flavour, making it… Continue reading
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Subtly Numbing Kelp Noodle with Flower Pairing
I once favoured konjac noodles as a low-carb alternative until I discovered that many konjac noodle products contain added calcium hydroxide, a component that I am not a fan of. Now I am switching to kelp noodles, which I find no strange odor present like in konjac. In addition to iodine, as per the USDA,… Continue reading
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Sunshine Salad
I’ve recently come across some straightforward yet delightful salads, and one of my favourites is a carrot salad. I refer to it as “sunshine” not only because of its vibrant colour but its bright and refreshing flavour that awakens my palate like the morning sun’s rays. The essence of this salad is, of cause, the… Continue reading
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White Rice Turns Black
We are now more aware that refined carbohydrates, such as white rice, can cause spikes in our insulin levels and harm our bodies. Since being diagnosed with breast cancer, I have completely eliminated rice and bread from my diet. However, I am gradually adding back some complex carbohydrates. One recent discovery I’ve made is black… Continue reading
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Mid-Autumn Ice Cream
After a devastating storm and black rain, the mid-autumn festival recorded the highest temperature (33.7°C) in Hong Kong’s history. In this extreme weather, perhaps it’s not too late for some ice cream. I never thought making ice cream could be so easy until I realized that no ice cream shops sell “no added sugar” ice… Continue reading
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Sourdough Bread in Action
Three days after being discharged from a brain surgery, I embarked on my first attempt at baking rye sourdough bread, following Heartbeet Kitchen‘s recipe. Determined to minimise added sugar, I omitted the honey called for in the recipe. I also opted for dark rye flour instead of light rye flour as it retains more of the… Continue reading