I am so enamoured of this babi kecap, a classic Chinese Indonesian stew of pork braised in kecap manis (sweet soy sauce). I love the punch of belacan (shrimp paste) that fades into the background […]
Ten years ago, I road tested an earlier version of this ragu alla Bolognese recipe for the very first time. It has since become a household staple; the recipe that defines ragu alla Bolognese for […]
When I think of prime rib, I think of Lawry’s. I don’t crave red meat often, but when I need to scratch that itch, it’s go big or go home. Glistening slabs of marbled, well-aged, juicy, melt-in-the-mouth, immensely flavourful beef, with proper gravy, hearty mash, artery-clogging Yorkshire pudding, and perhaps creamed spinach as accompaniment, this is meat-and-potatoes Version 2.0. If there ever was a meal my hubby might walk over hot coals for, this would be it.
For the longest time, chard was just something I’d only read about in cookbooks. It was one of those mythical vegetables that I knew of, but never felt was truly part of my culinary repertoire primarily because it wasn’t something I could easily pick up at the wet market or supermarket. In other words, it was a vegetable I could live without. That all changed when we recently received an organic Farm Box from SuperNature.
La Mar is a restaurant that I first visited in Lima in the summer of 2009. I remember this place clearly because when I went with my classmates, we very coincidentally ran into other classmates who were also touring Peru at the same time. By that point on the trip, my friends had brought me to so many restaurants that I had already recognised Peru as an undiscovered gastronomic haven: they have over thirty types of corn and so many kinds of fruit that I had never encountered. Not to mention a huge number of stunning fusion dishes, a direct result of Peru’s many immigrant cultures. La Mar has restaurants throughout Latin America and has recently started expanding into the USA.